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Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
Eriobotrya japonica PPO POD
2015/3/30
Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from a new loquat fruit cultivar (Ninghaibai) and characterised using reliable spectrophotometric methods. In both cases, the optimum pH fo...
Dual Effects of Whey Protein Isolates on the Inhibition of Enzymatic Browning and Clarification of Apple Juice
apple polyphenoloxidase(PPO) whey proteins browning
2014/11/28
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to
ascorbic acid and l-cysteine.
黄金梨气调贮藏中CO2对果实组织褐变及品质的影响（Effects of Different CO2 Volumefraction on Fruit Browning and Quality of ‘Whangkeumbae’during Controlled Atmosphere Storage）
黄金梨 保鲜 气调贮藏 CO2体积分数
2010/12/29
研究了O2体积分数为3%，CO2体积分数分别为0、0.5%、1.0%、2.0%、3.0%，温度为0℃，相对湿度为80%～85%条件下的气调贮藏对黄金梨贮藏后货架期间果实品质、采后生理以及组织褐变情况的影响。结果表明，与CK相比，5个气调处理对果实硬度下降均有一定的抑制效果，但体积分数为0的CO2气调处理能明显抑制果实呼吸强度，抑制果实的PG活性，贮藏180d时，未发生果皮和果肉褐变（包括CK），...
Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage
Minced dried pepper Nonenzymic browning Temperature pH
2009/10/15
The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in ...
Kinetic Modelling of the Maillard Browning Reaction in Pekmez (Grape Molasses)
Maillard reaction Temperature pH Concentration
2009/10/14
The effects of pH, temperature and total solube solids on the Maillard reactions which occurred during the storage of Pekmez were determined using accelerated storage test. The reaction was followed m...
Comparison of Enzymatic Browning of Japanese Pear and Apple
apple (Malus x domestica) Japanese pear (Pyrus pyrifolia) enzymatic browning
2009/7/8
When Japanese pear and apple are cut, the section of Japanese pear does not turn brown as readily as apple, although both fruits belong to the same family. Here, the enzymatic browning of the two frui...
The Effect of Lipid Oxidation in Frozen Pulverized Niboshi (Boiled and Dried Sardine) on Color Browning and Formation of Free Amino Acid
lipid oxidation dried fish browning free amino acid
2009/7/7
The relationship between lipid oxidation in pulverized niboshi which occurred during freezing and further oxidation, free amino acid loss, and browning which took place after the sample had been thawe...
Correlations between Barley Constituents and the Browning Reaction in Heat-Treated Barley Pastes
hull-less barley browning reaction proanthocyanidin
2009/6/18
The browning reaction in barley products after boiling or steaming is undesirable in human food. We estimated the degree of browning reaction—the browning index (BI)—by the difference in the Hunter’s ...
Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce
pressure high hydrostatic pressure browning
2009/6/18
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
The effectiveness of pineapple stem protease (bromelain) in enzymatic browning inhibition was evaluated on apple juice and compared with that of L-cysteine and ascorbic acid at 25±1°C. The relative ef...
Effects of pH on the Formation of Volatile Products in Non-Enzymatic Browning of Maltose
maltose non-enzymatic browning volatile products
2009/5/31
The effects of pH on the formation of maltol and furanmethanol as well as other minor reductones and furans on heating an aqueous solution of maltose under conditions in the absence (caramelization) a...
Anoxia Treatment for Delaying Skin Browning,Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit
anoxia Litchi chinensis quality storage treatment
2009/3/18
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...
Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status in Longan Fruit
browning polyphenol oxidase pure oxygen respiration
2009/3/16
Postharvest pericarp browning is one of the main problems resulting in reduced shelf life of longan fruit. Experiments were conducted to examine the changes in concentrations of adenosine triphosphate...
黄金梨CA和MAP贮藏保鲜试验（Effect of CA, MAP and 1-MCP on Browning Inhibition and Fresh-keeping of Whangkeumbae Pear）
黄金梨 保鲜 标准气调 自发气调 1-甲基环丙烯 组织褐变
2010/2/26
研究了黄金梨不同浓度1-MCP处理后，CA和MAP贮藏条件对果实的防褐保鲜效果。结果表明，3.0%O2+0.5%CO2组合贮藏黄金梨防褐保鲜效果较好，可保持果实较高硬度，完全抑制黑皮，明显降低果心褐变指数；在CA贮藏条件下使用1.0μL/L 1-MCP易对果实产生CO2伤害。挽口和薄袋扎口贮藏结合0.5μL/L 1-MCP处理能获得良好的防褐保鲜效果；在无1-MCP处理条件下，厚袋扎口处理能起到良...
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
browning bruised olives enzymes harvest phenols
2014/3/10
The purpose of this work was to disclose the mechanisms of the browning reaction produced on the surface of the fresh Manzanilla olive cultivar due to the bruises caused during hand or mechanical harv...