Results 31 to 40 of about 11,934 (247)

Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars

Foods, 2021
Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality.
Sara Serra, Brendon Anthony, Francesca Boscolo Sesillo, Andrea Masia, Stefano Musacchi   +4 more
doaj   +1 more source

Sustainable and eco-friendly poly (Lactic acid)/cellulose nanocrystal nanocomposite films for the preservation of oxygen-sensitive food

Applied Food Research, 2022
The development of enzymatic browning constitutes one of the key issues in the preservation of highly perishable fresh-cut and oxygen-sensitive fruits such as avocados.
Dangkamol Wongthanaroj, Lindsay A. Jessmore, Yawei Lin, Teresa M. Bergholz, Nicole M. Stark, Ronald C. Sabo, Laurent M. Matuana   +6 more
doaj   +1 more source

Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

Scientific Reports, 2021
Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition.
Xiaohui Liu, Aidong Zhang, Jie Zhao, Jing Shang, Zongwen Zhu, Xuexia Wu, Dingshi Zha   +6 more
doaj   +1 more source

Heritability of Enzymatic Browning in Peaches

HortScience, 1986
Abstract Heritabilities were estimated for 4 measures of bruise-induced enzymatic browning in peaches ( Prunus persica L.) Batsch. Two were direct measures: intensity of the brown color (IB) and the diameter of the brown region (DB).
Paul E. Hansche, Buck Boynton
openaire   +1 more source

Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad

Chemical Engineering Transactions, 2019
Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C.
Fabio Di Giuseppe, Stefania Volpe, Prospero Di Pierro, Angela Sorrentino , Silvana Cavella, Elena Torrieri   +5 more
doaj   +1 more source

Enzymatic extraction of fucoxanthin from brown seaweeds [PDF]

International Journal of Food Science & Technology, 2018
SummaryBrown seaweeds contain a number of bioactive compounds. The xanthophyll, fucoxanthin, has in vivo efficacy against disorders such as type 2 diabetes, obesity and cancer. Organic solvents are traditionally employed to extract fucoxanthin, but carry a toxic chemical and environmental burden.
Emer Shannon, Nissreen Abu‐Ghannam
openaire   +4 more sources

Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather

Journal of Horticultural Sciences, 2022
Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic ...
V S Karthik Nayaka, Tiwari R B , Narayana C K, Ranjitha K, Shamina Azeez, Vasugi C, Venugopalan R, Bhuvaneswari S, Sujayasree O J   +8 more
doaj   +1 more source

Effect of Nitric Oxide on Browning of Stem Tip Explants of Malus sieversii

Horticulturae, 2023
Browning is a major problem in the tissue culture of woody plants. Previous studies have shown that nitric oxide (NO) plays a role in regulating plant responses to stress, but its effect on browning in the tissue culture of Malus remains unclear.
Chen Yang, Jiangfei Liu, Xin Qin, Yangbo Liu, Mengyi Sui, Yawen Zhang, Yanli Hu, Yunfei Mao, Xiang Shen   +8 more
doaj   +1 more source

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

Czech Journal of Food Sciences, 2016
The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development.
Ai-Nong YU, Le-Pan TANG
doaj   +1 more source

Study of Possible Alternatives to Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning

Beverages
Winemakers have to deal with enzymatic browning caused by a grape polyphenol oxidase called tyrosinase. Due to the problems related to sulphur dioxide and its use in winemaking, oenologists need alternative and effective treatments for inhibiting ...
Aitor García-Roldán, Antoni Canalda-Sabaté, Jordi Gombau-Roigé, Marco Bustamante-Quiñones, Arnau Just-Borràs, José M. Heras, Nathalie Sieczkowski, Fernando Zamora, Joan Miquel Canals   +8 more
doaj   +1 more source