Results 271 to 280 of about 32,241 (331)

Nondestructive Detection of Polyphenol Oxidase Activity in Various Plum Cultivars Using Machine Learning and Vis/NIR Spectroscopy. [PDF]

Foods
Latifi-Amoghin M, Abbaspour-Gilandeh Y, Cruz-Gámez E, Hernández-Hernández M, Hernández-Hernández JL.   +4 more
europepmc   +1 more source

Inhibition of Enzymatic Browning and Oxidation in Pineapple Fruit by Different Thermal and Non-Thermal Techniques

Rana Fahad Ahmed, Safoora Murad, Laiba Shafiq, Shahrooz Basharat, Khurram Saeed, Rabia Abid, Zareena Ashfaq, Waqar ul Hassan, Alishba Mazhar   +8 more
openalex   +2 more sources

Transcriptomic insights into common defense mechanisms of <i>Pleurotus ostreatus</i>, <i>Agaricus bisporus</i>, and <i>Lentinula edodes</i> against <i>Pseudomonas tolaasii</i>-induced browning. [PDF]

Front Fungal Biol
Jung MS, Pyeon HY, Park YJ, Jang MJ.
europepmc   +1 more source

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Polyphenol mediated non-enzymatic browning and its inhibition in apple juice

Food Chemistry, 2023
Non-enzymatic browning is a severe problem in juice industry. Here, polyphenol mediated non-enzymatic browning and its inhibition in apple juice were investigated. Epicatechin (R = -0.83), catechin (CAT, R = -0.79), chlorogenic acid (CGA, R = 0.65) and caffeic acid (CAF, R = 0.65) were strongly correlated with browning. CAT and chlorogenic acid quinone
Zijing, Xu, Zihan, Yang, Junfu, Ji, Yao, Mou, Fang, Chen, Zhiyong, Xiao, Xiaojun, Liao, Xiaosong, Hu, Lingjun, Ma   +8 more
exaly   +3 more sources

Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

Food Chemistry, 2023
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine.
Xu Zhao, Chang-Qing Duan, Xin-Ke Zhang
exaly   +3 more sources

Non-enzymatic browning in peach puree during heating

Food Research International, 1999
Non-enzymatic browning in peach puree (11 Brix) due to extended thermal treatment was investigated. Absorbance at 420 nm, colorimetric parameters (CIE L, a, b and E), content in sugars (fructose, glucose and sucrose) and hydroxymethylfurfural were used to estimate the extent of nonenzymatic browning during heating at high temperatures (80, 85, 90, 95 ...
Salvador Garza, Albert Ibarz, Jordi Pagán   +2 more
exaly   +2 more sources

Non-enzymatic browning of peach juice concentrate during storage

Innovative Food Science and Emerging Technologies, 2000
Abstract The effect of storage temperature and soluble solids concentration (Brix) on non-enzymatic browning of peach juice concentrate was studied by measuring absorbance at a 420-nm wavelength. The light absorbance of 70°Brix concentrate stored at 3 and 37°C was measured.
A.P. Buedo, M.P. Elustondo, M.J. Urbicain   +2 more
exaly   +2 more sources

Non‐Enzymatic Browning Reactions of Phospholipids

Lipid / Fett, 1990
AbstractThe formation and properties of the fluorescent compounds originated in the browning reactions of phospholipids have been investigated. The compounds exhibited fluorescence with excitation maximum 345–350 nm and emission maximum at 420–430 nm, which were similar to those of lipofuscin and fluorescent substances derived from the reaction of ...
F. J. Hidalgo, R. Zamora, M. Alaiz, M. P. Maza, F. Mill, E. Vioque   +5 more
openaire   +1 more source