نتایج جستجو برای: browning index
تعداد نتایج: 398896 فیلتر نتایج به سال:
Visceral fat is considered the genuine and harmful white adipose tissue (WAT) that is associated to development of metabolic disorders, cardiovascular disease, and cancer. Here, we present a new concept to turn the harmful visceral fat into a beneficial energy consumption depot, which is beneficial for improvement of metabolic dysfunctions in obese mice. We show that low temperature-dependent b...
Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...
Initially transparent organic particulate matter (PM) can become shades of light-absorbing brown via atmospheric particle-phase chemical reactions. The production of nitrogen-containing compounds is one important pathway for browning. Semisolid or solid physical states of organic PM might, however, have sufficiently slow diffusion of reactant molecules to inhibit browning reactions. Herein, org...
Table grapes commonly suffer from tissue browning during harvest, packing, storage and shelf life, resulting in lower prices and reduced access to markets. We evaluated the development of browning symptoms in ‘Princess’ table grapes. The berries had high skin browning but very low flesh browning incidences. The most skin browning was found in highly mature grapes and appeared after 3 weeks of c...
Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim the study was to determine role different sugars viz., sucrose, fructose, glucose sorbitol in non-enzymatic browning antioxidant activity fruit total free amino acids, ascorbic acid activities were at significantly lower levels fructose treated leather, while added samp...
Enzymatic browning is a major postharvest quality defect of romaine lettuce (Lactuca sativa L.). This study provides the first analysis relationship between leaf ribs and stems across twelve genotypes (ten cultivars, breeding line, plant introduction). While all samples showed progressive increase in index (BI) decline lightness (L*) hue (h°) during 5 °C storage, differences rate development we...
Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503–510. The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125–155°C for 10–120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed ...
The aim of the present study was to investigate if use Fe (II) and H2O2 (Fenton reaction) along with heating can be implicated for rapid evaluation browning susceptibility white wine. In this context, increasing concentrations were added two wines (Roditis–Malagouzia Debina), samples stored at 45 °C or 18 °C, absorbance 420 nm (browning index) measured. Moreover, total sulfur dioxide, phenolics...
Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 °C and 10 °C. A pH 2.9 dip containing as...
Litchi fruit has a very short shelf life after harvest, so marketers and consumers alike desire longer periods of storage, transportation and distribution. To extend shelf life, anoxia treatments were used for the fruit. Litchi fruit were exposed to pure N2 for 0, 3, 6, 12 or 24 h. They were then kept individually in closed but vented containers for 6 days in the dark at 20 °C and 95–100 % rela...
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