Results 41 to 50 of about 31,611 (299)
Modeling the architecture of depolymerase-containing receptor binding proteins in Klebsiella phages [PDF]
, 2019 Klebsiella pneumoniae carries a thick polysaccharide capsule. This highly variable chemical structure plays an important role in its virulence. Many Klebsiella bacteriophages recognize this capsule with a receptor binding protein (RBP) that contains a ...
Briers, Yves +3 more
core +2 more sources
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
Flow injection determination of total catechins and procyanidins in white and red wines [PDF]
, 2002 An easily automatable flow-injection (FI) method for the determination of total catechins is reported. The method is based on the reaction of vanillin in acid medium to yield a coloured product with maximum absorption at 500 nm. After optimisation by the
Carando +7 more
core +1 more source
Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization [PDF]
, 2012 The cardiovascular benefits associated with diets rich in fruit and vegetables are thought to be due to phytochemicals contained in fresh plant material.
Capobianco, Giampiero +9 more
core +2 more sources
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
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables [PDF]
, 2016 The impact of individual and combined application of propolis extract (PE) plus ultrasound (ULT) or thermal treatment (TT) on the microbiological, nutritional, physicochemical and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and ...
Alvarez, María Victoria +3 more
core +1 more source
Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment [PDF]
, 2018 Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood.
Drusch, Stephan +4 more
core +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
Horticulturae, 2022 Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces the challenge of quality retention and short shelf life, especially in tropical climate regions.
Warissara Wanakamol +5 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