Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Shahrzad Tafazoli"'
Autor:
Go Chikamatsu, Shahrzad Tafazoli, Barry Lynch, Christina Sulaiman, Trung D. Vo, Ashley Roberts
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 3, Pp 1433-1450 (2020)
Food Science & Nutrition, 8(3):1433-1450
Food Science & Nutrition, Vol 8, Iss 3, Pp 1433-1450 (2020)
Food Science & Nutrition, 8(3):1433-1450
Glutaminase (glutamine aminohydrolase EC 3.5.1.2) is used in the production of food ingredients rich in l‐glutamic acid that are added to finished foods for the purpose of enhancing or improving the savory flavor profile of food. The glutaminase en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f60f97cc7c39a83fce1274ff642c6f72
http://europepmc.org/articles/PMC7063383
http://europepmc.org/articles/PMC7063383
Publikováno v:
Toxicology Research and Application. 7:239784732311512
Naturally sweet proteins have no glycemic effect and offer a fundamentally new approach to sweetness and health for individuals seeking to reduce their added sugar intake. However, unlike many commercial sweeteners, little research has been performed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a21e49071a27e4a0a2f591cfd5b14f8
https://doi.org/10.1177/23978473231151258
https://doi.org/10.1177/23978473231151258
Autor:
Trung D Vo, Jwar Meetro, Seth Floyd, Barry Lynch, Shahrzad Tafazoli, Akio Ichihara, Go Chikamatsu
Publikováno v:
Toxicology Research and Application, Vol 5 (2021)
Purine nucleosidase (EC 3.2.2.1) catalyzes the N-riboside hydrolysis of purine nucleosides to D-ribose and a purine base. This enzyme may be used in the production of beer and other alcoholic beverages to reduce the purine content of these products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::7bb0031cd2e4456ba9debf19566f4fd2
https://doaj.org/article/6f85385d3df94c8baa88875b4ad353a6
https://doaj.org/article/6f85385d3df94c8baa88875b4ad353a6
Publikováno v:
Toxicology Research and Application, Vol 5 (2021)
β-Fructofuranosidase (β-D-fructofuranoside fructohydrolase; EC 3.2.1.26) is used in the production of fructo-oligosaccharides that are commonly used by the food industry as prebiotics for their purported health benefits. The β-fructofuranosidase d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::f17cfc0b5db69c6ac3accae5b3578b93
https://doaj.org/article/0170d028a41545b181de2d1e41595cc2
https://doaj.org/article/0170d028a41545b181de2d1e41595cc2
Publikováno v:
Toxicology Research and Application. 5:239784732110553
β-Fructofuranosidase (β-D-fructofuranoside fructohydrolase; EC 3.2.1.26) is used in the production of fructo-oligosaccharides that are commonly used by the food industry as prebiotics for their purported health benefits. The β-fructofuranosidase d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::694f44475c4b6dc21d8bae552ae2635b
https://doi.org/10.1177/23978473211055361
https://doi.org/10.1177/23978473211055361
Autor:
Michael E. Madonna, Ashley Roberts, René Viñas, Jason A. Ryder, Alan Perlstein, Shahrzad Tafazoli, Yi-Hsuan Chiang, Juliana W. Noronha, Chester Rodriguez, Trung D. Vo, Johnathan C. Holguin
Publikováno v:
Food and Chemical Toxicology. 137:111136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd69297c3036ccc5d05de894ce8bf74f
https://doi.org/10.1016/j.fct.2020.111136
https://doi.org/10.1016/j.fct.2020.111136
Autor:
Shahrzad Tafazoli, Nigel Baldwin, Phoukham Phothirath, Anne Petersen, Myriam Coulet, Johanna Lang, Anne Constable, Trung D. Vo
Publikováno v:
Regulatory toxicology and pharmacology : RTP. 87
The potential toxicity of two savory food ingredients produced by fermentation of enzymatically hydrolyzed corn starch (Savory Base 100 and Savory Base 200) was evaluated individually in a bacterial reverse mutation assay, an in vitro mammalian cell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb28197c625a6394234c1120963d8eef
https://pubmed.ncbi.nlm.nih.gov/28487066
https://pubmed.ncbi.nlm.nih.gov/28487066
Autor:
Alan Perlstein, Juliana W. Noronha, Ashley Roberts, Johnathan C. Holguin, Trung D. Vo, Yi-Hsuan Chiang, Shahrzad Tafazoli, Chester Rodriguez, René Viñas, Jason A. Ryder, Michael E. Madonna
Publikováno v:
Food and Chemical Toxicology. 133:110762
Miraculin is a glycoprotein with the ability to make sour substances taste sweet. The safety of miraculin has been evaluated using an approach proposed by the Food and Agriculture Organization of the United Nations and the World Health Organization f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::706ecac1ec06ac5754d41222312695db
https://doi.org/10.1016/j.fct.2019.110762
https://doi.org/10.1016/j.fct.2019.110762
Autor:
Andrea W. Wong, Hideki Kajiura, Tsunehisa Akiyama, Shahrzad Tafazoli, Iwao Kojima, Takashi Kuriki, Eisuke Tomioka, Hiroki Takata
Publikováno v:
Regulatory Toxicology and Pharmacology. 57:62-69
A recombinant amylomaltase, MQ-01, obtained by cultivation of Bacillus subtilis expressing the amylomaltase gene from Thermus aquaticus is to be used in the production of enzymatically-synthesized glycogen; which is intended for use as a food ingredi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07e51a15f7d864ea750115963eda78f1
https://doi.org/10.1016/j.yrtph.2009.12.009
https://doi.org/10.1016/j.yrtph.2009.12.009
Autor:
Shahrzad Tafazoli, Peter J. O'Brien
Publikováno v:
Toxicology. 256:101-109
Amodiaquine is an antimalarial drug that causes life-threatening agranulocytosis and hepatotoxicity in about 1 in 2000 patients, which is usually associated with an inflammatory response. It was found that the LC 50 (2 h) of amodiaquine towards isola
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::824fdf415b9c5ae099db07038137596a
https://doi.org/10.1016/j.tox.2008.11.006
https://doi.org/10.1016/j.tox.2008.11.006