Results 41 to 50 of about 2,586,440 (260)
Flaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profile
Пищевые системы, 2023 Flaxseed consumption has been prioritized by health-conscious people all over the world. Its consumption raises interest to it both from a personal and an industrial prospect due to its remarkable fatty acids profile.
Sh. D. Mirzaxmedov +5 more
doaj +1 more source
THERAPEUTIC VALUE OF CHRYSOPHANIC ACID IN DERMATOLOGY. [PDF]
Journal of the American Medical Association, 1906 I desire to present in this paper some clinical observations and suggestions as to the value of chrysophanic acid as an effectual therapeutic remedy locally in certain superficial parasitic skin diseases. Chrysophanic acid is obtained from "Goa powder" which is found in the heart wood or cavities formed by decay in the wood of " Andira Araroba ," a ...
openaire +1 more source
Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
FEBS Letters, EarlyView.Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source
Liang you shipin ke-ji, 2020 The peroxide value and acid value in edible vegetable oil were determined by automatic potentiometric titration. Through the establishment of uncertainty mathematical model, the uncertainty components and expanded uncertainty affecting the peroxide value
WANG Zhi-qiang +4 more
doaj +1 more source
Sensors, 2021 Quality control of deep-frying oil is a global public health concern. A simple and economic electrochemical chamber composed of two bare screen-printed carbon electrodes (working area: 78.54 × 102 cm2; distance: 0.0055 cm; cell constant: 0.70 × 10−2 cm−1)
Yi Kung, Bo-Chuan Hsieh
doaj +1 more source
FEBS Letters, EarlyView.We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace +6 more
wiley +1 more source
Design and analysis strategies for robust microbiome ageing research
FEBS Letters, EarlyView.The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik +5 more
wiley +1 more source
Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram
FoodsConsumers include pumpkin seeds in their diet as a snack in raw form or minimally processed by roasting. This process enables the seeds to develop a characteristic aroma and color. Herbs and spices are also distinguished by a pleasant and delicate aroma.
Mariola Kozłowska +6 more
doaj +1 more source
Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +1 more source
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
Czech Journal of Food Sciences, 2009 The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus) minced fish flesh were ...
E. Abd El-Moneim Mahmoud +3 more
doaj +1 more source