Results 61 to 70 of about 73,492 (285)
Use of essential oils in food preservation [PDF]
, 2017 New alternatives for food conservation and preservation are now emerging, as many studies have shown that the use of synthetic preservatives and chemical additives is leading to intoxication, cancer and other degenerative diseases.
Agulheiro-Santos, A.C. +4 more
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Molecular Oncology, EarlyView.Meta‐transcriptome analysis identified FGF19 as a peptide enteroendocrine hormone associated with colorectal cancer prognosis. In vivo xenograft models showed release of FGF19 into the blood at levels that correlated with tumor volumes. Tumoral‐FGF19 altered murine liver metabolism through FGFR4, thereby reducing bile acid synthesis and increasing ...
Jordan M. Beardsley +5 more
wiley +1 more source
Acylglycosides as future food preservatives
Czech Journal of Food Sciences, 2004 In this work monoesters of sucrose and င51;-glucose with fatty acids (both even and odd) were prepared as pure substances using the direct selective esterification of free sugar with bulky acylating agent.
J. Prekop +6 more
doaj +1 more source
Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview
Applied Sciences, 2021 The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a ...
Wei Liao +6 more
doaj +1 more source
Molecular Oncology, EarlyView.Dimethyl fumarate (DMF) reduces growth of HPV‐positive cervical cancer spheroids and induces ferroptosis in cervical cancer cells via blocking SLC7A11/Glutathione (GSH) axis. Combination of subcytotoxic doses of DMF and cisplatin (CDDP) further suppresses spheroid growth and drives cell death in 2D culture models.
Carolina Punziano +6 more
wiley +1 more source
Jamaican Spices as Food Preservatives
Annals of Tropical Research, 2013 The present review is a compilation of the spices commonly used in Jamaica for preserving foods especially meats. These include: Allium cepa L. (onion), Allium fistulosum L. (Escallion), Allium sativum L. (Garlic), Capsicum annum L.
Roy B.R. Porter +3 more
doaj +1 more source
Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability [PDF]
, 2015 A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system.
Chatterjee, Gourab +3 more
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A Preservative-Free Emergent Trap for the Isotopic and Elemental Analysis of Emergent Insects From a Wetland System [PDF]
, 2018 This study reports a cost-effective, live emergent trap designed for the preservative-free use in both biogeochemical and ecological analyses of emerging insects. The trap proved to be advantageous in several ways.
Kaster, Jerry L, MacKenzie, Richard A
core +2 more sources
Molecular Oncology, EarlyView.Tumors contain diverse cellular states whose behavior is shaped by context‐dependent gene coordination. By comparing gene–gene relationships across biological contexts, we identify adaptive transcriptional modules that reorganize into distinct vulnerability axes.
Brian Nelson +9 more
wiley +1 more source
The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2023 Bacterial and fungal resistance to chemical preservatives is a major food safety issue with significant health and economic ramifications. The efficacy of food preservatives in inhibiting the growth of fungi and bacteria is crucial to ensure the safety
Nurul Fatin Amilia Romli +3 more
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