搜索结果: 1-15 共查到“知识库 browning”相关记录33条 . 查询时间(0.062 秒)
Biomarkers of browning of white adipose tissue and their regulation during exercise- and diet-induced weight loss
browning exercise microarray obesity weight loss white adipose tissue
2018/12/13
Background: A hypothesis exists whereby an exercise- or dietary-induced negative energy balance reduces human subcutaneous white adipose tissue (scWAT) mass through the formation of brown-like adipocy...
Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
Eriobotrya japonica PPO POD
2015/3/30
Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from a new loquat fruit cultivar (Ninghaibai) and characterised using reliable spectrophotometric methods. In both cases, the optimum pH fo...
Effects of pre- and postharvest factors on browning in Braeburn
Braeburn browning disorder fertilizers triazoles controlled atmosphere 1-methylcyclopropene
2015/3/24
The effects of several pre- and postharvest factors on apple cv. Braeburn browning disorder (BBD) incidence using a nine-factor experimental design has been investigated. The design allowed the determ...
Dual Effects of Whey Protein Isolates on the Inhibition of Enzymatic Browning and Clarification of Apple Juice
apple polyphenoloxidase(PPO) whey proteins browning
2014/11/28
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to
ascorbic acid and l-cysteine.
Isabella Valancy Crawford and Elizabeth Barrett Browning
Isabella Valancy Crawford Elizabeth Barrett Browning
2014/1/20
Isabella Valancy Crawford's long poem Malcolm's Katie: A Love Story has been convincingly linked with Tennyson's domestic idylls by Elizabeth Waterston,1 but what has yet to be explored is the influen...
黄金梨气调贮藏中CO2对果实组织褐变及品质的影响(Effects of Different CO2 Volumefraction on Fruit Browning and Quality of ‘Whangkeumbae’during Controlled Atmosphere Storage)
黄金梨 保鲜 气调贮藏 CO2体积分数
2010/12/29
研究了O2体积分数为3%,CO2体积分数分别为0、0.5%、1.0%、2.0%、3.0%,温度为0℃,相对湿度为80%~85%条件下的气调贮藏对黄金梨贮藏后货架期间果实品质、采后生理以及组织褐变情况的影响。结果表明,与CK相比,5个气调处理对果实硬度下降均有一定的抑制效果,但体积分数为0的CO2气调处理能明显抑制果实呼吸强度,抑制果实的PG活性,贮藏180d时,未发生果皮和果肉褐变(包括CK),...
Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage
Minced dried pepper Nonenzymic browning Temperature pH
2009/10/15
The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in ...
Kinetic Modelling of the Maillard Browning Reaction in Pekmez (Grape Molasses)
Maillard reaction Temperature pH Concentration
2009/10/14
The effects of pH, temperature and total solube solids on the Maillard reactions which occurred during the storage of Pekmez were determined using accelerated storage test. The reaction was followed m...
Influence of Methyl Bromide Fumigation on the Internal Browning and Organic Acid Contents in Apple ‘Fuji ’ Fruits
Organic Acid Contents Apple Methyl Bromide Influence
2009/7/13
Unbagged ‘Fuji’ apple fruits were fumigated with different concentraitions (38, 48 and 58 g·m−3) of methyl bromide (MB) for 2 hrs at 15 °C, then aerated for 1 hr. These fruits were then stored a...
Effects of Cultivating Conditions during Fruit Enlargement on the Browning of Cucumber Fruit during Transportation
Fruit Enlargement Cucumber Transportation
2009/7/13
The effects of cultivating conditions during fruit enlargement on the browning of cucumber fruit were examined in fruit preserved at about 10°C during transportation. Conditions that increased the bro...
Effects of Adding Reducing Agent to the Nutrient Solution Containing Chloramine on the Occurrence of Root Browning and Growth in Lettuce
Reducing Agent Nutrient Solution Containing Chloramine Lettuce
2009/7/10
Reducing agents, such as sodium thiosulfate, sodium sulfite, sodium hydrosulfite and ascorbic acid, were added at the concentration of 0.01 mM to nutrient solution containing 0.5 mg Cl · liter-1 of hy...
Statistical Analysis of the Development of Internal Browning in Japanese Radish in Relation to Thermal Condition Using Logit Model
air temperature covering materials soil temperature
2009/7/8
To clarify the correlation between the occurrence of internal browning (IB) in Raphanus root and the thermal condition, especially, during the later growth period, a logit model was established, using...
Comparison of Enzymatic Browning of Japanese Pear and Apple
apple (Malus x domestica) Japanese pear (Pyrus pyrifolia) enzymatic browning
2009/7/8
When Japanese pear and apple are cut, the section of Japanese pear does not turn brown as readily as apple, although both fruits belong to the same family. Here, the enzymatic browning of the two frui...
The Effect of Lipid Oxidation in Frozen Pulverized Niboshi (Boiled and Dried Sardine) on Color Browning and Formation of Free Amino Acid
lipid oxidation dried fish browning free amino acid
2009/7/7
The relationship between lipid oxidation in pulverized niboshi which occurred during freezing and further oxidation, free amino acid loss, and browning which took place after the sample had been thawe...
Relationship between the Occurrence of Internal Browning and Anatomical and Chemical Factors in the Tuberous Root of Sweet Potato (Ipomoea batatas L.)cv.Kokei No.14
ascorbate-glutathione cycle parenchyma cell polyphenol oxidase
2009/7/6
The present study investigated the anatomical and chemical factors causing the internal browning (IB) in Ipomoea tuberous roots cv. Kokei No. 14. The experimental results demonstrated that roots exhib...