Results 21 to 30 of about 55,656 (266)

The local transcriptional regulators SacR1 and SacR2 act as repressors of fructooligosaccharides metabolism in Lactobacillus plantarum

Microbial Cell Factories, 2020
Background In Lactobacillus plantarum, fructooligosaccharides (FOS) metabolism is controlled by both global and local regulatory mechanisms. Although catabolite control protein A has been identified as a global regulator of FOS metabolism, the functions ...
Chen Chen, Linlin Wang, Haiyan Yu, Huaixiang Tian   +3 more
doaj   +1 more source

Biotransformation and Production from Hansenula Anomala to Natural Ethyl Phenylacetate

MATEC Web of Conferences, 2015
Ethyl phenylacetate can be widely applied in many industries, such as food, medicines, cosmetics and medicinal herbs. At the moment, the production of natural ethyl phenylacetate is very limited. However, the biotransformation production of natural ethyl
Tian Xun, Wang Jingwen, Li Qianqian, Guan Shimin, Cai Baoguo, Rong Shaofeng   +5 more
doaj   +1 more source

Optimization of Ultrasound-Assisted Cellulase Extraction from Nymphaea hybrid Flower and Biological Activities: Antioxidant Activity, Protective Effect against ROS Oxidative Damage in HaCaT Cells and Inhibition of Melanin Production in B16 Cells

Molecules, 2022
In this study, ultrasonic-assisted cellulase extraction (UCE) was applied to extract flavonoids and polyphenols from the Nymphaea hybrid flower. The extraction conditions were optimized using the response surface method (RSM) coupled with a Box-Behnken ...
Hui-Min Liu, Sheng-Nan Lei, Wei Tang, Meng-Han Xun, Zhi-Wei Zhao, Ming-Yan Cheng, Xiao-Dan Zhang, Wei Wang   +7 more
doaj   +1 more source

A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae

Current Research in Food Science, 2022
This study mainly focused on a strategy for reducing acrylamide(AM) content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation.
Xiaoli Zhou, Mengjie Duan, Shijie Gao, Tian Wang, Yibao Wang, Xinyi Wang, Yiming Zhou   +6 more
doaj   +1 more source

Preparation and Characterization of Dual-Stabilized Vanillin Complexes Based on Soy Protein Isolate Through pH-Shifting Strategy

Foods
Vanillin is widely used in foods, but its poor water dispersibility and limited stability reduce its flavor performance during processing and storage.
Xudong Wang, Kaiwen Wu, Yating Shen, Zhenglin Wu, Weijian Yuan, Weina Wu, Fengping Yi   +6 more
doaj   +1 more source

Rationale use of microbiological diagnostic techniques: A module for undergraduate medical students

CHRISMED Journal of Health and Research, 2018
Introduction: As we all know that 2nd-year professional students are just the beginner to learn the clinical skills. By teaching rational use of various laboratory techniques, one can shortlist the investigations to be ordered, thereby making it cost ...
Aroma Oberoi
doaj   +1 more source

Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma

Frontiers in Plant Science, 2016
Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma.
Tina Ilc, Danièle Werck-Reichhart, Nicolas Navrot, Nicolas Navrot   +3 more
openaire   +4 more sources

Calpain small subunit homodimerization is robust and calcium‐independent

FEBS Letters, EarlyView.
Calpains dimerize via penta‐EF‐hand (PEF) domains. Using single‐molecule force spectroscopy, we measured the strength and kinetics of PEF–PEF homodimer binding. The interaction is robust, shows a transient conformational step before dissociation, and remains largely insensitive to Ca2+.
Nesha May O. Andoy, Trina Dykstra‐MacPherson, Mathias A. Bell, Peter L. Davies, Ruby May A. Sullan   +4 more
wiley   +1 more source

Nematicidal Action of Microencapsulated Essential Oil of Flesh Fingered Citron

Journal of Chemistry, 2020
Flesh fingered citron (FFC) essential oil (EO) is susceptible to volatilisation at room temperature. Therefore, its use as a nematicide requires a controlled release.
Xixi Piao, Lirong Zhang, Songxing Zhang, Fengping Yi   +3 more
doaj   +1 more source

Effect of Enzymatic Hydrolysis Combined with High Temperature Processing on the Flavor of Cocoa Powder

Shipin gongye ke-ji, 2022
The study aimed to evaluate the effect of enzymatic hydrolysis and high temperature on the flavor of cocoa. First, the effect of five proteases on free amino acids in enzymatic hydrolysate were investigated.
Lei QIAN, Haiyan YU, Xinman LOU, Huaixiang TIAN   +3 more
doaj   +1 more source