Results 31 to 40 of about 958,954 (239)
Clean label physical conjugates of protein-based bio-emulsifiers for food applications
Food Chemistry Advances, 2023 Studies on protein-based emulsifiers for food uses have progressed rapidly in the last decade, due to better stability capacity, irreversible adsorption behaviour at the interface, thick interfacial layer, and higher nutritional values as compared to ...
Hemanta Chutia, Charu Lata Mahanta
doaj +1 more source
FoodsFood additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as
Aaron R. Bodie +5 more
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FEBS Letters, EarlyView.We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace +6 more
wiley +1 more source
Structural and biochemical analysis of a B12 superbinder
FEBS Letters, EarlyView.BtuG proteins are vitamin B12 scavengers in Bacteroides thetaiotaomicron, a dominant human gut bacterium. We present crystal structures of three BtuG homologs bound to cobalamin and its precursor cobinamide, revealing picomolar binding affinities, among the highest known for any natural protein.
Jose M. Martinez Felices +3 more
wiley +1 more source
Clean-Label Backdoor Attacks: A Survey
IEEE AccessBackdoor attacks against neural networks allow adversaries to implant hidden behaviors that are activated at inference time while preserving high performance on clean inputs.
Lior Yasur +3 more
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Emerging ingredients for clean label products and food safety [PDF]
Brazilian Journal of Food TechnologyEmerging markets comprise different healthy food products, such as functional foods including grains, fruits, and vegetables; foods for people with dietary restrictions; foods with clean labels, plant-based and organic ingredients, as well as ingredient ...
Elizabeth Harumi Nabeshima +3 more
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Impact of Ferment Processing Parameters on the Quality of White Pan Bread
Applied Sciences, 2021 A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a ...
Yulia Borsuk +6 more
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The Shewanella oneidensis Fic enzyme SoFic targets the switch‐I region of EF‐Tu for AMPylation
FEBS Letters, EarlyView.Fic enzymes mediate diverse post‐translational modifications across all domains of life, including AMPylation. Prokaryotic EF‐Tu can be AMPylated and deAMPylated by the conserved Fic enzyme SoFic. Structural and biochemical approaches were used to characterize the effect of AMPylation on EF‐Tu, SoFic's enzymatic activities, and the enzyme‐target ...
Svenja Runge +6 more
wiley +1 more source
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Food Science of Animal Resources, 2021 Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to ...
Hae In Yong +5 more
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Clean Ocean Advocate, November 2007
, 2007 The monthly Clean Ocean Advocate newsletter informs citizens about critical ocean pollution issues, important meeting dates, proposed legislation, special events, and other notes of interest.
core +1 more source