Results 21 to 30 of about 22,800 (254)

Natural Extracts That Stimulate Adipocyte Browning and Their Underlying Mechanisms [PDF]

Antioxidants, 2021
Despite progress in understanding the developmental lineage and transcriptional factors regulating brown and beige adipocytes, the role of environmental modifiers, such as food components and natural extracts, remains to be elucidated. Furthermore, the undesirable pleiotropic effects produced by synthetic drugs targeting adipose tissue browning and ...
Min-Kyeong Lee, Bonggi Lee, Choon Young Kim   +2 more
openaire   +3 more sources

Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables [PDF]

Shipin Kexue
Fresh-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

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

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

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

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

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

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

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

Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning

Current Research in Food Science, 2023
Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses ...
Andrew Tilley, Mark P. McHenry, Julia Anwar McHenry, Vicky Solah, Kirsty Bayliss   +4 more
doaj   +1 more source