Results 91 to 100 of about 36,920 (296)
Pulsed light inactivation of mushroom polyphenol oxidase: a fluorometric and spectrophotometric study [PDF]
Polyphenol oxidase (PPO) is one of the most important food enzymes, it is responsible for the browning of many foods. Pulsed light (PL) is a non-thermal method of food preservation that is able to inactivate PPO.
Gómez López, Vicente Manuel +2 more
core +2 more sources
An Engineered Living Material With Pro‐Angiogenic Activity Inducible by Near‐Infrared Light
NIR‐responsive engineered living materials (ELMs) for controlled angiogenesis: Near‐infrared (800 nm) light activates engineered probiotic bacteria within alginate‐based living materials to secrete a blood vessel‐regenerating protein. The released protein promotes pro‐angiogenic effects in endothelial networks and chick chorioallantoic membranes.
Anwesha Chatterjee +4 more
wiley +1 more source
Impact of deep-fat-frying on some plantain micronutrients [PDF]
Plantains and bananas are one of the major staple foods of sub-Saharan Africa and Latin-America. These fruit are source of dietary minerals and vitamins.
Avallone, Sylvie +3 more
core
Shaping of Biohybrid Functional Living Materials
This work demonstrates a strategy for shaping living mycelium into functional materials by directing its natural growth. Nanoparticles armor hyphae, micron‐scale particles entangle within the network, and printed hydrogel architectures steer expansion, creating defined geometries.
Sarah Schyck +3 more
wiley +1 more source
This paper introduces a single‐channel H‐junction microfluidic assay that profiles fibrin's evolving function in repair and thrombosis by measuring, in one ∼3 µL gel, permeability, fibrinolysis kinetics, fibroblast invasion, and clot extension in real time.
Halston Deal +9 more
wiley +1 more source
Enzymatic browning of grape must still represent one of the major problems in oenology today (Li et al., 2008), and is especially serious when the grapes are affected by grey rot (Ky et al., 2012).
Marco Bustamante +9 more
doaj +1 more source
Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid
The present research investigates the long term inhibition of enzymatic browning by inactivating the polyphenol oxidase (PPO) of apricot, using combinations of plant proteases and ascorbic acid (AA).
Ala eddine Derardja +4 more
doaj +1 more source
Gold bipyramids can act as efficient plasmonic nanoheaters, but they often reshape during laser heating. This study shows that oxygen nanobubbles drive oxidative etching and that surface ligands control stability. CTAB‐ and citrate‐coated particles blunt and lose optical performance, whereas polystyrene sulfonate preserves shape and heating by ...
Irene López‐Sicilia +7 more
wiley +1 more source
Sulforaphane induces adipocyte browning and promotes glucose and lipid utilization [PDF]
Scope: Obesity is closely related to the imbalance of white adipose tissue storing excess calories, and brown adipose tissue dissipating energy to produce heat in mammals.
Bao, Yong P. +10 more
core +1 more source
Coagulative granular hydrogels are composed of packed thrombin‐functionalized microgels that catalyze the conversion of fibrinogen into a secondary fibrin network, filling the interstitial voids. This bio‐inspired approach stabilizes the biomaterial to match the robustness of bulk hydrogels without compromising injectability, mimicking the initial ...
Zhipeng Deng +16 more
wiley +1 more source

