نتایج جستجو برای: aril browning

تعداد نتایج: 3240  

2006
K B Adikaram

Development of internal browning and some associated biochemical and physicochemical changes were investigated in the pineapple cultivar Mauritius (syn. Queen) and compared with those of a lesser susceptible cultivar Kew (syn. Smooth Cayenne). The study was expected to identify the major factors underlying the cultivar resistance to the disorder. Three-week long storage trials were conducted si...

2015
Yannick Jeanson Audrey Carrière Louis Casteilla

The worldwide epidemic of obesity and metabolic disorders is focusing the attention of the scientific community on white adipose tissue (WAT) and its biology. This tissue is characterized not only by its capability to change in size and shape but also by its heterogeneity and versatility. WAT can be converted into brown fat-like tissue according to different physiological and pathophysiological...

Journal: :Journal of food science 2010
Wenqiang Guan Xuetong Fan

Tissue browning and microbial growth are the main concerns associated with fresh-cut apples. In this study, effects of sodium chlorite (SC) and calcium propionate (CP), individually and combined, on quality and microbial population of apple slices were investigated. "Granny Smith" apple slices, dipped for 5 min in CP solutions at 0%, 0.5%, 1%, and 2% (w/v) either alone or in combination with 0....

Journal: :Genetics 1971
C S Levings C W Stuber

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...

1997
S.J.R. Underhill C. Critchley

Mature lychee (Litchi chinensis Sonn.) fruit were heat-treated at 60C for 10 min to study heat-induced pericarp browning. Polyphenol oxidase (EC 1.10.3.2) activity of the pericarp increased immediately, corresponding with rapid anthocyanin degradation, Tissue browning was observed 2 min after heating, with pigmentation distributed uniformly throughout the pericarp. The distribution of brown pig...

2017
Yaoyu Zou Peng Lu Juan Shi Wen Liu Minglan Yang Shaoqian Zhao Na Chen Maopei Chen Yingkai Sun Aibo Gao Qingbo Chen Zhiguo Zhang Qinyun Ma Tinglu Ning Xiayang Ying Jiabin Jin Xiaxing Deng Baiyong Shen Yifei Zhang Bo Yuan Sophie Kauderer Simin Liu Jie Hong Ruixin Liu Guang Ning Weiqing Wang Weiqiong Gu Jiqiu Wang

BACKGROUND IRX3 was recently reported as the effector of the FTO variants. We aimed to test IRX3's roles in the browning program and to evaluate the association between the genetic variants in IRX3 and human obesity. METHODS IRX3 expression was examined in beige adipocytes in human and mouse models, and further validated in induced beige adipocytes. The browning capacity of primary preadipocy...

Journal: :Journal of agricultural and food chemistry 2000
G A González-Aguilar C Y Wang J G Buta

Treatments to inhibit browning and decay and prolong shelf life of fresh-cut mangoes were investigated. Combinations of antibrowning agents and modified atmosphere packaging (MAP) resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 10 degrees C. Combinations of several browning inhibitors were more effective than those applied individually. Among these treatment...

2017
Haisheng Zhu Jianting Liu Qingfang Wen Mindong Chen Bin Wang Qianrong Zhang Zhuzheng Xue

Fresh-cut luffa (Luffa cylindrica) fruits commonly undergo browning. However, little is known about the molecular mechanisms regulating this process. We used the RNA-seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut fruits from luffa cultivar 'Fusi-3'. Over 90 million high-quality reads were assembled into 58,073 Unigenes, and 60.86% of these were an...

2011
B. Kumar Das J. GanG Kim Weon Choi

Das, Basanta Kumar, Ji GanG Kim, and Ji Weon Choi, 2011. edge browning and microbial quality of fresh-cut iceberg lettuce with different sanitizers and contact times. Bulg. J. Agric. Sci., 17: 55-62 This study was conducted to evaluate the effect of different washing solutions and contact times on the cut edge browning and microbial quality of fresh-cut iceberg lettuce. samples were cut into sm...

Journal: :Diabetes 2016
Won Hee Choi Jiyun Ahn Chang Hwa Jung Young Jin Jang Tae Youl Ha

There has been great interest in the browning of fat for the treatment of obesity. Although β-lapachone (BLC) has potential therapeutic effects on obesity, the fat-browning effect and thermogenic capacity of BLC on obesity have never been demonstrated. Here, we showed that BLC stimulated the browning of white adipose tissue (WAT), increased the expression of brown adipocyte-specific genes (e.g....

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