Results 21 to 30 of about 31,777 (311)

Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images. [PDF]

J Food Sci Technol, 2018
Leiva-Valenzuela GA, Quilaqueo M, Lagos D, Estay D, Pedreschi F.   +4 more
europepmc   +3 more sources

Non-enzymatic browning of lotus root during boiling

LWT, 2023
Qiu-Lan Liu, Yang Yi, Shi-Qi Wang, Hong-Xun Wang, Wei Xu, Ting Min, Li-Mei Wang   +6 more
openaire   +2 more sources

PHYSIOLOGICAL CONSEQUENCES OF NON-ENZYMATIC BROWNING

, 1975
Chong Lee, CHONG LEE
openaire   +3 more sources

Non-targeted LC-MS metabolomics reveal shifts from wound-induced enzymatic browning to lignification during extended storage of fresh-cut lettuce in modified atmosphere packaging

Current Research in Food Science
Modified Atmosphere Packaging (MAP) is a conventional method used to prolong the shelf-life of fresh-cut vegetables, including lettuce. However, MAP-stored lettuce remains perishable, and its deterioration mechanism is not fully understood.
Fanny Widjaja, Priscille Steensma, Leevi Annala, Arto Klami, Saijaliisa Kangasjärvi, Mari Lehtonen, Kirsi S. Mikkonen   +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

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

Non-enzymatic browning: the case of the Maillard reaction

, 2009
Peer ...
Rufián Henares, J. A., Delgado-Andrade, Cristina, Morales, F. J.   +2 more
openaire   +2 more sources

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