Results 41 to 50 of about 15,398 (293)

Changes and causes of key browning substances in Saimaiti apricot wine during storage period

Shipin yu jixie
ObjectiveTo 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, FENG Zuoshan, CHEN Jiluan, BAI Yujia, WU Jin, YE Mingzhu   +5 more
doaj   +1 more source

catalysis of non-enzymatic browning

, 2018
Die Maillard-Reaktion wird im Allgemeinen als aminokatalysierte Zuckerabbaureaktion verstanden. Dabei kondensiert ein primäres bzw. sekundäres Amin mit einem reduzierenden Zucker und wird im weiteren Reaktionsverlauf zunächst unverändert wieder ...
Kaufmann, Martin
core   +1 more source

Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review

, 2023
Milk and dairy products can be affected by a series of chemical modifications induced by non-enzymatic browning and discoloration phenomena. In food science, non-enzymatic browning is also known as Maillard reaction and generates several classes of ...
Galimberti, Sofia, Callegari, Maria Luisa, Lucini, Luigi, Rocchetti, Gabriele   +3 more
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, Yasmine Illi, Anna Bircher, Marijn Wilmink, Rachele F. Malagutti, Solenn Ottié, Cordelia Schuler, Pedro A. Ruiz, Cheryl de Vallière, Klaus Seuwen, Gerhard Rogler, Martin Hausmann   +11 more
wiley   +1 more source

Hurdle Approach for Control of Enzymatic Browning and Extension of Shelf Life of Fresh-Cut Leafy Vegetables Using Vacuum Precooling and Modified Atmosphere Packaging: Commercial Application

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, Pratsanee Kongwong, Chaipichit Chuamuangphan, Damorn Bundhurat, Danai Boonyakiat, Pichaya Poonlarp   +5 more
doaj   +1 more source

Erythropoietin modulates hepatic inflammation, glucose homeostasis, and soluble epoxide hydrolase and epoxides in high‐fat diet‐induced obese mice

FEBS Open Bio, EarlyView.
Erythropoietin administration suppresses hepatic soluble epoxide hydrolase (sEH) expression, leading to increased CYP‐derived epoxides. This is associated with a shift in hepatic macrophage polarization characterized by reduced M1 markers and increased M2 markers, along with reduced hepatic inflammation, suppressed hepatic lipogenesis, and attenuated ...
Takeshi Goda, Satoru Sugimoto, Chiharu Cho, Madoka Konishi, Nozomi Inoue, Satoshi Miyagaki, Yasuhiro Kawabe, Takuro Okamura, Masahide Hamaguchi, Hisakazu Nakajima, Michiaki Fukui, Masakazu Shinohara, Tomoko Iehara   +12 more
wiley   +1 more source

Continuous Evolved Gas Analysis and Thermal Analysis in Micro-scale Roasting of Foods

CHIMIA, 2002
In roasting processes of foods, non-enzymatic browning reactions lead to the formation of water and carbon dioxide. Continuous monitoring of the evolution of moisture and carbon dioxide would offer an interesting tool for determining reaction ...
Rainer Perren, Roland Künzli, Felix Escher   +2 more
doaj   +1 more source

Non-enzymatic browning reaction of isomaltulose

Food Research
Isomaltulose is a naturally occurring reducing disaccharide composed of glucose and fructose monomers. It is gaining interest as an alternative sweetener to sucrose in past years. It has been successfully used in various food products like chocolate, breakfast cereals, chewing gums, and dairy products especially, ice cream and yogurt.
R.D. Hadjikinova, V.C. Dobreva, G.T. Dobrev   +2 more
openaire   +1 more source

Enzymatic browning of apples [PDF]

, 2014
Tijekom čuvanja, odnosno prerade prehrambenih proizvoda dolazi do različitih poželjnih ili nepoželjnih promjena boje. Ovim promjenama je posebno podležno voće i povrće.
Bušić, Nives
core  

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

, 2022
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method
Che Ellysa Nurshafika Che Ahmad Fauzi, Ting Hun Lee, Chia Hau Lee, Norfadilah Hamdan, Syie Luing Wong, Nur Mirza Aqilah Zamri   +5 more
core   +1 more source