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Enzymatic Browning in Five Olive Varieties
Journal of Food Science, 1985ABSTRACT Enzymatic activities (polyphenoloxidase and peroxidase) and o‐diphenols content were estimated in fruits of five olive varieties differing in browning rate. Significant differences were observed among the varieties. The browning rate correlated with o‐diphenols content and polyphenol oxidase activity, but not with peroxidase ...
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Inhibition of Enzymatic Browning Reaction by Sulfite
Journal of Chemical Education, 1995Laboratory procedure for demonstrating the function of sulfite as an effective food additive.
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Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review
Food Chemistry, 2023Chang-Qing Duan +2 more
exaly
Polyphenol mediated non-enzymatic browning and its inhibition in apple juice
Food Chemistry, 2023Xiaojun Liao
exaly
ENZYMATIC BROWNING AND SOFTENING IN VEGETABLE CROPS:STUDIES AND EXPERIENCES
2009The 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 +2 more
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Non-Enzymatic Browning : Browning of Phenols and its Inhibition by Sulphur Dioxide
Nature, 1963H S, BURTON, D J, MCWEENY, P N, PANDHI
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