Results 331 to 340 of about 1,427,148 (344)

ENZYMATIC BROWNING AND SOFTENING IN VEGETABLE CROPS:STUDIES AND EXPERIENCES

2009
The main enzymes associated with browning and softening of "minimally processed vegetables" are reviewed. The enzyme activities considered are those endogenously present in plant tissues and that act during postharvest, processing and/or storage. The results shown are from research conducted by the Food Biotechnology Group of the University of Catania (
BARBAGALLO, Riccardo Nunzio, CHISARI M, SPAGNA G.   +2 more
openaire   +2 more sources

Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice

LWT, 2021
Xiyu Li, Jie Gao, J. Simal-Gándara, Xianghong Wang, G. Caprioli, S. Mi, Yaxin Sang   +6 more
semanticscholar   +1 more source

A novel aspartic protease inhibitor inhibits the enzymatic browning of potatoes

, 2021
T. Dong, Yu Cao, Guangcun Li, Zi-heng Zhu, Song Zhang, Cai-Zhong Jiang, Cai-Zhong Jiang, Qingguo Wang   +7 more
semanticscholar   +1 more source

INVESTIGATIONS INTO THE ENZYMATIC BROWNING OF APRICOT CULTIVARS

Acta Horticulturae, 1986
M.M. Kerek, I. Gajzágó, Á. Hoschke, L.V. Vigyázó   +3 more
openaire   +2 more sources

Non-Enzymatic Browning : Browning of Phenols and its Inhibition by Sulphur Dioxide

Nature, 1963
D. J. McWEENY, P. N. Pandhi, H. S. Burton   +2 more
openaire   +3 more sources

Fluorescent Compounds and Non-enzymatic Browning

Nature, 1962
P. N. Pandhi, D. J. McWEENY, D. O. Biltcliffe, H. S. Burton   +3 more
openaire   +2 more sources

The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.)

, 2020
Shahin Gheysarbigi, S. Mirdehghan, M. Ghasemnezhad, F. Nazoori   +3 more
semanticscholar   +1 more source

A difference of enzymatic browning unrelated to PPO from physiology, targeted metabolomics and gene expression analysis in Fuji apples

, 2020
T. Tang, Xinfang Xie, Xue Ren, Wenjun Wang, Xuanming Tang, Jie Zhang, Zhidong Wang   +6 more
semanticscholar   +1 more source

Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

, 2020
Yanyan Feng, Liu Qiqi, L. Pei, Jingying Shi, Qingguo Wang   +4 more
semanticscholar   +1 more source

BROWNING | Enzymatic – Technical Aspects and Assays

2003
J. Nicolas, C. Billaud, M-A Rouet-Mayer, J. Philippon (Retired)   +3 more
openaire   +2 more sources