Results 291 to 300 of about 1,427,148 (344)
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Enzymatic Browning in Apple Pulps
Journal of Food Science, 1994ABSTRACTEnzymatic browning in Golden Delicious apple pulp was studied as related to degree of ripeness and temperature (3.5–31°C). Green apple pulp showed the highest rate of browning. This was attributable to differences in ascorbic acid (AA) content and polyphenoloxidase activity in young fruits. The rate of browning determined by CIE L* measurements
J.E. Lozano +2 more
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Journal of Food Science, 2021
Surface browning is a vital phenomenon that adversely reduces the quality of fresh-cut potatoes. Although many anti-browning methods have been explored, it is unclear whether exogenous catalase (CAT) treatment influences the enzymatic browning.
L. Qiao +6 more
semanticscholar +1 more source
Surface browning is a vital phenomenon that adversely reduces the quality of fresh-cut potatoes. Although many anti-browning methods have been explored, it is unclear whether exogenous catalase (CAT) treatment influences the enzymatic browning.
L. Qiao +6 more
semanticscholar +1 more source
Inhibition of enzymatic browning in foods and beverages
Critical Reviews in Food Science and Nutrition, 1992Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed.
Arthur J. McEvily +2 more
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NON-ENZYMATIC BROWNING IN CAULIFLOWER
Canadian Journal of Plant Science, 1961In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.
I. L. Nonnecke, G. Strachan
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The biochemistry and control of enzymatic browning
Trends in Food Science & Technology, 1995Abstract Half of the world's fruit and vegetable crops is lost due to postharvest deteriorative reactions. Polyphenol oxidase (PPO), found in most fruit and vegetables, is responsible for enzymatic browning of fresh horticultural products, following bruising, cutting or other damage to the cell.
M.Victoria Martinez, John R. Whitaker
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Enzymatic browning reactions in apple and apple products
Critical Reviews in Food Science and Nutrition, 1994This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the ...
Nicolas, J.J. +4 more
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Enzymatic Browning and Its Prevention
1995Recent Advances in Chemistry of Enzymatic Browning: An Overview Enzymatic Browning in Fruits: Its Biochemistry and Control Phenolic Browning: A Perspective from Grape and Wine Research Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice Tyrosinase: Molecular and Active-Site Structure Differentiation of Fungal ...
John R. Whitaker, Chang Y. Lee
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Some aspects of enzymatic browning in apples
Journal of Biological Education, 1975The investigations outlined in ‘Browning reactions in fruits’, part of the special study of food science of the Nuffleld Advanced Chemistry course, are modified to make the material meaningful and ...
H. N. Cleeve, C. L. Liffen
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