Results 21 to 30 of about 292,601 (358)

Influence of total polar compounds on lipid metabolism, oxidative stress and cytotoxicity in HepG2 cells

Lipids in Health and Disease, 2019
Background Recently, the harmful effects of frying oil on health have been gradually realized. However, as main components of frying oils, biochemical effects of total polar compounds (TPC) on a cellular level were underestimated.
Jingjie Ju, Zhaojun Zheng, Yong-jiang Xu, Peirang Cao, Jingwei Li, Qiu Li, Yuanfa Liu   +6 more
doaj   +1 more source

Lipid Profiles of Human Milk and Infant Formulas: A Comparative Lipidomics Study

Foods, 2023
Infant formulas (IFs) are prevalent alternatives for human milk (HM), although their comparative lipid profiles have not been fully investigated. We adopted lipidomics to analyze and compare in-depth the lipid patterns of HM and IFs.
Danjie Wu, Le Zhang, Yan Zhang, Jiachen Shi, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu   +6 more
doaj   +1 more source

Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency [PDF]

, 2015
Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority ofIndonesian farmers are reluctance to do fermentation. This research aimed to study factors causing farmers
Hariyanti, Y. (Yuli), Soemarno, J. (Joko), Soeparto, S. A. (Soetanto), Sophia Hartatri, Diany Faila   +3 more
core   +3 more sources

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]

, 2019
In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé, Benítez Cabello, Antonio, Garrido Fernández, Antonio, Jiménez Díaz, Rufino, Morales Gómez, María Lourdes, Rodríguez Gómez, Francisco   +5 more
core   +1 more source

Molecular, structural and biochemical characterization of a novel recombinant chlorophyllase from cyanobacterium Oscillatoria acuminata PCC 6304

Microbial Cell Factories, 2021
Background Chlorophyllase catalyzes the hydrolysis of chlorophyll and produces chlorophyllide and phytol. Cyanobacterial chlorophyllases are likely to be more highly heterologously expressed than plant chlorophyllases.
Sitian Gu, Xiaojun Dai, Zhengjun Xu, Qiwen Niu, Jiang Jiang, Yuanfa Liu   +5 more
doaj   +1 more source

Influences of Electron Beam Irradiation on the Physical and Chemical Properties of Zearalenone- and Ochratoxin A-Contaminated Corn and In Vivo Toxicity Assessment

Foods, 2020
Electron beam irradiation (EBI) has high energy, no induced radioactivity, and strong degradation capacity toward mycotoxins, such as zearalenone (ZEN) and ochratoxin A (OTA).
Xiaohu Luo, Yuheng Zhai, Lijun Qi, Lihong Pan, Jing Wang, Jiali Xing, Ren Wang, Li Wang, Qingchuan Zhang, Kai Yang, Zhengxing Chen   +10 more
doaj   +1 more source

Preparation of Human Milk Fat Substitutes: A Review

Life, 2022
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition.
Xuan Jiang, Xiaoqiang Zou, Zhonghao Chao, Xiuli Xu   +3 more
doaj   +1 more source

Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains

Fermentation, 2022
To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of ...
Shiming Shen, Jinlong Liu, Ruiqi Luo, Jiaojiao Zhang, Dong Zhao, Xinxin Xue, Jia Zheng, Zongwei Qiao, Qiang Zhang, Zheng Feng, Xinglin Han   +10 more
doaj   +1 more source

Batch fermentation process: Modelling and direct sensitivity analysis [PDF]

, 2009
Based on a nonlinear model, this article realizes an investigation of dynamic behaviour of a batch fermentation process using direct sensitivity analysis (DSA).
Agachi, Paul Şerban, Meyer, Xuân-Mi, Sipos, Anca, Strehaiano, Pierre   +3 more
core   +3 more sources

Evaluation of fermented tea (kombucha) quality

Žemės ūkio mokslai, 2020
The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions.
Vanesa Šliažaitė, Aurelija Paulauskienė, Aurimas Krasauskas   +2 more
openaire   +2 more sources