Results 51 to 60 of about 31,777 (311)
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
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
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
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
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
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
“Cold caramelization” of glucosamine under UV-C radiation
Food Chemistry Advances, 2022 The non-enzymatic browning of glucosamine (GlcN) under UV-C radiation at 25°C, referred to as “cold caramelization”, was examined. Several UV-C exposure times of 0, 20, 60, 120 min at two GlcN concentrations of 15% and 30% were chosen.
Fuyao Zou +3 more
doaj +1 more source
Modelling the kinetics of thermal inactivation of apple polyphenoloxidase [PDF]
, 2005 The enzymatic browning of fruits and vegetables caused by mechanical injury during postharvest storage or processing is initiated by the catalytic action of polyphenoloxidase (PPO).
Machado, M. F., Saraiva, J.
core +1 more source
Molecular Oncology, EarlyView.This study explores salivary RNA for breast cancer (BC) diagnosis, prognosis, and follow‐up. High‐throughput RNA sequencing identified distinct salivary RNA signatures, including novel transcripts, that differentiate BC from healthy controls, characterize histological and molecular subtypes, and indicate lymph node involvement.
Nicholas Rajan +9 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 +2 more
doaj +1 more source