Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9737-0
Abstract: The influences anti-browning agents (citric and ascorbic acids) and relative humidity (RH) on dried banana slices were investigated. Three concentrations (0.5, 1.0 and 1.5% w/v) of each citric and ascorbic acids pretreated banana slices (5 mm)… read more here.
Keywords: anti browning; browning agents; air; dried banana ... See more keywords
Effect of different anti-browning agents on quality of minimally processed early potatoes packaged on a compostable film
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.03.043
Abstract: Abstract Nowadays, there is a growing interest in bio-based compostable packaging also for fresh fruits and vegetables. We evaluated the influence of two different packaging: a bio-based compostable film (BIO) and a conventional coextruded polyamide/polyethylene… read more here.
Keywords: compostable film; quality; effect different; anti browning ... See more keywords
The Effect of Anti-browning Agent Activated Carbon and Polyvinyl Pyrrolidone on the Rooting of Embryo Seedlings of “FengDan” and Its Transcriptome Analysis
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.832619
Abstract: Peony is an excellent ornamental, medicinal, and oily plant. Its traditional seed propagation methods have the disadvantages of low propagation coefficient, long seedling cycle, and low seedling emergence rate, which severely restrict the supply of… read more here.
Keywords: peony; anti browning; analysis; rate ... See more keywords
Transcriptomics and metabolomics provide insight into the anti-browning mechanism of selenium in freshly cut apples
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2023.1176936
Abstract: Enzymatic browning has a considerable negative impact on the acceptability and marketability of freshly cut apples. However, the molecular mechanism by which selenium (Se) positively affects freshly cut apples in this regard is not yet… read more here.
Keywords: anti browning; freshly cut; cut apples; mechanism selenium ... See more keywords
Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27031101
Abstract: Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative… read more here.
Keywords: genome editing; prevention; natural anti; anti browning ... See more keywords