نتایج جستجو برای: browning reaction
تعداد نتایج: 415148 فیلتر نتایج به سال:
Color of tomato products is due to the pigments content of fruit together with browning compounds originated during processing. To get a final product with a good is color is necessary to use fruits with an appropriated coloration and to avoid the degradation of pigments during post-harvest and processing. Final color should be bright and characteristic of each fruit. Lycopene, a liposoluble th...
The canonical view about the effect of thyroid hormones (THs) on thermogenesis assumes that the hypothalamus acts merely as a modulator of the sympathetic outflow on brown adipose tissue (BAT). Recent data have challenged that vision by demonstrating that THs act on the ventromedial nucleus of the hypothalamus (VMH) to inhibit AMP-activated protein kinase (AMPK), which regulates the thermogenic...
In terms of the quality of minimally processed fruit, flesh browning is fundamentally important in the development of an aesthetically unpleasant appearance, with consequent off-flavours. The development of browning depends on the enzymatic action of the polyphenol oxidase (PPO). In the 'Golden Delicious' apple genome ten PPO genes were initially identified and located on three main chromosomes...
In the research it was examined the changes in total phenolic contents and seven major phenolic compounds (gallic acids, +(−) catechin, catechol, Chlorogenic acid, o-coumaric acid, rutin and quercetin) of two litchi cultivars (Purbi and Bedana) shoot tips and fruits (for zygotic embryos) collected in different months, in order to determine their effects on the explants browning during establish...
Browning has been controlled by sulfur dioxide (SO2 ) in wine for many years, but other compounds also have the potential to reduce browning. Bentonite, Cufex and SO2 were applied to juice from Riesling grapes Vitis vinifera L. and Vidal grapes, a French-American Hybrid to compare their effects on wine browning. Seven treatments (control, 35 mg/L SO2, 70 mg/L SO2, 120 mg/L bentonite, 240 mg/L b...
The presence of brown adipose tissue (BAT) in human adults opens attractive perspectives to treat metabolic disorders. Indeed, BAT dissipates energy as heat via uncoupling protein (UCP)1. Brown adipocytes are located in specific deposits or can emerge among white fat through the so-called browning process. Although numerous inducers have been shown to drive this process, no study has investigat...
For evaluation of flavonoid phenols in the low concentration range in white table wines, four colorimetric assays have been compared: (a) reaction with Folin-Ciocalteu reagent before and after precipitation of flavonoids in HCI-methanal (FC); (b) reaction with vanillin (VAN); (c) reaction with 4-(dimethylamino)-cinnamaldehyde (DAC); and (d) a rapid browning test at 60°C in oxidative medium (POM...
What is more interesting about brown adipose tissue (BAT) is its ability to provide thermogenesis, protection against obesity by clearing triglycerides, releasing batokines, and mitigating insulin resistance. White adipose tissue (WAT) on the other hand stores excess energy and secretes some endocrine factors like leptin for regulating satiety. For the last decade there has been an increasing i...
The non-enzymatic browning, namely Maillard reaction is commonly invoked to account for abiotic chemical transformations of organic matter. Here we report a new reaction pathway via the Maillard reaction to systematically synthesize a series of nitrogen-doped carbon dots (C-dots) with superhigh quantum yield (QY) and tunable multicolor luminescent displayment. The starting materials are glucose...
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