Results 71 to 80 of about 8,233 (250)

Natural active products in fruit postharvest preservation: A review

Food Frontiers, Volume 5, Issue 5, Page 2043-2083, September 2024.
Abstract Abundantly available plants, animals, and microbes are excellent source of active substance to be used as fruit preservatives to delay postharvest fruit from decay, maintain good quality, and increase the shelf life. Although they are effective and free from toxicological risks, the use of the natural active products in agriculture is still ...
Yufeng Sun, Ran Tao, Yang Ju, Jiajing Duan, Qinfei Xie, Bei Fan, Fengzhong Wang   +6 more
wiley   +1 more source

Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 5, September 2024.
Abstract Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusive. This review will initially outline the chemical framework and, subsequently, delve into unresolved or ...
Helena Kieserling, Wouter J. C. de Bruijn, Julia Keppler, Jack Yang, Sorel Tchewonpi Sagu, Daniel Güterbock, Harshadrai Rawel, Karin Schwarz, Jean‐Paul Vincken, Andreas Schieber, Sascha Rohn   +10 more
wiley   +1 more source

Potential of chitosan and silver nanoparticles as fungicides against chocolate spot of faba bean: physiological, ultrastructural and toxicity studies

Cogent Food & Agriculture
This study aimed at evaluating the effectiveness of chitosan nanoparticles (ChNPs), silver nanoparticles (AgNPs) and their combination (Ch-AgNPs) in controlling the chocolate spot of faba bean caused by Botrytis fabae. Five isolates of B.
Salama S. A. El-Blasy, Ahmed H. Zian, Hala M. El-Gendy, Mohamed Hafez, Mohamed Bourouah, Ahmed M. Abd-ElGawad, Younes M. Rashad   +6 more
doaj   +1 more source

Effect of pH and temperature on peroxidase and polyphenoloxidase activities of litchi pericarp Efeito do pH e da temperatura nas atividades da peroxidase e polifenoloxidase do pericarpo de lichia

Scientia Agricola, 2010
After harvesting litchi, the red color of the fruit pericarp is rapidly lost resulting in discoloration and browning during storage and marketing. The loss of the red color is caused by the degradation or loss of stability of anthocyanins.
Gisele Polete Mizobutsi, Fernando Luiz Finger, Rosilene Antônio Ribeiro, Rolf Puschmann, Ludmila Lafetá de Melo Neves, Wagner Ferreira da Mota   +5 more
doaj   +1 more source

Biochemical composition and oxidative enzyme activities in cupuaçú (Theobroma grandiflorum L.) leaves as infected by Crinipellis perniciosa. [PDF]

, 2014
Resumo ...
CONCEIÇÃO, H. E. O. da, MAZZAFERA, P., ROCHA NETO, O. G. da, STEIN, R. L. B.   +3 more
core  

Ripening and rot: How ripening processes influence disease susceptibility in fleshy fruits

Journal of Integrative Plant Biology, Volume 66, Issue 9, Page 1831-1863, September 2024.
This review summarizes the physiological and molecular mechanisms underlying the interplay between fruit ripening and susceptibility/resistance to microbial pathogens and considers strategies for improving fruit quality, with tomato as a model for fleshy fruit‐pathogen interactions, and relevant information from many other plant species.
Shan Li, Yu Zhao, Pan Wu, Donald Grierson, Lei Gao   +4 more
wiley   +1 more source

Enzymatic changes in minimally processed apples

Czech Journal of Food Sciences, 2004
The impacts of chemical treatment and modified atmosphere on enzymatic changes in minimally processed apples were evaluated. Slices of apple cultivars Golden Delicious and Red Delicious were packed in plastic bags with modified atmospheres: 85% N2, 5% O2,
J. Schovánková, E. Cocci, H. Opatová, M. Dallarosa   +3 more
doaj   +1 more source

Compostos fenólicos e enzimas oxidativos da graviola (Annona muricata) durante a maturação. [PDF]

, 2018
O presente trabalho teve por objetivo avaliar as variações nos teores de compostos fenólicos e na atividade de enzimas oxidativas durante a maturação da ...
ALVES, R. E., FILGUEIRAS, H. A. C., LIMA, M. A. C. de, TÁVORA, F. J. A. F.   +3 more
core  

Does Daucus carota L. leaf provide a high potential as a source of bioactive constituents: A case study about the influences of process/storage conditions

Food Science &Nutrition, Volume 12, Issue 8, Page 5882-5889, August 2024.
Focused on the valorization of carrot leaves, Daucus carota L. because of their high amount of ascorbic acid (AA), phenolic compounds, and the related antioxidant activity. Carrot leave is a promising source of functional constituents, including vitamin C. MW‐IR technique has been demonstrated as a superior method for drying carrot leaves.
Merve Seçil Bardakçi, Ayşe Özçelik, Erkan Karacabey   +2 more
wiley   +1 more source

Peroxidase and polyphenoloxidase activity in tomato in natura and tomato purée - DOI: 10.4025/actascitechnol.v32i1.4828

Acta Scientiarum: Technology, 2009
Oxidative enzymes are responsible for changes in flavor, texture, color and also in some nutritive properties of several fruits and vegetables processed in industries. The present investigation aimed to study the activity of Peroxidase (E.C.
Camila Mantovani, Edmar Clemente
doaj   +1 more source