Results 31 to 40 of about 189,765 (260)

Characterization and identification of frozen-thawed beef: the interactions of frozen storage and chilled display time

Food Science of Animal Products
The quality differences and Raman spectroscopic features of beef, which was frozen for 0–11 months followed by being thawed and displayed for 0–21 days were investigated.
Yufan An, Qiantong Wang, Ping Lu, Yunge Liu, Shujuan Gao, Stephanie Fowler, Rongrong Liang, Lixian Zhu, Wei Wang, Yimin Zhang   +9 more
doaj   +1 more source

Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough

Foods, 2023
The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of corresponding
Hatice Bekiroglu, Gorkem Ozulku, Osman Sagdic   +2 more
doaj   +1 more source

Study on Quality Change of Waxberry in Storage Period by Slow Freezing and Fast Freezing

Shipin gongye ke-ji, 2023
In this study, the effects of slow freezing (−20 ℃) and quick freezing (−80 ℃) on the cell wall structure of waxberry fruits were investigated, and the changes of main nutrient quality components during storage were also studied. The moisture content and
Guozhong HUANG, Qin WANG, Lukai MA, Huifan LIU, Dongjie LIU, Jiayi WANG, Xiaoting CHEN, Zhiyi WEN   +7 more
doaj   +1 more source

Biofunctional soy-based sourdough for improved rheological properties during storage

Scientific Reports, 2022
Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic ...
Bernadette-Emőke Teleky, Gheorghe Adrian Martău, Floricuța Ranga, Ioana Delia Pop, Dan Cristian Vodnar   +4 more
doaj   +1 more source

The planar cell polarity protein Vangl2 interacts with the PDZ‐domains of Scribble but not with a unique PDZ‐like domain in Inturned

FEBS Letters, EarlyView.
Structural and biochemical characterisations show that the planar cell polarity (PCP) protein Inturned harbours a unique PDZ‐like domain that does not bind canonical PDZ‐binding motifs (PBMs) like that of another PCP protein Vangl2. In contrast, the apical‐basal polarity protein Scribble contains four PDZ domains that bind Vangl2, but one PDZ domain ...
Stephan Wilmes, Jan Brysch, Carmen Gelze, Lilli Meier, Daniel Kümmel   +4 more
wiley   +1 more source

Structural insights into an engineered feruloyl esterase with improved MHET degrading properties

FEBS Letters, EarlyView.
A feruloyl esterase was engineered to mimic key features of MHETase, enhancing the degradation of PET oligomers. Structural and computational analysis reveal how a point mutation stabilizes the active site and reshapes the binding cleft, expading substrate scope.
Panagiota Karampa, Konstantinos Makryniotis, Theofani‐Iosifina Sousani, Evangelos Topakas, Vangelis Daskalakis, Maria Dimarogona   +5 more
wiley   +1 more source

Diversity and complexity in neural organoids

FEBS Letters, EarlyView.
Neural organoid research aims to expand genetic diversity on one side and increase tissue complexity on the other. Chimeroids integrate multiple donor genomes within single organoids. Self‐organising multi‐identity organoids, exogenous cell seeding, or enforced assembly of region‐specific organoids contribute to tissue complexity.
Ilaria Chiaradia, Madeline A. Lancaster
wiley   +1 more source

Effect of Different Frozen Storage Periods on Water Absorption Characteristics of Pre-cooked Sea Cucumber（Apostichopus japonicus）

Shipin gongye ke-ji
To investigate the influence of frozen durations on the water adsorption characteristics of pre-cooked sea cucumber (PCSC), the samples were frozen at −20 ℃ for 0, 1, 3, 6, 12 months, respectively.
Miaomiao TIAN, Yingying ZHOU, Maodong SONG, Ke WU, Xinru FAN, Meng LI, Yongsheng MA, Qiancheng ZHAO   +7 more
doaj   +1 more source

Salmonella lipopolysaccharide‐containing supported lipid bilayers as platforms to study bacteriophage interactions

FEBS Letters, EarlyView.
We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace, Alyssa Borges, Charles Arnaud, Tove Karlsson, Nina K. Bröker, Stefanie Barbirz, Marta Bally   +6 more
wiley   +1 more source

Frozen Storage of Ground Turkey

Poultry Science, 1975
Abstract Ground turkey was prepared from fresh turkeys and from turkeys that had been in frozen storage for six or ten months. The ground turkey was prepared commercially, packed in two types of plastic tubes that differed in oxygen permeability, and held at −12 to −29° C. for two, four, and eight months. None of these variables affected the peroxide
H.H. Palmer, H.D. Michener, H.G. Bayne, C. Hudson, E. Mecchi, K. Ijichi   +5 more
openaire   +1 more source