Food preservation technologies are currently facing challenges in prolonging the shelf life of
perishable food products. The uses of edible films and coatings developed from food …

Enzymatic browning in fruits and vegetables occurs by exposure to the air after cutting and
slicing and in pulped states, mechanical damage during transportation, and thawing of …

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
developing class of MPR foods. These convenience foods are being produced by unique …

The aim of this study was to develop new edible coatings based on apple pectin with a
combination of antioxidants and antimicrobial agents to control enzymatic browning and …

Food products undergo enzymatic and non-enzymatic browning due to reactions among
amino acids and proteins with simple/complex carbohydrate, oxidized phenolic clusters, and …

Purpose To evaluate the potential of the industrial waste of Rojo Brillante persimmon as a
source for value-added products. The antioxidant compounds present in persimmon …

The changes in the quality characteristics of the fresh-cut products prepared from intact
'Cheongdobansi'persimmons treated with different deastringency methods (nontreated …

The roles of total soluble polyphenols (TSP) and insoluble tannins (IST) in the enzymatic
browning during the storage of dried persimmon slices packaged by different methods was …

Cyclodextrins are tapered cyclic oligosaccharides, which are used to encapsulate a wide
range of compounds, such as phytochemicals and drugs. They can be divided roughly into …

The aim of this work was to study the effect of the maturity stage (MS), storage at 15° C
before processing and antioxidant application on the quality of fresh-cut 'Rojo …