Results 61 to 70 of about 31,611 (299)

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

Dapagliflozin prevents methylglyoxal‐induced retinal cell death in ARPE‐19 cells

FEBS Open Bio, EarlyView.
Diabetic macular oedema is a diabetes complication of the eye, which may lead to permanent blindness. ARPE‐19 are human retinal cells used to study retinal diseases and potential therapeutics. Methylglyoxal is a compound increased in uncontrolled diabetes due to elevated blood glucose.
Naina Trivedi, Zainab Quraishi, Shima Khezri Azizi Far, Madaleine Ward, Aidan Conway, Reem Abdulredha, Eman Mshari, Yousif A. Shamsaldeen   +7 more
wiley   +1 more source

Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis [PDF]

, 2013
Commercial citrus pectins (17 samples from 3 different suppliers) were stored at 60 °C and 80% humidity for two weeks. Molecular parameters (galacturonan content, degree of methoxylation, intrinsic viscosity), colour and behaviour in thermal analysis ...
Drusch, Stephan, Einhorn-Stoll, Ulrike, Kastner, Hanna   +2 more
core   +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

Modeling the kinetics nonenzymatic browning reactions and rheological behavior in the termal process of fruit juices and pulps

Scientia Agropecuaria, 2010
In the manufacture of fruit juices and pulps, is of paramount importance to refer to non-enzymatic browning and rheological behavior. The non-enzymatic browning is a phenomenon of darkening of a purely chemical (Braverman, 1980), is characterized by the ...
Damian Manayay, Albert Ibarz
doaj   +1 more source

Polyphenols as Suitable control for Obesity and Diabetes [PDF]

, 2018
Modern life is characterized by physical inactivity and poor food choices, which is often a prerequisite for unhealthy weight gain and overweight/obesity.
Alexieva, Iordanka, Krastanov, Albert, Lante, Anna, Mihaylova, Dasha, Popova, Aneta   +4 more
core   +1 more source

Rheumatologic Manifestations of Patients With Type B Insulin Resistance

Arthritis Care &Research, EarlyView.
Objective The objectives of this study were to identify laboratory and clinical features associated with type B insulin resistance (TBIR), a rare condition caused by autoantibodies that inhibit the insulin receptor, most frequently occurring in the setting of systemic lupus erythematosus (SLE), and to increase awareness of this rare, life‐threatening ...
S. Amara Ogbonnaya, Sandra G. Williams, Raphael A. Kirou, Marissa Lightbourne, Rebecca J. Brown   +4 more
wiley   +1 more source

Effect of Glabridin on Enzymatic Browning of Fresh-Cut Potatoes [PDF]

Shipin Kexue
To elucidate the impact of glabridin on browning in fresh-cut potatoes, the effect of treatment with 100 μmol/L glabridin on the color quality of potato slices was examined.
DENG Mengsheng, SUN Wen’ao, XIE Linghong, OU Tuankui, FENG Liangjie, ZHANG Jie
doaj   +1 more source

INVESTIGATION DICARBONYL COMPOUNDS GENERATED FROM THE MAILLARD REACTIONS OF METHIONINE WITH REDUCING SUGARS TO ENFOLD OFF FLAVOR IN GOAT’S MILK [PDF]

, 2016
Population of goat in Indonesia remains low and stagnant (about 1.2 % per year). In the other hand, Indonesia is a tropical country, which is suite for the goat’s growth. One of strong reason is low in goat-based product’s demand since “goaty” flavor
AL-BAARRI, Ahmad Nimatullah, LEGOWO, Anang M   +1 more
core  

Pulsed light inactivation of mushroom polyphenol oxidase: a fluorometric and spectrophotometric study [PDF]

, 2018
Polyphenol oxidase (PPO) is one of the most important food enzymes, it is responsible for the browning of many foods. Pulsed light (PL) is a non-thermal method of food preservation that is able to inactivate PPO.
Gómez López, Vicente Manuel, Navarro, Patricia, Pellicer Balsalobre, José Antonio   +2 more
core   +2 more sources