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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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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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Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review
Food Chemistry, 2023Chang-Qing Duan, Xin-Ke Zhang
exaly
Polyphenol mediated non-enzymatic browning and its inhibition in apple juice
Food Chemistry, 2023Xiaojun Liao
exaly