Results 31 to 40 of about 1,427,148 (344)

Apple phenolics and their contribution to enzymatic browning reactions

Acta Societatis Botanicorum Poloniae, 2014
Chlorogenic acid, epicatechin, procyanidin B2 and C1 were isolated from apple skin. These compounds as well as quercetine and phloretine glycosides isolated from apples were studied individually and as mixtures for their participation in the enzymatic ...
Wiesław Oleszek, Chang Y. Lee, Keith R. Price   +2 more
doaj   +5 more sources

Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices. [PDF]

J Food Sci Technol, 2020
Alipoorfard F, Jouki M, Tavakolipour H.
europepmc   +2 more sources

Palladium single-atom/cluster cocatalyst supported on non-enzymatic browning glucose breaks the activity-selectivity trade-off in C(sp³)-H arylation. [PDF]

Commun Chem
He X, Zhang W, Bai C, Liu D, Bao A, Muschin T, Bao YS.   +6 more
europepmc   +3 more sources

Efficiency of Tragacanth gum coating enriched with two different essential oils for deceleration of enzymatic browning and senescence of button mushroom (Agaricus bisporus). [PDF]

Food Sci Nutr, 2019
Nasiri M, Barzegar M, Sahari MA, Sahari MA, Niakousari M.   +4 more
europepmc   +3 more sources

Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels. [PDF]

J Food Sci Technol, 2020
Ahad T, Gull A, Nissar J, Masoodi L, Rather AH.   +4 more
europepmc   +2 more sources

Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam

Shipin gongye ke-ji, 2022
Chinese yam is a kind of food with high nutritional value. Browning is one of the main problems affecting the quality of Chinese yam during processing and storage.
Shanlin LI, Yan ZHANG, Na LIAO, Lihuang ZHONG, Jiajia WANG   +4 more
doaj   +1 more source

Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

Antioxidants, 2021
In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated.
Xuan Zhou, Aamir Iqbal, Jiaxing Li, Chang Liu, Ayesha Murtaza, Xiaoyun Xu, Siyi Pan, Wanfeng Hu   +7 more
doaj   +1 more source

Harpin enhances antioxidant nutrient accumulation and decreases enzymatic browning in stored soybean sprouts

Open Chemistry, 2023
Enzymatic browning causes quality losses in the soybean sprout industry. Herein, the effects of harpin, a proteinaceous bacterial elicitor isolated from Erwinia amylovora, in regulating enzymatic browning and antioxidant nutrient accumulation in stored ...
Shan Tian, Bo Liang, Tianshuai Li, Yue-lan Li, Qianjin Wang, Changlai Liu   +5 more
semanticscholar   +1 more source

Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage

Shipin gongye ke-ji, 2022
In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5 ...
Dan ZHU, Feixiang YAN, Libin ZHU, Gongxin YAN, Guangcai NIU, Zhixue NING, Wenyi WEI   +6 more
doaj   +1 more source

Comparison of Enzymatic Browning of Japanese Pear and Apple.

Food Science and Technology Research, 2000
Mie Tsurutani, Masatsune Murata, Seiichi Homma   +2 more
openalex   +4 more sources