Results 51 to 60 of about 2,311 (169)
Journal of Dairy Science, 2022 : Fermented brown milk has gained popularity because of its unique taste and flavor. Lactobacillus bulgaricus ND02 is a starter culture that has good milk fermentation characteristics.
Jiangying Peng +4 more
doaj +1 more source
Advanced Science, Volume 13, Issue 18, 27 March 2026.A (2R,3R)‐butanediol dehydrogenase from Bacillus subtilis (BsBDH) is engineered for the enantioselective synthesis of 2‐hydroxycyclohexanone. A PASS computational design strategy is proposed to enhance the thermostability of BsBDH. Moreover, ESM‐1v combined with ISM is utilized for enhancing and inverting its stereoselectivity.
Haote Ding +5 more
wiley +1 more source
Europium incorporated into titanium oxide by the sol-gel method
Materials Research, 2005 In this work titanium sol was prepared from tetraethylorthotitanate (TEOT) in ethanol, stabilized with beta-diketonate 2,4 pentanedione in molar ratio 1:1 homogenized by magnetic stirring, europium ion was add as structural probe.
Lucas Alonso Rocha +7 more
doaj +1 more source
Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Quantitative analyses of glyoxal and methylglyoxal compounds in french fry samples by hplc using 4-Nitro-1,2-Phenlenediamine as a derivatizing reagent [PDF]
, 2020 Nowadays, there is a rising trend in processed food consumption. 1,2-Dicarbonyl compounds, GO and MGO, can be formed during thermal processing by Maillard reaction and oxidation of proteins and fats as precursors of advanced glycation end products (AGEs)
Çatak, Jale
core
Investigation of physicochemical properties, nutritional status, and volatile compounds profiling of four underutilized spices of Cameroon origin [PDF]
, 2023 In this study, four underutilized spices (fruit and ulb of Aframomum sulcatum, fruit of Xylopia africana, and bark of Hypodaphnis zenkeri) were analyzed for their physical properties, nutrients composition, and profile of volatile compounds using ...
Bhanuprakash Reddy, G. +8 more
core +1 more source
Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage
Future Postharvest and Food, Volume 3, Issue 1, Page 27-35, March 2026.The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar +6 more
wiley +1 more source
Frontiers in Molecular Biosciences, 2023 In the search for new metal complexes with antitumor potential, two dithiocarbazate ligands derived from 1,1,1-trifluoro-2,4-pentanedione (H2L1) and (H2L2) and four Ni(II) complexes, [Ni(L1)PPh3] (1), [Ni(L1)Py] (2), [Ni(L2)PPh3] (3), and [Ni(L2)Py] (4),
Cássia de Q. O. Cavalcante +6 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Essential oils (EOs) exhibit antimicrobial activity against foodborne pathogens due to their chemical composition. This review investigates the mechanisms of action of EOs at subinhibitory concentrations against Salmonella strains. Even at subinhibitory concentrations, EOs induce cellular stress and modulate bacterial metabolism. EOs interfere
Carolina Ramos +5 more
wiley +1 more source
CyTA - Journal of Food, 2019 A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins.
Maria Simona Chiș +7 more
doaj +1 more source