Results 41 to 50 of about 322,524 (280)
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 +3 more
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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 +6 more
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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.
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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 +6 more
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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
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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
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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.
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Pediatric Blood &Cancer, EarlyView.ABSTRACT Introduction Adolescent siblings of children with cancer are at elevated risk for psychosocial problems. Unfortunately, various barriers such as limited family time and resources, conflicting schedules, and psychosocial staffing constraints at cancer centers hinder sibling access to support.
Christina M. Amaro +10 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
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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 +3 more
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