523 resultados para browning


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"Bibliographical note": p. 93-100.

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Memorial of Mrs. Browning by Theodore Tilton: v. 4, p. [13]-75.

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"Florence edition."

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On verso: Mrs. (G.S.) Morris, Mrs. (W.H.) Pettee, Mrs. I.N. Demmon, Mrs James B. Angell, Louise Pond, Mrs. Waldron (sister of E.L. Walter), Mrs. Harry Hutchins, Mrs. M.L. D'Ooge, Mrs. Elisha Jones, Mrs. Warren P. Lombard, Mrs. B.A. Hinsdale, Mrs. Palmer

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On verso: Photograph of the "Browning Club." This meeting is at Mrs. James B. Angel's about 1895-1900. (Mrs. Angell at left of pillar, seated; Mrs. I.N. Demmon directly behind. Mrs. Martin Dodge standing holding a book.) Also on verso: attached list of names. Handwritten on mat: Randall

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Thesis (doctoral)--Kgl. Ludwig-Maximilians-Universitat Munchen.

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Reprinted from the 1868 edition. Pref., V.1, dated Dec. 25. 1867

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Mode of access: Internet.

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Thesis (Master's)--University of Washington, 2016-06

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Litchi (Litchi chinensis Sonn.) is a subtropical to tropical fruit of high commercial value in international trade. However, harvested litchi fruit rapidly lose their bright red skin colour. Peel browning of harvested litchi fruit has largely been attributed to rapid degradation of red anthocyanin pigments. This process is associated with enzymatic oxidation of phenolics by polyphenol oxidase (PPO) and/or peroxidase (POD). PRO and POD from litchi pericarp cannot directly oxidize anthocyanins. Moreover, PPO substrates in the pericarp are not well characterised. Consequently, the roles of PPO and POD in litchi browning require further investigation. Recently, an anthocyanase catalysing the hydrolysis of sugar moieties from anthocyanin to anthocyanidin has been identified in litchi peel for the first time. Thus, litchi enzymatic browning may involve an anthocyanase-anthocyanin-phenolic-PPO reaction. Current research focus is on characterising the properties of the anthocyanase involved in anthocyanin degradation. Associated emphasis is on maintenance of membrane functions in relation to loss of compartmentation between litchi peel oxidase enzymes and their substrates. (C) 2004 Elsevier Ltd. All rights reserved.