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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.
In some cases, the pH value of the solution used during the synthesis and the high drying temperature of the LDH can eliminate the presence of the OH − groups in the LDH. For example, in the synthesis of the (BiO) 4 (OH) 2 CO 3 compound, a low pH value of the aqueous solution or higher annealing temperature of the solid can induce the ...
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.
In addition to lactic acid bacteria, yeasts also have been reported to have a biopreservation effect due to their antagonistic activities relying on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds exhibiting large spectrum of activity against food spoilage microorganisms, but also ...
Entrance to the Science Museum of Virginia. A science museum is a museum devoted primarily to science.Older science museums tended to concentrate on static displays of objects related to natural history, paleontology, geology, industry and industrial machinery, etc. Modern trends in museology have broadened the range of subject matter and introduced many interactive exhibits.
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.
Food ingredients are mixed with salt and/or sugar, and additives (such as propylene glycol and potassium sorbate) and then subjected to processing methods such as cooking, extrusion or dehydration to result in an intermediate moisture final product. Examples of formulated IMF are confectioneries and pet food. [2]