A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes - Qiao, Liping; Liu, Yuhan; Deng, Xiuli; Yu, Weiyang; Wang, Yanyu; Li, Xiaokui; Lu, Laifeng; Liu, Xia (Journal of food science, 2023)
Keywords: Ammonia; antioxidant activity; Browning; Catalase; catechol oxidase; color; Discoloration; food science; Heat treatment; Hydrogen peroxide; malondialdehyde; Natural products; Nitric oxide; Nitric-oxide synthase; Oxygen; Peroxidase; phenol; Phenols; Phenylalanine; phenylalanine ammonia-lyase; Polyphenol oxidase; Potatoes; Protocatechuic acid; Quercetin; Reactive oxygen species; superoxide anion; Superoxide anions; Superoxide dismutase; Flos Sophorae Immaturus; thermal treatment; fresh-cut products; NO-ROS network; browning regulation