Results 91 to 100 of about 1,427,148 (344)

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]

, 2015
The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia, Rossi, Analia Mabel, Samman, Norma Cristina   +2 more
core   +1 more source

An optimized protocol to detect high‐throughput DNA methylation from custom targeted sequences on 96 samples simultaneously

FEBS Open Bio, EarlyView.
Workflow of a high‐throughput technology for epigenotyping of differentially methylated CpGs in specific regions of the genome. The protocol works with small amounts of DNA extracted from blood or semen. The protocol consists of both enzymatic conversion of unmethylated cytosines and capture by hybridization with a custom panel.
Nathalie Iannuccelli, Sophie Valière, Julien Sarry, Cécile Donnadieu, Julie Demars   +4 more
wiley   +1 more source

Tryptophan metabolite atlas uncovers organ, age, and sex‐specific variations

FEBS Open Bio, EarlyView.
Tryptophan metabolites were analyzed across twelve organs, the central nervous system, and serum in male and female mice at three life stages. We found tissue‐, sex‐, and age‐specific differences, including increased indole‐3‐pyruvate and kynurenine in aging males.
Lizbeth Perez‐Castro, Afshan F. Nawas, Jessica A. Kilgore, Pedro A. S. Nogueira, M.Carmen Lafita‐Navarro, Paul H. Acosta, Roy Garcia, Noelle S. Williams, Maralice Conacci‐Sorrell   +8 more
wiley   +1 more source

Diacetyl Inhibits the Browning of Fresh-Cut Stem Lettuce by Regulating the Metabolism of Phenylpropane and Antioxidant Ability

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, Song Zhang, Qingguo Wang, Tiantian Dong   +3 more
doaj   +1 more source

Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes [PDF]

, 2018
The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J·cm-2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes was evaluated through 20 days of storage at 5 ºC ...
Martín Belloso, Olga, Soliva-Fortuny, Robert, Valdivia Nájar, Carlos Guillermo   +2 more
core   +2 more sources

Enzymatic browning of foods

Food technology and biotechnology, 1998
The mechanism of enzymatic browning of foods which in most cases affects adversely the quality of foods is briefly described. Enzymatic browning is in most cases connected with the action of polyphenol oxidase (PPO), which in the presence of oxygen hydroxylates colorless monophenols to o-diphenols which are subsequently oxidized to colored o-quinones ...
Piližota, Vlasta, Šubarić, Drago
openaire   +1 more source

Overview of molecular signatures of senescence and associated resources: pros and cons

FEBS Open Bio, EarlyView.
Cells can enter a stress response state termed cellular senescence that is involved in various diseases and aging. Detecting these cells is challenging due to the lack of universal biomarkers. This review presents the current state of senescence identification, from biomarkers to molecular signatures, compares tools and approaches, and highlights ...
Orestis A. Ntintas, Sylvia Vagena, Pavlos Pantelis, Giorgos Theocharous, Russel Petty, Konstantinos Evangelou, Vassilis G. Gorgoulis   +6 more
wiley   +1 more source

Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation

International Journal of Food Science, 2017
The consumers interest in gelatin authentication is high due to allergic reactions and adoption of Halal and Kosher eating cultures. This research investigated browning development due to enzymatic hydrolysis and presence of Cu2+ during Maillard reaction
Anis Hamizah, Ademola Monsur Hammed, Tawakalit Tope Asiyanbi-H, Mohamed Elwathig Saeed Mirghani, Irwandi Jaswir, Nurrulhidayah binti Ahamad Fadzillah   +5 more
doaj   +1 more source

Use In Vivo of Natural Anti-Browning Agents Against Polyphenol Oxidase Activity in Minimally Processed Eggplant

Chemical Engineering Transactions, 2012
Plant polyhenol oxidase (PPO, EC 1.14.18.1) is responsible along with other oxidases for the enzymatic browning reaction occurring during handling, storage and processing of vegetables.
R.N. Barbagallo, M. Chisari, C. Patane
doaj   +1 more source

Research progress on the metabolic transformation of Shenling Baizhu San under the influence of the gut microbiota

Advanced Chinese Medicine, EarlyView.
Abstract The gut microbiota plays a pivotal role in maintaining host metabolic homeostasis and overall physiological functions. Shenling Baizhu San (SLBZS), a time‐honored classical prescription for tonifying Qi, strengthening the spleen, removing dampness, and arresting diarrhea, has shown broad clinical efficacy in digestive disorders.
Jinlan Di, Xiaochun Zhang
wiley   +1 more source