Results 31 to 40 of about 37,437 (291)
An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]
, 2020 Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian +3 more
core +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 +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
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 +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
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 +8 more
doaj +1 more source
A comparison of freezing-damage during isochoric and isobaric freezing of the potato. [PDF]
, 2017 BACKGROUND:Freezing is commonly used for food preservation. It is usually done under constant atmospheric pressure (isobaric). While extending the life of the produce, isobaric freezing has detrimental effects.
Lyu, Chenang +4 more
core +2 more sources
BeveragesWinemakers 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 +8 more
doaj +1 more source
A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips [PDF]
, 2016 The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days.
Achaerandio Puente, María Isabel +4 more
core +2 more sources