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

Tyrosinase (EC 1.14. 18.1), a copper‐containing enzyme, can cause enzymatic browning in
raw fruits, vegetables, and beverages. Browning is an undesirable reaction that is …

The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh
produce to deterioration caused by postharvest physiological and metabolic activities …

Abstract Background Button mushroom (Agaricus bisporus) is widely used on the world
market. Browning of mushroom surface is the most intuitive factor affecting consumer …

Polyphenols are the most prominent natural antioxidants found numerously in nature. They
are secondary metabolites recognized for having high health benefits for consumers, even if …

The purpose of this study was to determine the concentration of biologically active
compounds (polyphenols and l-ascorbic acid) in Rosa canina L. and Rosa rugosa Thunb …

Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut
fruits. Non-thermal technologies such as UV radiation are emerging for controlling …

To find the most optimal green valorization process of food by-products, sugar beet (Beta
vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as …

In our study, the inhibition mechanism of chlorogenic acid (CGA) on PPO was investigated
by enzyme kinetic analysis, fluorescence quenching, thermodynamic parameters analysis …

In this study, the structure of proanthocyanidins purified from cherimoya (Annona squamosa)
pericarp was analyzed by ESI-QTOF-MS and HPLC analyses. The result indicated that these …