Results 11 to 20 of about 331,638 (227)

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
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Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad

Chemical Engineering Transactions, 2019
Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C.
Fabio Di Giuseppe, Stefania Volpe, Prospero Di Pierro, Angela Sorrentino , Silvana Cavella, Elena Torrieri   +5 more
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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
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Study on the Mechanism of Enzymatic Browning and Its Inhibitors during Lonicera caerulea Fruit Pulp Beating [PDF]

Shipin gongye ke-ji
In order to solve the enzymatic browning phenomenon in the pulping unit of Lonicera caerulea fruits and improve its utilization value. The main phenolic substrates involved in the enzymatic browning reaction in the pulping process of Lonicera caerulea ...
Yongqiang MA, Dan LI, Qingzhuo XUE, Weiye XIU, Guangzhi LI, Shiyou YU   +5 more
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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
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Study on enzymatic browning in suspension cultures of licorice cells

Biotechnology & Biotechnological Equipment, 2016
Enzymatic browning is one of the main obstacles encountered in the establishment of suspension systems of licorice cells. Browning of cells may result in decreased viability, poor growth and even death.
Yali Li, Tingting Meng, Yuxi Wang, Xiaoli Zhang   +3 more
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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
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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
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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
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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
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