Results 111 to 120 of about 67,468 (305)

Investigating the Acid Failure of Aluminium Alloy in 2 M Hydrochloric Acid Using Vernonia amygdalina [PDF]

, 2012
The acid failure of aluminium alloy in 2 M hydrochloric acid solution in the presence of Vernonia amygdalina extract was investigated using gasometric technique. Aluminium alloy coupons of dimension 4 cm by 1 cm were immersed in test solutions of free
Ajayi, O. O., Omotosho, O. A.
core   +5 more sources

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review

Foods
Bitter food, because of its unique taste, is not popular with the public, and is even considered to be difficult to swallow. By binding to specific sites of bitter receptors (26 hTAS2Rs), bitter compounds activate the downstream signaling pathways ...
Kaina Qiao, Mingxia Zhao, Yan Huang, Li Liang, Yuyu Zhang   +4 more
doaj   +1 more source

Investigation of taste tainting in salmon flesh in the Ribble catchment [PDF]

, 1997
This report presents the findings of the first phase of an investigation into the cause(s) of taints in salmonid fish in the River Ribble, commissioned by the North West Region of the Environment Agency.
Crane, R.I., James, H.A., Naismith, I.A., Williams, D.   +3 more
core  

Targeted metabolomics reveals the optimal harvest time of Cabernet Sauvignon grapes in an emerging high‐altitude tropical region

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change has driven the expansion of viticulture in high‐altitude tropical regions. The dynamics of grape ripening and its metabolic profile are influenced by climatic conditions. This study aimed to identify the optimal harvest period for Cabernet Sauvignon grapes cultivated in an emerging Brazilian high‐altitude region using
Laura O. Lago, Rafaela D. Silveira, Vanessa T. da Rosa, Luana P. Mallmann, Mairon M. da Silva, Aline C.T. Biasoto, Juliane E. Welke   +6 more
wiley   +1 more source

Mining the bitter melon (momordica charantia l.) seed transcriptome by 454 analysis of non-normalized and normalized cDNA populations for conjugated fatty acid metabolism-related genes [PDF]

, 2010
Background Seeds of Momordica charantia (bitter melon) produce high levels of eleostearic acid, an unusual conjugated fatty acid with industrial value.
Peizhen Yang, Xiangjun Li, Matthew J Shipp, Jay M Shockey, Edgar B Cahoon   +4 more
core   +1 more source

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

Influence of commercial proteases on the proteolysis of enzyme modified cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2000
The influence of four commercial proteases, Protease A, Protease B, Protease C and a two enzyme blend Protease DE, on proteolysis in an enzyme modified cheese (EMC) base has been investigated.
Chen, Emily Yi Chuan
core  

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides [PDF]

Shipin Kexue
Bitter peptides derived from the hydrolysis of proteins can cause food to taste bitter and are generally deemed undesirable from the perspective of taste. However, studies have shown some bitter peptides to have bioactivities that are beneficial to human
PU Minghui, WU Hao, WEN Li, CHEN Maolong, CHENG Yunhui
doaj   +1 more source