Browning
Mostrando 1-12 de 164 artigos, teses e dissertações.
-
1. Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
Abstract Polyphenol oxidase is the popular enzyme involved in fruit-vegetable browning and melanin synthesis. In the present paper, L-3-phenyllactic acid, a natural bacteriostatic substance, was investigated as an inhibitor of polyphenol oxidase. The results were demonstrated that the residual enzyme activity of polyphenol oxidase decreased gradually with th
Food Sci. Technol. Publicado em: 2021-06
-
2. Quality of potato CV. innovator submitted refrigeration and recondition
Abstract The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90, 120 and 150 days and reconditioned at 15 °C for 15 days. TRS and RS were reduced as storage temperature increased from 6 + 15 °C to 8 + 15 °C. Regardless of
Food Sci. Technol. Publicado em: 2021-03
-
3. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
Abstract This study was designed to investigate changes in quality characteristics during long-term storage of five commercial grape vinegars (V1~V5). To determine long-term quality characteristics of vinegars, proximate (soluble solid, pH, total acidity, color, and antioxidant activity) and sensory descriptive analysis, were performed. Initial soluble solid
Food Sci. Technol. Publicado em: 2020-12
-
4. Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
Abstract Biodegradable and antimicrobial films via combing ε-polylysine (ε-PL) and polyvinyl alcohol (PVA) is a promising material for food packaging. We prepared the ε-PL/ PVA films with the ε-PL content of 0%, 1%, 3%, 5% and 7% (wt., relative to PVA) by casting method and their physical and chemical properties were characterized. SEM indicated the surf
Food Sci. Technol. Publicado em: 2020-12
-
5. Carcinoma prostático com metástase para seios frontal e cavernoso: relato de caso
Abstract One of the major problems affecting potatoes quality on stored is the susceptibility to enzymatic browning, which occurs mainly after wounds during the harvest, at postharvest handling and by aging, leading to the development of dark color compounds. Enzymatic browning is associated with the action of polyphenoloxidases (PPO) and peroxidases (POD),
Braz. j. otorhinolaryngol.. Publicado em: 2020-06
-
6. Activity of polyphenoloxidase and peroxidase in non-dormant potato tubers treated with sprout suppressors
Abstract One of the major problems affecting potatoes quality on stored is the susceptibility to enzymatic browning, which occurs mainly after wounds during the harvest, at postharvest handling and by aging, leading to the development of dark color compounds. Enzymatic browning is associated with the action of polyphenoloxidases (PPO) and peroxidases (POD),
Food Sci. Technol. Publicado em: 2020-06
-
7. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screen
Food Sci. Technol. Publicado em: 2020-06
-
8. Effect of drying temperature on color and desorption characteristics of oyster mushroom
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom s
Food Sci. Technol. Publicado em: 2020-03
-
9. Optimization of the blanching time and temperature in the manufacture of Hass avocado pulp using low quality discarded fruits
Resumo No Peru, aproximadamente 20% da produção de abacate var. Hass é descartada pelo baixo calibre, sendo vendida a preços baixos nos mercados locais. O propósito do trabalho foi otimizar o tempo e a temperatura de branqueamento para a produção de polpa de abacate, utilizando como matéria-prima frutos de descarte por baixo calibre. A otimização f
Braz. J. Food Technol.. Publicado em: 14/11/2019
-
10. Activity of polyphenoloxidase and peroxidase in non-dormant potato tubers treated with sprout suppressors
Abstract One of the major problems affecting potatoes quality on stored is the susceptibility to enzymatic browning, which occurs mainly after wounds during the harvest, at postharvest handling and by aging, leading to the development of dark color compounds. Enzymatic browning is associated with the action of polyphenoloxidases (PPO) and peroxidases (POD),
Food Sci. Technol. Publicado em: 04/11/2019
-
11. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screen
Food Sci. Technol. Publicado em: 28/10/2019
-
12. Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds
ABSTRACT. The increased demand for potato by the Brazilian processing industry requires long term refrigerated storage, but after a few months, natural dormancy ends, and sprouts start to grow. Thus, sprout inhibitors are necessary to reduce the rate of growth and allow further storage. The purpose of research described here was to determine the effects clov
Acta Sci., Agron.. Publicado em: 21/10/2019