4.5 Article

Inhibition of endogenous protease activity and protection of histomorphical integrity during refrigerated storage of grass carp fillets by treatment with natural edible di- and tri-carboxylic acids

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Food supplement vitamins, minerals, amino-acids, fatty acids, phenolic and alkaloid-based substances: An overview of their interaction with drugs

Maria Lopes et al.

Summary: Food supplements, especially those based on vitamins and minerals, are popular products ingested as a diet complement, but their potential interactions with drugs have been sparsely evaluated. This manuscript provides an up-to-date overview of the interactions between food supplements and drugs, emphasizing the vulnerability of elderly and polymedicated patients to therapeutic ineffectiveness and toxicity.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Article Food Science & Technology

Relevance of collagen solubility and gelatinolytic proteinase activity for texture softening in chilled grass carp (Ctenopharyngodon idellus) fillets

Jiandong Shen et al.

Summary: The aim of this study was to investigate the mechanisms of softening texture in chilled grass carp fillets. The results showed that collagen solubility increased and gelatinolytic proteinase activity was activated, correlating with texture softening.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Effect of some antimicrobials on quality and shelf life of freshwater tilapia (Oreochromis niloticus)

Mohamed Hamdy Mohamed et al.

Summary: The study evaluated the efficiency of different solutions as additional hurdles for refrigerated tilapia, with the combination of nisin and lactic acid identified as the best choice for extending shelf life. APC was identified as a good freshness indicator, while pH was a reliable spoilage index for tilapia under refrigerated storage.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Food Science & Technology

The impact of crucial protein degradation in intramuscular connective tissue on softening of ice-stored grass carp (Ctenopharyngodon idella) fillets

Jixuan Liu et al.

Summary: The study determined that intramuscular connective tissue (IMCT) plays an important role in softening of ice-stored grass carp fillet, with its destruction leading to changes in fish texture. Important proteins in IMCT, such as decorin, elastin, and collagen, decreased during storage, particularly in the early stages.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

Review Food Science & Technology

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

Olfa Ben Braiek et al.

Summary: Meat industries are responding to modern socioeconomic demands by exploring meat biopreservation techniques as alternatives to synthetic additives. Organic acids and their salts are popular preservatives in the meat industry, offering advantages in preserving various types of meat. While organic acids/salts have beneficial applications in enhancing meat safety and quality, some limitations and challenges exist, necessitating further research and discussion.

JOURNAL OF FOOD QUALITY (2021)

Article Food Science & Technology

Synergistic antimicrobial effect of lactocin AL705 and nisin combined with organic acid salts against Listeria innocua 7 in broth and a hard cheese

Maria Clara Verdi et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Review Food Science & Technology

Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies

Brigitte Picard et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Biochemistry & Molecular Biology

Structural insights and binding of a natural ligand, succinic acid with serine and cysteine proteases

R. Manohar et al.

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2018)

Review Food Science & Technology

Practical use of natural antioxidants in meat products in the US: A review

Natalie J. Oswell et al.

MEAT SCIENCE (2018)

Article Cell & Tissue Engineering

A pH probe inhibits senescence in mesenchymal stem cells

Lihong Wang et al.

STEM CELL RESEARCH & THERAPY (2018)

Article Food Science & Technology

The effects of microbial transglutaminase on the properties of fish myofibrillar protein film

Pimonpan Kaewprachu et al.

FOOD PACKAGING AND SHELF LIFE (2017)

Article Food Science & Technology

Distribution of Cathepsin D Activity between Lysosomes and a Soluble Fraction of Marinating Brine

Mariusz Szymczak

JOURNAL OF FOOD SCIENCE (2016)

Article Chemistry, Medicinal

Cysteine Cathepsin Inhibitors as Anti-Ebola Agents

Wouter A. van der Linden et al.

ACS INFECTIOUS DISEASES (2016)

Article Food Science & Technology

The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions

Lihong Ge et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

Article Chemistry, Applied

Calpain and cathepsin activities in post mortem fish and meat muscles

Romuald Cheret et al.

FOOD CHEMISTRY (2007)

Review Cell Biology

Lounging in a lysosome: the intracellular lifestyle of Coxiella burnetii

Daniel E. Voth et al.

CELLULAR MICROBIOLOGY (2007)

Article Agriculture, Multidisciplinary

Inhibition of protease in intact fish fillets by soaking in or injection of recombinant soy cystatin or bovine plasma

I Kang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)