Results 21 to 30 of about 37,437 (291)
Food Chemistry: X, 2022 The potential mechanism behind the browning inhibition in fresh-cut water chestnuts (FWC) after eugenol (EUG) treatment was investigated by comparing the difference in browning behavior between surface and inner tissues.
Lijuan Zhu +9 more
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浙江大学学报. 农业与生命科学版, 2020 Enzymatic browning is one of the main factors affecting the quality and shelf life of fresh-cut lotus root. The present study aimed to investigate the mechanism of inhibition of elevated carbon dioxide (CO2) on enzymatic browning by applying 20% CO2 to ...
LI Dong +7 more
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Foods, 2021 Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality.
Sara Serra +4 more
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Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment [PDF]
, 2018 Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood.
Drusch, Stephan +4 more
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The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts [PDF]
, 2014 Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities.
Agudelo Laverde, Lina Marcela +3 more
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Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology [PDF]
, 2018 Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous ...
Buera, Maria del Pilar +4 more
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Applied Food Research, 2022 The development of enzymatic browning constitutes one of the key issues in the preservation of highly perishable fresh-cut and oxygen-sensitive fruits such as avocados.
Dangkamol Wongthanaroj +6 more
doaj +1 more source
Scientific Reports, 2021 Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition.
Xiaohui Liu +6 more
doaj +1 more source
Effect of carrot puree edible films on quality preservation of fresh-cut carrots [PDF]
, 2015 peer-reviewedFinancial support from the high level talent fund of Henan University of Technology Science and Technology (No. 2012BS024) is gratefully acknowledged.The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol ...
Kong, D. +3 more
core +1 more source
Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]
, 2018 Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel +3 more
core +2 more sources