Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing
Sign Up to like & getrecommendations! Published in 2018 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2018.08.009
Abstract: Abstract This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at 500 MPa for 10 min and stored at 4 °C during 9 days.… read more here.
Keywords: color; effect microencapsulated; effect; color texture ... See more keywords
Comprehensive assessment of phenolic compounds and antioxidant performance in the developmental process of jujube (Ziziphus jujuba Mill.)
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2017.07.012
Abstract: Abstract To reveal the relationship between peel color variation, phenolic content and antioxidant performance during the developmental process of seven Chinese jujubes, the content variation of specific phenolic compounds of these jujube peel extracts were… read more here.
Keywords: performance developmental; antioxidant performance; peel; developmental process ... See more keywords
Storage with apple fruit to improve peel color and maintain freshness of Newhall navel orange
Sign Up to like & getrecommendations! Published in 2021 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2021.110246
Abstract: Abstract A novel biological treatment of staying with commercially mature apple fruits was proposed to promote the peel coloration of ‘Newhall’ navel orange fruit (Citrus sinensis Osbeck), which could conduce to the formation of uniform… read more here.
Keywords: peel color; apple; fruit; treatment ... See more keywords
Biochemical and Molecular Factors Governing Peel-Color Development in 'Ora' and 'Shani' Mandarins.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b00669
Abstract: To identify factors governing peel-color development in mandarins, we examined carotenoid content and composition and the expression of carotenoid-related genes during four stages of ripening (i.e., green, breaker, yellow, and orange) in two varieties: 'Ora',… read more here.
Keywords: governing peel; orange; color development; factors governing ... See more keywords
High temperature reduces peel color in eggplant (Solanum melongena) as revealed by RNA-seq analysis.
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DOI: 10.1139/gen-2019-0021
Abstract: To acquire the eggplant transcriptome under high temperature stress, 18 cDNA libraries were constructed and sequenced. A total of 136.31 Gb of clean data was obtained, and 88.86%-92.35% of the clean reads were mapped to… read more here.
Keywords: temperature; high temperature; color eggplant; temperature reduces ... See more keywords
Evaluating the Impacts of Climate Factors and Flavonoids Content on Chinese Prickly Ash Peel Color Based on HPLC-MS and Structural Equation Model
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11162539
Abstract: Climate affects Chinese prickly ash peel color directly through temperature and illumination and indirectly influences it through its effect on flavonoid compounds. In this study, a comprehensive evaluation strategy based on high performance liquid chromatography-mass… read more here.
Keywords: prickly ash; color; chinese prickly; peel color ... See more keywords