Results 41 to 50 of about 140,586 (313)
Radiation Preservation of Food [PDF]
Public Health Reports (1896-1970), 1957 SOON after World War II, studies sponsored by the Atomic Energy Commission disclosed that ionizing radiation could be used to preserve foods, and a new concept of food processing appeared. Preservation of food promises to be one of the most important peaceful uses of atomic energy.
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Therapeutic Apheresis and Dialysis, EarlyView.ABSTRACT Introduction Patients requiring long‐term continuous renal replacement therapy (CRRT) generally have poor prognoses. This study evaluated whether adding continuous intravenous sodium infusion (cIVNa) is associated with improved hemodynamics and outcomes in patients undergoing long‐term CRRT for ≥ 7 days.
Akinori Yamaguchi +6 more
wiley +1 more source
FEBS Letters, EarlyView.We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee +3 more
wiley +1 more source
Economic factors of chitosan based packaging (review)
Почвознание, агрохимия и екологияThe food packaging is one of the most important part of the food industry. It concerns being a preservation technology, but it is an important factor in the marketing and logistics too.
Gabor Zsivanovits +3 more
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Frontiers in Nutrition, 2023 Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc.
Adrienn Varga-Tóth +8 more
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FEBS Letters, EarlyView.We identified a systemic, progressive loss of protein S‐glutathionylation—detected by nonreducing western blotting—alongside dysregulation of glutathione‐cycle enzymes in both neuronal and peripheral tissues of Taiwanese SMA mice. These alterations were partially rescued by SMN antisense oligonucleotide therapy, revealing persistent redox imbalance as ...
Sofia Vrettou, Brunhilde Wirth
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Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
Czech Journal of Food Sciences, 2014 hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different storage conditions.
Tereza ŠKORPILOVÁ +3 more
doaj +1 more source
Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system
FEBS Letters, EarlyView.Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
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Растениевъдни наукиThe stability characteristics of model emulsions O/W with stabilizer 20% dry matter from four varieties of Ziziphus jujube (Tiger tooth, Li (with and without spines), China 2A) of Bulgarian origin were studied.
Teodora Petkova +4 more
doaj +1 more source
DISINFECTION AND THE PRESERVATION OF FOOD. [PDF]
Journal of the American Chemical Society, 1904 n ...
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