Fourier-transform infrared spectroscopy and machine learning to predict fatty acid content of nine commercial insects
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00694-9
Abstract: Insects used as food and feed has attracted considerable attention for their nutritional profiles in recent years. Fatty acid profile, such as unsaturated fatty acid content, ratio of unsaturated to saturated fatty acids, determines the… read more here.
Keywords: insects; machine learning; fatty acid; acid content ... See more keywords
Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.146
Abstract: Cashew nuts are important both nutritionally and industrially, but can also cause food allergies in some individuals. The present study aimed to assess the effect(s) of industrial processing on anacardic acids and allergens present in… read more here.
Keywords: cashew; cashew nut; acid content; processing anacardic ... See more keywords
Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130253
Abstract: The effect of high amylose corn starch (HAS)-fatty acid complexes on the gel properties, protein secondary structure, microstructure, fatty acid content, and sensory properties of surimi under high-temperature treatment were investigated. The formation of HAS-fatty… read more here.
Keywords: fatty acid; surimi; acid content; acid complexes ... See more keywords
Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.05.048
Abstract: A central composite experimental design was used to evaluate the influence of pH, extraction time and liquid:solid ratio on the yield and uronic acid content of the pectin from ponkan peel. The response surface methodology… read more here.
Keywords: extraction; ponkan peel; pectin ponkan; pectin ... See more keywords
RNAi-Mediated Silencing of ITPK Gene Reduces Phytic Acid Content, Alters Transcripts of Phytic Acid Biosynthetic Genes, and Modulates Mineral Distribution in Rice Seeds
Sign Up to like & getrecommendations! Published in 2020 at "Rice Science"
DOI: 10.1016/j.rsci.2020.05.007
Abstract: Abstract Phytic acid is the principal storage form of phosphorus in plant seeds and an essential signalling molecule in several regulatory processes of plant development. However, it is known as an anti-nutrient compound owing to… read more here.
Keywords: phytic acid; rice; acid content; rnai mediated ... See more keywords
Environment-friendly magnetic Fe–Ce–W catalyst for the selective catalytic reduction of NOx with NH3: influence of citric acid content on its activity-structure relationship
Sign Up to like & getrecommendations! Published in 2018 at "RSC Advances"
DOI: 10.1039/c8ra03131b
Abstract: The influence of the citric acid content on the structural and redox properties of a magnetic iron–cerium–tungsten mixed oxide catalyst prepared through a microwave-assisted citric acid sol–gel method is investigated via TG–DTG–DSC, XRD, N2 adsorption–desorption,… read more here.
Keywords: citric acid; catalyst; influence citric; acid content ... See more keywords
Acid content and buffer-capacity: a charge-balance perspective
Sign Up to like & getrecommendations! Published in 2022 at "Scandinavian Journal of Clinical and Laboratory Investigation"
DOI: 10.1080/00365513.2022.2092903
Abstract: Abstract Rational treatment and thorough diagnostic classification of acid-base disorders requires quantitative understanding of the mechanisms that generate and dissipate loads of acid and base. A natural precondition for this tallying is the ability to… read more here.
Keywords: chemistry; charge; buffer; content ... See more keywords
Effect of arbuscular mycorrhizal fungi on rhizosphere organic acid content and microbial activity of trifoliate orange under different low P conditions
Sign Up to like & getrecommendations! Published in 2019 at "Archives of Agronomy and Soil Science"
DOI: 10.1080/03650340.2019.1590555
Abstract: ABSTRACT Arbuscular mycorrhizal (AM) fungi can improve plant phosphorus (P) uptake; however, information about how AM fungi affect rhizosphere organic acid and microbial activity to alleviate citrus low P stress is limited. Here, a pot… read more here.
Keywords: organic acid; rhizosphere organic; acid content; microbial activity ... See more keywords
Rapid determination of L‐ascorbic acid content in vitamin C serums by ultra‐high‐performance liquid chromatography–tandem mass spectrometry
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Cosmetic Science"
DOI: 10.1111/ics.12762
Abstract: This study aimed to develop and validate a rapid, simple, accurate and precise analytical method for the quantification of L‐AA in vitamin C serums. Moreover, the developed method was further applied to determine L‐AA in… read more here.
Keywords: vitamin serums; ascorbic acid; vitamin; determination ascorbic ... See more keywords
Codon and amino acid content are associated with mRNA stability in mammalian cells
Sign Up to like & getrecommendations! Published in 2020 at "PLoS ONE"
DOI: 10.1371/journal.pone.0228730
Abstract: Messenger RNA (mRNA) degradation plays a critical role in regulating transcript levels in the cell and is a major control point for modulating gene expression. In yeast and other model organisms, codon identity is a… read more here.
Keywords: mrna stability; amino acid; acid content; codon amino ... See more keywords
l-Ascorbic acid content and antioxidant capacity in less-known fruit juices
Sign Up to like & getrecommendations! Published in 2019 at "Czech Journal of Food Sciences"
DOI: 10.17221/305/2018-cjfs
Abstract: Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the… read more here.
Keywords: antioxidant capacity; content; ascorbic acid; less known ... See more keywords