Results 11 to 20 of about 12,047 (267)

Cu²⁺ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism [PDF]

Foods
Enzymatic browning markedly reduces the processing quality and economic value of potatoes. This study evaluated the effects of copper sulfate (CuSO4) on potato growth, yield, and enzymatic browning.
Shulei Feng, Jinli Li, Rong Guo, Lixiang Cheng, Gang Sa, Jianlong Yuan, Hongyu Yang, Juan Liu, Bin Yu   +8 more
doaj   +2 more sources

Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism [PDF]

Plants
During fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality.
Yuge Guan, Sainan Lu, Yan Sun, Xinrui Zheng, Run Wang, Xinghua Lu, Linjiang Pang, Jiyu Cheng, Lei Wang   +8 more
doaj   +2 more sources

Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather

Journal of Horticultural Sciences, 2022
Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic ...
V S Karthik Nayaka, Tiwari R B , Narayana C K, Ranjitha K, Shamina Azeez, Vasugi C, Venugopalan R, Bhuvaneswari S, Sujayasree O J   +8 more
doaj   +3 more sources

Curcumin treatment enhances bioactive metabolite accumulation and reduces enzymatic browning in soybean sprouts during storage [PDF]

Food Chemistry: X, 2023
Curcumin is a natural polyphenol that is widely used in food and medicine. Here, we investigated the effects of curcumin on the antioxidant accumulation and enzymatic browning of soybean sprouts after storage at 4 °C for 2 weeks.
Benliang Deng, Jing Zhao, Mengyao He, Shan Tian   +3 more
doaj   +2 more sources

Enzymatic browning and polyphenol oxidase control strategies

Current Opinion in Biotechnology, 2023
Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic browning. In the past decades, various methods have been developed to inhibit browning of various fresh produce items. However, for most fresh horticultural produce, ideal
Xu Sui, Zan Meng, Tiantian Dong, Xuetong Fan, Qingguo Wang   +4 more
openalex   +3 more sources

Reduced Enzymatic Browning in Potato Tubers by Specific Editing of a Polyphenol Oxidase Gene via Ribonucleoprotein Complexes Delivery of the CRISPR/Cas9 System [PDF]

Frontiers in Plant Science, 2020
Polyphenol Oxidases (PPOs) catalyze the conversion of phenolic substrates to quinones, leading to the formation of dark-colored precipitates in fruits and vegetables.
Matías Nicolás González, Matías Nicolás González, Gabriela Alejandra Massa, Gabriela Alejandra Massa, Gabriela Alejandra Massa, Mariette Andersson, Helle Turesson, Niklas Olsson, Ann-Sofie Fält, Leonardo Storani, Leonardo Storani, Cecilia Andrea Décima Oneto, Per Hofvander, Sergio Enrique Feingold   +13 more
doaj   +2 more sources

Non-enzymatic browning reaction of isomaltulose

Food Research
Isomaltulose is a naturally occurring reducing disaccharide composed of glucose and fructose monomers. It is gaining interest as an alternative sweetener to sucrose in past years. It has been successfully used in various food products like chocolate, breakfast cereals, chewing gums, and dairy products especially, ice cream and yogurt.
Raina Hadjikinova, V.C. Dobreva, Georgi Dobrev   +2 more
openalex   +2 more sources

Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts. [PDF]

Front Nutr, 2021
Dou Y, Chang C, Wang J, Cai Z, Zhang W, Du H, Gan Z, Wan C, Chen J, Zhu L.   +9 more
europepmc   +2 more sources

Assessment of enzymatic browning in blanched potato slices using combined hyperspectral imaging and hyperspectral microscopy imaging. [PDF]

Food Chem X
Park JJ, Kim SS, Park SK, Lee G, Park KJ, Lim JH, Choi JH, Cho JS.   +7 more
europepmc   +2 more sources

Assessment of Enzymatic Browning and Evaluation of Antibrowning Methods on Dates. [PDF]

Int J Food Sci, 2020
Al-Amrani M, Al-Alawi A, Al-Marhobi I.
europepmc   +3 more sources