Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to
enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic …

Chemical compositions of mushrooms are greatly dependent on the geographical region,
and also the different parts of the same mushroom have different chemical constitutions …

Quercetin, a flavonoid compound, was found to inhibit both monophenolase and
diphenolase activities of tyrosinase, and its inhibition against diphenolase activity was in a …

Vinegar is a kind of traditional fermented food, there are significant variances in quality and
flavor due to differences in raw ingredients and processes. The quality assessment and …

This paper is focused on the effects of radio frequency (RF) heating on the relative activity of
polyphenol oxidase (PPO), weight loss, texture, color, and microstructure of potatoes. The …

Tea water-insoluble protein nanoparticles (TWIPNs) can be used as Pickering particles.
However, Pickering emulsions stabilized by heat-treated TWIPNs (TWIPNPEs) were not …

The effects of different heat-treated temperatures (75, 85 and 95° C) and times (15, 30 and
45 min) on physical, structural, thermal and morphological characteristics of zein in ethanol …

To meet the growing demand for protein in underdeveloped countries, the extraction of
protein from inexpensive manufacturing by-products plays a crucial role in unlocking the …

The authentication and traceability of food attract more attention due to the increasing
consumer awareness regarding nutrition and health, being a new hotspot of food science …

Cellulose microcrystalline (MCC) was widely used in pharmaceutical and chemical
industries because of its low degree of polymerization and large specific surface area. As its …