Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2019.108419
Abstract: The effects of glucose and sucrose on the gene expression of nitric oxide synthase (NOS) in Staphylococcus vitulinus and colour formation in dry sausages were investigated. The results showed that sucrose addition promoted nitric oxide… read more here.
Keywords: colour formation; vitulinus; gene expression; formation dry ... See more keywords
Candidate genes associated with red colour formation revealed by comparative genomic variant analysis of red- and green-skinned fruits of Japanese apricot (Prunus mume)
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DOI: 10.7717/peerj.4625
Abstract: The red-skinned fruit of Japanese apricot (Prunus mume Sieb. et Zucc) appeals to customers due to its eye-catching pigmentation, while the mechanism related to its colour formation is still unclear. In this study, genome re-sequencing… read more here.
Keywords: red skinned; colour formation; prunus mume; candidate genes ... See more keywords