Zobrazeno 1 - 10
of 614
pro vyhledávání: '"Enzymatic oxidation"'
Publikováno v:
Agrointek, Vol 18, Iss 2, Pp 265-272 (2024)
One of the kratom (Mitragyna speciosa Korth.) products in Kapuas Hulu is fermented kratom tea powder, produced by the enzymatic oxidation process, which is very different from the processing of black tea. Until now, there has been no research on the
Externí odkaz:
https://doaj.org/article/eb1fafe4a4774fb3bee025e721a9ae1b
Autor:
Hanyue Li, Yihui Li, Lina Su, Ke Zheng, Yue Zhang, Jing Li, Feng Lv, Mengjie Huang, Ting Chen, Hanjie Zhang, Zhaoqing Shi, Dunwan Zhu, Xia Dong, Weiwei Zeng, Lin Mei
Publikováno v:
Advanced Science, Vol 11, Iss 18, Pp n/a-n/a (2024)
Abstract Nanomedicine has reshaped the landscape of cancer treatment. However, its efficacy is still hampered by innate tumor defense systems that rely on adenosine triphosphate (ATP) for fuel, including damage repair, apoptosis resistance, and immun
Externí odkaz:
https://doaj.org/article/a3943101bba94accaf2ed1eb69b81720
Autor:
Xiao-qiang CHEN, Jia-yan LIU, Xue-jun HUANG, Yan-an WEI, Rui-xiang SHAO, Ting-ting CHEN, Jian-chun XIE
Publikováno v:
Journal of Integrative Agriculture, Vol 22, Iss 9, Pp 2905-2916 (2023)
Theabrownins (TBs) are the characteristic functional and quality components of dark teas such as Pu'er tea and Chin-brick tea. TBs are a class of water-soluble brown polymers with multi-molecular weight distribution produced by the oxidative polymeri
Externí odkaz:
https://doaj.org/article/6cd8b19400104274b48434bf0ee12e65
Autor:
Juan Carlos Salcedo Reyes, Octavio Alejandro Castañeda Uribe, Luis David Gómez Méndez, Aura Marina Pedroza Rodríguez, Raúl A. Poutou-Piñales
Publikováno v:
Universitas Scientiarum, Vol 28, Iss 1, Pp 65-139 (2023)
Based on recent scientific-technical developments referring to the transformation and biodegradation mechanisms of plastic compounds, progress has been made both in the conceptualization of relevant definitions and in the development of technical sta
Externí odkaz:
https://doaj.org/article/ac731969c668417d8a7f4a0519d6fd10
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 5, Pp 185-194 (2023)
In order to realize the high-value utilization of summer-autumn green tea, this study used summer-autumn green tea as the raw material to develop a high-theaflavins instant black tea. Based on single-factor experiments, the enzymatic oxidation proces
Externí odkaz:
https://doaj.org/article/250e4689b0714f719167691105c28507
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 9, p 4770 (2024)
Heavy metal copper (Cu) will inevitably impact the marine macroalgae Gracilariopsis lemaneiformis (G. lemaneiformis), which is a culture of economic importance along China’s coastline. In this study, the detoxification mechanism of Cu stress on G.
Externí odkaz:
https://doaj.org/article/29805906b4a74418b41ea6392add8693
Autor:
Panagiotis E. Athanasiou, Christina I. Gkountela, Michaela Patila, Renia Fotiadou, Alexandra V. Chatzikonstantinou, Stamatina N. Vouyiouka, Haralambos Stamatis
Publikováno v:
Biomolecules, Vol 14, Iss 3, p 323 (2024)
Laccase from Trametes versicolor was applied to produce phenolic polymeric compounds with enhanced properties, using a wine lees extract as the phenolic source. The influence of the incubation time on the progress of the enzymatic oxidation and the y
Externí odkaz:
https://doaj.org/article/6c429cd9facf4464a67744f21d3bdba7
Autor:
Asma Parveen, Chun-Yin Qin, Feng Zhou, Guoping Lai, Piaopiao Long, Mengting Zhu, Jiaping Ke, Liang Zhang
Publikováno v:
Horticulturae, Vol 9, Iss 12, p 1253 (2023)
Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the
Externí odkaz:
https://doaj.org/article/2ad506b1115f4e25aeb9c3ed33672849
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Akademický článek
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