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Topic: Enzymatic browning

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	Inhibition of enzymatic browning of raw fruit and/or vegetable juice - Patent 6020018
		The present invention relates to the inhibition of enzymatic browning of raw fruit juice and/or raw vegetable juice by treating said juice with an effective anti-browning amount of at least one sulfated polysaccharide to inhibit browning.
		Further, it is an object of the invention to provide novel browning inhibiting compositions useful to inhibit enzymatic browning in raw fruit juice and/or raw vegetable juice without the use of sulfites.
		Browning was inhibited 95-100% by the combination of 0.05% of any of the carrageenans and 0.5% citric acid.
	www.freepatentsonline.com /6020018.html (3952 words)

	Non-enzymatic browning - Wikipedia, the free encyclopedia
		Non-enzymatic browning is a chemical process that produces a brown color in foods without the activity of enzymes.
		Enzymatic browning likewise produces melanins, but through the action of enzymes.
		The two main forms of non-enzymatic browning are caramelization and the Maillard reaction.
	en.wikipedia.org /wiki/Non-enzymatic_browning (96 words)

	Enzymatic Browning
		Enzymatic browning is one of the most devastating reactions for many exotic fruits and vegetables, in particular tropical and subtropical varieties.
		The control of browning in fruits and vegetables hinges upon an understanding of the mechanism(s) responsible for browning in fruits, vegetables and seafoods, the properties of polyphenol oxidase enzyme(s), their substrates and inhibitors, and the chemical, biological and physical factors which affect each of these parameters.
		Enzymatic browning does not occur in intact plant cells since phenolic compounds in cell vacuoles are separated from the polyphenol oxidase which is present in the cytoplasm.
	www.fao.org /ag/ags/agsi/ENZYMEFINAL/Enzymatic%20Browning.html (13944 words)

	Enzymatic browning - Encyclopedia, History, Geography and Biography
		Enzymatic browning is a chemical process involving polyphenol oxidase or other enzymes that create melanins, resulting in a brown color.
		Enzymatic browning of fruits and vegetables creates heavy economic losses for growers.
		Enzymatic browning is usually controlled with chemicals, or by destroying the responsible chemicals with heat.
	www.arikah.net /encyclopedia/Enzymatic_browning (194 words)

	Food-Info.net : Enzymatic browning
		Enzymatic browning is a chemical process which occurs in fruits and vegetables by the enzyme polyphenoloxidase, which results in brown pigments.
		Enzymatic browning is detrimental to quality, particularly in post-harvest storage of fresh fruits, juices and some shellfish.
		Enzymatic browning may be responsible for up to 50% of all losses during fruit and vegetables production.
	www.food-info.net /uk/colour/enzymaticbrowning.htm (1446 words)

	[No title] (Site not responding. Last check: 2007-10-09)
		In non-enzymatic browning, one or more amino-containing compounds, such as amino acids, and carbonyl-containing compounds, such as reducing sugars, that are present in the foodstuff, react to produce products, that impart an undesirable brown color to the food.
		The extent of browning of the juice in each container was compared by spectrophotometric measurement at 420 nm of juice samples, three ml, taken from each container at various time intervals up to three hours.
		A method for inhibiting browning of a foodstuff comprising providing a foodstuff contained in a container, said container further comprising a non-enzymatic browning inhibitor compound affixed to an interior surface within the container, and contacting said foodstuff with said inhibitor compound under conditions sufficient to inhibit non- enzymatic browning of said foodstuff.
	www.wipo.int /cgi-pct/guest/getbykey5?KEY=03/93133.031113&ELEMENT_SET=DECL (4518 words)

	Reducing the Browning of Apples (Site not responding. Last check: 2007-10-09)
		Enzymatic browning requires four different components: oxygen, an enzyme, copper, and a substrate.
		To prevent browning at least one of these components must be removed.
		Ascorbic acid is used commercially to prevent enzymatic browning.
	www.uark.edu /depts/foodsci/mystery/extra/11_browningapples.html (253 words)

	physics - Enzymatic browning
		Enzymatic browning is a chemical process involving polyphenol oxidase or other enzymes that create melanins, resulting in a brown color.
		Enzymatic browning is an important color reaction in fruit, vegetables, and seafood.
		Enzymatic browning is usually controlled with chemicals, or by destroying the responsible chemicals with heat.
	www.physicsdaily.com /physics/Enzymatic_browning (153 words)

	Data sets for multi-way data analysis
		A major contributor to undesirable browning effects in fruit and vegetables is the enzymatic browning caused by PPO, polyphenol oxidase (Martinez and Whitaker 1995).
		Enzymatic browning can henceforth be expressed by the dioxygen consumption of PPO, as this is directly related to the activity of PPO.
		To avoid enzymatic browning of fruits and vegetables it is important to store them under conditions that suppress the enzymatic activity.
	www.models.kvl.dk /research/data/Enzymatic/index.asp (243 words)

	INVESTIGATIONS INTO THE ENZYMATIC BROWNING OF APRICOT CULTIVARS
		Therefore the rate of enzymatic browning was determined during 5 years in the samples of 10 apricot cultivars by an instrumental method developed by us.
		The changes in browning tendency during cold storage were also studied and the parameters of heat treatment necessary to eliminate enzymatic browning were established.
		According to the rates of enzymatic browning the cultivars investigated could be subdivided essentially into 2 groups: the samples of Magyar kajszi, Mammoth of Szeged and Borsi rózsa showed higher, those of Rakovszky, Mandula and Early Ryl showed lower browning rates.
	www.actahort.org /books/192/192_73.htm (228 words)

	[No title] (Site not responding. Last check: 2007-10-09)
		browning is the negative odor and flavor that is imparted by the additive.
		The primary action considered responsible for non-enzymatic browning of fruit juice is generally thought to be the Maillard reaction, which is responsible for the development of a purposeful brown color, similar to that which occurs when bread is baked to form a golden brown crust.
		Although browning reactions are almost always directly involved in the development of process flavors in foods, the interactions between degradation product of browning reaction and other food constitutes are also important and extensive to the development of other off- flavors.
	www.wipo.int /cgi-pct/guest/getbykey5?KEY=01/87092.011122&ELEMENT_SET=DECL (7418 words)

	Cy Lee \| Enzymatic Browning
		Enzymatic browning in relation to phenolic compounds and polypheoloxidase activity among various peach cultivars.
		Effect of carotene on enzymatic browning of chlorogenic acid and tyrosine.
		In "Enzymatic Browning and Its Prevention" Edited by C. Lee and J. Whitaker.
	www.nysaes.cornell.edu /fst/faculty/lee/browning.html (884 words)

	UNL Beef Cattle Reports
		The non-enzymatic browning (NEB) of soybean meal with xylose-containing sulfite liquor has been shown to increase the UIP value from 30 to 75 percent (as percent of CP).
		Non-enzymatic browning of meat and bone meal with xylose-containing sulfite liquor has also been shown to increase the UIP from 51.9 to 66.0 percent (Nebraska Beef Report 1996 pp.
		Further study may be needed to determine the cause of the change in gains and protein efficiency with NEB-MBM, in particular the effect of non-enzymatic browning of pork MBM on lower tract digestibility.
	ianrpubs.unl.edu /beef/report/mp71-08.htm (1326 words)

	RECHERCHES SUR L'INHIBITION DU BRUNISSEMENT ENZYMATIQUE : UTILISATION DE PREPARATIONS ENZYMATIQUES, SUBSTITUTS AUX ...
		Antisens Expression of Polyphenol Oxidase Genes Inhibits Enzymatic Browning in Potato Tubers.
		The enzymatic oxidation of (+)-catechin in the presence of sodium benzenesulphinate.
		Inhibition of enzymatic browning in fruits and vegetables.
	www.inra.fr /theses/these-integrale/Theses/derigal/html/these_back.html (4642 words)

	[No title]
		Identify characteristics of enzymatic browning in various fruits and fleshy vegetables.
		Browning occurs when cell walls break down and phenolases (enzymes present outside the cell wall) and colorless phenols (inside the cell) mix, causing a brown color to occur.
		This is a chemical reaction that is referred to as enzymatic oxidative browning.
	www.uark.edu /depts/aeedhp/agriscience/foodpreservatives.doc (1164 words)

	Gerald M. Sapers
		Microbiological safety of fresh and minimally processed fruits and vegetables; preservation and quality retention of minimally processed fruits and vegetables; inhibition of enzymatic browning; color and pigmentation of fruits; volatile components of fruits and vegetables; utilization of natural pigments; home canning safety.
		Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits.
		In "Enzymatic Browning and Its Prevention", C. Lee and J. Whitaker, Eds.
	www.arserrc.gov /www/staff/sapersg.htm (632 words)

	Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		The enzyme responsible for enzymatic browning, officially ortho-diphenol: oxygen oxidoreductase, is also known as catecholase, tyrosinase, phenolase, and polyphenol oxidase.
		The browning of fruits and vegetables is undesirable and so each is handled carefully to avoid tissue injury.
		But in some instances, such as with cocoa and tea, browning is important to flavor and color development and so the tissues of these plants are purposely damaged.
	food.oregonstate.edu /flavor/phenol1.html (241 words)

	Encyclopedia: Enzymatic browning
		Neuraminidase ribbon diagram An enzyme (in Greek en = in and zyme = blend) is a protein, or protein complex, that catalyzes a chemical reaction and also controls the 3D orientation of the catalyzed substrates.
		Enzymatic browning is detrimental to: Tea leaves in a teacup.
		In its strictest sense, fermentation (formerly called zymosis) is the anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation.
	www.nationmaster.com /encyclopedia/Enzymatic-browning (453 words)

	Organic Eprints - 769: Enzymatic browning of potatoes is greatly reduced with organic fertilization compared to mineral ...
		Raupp, Dr Joachim (2002) Enzymatic browning of potatoes is greatly reduced with organic fertilization compared to mineral fertilization.
		Enzymatic browning of tubers owing to mechanical injury is assessed to indicate bad quality, mainly for visual reasons.
		The effect of farmyard manure and mineral fertilization at three levels (50, 100, 150 kg total N per hectare) on darkening of potato extract was investigated in three years in a field trial.
	orgprints.org /769 (327 words)

	Phenolics, Food Resource [http://food.oregonstate.edu//], Oregon State University, Corvallis, OR
		Sodium bisulfite, and other sulfites, work to block the enzymatic browning reactions by combining with highly reactive o-quinones to produce less reactive diphenols.
		It also works as a chelating agent to complex with copper in PPO and inhibit browning by preventing participation in browning reactions.
		Chloride ions retard the browning reaction in such fruits as apples but is only temporary.
	food.oregonstate.edu /color/phenolic/phenol3.html (374 words)

	INHIBITION OF ENZYMATIC BROWNING IN PRECUT LOTUS (NELUMBO NUCIFERA G.) ROOTS BY BROWNING INHIBITORS AND VACUUM-PACKAGING
		Treatments to control enzymatic browning of minimally processed lotus roots were investigated.
		Enzymatic browning of external and cut surface of precut lotus roots (PLRs) were delayed by dipping them in 3% solution of ascorbic acid, erythorbic acid, and citric acid and 0.5% acetic acid solution.
		Browning of fresh PLRs was more effectively controlled by vacuum-packaging than using browning inhibitors.
	www.actahort.org /books/483/483_40.htm (192 words)

	Inhibition of enzymatic browning and protection of sulfhydryl enzymes by thiol compounds. (Site not responding. Last check: 2007-10-09)
		Inhibition of enzymatic browning and protection of sulfhydryl enzymes by thiol compounds.
		Inhibition of enzymatic browning and protection of sulfhydryl enzymes by thiol compounds.The rate of formation of 2',5'-HETEC from 5'-HETEC was faster than that from 2'-HETEC.
		These data indicate that 2ME acts both as an inhibitor of the polymerization of O-quinone, presumably by binding to it and as a reductant involved in the conversion of O-quinone to O-dihydroxyphenol, Inhibition of enzymatic browning by other thiol compounds such as cysteine and dithiothreitol was also investigated.
	www.pdg.cnb.uam.es /UniPub/iHOP/gp/8550153.html (142 words)

	Control of Enzymatic Browning in Potato (Solanum tuberosum L.) by Sense and Antisense RNA from Tomato Polyphenol Oxidase
		PPO activity and the level of enzymatic browning were measured in the tubers harvested from the field.
		Expression of tomato PPO RNA in sense orientation led to the greatest decrease in PPO activity and enzymatic browning, possibly due to cosuppression.
		These results suggest that expression of closely related heterologous genes can be used to prevent enzymatic browning in a wide variety of food crops without the application of various food additives.
	pubs.acs.org /cgi-bin/abstract.cgi/jafcau/2001/49/i02/abs/jf001217f.html (316 words)

	76C-1 Comparative effect of electro reduction and electro oxidation on non-enzymatic browning of orange juice (Site not responding. Last check: 2007-10-09)
		Non-enzymatic browning (NEB) of orange juice leads to undesirable off-flavors and off-colors that cause the juice to be rejected by the consumer.
		However, because of a number of reports- that some individuals, especially asthmatics may be sensitive to the mentioned compounds- the alternative methods for anticipation of browning are needed.
		Browning kinetics and ascorbic acid retention data demonstrated the effect of both treatments on the shelf life of orange juice.
	ift.confex.com /ift/2003/techprogram/paper_19270.htm (283 words)

	Expert in: Maillard Reaction; Flavor Analysis (Site not responding. Last check: 2007-10-09)
		This reaction, known as Maillard or browning reaction, has profound effects on the color, flavor, and texture of processed foods.
		Control of this reaction during thermal treatment can lead to a greater commercial exploitation of its effects, such as in situ generation of reaction flavors and enhancement of the quality of flavor and color of processed food.
		A recurring problem facing the food and flavor industries is the lack of browning that occurs during microwave cooking.
	www.intota.com /viewbio.asp?bioID=604125&perID=721326 (532 words)

	enzymatic - OneLook Dictionary Search
		We found 13 dictionaries with English definitions that include the word enzymatic:
		Tip: Click on the first link on a line below to go directly to a page where "enzymatic" is defined.
		Phrases that include enzymatic: enzymatic synthesis, enzymatic d, enzymatic fat n, non enzymatic browning
	www.onelook.com /?w=enzymatic&ls=a (135 words)

	Note. Hydrolysis of Onion and Kinetics of Non-Enzymatic Browning of its Hydrolysate -- Kim et al. 10 (1): 41 -- Food ...
		Hydrolysis of Onion and Kinetics of Non-Enzymatic Browning of its Hydrolysate -- Kim et al.
		Enzymatic hydrolysis of onion was performed by three different
		Rapusas R.S. and Driscoll R.H. Kinetics of nonenzymatic browning in onion slices during isothermal heating.
	fst.sagepub.com /cgi/content/refs/10/1/41 (613 words)

	Fruit and Gelatin Cookery
		As fruits are prepared in this way, their cell structure is broken and this results in enzymatic browning in fruits such as apples, bananas, peaches, cherries, and pears.
		Aside from its use in the production of apple butter, enzymatic browning is an undesirable reaction since it produces an unappetizing discoloration.
		These acids also prevent enzymatic browning by preventing oxygen from coming in contact with the fruit.
	www.msu.edu /~lentnerd/NewFiles/fruit.html (1953 words)

	Patent applications filed by the University of Minnesota (Site not responding. Last check: 2007-10-09)
		The present applications describe methods for inhibiting enzymatic browning of plant tissue, cells or parts of a plant in response to wounding.
		The disclosure describes agents that inhibit the activity or production of enzymes associated with browning such as polyphenol oxidase (PPO) and peroxidase (POD), chelators of metals required for enzymatic activity, and sulphydryl-containing agents that also inhibit PPO activity.
		methods where agents that inhibit browning are either put into contact with the explant to be transformed or present in the plant medium.
	www.cambia.org /Whitepapers/Transgenic/AMT/Improved_transformation/Minnesota.htm (182 words)

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