Results 71 to 80 of about 36,920 (296)
Enzymatic browning, phenolic compounds and polyphenol oxidase activity in the pulp of five genotypes of Feijoa (Acca sellowiana (O. Berg) Burret) [PDF]
, 2015 TCC (graduação) - Universidade Federal de Santa Catarina. Centro de Ciências Agrárias. Curso de Agronomia.O objetivo da pesquisa foi caracterizar o escurecimento enzimático e as variáveis fisiológicas relacionadas na polpa de cinco genótipos de Acca ...
Petry, Vanessa Samara
core
Prenatal hyperandrogenism induces alterations that affect liver lipid metabolism [PDF]
, 2016 Prenatal hyperandrogenism is hypothesized as one of the main factors contributing to26 the development of polycystic ovary syndrome (PCOS). PCOS patients have high risk27 of developing fatty liver and steatosis.
Abruzzese, Giselle Adriana +6 more
core +2 more sources
Controlling 3D Contractility via Engineered Fibrous Hydrogel Composites
Advanced Functional Materials, EarlyView.A tunable composite contractile assembly (CCA) is developed that can permit or resist contraction without changing cell‐adhesion and density, unlike collagen whose inherent coupling of these ECM cues limits its use as a platform in contractility studies.
Karen L. Xu +7 more
wiley +1 more source
INVESTIGATION DICARBONYL COMPOUNDS GENERATED FROM THE MAILLARD REACTIONS OF METHIONINE WITH REDUCING SUGARS TO ENFOLD OFF FLAVOR IN GOAT’S MILK [PDF]
, 2016 Population of goat in Indonesia remains low and stagnant (about 1.2 % per year). In the other hand, Indonesia is a tropical country, which is suite for the goat’s growth. One of strong reason is low in goat-based product’s demand since “goaty” flavor
AL-BAARRI, Ahmad Nimatullah +1 more
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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 +2 more
core +2 more sources
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
CONTROL OF ENZYMATIC BROWNING OF APPLE SLICES [PDF]
HortScience, 1992 The control of enzymatic browning of apple slices with papain is presented. Fresh apple slices dipped in a 1% Papain solution for 2 min did not brown for more than 12 hours at room temperature. Papain also gave good browning control of sliced pears. Further study indicated that polyphenoloxidase, a key enzyme involved in browning, was inactivated by ...
Yaguang Luo, Max E Patterson
openaire +1 more source
Advanced Functional Materials, EarlyView.Development of a transparent, self‐sanitizing antimicrobial coating technology applicable to a wide range of materials and surfaces‐including touchscreens, transparent substrates, and metal, plastic, and glass‐regardless of pathogen type. The spray‐coated, UV‐cross‐linked imidazole‐based quaternary ammonium chloride materials provide broad‐spectrum ...
Surjith Kumaran +6 more
wiley +1 more source
Advanced Functional Materials, EarlyView.A self‐gelling PG@PAC (POD/Gel‐CDH@PA/CHX) powder is developed for infected burn care in austere settings. Upon contact with wound exudate, it instantly forms an adhesive hydrogel, providing simultaneous hemostasis, broad‐spectrum antibacterial activity, reactive oxygen species scavenging, and immunomodulation. In a murine model of S.
Liping Zhang +14 more
wiley +1 more source
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 +5 more
doaj +1 more source