Results 71 to 80 of about 705,848 (309)

Impact of Fermentation of Pumpkin Leaves and Melon Varieties with Lactobacillus Strains on Physicochemical Properties, Antioxidant Activity, and Carotenoid Compounds

Foods
This study examined the impact of fermentation using Lactiplantibacillus plantarum (L75) and Bifidobacterium longum (BF) on the total soluble solids (TSS), pH, TA, LAB survival, color properties, ascorbic acid content, total phenolic content (TPC ...
Pretty Mhlanga, Sephora Mutombo Mianda, Dharini Sivakumar   +2 more
doaj   +1 more source

Intrinsically Motivated Learning of Visual Motion Perception and Smooth Pursuit

, 2014
We extend the framework of efficient coding, which has been used to model the development of sensory processing in isolation, to model the development of the perception/action cycle. Our extension combines sparse coding and reinforcement learning so that
Shi, Bertram E., Triesch, Jochen, Zhang, Chong, Zhao, Yu   +3 more
core   +1 more source

Sensory and Foaming Properties of Sparkling Cider [PDF]

Journal of Agricultural and Food Chemistry, 2005
The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain.
Picinelli, A.M. (Anna), Fernández, Norman, Rodríguez, Roberto, Suárez, Belén   +3 more
openaire   +3 more sources

A methionine‐lined active site governs carbocation stabilization and product specificity in a bacterial terpene synthase

FEBS Letters, EarlyView.
This study reveals a unique active site enriched in methionine residues and demonstrates that these residues play a critical role by stabilizing carbocation intermediates through novel sulfur–cation interactions. Structure‐guided mutagenesis further revealed variants with significantly altered product profiles, enhancing pseudopterosin formation. These
Marion Ringel, Carl P. O. Helmer, Shani Zev, Ronja Driller, Emily Buhr, Markus Reinbold, Renana Schwartz, Gabriel Foley, Mikael Boden, Daniel Garbe, Gerhard Schenk, Dan Thomas Major, Bernhard Loll, Thomas Brück   +13 more
wiley   +1 more source

Assessment of Field Performance and Nutritional Quality of Mung Bean (Vigna radiata L.) for Food Diversification

Turkish Journal of Agriculture: Food Science and Technology
This research was carried out to evaluate the field performance of some mung bean accessions and their nutritional composition for inclusion in household diet. Twenty-one (21) accessions of mung bean were evaluated in the early and late season of 2022 at
Qudrah Oloyede-Kamiyo, Paul Ukachukwu, Mayowa Oladipo, Oyeyoyin Olanipekun, Adedotun Adewumi   +4 more
doaj   +1 more source

Sensory and chemical properties of Gouda cheese [PDF]

Journal of Dairy Science, 2018
Gouda cheese is a washed-curd cheese that is traditionally produced from bovine milk and brined before ripening for 1 to 20 mo. In response to domestic and international demand, US production of Gouda cheese has more than doubled in recent years. An understanding of the chemical and sensory properties of Gouda cheese can help manufacturers create ...
Y, Jo, D M, Benoist, A, Ameerally, M A, Drake   +3 more
openaire   +2 more sources

Valosin‐containing protein counteracts ATP‐driven dissolution of FUS condensates through its ATPase activity in vitro

FEBS Letters, EarlyView.
Biomolecular condensates formed by fused in sarcoma (FUS) are dissolved by high ATP concentrations yet persist in cells. Using a reconstituted system, we demonstrate that valosin‐containing protein (VCP), an AAA+ ATPase, counteracts ATP‐driven dissolution of FUS condensates through its D2 ATPase activity.
Hitomi Kimura, Shin‐ichi Tate, Kyota Yasuda   +2 more
wiley   +1 more source

The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality

Foods
The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect.
Alexandra Raluca Borşa (Bogdan), Melinda Fogarasi, Floricuța Ranga, Andrei Borșa, Anda Elena Tanislav, Vlad Mureșan, Cristina Anamaria Semeniuc   +6 more
doaj   +1 more source

Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines

Molecules, 2015
Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons.
Luis Federico Casassa, Markus Keller, James F. Harbertson   +2 more
doaj   +1 more source

Alcohol representations are socially situated: an investigation of beverage representations by using a property generation task [PDF]

, 2018
Previous research suggests that people's representations of alcoholic beverages play an important role in drinking behavior. However, relatively little is known about the contents of these representations.
Aarts, H., Häfner, M., Keesman, M., Ostafin, B.D., Papies, E.K., Verwei, S.   +5 more
core   +3 more sources