Results 11 to 20 of about 359,706 (167)

Investigating the induction of polyphenol biosynthesis in the cultured Cycolocarya paliurus cells and the stimulatory mechanism of co-induction with 5-aminolevulinic acid and salicylic acid

Frontiers in Bioengineering and Biotechnology, 2023
Background: Plant cell culture technology is a potential way to produce polyphenols, however, this way is still trapped in the dilemma of low content and yield.
Li-Juan Ling, Meng Wang, Chuan-Qing Pan, Dao-Bang Tang, En Yuan, Yuan-Yuan Zhang, Ji-Guang Chen, Da-Yong Peng, Zhong-Ping Yin   +8 more
doaj   +1 more source

Research Progress on the Application of Edible Coating Preservation Technology in Chilled Meat

Shipin gongye ke-ji, 2023
Chilled meat is favored by consumers because of its good taste, high nutritional value and safety factor. However, the short shelf life restricts the further development of the cold meat industry, and the preservation of cold meat to extend its shelf ...
Jin YAN, Lingli CHEN, Sichen HE, Wenlu WEI, Mingsheng XU, Wenjun WANG   +5 more
doaj   +1 more source

Design, Synthesis, and Activity Evaluation of Novel N-benzyl Deoxynojirimycin Derivatives for Use as α-Glucosidase Inhibitors

Molecules, 2019
To obtain α-glucosidase inhibitors with high activity, 19 NB-DNJDs (N-benzyl-deoxynojirimycin derivatives) were designed and synthesized. The results indicated that the 19 NB-DNJDs displayed different inhibitory activities towards α-glucosidase
Fanxin Zeng, Zhongping Yin, Jiguang Chen, Xuliang Nie, Ping Lin, Tao Lu, Meng Wang, Dayong Peng   +7 more
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Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation

Molecules, 2023
Capsaicin is known as an oily extract of paprika that is characterized by pungent taste and bioactivity. It also may cause irritation to the mouth and stomach which is why is so important to immobilize capsaicin on a carrier to prevent it.
Dominika Kulig, Łukasz Bobak, Andrzej Jarmoluk, Aleksandra Szmaja, Żaneta Król-Kilińska, Anna Zimoch-Korzycka   +5 more
doaj   +1 more source

Egg White Cystatin – A Review

Acta Veterinaria, 2020
Hen eggs are widely used, not only for human consumption, but also as an important material in food production and in pharmaceutical and cosmetics industry.
Patryk Kupaj, Maciej Korus, Malgorzata Korzeniowska, Wieslaw Kopec   +3 more
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Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (Malus sp.)

Foods, 2021
Soluble sugars, malic acid, and ascorbic acid in 17 apple cultivars (Malus domestica Borkh.) and three wild forms (M. pumila ‘Saiwaihong’, M. prunifolia (Willd.) Borkh. and M.
Yajing Li, Hongxia Sun, Jindong Li, Shu Qin, Wei Yang, Xueying Ma, Xiongwu Qiao, Baoru Yang   +7 more
doaj   +1 more source

Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism

Shipin gongye ke-ji, 2022
To investigate the inhibitory activity and mechanism of naringin on α-glucosidase, the inhibition effect, type, and molecular mechanism of naringin on α-glucosidase were investigated by integrative analysis of enzyme kinetics, fluorescence spectroscopy ...
Xiangju ZHOU, Yuqin CHEN, Zhongping YIN, Qi LIANG, ZANG Jianwei, Daobang TANG, Jiguang CHEN   +6 more
doaj   +1 more source

Effect of Different Protein Removal Methods on the Structure and Antioxidant Activity of the Cyclocarya paliurus Polysaccharides

Shipin gongye ke-ji, 2023
Removal of proteins is essential for the purification of Cyclocarya paliurus polysaccharides (CPP), which have strong hypoglycemic and antioxidant activities.
Sichen HE, Lingli CHEN, Hui CHEN, Jin YAN, Wenjun WANG   +4 more
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Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification

Applied Sciences, 2022
The aim of the study was to apply the bioactive components casein hydrolysate and casein–iron chelate to yoghurt and to analyze their influence on product parameters.
Anna Mandecka, Anna Dąbrowska, Łukasz Bobak, Marek Szołtysik   +3 more
doaj   +1 more source

Quality attributes of different marinated oven-grilled pork neck meat

International Journal of Food Properties, 2023
Whereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other.
Charles Odilichukwu R Okpala, Szymon Juchniewicz, Katarzyna Leicht, Hanna Skendrović, Małgorzata Korzeniowska, Raquel P.F. Guiné   +5 more
doaj   +1 more source