Results 81 to 90 of about 103,347 (225)

Interactions Between O‐Phospho‐L‐Serine and Trivalent Metal Ions: Studies in Solution and Solid State

European Journal of Inorganic Chemistry, EarlyView.
The interaction between the phosphorylated amino acid O‐phospho‐L‐serine and trivalent ions of f‐elements such as La3+, Eu3+, and Lu3+, supplemented by Y3+, has been studied in aqueous media. Nuclear magnetic resonance (NMR) spectroscopy in solution and in the solid state examined complex formation from the ligand perspective, while time‐resolved laser‐
Jonas Kunigkeit, Björn Drobot, Dominik Goldbach, Silvia Paasch, Gudrun Scholz, Thorsten Stumpf, Eike Brunner, Jerome Kretzschmar   +7 more
wiley   +1 more source

The effect of β-palmitate on intestinal microbiota and immunity during artificial and mixed feeding

Лечащий Врач
Background. Breast milk is the best way to feed children in the first year of life, since it performs not only a nutritional function. Hormones, biologically active substances, immune complexes, and living cells of mother's milk have a beneficial effect ...
Yu. A. Kopanev, A. L. Sokolov
doaj   +1 more source

Dual‐Functional Food‐Derived Bioactive Peptides: Expanding Beyond Biological Activity

Food Chemistry International, EarlyView.
This review examines recent advances in dual‐ and multifunctional food‐derived bioactive peptides, highlights emerging research integrating biological and techno‐functional properties, and offers perspectives to inform future studies in this field. ABSTRACT Food‐derived bioactive peptides (FBPs) are a diverse group of peptides with proven physiological
Cullen MacDonald, Xiaohong Sun
wiley   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

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, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Effect of Casein on Digestion and Absorption Characteristics of 5-Methyltetrahydrofolate

Shipin gongye ke-ji
In this study, 5-methyltetrahydrofolate and casein were selected as the research objects. In an in vitro digestion model, particle size, Zeta potential, bioaccessibility, and microstructure were measured to explore the influence of casein under different
Zhenyue TANG, Weiran CUI, Yusong ZHANG, Hongyu BAI, Meili SHAO   +4 more
doaj   +1 more source

Bio‐Nanocomposite Film Based on Pectin From Citrus sinensis Peel Reinforced With Montmorillonite With Improved Mechanical and Barrier Properties

Future Postharvest and Food, EarlyView.
(1) Pectin from Malta (Citrus sinensis) peel. (2) Montmorillonite with various levels. (3) Bio‐nanocomposite film with pectin and montmorillonite. (i) Mechanical. (ii) Structural Characterization (iii) Thermal. (iv) Morphological. (v) Barrier. ABSTRACT The casting method was used to develop bio‐nanocomposite film by combining pectin extracted from ...
Divya Arora, Charanjiv Singh Saini
wiley   +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

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Comparative analysis of goat and bovine milk proteins in the improvement of sarcopenia based on host-microbial interactions

Food Science and Human Wellness
IntroductionDiet intervention, especially supplementation with high-quality protein, is considered to be a critical strategy in sarcopenia. However, different sources and types of protein have different health impacts.ObjectivesThe aim of this study is ...
Ruoyu Wang, Yuxin Ma, Meng Sun, Lutong Li, Zhaofeng Zhang   +4 more
doaj   +1 more source