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Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice
Food Chemistry, 2012Browning decreases the commercial value of apple juice, and therefore colour preservation during processing and storage is the main objective of manufacturers. In this study, the efficacy of phytic acid as a browning inhibitor for use on apple juice was investigated.
Yunjian Du, Shengjun Wu, Siqi Dou
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Prevention of enzymatic browning of pear by onion extract
Food Chemistry, 2005Onion extract was prepared by extracting onion with water, and the effects of the extract on pear polyphenol oxidase and browning of pear were investigated. The polyphenol oxidase of pear was inhibited by onion extract, and the inhibitory effect of onion extract toward pear polyphenol oxidase was increased with the heated extract. The inhibitory effect
Inshik Park +2 more
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Exogenous proline treatment inhibiting enzymatic browning of fresh-cut potatoes during cold storage
Postharvest Biology and Technology, 2022Pei Liu +5 more
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Comparison of the mechanism of enzymatic browning in frozen white and brown A. bisporus
European Food Research and Technology, 2018The mechanism of browning in frozen white and brown A. bisporus stored for 8 months at − 25 °C has been determined based on the level of enzymatic activity, free amino acids, total polyphenols, antioxidant activity and color. The brown variety was less resistant than the white variety to enzymatic browning, due to a higher activity of monophenolase and
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Enzymatic Browning Control in Minimally Processed Mushrooms
Journal of Food Science, 1994ABSTRACTTreatments to control discoloration of minimally processed mushrooms were investigated. Whole or sliced mushrooms were immersed in browning inhibitor solutions and evaluated for color change during storage. Browning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However, washing sometimes
R.L. Miller +4 more
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ENZYMATIC BROWNING OF RIPENING BANANAS [PDF]
Journal of Food Science, 1974 Connie M. Weaver, Helen Charley
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Polyphenol mediated non-enzymatic browning and its inhibition in apple juice.
Food Chemistry, 2022Zijing Xu +8 more
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Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation.
Food Research International, 2022Xinyu Liu +7 more
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