Results 81 to 90 of about 52,844 (241)
The kinetics of milk gel structure formation studies by electron microscopy
Пищевые системыThe aim of this study is to enhance the comprehension of the mechanism of enzymatic gelation in milk by visualizing the evolution of its microstructure through transmission electron microscopy.
I. T. Smykov
doaj +1 more source
Ecography, EarlyView.Climate change is altering plant reproductive phenology; however, a scarcity of long‐term, systematic monitoring hinders our ability to quantify and predict these responses in many parts of the world. We addressed this gap by demonstrating how data integration can be used to produce a synthesised record of reproductive phenology observations (flowering
Ella Cathcart‐van Weeren +14 more
wiley +1 more source
Environmental Policy and Governance, EarlyView.ABSTRACT Global sustainability policy demands coordination among domain‐specific policies, yet a major challenge persists in policy monitoring and reporting, where various, often uncoordinated indicator initiatives exist. To address this challenge, we apply a network approach to investigate linkages between the indicators of the Sustainable Development
André Mascarenhas +4 more
wiley +1 more source
Food Bioengineering, EarlyView.ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Water thermodynamics and lipid oxidation in stored whey butter
Journal of Dairy Science: Whey butter is the result of the rational use of the whey component, which is cream whey. It is an alternative to milk cream butter. The aim of the presented study was to analyze the effect of storage conditions on water thermodynamics and cholesterol ...
D. Cais-Sokolińska +3 more
doaj +1 more source
Food Chemistry International, EarlyView.This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase +3 more
wiley +1 more source
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source