As a result of high production costs, commercial products from microalgae must command high prices. Astaxanthin produced by Haematococcus is a product that has become a commercial reality through novel and advanced technology. Cultivation methods have been developed to produce Haematococcus containing 1.5-3.0% astaxanthin by dry weight, with potential applications as a pigment source in aquacul...

A commercial Rhodiola rosea (R. rosea) product has previously demonstrated CYP2C9 inhibition in humans. The purpose of this study was to provide in vitro inhibitory data for this particular interaction and to classify the mechanism of the interaction. Another aim was to examine the in vitro influence of ethanol on the CYP2C9 activity. Human CYP2C9 (wild type) isolated from a baculovirus-infecte...

Data about products and services is of paramount importance in most inter-organizational business processes. For business-to-business (B2B) scenarios, a great number of XML-based message specifications are available, which cover various processes and types of transactions. These specifications support the respective data exchange tasks by providing a common representation for products and servi...

When used to assess the nutrient content of diets, recipes, or commercial food products, a nutrient database should provide a complete nutrient profile for each food in the database. Chemical analyses for a wide range of nutrients in the many foods included in a database are not always practical. Therefore, some nutrient values must be estimated. Common methods for estimating nutrient values in...

This paper studies one key characteristic shared by a growing number of industries—their products are continuously monitored and evaluated by third-party systems such as the Motion Picture Association of America (MPAA) and the Food and Drug Administration (FDA) for public protection. By studying differences in ratings and commercial performance of products across different countries, marketing ...

Mascarpone cheese is a type of cheese with high fat content and a mild flavor. These features make this cheese an ingredient commonly used in many and different food products. However, these products usually have high fat and sugar contents. This, coupled with the mascarpone fat content, makes them nutritionally unattractive. This study describes the effect of adding gelatin from marine wastes ...