Results 51 to 60 of about 32,241 (331)
Modeling the architecture of depolymerase-containing receptor binding proteins in Klebsiella phages [PDF]
, 2019 Klebsiella pneumoniae carries a thick polysaccharide capsule. This highly variable chemical structure plays an important role in its virulence. Many Klebsiella bacteriophages recognize this capsule with a receptor binding protein (RBP) that contains a ...
Briers, Yves +3 more
core +2 more sources
Horticulturae, 2022 This work evaluated the enzymatic and non-enzymatic antioxidant defense systems of avocados cv. Hass stored at 7 ± 0.5 °C for 10, 20, and 30 d, and at the stage of edible ripeness.
Rosana Chirinos +6 more
doaj +1 more source
Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad
Chemical Engineering Transactions, 2019 Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C.
Fabio Di Giuseppe +5 more
doaj +1 more source
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
doaj +1 more source
Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]
, 2018 Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel +3 more
core +2 more sources
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
core +2 more sources
Food Chemistry: X, 2023 Melatonin treatment was investigated for the sensory quality and senescence in postharvest cattails (Typha latifolia L.) during cold storage. The 0.75 mM melatonin treatment reduced surface browning and delaying lignification of Cattails stored at 4 °C ...
Aiping Fan +7 more
doaj +1 more source
Sweet cherry:composition, postharvest preservation, processing and trends for its future use [PDF]
, 2016 Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to ...
Chockchaisawasdee, Suwimol +4 more
core +2 more sources
Browning mechanism of indigo juice during processing prevention and control technology
Shipin yu jixie, 2023 Objective: Indigo fruit juice is prone to browning during processing. Methods: A kinetic model was fitted by determining the changes in browning degree, vitamin C （VC） content, and 5-hydroxymethylfurfural （5-HMF） content of indigo fruit juice during the ...
MA Yongqiang +4 more
doaj +1 more source
Characterizing fruit ripening in plantain and Cavendish bananas: A proteomics approach [PDF]
, 2020 The fruit physiology of banana cultivars other than Cavendish is poorly understood. To study the ripening process, samples were taken daily from plantain and Cavendish bananas and the ripening stages were determined. We present data from the green to the
Bhuiyan, F. +3 more
core +1 more source