Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products
نویسندگان
چکیده
منابع مشابه
a synchronic and diachronic approach to the change route of address terms in the two recent centuries of persian language
terms of address as an important linguistics items provide valuable information about the interlocutors, their relationship and their circumstances. this study was done to investigate the change route of persian address terms in the two recent centuries including three historical periods of qajar, pahlavi and after the islamic revolution. data were extracted from a corpus consisting 24 novels w...
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Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75...
متن کاملA comparison of heat treatment and ascorbic acid on controlling enzymatic browning of fresh-cuts apple fruit
Enzymatic browning of apple fruits (Malus × domestica Borkh.) is the main factor responsible for quality deterioration in processed products such as juice, fresh-cut slices and chips.The fresh slices of apple were dipped in 1% ascorbic acid solution for one min and hot water with 50°C for two min. The results showed that both heat and ascorbic acid treatments could significantly reduce cut surf...
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ژورنال
عنوان ژورنال: Molecules
سال: 2020
ISSN: 1420-3049
DOI: 10.3390/molecules25122754