Results 51 to 60 of about 3,557,633 (304)
Journal of Agriculture and Food Research, 2023 This research work aimed to investigate the effects of different concentrations of Aloe vera gel (50%, 75%, and 100%) and honey (25%, 50%, and 100%) on the physicochemical changes in fresh-cut pineapple stored at 4 °C.
Tanny Saha +3 more
doaj +1 more source
Investigating transcription factor dynamics in health and disease using FRAP
FEBS Letters, EarlyView.FRAP analysis of GFP‐tagged transcription factors reveals how molecular mobility and target engagement change in response to drug treatment. By combining live‐cell imaging, quantitative model fitting, and statistical analysis, this approach uncovers transcription factor dynamics linked to disease mechanisms, providing a powerful framework for ...
Kannan Govindaraj +3 more
wiley +1 more source
Food Chemistry Advances, 2023 : The global source of pectin production is primarily citrus fruits. However, food industries looking for alternative sources for pectin production to reduce their production costs.
Md. Rakibul Islam +5 more
doaj +1 more source
Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential
FEBS Letters, EarlyView.Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta +3 more
wiley +1 more source
Influence of calcium fortification on the stability of anthocyanins in strawberry puree
Czech Journal of Food SciencesAnthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population.
Eugene Okraku Asare +5 more
doaj +1 more source
Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)
Acta Universitatis Sapientiae: Alimentaria, 2016 In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as ...
Székely D. +3 more
doaj +1 more source
Studies on the Preservatives in Foods (V)
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1964 Sorbic acid in foodstuffs has been determined UV-spectrometrically. However, the acid shows only one absorption band in UV region and its shift and being masked by interfering substances reduce the accuracy and precision of the analysis.In the present report, studies on the infrared spectrometric analysis of the acid are described. The results obtained
Tetsuo INOUE +3 more
openaire +4 more sources
Non-Thermal Food Preservation Methods in the Meat Industry
, 2019 The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers
Yikmis, Seydi +7 more
core +1 more source
Structure‐forward targeting of claudins with synthetic binders
FEBS Letters, EarlyView.Claudins form the paracellular barriers between epithelial and endothelial tissues at tight junctions and are targets for molecular binders with the goal of modulating barrier permeability. Claudin‐binding molecules are relevant in drug delivery or in altering claudin interactions with disease‐causing proteins.
Alex J. Vecchio
wiley +1 more source
Postharvest Quality of Plums Treated with Chitosan-Based Edible Coatings
PolysaccharidesThis study aims to investigate the differences in the effects of spraying and immersing methods on edible coatings for halved and pitted plums. Earlier studies have shown that these biodegradable packaging materials can preserve the quality and safety of
Gabor Zsivanovits +2 more
doaj +1 more source