Search results for "food.ingredient"

showing 10 items of 732 documents

Maternal effects in quail and zebra finches: behavior and hormones.

2013

8 pages; International audience; Maternal effects are influences of parents on offspring phenotype occurring through pathways other than inherited DNA. In birds, two important routes for such transmission are parental behavior and non-DNA egg constituents such as yolk hormones. Offspring traits subject to parental effects include behavior and endocrine function. Research from the Adkins-Regan lab has used three avian species to investigate maternal effects related to hormones and behavior. Experiments with chickens and Japanese quail have shown that maternal sex steroids can influence sex determination to produce biased offspring sex ratios. Because all birds have a ZZ/ZW chromosomal sex de…

0106 biological sciencesHypothalamo-Hypophyseal Systemmedicine.medical_specialtyfood.ingredientOffspringMaternal effectsPituitary-Adrenal SystemStressQuail010603 evolutionary biology01 natural sciencesBirds03 medical and health sciencesReceptors GlucocorticoidEndocrinologyfoodbiology.animalYolkInternal medicinemedicine[ SDV.EE.IEO ] Life Sciences [q-bio]/Ecology environment/SymbiosisAnimalsGonadal Steroid HormonesGlucocorticoid receptorsTestosterone030304 developmental biologySteroid hormones0303 health sciences[ SDE.BE ] Environmental Sciences/Biodiversity and EcologySexual differentiationbiologyEnvironmental stressorMaternal effectSex determinationQuailEndocrinologyAnimal Science and ZoologyFinches[SDE.BE]Environmental Sciences/Biodiversity and EcologyHormone[SDV.EE.IEO]Life Sciences [q-bio]/Ecology environment/Symbiosis
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Impact of Destroying the Structure of Model Gels on Volatile Release

2007

International audience; The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan, and to the rigidity of the gel. With the use of atmospheric pressure chemical ionization−mass spectrometry, the release profiles of the aroma compounds were determined under stirring. At the same time, purge and trap measurements were performed to determine the release profiles of the aroma compounds without stirring. The comparison of the patterns obtained using these two complementary methods made it possible to…

Sucrosefood.ingredientPectinflavor profileMass spectrometry01 natural sciencesFragariachemistry.chemical_compound0404 agricultural biotechnologyfood[CHIM.ANAL]Chemical Sciences/Analytical chemistryrelease rateAroma compound[CHIM]Chemical SciencesstructureCaproatesFlavorAromaChromatographyVolatilisationbiology010401 analytical chemistrydiffusionfood and beveragesAPCI-MS04 agricultural and veterinary sciencesGeneral Chemistrybiology.organism_classification040401 food science0104 chemical sciencesCarrageenanSolutionsAroma release[CHIM.POLY]Chemical Sciences/PolymerschemistryModels ChemicalFruitOdorantsVolatilizationGeneral Agricultural and Biological SciencesVolatility (chemistry)Gels
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How composition and process parameters affect volatile active compounds in biopolymer films

2012

Abstract Active edible films based on chitosan and containing an active aroma compound have been investigated. The influence of the composition of the film forming solution (solvent, plasticizers, nanoparticles, emulsifiers and aroma traps) and process parameters (temperature and viscosity) on drying kinetics, water content, colour, aroma compound retention and partition coefficient was studied. Solvent evaporation rate was increased by addition of ethanol. Water evaporation was delayed by glycerol. The aroma retention during film drying was directly related to the water content. The drying temperature had opposite influences according to the composition of the solvent and additives. Increa…

food.ingredientPolymers and PlasticsbiologyOrganic ChemistryPlasticizerfood and beveragesengineering.materialbiology.organism_classificationPartition coefficientSolventchemistry.chemical_compoundfoodchitosan film; drying; aroma retention; partition coefficient; temperature; moisturechemistryChemical engineeringMaterials ChemistryGlycerolengineeringAroma compoundOrganic chemistryGum arabicBiopolymerAromaCarbohydrate Polymers
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Quill mites (Acari: Syringophilidae) from Aegithalos caudatus (Passeriformes: Aegithalidae)

2004

Three species of syringophilid mites (Acari: Syringophilidae) were collected from quills of Aegithalos caudatus (Passeriformes: Aegithalidae) in Poland, Picobia caudati sp. n. from body feathers, Dissonus scirpaceus Skoracki, 1999 from rectrices, and Syringophilopsis aegithali Bochkov et al., 2001 from secondaries.

food.ingredientArthropodaZoologyTrombidiformesfoodArachnidaAnimaliaAcariSyringophilidaeEcology Evolution Behavior and SystematicsTaxonomyDissonidaeSiphonostomatoidabiologyEcologyAegithalidaeAegithalos caudatusBiodiversitybiology.organism_classificationFlight featherSyringophilopsisFeathervisual_artvisual_art.visual_art_mediumAnimal Science and ZoologySyringophilidaeMaxillopoda
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Infection of murine hepatocyte cultures by herpes simplex virus (HSV) 1 and 2

1984

A study was undertaken of the interaction between liver cells and Herpes Simplex Virus (HSV) in vitro. Hepatocytes were obtained from HSV-resistant (C57/B16) and from HSV-susceptible (BALB/c, A/J, C3H) mouse strains and cultured according to standard methods. Each culture was infected with several strains of HSV-type 1 or of HSV-type 2, respectively. The multiplicity of infection was 5. The cytopathic effect was evaluated by light- and electron-microscopy. The number of infectious particles was determined using rabbit kidney or Vero cell cultures. All evaluations were made at different time intervals after infection. No difference concerning the replication rate of HSV-1 and 2 in isolated h…

MaleSimplexvirusfood.ingredientHepatitis Viral HumanvirusesBiologymedicine.disease_causeVirusHerpesviridaeMicrobiologyMicefoodMultiplicity of infectionCytopathogenic Effect ViralSpecies SpecificitymedicineAnimalsSimplexvirusCells CulturedCytopathic effectMice Inbred BALB CMice Inbred C3HHepatologyHerpes SimplexVirologyHerpes simplex virusCell cultureVero cellFemaleLiver
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Chemical and physical modification of hemp fibres by steam explosion technology

2013

In current research attempt has been made to analyse hemp fibres treated with steam explosion (SE) technology. Disintegration of hemp fibres separated from non-retted, dew-retted and dried stems of hemp ('Purini')[1] by alkali treatment and steam explosion (SE) were investigated. An average intensive SE in combination with the hydro-thermal and alkali after-treatment allows decreasing the diameter of hemp fibres and reduce the concentration of non-celluloses components, among them hemicelluloses, lignin, pectin, waxes and water [1;2].

WaxMaterials sciencefood.ingredientPectinfood and beveragesPulp and paper industrycomplex mixtureschemistry.chemical_compoundfoodchemistryvisual_artvisual_art.visual_art_mediumLigninComposite materialSteam explosionIOP Conference Series: Materials Science and Engineering
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ESR study of the liposome membrane physical parameters in the heating-cooling cycles.

1998

Abstract Changes of dynamic and structural parameters of egg yolk lecithin (EYL) liposome mem­branes in the heating-cooling cycles have been studied using the E S R spin probe method. The investigations were conducted in the range of temperatures from -18 °C to +60 °C. It has been found that in the range of temperatures -15 °C to +45 °C in both the heating and the cooling run the spectroscopic parameters changed practically along the same curve (re­versible changes). However, after exceeding this range of temperatures one of the parameters (partition coefficient of the spin probe 2,2,6,6 -tetramethylpiperidine -1-oxyl; TEMPO) changed along a closed curve, showing the phenomenon of thermal h…

Range (particle radiation)Liposomefood.ingredientMaterials scienceHot TemperatureAnalytical chemistryElectron Spin Resonance SpectroscopyActive surfaceLecithinEgg YolkGeneral Biochemistry Genetics and Molecular BiologySpin probePartition coefficientCold TemperatureCyclic N-OxidesfoodMembraneLiposomesPhosphatidylcholinesMoleculeThermodynamicsSpin LabelsZeitschrift fur Naturforschung. C, Journal of biosciences
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Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni.

2015

International audience; The South American plant Stevia rebaudiana Bertoni is a great source of noncaloric sweeteners (steviol glycosides), mainly concentrated in its leaves, but also has important antioxidant compounds (vitamin C, polyphenols, chlorophylls, and carotenoids) and other important macro- and micronutrients such as folic acid and all of the essential amino acids except tryptophan. Traditionally, conventional methods have been used to recover nutritionally valuable compounds from plant food matrices. However, nowadays, the need for obtaining greener, sustainable, and viable processes has led both food industries and food scientists to develop new processes in full correspondence…

Stevia rebaudiana; food additives; nutraceuticals; conventional extraction; pulsed electric technologies; acoustic technologies; sub- and supercritical fluid extraction; microwave assisted extraction[SDV.BIO]Life Sciences [q-bio]/Biotechnologyfood.ingredient[SDV]Life Sciences [q-bio]microwave assisted extractionSteviolBiologyPlant foodschemistry.chemical_compoundpulsed electric technologiesfoodNutraceuticalStevia[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineeringacoustic technologiesnutraceuticals2. Zero hungerbusiness.industryPlant ExtractsFood additivefood and beveragesGreen Chemistry TechnologyGeneral Chemistrysub- and supercritical fluid extractionBiotechnologyfood additivesPlant LeavesStevia rebaudianachemistryFolic acidPolyphenolSouth americanGeneral Agricultural and Biological Sciencesbusinessconventional extraction[SDV.AEN]Life Sciences [q-bio]/Food and NutritionNutritive ValueStevia rebaudianaJournal of agricultural and food chemistry
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In vitro antibacterial activity of different pulp capping materials

2015

Background: Direct pulp capping involves the application of a dental material to seal communications between the exposed pulp and the oral cavity (mechanical and carious pulp exposures) in an attempt to act as a barrier, protect the dental pulp complex and preserve its vitality. The aim of this study was to evaluate and compare, by the agar disc diffusion test, the antimicrobial activity of six different pulp-capping materials: Dycal (Dentsply), Calcicur (Voco), Calcimol LC (Voco), TheraCal LC (Bisco), MTA Angelus (Angelus), Biodentine (Septodont). Material and Methods: Streptococcus salivarius , Streptococcus sanguis and Streptococcus mutans strains were selected to evaluate the antimicrob…

food.ingredientDentistryOdontologíachemistry.chemical_compoundfoodstomatognathic systemBiomaterials and Bioengineering in DentistryAgarFood scienceGeneral DentistryCalcium hydroxidebiologybusiness.industryResearchbiology.organism_classificationAntimicrobial:CIENCIAS MÉDICAS [UNESCO]Streptococcus mutansCiencias de la saludIn vitroPulp cappingstomatognathic diseaseschemistryUNESCO::CIENCIAS MÉDICASPulp (tooth)Antibacterial activitybusiness
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Incorporation of the bacterial reaction centre into dendrimersomes

2012

For the first time the ability of the first generation dendrimer belonging to the family of polyester-benzylether, (3,5)12G1-PE-BMPA-(OH)4, to form dendrimersomes is presented together with their capability to reconstitute the integral membrane protein complex called Reaction Centre (RC) purified from the photosynthetic bacterium Rhodobacter sphaeroides. Size, polydispersity and time stability of the empty and protein containing dendrimersomes are presented together with the photochemical activity of the guest protein. The RC presence appears to strongly enhance the self-assembly properties of the Janus dendrimer, leading to the formation of proteo-dendrimersomes showing a photochemical act…

Liposomefood.ingredientbiologyChemistrycharge recombination; dendrimersomes; dynamic light scattering; integral proteins; self-aggregationbiology.organism_classificationLecithinCrystallographyRhodobacter sphaeroidesColloid and Surface ChemistryfoodDynamic light scatteringDocking (molecular)DendrimerSelf-assemblyta116Integral membrane proteinColloids and Surfaces A: Physicochemical and Engineering Aspects
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