Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a
difficult time, since these products generate a negative perception in consumers. This has …

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 …

Apple (Malus domestica) is widely consumed by consumers from various regions. It contains
a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

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 …

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 …

Phenolic compounds are well known for their health benefits related to antioxidant activity. In
addition, this kind of compounds can be extracted from natural sources, such as olives …

Enzymatic browning seriously influenced the color and nutrition of fruits and vegetables.
This study investigated the effect of cinnamon essential oil nanoemulsion (0.1, 0.2, and …

The potential of NIRS was investigated on both apples and purees to (i) examine factors
involving quality variability (variety, agricultural practice, cold storage, puree mechanical …

Cold plasma is an emerging technology increasingly applied in the agri-food industry. For
fruit and vegetables, enzymatic browning is a common phenomenon, causing quality …