The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose–starch solutions and food (milk, cabbage, apple, ...

Although sugarcane consumption is very popular worldwide there are few studies regarding the postharvest storage of stalks that focus on controlling enzymatic browning. The objective of this study was to evaluate the quality ...

Although sugarcane consumption is very popular worldwide there are few studies regarding the postharvest storage of stalks that focus on controlling enzymatic browning. The objective of this study was to evaluate the quality ...

A "fractal browning indicator" (FBI) methodology is presented, describing enzymatic browning based on irregular color patterns from digital pear slice surface images. It uses the Fourier fractal texture images to calculate ...

A novel methodology "fractal browning indicator" (FBI) is presented, that describes the enzymatic browning kinetic based on the use of irregular color patterns from banana slice images. It uses the fractal Fourier texture ...

The objective of the work was to evaluate the influence of the thermal treatment in the color of lychee fruits. The fruits were treated by 0; 5; 10; 15; 20 and 25 minutes of water immersion at 45°C, packaged in expanded ...

Summary: To control browning phenomenon, an edible coating of cassava starch along with ascorbic acid (AA) (combined treatment) was applied to minimally processed sweet potatoes var cv. 'Blanca Correntina'. The samples ...

This work describes a TLC-coupled bioautographic assay suitable for the separation and detection of apple polyphenol oxidase (PPO) inhibitors from natural extracts. PPO was immobilised in agar containing L-DOPA as substrate ...