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
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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
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Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives. [PDF]
Molecules, 2022 The browning of plant-based food is commonly understood to result from the enzymatic polymerization of phenolic compounds to pigments, called melanin. However, during the thermal treatment of food, enzymes are deactivated, and non-enzymatic reactions predominate.
Bork LV, Rohn S, Kanzler C.
europepmc +5 more sources
Horticulturae, 2021 Pear (Pyrus spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because of the abundant phenolic compounds; however, little is known ...
Jing Fan +6 more
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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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Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad
Chemical Engineering Transactions, 2019 Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C.
Fabio Di Giuseppe +5 more
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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
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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
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Functional and regulatory mechanisms of the NtPPO5 gene in the browning reaction of tobacco [PDF]
BMC Plant BiologyTobacco (Nicotiana tabacum L.) is a vital economic crop, yet it frequently suffers excessive enzymatic browning during the curing process, which negatively impacts its leaf color and commercial value.
Tianyi Wu +8 more
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Cu2+ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism [PDF]
FoodsEnzymatic browning markedly reduces the processing quality and economic value of potatoes. This study evaluated the effects of copper sulfate (CuSO4) on potato growth, yield, and enzymatic browning.
Shulei Feng +8 more
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