Zobrazeno 1 - 10
of 6 959
pro vyhledávání: '"FREE AMINO-ACIDS"'
Autor:
Tohru Kimura
Publikováno v:
Journal of Future Foods, Vol 4, Iss 4, Pp 361-368 (2024)
Based on a systemic analysis for the global burden of disease study from 1990 to 2016, the Global Burden of Diseases (GBD) 2016 Alcohol Collaborators reported that alcohol use was a leading risk factor for global disease burden and caused substantial
Externí odkaz:
https://doaj.org/article/737265ed498941b4a3264c0bae63426f
Publikováno v:
Progress in Fishery Sciences, Vol 45, Iss 4, Pp 97-111 (2024)
Sinonovacula constricta is one of the four traditional cultured shellfish in China. The salinity in the aquaculture water body is easily affected by tides, seasonal rainfall, and high temperatures, and often fluctuates to different degrees. This affe
Externí odkaz:
https://doaj.org/article/8f8b1e2542d24d04b4c9036e2410688d
Autor:
Larysa Bondarenko, Ganna Shayakhmetova, Olga Kharchenko, Maria Kalachinskaya, Natalia Serhiichuk, Valentyna Kovalenko, Olexandr Besarab
Publikováno v:
Innovative Biosystems and Bioengineering, Vol 8, Iss 4 (2024)
Background. Alcohol's toxic effects on the organism is a long-known medical problem. Alcohol's damaging effect is the end result of the complex interplay between ethanol metabolism, inflammation and innate immunity. Previously, we studied the long-te
Externí odkaz:
https://doaj.org/article/739e5c45c1d545c0af6179a02bc03380
Autor:
Yu Xia, Ming-Yue Li, Syed Abdul Wadood, Han-Jun Hong, Yi Liu, Yu-Xuan Luo, Yi-Yan Wang, Hong-Yan Liu, Ren-You Gan
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101862- (2024)
Broccoli sprouts are promising functional food sources and their taste and flavor play a pivotal role in the acceptance of consumers. In this study, the flavor profiles of three varieties of broccoli sprouts, namely Bi Lv, You Xiu, and Lv Hua, were c
Externí odkaz:
https://doaj.org/article/3e9889202c93411e9313026934c8be0b
Publikováno v:
Open Research Europe, Vol 4 (2024)
Background Due to the huge amounts of their production in Europe, their environmental impact, and the difficulty in processing them, there is a clear necessity for the valorization of rainbow trout viscera. Considering that the production of fishmeal
Externí odkaz:
https://doaj.org/article/df66e6b656714d97af0ae982dccfbd52
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 161-171 (2024)
In this study, the effects of different curing methods (static treatment, ultrasonic treatment, ultrasonic treatment combined with tumbling, vacuum tumbling and atmospheric pressure tumbling) on the textural properties, water retention and flavor qua
Externí odkaz:
https://doaj.org/article/7cabaacbe25b4ae4aeb03467378b470a
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 281-291 (2024)
To explore the differences in the composition, content and comprehensive quality of free amino acids (FAA) in millet from Longzhong area in Gansu Province，12 different cultivars of millet were used as research objects, the types and contents of FAA
Externí odkaz:
https://doaj.org/article/050fe6fa74974fdb8f47fb92cfb8b9fc
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 246-256 (2024)
Five kinds of commercially available sour fish sauce were taken as the research object to clarify their quality and flavor characteristics. The physicochemical and nutritional indexes, free amino acids, and volatile components were analyzed. The resu
Externí odkaz:
https://doaj.org/article/72af8d2b9afc41778c075f9a99eb561e
Publikováno v:
Біологічні студії, Vol 18, Iss 2, Pp 111-124 (2024)
Introduction. Nitrogen availability in oil contaminated soil is adversely affected due to an increase in the inorganic carbon (C) and nitrogen (N) ratio, unfavorable changes in physical, chemical and biological properties of the soil. Phytoremediatio
Externí odkaz:
https://doaj.org/article/4e1c8e3118ad4265871963cb7712ade4
Autor:
Haibo WANG, Jianhui FU, Jincheng ZHONG, Jianhua FENG, Jing ZHAO, Tingting LI, Yinghua SHI, Xinglong ZHANG, Hang LI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 79-85 (2024)
This study was conducted to explore the aging technology of high-grade beef, a total of 12 high-grade fattening Angus longissimus dorsi were selected and aged in dry or wet environment for 3, 5 and 7 d, and the meat basic physicochemical indexes, fre
Externí odkaz:
https://doaj.org/article/0190a4df739b4b5096a5852fc30b424f