Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems

L Zhou, T Liao, W Liu, L Zou, C Liu… - Critical reviews in food …, 2020 - Taylor & Francis
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

Classroom based dialect awareness in heritage language instruction: A critical applied linguistic approach

GA Martínez - Heritage Language Journal, 2003 - brill.com
The present paper argues that while the Spanish for Heritage Learners (SHL) profession
has given ample attention to sociolinguistic issues such as linguistic standards and …

Hexanal and 1-MCP treatments for enhancing the shelf life and quality of sweet cherry (Prunus avium L.)

M Sharma, JK Jacob, J Subramanian, G Paliyath - Scientia Horticulturae, 2010 - Elsevier
Sweet cherry has a short post-harvest shelf life and this greatly affects the consumer
preference and export of fresh fruits. In this study, the effects of pre-harvest application of a …

Optimisation of physical and chemical treatments to control browning development and enzymatic activity on fresh-cut apple slices

L Shrestha, B Kulig, R Moscetti, R Massantini… - Foods, 2020 - mdpi.com
Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to
produce a high-quality product. The purpose of the present study was to test the utility of …

Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber

C Henríquez, H Speisky, I Chiffelle… - Journal of Food …, 2010 - Wiley Online Library
Apple peel is a waste product from dried apple manufacture. The content of phenolic
compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible …

[图书][B] Advances in food biochemistry

F Yildiz - 2009 - taylorfrancis.com
Understanding the biochemistry of food is basic to all other research and development in the
fields of food science, technology, and nutrition, and the past decade has seen accelerated …

Postharvest quality of peeled prickly pear fruit treated with acetic acid and chitosan

CE Ochoa-Velasco, JÁ Guerrero-Beltrán - Postharvest Biology and …, 2014 - Elsevier
White (Opuntia albicarpa) and red (Opuntia ficus-indica) prickly pears were peeled and
submerged in chitosan solutions containing different concentrations of acetic acid (1.0 or …

Effects of preharvest GA3, CaCl2 and modified atmosphere packaging treatments on specific phenolic compounds of sweet cherry

B Öztürk, E Ağlar, O Karakaya… - Turkish Journal of Food …, 2019 - dergipark.org.tr
The fruit of sweet cherry are more sensitive against external factors than many fruit species
so post harvest quality loss on sweet cherry is quite higher. For this reason, it is very …

Effect of Chlorine Dioxide and Ascorbic Acid on Enzymatic Browning and Shelf Life of Fresh‐Cut R ed D elicious and G ranny S mith Apples

D Remorini, M Landi, F Tardelli… - Journal of Food …, 2015 - Wiley Online Library
In this work, we tested the hypothesis that ascorbic acid (AA) reduces browning of fresh‐cut
apples (R ed D elicious, RD, and G ranny S mith, GS), and we investigated the impact of AA …

Effect of antibrowning agents on color and related enzymes in fresh‐cut apples during cold storage

V Chiabrando, G Giacalone - Journal of Food Processing and …, 2012 - Wiley Online Library
Treatments to inhibit browning of fresh‐cut apples were investigated. The color (L*), the
browning potential and polyphenol oxidase (PPO) activity of fresh‐cut apples (Golden …