Results 31 to 40 of about 638,467 (318)

Hyaluronic Acid Improves Stability in Ovalbumin-Tea Polyphenol Pickering Particle-Stabilized Gel-like HIPEs via Interfacial Reinforcement

Gels
Protein-stabilized high-internal-phase Pickering gel-like emulsions (HIPGEs) have gained broad attention in the food industry and functional food sectors.
Jingchun Ma, Shenghui Bi, Xue Yang, E Zhao, Ying Zhou, Chun Ye, Yuanyuan Liu, Qiujin Zhu   +7 more
doaj   +1 more source

Fus3, as a Critical Kinase in MAPK Cascade, Regulates Aflatoxin Biosynthesis by Controlling the Substrate Supply in Aspergillus flavus, Rather than the Cluster Genes Modulation

Microbiology Spectrum, 2022
The Fus3-MAP kinase module is a conserved phosphorylation signal system in eukaryotes that responds to environmental stress and transduction of external signals from the outer membrane to the nucleus. Aspergillus flavus can produce aflatoxins (AF), which
Longxue Ma, Xu Li, Fuguo Xing, Junning Ma, Xiaoyun Ma, Yiran Jiang   +5 more
doaj   +1 more source

Comparison of the Effects of Potassium Sulphate and Potassium Chloride Fertilisation on Quality Parameters, Including Volatile Compounds, of Potato Tubers After Harvest and Storage

, 2022
Potatoes are an important staple food with high yield potential and great nutritional value. Potassium (K) fertilisation can increase both tuber yield and quality, but its effects differ depending on the K fertilisation form.
Wilmer, Lisanne, Naumann, Marcel, Wilmer, Lisanne; Department of Crop Sciences, Division Quality of Plant Products, University of Göttingen, Göttingen, Germany, Pawelzik, Elke; Department of Crop Sciences, Division Quality of Plant Products, University of Göttingen, Göttingen, Germany, Naumann, Marcel; Department of Crop Sciences, Division Quality of Plant Products, University of Göttingen, Göttingen, Germany, Pawelzik, Elke   +5 more
core   +1 more source

Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations

Food Chemistry: X
This study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11 days), with a primary focus on lipid oxidation and the composition of volatile compounds.
Lisha Lan, Li Chen, Xiaolin Zhong, Weiguo Cao, Ying Zhou, Jing Wan, Yuanyuan Liu, Qinjin Zhu   +7 more
doaj   +1 more source

Storage Quality-of-Service

, 2017
Connectathon 2017, Santa Clara, USA, 27 Feb 2017 - 3 Mar ...
Mkrtchyan, Tigran, Millar, Alexander Paul, Fuhrmann, Patrick, Starek, Juergen, Sahakyan, Marina, Olufemi, Adeyemi, Ashish, Anupam   +6 more
openaire   +2 more sources

Application of Graphitic Carbon Nitride in Zearalenone Degradation

Liang you shipin ke-ji
A semiconductor nanomaterial was prepared and its degradation efficiency on zearalenone (ZEN) was investigated. The photocatalytic material, graphitic carbon nitride (g-C3N4), was synthesized by the conventional thermal cracking method, and its ...
HE Xiao-ying, ZHU Yan-guang, WANG Ping-dong, CHEN Jin-ying   +3 more
doaj   +1 more source

The chicken embryo and its micro environment during egg storage and early incubation

, 2008
When egg storage periods are prolonged (>7 days), hatchability and chick quality declines. The reason for this decline has been investigated, but is still not completely understood.
Brand, H., van den, Kemp, B., Meijerhof, R., Reijrink, I.A.M.   +3 more
core   +1 more source

Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes and Lactobacillus plantarum SJ-4: Based on Microbial Community and Metabolomic Analyses

Foods
This study investigated the effects of Lactiplantibacillus plantarum SJ-4 inoculation, partial replacement of sodium chloride (NaCl) with potassium chloride (KCl) and calcium ascorbate (CaA), and their combined treatment on the fermentation quality of ...
Ning Liu, Ying Chen, Yuqian Guan, Lihua Shang, Chaoyue Yang, Cinan Li, Yuanyuan Liu, Qiujin Zhu, Ying Zhou   +8 more
doaj   +1 more source

Quality of Service in Storage

, 2017
As we demonstrated during the Barcelona workshop, dCache has a new RESTful interface, providing direct access to the chimera namespace.
Yasar, Sibel, Starek, Juergen, Sahakyan, Marina, Mkrtchyan, Tigran, Fuhrmann, Patrick, Millar, Paul, Adeyemi, Olufemi Segun, Ashish, Anupam   +7 more
openaire   +2 more sources

Storage quality of dark, firm, dry meat [PDF]

Applied and Environmental Microbiology, 1978
Dark, firm, dry meat contains little or no glucose. Therefore, spoilage bacteria growing on such meat immediately attack amino acids so that spoilage odors and ammonia are detectable at comparatively low cell densities (about 10(6)/cm2).
K G, Newton, C O, Gill
openaire   +2 more sources