0001 One of the most intriguing questions in biology is how the many different types of cells in an organism can develop from a single cell, the fertilized egg. Nowhere is this question more pertinent than in the nervous system, where each neuron must be endowed with the correct receptors, neurotransmitters, and other crucial molecules to carry out its complex function—animal behavior. The spec...

the use of natural extracts as one of good antioxidant source is increasing to improve fish quality. the present study aims at investigating antioxidant effect of orange peel extract on the quality of common carp fillet during refrigerated storage (4°c). fish fillets were treated by 0, 1 and 5 % concentration of orange peel extract, packed and then stored in refrigerator. chemical parameters (p...

Background: Seafood such as fish is an integral part of human nutrition and excellent source protein. However, their short shelf life quite challenging for the food industry. Objectives: This study was carried out to investigate effects nano-gelatin coating embedded with thymol nisin on chemical quality indices rainbow trout fillets during 16 days storage at 4°C. Methods: The were randomly divi...

Grant Acknowledgment: This work was supported by CAPCURE Foundation, NIH DK 60933 to TVB and NIH GM40711 (EHS). ¶ Corresponding author: Tatiana V. Byzova, PhD. Joseph J. Jacobs Center for Thrombosis and Vascular Biology, Departments of Molecular Cardiology, Cardiology and Taussig Cancer Center, Cleveland Clinic Foundation, NB50, 9500 Euclid Avenue, Cleveland, OH 44195. Telephone: 216-445-4312; ...

UNLABELLED Inhibition of de novo palmitate synthesis via fatty acid synthase (FASN) inhibition provides an unproven approach to cancer therapy with a strong biological rationale. FASN expression increases with tumor progression and associates with chemoresistance, tumor metastasis, and diminished patient survival in numerous tumor types. TVB-3166, an orally-available, reversible, potent, and se...

The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 days. According to sensory analyses, sardine specimens stored in ozonised slurry ice had a shelf li...

nowadays, using natural preservatives than synthetic ones is increasing. the present study was aimed to compare the effect of thyme (zataria multiflora boiss), onion (allium cepa) and ziziphora clinopodioides extracts on shelf-life extending of rainbow trout (oncorhynchus mykiss) salted, vacuum packaged fillet, kept at 4°c. for this purpose fish filets were kept in 4 treatment: salted in brine ...

The freezing-thawing effect on the meat quality of whole, gutted and fillets of sea bass (Dicentrarchus labrax) were investigated. It was aimed to investigate the changes in the meat quality of whole, gutted and fillets of sea bass in multiple frozen (-18±2ºC) and thawed cycles in refrigerated conditions (4±2°C). The meat quality assessment of the sea bass groups (whole, gutted and fillets) sub...

in this study, the effect of green tea extract was studied on quality of surimi produced from fish silver carp during refrigerated storage. surimi was prepared and immersed with various concentrations of tea extracts (0, 2 and 4%). samples were refrigerated for 15 days and were performed chemical tests include ph, total volatile bases nitrogen (tvb-n), thiobarbitoric acid (tba) test and total b...