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Lactate dehydrogenase (LDH or LD) is an enzyme found in nearly all living cells. LDH catalyzes the conversion of pyruvate to lactate and back, as it converts NAD + to NADH and back. A dehydrogenase is an enzyme that transfers a hydride from one molecule to another. LDH exists in four distinct enzyme classes.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
LDH is an acronym which may refer to: Lai Đại Hàn; IATA code for Lord Howe Island Airport, New South Wales, Australia; Lactate dehydrogenase, an enzyme in a wide range of plants, animals and other organisms; is measured as part of the complete blood test; Large-diameter hose, a type of fire hose
16832 Ensembl ENSG00000111716 ENSMUSG00000030246 UniProt P07195 P16125 RefSeq (mRNA) NM_001174097 NM_002300 NM_001315537 NM_008492 NM_001302765 NM_001316322 RefSeq (protein) NP_001167568 NP_001302466 NP_002291 NP_001289694 NP_001303251 NP_032518 Location (UCSC) Chr 12: 21.64 – 21.76 Mb Chr 6: 142.44 – 142.45 Mb PubMed search Wikidata View/Edit Human View/Edit Mouse Lactate dehydrogenase B ...
D-lactate dehydrogenase (EC 1.1.1.28, lactic acid dehydrogenase, lactic acid dehydrogenase, D-specific lactic dehydrogenase, D-(-)-lactate dehydrogenase (NAD+), D-lactic acid dehydrogenase, D-lactic dehydrogenase) is an enzyme with systematic name (R)-lactate:NAD+ oxidoreductase. [1]
Although food engineering is a relatively recent and evolving field of study, it is based on long-established concepts and activities. [1] The traditional focus of food engineering was preservation, which involved stabilizing and sterilizing foods, preventing spoilage, and preserving nutrients in food for prolonged periods of time. [5]
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.