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BROWNING MECHANISM IN BACKHOUSIA MYRTIFOLIA [PDF]

, 2011
Backhousia myrtiflolia is an Australian native that has recently been cultivated for cut flowers. Browning in the leaves and flowers (sepals) of this plant has become a hurdle for the export marketability of its cut foliage. Understanding the mechanism and triggers for this discolouration is important for the further development of methods that could ...
Sarana Sommano
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Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite

Food Chemistry, 2008
Sodium chlorite (SC) is a well known anti-microbial agent and its strong inhibitory effect on enzymatic browning of fresh-cut produce has recently been identified. We investigated the effect of SC on polyphenol oxidase (PPO) and its substrate, chlorogenic acid (CA), as it relates to the mechanisms of browning inhibition by SC. Results indicate that the
Qiang He, Yaguang Luo, Pei Chen
exaly   +3 more sources

Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice

LWT - Food Science and Technology, 2021
The main purpose of this work was to clarify the underlying mechanism of Lactobacillus acidophilus CH-2 on the improvement of enzymatic browning of pear juice. L.
Xiyu Li, Jesus Simal-Gandara, Xianghong Wang   +2 more
exaly   +2 more sources

Exercise-Mediated Browning of White Adipose Tissue: Its Significance, Mechanism and Effectiveness

International Journal of Molecular Sciences, 2021
As a metabolic organ, adipose tissue plays an important role in regulating metabolism. In adults, most adipose tissue is white adipose tissue (WAT), and excessive expansion of WAT will lead to obesity.
Wang-Jing Mu, Jie-Ying Zhu, Liang Guo
exaly   +2 more sources

Browning reactions in olives: Mechanism and polyphenols involved

Food Chemistry, 2009
The mechanism of the browning reaction in olives has been disclosed by following the polyphenol changes in healthy and bruised fruits and using “in vitro” models.
Kharla A Segovia-Bravo, Pedro Garcia-Garcia, Antonio Garrido-Fernández   +2 more
exaly   +2 more sources

The Mechanics of Brown Coal

Géotechnique, 1965
Synopsis Brown coal, which occupies the lower region of the Coal Series, has a structure consisting of aggregate units of organic molecules, cross-linked to form a porous skeleton. In principle, this structure is similar to that of engineering clays and the strength and deformation properties of the two materials should be similar.
D. H. Trollope, K. J. Rosengren, E. T. Brown   +2 more
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Mechanisms of oxidative browning of wine

Food Chemistry, 2008
Oxidative browning is a long-standing problem in winemaking and sulphur dioxide is the generally used antioxidant to control wine browning. However, concerns over its ability to induce severe allergic reactions have created a great need for its reduction or replacement in recent years.
Hua Li, Anque Guo, Hua Wang
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A New Mechanism for Brown's Syndrome

Journal of Pediatric Ophthalmology & Strabismus, 2009
This case report describes a child who developed an acquired bilateral sequential Brown's syndrome, confirmed each time intraoperatively, that is likely the result of a new mechanism not previously described in the literature. Arguments are provided to support the premise of a new mechanism and a new measure of relative trochlear position ...
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Hydrothermal-mechanical Upgrading of Brown Coal

Coal Preparation, 1999
In an effort to upgrade brown coal and produce a transportable fuel, a new upgrading process of brown coal, hydrothermal-mechanical dewatering (HMD), has been developed. The fundamentals of hydrothermal-mechanical dewatering of raw brown coal slurry have been studied over a wide range of process-related parameters.
J. GUO, C. TIU, S. HODGES, P.H.T. UHLHERR   +3 more
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