Results 61 to 70 of about 166,484 (312)
Design and analysis strategies for robust microbiome ageing research
FEBS Letters, EarlyView.The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik +5 more
wiley +1 more source
Developing sous vide/freezing systems for ready-meal components [PDF]
, 2005 End of Project ReportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21
O'Beirne, David +5 more
core
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
Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +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
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
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
Preserving stories, preserving food:
Canadian Food Studies, 2022 Worldviews, cultures, spirituality, and history not only influence how societies define “food” and “waste”, they also shape how we consume food and the relationship we have with the broader food system. While food waste has emerged as a global concern and a complex “wicked problem” that impacts stakeholders at all scales of operations, the issue is ...
Tammara Soma +3 more
openaire +1 more source