Results 11 to 20 of about 9,959 (155)

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.
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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
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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
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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
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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
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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
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Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit

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, Wei Du, Qi-Liang Chen, Jing-Guo Zhang, Xiao-Ping Yang, Syed Bilal Hussain, Hong-Ju Hu   +6 more
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Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather

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, Tiwari R B , Narayana C K, Ranjitha K, Shamina Azeez, Vasugi C, Venugopalan R, Bhuvaneswari S, Sujayasree O J   +8 more
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Effect of Nitric Oxide on Browning of Stem Tip Explants of Malus sieversii

Horticulturae, 2023
Browning is a major problem in the tissue culture of woody plants. Previous studies have shown that nitric oxide (NO) plays a role in regulating plant responses to stress, but its effect on browning in the tissue culture of Malus remains unclear.
Chen Yang, Jiangfei Liu, Xin Qin, Yangbo Liu, Mengyi Sui, Yawen Zhang, Yanli Hu, Yunfei Mao, Xiang Shen   +8 more
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Investigating the Effect of Roasting Temperature and Storage Time of Hazelnut Seed on the Color and Quality of its Dough [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2023
Introduction  All the different species of hazelnut trees produce edible nuts. Hazelnuts are one of the most nutritious nuts, with a protein content of about 12%.
hosein ghavami, azin nasrollah zadeh
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