Results 51 to 60 of about 199,191 (301)

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

Influence of Aerobic and Nitrogen Flush Packaging Methods and Frozen Storage on Quality Characteristics of Prune Puree Incorporated Ready-to-Eat Mutton Kheema

, 2017
The present investigation was carried out to evaluate the influence of aerobic packaging and nitrogen flush packaging methods on quality characteristics (physico-chemical, microbial and sensory quality) of 15 % prune puree extended mutton kheema at 0, 30,
Tejaswee Veligatla, N. Krishnaiah, G.V. Bhaskar Reddy, M. Shashi Kumar, Anitha Nalla, B. Gowtham Prasad, K. Kondal Reddy, V. Kesava Rao, Parthasarathi BC, Vijay Kumar Jawalagatti   +9 more
core   +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

Study on quality change of snakehead sausage during the frozen storage

Shipin yu jixie, 2022
Objective: The effect of frozen temperature on the storage characteristics of ready-to-eat snakehead sausages were investigated. Methods: In this study, The freezing temperature dehydration technique was used to control the moisture content of snakehead ...
HOU Bo-yu, WAN Jin-qing, XU Ming, WANG You-jun, SUN Xiao-lin, TONG Nian   +5 more
doaj   +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

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

CHARACTERISTIC OF FROZEN-THAWED EPIDIDYMAL SPERMATOZOA AND REFRIGERATED STORAGE OF RAM SPERMATOZOA [PDF]

, 2010
Post-mortem spermatozoa recovery is an important technique for obtaining germplasm reserves from genetically valuable animals or endangered species. The purpose of this study was to study whether ram spermatozoa within epididymides stored at 4º C for ...
Nuraini, I, Karja, NWK, Respaty, EMA, Prihatno, SA, Respaty, E.M.A, Gustari, Sri, Prihatno, Surya Agus, Gustari, S, Karja, Ni Wayan Kurniani   +8 more
core  

Understanding the influence of state/phase transitions on ice recrystallization in Atlantic salmon (Salmo salar) during frozen storage

, 2012
Temperature fluctuations during storage and distribution of frozen foods lead to ice recrystallization and microstructural modifications that can affect food quality.
Manahiloh, Kalehiwot N., Muhunthan, Balasingam, Sablani, Shyam S., Syamaladevi, Roopesh M.   +3 more
core   +1 more source

Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure

Food Chemistry: X, 2023
Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the ...
Beibei Zhao, Liuyu Hou, Ting Liu, Xinru Liu, Shijian Fu, Hua Li   +5 more
doaj   +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