Results 51 to 60 of about 9,959 (155)

Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysis. [PDF]

Food Sci Biotechnol, 2023
Ye Y, Deng W, Li A, Wu Y, Yuan X, Wang Y.   +5 more
europepmc   +1 more source

Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control. [PDF]

Foods, 2023
Fan Y, Yu M, Li D, Zhao G, Zhang M, Wang Z, Liu Y, Zhou D.   +7 more
europepmc   +1 more source

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   +1 more source

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

Food Research, 2017
Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature.
Karseno, Erminawati, Tri Yanto, Setyowati, R., Haryanti, P.   +4 more
doaj   +1 more source

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   +1 more source

Changes in antioxidant activity and chemical composition of apple filllings after thermal processing and 6-month storage [PDF]

Journal on Processing and Energy in Agriculture, 2015
The goal of the study was to determine the effect of thermal treatment and 6-months storage on antioxidant activity and chemical composition of heat-stable apple fillings.
Cropotova Janna, Tylewicz Urszula, Cocci Emiliano, Romani Santina, Dalla-Rosa Marco   +4 more
doaj  

Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels. [PDF]

J Food Sci Technol, 2020
Ahad T, Gull A, Nissar J, Masoodi L, Rather AH.   +4 more
europepmc   +1 more source

Effect of Lactobacillus casei Removing Patulin in Apple Juice on the Quality of Apple Juice

Shipin gongye ke-ji
Objective: Previously, our group screened a strain of Lactobacillus casei YZU01 that could efficiently remove patulin from apple juice. This article aimed to study the effect of L.
Jiang LI, Peiwen HUANG, Xiangfeng ZHENG, Zhenquan YANG   +3 more
doaj   +1 more source

Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems. [PDF]

Sci Rep, 2018
Hemmler D, Roullier-Gall C, Marshall JW, Rychlik M, Taylor AJ, Schmitt-Kopplin P.   +5 more
europepmc   +1 more source

Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage. [PDF]

J Food Sci Technol, 2018
Lyu J, Liu X, Bi J, Wu X, Zhou L, Ruan W, Zhou M, Jiao Y.   +7 more
europepmc   +1 more source