Results 191 to 200 of about 11,961 (241)
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Inhibition of enzymatic browning in foods and beverages
Critical Reviews in Food Science and Nutrition, 1992Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed.
A J, McEvily, R, Iyengar, W S, Otwell
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Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice
Food Chemistry, 2014Browning tends to occur in grape juice during processing and storage and decreases the commercial value of it. Thus, browning inhibition is an important objective for manufacturers. This study aims to investigate the efficacy of glutathione as a browning inhibitor for use on grape juice.
Shengjun Wu
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Enzymatic Browning in Apple Pulps
Journal of Food Science, 1994ABSTRACT Enzymatic browning in Golden Delicious apple pulp was studied as related to degree of ripeness and temperature (3.5–31°C). Green apple pulp showed the highest rate of browning. This was attributable to differences in ascorbic acid (AA) content and polyphenoloxidase activity in young fruits.
J.E. LOZANO +2 more
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Enzymatic browning reactions in apple and apple products
Critical Reviews in Food Science and Nutrition, 1994This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the ...
Marie Josephe Amiot
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Effects of Enzymatic Browning and Leaf Browning Inhibitors on Tobacco
Journal of Biobased Materials and Bioenergy, 2021The maturity of fresh tobacco leaves affects the browning of leaves to differing degrees during the curing process, thus affecting the quality of cured tobacco leaves. In this study, tobacco leaves of increasing maturity (M1–M4) were selected. Dark-box experiments were performed to investigate the roasting characteristics and relationship between ...
Pei Wang +7 more
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Enzymatic browning and polyphenol oxidase control strategies
Current Opinion in Biotechnology, 2023Significant 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 +4 more
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NON-ENZYMATIC BROWNING IN CAULIFLOWER
Canadian Journal of Plant Science, 1961In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.
G. Strachan, I. L. Nonnecke
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The biochemistry and control of enzymatic browning
Trends in Food Science & Technology, 1995Abstract Half of the world's fruit and vegetable crops is lost due to postharvest deteriorative reactions. Polyphenol oxidase (PPO), found in most fruit and vegetables, is responsible for enzymatic browning of fresh horticultural products, following bruising, cutting or other damage to the cell.
M.Victoria Martinez, John R. Whitaker
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Non-enzymatic browning of foods
1995To the uninitiated, the browning of foods could simply be dismissed as the degree of colour developed during the toasting of bread. Excess colour change coupled with development of burnt flavours might define the extent of interest in the subject by the consumer.
J. C. Hoskin, P. S. Dimick
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