Results 31 to 40 of about 10,275,445 (238)
Food Chemistry: X, 2023 Melatonin treatment was investigated for the sensory quality and senescence in postharvest cattails (Typha latifolia L.) during cold storage. The 0.75 mM melatonin treatment reduced surface browning and delaying lignification of Cattails stored at 4 °C ...
Aiping Fan +7 more
doaj +1 more source
Calcium chloride connects potato greening and enzymatic browning through salicylic acid
Food Chemistry: Molecular SciencesGreening 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 +6 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
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 +4 more
doaj +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
Studies on non-enzymatic browning of glucosamine and glucosamine-amino acid solutions [PDF]
, 2018 Non-enzymatic browning reactions represent a complex phenomenon occurring during thermal processing of food, and are categorised as either the Maillard reaction or caramelization.
Dhungel, Prinjiya
core +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
Changes and causes of key browning substances in Saimaiti apricot wine during storage period
Shipin yu jixieObjectiveTo explore the variation patterns of non-enzymatic browning-related substances and indicators in Saimaiti apricot wine under different storage conditions, and the effect of these patterns on the wine body quality.MethodsThe apricot wine made ...
JIANG Yixuan +5 more
doaj +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
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 +7 more
doaj +1 more source