Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans
Agronomy, 2021 Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid ...
Quintino Reis de Araujo +6 more
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Simple models of protein folding and of non--conventional drug design [PDF]
, 2004 While all the information required for the folding of a protein is contained in its amino acid sequence, one has not yet learned how to extract this information to predict the three--dimensional, biologically active, native conformation of a protein ...
Abkkevich V I +25 more
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THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN
Harčova Nauka ì Tehnologìâ, 2022 Fermentation in the technology of dry-cured meat products helps to create products with high sensory characteristics and an extended shelf life. The purpose of this work was to study how bacterial and enzyme preparations affected the accumulation of free
S. Danylenko +5 more
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Macronutrients and essential amino acids on digestive process of the freshwater teleost Matrinxã
Medicina Veterinária, 2021 The objective of this work was to evaluate the effect of macronutrients and essential amino acids on digestive process of the freshwater teleost Matrinxã (Brycon amazonicus).
Rodrigo Yamakami Camilo +5 more
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Transformation of the Methylotrophic Actinomycete Amycolatopis methanolica with Plasmid DNA: Stimulatory Effect of a pMEA300-Encoded Gene [PDF]
, 1995 Amycolatopsis methanolica contains a 13.29-kb plasmid (pMEA300) present both in the free state and integrated at a unique genomic location. A pMEA300-free derivative (strain WV1) was selected, allowing further analysis of pMEA300-encoded functions. Whole
Dijkhuizen, L., +2 more
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Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I [PDF]
, 2016 Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs)
Buonanno, Martina +4 more
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Free amino acids in a cave beetle \u3cem\u3eDarlingtonea kentuckensis\u3c/em\u3e Valentine (Coleoptera: Carabidae) [PDF]
, 1974 Free amino acids of Darlingtonea kentuckensis were investigated by two-dimensional, thin-layer chromatography on Silica Gel G. Thirteen amino acids which could be identifìed (alanine, glutamic acid, glycine, histidine, isoleucine and/or leucine, lysine ...
Sperka, R. J.
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Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation [PDF]
, 1998 The free amino acids, peptide-N, reducing sugars (the flavour precursors in cocoa) and pyrazine profiles of mix hybrid cocoa beans fermented in a rotary drum reactor were monitored over a period of 6 days.
Ali, Asbi +3 more
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Determination of free amino acid and biogenic amine contents of hungarian sparkling wines
Czech Journal of Food Sciences, 2004 Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár).
L. Simon-Sarkadi, E. Szőke, A. Kerekes
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The protein, peptide and free amino-acid contents of some species of Gracilaria from south-east coast of India [PDF]
, 1964 Four species of Gracilaria are investigated for their free amino-acid contents, as well as amino-acid constituents in the proteins and the peptides, using quantitative paper chromatographic technique.
Lewis, E.J.
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