Substrate Reactivity of Polyphenol Oxidase and Browning Inhibition of Fresh-cut ‘Nam Dok Mai Si-Thong’ Mangoes by Protein-based Sericin Coating

Dipping fresh‐cut apples in citric acid before plasma integrated low‐pressure cooling improves Salmonella and polyphenol oxidase inactivation

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.11690 ◽

2021 ◽

Author(s):

Abdullahi M. Adam ◽

Brasathe Jeganathan ◽

Thava Vasanthan ◽

M.S. Roopesh

Keyword(s):

Citric Acid ◽

Polyphenol Oxidase ◽

Low Pressure ◽

BROWNING INHIBITION AND SHELF LIFE EXTENSION OF FRESH-CUT CHINESE WATER CHESTNUT BY SHORT N2 TREATMENTS

Acta Horticulturae ◽

10.17660/actahortic.2006.712.84 ◽

2006 ◽

pp. 671-676

Author(s):

Y.L. You ◽

Y.M. Jiang ◽

L.L. Song ◽

H. Liu ◽

X.W. Duan ◽

...

Keyword(s):

Shelf Life ◽

Life Extension ◽

Chinese Water ◽

Shelf Life Extension ◽

Water Chestnut ◽

Fresh Cut ◽

BROWNING INHIBITION AND QUALITY MAINTENANCE OF FRESH-CUT CHINESE WATER CHESTNUT BY ANOXIA TREATMENT

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2007.00148.x ◽

2007 ◽

Vol 31 (5) ◽

pp. 595-606 ◽

Cited By ~ 7

Author(s):

YANLI YOU ◽

YUEMING JIANG ◽

XUEWU DUAN ◽

XINGGUO SU ◽

LILI SONG ◽

...

Keyword(s):

Quality Maintenance ◽

Chinese Water ◽

Water Chestnut ◽

Fresh Cut ◽

Fresh-cut Red Delicious apples coating using tocopherol/mucilage nanoemulsion: Effect of coating on polyphenol oxidase and pectin methylesterase activities

Food Research International ◽

10.1016/j.foodres.2014.05.011 ◽

2014 ◽

Vol 62 ◽

pp. 974-983 ◽

Cited By ~ 31

Author(s):

Maria L. Zambrano-Zaragoza ◽

Elsa Gutiérrez-Cortez ◽

Alicia Del Real ◽

Ricardo M. González-Reza ◽

Moises J. Galindo-Pérez ◽

...

Keyword(s):

Polyphenol Oxidase ◽

Pectin Methylesterase ◽

BROWNING INHIBITION AND FIRMNESS RETENTION IN FRESH-CUT MANGOSTEENS (GARCINIA MANGOSTANA L.)

Acta Horticulturae ◽

10.17660/actahortic.2005.682.242 ◽

2005 ◽

pp. 1811-1818 ◽

Cited By ~ 3

Author(s):

S. Manurakchinakorn ◽

P. Nuymark ◽

P. Phoopouk ◽

P. Poohern ◽

U. Chamnan

Keyword(s):

Garcinia Mangostana ◽

Fresh Cut ◽

Browning Inhibition in Fresh-Cut Pears

Journal of Food Science ◽

10.1111/j.1365-2621.1998.tb15738.x ◽

2008 ◽

Vol 63 (2) ◽

pp. 342-346 ◽

Cited By ~ 98

Author(s):

GERALD M. SAPERS ◽

ROBERT L. MILLER

Keyword(s):

Fresh Cut ◽

Browning inhibition in fresh-cut rose apple fruit cv. Taaptimjaan using konjac glucomannan coating incorporated with pineapple fruit extract

Postharvest Biology and Technology ◽

10.1016/j.postharvbio.2012.05.013 ◽

2012 ◽

Vol 73 ◽

pp. 46-49 ◽

Cited By ~ 29

Author(s):

Suriyan Supapvanich ◽

Pattama Prathaan ◽

Racha Tepsorn

Keyword(s):

Apple Fruit ◽

Konjac Glucomannan ◽

Fruit Extract ◽

Pineapple Fruit ◽

Fresh Cut ◽

Browning Inhibition ◽

Cut Rose

Inhibitory effect of pineapple shell extract and its ultrafiltered fractions on polyphenol oxidase activity and browning in fresh-cut banana slices Efecto inhibidor de extracto de cáscara de piña y sus fracciones ultrafiltradas en la actividad polifenoloxidasa y pardeamiento de rodajas de plátano recién cortadas

CyTA - Journal of Food ◽

10.1080/19476330903515472 ◽

2011 ◽

Vol 9 (1) ◽

pp. 37-42 ◽

Cited By ~ 1

Author(s):

P. Saisung ◽

C. Theerakulkait

Keyword(s):

Polyphenol Oxidase ◽

Oxidase Activity ◽

Inhibitory Effect ◽

Polyphenol Oxidase Activity ◽

Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples

LWT ◽

10.1016/j.lwt.2011.02.015 ◽

2011 ◽

Vol 44 (7) ◽

pp. 1621-1625 ◽

Cited By ~ 28

Author(s):

Yaguang Luo ◽

Shengmin Lu ◽

Bin Zhou ◽

Hao Feng

Keyword(s):

Microbial Inactivation ◽

Enzymatic Browning ◽

Sodium Chlorite ◽

Fresh Cut ◽

Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology

Potato Research ◽

10.1007/s11540-019-09448-7 ◽

2020 ◽

Author(s):

Cemal Kasnak

Keyword(s):

Antioxidant Activity ◽

Response Surface Methodology ◽

Response Surface ◽

Polyphenol Oxidase ◽