Results 261 to 270 of about 670,278 (352)

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Identification of a distal enhancer of Ucp1 essential for thermogenesis and mitochondrial function in brown fat. [PDF]

Commun Biol
Su D, Jiang T, Song Y, Li D, Zhan S, Zhong T, Guo J, Li L, Zhang H, Wang L.   +9 more
europepmc   +1 more source

Evaluation of the effect of flaxseed oil and docosahexaenoic acid on hematological and oxidative stress markers of female Wistar rats with 7, 12‐dimethylbenz[a]anthracene‐induced breast cancer

Food Biomacromolecules, EarlyView.
DHA and flaxseed oil reduce tumor sizes, superoxide dismutase activity, malondialdehyde level and increase white blood cells, platelets, serum protein level, glutathione peroxidase, nitric oxide, catalase activities in DMBA‐induced breast cancer in Wistar rats compared to the negative control.
Julia Ndifor Mebami, Achidi Aduni Ufuan, Ines Sorelle Fotsing, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Stephane Zingue   +5 more
wiley   +1 more source

Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization

Food Biomacromolecules, EarlyView.
Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey, Sadhna Singh, Ashok Kumar Yadav, Aman Rathaur, Hradesh Rajput, Dinesh Chandra Rai   +5 more
wiley   +1 more source

Txnip deficiency causes a susceptibility to acute cold stress with brown fat dysfunction in mice. [PDF]

J Biol Chem
Zou M, Tanabe K, Amo-Shiinoki K, Kohno D, Kagawa S, Shirasawa H, Ikeda K, Taguchi A, Ohta Y, Okuya S, Yamada T, Kitamura T, Masutani H, Tanizawa Y.   +13 more
europepmc   +1 more source

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source

Publisher Correction: Cold-induced expression of a truncated adenylyl cyclase 3 acts as rheostat to brown fat function. [PDF]

Nat Metab
Khani S, Topel H, Kardinal R, Tavanez AR, Josephrajan A, Larsen BDM, Gaudry MJ, Leyendecker P, Egedal NM, Güller AS, Stanic N, Ruppert PMM, Gaziano I, Hansmeier NR, Schmidt E, Klemm P, Vagliano LM, Stahl R, Duthie F, Krause JH, Bici A, Engelhard CA, Gohlke S, Frommolt P, Gnad T, Rada-Iglesias A, Pradas-Juni M, Schulz TJ, Wunderlich FT, Pfeifer A, Bartelt A, Jastroch M, Wachten D, Kornfeld JW.   +33 more
europepmc   +1 more source

A Physiological Role of PRMT5 in Brown Fat Mitochondria

Zhihao Jia, Xiyue Chen, Xiangpeng Liu, J.-Y. Chen, Jiamin Qiu, Yin Li, Guoqiang Ma, Xiaobo Sun, Shihuan Kuang   +8 more
openalex   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Elevated EBF2 in mouse but not pig drives the progressive brown fat lineage specification via chromatin activation. [PDF]

J Adv Res
Liao Y, Peng Z, Fu S, Hua Y, Luo W, Liu R, Chen Y, Gu W, Zhao P, Zhao J, Wang Y, Wang H.   +11 more
europepmc   +1 more source