Results 11 to 20 of about 15,398 (293)

Non-enzymatic browning and flavour kinetics of vacuum dried onion slices

International Agrophysics, 2015
Abstract Onion slices were dehydrated under vacuum to produce good quality dried ready-to-use onion slices. Colour development due to non-enzymatic browning and flavour loss in terms of thiosulphinate concentration was determined, along with moisture content and rehydration ratio.
Jayeeta Mitra, Shanker L. Shrivastava, Pavuluri S. Rao   +2 more
openaire   +2 more sources

ROS-mediated membrane damage and antioxidant imbalance drive apple flesh browning during cold storage [PDF]

Frontiers in Plant Science
IntroductionFlesh browning is a major postharvest disorder in apples during cold storage, yet its physiological basis remains unclear. This study examined reactive oxygen species (ROS) metabolism and antioxidant systems in flesh-browning (FB) and normal (
Jihan Wang, Fujun Li, Bingru Li, Ling Li, Jing Shang, Xiaodong Fu, Xiuming Zhao, Xiaoan Li, Xinhua Zhang, Zienab F. R. Ahmed   +9 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 Reports
Stem 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, Jiarui Wang, Qihan Guo, Jiayu Wang, Sarengaowa, Yaru Ji, Ying Xiao, Ke Feng   +7 more
doaj   +2 more sources

Melatonin Activates Phenylpropanoid Metabolism and Antioxidant Defense to Preserve Quality of Fresh-Cut Potatoes During Cold Storage [PDF]

Foods
To develop safe and effective preservatives for fresh-cut produce, this study elucidates the multi-pathway mechanisms through which Melatonin (MT) regulates postharvest senescence in fresh-cut potatoes.
Xingyue Ma, Hao Wang, Xiju Wang, Xingyu Li, Hui Li, Dongqing Wang, Yang Yang   +6 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, Mark P. McHenry, Julia Anwar McHenry, Vicky Solah, Kirsty Bayliss   +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, Yan ZHANG, Na LIAO, Lihuang ZHONG, Jiajia WANG   +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, Feixiang YAN, Libin ZHU, Gongxin YAN, Guangcai NIU, Zhixue NING, Wenyi WEI   +6 more
doaj   +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, Ariana Mota Pereira, Wellington Souto Ribeiro, Ana Izabella Freire, Franciscleudo Bezerra da Costa, José Cola Zanuncio, Fernando Luiz Finger   +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, Zhiqi Liu, Xiaojie Zhou, Xiaojie Zhou, Ming Wen, Ming Wen, Zhouliang Gong, Zhouliang Gong, Bilian Lin, Bilian Lin, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang   +14 more
doaj   +1 more source

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

Food Chemistry: X, 2022
The potential mechanism behind the browning inhibition in fresh-cut water chestnuts (FWC) after eugenol (EUG) treatment was investigated by comparing the difference in browning behavior between surface and inner tissues.
Lijuan Zhu, Wanfeng Hu, Ayesha Murtaza, Aamir Iqbal, Jiaxing Li, Jiao Zhang, Junjie Li, Mengjie Kong, Xiaoyun Xu, Siyi Pan   +9 more
doaj   +1 more source