Results 11 to 20 of about 10,275,445 (238)

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, Stefania Volpe, Prospero Di Pierro, Angela Sorrentino , Silvana Cavella, Elena Torrieri   +5 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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The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models

Jurnal Teknologi dan Industri Pangan, 2010
This research was aimer/ to study the extend of non enzymatic browning reaction in food models containing the mixture of tapioca starch, casein, sucrose and oh at different moisture contents (2.55%, 5.26%, 7.54%, 15.20%.
Dede R Adawiyab, S T Soekarto, P Hariyadi, Suyitno .   +3 more
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Cu²⁺ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism

Foods
Enzymatic 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, Jinli Li, Rong Guo, Lixiang Cheng, Gang Sa, Jianlong Yuan, Hongyu Yang, Juan Liu, Bin Yu   +8 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 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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A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies

Foods, 2021
Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients ...
Jia Xiang, Fenglin Liu, Bo Wang, Lin Chen, Wenjie Liu, Songwen Tan   +5 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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