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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...
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 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...
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 ...
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...
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...
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...
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...
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...
Browning reactions of oxidised lipids with amino acids were studied in mixtures of refined soybean or rapeseed oil with alanine, valine, lysine, serine, cystine, cysteine, methionine, proline, and try...

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