Zobrazeno 1 - 10
of 1 886
pro vyhledávání: '"Free amino acid"'
Autor:
Ana Romero, Guadalupe Cumplido-Laso, Ascensión Fernández, Javier Moreno, José Canales, Rui Ferreira, Juan López-Gómez, João Meireles Ribeiro, María Jesús Costas, José Carlos Cameselle
Publikováno v:
Amino Acids, Vol 57, Iss 1, Pp 1-20 (2024)
Abstract Nucleotide-pyrophosphatases/phosphodiesterases (NPP/PDE) are membrane or secreted Zn2+-metallohydrolases of nucleoside-5´-monophosphate derivatives. They hydrolyze, for instance, ATP and 4-nitrophenyl-dTMP, and belong to the ecto-nucleotide
Externí odkaz:
https://doaj.org/article/42c6138bbb244f68a61cfd336c854580
Autor:
Xiaomin ZHANG, Yujuan XU, Yuanshan YU, Lu LI, Bo ZOU, Gengsheng XIAO, Zhibin BU, Jijun WU, Jian PENG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 208-216 (2024)
In order to understand the change of water state and quality characteristics of longan during practical drying production and discover the pivotal drying stages, the dynamic changes of moisture content and state, color, 5-HMF, main nutritional and fu
Externí odkaz:
https://doaj.org/article/8194684abb8e478ebc7f50fcfdf82e2c
Autor:
Sol-Hee Lee, Hack-Youn Kim
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101905- (2024)
In this study, we aimed to analyze the effects of slaughter age on black goat meat's physicochemical and nutritional characteristics. Goats (age: 3, 6, 9, 12, 24, and 36 months) reared under identical conditions were used in this study. The key param
Externí odkaz:
https://doaj.org/article/1e3f9cec42a24cbcbb72663fbb1b7ee4
Autor:
Yumeng Sui, Jiaqi Liu, Jiasheng Lu, Yuan Gao, Iftikhar Hussain Badar, Xiang-ao Li, Qian Chen, Baohua Kong, Ligang Qin
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101655- (2024)
The effects of separately coinoculating Lactiplantibacillus plantarum S8 (LP) with Staphylococcus carnosus L8 (LP + SC), Pichia kudriavzevii M6 (LP + PK), and S. carnosus L8 and P. kudriavzevii M6 (LP + SC + PK) on the flavor characteristics and biog
Externí odkaz:
https://doaj.org/article/862157f376af4e39ae4472553d8b897a
Autor:
Xiongbo LI, Zhiyi FAN, Zeliang WANG, Fuqing LU, Siqiang JIANG, Heng LI, Qisheng ZHANG, Gong CHEN, Guohua YANG, Weiqin DENG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 72-82 (2024)
To elucidate the influence of various broad bean raw materials on the quality of Pixian broad bean chili paste (PBCP), an investigation was undertaken utilizing five distinct cultivars of broad beans to prepare PBCP and physicochemical indices, free
Externí odkaz:
https://doaj.org/article/ccbfe1d83fd842c19d43ecfff0c569bc
Autor:
Tianyang Wang, Lian Yang, Yiling Xiong, Baozhu Wu, Yang Liu, Mingfeng Qiao, Chenglin Zhu, Huachang Wu, Jing Deng, Ju Guan
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The intelligent senses (Electronic nose and tongue), were combined with headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and free amino acid were used in combination to determine the aroma and taste components during the processing
Externí odkaz:
https://doaj.org/article/8ab902e9c41a46eea9921f7cb58d4569
Autor:
Ahmad Ibrahim, Ákos Kenéz, Jens Pfannstiel, Iris Klaiber, Markus Rodehutscord, Wolfgang Siegert
Publikováno v:
Poultry Science, Vol 103, Iss 8, Pp 103956- (2024)
Free amino acids (AA) are needed to fulfill the AA requirements of broiler chickens in diets low in CP. This study investigated whether the acid-base balance and the blood plasma metabolome are affected immediately after a change to diets with high f
Externí odkaz:
https://doaj.org/article/b5520426c9ae48dd9ae550922a0a4108
Autor:
Lee, Sol-Hee a, Kim, Hack-Youn b, c, ⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Wang, Zhuolin a, Lin, Yumeng a, Lu, Xin b, Afrin, Faria a, Tian, Yuanyong c, Hirai, Toshiaki d, Takaki, Koichi b, e, Yuan, Chunhong d, e, ⁎
Publikováno v:
In Journal of Food Composition and Analysis November 2024 135
Publikováno v:
Shipin Kexue, Vol 45, Iss 6, Pp 192-198 (2024)
In order to investigate the effects of different thawing methods on the eating quality of frozen salted crab and further to select the best thawing method, this study compared and analyzed the thawing curves using five thawing methods including low t
Externí odkaz:
https://doaj.org/article/e4da497e8620496e9daf7634ff90307b