6 Results for "

flour

" in MedChemExpress (MCE) Product Catalog:
Products (6)

6 Results for "flour" in MCE Product Catalog:

Cat. No.: HY-N16331
CAS No.: 68513-95-1
Soybean flour is a defatted and slowly available protein nutrient. Soybean flour can be isolated from the leguminous plant soybean. Soybean flour has antioxidant activity and stabilizes lipids in formulated foods. Soybean flour can be used for food production such as gluten-free bread research .
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Cat. No.: HY-W750435
CAS No.: 220658-76-4
Target:  

Fluorescent Dye

Research Areas:  

Others

New Red is a color additive that can be used to dye flour as well as meat products .
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Cat. No.: HY-N20221
Category:  

Extract

Target:  

Others

Rice flour extract is an extract of rice flour (Oryza sativa) that can be used in research on celiac disease.
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Cat. No.: HY-W127787
CAS No.: 6131-98-2
Synonyms: L-(+)-Tartaric acid sodium hydrate
L-Tartaric acid (L-(+)-Tartaric acid) sodium hydrate is the enantiomer of D-tartaric acid. L-Tartaric acid (HY-Y0293) is a white crystalline dicarboxylic acid found in many plants, such as grapes, and is one of the main organic acids in wine. L-Tartaric acid sodium hydrate which acts as a flour bulking agent and as a food additive can interact with sodium bicarbonate to produce carbon dioxide .
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Cat. No.: HY-183066
Research Areas:  

Infection

AChE-IN-115 is an acetylcholinesterase (AChE) inhibitor. AChE-IN-115 forms stable complexes with AChE from Spodoptera litura (tobacco cutworm) and Tribolium castaneum (red flour beetle). AChE-IN-115 exhibits insecticidal activity .
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Cat. No.: HY-W127787R
CAS No.: 6131-98-2
Synonyms: L-(+)-Tartaric acid sodium hydrate (Standard)
Tartaric acid (sodium hydrate) (Standard) is the analytical standard of Tartaric acid (sodium hydrate) (HY-W127787). This product is intended for research and analytical applications. L-Tartaric acid (L-(+)-Tartaric acid) sodium hydrate is the enantiomer of D-tartaric acid. L-Tartaric acid (HY-Y0293) is a white crystalline dicarboxylic acid found in many plants, such as grapes, and is one of the main organic acids in wine. L-Tartaric acid sodium hydrate which acts as a flour bulking agent and as a food additive can interact with sodium bicarbonate to produce carbon dioxide .
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