Greening and browning trends in vegetation have been observed many regions of the world recent decades. However, few studies focused on dry mountains. Here, we analyze land cover change Western Pamirs, Tajikistan. We aim to gain a deeper understanding these changes thus improve remote sensing mountainous areas. The study area is characterized by complex set attributes, making it prime example f...

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...

Citation: Cao W, Huang H, Xia T, Liu C, Muhammad S and Sun C (2018) Homeobox a5 Promotes White Adipose Tissue Browning Through Inhibition of the Tenascin C/Toll-Like Receptor 4/Nuclear Factor Kappa B Inflammatory Signaling in Mice. Front. Immunol. 9:647. doi: 10.3389/fimmu.2018.00647 homeobox a5 Promotes White adipose Tissue Browning Through inhibition of the Tenascin c/Toll-like receptor 4/nuc...

Body mass index (BMI) is a complex trait with high heritability. In population studies, it is considered a surrogate for obesity [1] . In large genome-wide association studies, the strongest genetic signal for BMI has been the fat mass and obesity-associated (FTO) locus [2] . Eighty-nine genetic variants within introns 1 and 2 of the FTO have been associated with BMI. Browning of adipose tissue...

Changing trends in ecosystem productivity can be quantified using satellite observations of Normalized Difference Vegetation Index (NDVI). However, the estimation of trends from NDVI time series differs substantially depending on analyzed satellite dataset, the corresponding spatiotemporal resolution, and the applied statistical method. Here we compare the performance of a wide range of trend e...

turmeric (cucurma longa) has been used as an antioxidant agent in medical as well as health sciences some years ago. however, it has not been applied in tissue culture till now. browning tissues is result of tissue damages caused by polyphenoloxidase enzyme. in order to study this problem and reduce browning, explants are cultured in culture media containing antioxidants including citric acid, ...

Ascorbic acid and fructose react in an aqueous alkaline solution at temperature below 50°C in a Maillard-type reaction to from brown coloured end products. The kinetics of browning of alkaline solution of fructose in presence of ascorbic acid has been studied by measuring the absorbance of browning development in the reaction. The development of brown colour due to heating of either reducing su...

How the nuclear receptor PPARγ regulates the development of two functionally distinct types of adipose tissue, brown and white fat, as well as the browning of white fat, remains unclear. Our previous studies suggest that PexRAP, a peroxisomal lipid synthetic enzyme, regulates PPARγ signaling and white adipogenesis. Here, we show that PexRAP is an inhibitor of brown adipocyte gene expression. Pe...

Peach cultivars contribute to unique product characteristics and may affect the degree of browning after high-pressure processing (HPP). Nine peach cultivars were subjected to HPP at 0, 100, and 400 MPa for 10 min. Proton nuclear magnetic resonance (1H NMR) relaxometry, light microscopy, color, polyphenol oxidase (PPO) activity, and total phenols were evaluated. The development of enzymatic bro...