Results 301 to 310 of about 1,427,148 (344)

Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce

International Journal of Food Science & Technology, 2020
The impact of functional solutions (water infusions of radish sprouts, wheat bran (WBE), basil leaves (BLE) and lentil protein hydrolysate) on enzymatic browning of shredded iceberg lettuce was studied.
M. Sikora, U. Złotek, M. Świeca
semanticscholar   +1 more source

Effects of Enzymatic Browning and Leaf Browning Inhibitors on Tobacco

Journal of Biobased Materials and Bioenergy, 2021
The maturity of fresh tobacco leaves affects the browning of leaves to differing degrees during the curing process, thus affecting the quality of cured tobacco leaves. In this study, tobacco leaves of increasing maturity (M1–M4) were selected.
Pei Wang, Zhen-Nian Chen, Chensheng Xu, Jiangyu Song, Jiawang Liu, Jingchao Li, Weidong Duan, Guangwei Sun   +7 more
semanticscholar   +1 more source

Non-enzymatic browning of foods

1995
To the uninitiated, the browning of foods could simply be dismissed as the degree of colour developed during the toasting of bread. Excess colour change coupled with development of burnt flavours might define the extent of interest in the subject by the consumer.
P. S. Dimick, J. C. Hoskin
openaire   +2 more sources

Non‐Enzymatic Browning Reactions of Phospholipids

Lipid / Fett, 1990
AbstractThe formation and properties of the fluorescent compounds originated in the browning reactions of phospholipids have been investigated. The compounds exhibited fluorescence with excitation maximum 345–350 nm and emission maximum at 420–430 nm, which were similar to those of lipofuscin and fluorescent substances derived from the reaction of ...
M. P. Maza, F. Mill, Francisco J. Hidalgo, Manuel Alaiz, R. Zamora, Eduardo Vioque   +5 more
openaire   +2 more sources

ENZYMATIC BROWNING OF POSTHARVEST LITCHI: A REVIEW

Acta Horticulturae, 2010
Litchi is a popular fruit for its bright red pericarp and the tasty aril, but its commercial value is reduced by pericarp browning during storage. Enzymatic browning was the main reason for the browning process. It was mainly caused by the acumulation of brown pigments resulted from the oxidation of polyphenols by some oxidases. In this paper, progress
Z. Q. Jin, J. B. Wang, X. S. Wang
openaire   +2 more sources

Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice

Food Chemistry, 2014
Browning tends to occur in grape juice during processing and storage and decreases the commercial value of it. Thus, browning inhibition is an important objective for manufacturers. This study aims to investigate the efficacy of glutathione as a browning inhibitor for use on grape juice.
openaire   +3 more sources

Preventing enzymatic browning of potato by microwave blanching

Sciences des Aliments, 2001
Differents echantillons de pomme de terre de type Primura, ont ete coupes en rondelles et en cubes, puis blanchis par differents traitements : immersion dans l'eau bouillante, dans une solution hypertonique de sirop de mais, par micro-ondes et micro-ondes apres immersion dans l'eau, avec et sans chlorure de sodium et de calcium. Ces experiences ont ete
Severini C, De Pilli T, Baiano A, MASTROCOLA, Dino, Massini R.   +4 more
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Enzymatic Browning in Five Olive Varieties

Journal of Food Science, 1985
ABSTRACTEnzymatic activities (polyphenoloxidase and peroxidase) and o‐diphenols content were estimated in fruits of five olive varieties differing in browning rate. Significant differences were observed among the varieties. The browning rate correlated with o‐diphenols content and polyphenol oxidase activity, but not with peroxidase activity.
openaire   +2 more sources

Inhibition of Enzymatic Browning Reaction by Sulfite

Journal of Chemical Education, 1995
Laboratory procedure for demonstrating the function of sulfite as an effective food additive.
openaire   +2 more sources

Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review.

Food Chemistry, 2023
Xu Zhao, Chang-Qing Duan, Siyu Li, Xinke Zhang, H. Zhai, Fei He, Yuping Zhao   +6 more
semanticscholar   +1 more source