Results 81 to 90 of about 180,280 (304)

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation

Czech Journal of Food Sciences, 2011
This work aimed to determine if it was possible to eliminate or reduce the content of the Api g1 allergen in celery juice by oxidation, utilising its natural polyphenol oxidase (PPO) content.
Pavla Novotná, Ivana Šetinová, Martina Heroldová, Milena Kmínková, Jiřina Průchová, Jan Strohalm, Vlasta Fiedlerová, Renata Winterová, Petr Kučera, Milan Houška   +9 more
doaj   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

T-cell epitopes of the major peach allergen, Pru p 3: Identification and differential T-cell response of peach-allergic and non-allergic subjects [PDF]

, 2009
Lipid transfer proteins (LTPs), particularly peach Pru p 3, are the most relevant plant food allergens in the South of Europe, and, therefore, their allergic properties have been extensively studied.
Tordesillas Villuendas, Leticia, Sánchez-Monge Laguna de Rins, Rosa, Gonzalez-Muñoz, Miguel, Salcedo Duran, Gabriel, Pacios, Luis F., Compes, Esther, Díaz Perales, Araceli, Belen Garcia-Carrasco, Esther Compés, Cuesta-Herranz, Javier, Gabriel Salcedo, Rosa Sanchez-Monge, Miguel Gonzalez-Muñoz, Javier Cuesta-Herranz, Leticia Tordesillas, Garcia-Carrasco, Belen, Luis F. Pacios, Araceli Diaz-Perales   +17 more
core   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Anaphylaxis and Biphasic Phase in Thailand: 4-year Observation

Allergology International, 2011
Background: Anaphylaxis, a severe systemic allergic reaction, can be fatal. However, its prevalence has been underestimated especially in biphasic phase, due to a lack of case awareness.
Ratchaya Lertnawapan, Wirach Maek-a-nantawat   +1 more
doaj   +1 more source

Assessment of allelic diversity in intron-containing Mal d 1 genes and their association to apple allergenicity [PDF]

, 2008
Background Mal d 1 is a major apple allergen causing food allergic symptoms of the oral allergy syndrome (OAS) in birch-pollen sensitised patients. The Mal d 1 gene family is known to have at least 7 intron-containing and 11 intronless members that have ...
Gao Zhongshan, Suzanne THP Bolhaar, Weg, W.E., van de, Gilissen, L.J.W.J., Bolhaar, S.T.H.P., Li Yinghui, Li, Y., Gilissen Luud JWJ, Knulst Andre C, Paul Arens, Hoffmann-Sommergruber Karin, Gao, Z.S., Matos Catarina I, Zhongshan Gao, Arens, P.F.P., Arens Paul, Eric Weg, Hoffmann-Sommergruber, K., Weg Eric, Matos, C., Catarina I Matos, Knulst, A.C., Karin Hoffmann-Sommergruber, Andre C Knulst, Bolhaar Suzanne THP, Luud JWJ Gilissen, van de Weg, W.E., Yinghui Li   +27 more
core   +1 more source

Acupuncture Alleviates Allergic Rhinitis by Activating the AMPK/PGC‐1α Pathway to Attenuate Mitochondrial Oxidative Stress and Restore Epithelial Barrier Function

Flavour and Fragrance Journal, EarlyView.
Acupuncture at Feishu (BL13), Shenshu (BL23), Yingxiang (LI20), and Dazhui (GV14) alleviates allergic rhinitis by activating the AMPK/PGC‐1α/NRF1/TFAM signalling axis. This activation improves mitochondrial biogenesis and function, reduces mtROS‐mediated oxidative stress, restores ATP production and respiratory complex I/IV activity, suppresses IgE and
Fengying Zhang, Wei Meng, Renzhong Wang, Huijun Du   +3 more
wiley   +1 more source

Evaluation of Performance of a Polymer‐Based Fixative (FIXSCENT) on the Controlled Release Kinetics and Longevity of Top and Heart Notes of Alcoholic Perfume

Flavour and Fragrance Journal, EarlyView.
Effects of varying concentrations of a polymer‐based fixative (FIXSCENT) were studied on perfume samples and the results indicated a sustained release pattern and a significant delay in the release of both top and heart notes upon addition of 5% FIXSCENT.
Hassan A. Alhazmi, Abdulrahman N. Qramish, Thamer Mousa Hakami, Rasmiah S. AlMufarij, Waquar Ahsan, Asim Najmi, Khalid Zoghebi, Mohammed Albratty   +7 more
wiley   +1 more source

Electrochemical Affinity Biosensors Based on Disposable Screen-Printed Electrodes for Detection of Food Allergens

Sensors, 2016
Food allergens are proteins from nuts and tree nuts, fish, shellfish, wheat, soy, eggs or milk which trigger severe adverse reactions in the human body, involving IgE-type antibodies.
Alina Vasilescu, Gilvanda Nunes, Akhtar Hayat, Usman Latif, Jean-Louis Marty   +4 more
doaj   +1 more source