[HTML][HTML] Recent trends in controlling the enzymatic browning of fruit and vegetable products
KM Moon, EB Kwon, B Lee, CY Kim - Molecules, 2020 - mdpi.com
Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality
of fruit and vegetable (FV) products. Physical and chemical methods have been developed …
of fruit and vegetable (FV) products. Physical and chemical methods have been developed …
Sweet cherry (Prunus avium): Critical factors affecting the composition and shelf life
Consumer's demand for sweet cherry has increased due to its sweet taste, attractive colour
and high amounts of antioxidants. However, the fruit is highly perishable with a limited shelf …
and high amounts of antioxidants. However, the fruit is highly perishable with a limited shelf …
Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage
X Liu, Q Yang, Y Lu, Y Li, T Li, B Zhou, L Qiao - Food Chemistry, 2019 - Elsevier
Enzymatic browning is a crucial reaction affecting the quality of fresh-cut fruit and
vegetables. Purslane is an edible Chinese folk medicine with extensive distribution and …
vegetables. Purslane is an edible Chinese folk medicine with extensive distribution and …
Plant extracts such as pine nut shell, peanut shell and jujube leaf improved the antioxidant ability and gas permeability of chitosan films
X Zhang, H Lian, J Shi, W Meng, Y Peng - International Journal of …, 2020 - Elsevier
In order to develop the antioxidant and gas permeability packaging film, the effects of three
plant extracts (pine nut shell, peanut shell and jujube leaf) on the physical, antioxidative and …
plant extracts (pine nut shell, peanut shell and jujube leaf) on the physical, antioxidative and …
Tyrosinase inhibition: general and applied aspects
A Rescigno, F Sollai, B Pisu, A Rinaldi… - Journal of Enzyme …, 2002 - Taylor & Francis
The active site of tyrosinase is described with a view to depicting its interactions with
substrates and inhibitors. Occurrence and mechanism (s) of tyrosinase-mediated browning …
substrates and inhibitors. Occurrence and mechanism (s) of tyrosinase-mediated browning …
Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks
OP Chauhan, PS Raju, N Ravi, A Singh… - Journal of Food …, 2011 - Elsevier
Fresh-cut carrots were ozonized in water (1: 2 w/v;@ 200mg O3/h) for 10min and stored
under controlled atmosphere (CA) conditions (2% O2, 5% CO2 and 93% N2) at 6±1° C and …
under controlled atmosphere (CA) conditions (2% O2, 5% CO2 and 93% N2) at 6±1° C and …
Polyphenol oxidase inactivation and vitamin C degradation kinetics of F uji apple quarters by high humidity air impingement blanching
JW Bai, ZJ Gao, HW Xiao, XT Wang… - International journal of …, 2013 - Wiley Online Library
In this study, polyphenol oxidase (PPO) and vitamin C were used as the indicators of
enzymes and nutrients to evaluate the apple quality during high humidity air impingement …
enzymes and nutrients to evaluate the apple quality during high humidity air impingement …
Substrate specificity, heat inactivation and inhibition of polyphenol oxidase from different aubergine cultivars
The effects of substrate specificity, heat inactivation, temperature, pH and inhibitors on
polyphenol oxidase (PPO) activity obtained from three different aubergine cultivars were …
polyphenol oxidase (PPO) activity obtained from three different aubergine cultivars were …
Colour and texture of apples high pressure processed in pineapple juice
N Perera, TV Gamage, L Wakeling… - Innovative Food Science …, 2010 - Elsevier
Cubes of Granny Smith and Pink Lady apples were vacuum packed in barrier bags with 0%
to 50%(v/v) pineapple juice (PJ) at 20° Bx and subjected to high pressure processing (HPP) …
to 50%(v/v) pineapple juice (PJ) at 20° Bx and subjected to high pressure processing (HPP) …
Sweet cherries from farm to table: A review
In order to enable long-distance transportation and ensure that the fruit presents the
requisite quality on arrival at markets, the cherry industry for direct consumption needs to …
requisite quality on arrival at markets, the cherry industry for direct consumption needs to …