Results 41 to 50 of about 444,475 (330)
Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables [PDF]
Shipin KexueFresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables.
WANG Bin, LIN Wei, YUAN Xiao
doaj +1 more source
Horticulturae, 2023 Browning and contamination are regarded as the main constraints in the plant tissue culture of Musa spp. that can hinder the success of plant propagation in vitro.
Nandang Permadi +4 more
doaj +1 more source
Inhibition of browning in foodstuffs [PDF]
, 1969 Addition of water-soluble sulfur-containing compounds, thio compounds or potential thio compounds, to a mixture of carbohydrates, and either proteins, peptides, or amino acids can retard or completely eliminate the browning process. Determining factor is
Rosenthal, N. A.
core +1 more source
Moving in the Dark: Enlightening the Spatial Population Ecology of European Cave Salamanders
Population Ecology, EarlyView.We assessed individual interactions, movement ecology and activity patterns of a subterranean population of Speleomantes strinatii, applying spatial capture–recapture modeling to a photographic dataset of 104 individuals. ABSTRACT Space use and movement are fundamental aspects of organisms' ecology, mirroring individual fitness, behavior, and life ...
Giacomo Rosa +2 more
wiley +1 more source
Cell Reports, 2015 The functional conversion of white adipose tissue (WAT) into a tissue with brown adipose tissue (BAT)-like activity, often referred to as “browning,” represents an intriguing strategy for combating obesity and metabolic disease.
Jean Z. Lin +10 more
doaj +1 more source
Identification of candidate genes and molecular markers for heat-induced brown discoloration of seed coats in cowpea [Vigna unguiculata (L.) Walp]. [PDF]
, 2014 BackgroundHeat-induced browning (Hbs) of seed coats is caused by high temperatures which discolors the seed coats of many legumes, affecting the visual appearance and quality of seeds.
Close, Timothy J +5 more
core +2 more sources
Infection Models for Pine Wilt Disease on the Basis of Vector Behaviors
Population Ecology, EarlyView.Infection models for pine wilt disease without vector density were built to estimate the transmission coefficient of the pathogenic nematode. The models successfully simulated the annual change in the density of infected trees for four pine stands. ABSTRACT Pine wilt disease is caused by the pinewood nematode (Bursaphelenchus xylophilus Steiner et ...
Katsumi Togashi
wiley +1 more source
Population Ecology, EarlyView.Bear management changes management actions according to the horizontal axis of the population size and the vertical axis of the number of nuisance bears. Aiming for the target population size of Ntar, Actions I and II protect the bears, and Action IV reduces the population.
Hiroyuki Matsuda +5 more
wiley +1 more source
Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system
Czech Journal of Food Sciences, 2016 The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development.
Ai-Nong YU, Le-Pan TANG
doaj +1 more source
Foods, 2022 There has been considerable interest in using natural polyphenol oxidase (PPO) inhibitors to control browning in fruit and vegetable products. p-Coumaric acid (pCA), a common secondary metabolite of plants, has been studied as an inhibitor of PPOs ...
Shu Jiang, Michael H. Penner
doaj +1 more source