Results 31 to 40 of about 10,733 (162)

Mini Review About Monosodium Glutamate

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2020
Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in ...
Linh NGUYEN THUY, Liana C. SALANȚĂ, Maria TOFANĂ, Sonia A. SOCACI, Anca C. Fărcaș, Carmen R. POP   +5 more
doaj   +1 more source

The Effect of Monosodium Glutamate on Neural Tube Development of Early Chicken Embryo: An in vivo Experimental Study

Haseki Tıp Bülteni, 2023
Aim:Although monosodium glutamate is widely used in the food industry, it has effects in terms of teratogenicity, especially during pregnancy and embryogenesis. Although monosodium glutamate is widely used in the food industry, it has effects in terms of
Aykut Akpinar, Gurkan Berikol, Uzay Erdogan, Reha Akpinar   +3 more
doaj   +1 more source

Production and Formulation of Alcanivorax borkumensis SK2 Cell Powders for Marine Oil Spill Bioremediation

Biotechnology and Applied Biochemistry, EarlyView.
Abstract Oil spills pose severe threats to marine ecosystems and coastal communities. Alcanivorax borkumensis SK2, a marine bacterium with superior hydrocarbon‐degrading capabilities, emerges as a promising agent for bioremediation. This study identified an economical growth substrate for A.
Élisabeth Perreault, Denis Groleau, Patrick Vermette   +2 more
wiley   +1 more source

Raw citrus by‐product valorization: unlocking the potential of biotransformation by Talaromyces amestolkiae to obtain cellulolytic enzymes and natural colorants

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima, Heitor B. S. Bento, Flávio Pereira Picheli, Fernanda de Oliveira, Almiro Pires da Silva Neto, Danielle Biscaro Pedrolli, Fernando Masarin, Silvio Silvério da Silva, Valéria Carvalho Santos‐Ebinuma   +8 more
wiley   +1 more source

The Prohibition of Monosodium Glutamate in Food From the Perspective of Contemporary Fiqh and Health

Al-Fikru
The issue of the halal status of food ingredients, particularly Monosodium Glutamate, has sparked debate among Muslims due to its potential health implications. This study aims to analyze the halal status of Monosodium Glutamate from the perspectives of
Muhammad Hasan Nasution, Muhammad Iqbal Irham, Muhammad Faisal Hamdani   +2 more
doaj   +1 more source

The Resistance to Freeze-Drying and to Storage Was Determined as the Cellular Ability to Recover Its Survival Rate and Acidification Activity

International Journal of Microbiology, 2010
The protective effects of the fatty acid composition and membrane action of the acidification activity of two strains of Lactobacillus kept at 20∘C were studied.
Ibourahema Coulibaly, Robin Dubois-Dauphin, Jacqueline Destain, Marie-Laure Fauconnier, Georges Lognay, Philippe Thonart   +5 more
doaj   +1 more source

Characterization of Non-Specific Uptake and Retention Mechanisms of [¹⁷⁷Lu]Lu-PSMA-617 in the Salivary Glands

Pharmaceuticals, 2023
The radionuclide therapy [177Lu]Lu-PSMA-617 was recently FDA-approved for treatment of metastatic castration-resistant prostate cancer. Salivary gland toxicity is currently considered as the main dose-limiting side effect.
Nathalie Heynickx, Charlotte Segers, Amelie Coolkens, Sarah Baatout, Koen Vermeulen   +4 more
doaj   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Evaluation of celery extract as a natural alternative to sodium nitrite in fresh chicken sausages during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit microbial growth and stabilize color; however, concerns regarding the formation of carcinogenic N‐nitroso compounds have increased interest in natural alternatives.
Ana Caroline Silvestre Barbosa Alessi, Nathália Letícia Hernandez Brito, Adriana Aparecida Droval Arcain, Flávia Aparecida Reitz Cardoso   +3 more
wiley   +1 more source

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, José Manuel Lorenzo, Paulo Ricardo de Matos, Márcio Vargas‐Ramella, Paulo Cezar Bastianello Campagnol   +10 more
wiley   +1 more source