Results 41 to 50 of about 73,492 (285)
Application of natural preservatives in functional foods
Food Materials ResearchThe use of natural preservatives has a long history, dating back centuries when traditional medicine relied on plant-based and other natural compounds to enhance food stability and safety.
Sanaz Malek, Masoumeh Moslemi
doaj +1 more source
Organic hospital food is desired by patients and engages the kitchen [PDF]
, 2007 In December 2005 a questionnaire survey was conducted at the University Hospital in Trondheim, Norway. Patients and personnel expressed that food is important for their health and well-being.
Behrens, Gesine +2 more
core
Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
core +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
, 2023 Every living organism needs food to survive. Foods have many nutrients like carbohydrates, fats, proteins, vitamins, or minerals etc. These nutrients are ingested and digested by an organism to produce energy which is required to stimulate growth and maintain normal life process and as such, the increase in demand for agricultural produce necessitates ...
openaire +1 more source
Faktor-faktor Yang Mempengaruhi Keberadaan Zat Pewarna Dan Pengawet Terlarang Pada Makanan Jajanan Di Pasar-pasar Tradisional Kota Semarang [PDF]
, 2017 Foods that contain substances harmful to the body will have a negative impact for people who consume them. Hazardous substances are often found in the banned dyes and preservatives.
Darundiati, Y. H. (Yusniar) +2 more
core
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
wiley +1 more source
Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran [PDF]
, 2015 A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products
Akbari Azam, M. +4 more
core
The effects of label design characteristics on perceptions of genetically modified food [PDF]
, 2012 Objective. To explore the effects on perceptions of labelling food for genetically modified content. Background: there is increasing public pressure for the compulsory labelling of genetically modified food content on all food products, and yet little is
Coulson, N +5 more
core +2 more sources
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
wiley +1 more source