نتایج جستجو برای: browning index

تعداد نتایج: 398896  

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
Yulong Zhang Conghe Song Lawrence E. Band Ge Sun Junxiang Li

Article history: Received 2 July 2016 Received in revised form 4 December 2016 Accepted 29 December 2016 Available online 25 January 2017 Accurately monitoring global vegetation dynamics with modern remote sensing is critical for understanding the functions and processes of the biosphere and its interactions with the planetary climate. The MODerate resolution Imaging Spectroradiometer (MODIS) v...

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...

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....

Journal: :Global change biology 2016
Gareth K Phoenix Jarle W Bjerke

NOAA’s recent assessment of Arctic greenness has reported a remarkable finding: the Arctic is browning (Epstein et al., 2015). Whilst a clear greening trend has been apparent for most of the satellite record’s 33 year history (indicating an increase in biomass and productivity), there is now an overall decline in greenness from 2011 to 2014. If this is a new direction of travel for arctic veget...

Journal: :Biogeosciences 2021

Abstract. Satellite data reveal widespread changes in Earth's vegetation cover. Regions intensively attended to by humans are mostly greening due land management. Natural vegetation, on the other hand, is exhibiting patterns of both and browning all continents. Factors linked anthropogenic carbon emissions, such as CO2 fertilization, climate change, consequent disturbances fires droughts, hypot...

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