Results 11 to 20 of about 148,290 (264)
Shipin gongye ke-ji, 2023 Structured lipids are a new class of lipids recombined by combining fatty acids with special physiological functions at specific positions on the triglyceride backbone. Enzymatic catalyzed synthesis of structured lipids has attracted attention due to its
Bin PENG +4 more
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Foods, 2022 The present study aims to investigate the effects of ultrasound on the non-covalent interaction of β-lactoglobulin (β-LG) and luteolin (LUT) and to investigate the relationship between allergenicity and human intestinal microbiota.
Titi Wang +4 more
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Changes in physico-chemical properties and antioxidant activities during reduced-salt fermentation of green mussel (Perna viridis, Linnaeus 1758) [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2022 Green mussels were fermented at reduced salt condition by controlling the salt to mussel ratio at 1:6, in order to compare the physico-chemical and antioxidant properties with the control, at a ratio of 1:3, at the ambient temperature for 60 days. Salt
Maria France Q. De Vergara +4 more
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NUTRITIVE VALUE OF SOME FAST PRODUCTS MADE FROM SILVER CARP FISH, IN LAKE WADI EL-RAYAN, EL-FAYOUM, EGYPT [PDF]
Journal of Food and Dairy Sciences, 2012 This study evaluates the nutritive value of some fast products made from silver carp fish (Hypophthalmichthys molitrix), in Lake Wadi El-Rayan, El-Fayoum, Egypt.
S. Ibrahim, S. El-Sherif
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Foods, 2022 Ovalbumin (OVA) is a common carrier with high efficiency to deliver flavonoids. The aim of this study was to investigate the interaction mechanism of OVA and four flavonoids (quercetin (Que), myricetin (Myri), isorhamnetin (Ish), and kaempferol (Kaem ...
Wenna Zhou +5 more
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, 2021 Fish from catching has an important role in international fisheries as well as in developing countries like India. Therefore maintain good quality in fish raw material is necessary. This poster focuses on how to handle and preserve the fish. Fish processing can be subdivided into fish handling, which is preliminary processing of raw fish, and the ...
Rajalingam, Arrosan +2 more
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Enzymes in Fish and Seafood Processing [PDF]
Frontiers in Bioengineering and Biotechnology, 2016 Enzymes have been used for the production and processing of fish and seafood for several centuries in an empirical manner. In recent decades, a growing trend toward a rational and controlled application of enzymes for such goals has emerged. Underlying such pattern are, among others, the increasingly wider array of enzyme activities and enzyme sources,
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To fish or not to fish? Fish processing at Iron Gates: an experimental approach
, 2020 It is well known that many Mesolithic and Early Neolithic sites have been recovered during the past century in the Iron Gates region (Eastern Serbia). The application of diverse analysis on human remains and artefacts raised many questions, but also offered new ideas about the transitional period in the middle and lower course of Danube.
Anda Petrovic +3 more
openaire +3 more sources
Hyperosmotic stress induces PARP1‐mediated HPF1‐dependent mono(ADP‐ribosyl)ation
FEBS Letters, EarlyView.Sorbitol‐induced hyperosmotic stress rapidly induces reversible mono(ADP‐ribosyl)ation (MARylation) on PARP1 without the signs of genotoxic signaling. We show that PARP1 autoMARylation is HPF1 dependent and forms hydroxylamine‐resistant O‐glycosidic linkages.
Anna Georgina Kopasz +11 more
wiley +1 more source
Scales of analysis: Evidence of fish and fish processing at Star Carr [PDF]
Journal of Archaeological Science: Reports, 2018 This contribution directly relates to the paper published by Wheeler in 1978 entitled ‘Why were there no fish re- mains at Star Carr?’. Star Carr is arguably the richest, most studied and re-interpreted Mesolithic site in Europe but the lack of fish remains has continued to vex scholars.
Robson, Harry Kenneth +14 more
openaire +5 more sources