Results 31 to 40 of about 444,475 (330)

Identification of physiological and metabolic networks involved in postharvest browning of cigar tobacco leaves

Chemical and Biological Technologies in Agriculture, 2023
The surface color of cigar tobacco leaves (CTLs) is largely determined by the browning response and is one of the most important quality traits affecting consumer preferences.
Gaokun Zhao, Qing Zhang, Guanghui Kong, Heng Yao, Yuping Wu, Bo Cai, Tao Liu, Guanghai Zhang   +7 more
doaj   +1 more source

Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

Frontiers in Sustainable Food Systems, 2022
The browning on the cut surface is a big problem reducing the quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) is a natural compound in several aromatic plants.
Bin Wang, Bin Wang, Bin Wang, Yukun Wang, Yukun Wang, Yukun Wang, Yongyan Huang, Yuanyuan Jiang, Yuanyuan Jiang, Yuanyuan Jiang, Jinming He, Jinming He, Yanhui Xiao, Yanhui Xiao, Yanhui Xiao   +14 more
doaj   +1 more source

Reassessing Putin's project : reflections on IR theory and the West [PDF]

, 2008
Putin's aim was not to isolate Russia from international society but to challenge the West's claim to define its ...
Browning, Christopher S.
core   +1 more source

Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage

Shipin gongye ke-ji, 2022
In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5 ...
Dan ZHU, Feixiang YAN, Libin ZHU, Gongxin YAN, Guangcai NIU, Zhixue NING, Wenyi WEI   +6 more
doaj   +1 more source

Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction

Horticulturae, 2021
Banana blossoms are rich in fiber and nutrients and are a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim of this
Geerada Kaewjumpol, Surasak Srisamlee, Diane M. Beckles, Kietsuda Luengwilai   +3 more
doaj   +1 more source

Blackfeet innovation pathways to food sovereignty: sustainability through indigenous-led research partnerships

Frontiers in Sustainable Food Systems
The Blackfeet Nation in northwestern Montana, United States, is implementing its Agriculture Resource Management Plan (ARMP), an Indigenous-led, sustainable agriculture plan prioritizing economic development for Indigenous producers, intergenerational ...
Kimberly L. Paul, Kristin T. Ruppel, Kristin T. Ruppel, Micaela M. Young, Laura Caplins, Jill Falcon Ramaker, Christopher J. Carter, William B. Seeley, Christen Falcon, Andrew Berger   +9 more
doaj   +1 more source

Wine Closure Performance of Three Common Closure Types: Chemical and Sensory Impact on a Sauvignon Blanc Wine

Molecules, 2022
A Napa Valley Sauvignon blanc wine was bottled with 200 each of a natural cork, a screw cap, and a synthetic cork. As browning is an index for wine oxidation, we assessed the brown color of each bottle with a spectrophotometer over 30 months.
Annegret Cantu, Jillian Guernsey, Mauri Anderson, Shelley Blozis, Rebecca Bleibaum, Danielle Cyrot, Andrew L. Waterhouse   +6 more
doaj   +1 more source

Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit

Horticulturae, 2021
Pear (Pyrus spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because of the abundant phenolic compounds; however, little is known ...
Jing Fan, Wei Du, Qi-Liang Chen, Jing-Guo Zhang, Xiao-Ping Yang, Syed Bilal Hussain, Hong-Ju Hu   +6 more
doaj   +1 more source

UV-A light treatment for controlling enzymatic browning of fresh-cut fruits [PDF]

, 2016
Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for ...
Lante, Anna, Nicoletto, Marino, Tinello, Federica   +2 more
core   +1 more source

Diacetyl Inhibits the Browning of Fresh-Cut Stem Lettuce by Regulating the Metabolism of Phenylpropane and Antioxidant Ability

Foods, 2023
Enzymatic browning is the main quality issue of fresh-cut stem lettuce (Lactuca sativa L. var. angustana Irish). In this research, the effect of diacetyl on the browning and browning-related mechanisms of fresh-cut stem lettuce was explored.
Xiaotong Li, Song Zhang, Qingguo Wang, Tiantian Dong   +3 more
doaj   +1 more source