Evaluation of biochemical changes and quality in peach fruit: Effect of putrescine treatments and storage

Author(s):  
Hakan Kibar ◽  
Akgül Taş ◽  
Muttalip Gündoğdu
Author(s):  
Qian Wang ◽  
Yingying Wei ◽  
Xueyu Chen ◽  
Wenjing Xu ◽  
Nan Wang ◽  
...  

2007 ◽  
pp. 677-684 ◽  
Author(s):  
K.V. Wurms ◽  
T. Reglinski ◽  
E.N. Friel ◽  
M. Wang ◽  
R. Chynoweth ◽  
...  

2015 ◽  
Vol 3 (2) ◽  
pp. 236-242
Author(s):  
Ravindar Gundeti ◽  
N. Swetha sudha ◽  
Geeta Rajalingam ◽  
P. Nagaraja Rao

The insect immune system exists to protect the host from pathogenic invaders and from other harmful insults. Upon bacterial infection insect haemolymph may lead to fatal consequences and it plays a most important role in transport and storage of nutrients, amino acids and free amino acids concentrations are marked changes for substrates by the immune system, these substrates are provide energy and precursors for the synthesis of new cells, effecter molecules, and protective molecule. We have been studied the certain biochemical changes in bacterial challenged Eri silkworm haemolymph at various time intervals. Results shows that the proteins and amino acids levels were significantly elevated and 18 individual free amino acids were found and that are quantitatively variation in the haemolymph after challenge with gram –ve and gram +ve bacteria when compared and control and sterile haemolymph. We may conclude that these were directly involved in the antimicrobial immune response of Eri silkworm innate immunityInt J Appl Sci Biotechnol, Vol 3(2): 236-242 DOI: http://dx.doi.org/10.3126/ijasbt.v3i2.12453 


Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 106
Author(s):  
Ranjana Sharma ◽  
Prakrati Garg ◽  
Pradeep Kumar ◽  
Shashi Kant Bhatia ◽  
Saurabh Kulshrestha

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.


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