Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and
horticultural crops, due to oxidation during postharvest processing and storage. This has a …

Enzymatic browning in fruits and vegetables occurs by exposure to the air after cutting and
slicing and in pulped states, mechanical damage during transportation, and thawing of …

In this paper I review the production of frozen vegetables and fruits from a chain perspective.
I argue that the final quality of the frozen product still can be improved via (a) optimization of …

Enzymatic browning limits the postharvest life of minimally processed foods, thus the study
selected the optimal inhibitors of polyphenol oxidase (PPO) and evaluated their effect on …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Anthocyanins are natural pigments responsible for red, purple, and blue colouration in
plants. Human consumption of anthocyanins is increasing because of the rising awareness …

Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated
for their ability to inhibit enzymatic browning in potato and apple. RBE showed more …

The ubiquitous type-3 copper enzyme polyphenol oxidase (PPO) has found itself the subject
of profound inhibitor research due to its role in fruit and vegetable browning and mammalian …

The effect of hot‐water blanching (HWB) on drying characteristics and product qualities of
dried apple slices with the novel integrated freeze‐drying (NIFD) process was investigated …

The color of Paprika, which is one of the most important quality measured, is drastically
affected by the drying process of red peppers. This study aimed to measure ability of three …