Results 41 to 50 of about 189,265 (295)

PERBANDINGAN SUSU SKIM DENGAN TEPUNG KEDELAI DAN KONSENTRASI COCOA BUTTER SUBSTITUTE TERHADAP KARAKTERISTIK WHITE CHOCOLATE [PDF]

, 2017
The purpose of this research was to determine the characteristics of white chocolate influenced by the ratio of skim milk with the addition of soy powder and cocoa butter substitute (CBS). This research consists of preliminary and main research. The
WILLY PRANATA WIDJAJA, DS, Yusep Ikrawan, DS, YUSRA SASKIA NABILA, 123020127   +2 more
core  

Interplay between circadian and other transcription factors—Implications for cycling transcriptome reprogramming

FEBS Letters, EarlyView.
This perspective highlights emerging insights into how the circadian transcription factor CLOCK:BMAL1 regulates chromatin architecture, cooperates with other transcription factors, and coordinates enhancer dynamics. We propose an updated framework for how circadian transcription factors operate within dynamic and multifactorial chromatin landscapes ...
Xinyu Y. Nie, Jerome S. Menet
wiley   +1 more source

Health Risks, Past Usage, and Intention to Use Weight Loss Products in Normal Weight Women with High and Low Body Dysphoria [PDF]

, 2003
Objective: There are many health risks involved with the use of weight loss products by normal weight women. The mass media may compound this problem through the promotion of weight loss products and a thin body size.
Andrews, J. Craig, Netemeyer, Richard G., Whisenhunt, B. L., Williamson, D. A.   +3 more
core   +3 more sources

Multiple ETS family transcription factors bind mutant p53 via distinct interaction regions

FEBS Letters, EarlyView.
Mutant p53 gain‐of‐function is thought to be mediated by interaction with other transcription factors. We identify multiple ETS transcription factors that can bind mutant p53 and found that this interaction can be promoted by a PXXPP motif. ETS proteins that strongly bound mutant p53 were upregulated in ovarian cancer compared to ETS proteins that ...
Stephanie A. Metcalf, Nicholas F. Downing, Kaitlyn M. Mills, Samuel C. Metcalfe, Alexander E. Kritzer, Lindsey D. Mayo, Peter C. Hollenhorst   +6 more
wiley   +1 more source

Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria

Food Technology and Biotechnology, 2021
Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat ...
Taxiarchoula Magra, Nikolaos Soultos, Chrysostomos Dovas, Ekaterini Papavergou, Thomai Lazou, Ilias Apostolakos, Georgia Dimitreli, Ioannis Ambrosiadis   +7 more
doaj  

Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink

Jurnal Teknologi dan Industri Pertanian Indonesia, 2023
The purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor
Iswahyudi Iswahyudi, Selva Mahlinasha Arindani, Izna Nurdianty Muhdar   +2 more
doaj   +1 more source

An upstream open reading frame regulates expression of the mitochondrial protein Slm35 and mitophagy flux

FEBS Letters, EarlyView.
This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva, Ariann E. Mendoza‐Martínez, P. Abril Medina‐Flores, Carlos Campero‐Basaldua, Alexander DeLuna, Soledad Funes   +5 more
wiley   +1 more source

Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel

Agritech
Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta, Ambar Rukmini, Umar Santoso, Supriyadi Supriyadi, Sri Raharjo   +4 more
doaj   +1 more source

Cell wall target fragment discovery using a low‐cost, minimal fragment library

FEBS Letters, EarlyView.
LoCoFrag100 is a fragment library made up of 100 different compounds. Similarity between the fragments is minimized and 10 different fragments are mixed into a single cocktail, which is soaked to protein crystals. These crystals are analysed by X‐ray crystallography, revealing the binding modes of the bound fragment ligands.
Kaizhou Yan, Mathew Stanley, Olawale Raimi, Andrew T. Ferenbach, Helge C Dorfmueller, Daan M. F. van Aalten   +5 more
wiley   +1 more source

Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content

Czech Journal of Food Sciences
Two different morphologies of nanocellulose - cellulose nanofibres (CNFs) and cellulose nanocrystals (CNCs) with different contents were added to emulsified sausages to replace pork back fat in different proportions (10%, 30%, and 50%), and the colour ...
Hongzhen Guo, Xiaolan Shang, Yunping Cheng, Qiuling Li   +3 more
doaj   +1 more source