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Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a blood clot. It results in hemostasis, the cessation of blood loss from a damaged vessel, followed by repair. The process of coagulation involves activation, adhesion and aggregation of platelets, as well as deposition and maturation of ...
Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. [1] The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ("K" from Danish koagulation, for "coagulation") or for controlling binding of calcium in bones and other tissues. [2]
Food portal; Aarts, Mongolian fermented curd, eaten as a dried snack or reconstituted as a hot beverage; Chongos zamoranos, a dessert prepared with milk curdled with sugar and cinnamon; Cuajada (or Coalhada), usually sweetened and eaten for breakfast or dessert, popular in Spain and Central America; Curd snack, a snack popular in the Baltic States
The U.S. Institute of Medicine (IOM) established Recommended Dietary Allowances (RDAs) for calcium in 1997 and updated those values in 2011. [6] See table. The European Food Safety Authority (EFSA) uses the term Population Reference Intake (PRIs) instead of RDAs and sets slightly different numbers: ages 4–10 800 mg, ages 11–17 1150 mg, ages 18–24 1000 mg, and >25 years 950 mg. [10]
Casein. Casein (/ ˈkeɪsiːn / KAY-seen, from Latin caseus "cheese") is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. [1] Sheep and cow milk have a higher casein content than other types ...
Arachidonic acid (AA, sometimes ARA) is a polyunsaturated omega−6 fatty acid 20:4 (ω−6), or 20:4 (5,8,11,14). [2][3] If its precursors or diet contains linoleic acid it is formed by biosynthesis and can be deposited in animal fats. It is a precursor in the formation of leukotrienes, prostaglandins, and thromboxanes. [4]
Fibrinogen (coagulation factor I) is a glycoprotein complex, produced in the liver, [1] that circulates in the blood of all vertebrates. [2] During tissue and vascular injury, it is converted enzymatically by thrombin to fibrin and then to a fibrin-based blood clot. Fibrin clots function primarily to occlude blood vessels to stop bleeding.
Examples of foods made using transglutaminase include imitation crabmeat, and fish balls. It is produced by Streptomyces mobaraensis fermentation in commercial quantities ( P81453 ) or extracted from animal blood, [ 13 ] and is used in a variety of processes, including the production of processed meat and fish products.