Enzymic browning in potatoes

... the increased labour costs for sorting blemished and damaged tubers and the cost of preventing browning during processing [10]. Scientists in the food industry are currently investigating innovative ways ... as physical means to prevent enzymic browning, even when using recommended &&non- browning& apos;' commercial varieties of potatoes [10]. In po- tatoes, internal...

Ngày tải lên: 18/05/2014, 20:22

... controlled internal browning, a chilling injury symptom, in pineapples stored at 10°C for four weeks. The treatment with 1-MCP also delayed ascorbic acid decline, and arrested the decline in both ... pineapples. © 2001 Elsevier Science B.V. All rights reserved. Keywords : 1-Methylcyclopropene; Ananas comosus L.; Ethylene; Internal browning; Chilling injury 1. Introduction Internal brow...

Ngày tải lên: 05/05/2014, 08:39

... re- sulting from PPO activity, then accelerate anthocyanidin degradation, resulting in enzymatic browning (Fig. 1). With an increasing research effort on litchi, our under- standing of the enzymatic browning ... HPLC) the anthocyanins as cyanidin-3-rutinoside, cyanidin-3-glu- coside, quercetin-3-rutinoside and quercetin-3-gluco- side. Recently, Zhang, Pang, Yang, Ji, and Jiang (2004), us...

Ngày tải lên: 18/05/2014, 20:09

... environmental factors influence enzymatic browning in potatoes including tuber dry matter as wellas availability and levels of substrate3-6. The firststepsin the pathway leadingto the formation of mela nins involve theoxidation ... resulting index ranges from 0 to 50. Indices from tubers of 50 lines were determined after in vitro propaga tionand plantinginfieldtrials in Metslawier,n...

Ngày tải lên: 18/05/2014, 20:10

... protection against browning in Red Deli- cious and Winesap plugs but induced browning in samples stored 6 or more hours (data not shown). As with CINN, in- duced browning by BENZ may be an indication ... surfaces but were ineffective in juice. Ascorbic acid- 6-fatty acid esters showed anti -browning activity in juice. Cinnamate and benzoate inhibited browning in juice...

Ngày tải lên: 18/05/2014, 20:10

... temperature in cov- ered crystallizing dishes to minimize dehydration. L- and a-values (decreasing L and increasing a being associated with browning) were recorded at frequent intervals over ... equally ef- fective in controlling enzymatic browning in apple. MATERL4LS & METHODS WINESAP AND RED DELICIOUS apples were obtained from local food stores in the spring of 1986 an...

Ngày tải lên: 18/05/2014, 20:10

... Casein hydrolyzate and bovine serum albumin did not inhibit mushroom or avocado PPO. Millimolar concentrations of the L-amino acids, lysine, glycine, histidine, and phenylala- nine (in increasing ... used in the food in- dustry for the inhibition of browning. 115 Use of the calcium salt has the added advantage of main- taining the firmness of the pulp tissue by inter- acting with pe...

Ngày tải lên: 18/05/2014, 20:11

... enzymatic browning. Keywords: Enzymatic browning; pear; peroxidase; polyphenol oxidase INTRODUCTION Browning of damaged tissues of fruits and vegetables during postharvest handling and processing is ... quinones and consumed chlorogenic acid in the presence of catalase suggested than 50 to 60% of the quinones present in reaction mixtures are used by POD, the remaining 40- 50% being i...

Ngày tải lên: 18/05/2014, 20:14

... to feeding corn- soybean meal diets. Feeding DDGS increases GE intake and improves phosphorus utilization during late finishing phases, but also increases N excretion. When diets containing DDGS ... protein source in diets for gestating swine. J. Anim. Sci. 46:674-677. Wahlstrom, R.C., C.S. German, and G.W. Libal. 1970. Corn distillers dried grains with solubles in growing- finishing sw...

Ngày tải lên: 08/08/2012, 10:03