Results 91 to 100 of about 5,925,490 (236)

From Assessment to Optimization: A Comprehensive Review of the Mutton Quality Evaluation Index, Factors, and Improvement Strategies

Food Frontiers, Volume 7, Issue 3, May 2026.
This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu, Yi‐chen Jian, Fang Wang, Long‐xian Zhang, Sen‐yang Li, Shu‐cheng Huang, Fu‐chun Jian   +6 more
wiley   +1 more source

Fatty acid composition of wild edible mushrooms species: a comparative study [PDF]

, 2009
A comparative study was developed on the total fatty acids composition of twelve wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis ...
Andrade, P.B., Baptista, Paula, Pinho, P. Guedes de, Ribeiro, Bárbara, Valentão, P.   +4 more
core   +1 more source

The Dairy Ruminant Gut Microbiome: Profile, Responsiveness to Seasonality and Impact on Milk Quality

Environmental Microbiology, Volume 28, Issue 5, May 2026.
The dairy ruminant gut microbiome that is shaped by host and diet is affected by seasonality and rearing. These factors can impact dairy productivity and milk quality potentially through the gut microbiota. ABSTRACT The gut microbiome (GM) and particularly the rumen microbiome (RM) affect the ruminant health and they are associated with milk quality ...
Alexandra Ntemiri, Adamantini Kyriacou, Myrsini Kakagianni   +2 more
wiley   +1 more source

Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food [PDF]

, 2014
Suitability assessment of amaranth sprouts as a new functional food was carried out. The optimisation of sprouting process and the influence of selenium supplementation, in doses 10, 15, and 30 mg/l of selenium as sodium selenite, on amaranth growth ...
Gdula-Argasińska, Joanna, Paśko, Paweł, Podporska-Carroll, Joanna, Quilty, Brid, Tyszka-Czochara, Małgorzata, Wietecha-Posłuszny, Renata, Zagrodzki, Paweł   +6 more
core   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Purification of human anti-erythropoietin polyclonal antibodies by precipitation and chromatography as an optimized method with potential application in vaccine studies

Vaccine Research, 2016
Introduction: Polyclonal antibodies are required to be affinity purified. Improved purification methods of polyclonal antibody provide an opportunity to pick the most purified immunoglobulins as a primary or secondary antibody in immunoassays that are ...
Kourosh Maboudi, Hashem Yaghoubi, Shahin Hadadian   +2 more
doaj  

Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization [PDF]

, 2008
The disruption of the milk fat globule membrane can lead to an excessive accumulation of free fatty acids in milk, which is frequently associated with the appearance of rancid flavors.
Martins, Rui C., Pereira, Ricardo, Vicente, A. A.   +2 more
core   +1 more source

Fatty acid acylation of proteins: specific roles for palmitic, myristic and caprylic acids [PDF]

OCL, 2016
Fatty acid acylation of proteins corresponds to the co- or post-translational covalent linkage of an acyl-CoA, derived from a fatty acid, to an amino-acid residue of the substrate protein. The cellular fatty acids which are involved in protein acylation are mainly saturated fatty acids.
openaire   +2 more sources

Enzyme‐Assisted Synthesis and In Vitro Characterization of Bifunctional PCSK9 Inhibitors

ChemBioChem, Volume 27, Issue 7, 14 April 2026.
Proprotein convertase subtilisin/kexin type 9 (PCSK9) is an important therapeutic target for lowering cholesterol. Here, we report the assembly of a bifunctional molecule combining a PCSK9‐binding peptide with an asialoglycoprotein receptor (ASGPR) ligand.
Yuhui Zhang, Li Wang, Leo Corcilius, Amal K. Reji, Richard J. Payne, Bin Hong, Thomas Durek, Conan K. Wang, David J. Craik   +8 more
wiley   +1 more source

Biocatalytic Potential of a Mycobacterial Aminoacylase for Synthesis of N‐Acyl‐L‐Amino Acids in Aqueous Media

ChemBioChem, Volume 27, Issue 7, 14 April 2026.
The aminoacylase MsAA is a suitable enzyme for the biotechnological production of N‐acyl‐L‐amino acids. This study focuses on the optimization of the synthesis of N‐lauroyl‐L‐methionine. A detailed analysis of the catalytic reaction mechanism of MsAA is performed in an in silico protein modeling study.
Jessika Wirges, Gerrit Haeger, Laureline Gennesseaux, Yann Guiavarc’h, Catherine Humeau, Cédric Paris, Isabelle Chevalot, Karl‐Erich Jaeger, Jonas Krapohl, Patrick Schmidt, Johannes Bongaerts, Petra Siegert   +11 more
wiley   +1 more source