Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

The potential mechanism behind the browning inhibition in fresh-cut water chestnuts (FWC) after eugenol (EUG) treatment was investigated by comparing the difference in browning behavior between surface and inner tissues. EUG treatment was found to inactivate browning-related enzymes and reduce pheno...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhu, Lijuan, Hu, Wanfeng, Murtaza, Ayesha, Iqbal, Aamir, Li, Jiaxing, Zhang, Jiao, Li, Junjie, Kong, Mengjie, Xu, Xiaoyun, Pan, Siyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043673/
https://www.ncbi.nlm.nih.gov/pubmed/35492256
http://dx.doi.org/10.1016/j.fochx.2022.100307

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043673/
https://www.ncbi.nlm.nih.gov/pubmed/35492256
http://dx.doi.org/10.1016/j.fochx.2022.100307

Ejemplares similares