Results 31 to 40 of about 331,638 (227)
Journal of Horticultural Sciences, 2022 Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic ...
V S Karthik Nayaka +8 more
doaj +1 more source
BeveragesWinemakers have to deal with enzymatic browning caused by a grape polyphenol oxidase called tyrosinase. Due to the problems related to sulphur dioxide and its use in winemaking, oenologists need alternative and effective treatments for inhibiting ...
Aitor García-Roldán +8 more
doaj +1 more source
PREVENTION OF ENZYMATIC BROWNING IN FRUIT AND VEGETABLES [PDF]
, 2013 Enzymatic browning is the second largest cause of quality loss in fruits and vegetables. Methods to prevent browning are the subject of a great deal of research in the field of the food industry.
Ioannou, Irina
core +1 more source
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
doaj +1 more source
FEBS Letters, EarlyView.Obesity raises blood levels of PAI‐1, a protein linked to metabolic dysfunction‐associated steatotic liver disease in people with obesity. In female mice fed a high‐fat diet, partially lowering PAI‐1 led to smaller subcutaneous fat cells and lower liver cholesterol, without changing body weight or insulin sensitivity.
Claudia E. Ramirez Bustamante +10 more
wiley +1 more source
Delaying Enzymatic Browning Reaction in Gala Apples
, 2021 When an apple is injured (or cut into pieces), the plant tissue is exposed to oxygen. This triggers an enzyme known as polyphenol oxidase (PPO) to oxidize polyphenols in the apple’s flesh (Deutch 80).
Du, Joy, H., Gary, L., Katherine
core +1 more source
FEBS Letters, EarlyView.Mycobacterial 3‐methylcrotonyl‐CoA carboxylase uses a mobile biotin‐carrying domain to shuttle a carboxyl group between two catalytic sites, enabling carboxylation of 3‐methylcrotonyl‐CoA during leucine breakdown. Cryo‐electron microscopy captures the carrier at both sites and reveals an inward loop movement that may prevent futile rebinding to the ...
Ajit Yadav +2 more
wiley +1 more source
Loss of proton‐sensing TDAG8 increases tumor progression in mouse models of colon cancer
Molecular Oncology, EarlyView.Loss of the pH‐sensing receptor TDAG8 accelerates colorectal cancer progression in mice. Animals lacking TDAG8 expression had increased tumor growth, DNA damage, and recruitment of tumor‐associated immune cells, including macrophages, neutrophils, and monocytes.
Ermanno Malagola +11 more
wiley +1 more source
In silico and in vitro exploration of a tyrosinase for biocatalytic production of catechols
FEBS Open Bio, EarlyView.Tyrosinase from Ralstonia pseudosolanacearum is a promising biocatalyst for producing valuable catechols from monophenol substrates. This tyrosinase is uniquely suited to this due to its high monophenolase : diphenolase ratio. We combined in silico docking and in vivo kinetic characterisation of this tyrosinase with 11 industrially relevant monophenols,
James Britton +6 more
wiley +1 more source
Apple phenolics and their contribution to enzymatic browning reactions [PDF]
, 2014 Chlorogenic acid, epicatechin, procyanidin B2 and C1 were isolated from apple skin. These compounds as well as quercetine and phloretine glycosides isolated from apples were studied individually and as mixtures for their participation in the enzymatic ...
Chang Y. Lee +2 more
core +2 more sources