Results 201 to 210 of about 11,934 (247)

IgG Glycosylation‐Dependent CLEC7A Signaling Drives Podocyte Dysfunction in Lupus Nephritis

Arthritis &Rheumatology, Accepted Article.
Background Lupus nephritis (LN) is a severe complication of systemic lupus erythematosus (SLE) that can lead to end‐stage kidney disease and increased mortality. Immunoglobulin G (IgG) from LN patients displays abnormal glycosylation, contributing to podocyte injury.
Rohit Upadhyay, Alexia Orellana, George C. Tsokos, Rhea Bhargava   +3 more
wiley   +1 more source

Enzymatic Browning In Food And Prevention

openaire   +2 more sources

Assessment of synergistic effects of ultrasonication, ozonation and their combination with aloe vera active edible coating containing spirulina and turmeric extracts on preservation of fresh-cut apples. [PDF]

Ultrason Sonochem
Khalid S, Chaudhary K, Ghazal AF, Aït-Kaddour A, El-Din Ibrahim ME, Aadil RM.   +5 more
europepmc   +1 more source

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Inhibition of enzymatic browning in foods and beverages

Critical Reviews in Food Science and Nutrition, 1992
Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed.
W Steven Otwell
exaly   +3 more sources

Enzymatic browning reactions in apple and apple products

Critical Reviews in Food Science and Nutrition, 1994
This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the ...
Marie-Joséphe Amiot
exaly   +4 more sources

Effects of Enzymatic Browning and Leaf Browning Inhibitors on Tobacco

Journal of Biobased Materials and Bioenergy, 2021
The maturity of fresh tobacco leaves affects the browning of leaves to differing degrees during the curing process, thus affecting the quality of cured tobacco leaves. In this study, tobacco leaves of increasing maturity (M1–M4) were selected. Dark-box experiments were performed to investigate the roasting characteristics and relationship between ...
Pei Wang, Zhenguo Chen, Chensheng Xu, Jiangyu Song, Jiawang Liu, Jingchao Li, Weidong Duan, Guangwei Sun   +7 more
openaire   +1 more source

Enzymatic browning and polyphenol oxidase control strategies

Current Opinion in Biotechnology, 2023
Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic browning. In the past decades, various methods have been developed to inhibit browning of various fresh produce items. However, for most fresh horticultural produce, ideal
Xu, Sui, Zan, Meng, Tiantian, Dong, Xuetong, Fan, Qingguo, Wang   +4 more
openaire   +2 more sources

Enzymatic Browning in Apple Pulps

Journal of Food Science, 1994
ABSTRACT Enzymatic browning in Golden Delicious apple pulp was studied as related to degree of ripeness and temperature (3.5–31°C). Green apple pulp showed the highest rate of browning. This was attributable to differences in ascorbic acid (AA) content and polyphenoloxidase activity in young fruits.
J.E. LOZANO, R. DRUDIS‐BISCARRI, A. IBARZ‐RIBAS   +2 more
openaire   +1 more source

NON-ENZYMATIC BROWNING IN CAULIFLOWER

Canadian Journal of Plant Science, 1961
In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.
G. Strachan, I. L. Nonnecke
openaire   +1 more source

The biochemistry and control of enzymatic browning

Trends in Food Science & Technology, 1995
Abstract Half of the world's fruit and vegetable crops is lost due to postharvest deteriorative reactions. Polyphenol oxidase (PPO), found in most fruit and vegetables, is responsible for enzymatic browning of fresh horticultural products, following bruising, cutting or other damage to the cell.
M.Victoria Martinez, John R. Whitaker
openaire   +1 more source