Results 41 to 50 of about 1,427,148 (344)

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review.

Comprehensive Reviews in Food Science and Food Safety, 2022
Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant ...
Marcellus Arnold, A. Gramza-Michałowska
semanticscholar   +1 more source

Effect of CaCl2 Treatment on Enzymatic Browning of Fresh-Cut Luffa (Luffa cylindrica)

Horticulturae, 2022
Enzymatic browning is a major issue that reduces the commercial value of Luffa cylindrica during storage, processing, and transportation. Our results showed that 1% CaCl2 treatment was optimal for reducing the surface browning of fresh-cut luffa.
Yingna Feng, Cui Feng, Yuanhua Wang, Shuai-Ping Gao, Pengpeng Sun, Zhiming Yan, X. Su, Ying Sun, Qianqian Zhu   +8 more
semanticscholar   +1 more source

Analysis of factors related to browning of red sour soup during fermentation

Frontiers in Nutrition, 2023
As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application.
Zhiqi Liu, Zhiqi Liu, Xiaojie Zhou, Xiaojie Zhou, Ming Wen, Ming Wen, Zhouliang Gong, Zhouliang Gong, Bilian Lin, Bilian Lin, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang   +14 more
doaj   +1 more source

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

Food Chemistry: X, 2022
The potential mechanism behind the browning inhibition in fresh-cut water chestnuts (FWC) after eugenol (EUG) treatment was investigated by comparing the difference in browning behavior between surface and inner tissues.
Lijuan Zhu, Wanfeng Hu, Ayesha Murtaza, Aamir Iqbal, Jiaxing Li, Jiao Zhang, Junjie Li, Mengjie Kong, Xiaoyun Xu, Siyi Pan   +9 more
doaj   +1 more source

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

Mechanism of the inhibition of elevated CO₂ atmosphere on enzymatic browning of fresh-cut lotus roots

浙江大学学报. 农业与生命科学版, 2020
Enzymatic browning is one of the main factors affecting the quality and shelf life of fresh-cut lotus root. The present study aimed to investigate the mechanism of inhibition of elevated carbon dioxide (CO2) on enzymatic browning by applying 20% CO2 to ...
LI Dong, ZHAN Zhihao, ZHOU Xinyue, LI Yintao, LI Li, LIN Xingyu, XU Yanqun, LUO Zisheng   +7 more
doaj   +1 more source

Polyphenol oxidase silencing avoids protein crosslinking and enzymatic browning in Nicotiana benthamiana leaf extracts

Mahadevan C, Watts EC, Zheng K, Song S, van der Hoorn RAL.   +4 more
europepmc   +2 more sources

Enzymatic properties on browning of fresh-cut potato

IOP Conference Series: Materials Science and Engineering, 2018
The browning of fruits and vegetables during processing is mainly induced by relevant enzymes and phenolic substances. Potato is a typical material easy to brown, however there is no system research about the content of polyphenols and enzymatic properties in potato. In this study, it was shown that the optimal pH and temperature of polyphenol oxidase (
Ling Li, Minming Wu, Minmin Zhao, Mei Guo, Haixue Liu   +4 more
openalex   +3 more sources

Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology [PDF]

, 2018
Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous ...
Buera, Maria del Pilar, dos Santos, Cristina, Favre, Leonardo Cristian, Lopez Fernandez, Maria Paula, Mazzobre, Maria Florencia   +4 more
core   +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