Chemical Engineering Transactions, 2015 The objective of this work was to study the effect of crystal sugar/glucose concentration (SG - 40/60% wt to 60/40% wt) and Pine nut concentration (Pn - 0 to 20% wt in substitution of the oat bran) on the main sensory properties of cereal bars, following
L.C. Conto +4 more
doaj +1 more source
D 5.4.2.3. Report on near-market consumer testing of new improved products in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 This deliverable describe the main results concerning the studies of European consumer acceptance of reengineered products from group 3 (plant based extracts for functional foods) in order to understand acceptance in EU markets and facilitate their ...
Bechoff, Aurélie +10 more
core
The newfound relationship between extrachromosomal DNAs and excised signal circles
FEBS Letters, EarlyView.Extrachromosomal DNAs (ecDNAs) contribute to the progression of many human cancers. In addition, circular DNA by‐products of V(D)J recombination, excised signal circles (ESCs), have roles in cancer progression but have largely been overlooked. In this Review, we explore the roles of ecDNAs and ESCs in cancer development, and highlight why these ...
Dylan Casey, Zeqian Gao, Joan Boyes
wiley +1 more source
Sensory Characteristics and Consumer Preference Trends of Rose Tea: A Systematic Review [PDF]
BIO Web of ConferencesRose tea, produced from the infusion of Rosa petals, has gained increasing attention as both a traditional beverage and a functional drink owing to its distinctive sensory profile and perceived health benefits.
Bimo Igoy +11 more
doaj +1 more source
Consumers' sensory perception and acceptability of Hibiscus drinks: a crosscultural study in Europe [PDF]
, 2014 Important differences can be observed between consumers from different countries due to the strong impact of culture on food preferences and acceptance, while a less important effect is usually expected in sensory perception.
Bechoff, Aurélie +9 more
core
In situ molecular organization and heterogeneity of the Legionella Dot/Icm T4SS
FEBS Letters, EarlyView.We present a nearly complete in situ model of the Legionella Dot/Icm type IV secretion system, revealing its central secretion channel and identifying new components. Using cryo‐electron tomography with AI‐based modeling, our work highlights the structure, variability, and mechanism of this complex nanomachine, advancing understanding of bacterial ...
Przemysław Dutka +11 more
wiley +1 more source
Baru flour in cupcakes: physico-chemical and sensory characterization among children
O Mundo da Saúde, 2016 The present study aimed to determine the sensory acceptability of cupcakes added baru flour (BF) among children and determine the physico-chemical composition of the standard formulation and that containing BF with similar sensory acceptance standard ...
Amanda Volz Ortolan +5 more
doaj
The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile [PDF]
, 2018 The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut ...
Comino Montilla, Isabel María +10 more
core +1 more source
FEBS Letters, EarlyView.We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee +3 more
wiley +1 more source
FoodsThis study examined the influence of brand presence and discrete emotions on consumer acceptance and purchase intent of commercial chicken noodle soups.
Derui Wendell Loh +2 more
doaj +1 more source