Results 41 to 50 of about 9,959 (155)

PENGARUH SORPSI AIR DAN SUHU TRANSISI GELAS TERHADAP LAJU PENCOKLATAN NON-ENZIMATIS PADA PANGAN MODEL [The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models]

Jurnal Teknologi dan Industri Pangan, 2005
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 Adawiyah1), S T Soekarto1), P Hariyadi1), Suyitno2)   +3 more
doaj  

Modeling the kinetics nonenzymatic browning reactions and rheological behavior in the termal process of fruit juices and pulps

Scientia Agropecuaria, 2010
In the manufacture of fruit juices and pulps, is of paramount importance to refer to non-enzymatic browning and rheological behavior. The non-enzymatic browning is a phenomenon of darkening of a purely chemical (Braverman, 1980), is characterized by the ...
Damian Manayay, Albert Ibarz
doaj   +1 more source

Effect of Glabridin on Enzymatic Browning of Fresh-Cut Potatoes [PDF]

Shipin Kexue
To elucidate the impact of glabridin on browning in fresh-cut potatoes, the effect of treatment with 100 μmol/L glabridin on the color quality of potato slices was examined.
DENG Mengsheng, SUN Wen’ao, XIE Linghong, OU Tuankui, FENG Liangjie, ZHANG Jie
doaj   +1 more source

Bioprotection using a selected strain of Metschnikowia pulcherrima as an alternative to SO₂ for preventing the browning of white grape must

IVES Technical Reviews
Enzymatic browning of grape must still represent one of the major problems in oenology today (Li et al., 2008), and is especially serious when the grapes are affected by grey rot (Ky et al., 2012).
Marco Bustamante, Pol Giménez, Arnau Just-Borras, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan Miquel Canals, Fernando Zamora   +9 more
doaj   +1 more source

Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage

Foods
Pork jerky is vulnerable to quality deterioration during distribution, particularly under hot and humid conditions. This study investigated the deterioration pattern and associated mechanisms for vacuum-packaged pork jerky sealed in aluminum foil pouches
Yankun Fu, Changcheng Zhao, Xiaolin Liang, Rong Liu, Pengjie Wang, Shumin Wang   +5 more
doaj   +1 more source

Kinetics model of oxidative process in basil spreads based on calculative colour analysis [PDF]

Journal on Processing and Energy in Agriculture, 2011
Enzymatic and non-enzymatic browning of mild-heat processed spreads, based on basil and cheese was monitored as color changes, by means of multivariate color image analysis.
Pezo Lato, Pavlović Mirjana, Ostojić Sanja, Zlatanović Snežana, Lević Ljubinko   +4 more
doaj  

Identification of key genes and metabolites for hydrogen gas-alleviated browning in Lanzhou lily scale

Chemical and Biological Technologies in Agriculture
Background Post-harvest browning in Lanzhou lily scales is a major challenge to quality maintenance and industrial advancement. Traditional preservation methods face challenges of high costs and chemical residues.
Xuejuan Pan, Chen Liang, Hongsheng Zhang, Xuemei Hou, Tong Wang, Zhuohui Zhang, Chunlei Wang, Weibiao Liao   +7 more
doaj   +1 more source

Effects of 60Co γ-ray and electron-beam irradiation on the color of dried chili products

Fushe yanjiu yu fushe gongyi xuebao
This study was conducted to investigate the effects of 60Co γ-radiation and electron-beam irradiation on the color of dried chili products through comparative analysis of the color difference, non-enzymatic browning index, color value, and R/Y value. The
ZHANG Qiling, XU Yuanfang, ZHOU Yiji, YI Jingchao, GUO Feng, ZHANG Yong, DENG Chao, LIU Tao, LI Wenge   +8 more
doaj   +1 more source

Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water. [PDF]

Front Nutr, 2022
Feng L, Yang Y, Xie YT, Liu SS, Peng X, Hu S, Yu AN.   +6 more
europepmc   +1 more source

CRISPR/Cas9-Mediated Development of Potato Varieties with Long-Term Cold Storage and Bruising Resistance

Biology
Enzymatic browning and cold-induced sweetening (CIS) affect the post-harvest quality of potato tubers. Browning is caused by polyphenol oxidase 2 (PPO2), which is activated by mechanical damage during harvest and storage.
Gabriela Alejandra Massa, Cecilia Andrea Décima Oneto, Matías Nicolás González, Anabela Poulsen Hornum, Ailín Arizmendi, Sofía Sucar, Silvina Beatriz Divito, Sergio Enrique Feingold   +7 more
doaj   +1 more source