Results 61 to 70 of about 32,241 (331)
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
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
Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]
, 2015 The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia +2 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
Protein modification and maintenance systems as biomarkers of ageing [PDF]
, 2015 Changes in the abundance and post-translational modification of proteins and accumulation of some covalently modified proteins have been proposed to represent hallmarks of biological ageing.
Friguet, Bertrand +7 more
core +4 more sources
Structural insights into an engineered feruloyl esterase with improved MHET degrading properties
FEBS Letters, EarlyView.A feruloyl esterase was engineered to mimic key features of MHETase, enhancing the degradation of PET oligomers. Structural and computational analysis reveal how a point mutation stabilizes the active site and reshapes the binding cleft, expading substrate scope.
Panagiota Karampa +5 more
wiley +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
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 +4 more
core +1 more source
Molecular Oncology, EarlyView.Combining PTEN protein assessment and transcriptomic profiling of prostate tumors, we uncovered a network enriched in senescence and extracellular matrix (ECM) programs associated with PTEN loss and conserved in a mouse model. We show that PTEN‐deficient cells trigger paracrine remodeling of the surrounding stroma and this information could help ...
Ivana Rondon‐Lorefice +16 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