Results 181 to 190 of about 7,261 (304)

Comprendre et maîtriser les Biotechnologies au Sud. Les Cahiers de SudBiotech 2007-2017. Cahier 2 - Expérimenter pour comprendre [PDF]

, 2018
Beulé, Thierry, Henry, Yves, Nato, Aimé, Rival, Alain   +3 more
core  

Characterization, in vitro release, and antioxidant activity of glutenin hydrolysate encapsulated in liposome‐loaded uni‐axial and co‐axial electrospun fibers

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4962-4977, June 2026.
Abstract BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery.
Nagihan Kalintas Caglar, Ahmet Furkan Caglar, Fatih Bozkurt, Feyzanur Izciler, Osman Sagdic, Canan Yagmur Karakas, Ayse Karadag   +6 more
wiley   +1 more source

Functional stratification and enzymatic arrangement in microbial communities across a hypersaline depth gradient. [PDF]

Front Microbiol
Hoepfner C, Guzmán D, Vidal-Veuthey B, Foronda V, Beggs A, Cárdenas JP, Vargas VA, Alfaro FD.   +7 more
europepmc   +1 more source

Identification of new microbial enzymes from forest and marine ecosystems by functional metagenomics [PDF]

, 2012
Barbeyron, Tristan, Biver, Sophie, Martin, Marjolaine, Michel, Gurvan, Vandenbol, Micheline   +4 more
core  

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 5012-5020, June 2026.
Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol, Choong‐In Yun, Aytül Hamzalıoğlu, Selin Çakmak, Yeşim Şensoy, Nazmiye Çitler, Eunjung Lee, Shin Young Park, Junwon Byun, Young‐Jun Kim, Sanguine Byun, Vural Gökmen   +11 more
wiley   +1 more source

Complete genome sequencing of Bacillus velezensis Jin12 revealed its great ability for starch degradation in flue-cured tobacco leaves. [PDF]

BMC Microbiol
Yang Y, Yang M, Zhang Y, Yang B, Miao C, Liang T, Xu Q, Hu L, Hu Z.   +8 more
europepmc   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4951-4961, June 2026.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Heterologous Expression and Biochemical Characterization of a New α-Amylase from <i>Nocardiopsis aegyptia</i> HDN19-252 of Antarctic Animal Origin. [PDF]

Mar Drugs
Liu F, Zheng X, Liao W, Ren X, Ma C, Zhang G, Che Q, Zhu T, Wang W, Zhang T, Han F, Li D.   +11 more
europepmc   +1 more source

Differentiation of Novel Human .ALPHA.-Amylase from Salivary and Pancreatic .ALPHA.-Amylases.

Journal of the Japanese Society of Starch Science, 1991
Kaoru OMICHI, Kouichi SHIOSAKI, Kenichi MATSUBARA, Tokuji IKENAKA   +3 more
openaire   +2 more sources

Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh, Tantawan Pirak, Nopparat Prabsangob   +2 more
wiley   +1 more source