Results 51 to 60 of about 329,727 (286)

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable? [PDF]

, 2017
European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach.
Adams, Alasalvar, Allan, Amerio, Anastasiou, Ashie, Axel, Bagni, Benedito-Palos, Benedito-Palos, Benedito-Palos, Brundtland, Buttle, Carrera, Castro, Castro, Coppes, Damez, EFSA, EFSA, European Commission, European Commission, European Commission, Fagioli, FAO, FAO, Ferreira Pinto, Flos, Focardi, Fountoulaki, Francesco, Ganga, Ghatass, Ginés, Giuffrida, Gonçalves, Grigorakis, Grigorakis, Grigorakis, Haard, Hall, Haro, Hatlen, Hernández, Hernández, Hu, Huidobro, Huidobro, Hyldig, Iglesias, Izquierdo, Izquierdo, Jackson, Lawal, Lindemann, Martínez-Llorens, Martínez-Llorens, Matos, Matos, Matos, Matos, Matos, Meloni, Mennella, Menoyo, Mente, Mente, Mochizuki, Montero, Morales, Moretti, Nasopoulou, Naylor, Nengas, Nilsen, Nogueira, Nácher-Mestre, Nácher-Mestre, Orban, Ortuño, Picard, Piccino, Poli, Poli, Prein, Pérez, Ramalho Ribeiro, Reilly, Richard, Roncarati, Semenov, Sigholt, Silva, Silva, Sánchez-Lozano, Tejada, Terova, Trocino, Trushenski, Turchini, Urbieta, Valente, Verbeke, Vizcaíno, Volpato, Wassef, Xuan, Zhang, Álvarez, Álvarez, Álvarez-Chávez, Ólafsdóttir, Ólafsdóttir   +112 more
core   +1 more source

Inulin-Stabilised Vegetable Oil Emulsions as Fat Replacers in Chicken Frankfurters: Technological and Textural Evaluation

Gels
This study investigated the complete replacement of pork backfat in frankfurters with inulin-based emulsion gels made from linseed, walnut or algal oil and structured in two ratios (1:2:0.5 and 1:2:1, oil–water–inulin).
Tamara Stamenić, Sladjana Šobajić, Maja Petričević, Nikola Delić, Slobodan Dolašević, Slaviša Stajić, Nikola Stanišić   +6 more
doaj   +1 more source

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Grasas y Aceites, 2016
The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of p.t..
R. Domínguez, R. Agregán, A. Gonçalves, J. M. Lorenzo   +3 more
doaj   +1 more source

Multiple ETS family transcription factors bind mutant p53 via distinct interaction regions

FEBS Letters, EarlyView.
Mutant p53 gain‐of‐function is thought to be mediated by interaction with other transcription factors. We identify multiple ETS transcription factors that can bind mutant p53 and found that this interaction can be promoted by a PXXPP motif. ETS proteins that strongly bound mutant p53 were upregulated in ovarian cancer compared to ETS proteins that ...
Stephanie A. Metcalf, Nicholas F. Downing, Kaitlyn M. Mills, Samuel C. Metcalfe, Alexander E. Kritzer, Lindsey D. Mayo, Peter C. Hollenhorst   +6 more
wiley   +1 more source

Recent Advances in the Application of Pickering Emulsion as a Novel Fat Replacement in Food

Shipin gongye ke-ji
Healthy weight is an action plan advocated in the "Three Reductions and Three Health" of the China National Healthy Lifestyle initiative. The development of the food industry is also significantly impacted by the dietary demand for "reducing oil and fat".
Mingrui WANG, Ruirui LIU, Ying TUO, Yiwei YU, Long WU, Hui ZHOU, Yidi CAI, Xiang LI   +7 more
doaj   +1 more source

An upstream open reading frame regulates expression of the mitochondrial protein Slm35 and mitophagy flux

FEBS Letters, EarlyView.
This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva, Ariann E. Mendoza‐Martínez, P. Abril Medina‐Flores, Carlos Campero‐Basaldua, Alexander DeLuna, Soledad Funes   +5 more
wiley   +1 more source

Oleogels Based on Starch and Natural Extracts from Cassava (Manihot esculenta) as a Fat Replacement in Cookies

Applied Sciences
Oleogels, a semi-solid fat-like material, have emerged as a promising alternative to traditional saturated fats in food products. This study aimed to develop and characterize novel oleogels using starch and extracts from cassava (Manihot esculenta) to be
Valeria M. Meza-Castellón, Somaris E. Quintana, Luis A. García-Zapateiro   +2 more
doaj   +1 more source

Cell wall target fragment discovery using a low‐cost, minimal fragment library

FEBS Letters, EarlyView.
LoCoFrag100 is a fragment library made up of 100 different compounds. Similarity between the fragments is minimized and 10 different fragments are mixed into a single cocktail, which is soaked to protein crystals. These crystals are analysed by X‐ray crystallography, revealing the binding modes of the bound fragment ligands.
Kaizhou Yan, Mathew Stanley, Olawale Raimi, Andrew T. Ferenbach, Helge C Dorfmueller, Daan M. F. van Aalten   +5 more
wiley   +1 more source

Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers

Foods
Fats play a key role in the rheological and textural properties of meat products. However, growing awareness of the link between diet and disease has stimulated research on fat replacers that can replicate these functional properties.
Michela Pia Totaro, Mariana Miccolis, Davide De Angelis, Giuseppe Natrella, Francesco Caponio, Carmine Summo, Michele Faccia   +6 more
doaj   +1 more source

Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea ( L.) Hull Flour [PDF]

Asian-Australasian Journal of Animal Sciences, 2012
While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre ...
Arun K. Verma, Rituparna Banerjee, B. D. Sharma   +2 more
doaj   +1 more source