2 nonenal/kartoffelplante

Linket gemmes på udklipsholderen

ArtiklerKliniske forsøgPatenter

Vælg sorteringstype

11 resultater

Toxicity and metabolism of exogenous α,β-unsaturated carbonyls in potato (Solanum tuberosum L.) tubers.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

A group of aliphatic α,β-unsaturated carbonyl compounds was evaluated for their utility as inhibitors of sprout growth in stored potato tubers (Solanum tuberosum L.). Nondormant tubers were treated with vapors of six 8-10-carbon compounds of this chemistry. Subsequent sprout growth at 16 °C (95%

The cytotoxic lipid peroxidation product, 4-hydroxy-2-nonenal, specifically inhibits decarboxylating dehydrogenases in the matrix of plant mitochondria.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

4-Hydroxy-2-nonenal (HNE), a cytotoxic product of lipid peroxidation, inhibits O(2) consumption by potato tuber mitochondria. 2-Oxoglutarate dehydrogenase (OGDC), pyruvate dehydrogenase complex (PDC) (both 80% inhibited) and NAD-malic enzyme (50% inhibited) are its major targets. Mitochondrial

Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

In this study, the formation of two toxic reactive aldehydes, 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), was investigated during frying of two different foodstuffs at 180 °C for 7 h in three different vegetable oils. The results showed that HHE and HNE content in the oil after frying

Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma of aged beer: "malty",

Influence of heating and acidification on the flavor of whey protein isolate.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein

Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoes.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

Development of potato off-flavor (POF) was examined in precooked vacuum-packed potatoes by GC and sensory analyses. The experiments comprised four varieties grown at two locations. Aroma compounds shown to be potential contributors to POF were determined quantitatively, and their relative importance

Sensitivity of the aldehyde-induced and free fatty acid-induced activities of plant uncoupling protein to GTP is regulated by the ubiquinone reduction level.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

Using isolated potato tuber mitochondria possessing uncoupling protein (StUCP), we found that, under non-phosphorylating conditions, the sensitivity of aldehyde (all trans-retinal or 4-hydroxy-2-nonenal)-induced and fatty acid (linoleic acid)-induced StUCP-mediated proton leaks to GTP is controlled

Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

Application of the aroma extract dilution analysis on a flavor distillate prepared from freshly ground rye flour (type 1150) revealed 1-octen-3-one (mushroom-like), methional (cooked potato), and (E)-2-nonenal (fatty, green) with the highest flavor dilution (FD) factors among the 26 odor-active

Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

The key odorants in the volatile fraction isolated from a steamed yeasted wheat dough (yeast dumpling) by solvent assisted flavor evaporation (SAFE) were characterized by an aroma extract dilution analysis (AEDA). The 29 aroma-active compounds were located within the flavor dilution (FD) factor

Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

An investigation of the volatile fraction of a freshly prepared sourdough rye bread crumb by means of the aroma extract dilution analysis (AEDA), followed by identification experiments, revealed 22 flavor compounds in the flavor dilution (FD) factor range of 128 to 2048. Quantitations performed by

Activation and function of mitochondrial uncoupling protein in plants.

Kun registrerede brugere kan oversætte artikler

Log ind / Tilmeld

Plant mitochondrial uncoupling protein (UCP) is activated by superoxide suggesting that it may function to minimize mitochondrial reactive oxygen species (ROS) formation. However, the precise mechanism of superoxide activation and the exact function of UCP in plants are not known. We demonstrate

Deltag i vores
facebook-side

Herbal & Natural Medicine

Den mest komplette database med medicinske urter understøttet af videnskab

Arbejder på 55 sprog
Urtekurer, der understøttes af videnskab
Urtegenkendelse ved billede
Interaktivt GPS-kort - tag urter på stedet (kommer snart)
Læs videnskabelige publikationer relateret til din søgning
Søg medicinske urter efter deres virkninger
Organiser dine interesser og hold dig opdateret med nyhedsundersøgelser, kliniske forsøg og patenter

Skriv et symptom eller en sygdom, og læs om urter, der kan hjælpe, skriv en urt og se sygdomme og symptomer, den bruges mod.
* Al information er baseret på offentliggjort videnskabelig forskning