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Yijun Xiao, Hui Lv and Xing?an Wang
The emerging field at the intersection of synthetic biology, network modelling, and control theory has grown in popularity in recent years. In this study, the aim is to design synthetic biomolecular controllers by exploiting the covalent modification cyc...
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Siyu Yi, Md. Abul Kalam Azad, Yujiao Ji, Yang Liu, Mengying Dou and Xiangfeng Kong
Mao-tai lees (ML) is a by-product produced in the process of Mao-tai liquor production and contains high levels of crude protein, starch and fiber, and large yield. Thus, the ML has the potential to become feedstuffs alternatives in livestock production....
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Jiahua Zhang, Jie Wang, Shikun Liu, Yin Zhou and Xingguo Liu
In agricultural and fishery production, the occurrence of cyanobacterial blooms and the contamination of freshwater systems with microplastics have become increasingly important research focuses. However, the individual and combined toxic mechanisms of t...
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Malgorzata Karwowska, Anna Kononiuk and Dariusz M. Stasiak
The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt...
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Volodymyr Yukalo,Kateryna Datsyshyn,Liudmyla Storozh
Pág. 40 - 47
An important source of bioactive peptides is hydrolyzed products based on milk whey: hypoallergenic products, hydrolyzates for baby food, and products for athletes. However, in their production, proteolytic preparations of different origin are used. This...
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Monika Garbowska, Antoni Pluta and Anna Berthold-Pluta
The objective of this study was to determine the proteolytic activity of bacterial strains from the genus Lactobacillus and their capability in producing peptide inhibitors of angiotensin-converting enzyme (ACE) in cheese models prepared with their addit...
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S. Li, X. Xu, and G. Zhou
Pág. 150 - 160
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Alejandro Velásquez, Gastón Pichard
Pág. 57 - 70
Proteolytic activity of enzymatic extracts generated from rumen microorganisms cultivated in vitro was evaluated. The incubation of rumen fluid used different substrates to generate a higher enzyme concentration and promote a broad spectrum of hydrolyt...
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H. L. Lee, V. Santé-Lhoutellier, S. Vigouroux, Y. Briand, and M. Briand
Pág. 2126 - 2132
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Michael RF Lee, Jose de J Olmos Colmenero, Ana L Winters, Nigel D Scollan, Frank R Minchin
Pág. 1503 - 1511
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