Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures. [PDF]
Food Sci Nutr, 2021 Previous study indicates that kernel of areca nut is susceptible to enzymatic browning caused by phenolic oxidation, which involves the ingression of oxygen into interior tissue. However, the reason for permeation of oxygen into the interior of areca nut
Pan Y, Guo Y, Huang Q, Zhang W, Zhang Z.
europepmc +2 more sources
Quinone-mediated non-enzymatic browning in model systems during long-term storage [PDF]
Food Chemistry: X, 2022 Non-enzymatic browning induced by polyphenol oxidation is an essential problem during the processing and storage of fruit and vegetable products.
Jingjing Su +7 more
doaj +2 more sources
Curcumin treatment enhances bioactive metabolite accumulation and reduces enzymatic browning in soybean sprouts during storage [PDF]
Food Chemistry: X, 2023 Curcumin is a natural polyphenol that is widely used in food and medicine. Here, we investigated the effects of curcumin on the antioxidant accumulation and enzymatic browning of soybean sprouts after storage at 4 °C for 2 weeks.
Benliang Deng +3 more
doaj +2 more sources
Genome-Wide Analysis of the Polyphenol Oxidase Gene Family in Olea europaea Provides Insights into the Mechanism of Enzymatic Browning in Olive Fruit [PDF]
Antioxidants, 2023 Browning of olive (Olea europaea L.) fruit reduces the sensory and nutritional qualities of olive oil, thereby increasing production costs. Polyphenol oxidases (PPOs) are the key enzymes that catalyze phenolic substance oxidation and mediate enzymatic ...
Qingqing Liu +5 more
doaj +2 more sources
Polyphenol oxidase and enzymatic browning in apricot (<i>Prunus armeniaca</i> L.): Effect on phenolic composition and deduction of main substrates. [PDF]
Curr Res Food Sci, 2022 Derardja AE +7 more
europepmc +2 more sources
Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad
Chemical Engineering Transactions, 2019 Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C.
Fabio Di Giuseppe +5 more
doaj +4 more sources
Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water. [PDF]
Front Nutr, 2022 Feng L +6 more
europepmc +3 more sources
Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction [PDF]
Horticulturae, 2021 Banana blossoms are rich in fiber and nutrients and are a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim of this
Geerada Kaewjumpol +3 more
semanticscholar +6 more sources
Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies [PDF]
FoodsDuring processing and storage, vegetables often experience undesirable color changes, including fading, lightening, or yellowing and softening, due to browning (enzymatic and non-enzymatic) and chlorophyll degradation.
Jianing Zhang +4 more
doaj +2 more sources
Enzymatic Browning in Wheat Kernels Produces Symptom of Black Point Caused by Bipolaris sorokiniana. [PDF]
Front Microbiol, 2020 Li Q +7 more
europepmc +3 more sources