Results 181 to 190 of about 58,730,988 (246)

Adss1–HDAC3 Interaction: A Novel Mechanism for Epigenetic Regulation of Metabolism in Adipose Tissue

iNew Medicine, EarlyView.
ABSTRACT Obesity and its related metabolic disorders have emerged as global public health challenges with underlying mechanisms involving an imbalance between energy storage and expenditure in the adipose tissue. In recent years, with the deepening research on adipose tissue metabolism, the cross talk between metabolic enzymes and epigenetic regulation
Jiarui Zhao, Jingjing Sun, Yan Lu, Ying Yang   +3 more
wiley   +1 more source

New Hydrazone Derivatives Featuring Isatin and Piperazine Moieties: Synthesis, Cytotoxicity Evaluation, and Molecular Modeling Studies

Journal of Applied Toxicology, EarlyView.
ABSTRACT In this study, ten novel compounds (IPH1–IPH10) were designed by integrating three pharmacophores (isatin, piperazine, and hydrazone) commonly found in the molecular structures of anticancer agents. The target molecules were obtained by the reaction of in‐house prepared 4‐(4‐(pyridin/pyrimidin‐2‐yl)piperazin‐1‐yl)benzohydrazide with various ...
Semiha Köprü, Münevver Baran, Miyase Gözde Gündüz, Şengül Dilem Doğan   +3 more
wiley   +1 more source

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

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

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De-esterification of chlorophylls in olives by activation of chlorophyllase

Journal of Agricultural and Food Chemistry, 1993
The physicochemical conditions favoring the action of chlorophyllase in olive fruit itself have been investigated. Different temperatures and aqueous incubation media that contained acetone were tested. The highest levels of chlorophyllase activation in whole fruits (without extraction of the enzyme) were achieved by heating the fruits at 50 o C in a ...
M. Isabel. Minguez-Mosquera, Beatriz. Gandul-Rojas, Lourdes. Gallardo-Guerrero   +2 more
openaire   +1 more source

In Situ De‐esterification of lime pectin

Journal of the Science of Food and Agriculture, 1986
AbstractThe in situ de‐esterification of pectin in lime pulp by the action of pectinesterase (PE) has been investigated. It has been shown that the degree of pectin esterification is reduced to about 20% when the pulp is held at pH 8.5 for 90 min. The rate of de‐esterification by the enzyme in situ is highest when the pH is in the range 7.5–9.0 and the
Karen King, John R. Mitchell, Grenville Norton, John Caygill   +3 more
openaire   +1 more source

Synthesis, characterization and selective de-esterification of diorganotinbis(O-methylphosphite)s

Dalton Transactions, 2013
A one-pot reaction between di-n-butyl/diethyl/dimethyltin dichloride and dimethylphosphite (MeO)2P(O)H in a solvent free medium (120 °C, 18 h) proceeds smoothly to yield the corresponding diorganotinbis(O-methylphosphite)s, [R2Sn(OP(O)(OMe)H)2]n [R = n-Bu (1), Et (2), Me (3)].
Ravi, Shankar, Meenal, Asija, Nisha, Singla, Suddhastwa, Basu, Gabriele, Kociok-Köhn, Kieran C, Molloy   +5 more
openaire   +2 more sources

Kinetics of acid‐catalysed de‐esterification of pectin in a heterogeneous medium

International Journal of Food Science & Technology, 1989
SummaryThe rate constants of acid‐catalysed de‐esterification at 30,40 and 50°C of apple, lemon, grapefruit, orange and carrot pectins, in ethanolic hydrochloric acid show that the reaction is a pseudo first‐order reaction and is uninfluenced by the origin of the pectin.The activation parameters (ΔS*= ‐107.2±2.6 J mol‐1 K‐1; ΔH*= 74.51±0.96 kJ mol‐1 ...
N. KIRTCHEV, I. PANCHEV, CHR. KRATCHANOV
openaire   +1 more source

EFFECT OF DE‐ESTERIFICATION ON THE RHEOLOGICAL PROPERTIES OF κ‐CARRAGEENAN GELS

Journal of Texture Studies, 1981
The effect of de‐esterification on the rheological properties of κ‐carrageenan gels was studied by stress relaxation and dynamic mechanical measurements. By means of de‐esterification, the elastic modulus of κ‐carrageenan gels increased. This was attributed to the increase of alternation of D‐galactose and 3,6‐anhydro‐D‐galactose, and then the ...
MINEO WATASE, KATSUYOSHI NISHINARI
openaire   +1 more source