Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana [PDF]
Heliyon, 2021 Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties.
Enoch T. Quayson +3 more
doaj +2 more sources
Quinone-mediated non-enzymatic browning in model systems during long-term storage [PDF]
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 +2 more sources
Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage [PDF]
FoodsPork jerky is vulnerable to quality deterioration during distribution, particularly under hot and humid conditions. This study investigated the deterioration pattern and associated mechanisms for vacuum-packaged pork jerky sealed in aluminum foil pouches
Yankun Fu +5 more
doaj +2 more sources
Non-Enzymatic Browning of Collagen Hydrolysates with Chondroitin Sulfate Disaccharides from Turkey and Shark Cartilage [PDF]
MoleculesThe aim of this study was to evaluate the feasibility of inducing non-enzymatic browning using enzymatic collagen hydrolysates from turkey knee cartilage and chondroitin sulfate disaccharides derived from turkey and shark cartilage. Glycation was carried
Anna Pudło
doaj +2 more sources
Integrated Analysis of Polyphenol Oxidase Gene Expression and Enzymatic Activity in Purple-Fleshed Potatoes [PDF]
PlantsColored potato cultivars are rich in phenolic compounds that confer high antioxidant capacity; however, these beneficial metabolites could be susceptible to oxidation by polyphenol oxidases (PPOs), leading to enzymatic browning and the loss of ...
Marilu Mestanza +6 more
doaj +2 more sources
Effect of ethanol vapor on anti-browning and antioxidant properties of fresh-cut stem lettuce via regulation of reactive oxygen species metabolism [PDF]
Scientific ReportsStem lettuce is a nutritious vegetable rich in dietary fiber, vitamins, and bioactive compounds, but fresh-cut processing accelerates browning, oxidative stress, and quality deterioration during storage.
Minke Shi +7 more
doaj +2 more sources
Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning
Current Research in Food Science, 2023 Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses ...
Andrew Tilley +4 more
doaj +1 more source
Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam
Shipin gongye ke-ji, 2022 Chinese yam is a kind of food with high nutritional value. Browning is one of the main problems affecting the quality of Chinese yam during processing and storage.
Shanlin LI +4 more
doaj +1 more source
Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage
Shipin gongye ke-ji, 2022 In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5 ...
Dan ZHU +6 more
doaj +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 +14 more
doaj +1 more source