Search results
Results from the WOW.Com Content Network
Cordycepin, or 3'-deoxyadenosine, is a derivative of the nucleoside adenosine, differing from the latter by the replacement of the hydroxy group in the 3' position with a hydrogen. It was initially extracted from the fungus Cordyceps militaris , [ 1 ] but can now be produced synthetically. [ 2 ]
Both the cosmetic and food bans of Red Dye No. 3 are the result of a single study published in 1987. In the study, male rats fed a diet where the dye made up four percent of the diet had higher ...
What’s more, a study by Saudi Arabian researchers found that cordycepin, a bioactive component in Cordyceps, has the potential of preventing or treating many diseases, including cancer, diabetes ...
Like other members of the Cordyceps genus, C. militaris produces the pharmacologically active compound cordycepin. Cordycepin is a nucleoside analogue of adenosine-differing by only a single hydroxyl group. It has been shown to induce apoptosis, reduce inflammation, and inhibit RNA transcription in cell cultures.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom , certain rich versions may be iced and decorated . Fruitcakes are usually served in celebration of weddings and Christmas .
Shake 'n Bake Original Pork flavor contains the following ingredients: enriched wheat flour (wheat flour, niacin, iron, thiamin mononitrate Vitamin B1, riboflavin (vitamin B 2), folic acid), salt, partially hydrogenated soybean and cottonseed oil, sugar, contains less than 2% of paprika, dextrose, dried onions, spice, caramel color, yeast, annatto (color), and natural flavor.
The Washington Post reports that most of what we perceive as the taste of meat is actually its aroma, and a combination of the smell of cooking meat, fat and umami is what makes meat so delicious.