Results 211 to 220 of about 11,961 (241)

Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

Food Chemistry, 2023
Changqing Duan
exaly  

Path analysis of non-enzymatic browning in Dongbei Suancai during storage caused by different fermentation conditions

Food Chemistry, 2021
Chen Wang
exaly  

Browning: Non-enzymatic browning

2016
J.A. Rufián-Henares, S. Pastoriza
openaire   +1 more source

ENZYMATIC BROWNING AND SOFTENING IN VEGETABLE CROPS:STUDIES AND EXPERIENCES

2009
The main enzymes associated with browning and softening of "minimally processed vegetables" are reviewed. The enzyme activities considered are those endogenously present in plant tissues and that act during postharvest, processing and/or storage. The results shown are from research conducted by the Food Biotechnology Group of the University of Catania (
BARBAGALLO, Riccardo Nunzio, CHISARI M, SPAGNA G.   +2 more
openaire   +2 more sources

Gamma irradiation inhibited non-enzymatic browning of Dongbei Suancai during storage

Food Bioscience, 2023
Zhaojun Ban
exaly  

Browning: Enzymatic Browning

2016
Y. Jiang, X. Duan, H. Qu, S. Zheng
openaire   +1 more source

Enzymatic Browning

2013
Vera Lúcia Valente Mesquita, Christiane Queiroz   +1 more
openaire   +1 more source

Polyphenol mediated non-enzymatic browning and its inhibition in apple juice

Food Chemistry, 2023
Lingjun Ma
exaly  

Enzymatic browning of foods

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1983
openaire   +1 more source

Enzymatic browning and its prevention

Phytochemistry, 1996
openaire   +2 more sources