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N-acyl phosphatidylethanolamine phospholipase D (NAPE-PLD) is an enzyme that catalyzes the release of N-acylethanolamine (NAE) from N-acyl-phosphatidylethanolamine (NAPE). This is a major part of the process that converts ordinary lipids into chemical signals like anandamide and oleoylethanolamine .
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
A hydrophobic cavity in NAPE-PLD provides an entryway for the substrate NAPE into the active site, where a binuclear zinc center orchestrates its hydrolysis. Unexpectedly, the structure unveils bile acids bind the membrane enzyme, enhancing dimer assembly and enabling catalysis.
Executive summaries are important as a communication tool in both academia and business. For example, members of Texas A&M University's Department of Agricultural Economics observe that "An executive summary is an initial interaction between the writers of the report and their target readers: decision makers, potential customers, and/or peers.
The composition of a canapé consists of a base (e.g., the bread or pancake), a spread, a main item, and a garnish.. The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese.
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation , from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the ...
Nappage in a bowl. A fruit tart covered with nappage. Cupcakes topped with nappage and almonds. Nappage, jam glaze, pectin glaze or apricot glaze is a glazing technique used in pastry making.
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...