Results 31 to 40 of about 12,047 (267)
Enzymatic extraction of fucoxanthin from brown seaweeds [PDF]
International Journal of Food Science & Technology, 2018 SummaryBrown seaweeds contain a number of bioactive compounds. The xanthophyll, fucoxanthin, has in vivo efficacy against disorders such as type 2 diabetes, obesity and cancer. Organic solvents are traditionally employed to extract fucoxanthin, but carry a toxic chemical and environmental burden.
Emer Shannon, Nissreen Abu‐Ghannam
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Applied Food Research, 2022 The development of enzymatic browning constitutes one of the key issues in the preservation of highly perishable fresh-cut and oxygen-sensitive fruits such as avocados.
Dangkamol Wongthanaroj +6 more
doaj +1 more source
Scientific Reports, 2021 Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition.
Xiaohui Liu +6 more
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Effect of Nitric Oxide on Browning of Stem Tip Explants of Malus sieversii
Horticulturae, 2023 Browning is a major problem in the tissue culture of woody plants. Previous studies have shown that nitric oxide (NO) plays a role in regulating plant responses to stress, but its effect on browning in the tissue culture of Malus remains unclear.
Chen Yang +8 more
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Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad
Chemical Engineering Transactions, 2019 Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C.
Fabio Di Giuseppe +5 more
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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
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Acta Scientiarum: Technology, 2017 In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated.
Luciana Ercoli +5 more
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Shipin gongye ke-jiIn order to solve the enzymatic browning phenomenon in the pulping unit of Lonicera caerulea fruits and improve its utilization value. The main phenolic substrates involved in the enzymatic browning reaction in the pulping process of Lonicera caerulea ...
Yongqiang MA +5 more
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PHYSIOLOGICAL CONSEQUENCES OF NON-ENZYMATIC BROWNING
, 1975 Chong Lee, CHONG LEE
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Molecular Oncology, EarlyView.This study explores salivary RNA for breast cancer (BC) diagnosis, prognosis, and follow‐up. High‐throughput RNA sequencing identified distinct salivary RNA signatures, including novel transcripts, that differentiate BC from healthy controls, characterize histological and molecular subtypes, and indicate lymph node involvement.
Nicholas Rajan +9 more
wiley +1 more source