|
|
|
|
| |
|
|
| Amna,Touseef; Amina,Musarat; Sharma,P.R.; Puri,S.C.; Al-Youssef,Hanan M.; Al-Taweel,Areej M.; Qazi,G. N.. |
| We have established methodology for the isolation and characterization of a novel endophytic fungus from the inner bark of medicinal plant Nothapodytes foetida, which produced camptothecin in Sabouraud broth (SB) under shake flask conditions. Camptothecin and its related compounds are at present obtained by extraction from intact plants, but fungal endopytes may be an alternative source of production. In present study we have observed the effect of different nutrient combinations and precursors (tryptophan, tryptamine, geraniol, citral, mevalonic acid and leucine) on the accumulation of camptothecin by endophytic fungus Entrophospora infrequens. The precursors were fed either alone or in combinations (tryptophan and geraniol, tryptophan and citral,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Camptothecin; Entrophospora infrequens; Cancer; Nothapodytes foetida; Precursors. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400032 |
| |
|
|
| KOSOWSKA,Monika; A. MAJCHER,Małgorzata; FORTUNA,Teresa. |
| Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle), additives applied and the course of the technological... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Volatile compounds; Meat flavor; Precursors; Meat products. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100001 |
| |
|
|
| Madruga,M.S.. |
| The effect of some precursors on the formation of meat flavour during heating has been investigated. A comparison of the influence of three different precursors, inosine-5'-monophosphate (5'-IMP), cysteine and thiamine, added to the meat systems, showed that formation of certain heterocyclic compounds, like sulfur-containing furans, dithiolanones and thiophenes, was significantly affected by changes in the concentration of precursors. However, aliphatic compounds, such as hydrocarbons, alcohols and ketones were not changed by these additions. Inosine-5'-monophosphate was established to be more effective than cysteine or thiamine in the formation of some "meaty" volatiles, i.e. the furanthiols, when its concentration was increased 10 times in raw meat. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat; Flavour; Precursors; 5'-IMP; Cysteine; Thiamine. |
| Ano: 1997 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000200016 |
| |
|
|
|
