Results 1 to 10 of about 161,308 (168)
MYCOTOXINS IN FRUITS AND VEGETABLES [PDF]
Journal of IMAB - Annual Proceeding (Scientific Papers), 2020 A review of the specific conditions of the production of mycotoxins in fruits and vegetables has been carried out. Facts about the biological action and the characteristics of the toxic lesions of different mycotoxins on the human body and related pathologies have been presented.
Rositsa K. Enikova +2 more
openaire +2 more sources
Fruit and Vegetable Production
Plants, 2023 Fruits and vegetables are generally known to contain important vitamins, fiber, essential minerals, and vital bioactive compounds that possess health benefits such as anti-inflammatory, antimicrobial, antioxidant, and anticancer properties [...]
Lord Abbey +2 more
openaire +3 more sources
Foods, 2022 Acrylamide (AA) is a typical contaminant produced during the heating process. In the present study, two seasonings (soy sauce and rice vinegar) and three spice essential oils (chive, ginger, and pepper) were added to the asparagine (Asn)/glucose (Glc ...
Yuchen Zhu +4 more
doaj +1 more source
Quinone reactivity: Investigation of their contribution to nonenzymatic browning
Food Frontiers, 2023 Browning is a severe problem in the juice industry, which is tremendously affected by quinone (Q) reactivity. Here, the formation rate, electrophilicity, and oxidizing ability of different quinones were investigated. LC/MS was applied to monitor the loss
Yiran Yu +8 more
doaj +1 more source
Food Frontiers, 2023 Autophagy‐lysosomal pathway (ALP), a lysosome‐mediated self‐renewal process, is crucial for cell survival and death. Acrylamide (AA) is a neurotoxic compound produced during food thermal processing, and the mechanism underlying AA‐induced neurotoxicity ...
Liuqing Yang +5 more
doaj +1 more source
Horticulturae, 2022 To explore the effect of bagging on the nutritional quality and color of kiwifruit (Actinidia spp.), the fruits of yellow-fleshed kiwifruit cultivars were analyzed after bagging treatment.
Yunhe Xu +9 more
doaj +1 more source
Ethylene-induced potassium transporter AcKUP2 gene is involved in kiwifruit postharvest ripening
BMC Plant Biology, 2022 Background Potassium (K) is important in the regulation of plant growth and development. It is the most abundant mineral element in kiwifruit, and its content increases during fruit ripening.
Nan Shan +7 more
doaj +1 more source
Chloropropanols and their esters in foods: Exposure, formation and mitigation strategies
Food Chemistry Advances, 2023 As food contaminants, chloropropanol esters are generally produced during the deodorisation of vegetable oils, and can be further hydrolysed by lipases to generate chloropropanols.
Yao Mou +8 more
doaj +1 more source
Guideline for measurement of condensed tannin
Food Frontiers, 2023 Astringency is a major sensory property and plays an important role in the overall quality of juice and wines. A major contributor to astringency is condensed tannins, which can precipitate with salivary glycoproteins.
Xiaohui Li +7 more
doaj +1 more source
Quinone-mediated non-enzymatic browning in model systems during long-term storage
Food Chemistry: X, 2022 Non-enzymatic browning induced by polyphenol oxidation is an essential problem during the processing and storage of fruit and vegetable products.
Jingjing Su +7 more
doaj +1 more source