Results 241 to 250 of about 12,047 (267)

Enzymatic browning reactions in apple and apple products

Critical Reviews in Food Science and Nutrition, 1994
This 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 ...
Nicolas, J.J., Richard-Forget, F.C., Goupy, Pascale, Amiot, Marie Josèphe, Aubert, S.Y.   +4 more
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Inhibition of enzymatic browning in foods and beverages

Critical Reviews in Food Science and Nutrition, 1992
Enzymatic 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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Enzymatic Browning in Five Olive Varieties

Journal of Food Science, 1985
ABSTRACT 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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Polyphenols and enzymatic browning

1993
International ...
Nicolas, J., Cheynier, Veronique, Fleuriet, A., Rouet-Mayer, M.A.   +3 more
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Enzymatic Browning Control in Minimally Processed Mushrooms

Journal of Food Science, 1994
ABSTRACT Treatments to control discoloration of minimally processed mushrooms were investigated. Whole or sliced mushrooms were immersed in browning inhibitor solutions and evaluated for color change during storage. Browning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However,
GERALD M. SAPERS, ROBERT L. MILLER, FREDERICK C. MILLER, PETER H. COOKE, SANG‐WON CHOI   +4 more
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Enzymatic browning

2016
absent
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Non enzymatic browning

2016
absent
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Control of enzymatic browning in parsley

2006
Fresh 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, Šubarić, Drago, Nedić Tiban, Nela, Prpić, Stela   +3 more
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Inhibition of Enzymatic Browning Reaction by Sulfite

Journal of Chemical Education, 1995
Laboratory procedure for demonstrating the function of sulfite as an effective food additive.
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Enzymatic Browning—Mechanism and Prevention

2023
Saqib Hassan, Mudasir Bashir Mir, Aamir Afzal Magray, Anushara Prabhakaran, Namrata Deka, Joseph Selvin, George Seghal Kiran   +6 more
openaire   +1 more source