Results 131 to 140 of about 26,722 (309)

Sensory, proximate, and microbiological quality evaluation of five commercially important native and imported dry fish in Bangladesh

JSFA reports, EarlyView.
Abstract Background Dried fish is a popular protein‐rich food in Bangladesh, yet its safety and quality vary based on its origin, processing, and storage conditions. This study evaluated the sensory, proximate, and microbiological qualities of five commercially important dry fish available in Bangladeshi markets, including both native (Bangladesh) and ...
Nur Nahar Sohe, Md. Faisal, Nafisa Nawar Tamzi   +2 more
wiley   +1 more source

Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza, Maria João Rodrigues, Nuno Neng, Célia Quintas, Isabel Ratão, Luísa Custódio   +5 more
wiley   +1 more source

Bile salts and fatty acids induce the expression of Escherichia coli AcrAB multidrug efflux pump through their interaction with Rob regulatory protein [PDF]

, 2003
E Rosenberg, Dan Bertenthal, Matthew L. Nilles, Kevin P. Bertrand, Hiroshi Nikaido   +4 more
openalex   +1 more source

Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Omega‐3 fatty acids (omega‐3s) are polyunsaturated fatty acids linked with numerous health benefits. Omega‐3s exhibit multifaceted activities through various mechanisms. Eicosapentaenoic acid (EPA) alleviates oxidative stress by lowering reactive oxygen species and improving oxidative stress in brain tissues and acts against neurodegenerative ...
Md Faruque Ahmad, Abdulrahman A Alsayegh, Anjum Khanam, Awais Ahmed, António Raposo, Farkad Bantun, Md Zeyaullah, Ahmad O Babalghith, Abdullah F Aldairi, Boshra Mozaffar, Mohammed F Bajahzer, Mohamed H Abdelrahman, Mohammad Intakhab Alam   +12 more
wiley   +1 more source

Small Angle Scattering of X-Rays in Aqueous Solutions of Bile Acid Salts. [PDF]

, 1956
Per Ekwall, Krister Fontell, Ingvar Danielsson, Hugo Theorell, B. Thorell   +4 more
openalex   +1 more source

Effect of pork carnosine level on lipid and protein oxidation markers during in vitro co‐digestion in a Mediterranean meal model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study assessed the effects of dietary carnosine during the in vitro digestion of a healthy meal model based on the Mediterranean diet, comprising lean pork enriched with two levels of carnosine, whole grain bread, tomato, onion, and olive oil.
Yi Yao Li, Varoujan Yaylayan, Marie‐France Palin, Tania M. Ngapo, Simon Cliche, Fleur Gagnon, Claude Gariépy   +6 more
wiley   +1 more source

Effect of Bile Salts and Acidity on the Viability of Some Lactic Acid Bacteria [PDF]

, 2006
Hoda Mahrous, El Soda, Kamaly, N Berrada, J Lemeland, G Laroch, P Thouvenot, M Piaia, M Brashears, D Jaroni, J Trimble, W Charteris, P Kelly, L Morelli, J Collins, B Cocoran, C Stanton, G Fitzgerald, R Ross, S Gilliland, T Stanley, L Bush, S Gilliland, B Goldin, S Gorbach, K Hirayama, J Rafter, W Kim, J Ren, N Dunn, A Ouwehand, P Kirjavinen, C Shortt, S Salminen, W Lankaputhra, N Shah, P Marteau, P Pochart, Y Bouhnik, J Rambaud, A Olejnik, M Lewandowska, M Obarska, W Grajek, Ql% -Bi Wlo, Xud Wfu W, D Pereira, G Gibson, D Pereira, A Mccartney, G Gibson, J Rafter, P Renault, R Robinson, E Rnk, E Malinen, M Saarela, M Rinta-Koski, J Aarnikunnas, A Palva, M Saarela, G Mogensen, R Fonden, J Matto, T Mattilasandholm, N Shah   +65 more
openalex   +1 more source

Virulence response of escherichia coli O157:H7 to bile salts and short chain fatty acids [PDF]

, 2021
Mihaela Anca Serbanescu
openalex   +1 more source

Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley   +1 more source

Preparation and identification of oxidatin derivaties for Salts and acids of bile for medical uses

, 2004
Saadi M. Daher, Anis M. A Al-Rawi, Salma A. R. Abbas   +2 more
openalex   +2 more sources