Results 41 to 50 of about 535,034 (249)

Growth and body composition of dairy calves fed only milk replacer at 3 intakes

Journal of Dairy Science
: Determination of energy requirements for growth depends on measuring the composition of BW gain. Previous studies have shown that the composition of gain can be altered in young dairy calves by the composition of the milk replacer diet.
K.S. Bartlett, F.K. McKeith, R.A. Molano, M.E. Van Amburgh, M.J. VandeHaar, G.E. Dahl, J.K. Drackley   +6 more
doaj   +1 more source

CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN [PDF]

Journal of Food and Dairy Sciences, 2014
Maltodextrin used as fat replacers in preparing low fat beef burger was added by substitution of fat at the ratio of 2.5, 5 and 7.5%. Gross chemical composition, physical properties, cooking characteristics namely Texture Profile Analysis (TPA), cooking ...
Y. El Sherbini, A. Hassan, Mona Khalil, Rania El-Gammal   +3 more
doaj   +1 more source

Design and analysis strategies for robust microbiome ageing research

FEBS Letters, EarlyView.
The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik, İsmail Güderer, Yi Wang, Tayyaba Alvi, Prasoon Pandey, Handan Melike Dönertaş   +5 more
wiley   +1 more source

High fat intake leads to acute postprandial exposure to circulating endotoxin in type 2 diabetic subjects [PDF]

, 2012
OBJECTIVE-To evaluate the changes in circulating endotoxin after a high-saturated fat meal to determine whether these effects depend on metabolic disease state.
Varma, M.C., Saravanan, Ponnusamy, Saravanan, P., Tripathi, Gyanendra, Kumar, Sudhesh, Sabico, Shaun, Sabico, S., O'Hare, J.P., McTernan, P. G., Harte, A. L., Varma, Madhusudhan C., Ceriello, A., Al-Attas, Omar S., McTernan, P.G., Al-Attas, O.S., Al-Daghri, Nasser M., Ceriello, Antonio, McGee, K. C., O'Hare, J. Paul, McGee, K.M., Al-Daghri, N.M., Kumar, S., Harte, A.L., Tripathi, G.   +23 more
core   +1 more source

Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

International Journal of Food Science, 2022
This study examines the implications of PEF as an alternative fat replacer on nutritional composition, display storage stability, product quality, and its practical application for beef patties.
Thanaporn Bunmee, Phatthawin Setthaya, Niraporn Chaiwang, Thanikarn Sansawat   +3 more
doaj   +1 more source

Reconstructing enzyme evolution by protein engineering

FEBS Letters, EarlyView.
Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler, Markus R. Busch, Reinhard Sterner   +2 more
wiley   +1 more source

A sustainable approach to utilize sunflower seed powder as a fat replacer in cookies; effects on physicochemical, phytochemical, and sensory properties

Discover Sustainability
Fat substitutes are important and sustainable ingredients to use in food industry to deliver some or all of the functional properties of the fat, while contributing less energy than the fat being replaced.
Tusneem Kausar, Ashiq Hussain, Ammara Ainee, Nida Firdous, Adnan Ahmed, Rizwan Arshad, Shafiqa Ali, Ashiq Hussain, Aarzoo Sajid, Majid Majeed, Abdeen Elsiddig Elkhedir   +10 more
doaj   +1 more source

Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential

FEBS Letters, EarlyView.
Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta, Hari Baskar Balasubramanian, Amir Pasokh, Marietta Zille   +3 more
wiley   +1 more source

Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

Polish Journal of Food and Nutrition Sciences, 2015
The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%).
Bolumar Tomas, Toepfl Stefan, Heinz Volker   +2 more
doaj   +1 more source

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

, 2006
The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-free vanilla (0.5%) ice creams by sensory and instrumental analyses. The low fat and fat free ice cream were prepared using a whey protein based fat replacer

core   +1 more source