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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.
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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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ENZYMATIC BROWNING OF POSTHARVEST LITCHI: A REVIEW
Acta Horticulturae, 2010Litchi is a popular fruit for its bright red pericarp and the tasty aril, but its commercial value is reduced by pericarp browning during storage. Enzymatic browning was the main reason for the browning process. It was mainly caused by the acumulation of brown pigments resulted from the oxidation of polyphenols by some oxidases. In this paper, progress
J.B. Wang, X.S. Wang, Z.Q. Jin
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Enzymatic Browning and Its Prevention
1995Recent Advances in Chemistry of Enzymatic Browning: An Overview Enzymatic Browning in Fruits: Its Biochemistry and Control Phenolic Browning: A Perspective from Grape and Wine Research Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice Tyrosinase: Molecular and Active-Site Structure Differentiation of Fungal ...
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Comparison of the mechanism of enzymatic browning in frozen white and brown A. bisporus
European Food Research and Technology, 2018The mechanism of browning in frozen white and brown A. bisporus stored for 8 months at − 25 °C has been determined based on the level of enzymatic activity, free amino acids, total polyphenols, antioxidant activity and color. The brown variety was less resistant than the white variety to enzymatic browning, due to a higher activity of monophenolase and
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Some aspects of enzymatic browning in apples
Journal of Biological Education, 1975The investigations outlined in ‘Browning reactions in fruits’, part of the special study of food science of the Nuffleld Advanced Chemistry course, are modified to make the material meaningful and ...
C. L. Liffen, H. N. Cleeve
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Control of enzymatic browning in parsley
2006Fresh and processed fruits and vegetables undergo various desired and undesired changes as a consequence of numerous chemical and biochemical reactions. One of the objectives of fruits and vegetables processing industry is to prevent enzymatic browning on cut surface of fresh fruits and vegetables, as well as on the surface of processed products.
Piližota, Vlasta +3 more
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