Results 61 to 70 of about 1,427,148 (344)
UV-A light treatment for controlling enzymatic browning of fresh-cut fruits [PDF]
, 2016 Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for ...
Lante, Anna +2 more
core +1 more source
Ideal temperature and storage period for commercial potato cultivars selected for frying [PDF]
Ciência Rural, 2021 : Potatoes for industrial processing must have high dry matter, low sugar and free from damage or disease. The objective was to determine the ideal temperature and storage period of commercial cultivars for frying.
Renata Ranielly Pedroza Cruz +6 more
doaj +1 more source
Journal of food biochemistry, 2020 The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C.
Sajid Ali +6 more
semanticscholar +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
Modeling the architecture of depolymerase-containing receptor binding proteins in Klebsiella phages [PDF]
, 2019 Klebsiella pneumoniae carries a thick polysaccharide capsule. This highly variable chemical structure plays an important role in its virulence. Many Klebsiella bacteriophages recognize this capsule with a receptor binding protein (RBP) that contains a ...
Briers, Yves +3 more
core +2 more sources
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
Flow injection determination of total catechins and procyanidins in white and red wines [PDF]
, 2002 An easily automatable flow-injection (FI) method for the determination of total catechins is reported. The method is based on the reaction of vanillin in acid medium to yield a coloured product with maximum absorption at 500 nm. After optimisation by the
Carando +7 more
core +1 more source
Inhibition of enzymatic browning in fruit and vegetable, review
Samarra Journal of Pure and Applied Science, 2021 : The second-largest cause of losing quality in vegetables and fruits (VFs) is enzymatic browning (EB). As a result of polyphenol oxidases (PPOs), EB leads to the color performance of vegetable and fruit yields.
Y. O. AL-abbasy, I. Ali, N. Al-lehebe
semanticscholar +1 more source
Shipin gongye ke-jiIn order to solve the enzymatic browning phenomenon in the pulping unit of Lonicera caerulea fruits and improve its utilization value. The main phenolic substrates involved in the enzymatic browning reaction in the pulping process of Lonicera caerulea ...
Yongqiang MA +5 more
doaj +1 more source
Foods, 2021 Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients ...
Jia Xiang +5 more
doaj +1 more source