Results 71 to 80 of about 105,914 (245)

Investigation of Age Gelation in UHT Milk

Beverages, 2018
Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim milk.
Jared K. Raynes, Delphine Vincent, Jody L. Zawadzki, Keith Savin, Dominik Mertens, Amy Logan, Roderick P.W. Williams   +6 more
doaj   +1 more source

Identification of Casein Phosphopeptides in β-casein and Commercial Hydrolysed Casein by Mass Spectrometry

Food Science and Technology International, 2006
Casein phosphopeptides (CPPs) in commercial hydrolysed casein (CE90CPP) and in β-CN (β-CN) after simulated gastrointestinal digestion (gastric stage pepsin, pH =2, 37°C 2h) and intestinal stage (pancreatic-bile extract, pH =5.2, 37°C 2h) were sequenced by on-line reversed-phase high performance liquid chromatography coupled to ...
Miquel, Esther, Gómez, José Ángel, Alegría, Amparo, Barberá, Reyes, Farré, Rosaura, Recio, Isidra   +5 more
openaire   +2 more sources

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

The effect of probiotics and casein supplementation on aerobic capacity parameters of male soccer players

Journal of the International Society of Sports Nutrition
Background In the realm of sports science, nutrition is a well-established pillar for athletes’ training, performance, and post-workout recovery.
Babak Imanian, Mohammad Hemmatinafar, Farhad Daryanoosh, Negar Koureshfard, Reza Sadeghi, Alireza Niknam, Rasoul Rezaei, Ali Qashqaei   +7 more
doaj   +1 more source

Formation of Reconstituted Casein Micelles with Human β-Caseins and Bovine κ-Casein

Journal of Dairy Science, 2002
Human beta-casein (CN) is the major protein of the human milk casein fraction (approximately 80%) and exists in six calcium-sensitive forms, having zero to five organic phosphates per molecule. The major forms are the doubly-phosphorylated (beta-CN-2P; approximately 30%) and the quadruply phosphorylated (beta-CN-4P; approximately 35%) forms.
S M, Sood, G, Erickson, C W, Slattery
openaire   +2 more sources

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Effects of genetic polymorphism in Pit1, GH, GHR and KCN3 on milk yield and body weight of Khuzestan (Iran) water buffaloes

Revista Colombiana de Ciencias Pecuarias, 2019
Background: Genetic information is necessary to devise strategic plans aimed to improve the genetic merit of buffalos. Objective: To assess the effect of genetic polymorphisms in GH, Pit-1, GHR, GHRHR, and KCN3 genes on milk production and body weight of
Meysam Ahmadzadeh, Farzad Rashidi, Hamed Amirpour Najafabadi, Amir Jaferian, Shahin Eghbalsaied   +4 more
doaj   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

On the Each Casein Fraction of Casein Micelle and Soluble Casein in the Normal Milk

Nihon Chikusan Gakkaiho, 1974
常乳のカゼインミセルと可溶性カゼイン中の各種カゼイン区分の動態についてポリアクリルアミドゲル電気泳動およびDEAE-セルローズカラムクロマト法により分析を行なった.1) 25°Cにおけるカゼインミセルは電気泳動,カラムクロマト法において全カゼインとほぼ同じパターンを示し,αs-κ-,β-,γ-カゼイン区分の割合はほとんど変らなかった.25°Cにおける可溶性カゼイン量は全カゼインの約5.8～6.1%を占め,αs-κ-,β-カゼイン区分はわずかに増減するが,各カゼイン区分は全カゼインと同様な割合で可溶化しているように思われ,γ-カゼイン区分は11.65±6.27%とわずかに多くなることがわかった.2) 2°Cにおけるカゼインミセルは,全カゼインとほとんど同じパターンを示したが,2 ...
MIKAMI, Masayuki, MIURA, Hiroyuki
openaire   +2 more sources

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, EarlyView.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source