Articles with "browning" as a keyword



Photo from wikipedia

Application of propyl gallate alleviates pericarp browning in harvested longan fruit by modulating metabolisms of respiration and energy.

Sign Up to like & get
recommendations!
Published in 2018 at "Food chemistry"

DOI: 10.1016/j.foodchem.2017.07.118

Abstract: Effects of propyl gallate on metabolisms of respiration and energy of harvested 'Fuyan' longans and its relationship to pericarp browning were investigated. Compared to control longans, propyl gallate could reduce ascorbic acid oxidase (AAO) activity,… read more here.

Keywords: respiration energy; energy; propyl gallate; browning ... See more keywords
Photo by thoughtcatalog from unsplash

The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.)

Sign Up to like & get
recommendations!
Published in 2020 at "Postharvest Biology and Technology"

DOI: 10.1016/j.postharvbio.2019.110998

Abstract: Abstract Hull browning decreases the postharvest-life and marketability window of fresh pistachio fruit in which to the current study aims to evaluate the inhibitory effect of nitric oxide (NO), as an anti-browning chemical substance, on… read more here.

Keywords: fresh pistachio; effect nitric; fruit; browning ... See more keywords
Photo by taybunz from unsplash

Occurrence of physiological browning disorders in stored ‘Braeburn’ apples as influenced by orchard and weather conditions

Sign Up to like & get
recommendations!
Published in 2021 at "Postharvest Biology and Technology"

DOI: 10.1016/j.postharvbio.2021.111534

Abstract: Abstract Physiological storage disorders continue to cause sizable economic losses in a range of commercially important pomefruit cultivars. Given similar storage regimes, the incidence and severity of browning disorders in the apple cultivar ‘Braeburn’ can… read more here.

Keywords: browning; occurrence physiological; braeburn apples; browning disorders ... See more keywords
Photo by taybunz from unsplash

Differentiating SGBS adipocytes respond to PPARγ stimulation, irisin and BMP7 by functional browning and beige characteristics

Sign Up to like & get
recommendations!
Published in 2019 at "Scientific Reports"

DOI: 10.1038/s41598-019-42256-0

Abstract: Brown and beige adipocytes are enriched in mitochondria with uncoupling protein-1 (UCP1) to generate heat instead of ATP contributing to healthy energy balance. There are few human cellular models to reveal regulatory networks in adipocyte… read more here.

Keywords: stimulation irisin; browning; ppar stimulation; beige ... See more keywords
Photo from wikipedia

Harpin enhances antioxidant nutrient accumulation and decreases enzymatic browning in stored soybean sprouts

Sign Up to like & get
recommendations!
Published in 2023 at "Open Chemistry"

DOI: 10.1515/chem-2022-0330

Abstract: Abstract Enzymatic browning causes quality losses in the soybean sprout industry. Herein, the effects of harpin, a proteinaceous bacterial elicitor isolated from Erwinia amylovora, in regulating enzymatic browning and antioxidant nutrient accumulation in stored soybean… read more here.

Keywords: browning; accumulation; enzymatic browning; antioxidant nutrient ... See more keywords
Photo by catherine_avak from unsplash

Rosiglitazone and a β3-Adrenoceptor Agonist Are Both Required for Functional Browning of White Adipocytes in Culture

Sign Up to like & get
recommendations!
Published in 2018 at "Frontiers in Endocrinology"

DOI: 10.3389/fendo.2018.00249

Abstract: The recruitment of brite (or beige) adipocytes has been advocated as a means to combat obesity, due to their ability to phenotypically resemble brown adipocytes (BA). Lineage studies indicate that brite adipocytes are formed by… read more here.

Keywords: white adipocytes; adrenoceptor agonist; rosiglitazone adrenoceptor; rosiglitazone ... See more keywords
Photo from wikipedia

Metabolomic Analysis, Combined with Enzymatic and Transcriptome Assays, to Reveal the Browning Resistance Mechanism of Fresh-Cut Eggplant

Sign Up to like & get
recommendations!
Published in 2022 at "Foods"

DOI: 10.3390/foods11081174

Abstract: Browning has been the primary limitation in eggplant processing. This study investigates the molecular mechanism underlying fresh-cut eggplant fruit browning by observing the physicochemical characteristics of browning-resistant (‘F’) and browning-sensitive (‘36′) eggplant cultivars. Browning-related enzyme… read more here.

Keywords: browning; cut eggplant; fresh cut; metabolomic analysis ... See more keywords