搜索结果: 1-15 共查到“食品科学技术 interactions”相关记录16条 . 查询时间(0.231 秒)
Effect of the interaction between diet composition and the PPM1K genetic variant on insulin resistance and β cell function markers during weight loss: results from the Nutrient Gene Interactions in Human Obesity: implications for dietary guidelines (NUGENOB) randomized trial
gene-diet interaction glucose concentrations NUGENOB obesity weight loss
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2018/11/19
Background: Circulating branched-chain amino acids (BCAAs) and aromatic amino acids (AAAs) have been shown to be associated with insulin resistance and diabetes risk. The common rs1440581 T allele in ...
Effect of the interaction between diet composition and the PPM1K genetic variant on insulin resistance and β cell function markers during weight loss: results from the Nutrient Gene Interactions in Human Obesity: implications for dietary guidelines (NUGENOB) randomized trial
gene-diet interaction glucose concentrations NUGENOB obesity weight loss
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2018/11/16
Background: Circulating branched-chain amino acids (BCAAs) and aromatic amino acids (AAAs) have been shown to be associated with insulin resistance and diabetes risk. The common rs1440581 T allele in ...
Accumulation of Heavy Metals in Freshwater Fish-An Assessment of Toxic Interactions with Calcium
Heavy Metals Freshwater Fish-An
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2016/5/27
The present investigation deals with the interaction between accumulation of waterborne lead, cadmium and chromium with different calcium concentration (1.0, 2.0, 3.0 and 4.0 mM L-1) in Cirrhina mriga...
Systematic research review of observational approaches used to evaluate mother-child mealtime interactions during preschool years
children’s eating childhood obesity mealtime observations mother-child interactions preschoolers
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2018/12/19
Background: The family meal and social interactions during the meal are important events in a child’s life. Specifically, mealtime interactions have been linked to child weight status, the development...
Food protein: Food colour interactions and its application in rapid protein assay
Carmoisine food proteins staining agent PAGE tryptic digestibility
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2014/2/27
The uniform distribution of colours as additives in a majority of the food systems is a reliable indication that one or more components of foods are able to bind with colour molecules and act as their...
Exploring Protein Interactions on a Minimal Type II Polyketide Synthase Using a Yeast Two-Hybrid System
Streptomyces aromatic polyketides protein interactions
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2009/3/16
Interactions between proteins that form the ’minimal’ type II polyketide synthase in the doxorubicin producing biosynthetic pathway from Streptomyces peucetius were investigated using a yeast two-hybr...
Accumulation of Heavy Metals in Freshwater Fish-An Assessment of Toxic Interactions with Calcium
Lead cadmium chromium calcium Cirrhina mrigala
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2008/10/26
The present investigation deals with the interaction between accumulation of waterborne lead, cadmium and chromium with different calcium concentration (1.0, 2.0, 3.0 and 4.0 mM L-1) in Cirrhina mriga...
Interactions between Barley α-Amylases, Substrates, Inhibitors and Regulatory Proteins
glycoside hydrolase family13 secondary binding sites surface plasmon resonance calcium effects regulatory proteins
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2008/4/20
Barley α-amylase binds sugars at two sites on the enzyme surface in addition to the active site. Crystallography and site-directed mutagenesis highlight the importance of aromatic residues at these su...
Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents
acid coagulation rennet coagulation protein interactions dissociating agents
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2008/3/28
To evaluate the nature of the main interactions that are involved in the formation of casein gels made by the acidification or rennet coagulation of milk, we investigated the combined effects of ultra...
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
aroma casein water interactions
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2008/3/28
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...
Influence of pH on Protein Interactions and Microstructure of Process Cheese
process cheese microstructure scanning electron microscopy ionic interaction
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2008/3/27
During the manufacture of process cheese, biochemical characteristics (casein solubilization, peptization coefficient, and water-holding capacity) were investigated using a combination of microscopic ...
Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers
recrystallization ice cream sweetener stabilizer
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2008/3/27
Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syr...
Heat-Induced Interactions Between the Proteins of Milk Fat Globule Membrane and Skim Milk
milk fat globule membrane proteins heated whole milk protein preparative isoelectric focusing
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2008/3/22
Milk fat globule membrane proteins in washed cream were analyzed using preparative isoelectric focusing followed by SDS-PAGE. Five major protein bands of milk fat globule membrane were observed with a...
Effects of pH and Sodium Chloride on the Interactions Between Geotrichum candidum and Brevibacterium linens
Geotrichum candidum Brevibacterium linens interaction pH
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2008/3/22
The interactions between 14 isolates of Geotrichum candidum and 14 isolates of Brevibacterium linens were analyzed to understand their behavior in cheese making. Mixed cultures were grown in a peptone...
Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk
age gelation ultra-high temperature lactose native milk proteinase
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2008/3/18
Skim milk was pasteurized, diafiltered, and concentrated three times by UF. Lactose or sucrose was then added at 3 or 6%. The five samples containing <.05% lactose, 3 and 6% lactose, and 3 and 6% sucr...