05). However, there were no significantly differences of proximate composition excluding moisture content, pH, lightness, and yellowness. The use of excessive input energy during microwave thawing (higher microwave power level) damaged the physicochemical properties of the thawed chicken breast; therefore, the microwave power level of 250 W is the best thawing method on the frozen chicken breast to minimize the changes in meat quality in this study.”
“A new O-prenylated flavonol, 3,4-dimethoxy-7-(,-dimethylallyloxy)flavonol (1), together with three
known compounds, 2-hydroxy-3,4-dimethoxychalcone LBH589 cell line (2), biochanin A (3) and kaempferol-3-O–d-glucopyranoside (4), were isolated from the roots of Sophora interrupta Bedd. The LY333531 cell line structure of compound 1 was elucidated by extensive 1D and 2D NMR spectral studies.”
“Anisotropic x-ray magnetic linear dichroism (AXMLD) provides a novel element-, site-, shell-, and symmetry-selective techniques to study the magnetic anisotropy induced by a crystalline electric field. The weak Eu(2+) M(4,5) AXMLD observed in EuO(001) indicates that the Eu 4f states are not rotationally invariant and hence contribute weakly to the magnetic anisotropy of EuO. The results are contrasted with those obtained for 3d transition metal oxides. (C) 2009 American Institute of Physics. [DOI:
10.1063/1.3054364]“
“Four types of meju were made from 100%(w/w) Galardin inhibitor defatted soybean (DFS), a mixture of 80%(w/w) defatted soybean, and 20%(w/w) glasswort (DFS-G), a mixture of 80%(w/w) defatted soybean and 20%(w/w) rice (DFS-R), and a mixture of 60%(w/w) defatted soybean, 20%(w/w) glasswort, and 20%(w/w) rice (DFS-GR). Four types of
Korean traditional soy sauce were prepared from the 4 types of meju. Mineral and antioxidant contents in the soy sauce made of DFS-G and DFS-GR were significantly higher than others. Citric, malic, succinic, lactic, and pyroglutamic acid contents in soy sauce made of DFS-R and DFS-GR were 1.3-1.5 times higher than others. Total nitrogen and free amino acid contents in soy sauce were correlated with DFS concentration in the meju. The bacterial community in the non-fermented meju-making ingredients was replaced largely by Bacillus sp. in the fermented meju. The use of glasswort and rice in the meju-making process did not alter the bacterial community responsible for the fermentation of meju.”
“Ferulago campestris (Besser) Grec., (Ferula galbanifera (Mill) Kock.=F. campestris), finocchiazzo, is an annual or perennial herb of the Mediterranean area. In this paper the phytochemical studies of the CH2Cl2 and MeOH extracts of the flowers are described. Several ferulol derivatives and a new 10-hydroxy-verbenone ester (7) were isolated. The structure of the new compound was established by extensive NMR analysis, including HMBC and HSQC pulse sequences.