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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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Gamma irradiation inhibited non-enzymatic browning of Dongbei Suancai during storage
Food Bioscience, 2023Zhaojun Ban
exaly
ENZYMATIC BROWNING OF RIPENING BANANAS
Journal of Food Science, 1974CONNIE WEAVER, HELEN CHARLEY
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A novel aspartic protease inhibitor inhibits the enzymatic browning of potatoes
Postharvest Biology and Technology, 2021Tiantian Dong +2 more
exaly
Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice
LWT - Food Science and Technology, 2021Xiyu Li +2 more
exaly
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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