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  2. How To Stop Your Fruit From Browning, According To An Expert

    www.aol.com/stop-fruit-browning-according-expert...

    Preventing the browning from occurring is essentially an effort to slow down the enzymatic reaction of the fruit, Keathley says. Thus, “finding a method to block the enzyme from working properly ...

  3. Food browning - Wikipedia

    en.wikipedia.org/wiki/Food_browning

    Browning Fuji apple - 32 minutes in 16 seconds (video). Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.

  4. Osmotic dehydration - Wikipedia

    en.wikipedia.org/wiki/Osmotic_dehydration

    Mild heat treatment after osmotic dehydration favours colour and flavour retention resulting in the product having superior organoleptic characteristics. It also increases resistance to heat treatment, prevents enzymatic browning and inhibits activities of polyphenol oxidase. The process is economical. Osmotic dehydration depends on:

  5. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...

  6. Blanching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blanching_(cooking)

    The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

  7. Thujaplicin - Wikipedia

    en.wikipedia.org/wiki/Thujaplicin

    Tropolone and thujaplicins exhibit potent suppressive activity on enzymatic browning due to inhibition of polyphenol oxidase and tyrosinase. This have been shown in experiments on different vegetables, fruits, mushrooms, plants and other agricultural products. [11] Prevention of darkening has also been elicited on seafood products. [24]

  8. Catechol oxidase - Wikipedia

    en.wikipedia.org/wiki/Catechol_oxidase

    The key role of catechol oxidase in enzymatic browning makes it a common target for inhibition. While a number of inhibitory strategies exist such as high temperature treatments(70-90 °C) to eliminate catechol oxidase catalytic activity, [6] a popular strategy is decreasing the pH with citric acid. Catechol oxidase is more catalytically active ...

  9. Modified atmosphere/modified humidity packaging - Wikipedia

    en.wikipedia.org/wiki/Modified_atmosphere/...

    2 and elevated levels of CO 2 is beneficial for many fresh produce items and “can reduce respiration, decrease ethylene production and action, retard tissue ripening and softening, retard chlorophyll degradation and biosynthesis of carotenoids and anthocyanins, reduce enzymatic browning, alleviate physiological disorders and chilling injury ...