Results 21 to 30 of about 1,200,950 (290)

DHPA Protects SH-SY5Y Cells from Oxidative Stress-Induced Apoptosis via Mitochondria Apoptosis and the Keap1/Nrf2/HO-1 Signaling Pathway

Antioxidants, 2022
Oxidative stress in the brain is highly related to the pathogenesis of Alzheimer’s disease (AD). It could be induced by the overproduction of reactive oxygen species (ROS), produced by the amyloid beta (Aβ) peptide and excess copper (Cu) in senile ...
Yunhui Cai, Ran Xiao, Yadan Zhang, Diya Xu, Ni Wang, Mengze Han, Yili Zhang, Lin Zhang, Wenhua Zhou   +8 more
doaj   +1 more source

Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Foods, 2020
Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas ...
Na-Young Gil, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim   +3 more
doaj   +1 more source

Authentication test of seasoning food materials made from turmeric using real-time PCR

Ho Chi Minh City Open University Journal of Science - Engineering and Technology, 2023
The authentication test for spices made from turmeric using real-time. This study aimed to determine whether the spice ingredients claimed to be made from turmeric actually contain turmeric, as asserted by the product.
Alfi Sophian, Ratna Purwaningsih
doaj   +1 more source

Expression and regulation of phenol-soluble modulins and enterotoxins in foodborne Staphylococcus aureus

AMB Express, 2018
Although high levels of staphylococcal phenol-soluble modulins (PSMs) in clinical methicillin-resistant Staphylococcus aureus (MRSA) has been shown to correlate with bacterial virulence, the PSMs expression in foodborne Staphylococcus aureus (S. aureus),
Xiaoxiao Wu, Miao Yang, Xin Fang, Shiqi Zhen, Jie Zhang, Xiangying Yang, Ling Qiao, Yang Yang, Chi Zhang   +8 more
doaj   +1 more source

Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles

Food Chemistry: X, 2023
The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied.
Han Hu, Xiang-Yu Zhou, Ya-Shu Wang, Yu-xin Zhang, Wen-Hua Zhou, Lin Zhang   +5 more
doaj   +1 more source

Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough

Foods, 2023
This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough.
Han Hu, Xiangyu Zhou, Yuxin Zhang, Wenhua Zhou, Lin Zhang   +4 more
doaj   +1 more source

Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets [PDF]

, 2019
Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability.
Aken, Anjo, Codoñer, Collins, Deutsch, Fu, Gillet, Hulsen, Klindworth, Laemmli, Lambert, Pazos, Perez-Riverol, Placzek, Santa, Sigurgisladottir, The UniProt Consortium, Tine, Toju, Tsironi   +19 more
core   +1 more source

Food processing and allergenicity

Food and Chemical Toxicology, 2015
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and ...
Verhoeckx, K., Vissers, Y., Baumert, J.L., Faludi, R., Fleys, M., Flanagan, S., Herouet-Guicheney, C., Holzhauser, T., Shimojo, R., van der Bolt, Nieke, Wichers, H.J., Kimber, I.   +11 more
openaire   +3 more sources

Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar

Microorganisms
This study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components.
Su Jeong Lee, Sun Hee Kim, Hee-Min Gwon, Jinju Park   +3 more
doaj   +1 more source

Food Processing Antioxidants

, 2017
Food processing has been carried out since ancient times as a way to preserve and improve food nutritional and organoleptic properties. Although it has some undesirable consequences, such as the losses of some nutrients and the potential formation of toxic compounds, a wide range of benefits can be enumerated.
Hidalgo, Francisco J., Zamora, Rosario
openaire   +3 more sources