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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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Enzymatic Browning Control in Minimally Processed Mushrooms
Journal of Food Science, 1994ABSTRACT 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 +4 more
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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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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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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
ENZYMATIC BROWNING OF RIPENING BANANAS
Journal of Food Science, 1974CONNIE WEAVER, HELEN CHARLEY
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