Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Richard K. Owusu"'
Publikováno v:
Beverages, Vol 4, Iss 3, p 58 (2018)
Beverages
Volume 4
Issue 3
Beverages
Volume 4
Issue 3
Pomegranate juice (PJ) has total antioxidant capacity which is reportedly higher compared to other common beverages. This short study aimed to assess the total antioxidant capacity of commercial PJ and pomegranate fruit using a newly described method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::808cc5b682bd9b547fd4468b01633e03
http://www.mdpi.com/2306-5710/4/3/58
http://www.mdpi.com/2306-5710/4/3/58
Publikováno v:
Journal of Food Biochemistry. 26:1-19
The polyunsaturated fatty acid (PUFA) in fish render them potentially susceptible to enzymatic oxidation. Lipoxygenase (LOX) activity from mackerel (Scomber scombrus) was characterized with respect to pH stability and activity, temperature stability,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ccf6324989eb5071a641474a29a824d
https://doi.org/10.1111/j.1745-4514.2002.tb00046.x
https://doi.org/10.1111/j.1745-4514.2002.tb00046.x
Publikováno v:
Food Chemistry. 81:133-140
Two mechanisms are commonly proposed to explain the antioxidant role of phenolic compounds; these are metal chelation and/or free radical scavenging. However, the structural requirements for each may not be the same. This paper describes the determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f16afd4c7a5ae5002ebcdd29e373851
https://doi.org/10.1016/s0308-8146(02)00394-1
https://doi.org/10.1016/s0308-8146(02)00394-1
Publikováno v:
Food Hydrocolloids. 16:95-103
The thermal stability of β-lactoglobulin (β-Lg) dimer was reassessed based on a three-state denaturation process involving dissociation and unfolding (dimer⇌monomer⇌unfolded state). The stabilisation Gibbs free energy change for β-Lg dissociat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::952cc26af3103dac640116d4005b6e0d
https://doi.org/10.1016/s0268-005x(01)00067-4
https://doi.org/10.1016/s0268-005x(01)00067-4
Publikováno v:
Thermochimica Acta. 363:137-142
Thermodynamic parameters for thermal denaturation of β-lactoglobulin (β-lg) should account for the dissociation coupled unfolding (DCU) transitions, Dimer⇌Monomer⇌Unfolded state. Purified β-lg (0.4–4 mg ml −1 in 50 mM glycine–glycine–H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e84cbf3e88416fdc4b6c41b4d3a9ba7a
https://doi.org/10.1016/s0040-6031(00)00606-7
https://doi.org/10.1016/s0040-6031(00)00606-7
Publikováno v:
Thermochimica Acta. 359:181-188
Thermodynamic parameters were determined for the dissociation of beta-lactoglobulin(β-Lg) at temperatures from −15 to 85°C. The effect of temperature on Kd (equilibrium constant for dimer ⇌ monomer dissociation) was described by a second-order
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f17043b412dad5f152312b3c6fea250
https://doi.org/10.1016/s0040-6031(00)00523-2
https://doi.org/10.1016/s0040-6031(00)00523-2
Publikováno v:
Journal of the Science of Food and Agriculture. 80:447-452
Intermolecular sulphhydryl-disulphide exchange with β-lactoglobulin dimer occurs when this dissociates to form monomers exposing two SH groups. This notion is re-evaluated in the light of recent structural data suggesting that the degree of SH group
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::032578bd7958f79b136b3da5e36e69ff
https://doi.org/10.1002/(sici)1097-0010(200003)80:4<447::aid-jsfa547>3.0.co
https://doi.org/10.1002/(sici)1097-0010(200003)80:4<447::aid-jsfa547>3.0.co
Publikováno v:
Food Hydrocolloids. 14:83-91
New data are presented for the adiabatic compressibility of bovine serum albumen (BSA) over the temperature range 2–85°C and at pH 5, 6, 7 and 8. The relative impact of intrinsic and hydration contributions to the observed compressibility for BSA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1466862dc02d7660de1f366072115d84
https://doi.org/10.1016/s0268-005x(99)00051-x
https://doi.org/10.1016/s0268-005x(99)00051-x
Autor:
J Casey, Richard K. Owusu Apenten, María D. Busto, Richard K. Hughes, Zencai Wu, David S. Robinson
Publikováno v:
Food Chemistry. 65:323-329
Mature pea seeds contain two major lipoxygenases (LOX) isoenzymes designated LOX-2 and LOX-3. The thermal inactivation of crude pea LOX and the recombinant LOX (rLOX) were studied. Heat-inactivation plots for crude extracts of pea LOX were linear fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5635189e9259a62b3f46e15a47c8f900
https://doi.org/10.1016/s0308-8146(98)00216-7
https://doi.org/10.1016/s0308-8146(98)00216-7
Publikováno v:
Food Research International. 32:93-100
Many food proteins have multiple subunits. Beta-lactoglobulin (beta-1g) dimer was assessed for its resistance to subunit dissociation and unfolding in 0-8 M urea. Equilibrium denaturation profiles were monitored by ultraviolet difference spectrophoto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a424ad4287da451c81705c6a65813668
https://doi.org/10.1016/s0963-9969(99)00067-8
https://doi.org/10.1016/s0963-9969(99)00067-8