Results 41 to 50 of about 1,128,056 (280)

Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles

Meat and Muscle Biology
While the factors impacting raw meat color have been extensively explored, the factors affecting cooked meat color have been largely ignored, leaving a gap in research. Establishing a baseline for the changes that accompany different degrees of doneness (
Ellie G Kidwell, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Melvin Hunt, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis G. O'Quinn   +9 more
doaj   +2 more sources

From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics

Advanced Functional Materials, EarlyView.
We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou, Bokeon Kwak, Dario Floreano, Esther Amstad   +3 more
wiley   +1 more source

Antibacterial Mode of Eucommia ulmoides Male Flower Extract Against Staphylococcus aureus and Its Application as a Natural Preservative in Cooked Beef

Frontiers in Microbiology, 2022
The research was conducted to elucidate the antibacterial performance and mode of action of Eucommia ulmoides male flower extract (EUMFE) against Staphylococcus aureus and its application as a natural preservative in cooked beef.
Min Xing, Min Xing, Shun Liu, Yaping Yu, Ling Guo, Yao Wang, Yao Wang, Yage Feng, Peng Fei, Peng Fei, Peng Fei, Huaibing Kang, Huaibing Kang, Md. Aslam Ali   +13 more
doaj   +1 more source

Lab‐in‐a‐Tube System Integrating Hierarchically Wrinkled Electrodes and DNAzyme‐Functionalized Beads for Diagnosis of Clostridioides difficile Infection

Advanced Materials, EarlyView.
The point‐of‐care diagnosis of Clostridioides difficile infection remains challenging due to reliance on slow culture and amplification‐based methods. A lab‐in‐a‐tube electrochemical biosensor integrating DNAzymes, antifouling magnetic beads, and a hierarchically structured flow cell enables amplification‐ and culture‐free detection directly in stool ...
Survanshu Saxena, Soyeon Lee, Youngeun Choi, Jonathan L'Heureux‐Hache, Jiaying Liu, Sadman Sakib, Sara M. Imani, Marek Smieja, Yingfu Li, Todd Hoare, Leyla Soleymani   +10 more
wiley   +1 more source

Sidechain Modulation of Responsive Metal‐Organic Framework Pore Chirality for Enhanced Enantioseparation

Angewandte Chemie, EarlyView.
[Zn2(L‐ValPyr)2] is a chiral and flexible metal‐organic framework that places the isopropyl sidechains of L‐valine inside the pores, creating accessible space in the shape of a three‐blade propeller. The framework adapts its structure to position the substituted aromatic guests in its peripheral pockets through favorable interactions with the isopropyl
Luke A. Johnson, Laurence J. Kershaw Cook, Bhupendra P. Mali, Datta Markad, Nikos Panagiotou, Dmytro Antypov, Alexandros P. Katsoulidis, Matthew J. Rosseinsky   +7 more
wiley   +2 more sources

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Molecules, 2022
Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the ...
Beata Biernacka, Dariusz Dziki, Urszula Gawlik-Dziki   +2 more
doaj   +1 more source

Carbon Monoxide as a Colorant in Cooked or Fermented Sausages

Journal of Food Science, 2006
ABSTRACT:  The study aimed at substituting nitrite with carbon monoxide (CO) in cooked or fermented meat batter products by investigating color and color stability in myoglobin solutions, model meat systems, and full‐scale hotdog and salami sausages of pork and beef.
Sorheim, O., Langsrud, O., Cornforth, Daren P., Johannessen, T. C., Slinde, E., Berg, P., Nesbakken, T.   +6 more
openaire   +2 more sources

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking

Food Science of Animal Resources, 2023
In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b* were selected as the responses for RSM.
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung   +4 more
openaire   +2 more sources

Rab1A Promotes Hepatic Steatosis by Suppressing Mitophagy via the Raf‐1/ERK1/2/PINK1 Signaling Axis

Advanced Science, EarlyView.
Why does fat accumulate in the liver? Our study reveals Rab1A as the molecular switch that silences the cell's mitochondrial cleanup crew. Turning Rab1A off reactivates mitophagy, clears excess fat, and reverses fatty liver disease in mice—offering a promising new therapeutic target for MASLD, a growing global health challenge.
Li Zhang, Jianhua Li, Huilu Zhang, Qi Qin, Yichen Huang, Xiaofan Tian, Chao Sun, Binbin Li, Zhengxin Wang, Xin Zhang   +9 more
wiley   +1 more source

Nontargeted Metabolomics to Understand the Impact of Modified Atmospheric Packaging on Metabolite Profiles of Cooked Normal-pH and Atypical Dark-Cutting Beef

Metabolites
Background: Limited knowledge is currently available on the effects of modified atmospheric packaging (MAP) on the metabolite profiles of cooked beef. The objective was to evaluate the impact of packaging on the cooked color and cooked metabolite profile
Keayla M. Harr, Noah Jewell, Gretchen G. Mafi, Morgan M. Pfeiffer, Ranjith Ramanathan   +4 more
doaj   +1 more source