Results 71 to 80 of about 777,328 (309)

Wheat and flour quality relations in a commercial mill

Czech Journal of Food Sciences, 2001
The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied.
M. Hrušková, K. Hanzlíková, P. Varáček   +2 more
doaj   +1 more source

The effects of carbohydrate and HMB supplementation on glycogen synthesis post-exercise [PDF]

, 2013
textCarbohydrate plus additional protein supplementation provided immediately after exercise has been found to increase the rate of muscle glycogen restoration compared to carbohydrate alone. To examine whether leucine, and/or β-hydroxy-β-methylbutyrate (
Choi, Ran Hee
core  

Importin 7 mediates the nuclear import of HIV‐1 integrase via a specific interacting interface

FEBS Open Bio, EarlyView.
HIV‐1 integrase enables viral DNA integration into the host genome. By binding to the core domain of the host protein Importin 7 via its C‐terminal domain, the integrase is transported across the nuclear membrane into the nucleus, where integration of the viral genome into host DNA takes place. This translocation is a critical step for subsequent viral
Juana Bana, Avigail Yariv, Tal Oppenheim, Hadar Amartely, Dana Reichmann, Oded Livnah   +5 more
wiley   +1 more source

Wheat flour dough rheological characteristics predicted by NIRSystems 6500

Czech Journal of Food Sciences, 2001
Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR.
M. Hrušková, M. Bednářová, F. Novotný   +2 more
doaj   +1 more source

The effect of carbohydrate ingestion on the Interleukin-6 response to a 90-minute run time trial [PDF]

, 2009
Fatigue is a predictable outcome of prolonged physical activity; yet its biological cause remains uncertain. During exercise, a polypeptide messenger molecule interleukin- 6 (IL-6) is actively produced.
Robson-Ansley, P., Ansley, Les, Robson-Ansley, Paula, Eglin, Clare, Ansley, L., Barwood, Martin   +5 more
core  

Evaluating the effect of γ‐oryzanol on MASLD pathology using a medaka fish model

FEBS Open Bio, EarlyView.
This study explores a liver disease called MASLD, which is increasing worldwide and can lead to serious damage. Researchers used medaka fish instead of rodents to test a food compound, γ‐oryzanol. Fish fed this compound had less liver fat and healthier gut bacteria.
Yukako Ito, Haduki Asano, Ayano Ueki, Joe Sakamoto, Yasuhiro Kamei, Hayato Tokumoto, Ayaka Yazawa, Shigeki Kamitani   +7 more
wiley   +1 more source

Consumer Willingness to Pay for Breads Marketed as "Low-Carbohydrate" [PDF]

Bread producers are taking advantage of healthy feeding habits by developing new "low carbohydrate" products to entice customers. These low carbohydrate breads are generally more expensive than conventional types.
Nganje, William E., Kaitibie, Simeon, Wachenheim, Cheryl J., Johnston, Gretchen   +3 more
core  

Molecular engineering of a thermostable carbohydrate-binding module

, 2005
Structure-function studies are frequently practiced on the very diverse group of natural carbohydrate-binding modules in order to understand the target recognition of these proteins.
Cicortas Gunnarsson, Lavinia, Andersson, Mats,, Cicortas Gunnarsson, Lavinia,, Nordberg Karlsson, Eva,, Holst, Olle,, Nordberg Karlsson, Eva, Ohlin, Mats,, Andersson, Mats, Holst, Olle, Gunnarsson, Lavinia Cicortas,, Ohlin, Mats, Nordberg Karlsson, E, Andersson, M, Lund University.   +13 more
core   +1 more source

Identifying and characterising a plant GH1 β‐glucosidase that exhibits hydrolytic activity on N‐linked glucopyranoside

FEBS Open Bio, EarlyView.
We report the first β‐glucosidase with demonstrated hydrolytic activity on an N‐linked glycopyranoside. The enzyme, native to maize, was biochemically characterised for this novel reaction, and structural modelling of the enzyme–substrate complex revealed several clues to the underlying reduced catalytic rate relative to its native O‐glycopyranoside ...
Hani Gharabli, Carlotta Chiesa, Maher Abou Hachem, Ditte Hededam Welner   +3 more
wiley   +1 more source

Effect of low-temperature sous vide under high-pressure on the moisture retention, tenderness, and color of pork loins

npj Science of Food
This study investigated the effects of combining sous vide (SV) and high-pressure (HP, 0.1–200 MPa) on the structural changes of meat proteins and the eating quality of pork loin in comparison to commercial cooking (CC). Differential scanning calorimetry
Yiseong Yoon, SangYoon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong   +4 more
doaj   +1 more source