Results 231 to 240 of about 12,047 (267)

Ultrasonic-assisted coating and UV irradiation as hurdle technology to augment anti-browning and disinfection efficacy on fresh-cut apples. [PDF]

Ultrason Sonochem
Wang J, Zhang D, Meng R, Hou Y, Shataer D, Zheng L, Xing J.   +6 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Enzymatic Browning in Apple Pulps

Journal of Food Science, 1994
ABSTRACT 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, R. DRUDIS‐BISCARRI, A. IBARZ‐RIBAS   +2 more
openaire   +1 more source

NON-ENZYMATIC BROWNING IN CAULIFLOWER

Canadian Journal of Plant Science, 1961
In 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
openaire   +1 more source

Effects of Enzymatic Browning and Leaf Browning Inhibitors on Tobacco

Journal of Biobased Materials and Bioenergy, 2021
The 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, Zhenguo Chen, Chensheng Xu, Jiangyu Song, Jiawang Liu, Jingchao Li, Weidong Duan, Guangwei Sun   +7 more
openaire   +1 more source

Non-enzymatic browning-induced water plasticization

Journal of Thermal Analysis, 1996
An exotherm, observed in differential scanning calorimetry (DSC) scans of amorphous food materials above their glass transition temperature,T g, may occur due to sugar crystallization, nonenzymatic browning, or both. In the present study, this exothermal phenomenon in initially anhydrous skim milk and lactose-hydrolyzed skim milk was considered to ...
Y. H. Roos, K. Jouppila, Bettina Zielasko   +2 more
openaire   +1 more source

Non-enzymatic browning of foods

1995
To 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
openaire   +1 more source

Non‐Enzymatic Browning Reactions of Phospholipids

Lipid / Fett, 1990
AbstractThe formation and properties of the fluorescent compounds originated in the browning reactions of phospholipids have been investigated. The compounds exhibited fluorescence with excitation maximum 345–350 nm and emission maximum at 420–430 nm, which were similar to those of lipofuscin and fluorescent substances derived from the reaction of ...
F. J. Hidalgo, R. Zamora, M. Alaiz, M. P. Maza, F. Mill, E. Vioque   +5 more
openaire   +1 more source

Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice

Food Chemistry, 2014
Browning 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.
openaire   +2 more sources

Antioxidant activities of enzymatic extracts from brown seaweeds

Bioresource Technology, 2005
Potential antioxidative activities of enzymatic extracts from seven species of brown seaweeds were evaluated using four different reactive oxygen species (ROS) scavenging assays containing DPPH (1,1-diphenyl-2-pricrylhydrazyl) free radical, superoxide anion, hydroxyl radical and hydrogen peroxide scavenging assay.
Soo-Jin, Heo, Eun-Ju, Park, Ki-Wan, Lee, You-Jin, Jeon   +3 more
openaire   +2 more sources

Enzymatic Browning and Its Prevention

1995
Recent 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 ...
openaire   +1 more source