The effect of new natural long-chain fatty acid esters from millipede defensive secretion on reactive oxygen species (ROS) production in a cell-free model system

2021 ◽  
Vol 177 ◽  
pp. S90
Author(s):  
Jelena Milovanović ◽  
Aleksandra Divac Rankov ◽  
Niko Radulović ◽  
Marko Mladenović ◽  
Bojan Ilić ◽  
...  
Keyword(s):  
Defensive Secretion ◽  
Model System ◽  
Chain Fatty Acid ◽  
Fatty Acid Esters ◽  
Oxygen Species ◽  
Long Chain Fatty Acid ◽  
Free Model ◽  
A Cell ◽  
Acid Esters ◽  
Long Chain

Androsterone Long Chain Fatty Acid Esters in Human Breast Cyst Fluid*

1985 ◽  
Vol 60 (5) ◽  
pp. 940-946 ◽  
Author(s):  
UMA RAJU ◽  
MORTIMER LEVITZ ◽  
SILA BANERJEE ◽  
ALADAR BENCSATH ◽  
FRANK H. FIELD
Keyword(s):  
Fatty Acid ◽  
Chain Fatty Acid ◽  
Cyst Fluid ◽  
Fatty Acid Esters ◽  
Human Breast ◽  
Breast Cyst Fluid ◽  
Long Chain Fatty Acid ◽  
Breast Cyst ◽  
Acid Esters ◽  
Long Chain

Synthesis of N-Activated Aziridines of Long-Chain Fatty Acid Esters

Synthesis ◽  
2009 ◽  
Vol 2009 (22) ◽  
pp. 3769-3774 ◽  
Author(s):  
Diana Bottega ◽  
Márcia Martinelli ◽  
Mariana Koetz
Keyword(s):  
Fatty Acid ◽  
Chain Fatty Acid ◽  
Fatty Acid Esters ◽  
Long Chain Fatty Acid ◽  
Acid Esters ◽  
Long Chain

scholarly journals The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1401
Author(s):  
Julia Rosend ◽  
Aleksei Kaleda ◽  
Rain Kuldjärv ◽  
Georg Arju ◽  
Ildar Nisamedtinov
Keyword(s):  
Hydrogen Sulfide ◽  
Apple Juice ◽  
Chain Fatty Acid ◽  
Fatty Acid Esters ◽  
Apple Cultivar ◽  
Long Chain Fatty Acid ◽  
Juice Concentrate ◽  
Acid Esters ◽  
Long Chain ◽  
Apple Juice Concentrate

European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. However, some nutritional supplementation might be required to support the vitality of yeast.

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