Papers mentioning european anchovy or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated the proximate composition, amino acid, and fatty acid profiles of anchovy (<i>Engraulis encrasicolus</i>) collected from the Southeastern Black Sea on both... Read full abstract on PubMed →
The occurrence of histamine, or scombroid food poisoning, can be attributed to the ingestion of elevated levels of histamine in fish, resulting in physiological disturbances in hum... Read full abstract on PubMed →
Phthalates or phthalate esters (PAEs) have become a serious concern due to their toxicity and risks of migration from contact materials to food matrices and the environment. The ai... Read full abstract on PubMed →
Fish (<i>Engraulis encrasicolus</i>) oil was successfully microencapsulated using sage essential oils prepared in three different concentrations as 1% (S1), 2% (S2) and 3% (S3). Th... Read full abstract on PubMed →
The goal of the study was the discrimination of β-cyclodextrin (β-CD)/hazelnut (<i>Corylus avellana</i> L.) oil/antioxidant ternary complexes through Fourier-transform infrared spe... Read full abstract on PubMed →
The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. The encapsul... Read full abstract on PubMed →
The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying differ... Read full abstract on PubMed →
Producers of processed anchovies have developed hazard analysis and critical control points (HACCP) to guarantee the quality of their products. Nonetheless there is a lack of objec... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of l-cystine produced with a genetically modified strain... Read full abstract on PubMed →
New approach methodologies (NAMs) are gaining increasing attention within the scientific community as strategies to reduce the use of animal testing. Their integration into regulat... Read full abstract on PubMed →
Phytotherapy has been promoted for the treatment of liver diseases in dogs. The interest in identifying the antioxidant/hepatoprotective potential of various plants is increasing.... Read full abstract on PubMed →
This study was focused on the anaerobic digestion of residual biomass from the production of penicillin and l-cystine. The biogas potential tests of individual substrates and their... Read full abstract on PubMed →
l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking.... Read full abstract on PubMed →
Although cysteine desulphydrase activity has been purified and characterized from Saccharomyces cerevisiae, the gene encoding this activity in vivo has never been defined. We show... Read full abstract on PubMed →
The conversion of methionine to volatile sulfur compounds (VSCs) is of great importance in flavor formation during cheese ripening and is the focus of biotechnological approaches t... Read full abstract on PubMed →
The effect of antioxidants on volatile formation in milk under high pressure was investigated. Raw milk samples with addition of either butylated hydroxyanisole (BHA), epicatechin,... Read full abstract on PubMed →
OBJECTIVE: In South Africa, urolithiasis is extremely rare in the black population, but is common in the white population. The objective of this study was to investigate the indivi... Read full abstract on PubMed →
Cystine lyase is the enzyme responsible for off-aroma deterioration in fresh unblanched broccoli. In this research, cystine lyase purification from broccoli has been optimized. Onl... Read full abstract on PubMed →
1. Twenty-eight male rats of initial age 27 d were fed on fortified-barley diets for 3 weeks. In all experimental diets, both crude protein (nitrogen x 6.25) and methionine:cystine... Read full abstract on PubMed →
BACKGROUND: Dietary choline intake has been associated with a lower risk of cognitive dysfunction, lessened brain white-matter hyperintensity volume, and a reduced risk of incident... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.