Cargando…

Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV...

Descripción completa

Detalles Bibliográficos
Autores principales:	Moon, Kyoung Mi, Kwon, Eun-Bin, Lee, Bonggi, Kim, Choon Young
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355983/ https://www.ncbi.nlm.nih.gov/pubmed/32549214 http://dx.doi.org/10.3390/molecules25122754

Ejemplares similares

Natural Extracts That Stimulate Adipocyte Browning and Their Underlying Mechanisms
por: Lee, Min-Kyeong, et al.
Publicado: (2021)

Tight Junction in the Intestinal Epithelium: Its Association with Diseases and Regulation by Phytochemicals
por: Lee, Bonggi, et al.
Publicado: (2018)

Fruit and Vegetable Production
por: Abbey, Lord, et al.
Publicado: (2023)

Recent advances in probiotication of fruit and vegetable juices
por: Rahman, Md. Saydar, et al.
Publicado: (2023)

Enzymatic Treatments for Biosolids: An Outlook and Recent Trends
por: Quintero-García, Omar J., et al.
Publicado: (2023)

New Weed Hosts for Tomato Brown Rugose Fruit Virus in Wild Mediterranean Vegetation
por: Salem, Nida’ M., et al.
Publicado: (2022)

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress
por: Hamdan, Norfadilah, et al.
Publicado: (2022)

Fruit and Vegetable By-Products to Fortify Spreadable Cheese
por: Lucera, Annalisa, et al.
Publicado: (2018)

Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning
por: Tilley, Andrew, et al.
Publicado: (2023)

Effect of a Fruit and Vegetable Prescription Program on Children’s Fruit and Vegetable Consumption
por: Ridberg, Ronit A., et al.
Publicado: (2019)

Feeding characteristics in infancy affect fruit and vegetable consumption and dietary variety in early childhood
por: Kim, Kyoung-Nam, et al.
Publicado: (2023)

Editorial: Postharvest disease management in fruits and vegetables: recent advances and mechanisms
por: Guan, Junfeng, et al.
Publicado: (2023)

Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities
por: Linares-Morales, José Rafael, et al.
Publicado: (2020)

Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom Hericium erinaceus
por: Kim, Seonghun
Publicado: (2020)

Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food
por: Lau, Ke Qi, et al.
Publicado: (2021)

A Flashforward Look into Solutions for Fruit and Vegetable Production
por: Maupilé, Léa, et al.
Publicado: (2022)

Polyhydroxyalkanoate Production from Fruit and Vegetable Waste Processing
por: Costa, Paolo, et al.
Publicado: (2022)

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses
por: Purkiewicz, Aleksandra, et al.
Publicado: (2021)

Contamination, Detection and Control of Mycotoxins in Fruits and Vegetables
por: Nan, Mina, et al.
Publicado: (2022)

FoxO6 inhibits melanogenesis partly by elevating intracellular antioxidant capacity
por: Moon, Kyoung Mi, et al.
Publicado: (2020)

Trends in Fruit and Vegetable Consumption Among U.S. Men and Women, 1994–2005
por: Michels Blanck, Heidi, et al.
Publicado: (2008)

Keeping Fruit and Vegetables
Publicado: (1893)

Fruit and vegetables : harvesting, handling and storage /
por: Thompson, A. K. (A. Keith)
Publicado: (2014)

Cellulase recycling in high-solids enzymatic hydrolysis of pretreated empty fruit bunches
por: Kim, Jae Kyun, et al.
Publicado: (2019)

Trends and Dietary Assessment According to Fruit and Vegetable Intake in Korean Elderly People: Analysis Based on the Korea National Health and Nutrition Examination Survey 1998, 2008, and 2018
por: Kwon, Yong-Seok, et al.
Publicado: (2020)

Maclurin Exhibits Antioxidant and Anti-Tyrosinase Activities, Suppressing Melanogenesis
por: Moon, Kyoung Mi, et al.
Publicado: (2022)

Participating in a fruit and vegetable intervention trial improves longer term fruit and vegetable consumption and barriers to fruit and vegetable consumption: a follow-up of the ADIT study
por: Neville, Charlotte E, et al.
Publicado: (2015)

Effects of enzymatic browning reaction on the usability of tobacco leaves and identification of components of reaction products
por: Chen, Yanjie, et al.
Publicado: (2019)

New Approaches for Improving the Quality of Processed Fruits and Vegetables and Their By-Products
por: Miller, Fátima A., et al.
Publicado: (2023)

Dietary Bioactive Compounds and Health
por: Lee, Bonggi, et al.
Publicado: (2022)

Genome-Wide Analysis of the Polyphenol Oxidase Gene Family in Olea europaea Provides Insights into the Mechanism of Enzymatic Browning in Olive Fruit
por: Liu, Qingqing, et al.
Publicado: (2023)

Purchases of Fruit and Vegetables for at Home Consumption During COVID-19 in the UK: Trends and Determinants
por: Revoredo-Giha, Cesar, et al.
Publicado: (2022)

Five Fruit and Vegetable a Day Does Not Reflect the Upward Trend of Obesity in the U.S.
por: Yoshida, Yilin, et al.
Publicado: (2019)

Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012)
por: Kim, Eun-Kyung, et al.
Publicado: (2016)

Assessment of Enzymatic Browning and Evaluation of Antibrowning Methods on Dates
por: Al-Amrani, Mariam, et al.
Publicado: (2020)

Effect of 8-Week Nutrition Counseling to Increase Phytochemical Rich Fruit and Vegetable Consumption in Korean Breast Cancer Patients: A Randomized Controlled Trial
por: Cho, Sang Woon, et al.
Publicado: (2014)

5-a-day fruit and vegetable food product labels: reduced fruit and vegetable consumption following an exaggerated compared to a modest label
por: Appleton, K. M., et al.
Publicado: (2018)

Intake Trends of Red Meat, Alcohol, and Fruits and Vegetables as Cancer-Related Dietary Factors from 1998 to 2009
por: Park, Min Kyung, et al.
Publicado: (2016)

Fruit and vegetables and cancer risk
por: Key, T J
Publicado: (2011)

The Health Benefits of Fruits and Vegetables
por: del Río-Celestino, Mercedes, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_37if81980tdpt0ltgpc9g5fire