Results 111 to 120 of about 5,185,531 (368)
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Les acides gras estérifiés, les stérols et le squalène des enveloppes cellulaires de levure
OENO One, 1992 Ce travail se propose de doser les acides gras estérifiés, les stérols et le squalène dans deux échantillons d'écorces de levure du commerce de marques différentes.
Konrad Bernath, Alain Bertrand
doaj +1 more source
Live yeast as a possible modulator of polyunsaturated fatty acid biohydrogenation in the rumen [PDF]
, 2010 In dairy cows, several studies focused on the effects of sodium bicarbonate and fibre on ruminal linoleic acid (c9c12-C18:2) biohydrogenation (BH) whereas literature is scarce about the effect of live yeast, used as a feed additive. The objective of this
Bayourthe, Corine +4 more
core
Food Biomacromolecules, EarlyView.Abstract As one of the most important components of foods, animal meat provides a lot of protein, fat, and energy for humans. However, nutrition and health of animals directly affect the healthiness of human, especially antibiotic residues in animals induced by abuse of antibiotics.
Zichao Wang +8 more
wiley +1 more source
Intérêt nutritionnel de l’œuf en alimentation humaine
INRAE Productions Animales, 2011 L’œuf est une source très digestible de protéines et de lipides qui contient par ailleurs une part importante des vitamines et minéraux nécessaires à l’Homme. La composition en acides aminés, équilibrée par rapport aux besoins de l’Homme, fait de
F. NAU +3 more
doaj +1 more source
Food Safety and Health, EarlyView.Evaluation of the efficacy of selected dipping solutions on fresh chicken meat shelf life. Samples treated with nisin and EDTA combinations, followed by chilled storage. The effectiveness of these interventions was assessed through bacteriological, sensory, and physicochemical (pH) deterioration criteria.
Mohamed M. Eltanty +5 more
wiley +1 more source
NUTRITION Acides gras polyinsaturés de microalgues : intérêts et développements actuels
Oléagineux, Corps gras, Lipides, 2002 Commercialisés comme compléments nutritionnels sous forme de capsules ou utilisés comme ingrédients pour la préparation de lait maternisé, les acides gras polyinsaturés (AGPI) de la série ôméga3 sont principalement obtenus à partir d’huiles de poisson ...
Poisson Laurent +3 more
doaj +1 more source
Food Safety and Health, EarlyView.Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem +9 more
wiley +1 more source
The role of the host—Neutrophil biology
Periodontology 2000, EarlyView., 2023 Abstract Neutrophilic polymorphonuclear leukocytes (neutrophils) are myeloid cells packed with lysosomal granules (hence also called granulocytes) that contain a formidable antimicrobial arsenal. They are terminally differentiated cells that play a critical role in acute and chronic inflammation, as well as in the resolution of inflammation and wound ...
Iain L. C. Chapple +4 more
wiley +1 more source
A propos des apports nutritionnels conseillés (ANC) en lipides
Oléagineux, Corps gras, Lipides, 2001 Les apports nutritionnels conseillés (ANC) qui viennent d’être publiés sont le fruit d’un long travail collectif ayant impliqué près de cent auteurs [1]. En ce qui concerne les lipides, la commission était composée de cinq personnes : J.-M.
Legrand Philippe, Durand Georges
doaj +1 more source