منابع مشابه
Comparison of flavour compounds in wasabi and horseradish
Tamanna Sultana1*, G. P. Savage1, D. L. McNeil2, N. G. Porter3 and B. Clark4 1Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand. 2DNRE, Victorian Institute of Dryland Agriculture, Melbourne, University, Horsham, Victoria, Australia. 3New Zealand Institute for Crop & Food Research. Ltd, Christchurch, New Zealand. 4Chemistry Department, University of Cante...
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DECADES ago, nonspecific theories of anesthetic mechanisms yielded more testable hypotheses predicated on anesthetic interactions with specific protein targets. Specific molecular targets have been identified that mediate some individual behavioral effects of intravenous anesthetics. Although many putative targets have been put forth for volatile anesthetic action, no behavior induced by volati...
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A key program point of the 2nd International Workshop on Semantic Web Enterprise Adoption and Best Practice (WaSABi 2014) was the breakout brainstorming session, at which challenges regarding enterprise adoption of Semantic Web technologies were discussed, and potential solutions to some of those challenges described. The requested output of this session was for each group of 5 people to produc...
متن کاملCobalt-substituted horseradish peroxidase.
Horseradish peroxidase can be reconstituted with cobalt porphyrin to give a cobaltic holoenzyme having physicochemical properties quite similar to those of the native ferric protein. The cobaltic protein (Co3+HRP) can be reduced to the cobaltous form (CoHRP), the analogue of ferroperoxidase and the reduced cobalt protein can bind O2 to form an analogue of oxyferroperoxidase (Compound III). Sinc...
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Escherichia coli O157:H7 and Staphylococcus aureus are two of the major pathogens frequently involved in foodborne outbreaks. Control of these pathogens in foods is essential to food safety. It is of great interest in the use of natural antimicrobial compounds present in edible plants to control foodborne pathogens as consumers prefer more natural "green" foods. Allyl isothiocyanate (AITC) is a...
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ژورنال
عنوان ژورنال: Bangladesh Journal of Scientific and Industrial Research
سال: 1970
ISSN: 2224-7157,0304-9809
DOI: 10.3329/bjsir.v43i4.2234