Results 31 to 40 of about 15,398 (293)

Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment [PDF]

Brazilian Journal of Chemical Engineering, 2008
"Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained.
Damasceno, L. F., Fernandes, F. A. N., Magalhães, M. M. A., Brito, E. S.   +3 more
openaire   +3 more sources

Aiming for the complete utilization of sugar-beet pulp: Examination of the effects of mild acid and hydrothermal pretreatment followed by enzymatic digestion [PDF]

, 2011
Background Biomass use for the production of bioethanol or platform chemicals requires efficient breakdown of biomass to fermentable monosaccharides. Lignocellulosic feedstocks often require physicochemical pretreatment before enzymatic hydrolysis can ...
Kühnel Stefan, Kuhnel, S., Schols, H.A., Schols Henk A, Stefan Kühnel, Harry Gruppen, Henk A Schols, Gruppen Harry, Gruppen, H.   +8 more
core   +1 more source

Browning mechanism of indigo juice during processing prevention and control technology

Shipin yu jixie, 2023
Objective: Indigo fruit juice is prone to browning during processing. Methods: A kinetic model was fitted by determining the changes in browning degree, vitamin C （VC） content, and 5-hydroxymethylfurfural （5-HMF） content of indigo fruit juice during the ...
MA Yongqiang, LI Dan, YANG Chenxi, XUE Qingzhuo, HAN Chunran   +4 more
doaj   +1 more source

Calcium chloride connects potato greening and enzymatic browning through salicylic acid

Food Chemistry: Molecular Sciences
Greening and enzymatic browning are important factors causing post-harvest losses in potatoes. Although they are two different biological processes, there are some common inhibitors between them.
Jingkui Shi, Wenxin Xie, Yanmei Sun, Qingyu Shi, Xin Xing, Qingguo Wang, Qingqing Li   +6 more
doaj   +1 more source

A novel aspartic protease inhibitor inhibits the enzymatic browning of potatoes [PDF]

, 2021
Enzymatic browning greatly affects the quality of fresh-cut potatoes (Solanum tuberosum L.). The transcript level of a novel aspartic protease inhibitor gene, StASPI, was found significantly higher in browning-less potatoes than in browning-susceptible ...
Jiang, Cai-Zhong, Dong, Tiantian, Zhu, Ziru, Zhang, Song, Cao, Yu, Li, Guangcun, Wang, Qingguo   +6 more
core   +1 more source

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

, 2017
Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with ...
Ya LI (5835674), Ai-Nong YU (5835671), Yan YANG (5835677), Ke YU (5835680)   +3 more
core   +1 more source

An unexpected alternative viologen electron mediator site in tungsten‐containing formate dehydrogenase

FEBS Letters, EarlyView.
An unexpected alternative interaction site for ethyl viologen was identified in formate dehydrogenase 1 from Methylorubrum extorquens. Combined mutagenesis, kinetic analysis, and docking revealed that aromatic residues near an iron–sulfur cluster enable flavin mononucleotide‐independent electron transfer, offering a framework for engineering improved ...
Eleni G. Poloniataki, Yong Hwan Kim
wiley   +1 more source

Polyphenol oxidase and enzymatic browning in apricot (Prunus armeniaca L.): Effect on phenolic composition and deduction of main substrates

Current Research in Food Science, 2022
In this study, we investigate the effect of enzymatic browning on the phenolic composition of apricot in vivo and in vitro. The in vitro browning was caused by the recombinant latent apricot polyphenol oxidase (L-PaPPO).
Ala eddine Derardja, Matthias Pretzler, Ioannis Kampatsikas, Milena Radovic, Anna Fabisikova, Martin Zehl, Malika Barkat, Annette Rompel   +7 more
doaj   +1 more source

Enzymatic and non - enzymatic browning [PDF]

, 2014
Reakcije posmeđivanja su jedne od najvažnijih reakcija koje se odvijaju u hrani tijekom prerade i skladištenja, a utječu na kvalitetu prehrambenih proizvoda. Reakcije posmeđivanja uključuju reakcije enzimskog i neenzimskog posmeđivanja.
Vincek, Margareta
core  

Microbiome−host proteostasis crosstalk—An emerging perspective on mechanisms and interventions toward healthy longevity

FEBS Letters, EarlyView.
Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley   +1 more source