Results 91 to 100 of about 511,400 (248)
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Microbial Cell Factories, 2017 Background Xylan, the major constituent of hemicellulose, is composed of β-(1,4)-linked xylopyranosyl units that for the backbone, with side chains formed by other chemical moieties such as arabinose, galactose, mannose, ferulic acid and acetyl groups ...
Yi Yang +7 more
doaj +1 more source
Protein glycosylation in sugar beet cell line can be influenced by DNA hyper- and hypomethylating agents [PDF]
, 2012 Protein glycosylation is a co- and post-translational modification that influences protein function, stability and localization. Changes in glycoprotein pattern during differentiation/dedifferentiation events exist in animal cells and DNA methylation ...
Dubravko Pavoković +1 more
core +2 more sources
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
Characterization of a GDS(L)-like hydrolase from Pleurotus sapidus with an unusual SGNH motif
AMB ExpressThe GDS(L)-like lipase from the Basidiomycota Pleurotus sapidus (PSA_Lip) was heterologously expressed using Trichoderma reesei with an activity of 350 U L−1. The isoelectric point of 5.0 was determined by isoelectric focusing.
Miriam A. Fingerhut +10 more
doaj +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Biotechnological applications of functional metagenomics in the food and pharmaceutical industries [PDF]
, 2015 peer-reviewedMicroorganisms are found throughout nature, thriving in a vast range of environmental conditions. The majority of them are unculturable or difficult to culture by traditional methods.
Alvarez-Ordonez, Avelino +3 more
core +1 more source
Grassland Research, EarlyView.Plant species richness was greater in summer in both alpine and subalpine grassland ecosystems. Soil moisture demonstrates significant positive correlations with soil organic carbon and total nitrogen across seasonal periods. Microbial α‐diversity peaks during summer but maintains functional stability across seasons.
Huma Ali +4 more
wiley +1 more source
Substrate Recognition and Specificity of Chitin Deacetylases and Related Family 4 Carbohydrate Esterases [PDF]
International Journal of Molecular Sciences, 2018 Carbohydrate esterases family 4 (CE4 enzymes) includes chitin and peptidoglycan deacetylases, acetylxylan esterases, and poly-N-acetylglucosamine deacetylases that act on structural polysaccharides, altering their physicochemical properties, and participating in diverse biological functions.
Hugo Aragunde +2 more
openaire +2 more sources