Results 21 to 30 of about 331,638 (227)

Enzymatic and non - enzymatic browning [PDF]

, 2014
Reakcije posmeđivanja su jedne od najvažnijih reakcija koje se odvijaju u hrani tijekom prerade i skladištenja, a utječu na kvalitetu prehrambenih proizvoda. Reakcije posmeđivanja uključuju reakcije enzimskog i neenzimskog posmeđivanja.
Vincek, Margareta
core   +2 more sources

Enzymatic browning of apples [PDF]

, 2014
Tijekom čuvanja, odnosno prerade prehrambenih proizvoda dolazi do različitih poželjnih ili nepoželjnih promjena boje. Ovim promjenama je posebno podležno voće i povrće.
Bušić, Nives
core   +2 more sources

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

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, Wanfeng Hu, Ayesha Murtaza, Aamir Iqbal, Jiaxing Li, Jiao Zhang, Junjie Li, Mengjie Kong, Xiaoyun Xu, Siyi Pan   +9 more
doaj   +1 more source

Mechanism of the inhibition of elevated CO₂ atmosphere on enzymatic browning of fresh-cut lotus roots

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, ZHAN Zhihao, ZHOU Xinyue, LI Yintao, LI Li, LIN Xingyu, XU Yanqun, LUO Zisheng   +7 more
doaj   +1 more source

Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars

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, Brendon Anthony, Francesca Boscolo Sesillo, Andrea Masia, Stefano Musacchi   +4 more
doaj   +1 more source

Sustainable and eco-friendly poly (Lactic acid)/cellulose nanocrystal nanocomposite films for the preservation of oxygen-sensitive food

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, Lindsay A. Jessmore, Yawei Lin, Teresa M. Bergholz, Nicole M. Stark, Ronald C. Sabo, Laurent M. Matuana   +6 more
doaj   +1 more source

Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

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, Aidong Zhang, Jie Zhao, Jing Shang, Zongwen Zhu, Xuexia Wu, Dingshi Zha   +6 more
doaj   +1 more source

Kinetics of non-enzymatic browning in milk

, 2003
Milk and milk products undergo non-enzymatic browning as a result of the Maillard reaction. The kinetics of non-enzymatic browning of nonfat milk powder was studied at temperatures between 50?C and 400?C.
Connor, Amanda Marie
core   +3 more sources

Effect of Nitric Oxide on Browning of Stem Tip Explants of Malus sieversii

Horticulturae, 2023
Browning is a major problem in the tissue culture of woody plants. Previous studies have shown that nitric oxide (NO) plays a role in regulating plant responses to stress, but its effect on browning in the tissue culture of Malus remains unclear.
Chen Yang, Jiangfei Liu, Xin Qin, Yangbo Liu, Mengyi Sui, Yawen Zhang, Yanli Hu, Yunfei Mao, Xiang Shen   +8 more
doaj   +1 more source

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

Czech Journal of Food Sciences, 2016
The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development.
Ai-Nong YU, Le-Pan TANG
doaj   +1 more source