搜索结果: 1-12 共查到“食品科学技术基础学科 browning”相关记录12条 . 查询时间(0.155 秒)
Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
Eriobotrya japonica PPO POD
2015/3/30
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...
Comparison of Enzymatic Browning of Japanese Pear and Apple
apple (Malus x domestica) Japanese pear (Pyrus pyrifolia) enzymatic browning
2009/7/8
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 Effect of Lipid Oxidation in Frozen Pulverized Niboshi (Boiled and Dried Sardine) on Color Browning and Formation of Free Amino Acid
lipid oxidation dried fish browning free amino acid
2009/7/7
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...
Correlations between Barley Constituents and the Browning Reaction in Heat-Treated Barley Pastes
hull-less barley browning reaction proanthocyanidin
2009/6/18
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 ...
Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce
pressure high hydrostatic pressure browning
2009/6/18
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...
Effects of pH on the Formation of Volatile Products in Non-Enzymatic Browning of Maltose
maltose non-enzymatic browning volatile products
2009/5/31
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...
Anoxia Treatment for Delaying Skin Browning,Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit
anoxia Litchi chinensis quality storage treatment
2009/3/18
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...
Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status in Longan Fruit
browning polyphenol oxidase pure oxygen respiration
2009/3/16
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...
Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
Colocasia esculenta taro paste flour phenolics browning reaction
2008/10/26
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 ...
Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
Taro Biochemical Characteristics
2016/5/31
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 between oxidised vegetable oils and amino acids
amino acids autoxidation browning nonenzymic hydroperoxides imines rapeseed oil soybean oil
2014/3/19
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...