Results 21 to 30 of about 425,695 (269)

DHPA Protects SH-SY5Y Cells from Oxidative Stress-Induced Apoptosis via Mitochondria Apoptosis and the Keap1/Nrf2/HO-1 Signaling Pathway

Antioxidants, 2022
Oxidative stress in the brain is highly related to the pathogenesis of Alzheimer’s disease (AD). It could be induced by the overproduction of reactive oxygen species (ROS), produced by the amyloid beta (Aβ) peptide and excess copper (Cu) in senile ...
Yunhui Cai, Ran Xiao, Yadan Zhang, Diya Xu, Ni Wang, Mengze Han, Yili Zhang, Lin Zhang, Wenhua Zhou   +8 more
doaj   +1 more source

Antioxidants, Food Processing and Health [PDF]

Antioxidants, 2021
The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis.
Borut Poljsak, Vito Kovač, Irina Milisav   +2 more
openaire   +5 more sources

Authentication test of seasoning food materials made from turmeric using real-time PCR

Ho Chi Minh City Open University Journal of Science - Engineering and Technology, 2023
The authentication test for spices made from turmeric using real-time. This study aimed to determine whether the spice ingredients claimed to be made from turmeric actually contain turmeric, as asserted by the product.
Alfi Sophian, Ratna Purwaningsih
doaj   +1 more source

Expression and regulation of phenol-soluble modulins and enterotoxins in foodborne Staphylococcus aureus

AMB Express, 2018
Although high levels of staphylococcal phenol-soluble modulins (PSMs) in clinical methicillin-resistant Staphylococcus aureus (MRSA) has been shown to correlate with bacterial virulence, the PSMs expression in foodborne Staphylococcus aureus (S. aureus),
Xiaoxiao Wu, Miao Yang, Xin Fang, Shiqi Zhen, Jie Zhang, Xiangying Yang, Ling Qiao, Yang Yang, Chi Zhang   +8 more
doaj   +1 more source

Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles

Food Chemistry: X, 2023
The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied.
Han Hu, Xiang-Yu Zhou, Ya-Shu Wang, Yu-xin Zhang, Wen-Hua Zhou, Lin Zhang   +5 more
doaj   +1 more source

NOVEL FOODS: SUSTAINABLE FOOD PROCESS

International Journal of Ecosystems and Ecology Science (IJEES), 2021
Novel food consumption in this challenging world has grown its demand. The growing food industry has been working to produce sustainable foods by converging food safety and security in precedence additional concerned by producing various type of foods by examining the health effect benefits to consumers and its nutritional value and toxicological ...
Miano, Tahseen Fatima, DOĞAN, Mahmut
openaire   +3 more sources

Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough

Foods, 2023
This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough.
Han Hu, Xiangyu Zhou, Yuxin Zhang, Wenhua Zhou, Lin Zhang   +4 more
doaj   +1 more source

Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar

Microorganisms
This study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components.
Su Jeong Lee, Sun Hee Kim, Hee-Min Gwon, Jinju Park   +3 more
doaj   +1 more source

Evaluation and Analysis of Key Flavor and Warmed-over Flavor of Pre-prepared Steamed Pork with Preserved Vegetable Based on HS-SPME-GC-MS Combined with Electronic Tongue

Shipin gongye ke-ji
In order to study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prepared
Jiahao LI, Yaoying ZENG, Yubo XIONG, Jiehai SHE, Zhuojun YU, Hangyu GUO, Wen XIONG, Lin GONG, Wenhua ZHOU   +8 more
doaj   +1 more source

Development of Sequential Fermentation Starters and Comparison of Quality Characteristics for Black Barley Vinegar Production

Microorganisms
To identify the optimal sequential starter and fermentation conditions, black barley vinegar (BBV) was produced by stepwise inoculation with two acetic acid bacteria (AAB).
Soo-Young Lee, Hyun-wook Jang, Hee-Min Gwon   +2 more
doaj   +1 more source