hexanoic acid/atrofia

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Exogenous bacterial composition changes dominate flavor deterioration of dried carrots during storage.

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Flavor deterioration is a serious problem in dried carrots during storage and is frequently accompanied by water absorption and bacterial growth. To explore the underlying mechanism of flavor deterioration, relationship among water status, exogenous bacterial composition and flavor changes in dried

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage.

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This study provides data on the relationship between flavour deterioration and the volatile compound profile of semi-ripened pork salami kept under retail conditions for up to 150 days. The flavour of salami deteriorated for 120 days, resulting in rancidity and a loss of acceptability. TBARS

[Structural-metabolic manifestations of the cardiotoxic effect of EDTH].

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Rat myocardia exposed to 4-month inhalation of ethyl ether of 3,3-dimethyl-4,4,6-trichloro-5-hexanoic acid were studied by biochemical, morphometrical, and ultrastructural stereological methods. Long-term contact with the agent was shown to lead to myofilament regeneration impairment, resulting in a

Detection of protein oxidation in endothelial cells by fluorescently labelled tyramine.

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BACKGROUND Endothelial cell injury mediated by activated polymorphonuclear leucocytes (PMN) occurs during inflammation or reperfusion after brain ischemia. Protein oxidation caused by activated PMN may lead to functional disturbances, degeneration and death of the endothelial cells. The aim of this

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