Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05001-y
Abstract: The effect of high-intensity ultrasound (HIU), antibrowning agents (C 6 H 8 0 6 & CaCl 2 ), and hot water bath (65 °C) treatments on the prevention of enzymatic browning and 2 weeks shelf-life study of… read more here.
Keywords: antibrowning agents; fresh cut; intensity ultrasound; high intensity ... See more keywords
Synthesis, antioxidant and anti-tyrosinase activity of 1,2,4-triazole hydrazones as antibrowning agents.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128265
Abstract: A series of 1,2,4-triazole hydrazones (1-16) were synthesized, and their inhibitory activities and mechanisms on tyrosinase were investigated by ultraviolet spectrophotometry, fluorescence quenching, molecular docking study, etc. Most of compounds possessed potent tyrosinase inhibitory activity.… read more here.
Keywords: antioxidant anti; triazole hydrazones; synthesis antioxidant; antibrowning agents ... See more keywords