Keywords: 2,4,2′,4′-Tetrahydroxychalcone (PubChem CID 10107266)Chalcone derivatives; One-pot green synthesis; Tyrosinase inhibitors; Antibrowning; Fresh-cut lotus root slices
مقالات ISI (ترجمه نشده)
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Keywords: Lipid oxidation; Maillard reaction; Maillard reaction products; Antioxidant mechanism; Antibrowning; Free radicals; Reducing capacity; Metal chelation; AAPH; 2,2â²-azobis(2-amidinopropane) dihydrochloride; XTT; 2,3-bis(2-methoxy-4-nitro-5-sulfophenyl)-2H
Formulation of a 7,2â²,4â²-trihydroxyflavanone oil-in-water microemulsion using aqua coconut oil: Characterization, stability, and antibrowning effects on fresh apple juice
Keywords: 7,2â²,4â²-Trihydroxyflavanone; Aqua coconut oil; O/W microemulsion; Characterization; Antibrowning;
Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice
Keywords: Steppogenin; Antioxidant agents; O/W microemulsion; Characterization; Antibrowning; Fresh apple juice;
Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices
Keywords: Oxyresveratrol; O/W microemulsion; Preparation; Characterization; Anti-isomerization; Antibrowning;
Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice
Keywords: Artocarpanone; Microemulsions; Preparation; Characterization; Antibrowning;
Genistein as antioxidant and antibrowning agents in in vivo and in vitro: A review
Keywords: Genistein; Antioxidant; Antibrowning; Anticancer; Maillard reaction
Lowering the Maillard reaction products (MRPs) in heated whey protein products and their cytotoxicity in human cell models by whey protein hydrolysate
Keywords: Antibrowning; Antioxidant; Hydrolysate; Protein; Whey
Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples
Keywords: Alginate; Gellan; Edible coatings; Antibrowning; Fresh-cut apples; WVR