منابع مشابه
A maize gene controlling silk browning in response to wounding.
ROWNING is a common degradative phenomenon of injured cIr senescent ' vegetable tissue (SZENT-GYORGYI 1969). I t is due to enzymatic oxidation of polyphenolics resulting in quinones which form brown colored complexes with protein. When fresh corn silks (stigmas) were ground in an aqueous solution and allowed to stand, it was observed that the brei normally turned brown. Occasionally, ground sil...
متن کاملBrowning indicators in bread.
Bread is the most important food in the Spanish household and represents the largest proportion of products produced by commercial bakeries. The browning indicators furosine, hydroxymethylfurfural (HMF), and color were determined to evaluate heat effects induced during manufacture of these foods. The breads analyzed were common, special, sliced toasted, and snack breads. Identical sample prepar...
متن کاملBrowning Enzymes of Eggplant
°4. Hay ward, F. W. and W. Grierson, 1960. Effects of treatment conditions on o-phenylphenol residues in oranges. J. Agr. Food Chem. 8: 308-310. . 5. Hopkins, E. F. and K. W. Loucks, 1953. An improved Dowicide A-hexamine gives better decay control. Citrus Mag. 17 (8): 9-12, 33. April. 6, , 1956. Tolerance of 10 ppm for o-Dhenvlphenol on oranges, grapefruit, lemons, tangerines. Fed. Reg 21(35): ...
متن کاملCarl Hamilton Browning, 1881-1972.
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متن کاملWhite adipose tissue browning and obesity
Obesity and metabolic disorders are major health concerns worldwide. Although a range of therapies have been developed, these pharmaceutical treatments often have adverse side effects or limited efficacy. Therefore, there is a growing need of novel therapeutics to prevent or treat obesity. Obesity is thought to be caused by an imbalance between energy intake and energy consumption. Increasing e...
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ژورنال
عنوان ژورنال: The American Journal of Human Genetics
سال: 2011
ISSN: 0002-9297
DOI: 10.1016/j.ajhg.2011.05.022