Results 211 to 220 of about 3,386,106 (310)

Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila, Maria Gabriela Bello Koblitz   +1 more
wiley   +1 more source

Prevalence, species diversity, and antimicrobial resistance profile of Listeria monocytogenes in retail meat and dairy products in Southern Ethiopia. [PDF]

Sci Rep
Ifa AC, Lemi BW.
europepmc   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Fatty acid composition of dairy products and their impact on atherogenicity and thrombogenicity. [PDF]

Sci Rep
Rashidimehr A, Mohammadi-Nasrabadi F, Alhouei B, Khoshtinat K, Esfarjani F.   +4 more
europepmc   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Antimicrobial activity of buffalo milk whey hydrolysates against multidrug-resistant bacteria isolated from dairy products. [PDF]

Open Vet J
Abood NA, Alnakeeb NKM, Sharad AA, Faja OM, Alkhozai ZM, Mohammed BJ, Hassan HJ.   +6 more
europepmc   +1 more source

Phenolic‐Associated Dietary Fiber Ingredients From Agro‐Industrial Residues: Processing‐Dependent Identity and Food‐Grade Translation

ChemFoodChem, EarlyView.
Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu, Ireland LaBass, Sicheng Wang, Cheu Peng Leh, Ting Han   +4 more
wiley   +1 more source

Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations. [PDF]

Food Sci Nutr
Huang J, Zhong JW, Jiang LG, Huang YY, Liu DM.   +4 more
europepmc   +1 more source

Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray

ChemFoodChem, EarlyView.
This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi, Adejoke D. Osinubi, Abosede A. Badeji   +2 more
wiley   +1 more source