Results 51 to 60 of about 1,427,148 (344)
Chemical and Biological Technologies in Agriculture, 2021 Enzymatic browning and microbial decay are the primary concerns that limit the postharvest life of longan fruit. These factors can be effectively prevented by sulfur dioxide (SO2) fumigation; however, due to the safety and regulatory issues of SO2, other
Muhammad Rafi Ullah Khan +11 more
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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
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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 +6 more
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Effect of carrot puree edible films on quality preservation of fresh-cut carrots [PDF]
, 2015 peer-reviewedFinancial support from the high level talent fund of Henan University of Technology Science and Technology (No. 2012BS024) is gratefully acknowledged.The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol ...
Kong, D. +3 more
core +1 more source
Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction.
Journal of food biochemistry, 2021 Enzymatic browning is the second largest cause of quality loss in fruits, vegetables, and seafood. Methods to prevent browning are the subject of great research interest in the field of Food Science and Technology.
Lusani Norah Vhangani, J. Van Wyk
semanticscholar +1 more source
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
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Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]
, 2018 Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel +3 more
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CONTROL OF ENZYMATIC BROWNING OF APPLE SLICES [PDF]
HortScience, 1992 The control of enzymatic browning of apple slices with papain is presented. Fresh apple slices dipped in a 1% Papain solution for 2 min did not brown for more than 12 hours at room temperature. Papain also gave good browning control of sliced pears. Further study indicated that polyphenoloxidase, a key enzyme involved in browning, was inactivated by ...
Max E. Patterson, Yaguang Luo
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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 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