Non-Enzymatic Darkening in Young Hot Water-Peeled Green Bananas
نویسندگان
چکیده
منابع مشابه
Enzymatic digestion of liquid hot water pretreated hybrid poplar.
Liquid hot (LHW) water pretreatment (LHW) of lignocellulosic material enhances enzymatic conversion of cellulose to glucose by solubilizing hemicellulose fraction of the biomass, while leaving the cellulose more reactive and accessible to cellulase enzymes. Within the range of pretreatment conditions tested in this study, the optimized LHW pretreatment conditions for a 15% (wt/vol) slurry of hy...
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Pistachio green kernel, is obtained by removing the red testa of around the whole kernel. In this study, the suitable peeling conditions for removing the testa of the kernel were determined using hot water in five termperature levels of 75, 80, 85, 90, and 95°C and diffetent hot water immersion times of 2, 4, 6, 8, and 10 minutes in riped and unripe samples. Quality factors including the number...
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Non-enzymatic browning (NEB) development was studied in dehydrated potato at 70°C. It was related to the macroscopic and molecular properties and to water-solid interactions over a wide range of water activities. Time resolved (1)H NMR, thermal transitions and water sorption isotherms were evaluated. Although non-enzymatic browning could be detected in the glassy state; colour development was h...
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During liquid hot water (LHW) pretreatment, lignin is mostly retained in the pretreated biomass, and the changes in the chemical and structural characteristics of lignin should probably refer to re-/depolymerization, solubilization, or glass transition. The residual lignin could influence the effective enzymatic hydrolysis of cellulose. The pure lignin was used to evaluate the effect of LHW pro...
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ژورنال
عنوان ژورنال: The Journal of Agriculture of the University of Puerto Rico
سال: 1969
ISSN: 2308-1759,0041-994X
DOI: 10.46429/jaupr.v65i1.7555