SECONDARY METABOLITES PRODUCED BY MARINE BACTERIRUM MICROMONOSPORA SP. (G068) [PDF]
, 2018 Nine compounds (1-9) were isolated and characterized from the culture broth of the marinebacteria Micromonospora sp. (strain G068), which was isolated from sediment collected at CoTo – Quang Ninh.
Tuan, Cao Duc
core +2 more sources
Journal of the Science of Food and Agriculture, Volume 104, Issue 10, Page 5826-5833, 15 August 2024.Abstract BACKGROUND The present research was conducted to investigate the impact of reishi mushroom extract (RME) on the formation of heterocyclic aromatic amines (HAAs) in meatballs. Sample preparations involved applying RME using either the spreading or addition method, with varying concentrations (0%, 0.25%, 0.5%, and 1% of RME), followed by deep ...
Bengu Guzel, Damla Gumus, Mevlude Kizil
wiley +1 more source
Evaluation of antidepressant-like effect of hydroalcoholic extract of Passiflora incarnata in animal models of depression in male mice [PDF]
, 2014 Introduction: Passiflora incarnata (PI) is one of the commonest herbal anti-anxiety and sedative agents. The aim of the present study was to investigate the antidepressant effect of hydroalcoholic extract of PI in forced swim test (FST) and tail ...
Abbasi-Maleki, Saeid. +3 more
core
Protection of the Ovine Fetal Gut against Ureaplasma-Induced Chorioamnionitis: A Potential Role for Plant Sterols [PDF]
, 2019 Chorioamnionitis, clinically most frequently associated with Ureaplasma, is linked to intestinal inflammation and subsequent gut injury. No treatment is available to prevent chorioamnionitis-driven adverse intestinal outcomes. Evidence is increasing that
Alan H. Jobe +18 more
core +4 more sources
Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat
Food Science &Nutrition, Volume 12, Issue 6, Page 4259-4268, June 2024.The impact of bitter melon extract (BME) on heterocyclic aromatic amine (HAA) formation in chicken thigh meat during pan‐frying at various temperatures has been investigated. Higher cooking temperatures led to increased total HAA levels, while marination with BME significantly mitigated HAA formation, demonstrating reductions ranging from 25.9% to 69.9%
Damla Gumus +4 more
wiley +1 more source
Biochemical characterisation of six novel monoamine oxidase inhibitors identified in tobacco smoke : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Health Sciences at Massey University, Wellington, New Zealand [PDF]
, 2023 Background: Tobacco smoking is supposed to be the most difficult addiction to give up, and nicotine has been observed as the main addictive agent found in tobacco smoke.
Hong, Sa Weon
core +1 more source
Risk assessment of grilled and barbecued food
Food Risk Assess Europe, Volume 2, Issue 2, April 2024.Summary Background It is well‐known that heat treatment of food, such as grilling and frying may give rise to unwanted, harmful substances in food, so‐called process contaminants. VKM summarized this in the previous risk assessment of grilled food from 2007. In 2022, the Norwegian Food Safety Authority asked VKM to update and summarize the knowledge on
Espen Mariussen +11 more
wiley +1 more source
Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken [PDF]
, 2009 The objectives of this study were to determine the effect of cooking method on HAs concentration of chicken and beef satay and the effect of marinating and different cooking conditions on HAs concentration of roasted chicken.
Mohd Mukhtar, Mohd Safzan
core
Blood Harmane Concentrations in 497 Individuals Relative to Coffee, Cigarettes, and Food Consumption on the Morning of Testing [PDF]
, 2011 Harmane, a potent neurotoxin linked with several neurological disorders, is present in many foods, coffee, and cigarettes. We assessed whether morning food/coffee consumption and smoking were reflected in blood harmane concentrations (BHCs) we obtained ...
Elan D. Louis +4 more
core +1 more source
Food Risk Assess Europe, Volume 2, Issue 2, April 2024.Abstract A food chain operator submitted an application to the FASFC for a derogation for deep‐frying meat products in oil at a temperature higher than 180°C. The legal maximum temperature is 180°C and a tolerance of 2°C is permitted by the FASFC. During the deep‐frying process of meat products in sunflower oil, the operator allows for 182°C to be ...
Ken Houben +6 more
wiley +1 more source