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Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety
proteomics food proteins and peptides food quality food safety
2010/12/21
Human food is a very complex biological mixture and food processing and safety are
very important and essential disciplines. Proteomics technology using different high-performance separation techniqu...
Recent Development of 3-Deoxyosone Related Maillard Reaction Products
Maillard reaction advanced glycation endproducts 3-deoxyglucosone
2009/7/8
Maillard reaction occurs extensively in food systems and in vivo. In an intermediate Maillard reaction of proteins with glucose, 3-deoxyglucosone (3DG) was generated from Amadori compounds in an early...
Development of a Spectrophotometric Assay System for Evaluating Reducibility of Water-Soluble Substances
reducibility oxymyoglobin metmyoglobin
2009/6/18
A spectrophotometric assay system for evaluating reducibility of water-soluble substances using native bovine oxymyoglobin (MbO2) was developed. With incubation of MbO2 solution at fixed temperature a...
Reduction of Development of Late Allergic Eosinophilic Rhinitis by Kurozu Moromi Powder in BALB/c Mice
kurozu rhinitis eosinophil
2009/5/20
The preventive effect of the development of the late allergic eosinophilic rhinitis (LAER), a T helper (Th)2 type immune response, in BALB/c mice by kurozu moromi powder (kmp) was examined. Mice were ...