Results 11 to 20 of about 37,437 (291)

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

Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom Hericium erinaceus [PDF]

Foods, 2020
Mushrooms are attractive resources for novel enzymes and bioactive compounds. Nevertheless, mushrooms spontaneously form brown pigments during food processing as well as extraction procedures for functional compounds.
Seonghun Kim
doaj   +2 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

Unraveling crop enzymatic browning through integrated omics [PDF]

Frontiers in Plant Science
Enzymatic browning reactions, triggered by oxidative stress, significantly compromise the quality of harvested crops during postharvest handling. This has profound implications for the agricultural industry.
Chunkai Wang, Lin Meng, Guochao Zhang, Xiujun Yang, Bingwen Pang, Junjie Cheng, Bing He, Fushan Sun   +7 more
doaj   +2 more sources

Integrated Analysis of Polyphenol Oxidase Gene Expression and Enzymatic Activity in Purple-Fleshed Potatoes [PDF]

Plants
Colored potato cultivars are rich in phenolic compounds that confer high antioxidant capacity; however, these beneficial metabolites could be susceptible to oxidation by polyphenol oxidases (PPOs), leading to enzymatic browning and the loss of ...
Marilu Mestanza, Pablo Rituay, Angel David Hernández-Amasifuen, Dennis Eriksson, Alfonso H. del Rio, Jorge Alberto Condori-Apfata, Juan Carlos Guerrero-Abad   +6 more
doaj   +2 more sources

Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam

Shipin gongye ke-ji, 2022
Chinese yam is a kind of food with high nutritional value. Browning is one of the main problems affecting the quality of Chinese yam during processing and storage.
Shanlin LI, Yan ZHANG, Na LIAO, Lihuang ZHONG, Jiajia WANG   +4 more
doaj   +1 more source

Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage

Shipin gongye ke-ji, 2022
In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5 ...
Dan ZHU, Feixiang YAN, Libin ZHU, Gongxin YAN, Guangcai NIU, Zhixue NING, Wenyi WEI   +6 more
doaj   +1 more source

Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit

Horticulturae, 2021
Pear (Pyrus spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because of the abundant phenolic compounds; however, little is known ...
Jing Fan, Wei Du, Qi-Liang Chen, Jing-Guo Zhang, Xiao-Ping Yang, Syed Bilal Hussain, Hong-Ju Hu   +6 more
doaj   +1 more source

Browning in Relation to Enzymatic Activities and Phytochemical Content in Terap Peel (Artocarpus odoratissimus Blanco) during Postharvest Ripening

Horticulturae, 2023
Enzymatic browning is a common limiting factor in the fruit industry because it causes significant losses through fresh product deterioration, affecting taste, flavor, and nutrition.
Halifah Afiza Ismail, Isniti Richard, Shiamala Devi Ramaiya, Muta Harah Zakaria, Shiou Yih Lee   +4 more
doaj   +1 more source

Analysis of factors related to browning of red sour soup during fermentation

Frontiers in Nutrition, 2023
As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application.
Zhiqi Liu, Zhiqi Liu, Xiaojie Zhou, Xiaojie Zhou, Ming Wen, Ming Wen, Zhouliang Gong, Zhouliang Gong, Bilian Lin, Bilian Lin, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang   +14 more
doaj   +1 more source