Fresh produce, viewed as an essential part of a healthy life style is usually consumed in the form of raw or minimally processed fruits and vegetables, and... E Ximenes,L Hoagland,S Ku,... - 《Biotechnology & Bioengineering》 被引量: 4发表: 2017年 ...
The unique characteristics that enzymes possess are that they (1) increase the rate of reaction they catalyze, without being consumed or lost; (2) act specifically with the substrate to produce the products; and (3) remain regulated from a state of low activity to high activity and vice ...
consumed has shifted their focus towards naturally processed foods that are perceived to be safe and healthy. This emerging trend has led to the increasing adoption of natural ingredients and additives in the processed food systems by manufacturers. Food enzymes fit well with the ongoing trend of ...
Enzymes are little biological molecules that speed up chemical activities in cells without getting themselves consumed. Theseproteinsusually have exact three-dimensional structures essential to their work. Enzymes accelerate reactions by decreasing their activation needs forenergy, making them occur more rapid...
Every year, large quantities of poultry and game meat are consumed. Thus, efficient techniques to identify the meat species origin are required which inter... P Stamoulis,C Stamatis,T Sarafidou,... - 《Food Control》 被引量: 59发表: 2010年 Newer uses of microbial enzymes in food processing...
A catalyst is a substance that accelerates a chemical reaction without changing the nature or quantity of products formed and without itself being consumed in the process. Enzymes are biological catalysts, i.e., they catalyze reactions in animal and plant tissue that, if performed in vitro , wou...
Oxygen, which is necessary for sustaining energy metabolism, is consumed in many biochemical reactions in eukaryotes. When the oxygen supply is insufficient for maintaining multiple homeostatic states at the cellular level, cells are subjected to hypoxic stress. Hypoxia induces adaptive cellular responses...
Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography Doenjang(fermented soybean paste)and ganjang(soy sauce)are traditional fermented foods that are widely consumed in Korea.The oligosaccharides found in soyb... JH Song,H Lee,I...
In comparison, XYD046 consumed 2.02 mM L-malate but accumulated 0.26 mM D-lactate, suggesting that only 13.0% reducing power from L-malate was used for D-lactate production. These results suggested that the NCD self-sufficiency indeed facilitated the expected function of the NCD-linked ...
Carbohydrate food molecules consumed orally are hydrolyzed by α-amylase to oligosaccharides, which yield monosaccharides such as glucose after catalytic breakdown by the α-glucosidase enzyme. Consequently, inhibiting carbohydrate hydrolyzing enzymes is a common therapeutic approach to regulating postprandial ...