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Publikováno v:
Journal of the Science of Food and Agriculture. 102:862-867
BACKGROUND As a natural food additive, exopolysaccharide (EPS) produced by Streptococcus thermophilus can improve product viscosity and texture. The protein EpsA is a putative pathway-specific transcriptional regulator for EPS biosynthesis in S. ther
Autor:
Hao Gao, Zhaoxia Sun, Xia-Xia Man, Lida Han, Lufei Yan, Xinfang Wang, Boying Lian, Yuanhuai Han, Siyu Hou, Guifang Ma, Yi-Juan Zhang, Hongying Li, Wei Du
Publikováno v:
Journal of the Science of Food and Agriculture. 102:268-279
Background Foxtail millet grain has higher folate content than other cereal crops. However, the folate metabolite content and the expression patterns of folate metabolite-related genes are unknown. Results Liquid chromatography-mass spectrometry was
Publikováno v:
Journal of the Science of Food and Agriculture. 101:5618-5626
BACKGROUND Metabolite formation is a physiological stress response during the growth and development of shiitake mushrooms (Lentinula edodes). The characteristic flavor metabolites are important quality components in shiitake mushrooms. To investigat
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3457-3471
Background Lactobacillus plantarum, a common species of lactic acid bacteria, is used to improve the flavor of traditional fermented food. Under salt stress, different strains of L. plantarum can respond differently. In this work, proteomics and bioi
Publikováno v:
Journal of the Science of Food and Agriculture. 100:4272-4281
Background The effects of postharvest methyl jasmonate (MeJA) treatment (50 μmol L-1 ) on the control of gray mold caused by Botrytis cinerea in blueberry fruit were evaluated by analyzing (i) the levels of disease resistance signals; (ii) the activ
Autor:
Yanan Pu, Yue Hu, Yuanwen Duan, Yongping Yang, Yunqiang Yang, Ya Yang, Xin Yin, Aixia Huang, Yanling Yue
Publikováno v:
Journal of the Science of Food and Agriculture. 100:1064-1071
Background Glucosinolates (GSLs) are secondary metabolites, mainly existing in Brassica vegetables. Their breakdown products have health benefits and contribute to the distinctive taste of these vegetables. Because of their high value, there is a lot
Publikováno v:
Journal of the Science of Food and Agriculture. 98:5095-5104
Organophosphate and carbamate pesticide residues in food and the environment pose a great threat to human health and have made the easy and rapid detection of these pesticide residues an important task. Discovering new enzyme sources from plants can
Publikováno v:
Journal of the Science of Food and Agriculture. 98:2121-2130
The use of boar back fat for processing of fermented sausages may cause the presence of abnormal odours. In dry-cured products, ripening time is essential to develop the sensory characteristics. Yeast has been proposed as an alternative to mask boar
Publikováno v:
Journal of the Science of Food and Agriculture. 98:1255-1260
Isothiocyanates (ITCs), such as sulforaphane (SFN), exhibit powerful biological functions in fighting cancers, and cardiovascular and neurodegenerative diseases. They normally exist as glucosinolates (GLSs) in cruciferous vegetables, which are not th
Autor:
Dinoraz Vélez, Vicenta Devesa, Manuel Zúñiga, Cristina Alcántara, Carlos Jadán-Piedra, Vicente Monedero
Publikováno v:
Journal of the Science of Food and Agriculture. 97:5107-5113
Metal sequestration by bacteria has been proposed as a strategy to counteract metal contamination in foodstuffs. Lactobacilli can interact with metals, although studies with important foodborne metals such as inorganic [Hg(II)] or organic (CH3 Hg) me