Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/ana.21011 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Enhancing High-Level Food-Grade Expression of Glutamate Decarboxylase and Its Application in the Production of γ-Aminobutyric Acid.
J Microbiol Biotechnol
December 2024
School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, P.R. China.
Gamma-aminobutyric acid (GABA), a non-proteinogenic amino acid, exhibits diverse physiological functions and finds extensive applications in food, medicine, and various industries. Glutamate decarboxylase (GAD) can effectively convert L-glutamic acid (L-Glu) or monosodium glutamate (MSG) into GABA. However, the low food-grade expression of GAD has hindered large-scale GABA production.
View Article and Find Full Text PDFEvaluation of key taste components in Huangjin green tea based on electronic tongue technology.
Food Res Int
February 2025
Tea Research Institute, China Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Hangzhou 310008, China. Electronic address:
A random forest algorithm combined with correlation analysis, was employed to identify key taste compounds in Huangjin green tea by using an electronic tongue. A total of 45 commercial Huangjin green teas were analysed for their amino acids, catechins, gallic acid, and caffeine using an amino acid analyser and HPLC. In this study, taste compounds of 30 were quantified, and 16 of these compounds exhibited taste activity values greater than 1 in the tea samples, including 6 amino acids, 8 catechins, as well as gallic acid and caffeine.
View Article and Find Full Text PDFUnveiling diversity in amino acid stable isotope profiles for classifying rice varieties, refining types and cultivation systems.
Food Res Int
February 2025
Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy. Electronic address:
Isotope Ratio Mass Spectrometry (IRMS) is a promising tool in organic authentication cases. Premium-priced Italian rice varieties (Carnaroli, Arborio, Baldo) are used in cuisines worldwide for their unique qualitative properties. Organic authentication of rice by morphological assessment is unfeasible, while its market availability at different refining stages (brown, white) further increases the data variability.
View Article and Find Full Text PDFNutrient based classification of Phyllospora comosa biomasses using machine learning algorithms: Towards sustainable valorisation.
Food Res Int
February 2025
Nutrition and Seafood Laboratory (NuSea.Lab), School of Life and Environmental Sciences, Deakin University, Queenscliff, VIC, Australia. Electronic address:
Sustainable seaweed value chains necessitate accurate biomass biochemical characterisation that leads to product development, geographical authentications and quality and sustainability assurances. Underutilised yet abundantly available seaweed species require a thorough investigation of biochemical characteristics prior to their valorisation. Abundantly available Australian seaweed species lack such comprehensive investigations within the global seaweed industrial value chains.
View Article and Find Full Text PDFSpecificity of Amino Acid Profiles Produced in Soybean Fermentations by Three spp.
J Microbiol Biotechnol
December 2024
Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
We compared the salt tolerance and proteolytic activity of 120 strains of each of , , and . Most strains exhibited growth in 12% (w/v) NaCl and showed proteolytic activity in 10% or 11% NaCl. The majority of strains grew in 14% NaCl and showed proteolytic activity in 12% or 13% NaCl.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!