Results 71 to 80 of about 49,136 (209)

Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread [PDF]

open access: yes, 2017
The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of ...
Bilyk, O. (Olena)   +3 more
core  

Biosynthesis of fatty acids: IV. Studies with inhibitors

open access: yesJournal of Lipid Research, 1963
Tetrolyl-CoA and propiolyl-CoA have been shown to be strong noncompetitive inhibitors of fatty acid synthesis. Acrylyl-CoA and isocrotonyl-CoA also inhibit, but much higher concentrations are required.
Joseph D. Robinson   +2 more
doaj   +1 more source

The effect of tetrathionate on the stability and immunological properties of muscle triosephosphate dehydrogenases [PDF]

open access: yes
Tetrathionate effect on stability and immunological properties of muscle triosephosphate ...
Allison, W. S., Kaplan, N. O.
core   +1 more source

Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk

open access: yesFoods
Heat treatments play a critical role in ensuring the safety and preservation of milk, but it can affect its nutritional and sensory properties. The present paper proposes the use of a portable system based on fluorescence spectroscopy as an alternative ...
Ulises Alvarado   +4 more
doaj   +1 more source

Effect of oil contents on gluten network during the extrusion processing

open access: yesCzech Journal of Food Sciences, 2019
To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten ...
Feng Jia   +6 more
doaj   +1 more source

Bioprocessing of ores: Application to space resources [PDF]

open access: yes
The role of microorganisms in the oxidation and leaching of various ores (especially those of copper, iron, and uranium) is well known. This role is increasingly being applied by the mining, metallurgy, and sewage industries in the bioconcentration of ...
Johansson, Karl R.
core   +1 more source

Treatment of Severe Acetaminophen–Induced Hepatocellular Injury with Prostaglandin E: Two Case Reports

open access: yesCanadian Journal of Gastroenterology, 1995
Drugs have long been recognized as culprits in hepatocellular injury. Acetaminophen is one example of a commonly used over-the-counter medication that can cause severe centrolobular hepatic necrosis when ingested in large quantities in suicide attempts ...
Marina Khatchatourian, Hillar Vellend
doaj   +1 more source

Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging

open access: yesFood Chemistry: X
Volatile sulfur compounds (VSCs) and non-volatile biothiols play a crucial role in wine quality. Certain sulfhydryl compounds can react to form odourless polysulfides (RSSnSR′) that potentially contribute to the development of sulfur off-odours during ...
Yu Hou   +4 more
doaj   +1 more source

Effect of sulfhydryl compounds on regeneration in Podarke obscura

open access: yesProtoplasma, 1931
From his studies on the toxicity of Pb ions in cell division in onion root tips, which he explained on the basis of the binding and eliminating of a SH-group, and from his experiments designed to show the effect of SH-groups on rate of growth depending on cell multiplication, as in growing onion root tips, Paramecia cultures, and healing of wounds ...
S. Morgulis, D. E. Green
openaire   +1 more source

Deciphering the impact of air frying vs. oven roasting on crayfish (Procambarus clarkii) quality: A multiscale journey from water migration and protein denaturation to texture, flavor, and digestibility

open access: yesFood Chemistry: X
Crayfish are valued for their culinary appeal and nutritional profile. This study compares air frying (AF) and roasting (RO) impacts on crayfish muscle.
Wensi Xu   +6 more
doaj   +1 more source

Home - About - Disclaimer - Privacy