Results 101 to 110 of about 2,437,457 (383)
Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China
A high-performance liquid chromatography method was applied for the determination of the levels of benzoic acid and sorbic acid in 221 snack food samples, including fruit wine, noodle products, pickled products, baking products, cooked meat products, and
Chaojian Xu+6 more
doaj +1 more source
Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes [PDF]
The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C.
Aminzare, M.+6 more
core +1 more source
TTT and R2TP chaperone complexes are required for the assembly and activation of mTORC1. WAC directly interacts with components of TTT, R2TP, and mTORC1, and these interactions are affected by the availability of glucose and glutamine, correlating with changes in mTORC1 activity.
Sofía Cabezudo+11 more
wiley +1 more source
Berberine–cinnamic acid co‐crystal (BBR‐CA) inhibits the phosphorylation of the phosphatidylinositol 3‐kinase (PI3K)/AKT/mammalian target of rapamycin (mTOR) pathway, suppressing the transfer of pre‐sterol regulatory element‐binding proteins‐1 (SREBP‐1) from the endoplasmic reticulum to the nucleus. This results in a decrease in the expression level of
Wenheng Gao+7 more
wiley +1 more source
Epigallocatechin‐3‐gallate (EGCG) acutely inhibited gluconeogenesis and enhanced glycolysis, glycogenolysis, and fatty acid oxidation in perfused rat livers. Mechanistic assays revealed mitochondrial uncoupling, inhibition of pyruvate carboxylation and glucose‐6‐phosphatase, shift of NADH/NAD+ ratios toward oxidation, and loss of membrane integrity ...
Carla Indianara Bonetti+8 more
wiley +1 more source
Consumer Willingness to Pay for Preservative-Free Food: The Case of Beijing [PDF]
Consumers are facing a trade-off between the benefits of an increase in the length of the shelf life of food, such as low food costs, and the potential health damages caused by food preservatives.
Liu, Yuanyuan, Yu, Xiaohua, Zeng, Yinchu
core
Food additives and consumer preferences: A cross-cultural choice based conjoint analysis [PDF]
Important differences have been reported in several countries about the level of concern in connection with food additives. In order to better understand the consumer preferences related to foodstuffs containing food additives, five hypotheses were ...
Bánáti, D.+5 more
core +1 more source
Rethinking plastic waste: innovations in enzymatic breakdown of oil‐based polyesters and bioplastics
Plastic pollution remains a critical environmental challenge, and current mechanical and chemical recycling methods are insufficient to achieve a fully circular economy. This review highlights recent breakthroughs in the enzymatic depolymerization of both oil‐derived polyesters and bioplastics, including high‐throughput protein engineering, de novo ...
Elena Rosini+2 more
wiley +1 more source
Tannin-boron wood preservatives [PDF]
Tannin-boron wood preservatives are alternative products to replace water-borne formulations based on copper. Interesting results in protection against fungus (pycnoporus sanguineus) were achieved with formulations based of 20% tannin solutions ...
Pizzi, Antonio+3 more
core
ABSTRACT C‐truncating variants in the charged multivesicular body protein 2B (CHMP2B) gene are a rare cause of frontotemporal lobar degeneration (FTLD), previously identified only in Denmark, Belgium, and China. We report a novel CHMP2B splice‐site variant (c.35‐1G>A) associated with familial FTLD in Spain. The cases were two monozygotic male twins who
Sara Rubio‐Guerra+17 more
wiley +1 more source