Results 51 to 60 of about 1,346 (118)

Lycium barbarum Byproducts Modulate Rumen Fermentation, Enhance Digestive Enzyme Activity, and Improve Immune and Antioxidant Status in Grazing Sheep

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Lycium barbarum byproducts (seeds and residue) in sheep diets increased acetic and propionic acid, digestive enzyme activity, and beneficial bacteria (Prevotella). Immune status (TP, ALB, GLB) and antioxidant capacity (SOD, GSH‐PX) improved, while waste metabolites (UA, BUN) and oxidative stress (MDA) decreased.
Xiaoyun Zhang, Wuchen Du, Kaili Xie, Fujiang Hou   +3 more
wiley   +1 more source

Apical Sparing of Longitudinal Strain and Myocardial Fibrosis in Hypertensive Patients and Spontaneously Hypertensive Rats: Based on Speckle Tracking and Histological Analysis

Clinical Cardiology, Volume 49, Issue 1, January 2026.
Hypertensive cardiac hypertrophy shows a “basal‐damage, apical‐sparing” pattern in strain and fibrosis. This apical sparing correlates with diastolic dysfunction and hypertrophy progression, highlighting its value as an observable clinical hallmark of adverse remodeling. ABSTRACT Background This study aimed to investigate regional myocardial strain and
Chunyan Huang, Yongxin Wu, Meiyan Lin, Yupeng Chen, Shengnan Lin, Liyun Fu, Huimei Huang   +6 more
wiley   +1 more source

Flaxseed mucilage as a natural thickener in a chocolate whey beverage

International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.
Flaxseed mucilage acted as an effective natural thickener in chocolate whey beverages, improving sensory properties. It offers potential as a clean‐label food alternative without artificial additives. Background Growing consumer demand for healthier food products has intensified the search for natural additives.
Fernanda Batista Dantas, Antonia Samara Patricio Santos, Gizele Almada Cruz, Francisca Lívia de Oliveira Machado, Israel Rodrigues da Costa, Idila Maria da Silva Araújo, Kaliana Sitonio Eça, Rafael Audino Zambelli, Juliane Döering Gasparin Carvalho   +8 more
wiley   +1 more source

Seasonal variation in Irish industry bovine milk composition characterised by chemical analysis and near‐infrared spectroscopy: A 12‐month study

International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.
Seasonal changes in the composition of industrial Irish raw milk were characterised using chemical analysis and near‐infrared spectroscopy. Bespoke Near Infrared models enabled reliable prediction of cheese‐relevant constituents, demonstrating the applicability of spectroscopic tools for routine monitoring in dairy processing environments.
Kexin Zhang, Colm P O'Donnell, Arlene McGrath, Jeremiah J Sheehan, Norah O'Shea   +4 more
wiley   +1 more source

Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L‐Threonine Through E. coli in a Bioreactor

Biochemistry Research International, Volume 2026, Issue 1, 2026.
Whey, a by‐product of the cheese manufacturing industry, represents one of the most abundant and polluting effluents in the global food industry. Despite traditionally being underutilized and often discarded, its rich nutrient profile, particularly protein and lactose, has increasingly sparked an interest in its value within biotechnological processes.
Sara Pineda Vélez, Yudy Natalia Cortés Velásquez, Claudia Patricia Sánchez Henao, Jhon Fredy Vélez Blandón, Rabindranath Paul   +4 more
wiley   +1 more source

Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure.
Feray İnci Maden, Cihat Özdemir, Salih Özdemir, Essam Hebishy   +3 more
wiley   +1 more source

Casein phosphopeptides drastically increase the secretion of extracellular proteins in Aspergillus awamori. Proteomics studies reveal changes in the secretory pathway

Microbial Cell Factories, 2012
Background The secretion of heterologous animal proteins in filamentous fungi is usually limited by bottlenecks in the vesicle-mediated secretory pathway.
Kosalková Katarina, García-Estrada Carlos, Barreiro Carlos, Flórez Martha G, Jami Mohammad S, Paniagua Miguel A, Martín Juan F   +6 more
doaj   +1 more source

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

Пищевые системы
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant ...
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina   +3 more
doaj   +1 more source

Biosynthesis of some Mannich bases

Orbital: The Electronic Journal of Chemistry, 2012
The Mannich reaction is extremely useful to form molecules that contain nitrogen groups. Currently, there is a great interest turned to this class of compounds due to its biological properties.
Bruna S. D. R. Aranha, Nelson Luis de Campos Domingues, Andrelson W. Rinaldi   +2 more
doaj   +1 more source

Boosting Recombinant Bovine Chymosin in Komagataella phaffii via Fusion Protein and Constitutive Promoter Expression

Foods
Bovine chymosin is key for cheese production, yet its traditional sourcing is unsustainable. While microbial and plant-based alternatives exist, they often cause non-specific proteolysis, leading to bitter flavors in cheese.
Xinrun Ren, Xiaoyan Ning, Bo Liu, Xinxin Xu, Lina Men, Angie Deng, Yuhong Zhang, Zhiwei Zhang, Wei Zhang   +8 more
doaj   +1 more source