Evaluacion del pardeamiento enzimático de manzanas minimamente procesadas recubiertas com nanopartículas de quitosano. [PDF]
, 2015 FERREIRA, M. D. +2 more
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, 1986 Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina.
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Recherches sur la culture in vitro des embryons de palmier à huile (Elaeis guineensis Jacq.) : 12 - Effets de substances de croissance à des doses supraoptimales : relation avec le brunissement des tissus [PDF]
, 1976 Ahée, Jeanne +2 more
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“EFECTO DEL PROCESAMIENTO TÉRMICO SOBRE EL CONTENIDO DE BETALAINAS Y LA ACTIVIDAD ANTIOXIDANTE DEL BETABEL (Beta vulgaris L.)” [PDF]
, 2014 Castro Miranda, Alma Gabriela +1 more
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Los posibles mecanismos de pardeamiento del tejido adiposo blanco: una diana novedosa para el tratamiento de la obesidad [PDF]
Nutricion Hospitalaria, 2022 The increase of the obesity pandemic worldwide over the last several decades has generated a constant need for the scientific world to develop new possibilities to combat obesity. Since the discovery that brown adipose tissue (BAT) exists in adult humans, and BAT activation contributes to a negative energy balance, much more attention has been focused ...
Yiran E Liu, Zhongyu Zhou
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Estudio cinético y termodinámico del pardeamiento no enzimático de zumos clarificados de pera
2023In the present work, kinetic and thermodynamic compensation is applied to evaluate the kinetics of non-enzymatic browning of clarified pear juices. The kinetic constants were obtained in previous work for soluble solids contents of 47, 54, 63 and 70.5 °Brix and at temperatures of 50, 60, 70, 80 and 90 °C.
Ibarz Martínez, Raquel +2 more
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One of the main problems that reduces shelf-life of minimally processed fruits and vegetables is the enzymatic browning that occurs on the cut surface area. This deterioration has a great visual impact that decreases the commercial quality, the organoleptic acceptance and the nutritional value.
F Artes, Maria I Gil
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The effect of system composition on sorbate destruction and sensory damage due to non-enzy matic browning was studied in aqueous model systems with a water activity ( aw) of 0.91 and a pH of 5.0-6.0. The rate constants of sorbate destruction could be described by first order kinetics and those from non-enzymatic browning by zero order kinetics.
Carmen A Campos +2 more
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ANÁLISIS TEÓRICO DEL PARDEAMIENTO NO ENZIMÁTICO EN MOSTOS CONCENTRADOS DE UVA
Actas del Congreso de Investigación, Desarrollo e InnovaciónEste estudio indaga sobre los principales conocimientos del pardeamiento no enzimático en relación con los procesos tecnológicos impartidos y su posible influencia en la bioquímica de los mostos concentrados de uva. El objetivo fue realizar una investigación documental y exploratoria respecto a los avances en materia de estudio del mosto concentrado de
Damián Gabriel Sanchez Mantica +1 more
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Non-enzymatic browning kinetics of concentrated juice for three pear varieties (Alexandrine Douillard, Flor de Invierno and Blanquilla) was evaluated at three temperatures (90, 80 and 70 °C) and different soluble solid contents (52, 62 and 72 °Brix).
Albert Ibarz, G V Barbosa-Cánovas
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