The climate changes, soil fertility decline, water scarcity, and desertification are expected to
generate a great threat to crop production and food security worldwide. Additionally, more …

This review covers some recent advances in browning prevention in minimally processed
potatoes (MPP). Polyphenol oxidase (EC 1.10. 3.1, PPO) is one of the main enzymes …

Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated
for their ability to inhibit enzymatic browning in potato and apple. RBE showed more …

Rice-bran albumin (RBAlb), which shows higher tyrosinase-inhibitory activity than other
protein fractions, was hydrolyzed with papain to improve the bioactivity. The obtained RBAlb …

Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables.
Recently, consumers and fruit and vegetable industrial processors have demanded the use …

Natural plant extracts have emerged as a potential alternative to sulphites in minimally
processed potatoes. The aim of this study was to evaluate the inhibitory capacity of various …

Surface browning is a vital phenomenon that adversely reduces the quality of fresh‐cut
potatoes. Although many anti‐browning methods have been explored, it is unclear whether …

Potato chips are a major product in the savory snack market and are consumed worldwide
because of their enjoyable and distinctive organoleptic properties. They are conventionally …

Fresh-cut apple slices (FAS) are prone to browning and microbiological safety issues. This
study investigated the synergistic effects of cold plasma (CP) treatment and honey coating …

Enzymatic browning is the second largest cause of quality loss in fruits, vegetables, and
seafood. Methods to prevent browning are the subject of great research interest in the field …