Results 31 to 40 of about 31,777 (311)
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 +6 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 +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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Mechanism of Action of Quercetin-3-O-glucoside against the Non-enzymatic Glycosylation of α-Lactalbumin [PDF]
Shipin Kexue, 2023 In this study, the effect of quercetin-3-O-β-D-glucuronide (Q3G) on the formation of fructosamine and 5-hydroxymethylfurfural (5-HMF), the amount of free amino groups and browning degree in a non-enzymatic glycosylation model consisting of bovine α ...
ZHANG Lu, XU Linju, PENG Chunyan, WANG Peixin, XIE Zuohua, XIE Xing, JIA Xiaoyan, TU Zongcai
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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 +5 more
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Foods, 2023 This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability ...
Milica Lučić +10 more
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Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology [PDF]
, 2018 Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous ...
Buera, Maria del Pilar +4 more
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UV-A light treatment for controlling enzymatic browning of fresh-cut fruits [PDF]
, 2016 Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for ...
Lante, Anna +2 more
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A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips [PDF]
, 2016 The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days.
Achaerandio Puente, María Isabel +4 more
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Physiochemical changes and nutritional content of black garlic during fermentation
Applied Food Research, 2022 This study was conducted to understand the reactions involved in black garlic fermentation, and thereby to determine its maturity stage. Black garlic was produced from fresh garlic after fermentation at 70–75 °C and 80–90% relative humidity up to 12 days
Lee Suan Chua +2 more
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