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 …

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 …

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 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 …

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 …

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 …

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 …

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 …

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 …

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 …