Results 11 to 20 of about 2,911,681 (256)

Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression [PDF]

Scientific Reports, 2021
Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used to explore the ...
Xiaohui Liu, Aidong Zhang, Jing Shang, Zongwen Zhu, Ye Li, Xuexia Wu, Dingshi Zha   +6 more
doaj   +2 more sources

Study on the Browning Mechanism of Multivitamin Iron Oral Solution Based on Sucrose-Lysine Maillard Reaction [PDF]

Molecules
Severe browning often occurs in Multivitamin Iron Oral Solution during storage, which directly leads to the decline of product quality. To clarify the main mechanism of browning in this preparation, the contents of 5-hydroxymethylfurfural (5-HMF) and ...
Caifeng Su, Jianping Zhu, Zhuangwei Liu, Juying Tan, Jie Jiang, Zhuang Zhao   +5 more
doaj   +2 more sources

Tissue-Specific Browning in Postharvest Litchi Fruit: Comparative Analysis of the Pericarp, Aril, and Seeds [PDF]

Foods
Although pericarp browning is a major postharvest challenge in litchi fruit, the browning behavior of the aril and seeds remains poorly understood. This study aimed to investigate tissue-specific browning and the underlying mechanisms.
Sijie Li, Ruihao Zhong, Jinghui Yang, Liyu Fu, Xuequn Pang, Zhaoqi Zhang, Fang Fang   +6 more
doaj   +2 more sources

Research Progress on the Mechanism and Regulation of Enzymatic Browning in Peach Fruit [PDF]

Shipin Kexue
Peaches are an ancient fruit in China, with great nutritional and commercial value. Peach fruit is a typical respiratory climacteric fruit, which is prone to browning within a short period of time after harvesting, and rapid browning and high browning ...
CHEN Weining, LI Xuan, WANG Wenyue, BI Jinfeng
doaj   +1 more source

Untargeted Metabolomics Using UHPLC-HRMS Reveals Metabolic Changes of Fresh-Cut Potato during Browning Process

Molecules, 2023
Surface browning plays a major role in the quality loss of fresh-cut potatoes. Untargeted metabolomics were used to understand the metabolic changes of fresh-cut potato during the browning process.
Baohong Li, Yingjie Fu, Hui Xi, Shan Liu, Wuduo Zhao, Peng Li, Wu Fan, Dingzhong Wang, Shihao Sun   +8 more
doaj   +1 more source

Browning mechanism and process optimization during MaizeMaize KX7349 Drying

Julius-Kühn-Archiv, 2018
Browning of KX7349 maize during drying occurred mainly in the pericarp layer. Browning was caused by oxidation of water soluble matter in the pericarp layer. Moisture content had no significant influence on browning rate.
Zhang, Chongxia, Yan, Xiaoping, Wu, Fang, He, Yang   +3 more
doaj   +1 more source

Lytic cocktail: An effective method to alleviate severe burn induced hyper-metabolism through regulating white adipose tissue browning

Heliyon, 2022
Background: Browning of white adipose tissue is associated with elevated resting metabolic rates and is considered to be one of the indispensable causes of hypermetabolism in burn patients.
Meng Zhang, Peilang Yang, Tianyi Yu, Martin C. Harmsen, Min Gao, Dan Liu, Yan Shi, Yan Liu, Xiong Zhang   +8 more
doaj   +1 more source

Effect of garlic paste addition on volatile flavor substances in crayfish tails

Shipin yu jixie
ObjectiveTo investigate the effect of garlic paste addition on volatile flavor substances and color attributes of crayfish tails, and provide a theoretical basis for flavor standardization in industrial production.MethodsThis paper adopts gas ...
TU Jianqiu, FU Wenjun, YANG Xiaocong, JING Lixiang, ZHU Jing, LI Jianfang   +5 more
doaj   +1 more source

Genome-Wide Analysis of the Polyphenol Oxidase Gene Family in Olea europaea Provides Insights into the Mechanism of Enzymatic Browning in Olive Fruit

Antioxidants, 2023
Browning of olive (Olea europaea L.) fruit reduces the sensory and nutritional qualities of olive oil, thereby increasing production costs. Polyphenol oxidases (PPOs) are the key enzymes that catalyze phenolic substance oxidation and mediate enzymatic ...
Qingqing Liu, Chenhe Wang, Qizhen Cui, Yutong Fan, Jianguo Zhang, Guodong Rao   +5 more
doaj   +1 more source

Widely targeted metabolomics reveals the physiological and metabolic mechanisms of browning in tobacco leaves induced by starvation stress

Frontiers in Plant Science
Browning widely occurs during the processing of crops and their products, reducing both quality and economic value. However, the mechanisms underlying postharvest leaf browning under starvation-dominated conditions remain unclear. Here, compared with the
Zeyu Zhao, Zeyu Zhao, Xueyan Jing, Guanhui Li, Guanhui Li, Qi Xu, Benbo Xu, Kesu Wei, Liping Chen, Bin Wei, Jiati Tang, Yuhang Zhao, Lingli Xie, Jianbing Qin, Shengjiang Wu, Shengjiang Wu   +15 more
doaj   +1 more source