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IIR document

Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms.

• Author(s) : BERNAS E., JAWORSKA G.
• Publication date: 2015/09
• Languages : English
• Keywords : Mushroom, Enzymic browning, Vacuum, Frozen food, Onion
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 57
• Formats : PDF

IIR document

Mechanism of inhibiting fresh Hericium erinaceus browning at low temperature.

• Author(s) : WANG Z., CHEN S., QIU W., et al.
• Publication date: 2016/04/07
• Languages : English
• Keywords : Mushroom, Browning, Low temperature, Storage, Inhibition, Expérimentation
• Source: 4^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
• Formats : PDF

Advances in postharvest storage and preservation strategies for Pleurotus eryngii.

• Author(s) : GUO Y., CHEN X., GONG P., WANG R., QI Z., DENG Z., HAN A., LONG H., WANG J., YAO W., YANG W., LI N.
• Publication date: 2023/03
• Languages : English
• Source: Foods - vol. 12 - n. 5
• Formats : PDF

Prevention of chilling injury in pomegranates revisited: pre- and post-harvest factors, mode of actions, and technologies involved.

• Author(s) : MAGHOUMI M., AMODIO M. L., CISNEROS-ZEVALLOS L., COLELLI G.
• Publication date: 2023/04
• Languages : English
• Source: Foods - vol. 12 - n. 7
• Formats : PDF

Pomegranate husk scald browning during storage: a review on factors involved, their modes of action, and its association to postharvest treatments.

• Author(s) : MAGHOUMI M., AMODIO M. L., FATCHURRAHMAN D., CISNEROS-ZEVALLOS L., COLELLI G.
• Publication date: 2022/11
• Languages : English
• Keywords : Pomegranate, Browning, Storage life, Storage condition, Review, Postharvest treatment, Scald, Oxidation, Tropical fruit, Controlled atmosphere, Modified atmosphere
• Source: Foods - vol. 11 - n. 21
• Formats : PDF

IIR document

The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms.

• Author(s) : ISLAM N., ZHANG M., ADHIKARI B., et al.
• Publication date: 2014/06
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 42
• Formats : PDF

IIR document

PROTECTION DES PRODUITS DE 4E GAMME CONTRE LES BRUNISSEMENTS ENZYMATIQUES : CHAMPIGNONS DE PARIS EMINCES CONSERVES PAR REFRIGERATION.

PROTECTION OF CONVENIENT FRESH PRODUCTS AGAINST ENZYMIC BROWNING: COOLED MUSHROOM SLICES.

• Author(s) : ROUET-MAYER M. A., PHILIPPON J., DERENS E.
• Publication date: 1987/08/24
• Languages : French
• Keywords : Mushroom, Enzymic browning, Browning, Chilling, Organoleptic property
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

TRANCHES DE POMMES CONSERVEES A 277 K (4 DEG C). PREVENTION DES BRUNISSEMENTS ENZYMATIQUES PAR LES CHLORURES.

APPLE SLICES STORED AT 277 K (4 DEG C). PREVENTION OF ENZYMIC BROWNING BY CHLORIDES.

• Author(s) : PHILI PPON J., ROUET-MAYER M. A., DERENS E.
• Publication date: 1989/07/09
• Languages : French
• Keywords : Enzymic browning, Chilling, Apple, Ph, Fruit, Sodium chloride, Calcium chloride
• Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
• Formats : PDF

IIR document

REVERSIBILITY OF ENZYMIC BROWNING OF FROZEN FRUITS AND VEGETABLES. STUDY OF CRUSHED APPLES AND SOLUTIONS OF PURE O-DIPHENOLS.

• Author(s) : ROUET MAYER M. A., RALAMBOSA J., PHILIPPON J.
• Publication date: 1989/07/09
• Languages : English
• Keywords : Vitamin C, Enzymic browning, Puree, Solution, Apple, Vegetable, Fruit
• Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
• Formats : PDF

Aubergine : le brunissement enzymatique des légumes découpés. Approche biochimique. 1.

Enzymatic browning of cut vegetables: the case of eggplant. A biochemical approach. 1.

• Author(s) : CHERIOT S., BILLAUD C., NICOLAS J., et al.
• Publication date: 2005/04
• Languages : French
• Keywords : Enzymic browning, Eggplant
• Source: Infos Ctifl - n. 210

Changes in peel of three cultivars of pears polyphenol concentrations and polyphenoloxidase in relation to degree of browning during cold storage.

[In Chinese. / En chinois.]

• Author(s) : BI Y., OUYANG C., GUO Y., et al.
• Publication date: 2002
• Languages : Chinese
• Keywords : Enzymic browning, Comparison, Pear, Cold storage
• Source: Journal of Refrigeration - n. 4
• Formats : PDF

High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning.

• Author(s) : SULAIMAN A., SILVA F. V. M.
• Publication date: 2013/10
• Languages : English
• Keywords : Strawberry, Browning, Quality, Puree, High pressure, Enzyme, Freezing, Fruit
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 33 - n. 2

IIR document

Influence of hydrocooling on browning and quality of litchi cultivar Feizixiao during storage.

• Author(s) : LIANG Y. S., WONGMETHA O., WU P. S., et al.
• Publication date: 2013/05
• Languages : English
• Keywords : Oxidation, Browning, Metabolism, Lychee, Hydrocooling, Chilling, Quality, Enzyme, Chilled water
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 36 - n. 3
• Formats : PDF

Preservative treatments for fresh-cut fruits and vegetables.

• Author(s) : GARCÍA E., BARRETT D. M.
• Publication date: 2002
• Languages : English
• Keywords : Enzymic browning, Measurement, Treatment, Texture, Fresh produce, Weight loss, Vegetable, Fruit

IIR document

INFLUENCE OF VARIOUS TREATMENTS AND BLANCHING ON THE QUALITY OF FROZEN MUSHROOM.

• Author(s) : PRESTAMO G., FUSTER C.
• Publication date: 1982/05/26
• Languages : English
• Keywords : Mushroom, Browning, Blanching, Vacuum, Treatment, Organoleptic property, Polyethylene, Enzyme, Packaging, Freezing
• Formats : PDF