Amino Acids
Mostrando 13-24 de 15507 artigos, teses e dissertações.
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13. Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements
Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) an
Food Sci. Technol. Publicado em: 2020-12
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14. MÉTODO DE TRIAGEM DE MICROGININAS EM CIANOBACTÉRIAS POR LC-MS/MS
Cyanobacteria produce a wide variety of bioactive compounds, making them a highly promising group in the search for novel molecules with pharmacological and biotechnological properties. Among these, microginins attract attention for being peptides which inhibit angiotensin-converting enzyme, turning them into potential targets for hypertension and congestive
Quím. Nova. Publicado em: 2020-12
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15. Amino acids and antioxidant activities of extracts from wild edible mushrooms from a community forest in the Nasrinual District, Maha Sarakham, Thailand
Abstract Twenty two species of wild edible mushrooms were collected from Nasrinual community forest. The levels of 15 amino acids, antioxidant activity, and γ-aminobutyric acid (GABA) were determined. The 8 essential amino acids were arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine, that they were found in all the mushr
Food Sci. Technol. Publicado em: 2020-09
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16. A rapid survey of ground-dwelling ants (Hymenoptera: Formicidae) in an urban park from state of São Paulo, Brazil
Abstract Twenty two species of wild edible mushrooms were collected from Nasrinual community forest. The levels of 15 amino acids, antioxidant activity, and γ-aminobutyric acid (GABA) were determined. The 8 essential amino acids were arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine, that they were found in all the mushr
Braz. J. Biol.. Publicado em: 2020-09
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17. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 2020-09
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18. Application and comparison of proteolytic enzyme preparations in technology of protein hydrolyzates
Abstract Protepsin belongs to the class of acid proteinases, containing carboxyl groups in the active center. The preparation cleaves peptide bonds formed by aromatic amino acids (tyrosine, phenylalanine), and does not hydrolize esters and amides. Along with the proteolytic complex, Protepsin contains collagenase, lipase, and other digestive enzymes. The pre
Food Sci. Technol. Publicado em: 2020-06
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19. Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C
Abstract The aim of this study was to investigate the effect of acid pretreatment, temperature and enzyme concentration on the acid-enzymatic extraction of soluble collagen from chicken keel bone cartilage. A chemical composition analysis and protein profile characterization of this slaughter by-product were also conducted. The cartilages were extracted with
Food Sci. Technol. Publicado em: 2020-06
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20. Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates
Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was t
Food Sci. Technol. Publicado em: 2020-06
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21. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 2020-06
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22. Metagenomic and metatranscriptomic analysis of the microbial community structure and metabolic potential of fermented soybean in Yunnan Province
Abstract Traditional fermented soybean contains a variety of microflora. To obtain a comprehensive and accurate understanding of the microbial community structure and metabolic potential of fermented soybean, comparative metagenomics and metatranscriptomics were performed on a sample of fermented soybean in Yunnan Province. Metagenomic DNA and metatranscript
Food Sci. Technol. Publicado em: 2020-03
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23. Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi
Abstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara pro
Food Sci. Technol. Publicado em: 2020-03
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24. ONE-POT DIASTEREOSELECTIVE SYNTHESIS OF CHIRAL TRICYCLIC L-CYSTEINE AND D-PENICILLAMINE DERIVATIVES: A LABORATORY EXPERIMENT
A one-pot diastereoselective synthesis of thiazolidine-ring fused systems derived from enantiomerically pure amino acids, L-cysteine or D-penicillamine, and achiral succindialdehyde is described as an experiment to be carried out by upper-division undergraduate students in a laboratory classroom. Reactions were performed under mild conditions, the products w
Quím. Nova. Publicado em: 2020-01