Free Amino Acids
Mostrando 1-12 de 920 artigos, teses e dissertações.
-
1. RECENT ADVANCES IN CYANATION REACTIONS
Transformations involving structurally complex molecules, natural products and representative molecules are extremely important to obtain key reaction intermediates, in addition to accessing molecules with bioactive properties. The development of cyanation methodologies in those molecules becomes important, because nitriles are versatile and important buildi
Química Nova. Publicado em: 2022
-
2. Evaluation of the Direct Interaction between Amino Acids and Glutathione-Coated CdTe Quantum Dots and Application in Urinalysis for Histidine Determination
The present work aimed to direct amino acid (AA) sensing by quantum dots (QD) and development of an analytical method for potential fast clinical tests. Notably, AA with a positive charge or neutral polar chains, namely L-histidine (His) and L-threonine (Thr), responded to glutathione-coated CdTe (GSH-CdTe) (ΔF ≤ 90%, variation of fluorescence intensity).
J. Braz. Chem. Soc.. Publicado em: 2021-03
-
3. Energia metabolizável e aminoácidos digestíveis de coprodutos de trigo e de farinhas de origem animal em dietas para frangos de corte
ABSTRACT The objective of this study was to determine the metabolizable energy, standardized ileal amino acid digestibility (SIAAD) and digestible amino acid values of wheat meal (WM), wheat gluten meal (WGM), meat bone meal (MBM) and poultry-by-product meal (PPM) in diets for broilers. In the first experiment, the total excreta collection method was used, w
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-12
-
4. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 2020-09
-
5. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 13/12/2019
-
6. Determination of Amino Acids in Plasma Samples of Preeclampsia Patients by Liquid Chromatography Coupled to High-Resolution Mass Spectrometry
This work presents the application of a simple and sensitive method developed for the simultaneous analysis of the levels of twenty two underivatizated free L-amino acids in plasma samples of preeclampsia patients by high performance liquid chromatography coupled to high-resolution mass spectrometer (LC-HRMS) using hydrophilic interaction liquid chromatograp
J. Braz. Chem. Soc.. Publicado em: 21/10/2019
-
7. Phyto- and Bio-Chemical evaluation of Diospyros kaki L. cultivated in Egypt and its biological activities
Resumo Diospyros kaki L. ou Costata é a principal variedade de caqui progressivamente consumida no mercado e exportação egípcia. O objetivo deste estudo foi investigar os efeitos bioprotetores do extrato alcoólico de frutos e folhas de D. kaki utilizando modelos de ratos “in vivo”. Extratos de éter de petróleo provenientes de frutos e folhas foram
Braz. J. Biol.. Publicado em: 05/08/2019
-
8. Germination and biochemical changes in West Indian gherkin seeds under water stress at different temperatures
RESUMO As informações sobre os efeitos das condições climáticas na sobrevivência de espécies cultivadas em regiões semiáridas são imprescindíveis e, ainda, escassas, principalmente em se tratando de espécies rústicas como o maxixe (Cucumis anguria L.). Com isso, objetivou-se avaliar a germinação, crescimento e alterações bioquímicas em seme
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
-
9. A New Phe-Free Protein Substitute Engineered to Allow a Physiological Absorption of Free Amino Acids for Phenylketonuria
Abstract An innovative technology (Physiomimic Technology) has been applied to amino acids (AAs) formulated for patients with phenylketonuria, with the objective of masking AA taste and odor and prolonging AA release in the gut, allowing a physiological absorption. This technology entails that the AAs are processed with functional additives that are able to
J. inborn errors metab. screen.. Publicado em: 28/02/2019
-
10. Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa
Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minera
Food Sci. Technol. Publicado em: 31/01/2019
-
11. Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer
Abstract The nutritional, functional and tasty components of three categories of Sufu, divided by strains in the culture phase, were comprehensively investigated in this study. The levels of isoflavones, γ-aminobutyric acid (GABA), phytosterols and soyasaponin were 0.58-2.20, 7.46-57.95, 0.73-2.72 and 10.89-23.35 mg/g dry matter (DM), respectively. Glu was
Food Sci. Technol. Publicado em: 14/11/2018
-
12. Metabolizable energy and amino acid digestibility of soybean cake subjected to different dry extrusion temperatures for broilers
ABSTRACT Two experiments were conducted to evaluate the apparent metabolizable energy (AME), nitrogen-corrected apparent metabolizable energy (AMEn), and standardized ileal amino acid digestibility coefficient (SIDC) of extruded soybean cake (ESC) at four different extrusion temperatures: 90, 100, 110, and 120 °C. In experiment 1, 300 male broilers were ran
R. Bras. Zootec.. Publicado em: 08/11/2018