7 articles for “Browning”

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Research ArticleOpen accessEvery word in the titleIn Vitro Prevention of Browning in Plantain CultureInnocent Chimereze Onuoha, Chinonye Jemimah Eze, Chibuikem I.N. UnambaProblem statement: The in vitro propagation of plantain (Musa paradisiaca) is still faced with lots of challenges such as blackening or browning of tissues prior to culture due to the oxidation of phenolic compound by polyphenolic oxidase enzyme present in the tissue when excised. Approach: Understanding browning processes in plantain and possible ways of minimizing it during excision of explants … …OnLine Journal of Biological Sciences, Vol. 11, Issue 1 · 6 Jul 2011 · 15,229 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsA Static Magnetic Field Exposure in Obese Mice Induced by High Fat Diet: Its Effect on T-Box15 Gene and Uncoupling Protein 1 ExpressionWidia Bela Oktaviani, Puji Sari, Luluk Yunaini et al.Increased Ca2+ cytosolic concentration caused by Static Magnetic Field (SMF) exposure modulates Tbx15 protein and Ucp1 gene interaction that is involved in the thermogenesis browning process of white adipose tissue. Activation of Tbx15 as a transcription factor that regulates the expression of the Uncoupling protein 1 (Ucp1) gene induced by SMF exposure in adipose tissue converts excess accumulated fat into … …OnLine Journal of Biological Sciences, Vol. 24, Issue 2 · 23 Jan 2024 · 4,521 accessesView PDF Cite

Research NotesOpen accessIn the author namesPolymerisation and Oxidation of Docosahexaenoic AcidBrian Mundell Ross, Shelly Lynn Browning, Adrian McKeeOils rich in polyunsaturated fatty acids, such as linseed oil, can oxidise to form polymers. These can be used as protective coatings and act as an alternative to those derived from petrochemicals. Such renewable source oils usually require the addition of metal ions as catalysts of the polymerisation process and/or the partial pre-oxidation of the oil before use. We hypothesised … …American Journal of Biochemistry and Biotechnology, Vol. 12, Issue 1 · 11 Dec 2015 · 7,612 accessesView PDF Cite

Research ArticleOpen accessIn the abstractPreparation of D-Phenyllactic Acid-Chitosan Biodegradable Composite Coating and Its Preservation Effect on Shine-Muscat GrapeDongxing Zhu, Guanglun Xiong, Wenli Tang et al.Considering the pollution of plastic packaging and the harm of traditional food containing sulphur to the environment and human health, the development of green and edible coating materials with biodegradable power has become the focus of attention in recent years. In this study, based on a single factor test, D-Phenyl Lactic Acid-Chitosan Biodegradable Composite Coating (PACBC) was prepared by optimizing … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 1 · 23 Mar 2025 · 5,057 accessesView PDF Cite

Research ArticleOpen accessIn the abstractComparison of Fumigation and Immersion of Essential Oils on Quality and Physiology of Fresh Shiitake Mushrooms (Lentinus edodes)Yanjie Li, Yanxin Wang, Shudong Ding et al.The effects of different essential oils with fumigation or immersion on sensory and physiological quality of fresh shiitake mushrooms were evaluated during the storage. Shiitake mushrooms were treated with essential oils (grapefruit essential oil, rosemary essential oil, cinnamon essential oil) by fumigation and immersion respectively. The surface color, browning degree, sensory evaluation, hardness, soluble protein content, total phenolic content and … …American Journal of Biochemistry and Biotechnology, Vol. 18, Issue 1 · 10 Feb 2022 · 6,055 accessesView PDF Cite

Research ArticleOpen accessIn the abstractCharacterization of Crude Polyphenol Oxidase Activity in Buckwheat SproutsYuedong Song, Yangfang Zhang, Yilin Wang et al.Buckwheat sprouts can not only effectively reduce the trypsin inhibitor in buckwheat grain, but also improve the content of bioactive ingredients such as flavonoids and other effective components. However, Polyphenol Oxidase (PPO) in buckwheat sprouts causes browning of food, which limits the application of buckwheat sprouts in food. In addressing this problem, studying the characteristics of PPO in buckwheat sprouts … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 2 · 25 Jun 2021 · 6,486 accessesView PDF Cite

Research ArticleOpen accessIn the abstractDistribution of Polyphenol Oxidase in some Cruciferae VegetablesAndi Nur Faidah Rahman, Februadi Bastian, Jumriah Langkong, Shuji FujitaEnzymatic oxidation of polyphenolic compounds in damaged tissue of many fruits and vegetables induced undesirable browning as results in decreased marketability of products. A new type of polyphenol oxidase (PPO) that is “Phloroglucinol Oxidase (PhO)” have been reported in turnip and cabbage, and the purified enzymes also had strong peroxidase (POD) activity. Distribution of PPO from different plant source of … …American Journal of Applied Sciences, Vol. 13, Issue 1 · 31 Jan 2016 · 8,093 accessesView PDF Cite