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Articles (33)

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1-10 of 33 results for enzymatic browning

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Select article: Revisión: El pardeamiento enzimático en frutas y hortalizas mínimamente procesadas Review: Enzymatic browning in minimally processed fruit and vegetables

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Review article

First published 1998-12

Revisión: El pardeamiento enzimático en frutas y hortalizas mínimamente procesadas Review: Enzymatic browning in minimally processed fruit and vegetables

F. Artés, M. Castañer, M.I. Gil

Food Science and Technology International

Select article: Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice

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Research article

First published 1997-6

Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice

A. Ibarz, O. Martín, G.V. Barbosa-Cánovas

Food Science and Technology International

Select article: Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico

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Research article

First published 1997-6

Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico

Y. Luo, G.V. Barbosa-Cánovas

Food Science and Technology International

Select article: Note. Hydrolysis of Onion and Kinetics of Non-Enzymatic Browning of its Hydrolysate

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Other

First published 2004-02

Note. Hydrolysis of Onion and Kinetics of Non-Enzymatic Browning of its Hydrolysate

J. M. Kim, K. S. Ra, H. J. Suh

Food Science and Technology International

Select article: Sorbate destruction and non-enzymatic browning in model aqueous systems Destruccion de sorbatos y pardeamiento no enzimático en sistemas modelo acuosos

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Research article

First published 1997-12

Sorbate destruction and non-enzymatic browning in model aqueous systems Destruccion de sorbatos y pardeamiento no enzimático en sistemas modelo acuosos

C.A. Campos, S.M. Alzamora, L.N. Gerschenson

Food Science and Technology International

Select article: The Sulfated Polysaccharides of Brown Algae and Products of Their Enzymatic Transformation as Potential Vaccine Adjuvants

Free access

Review article

First published 2018-8

The Sulfated Polysaccharides of Brown Algae and Products of Their Enzymatic Transformation as Potential Vaccine Adjuvants

Tatyana A. Kuznetsova, Elena V. Persiyanova, Svetlana P. Ermakova [...]

Natural Product Communications

Select article: Evolución del color,azúcares y HMF en el tratamiento térmico de zumo de manzana/Colour,sugars and HMF evolution during thermal treatment of apple juice

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Research article

First published 1996-4

Evolución del color,azúcares y HMF en el tratamiento térmico de zumo de manzana/Colour,sugars and HMF evolution during thermal treatment of apple juice

S. Garza, J. Giner, O. Martín [...]

Food Science and Technology International

Select article: Effects of short-wave ultraviolet light,ultrasonic and microwave treatments on banana puree during refrigerated storage

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Research article

First published 2023-1

Effects of short-wave ultraviolet light,ultrasonic and microwave treatments on banana puree during refrigerated storage

Rodrigo Rubén Franco, Gonzalo Adrián Ojeda, Karina Mariela Rompato [...]

Food Science and Technology International

Select article: Influence of food hydrocolloids on the structural,textural and chemical characteristics of low-fat banana chips

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Research article

First published 2022-4

Influence of food hydrocolloids on the structural,textural and chemical characteristics of low-fat banana chips

Suresh Kumar Paramasivam, Amelia Keran David, Saraswathi Marimuthu Somasundaram [...]

Food Science and Technology International

Select article: Protective Effects Against H 2 O 2 -Induced Damage by Enzymatic Hydrolysates of an Edible Brown Seaweed,Sea Tangle ( Laminaria japonica )

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Research article

First published 2009-02

Protective Effects Against H 2 O 2 -Induced Damage by Enzymatic Hydrolysates of an Edible Brown Seaweed,Sea Tangle ( Laminaria japonica )

Pyo-Jam Park, Eun-Kyung Kim, Seung-Jae Lee [...]

Journal of Medicinal Food

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