Results 21 to 30 of about 3,367,067 (315)

Oat protein as plant-derived gelling agent: Properties and potential of modification

Future Foods, 2021
The need for finding sustainable alternatives to animal originated proteins accelerates the development of plant-based innovations. Oat proteins are potential candidates as performance ingredient for tailoring taste and texture. Therefore, the ability of
Monika Brückner-Gühmann, Annekatrin Kratzsch, Nesli Sozer, Stephan Drusch   +3 more
doaj   +1 more source

Heat-induced gelation of protein from mealworm (Tenebrio molitor): influence of pH and zinc concentration

Food Hydrocolloids for Health, 2022
Mealworm protein has the general potential to substitute environmentally less favourable, animal derived raw-materials as a gelling biomaterial for zinc enriched wound healing ointments.
Martina Klost, Maria Isabel Ramirez-Huerta, Stephan Drusch   +2 more
doaj   +1 more source

Applicability of biobased packaging materials for long shelf-life food products [PDF]

, 2016
The research aim was to evaluate the applicability of biobased plastics for packing long shelf-life food products, both on laboratory and industrial scale.
De Meulenaer, Bruno, Devlieghere, Frank, Peelman, Nanou, Ragaert, Peter, Verguldt, Elien   +4 more
core   +2 more sources

Proteolysis Degree of Protein Corona Affect Ultrasound-Induced Sublethal Effects on Saccharomyces cerevisiae: Transcriptomics Analysis and Adaptive Regulation of Membrane Homeostasis

Foods, 2022
Protein corona (PC) adsorbed on the surface of nanoparticles brings new research perspectives on the interaction between nanoparticles and fermentative microorganisms.
Zi-Yi Zheng, Chao-Hua Feng, Guo Xie, Wen-Li Liu, Xiao-Lei Zhu   +4 more
doaj   +1 more source

Food webs in forest and pasture streams in the Waikato region, New Zealand: A study based on analyses of stable isotopes of carbon and nitrogen, and fish gut contents. [PDF]

, 1997
Stable isotopes of carbon (C) and nitrogen (N) were studied in 11 stream communities in the Waikato region of New Zealand. From comparisons of mean d13C and d15N values, food webs in the shaded, forest streams were clearly based on allochthonous material
Biggs B., Lester P. J., Main M. L.
core   +2 more sources

Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making

Frontiers in Microbiology, 2022
Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in koji.
Guiliang Tan, Min Hu, Xiangli Li, Xueyan Li, Ziqiang Pan, Mei Li, Lin Li, Yi Wang, Ziyi Zheng   +8 more
doaj   +1 more source

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Frontiers in Microbiology, 2022
Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation.
Guiliang Tan, Yi Wang, Min Hu, Xueyan Li, Xiangli Li, Ziqiang Pan, Mei Li, Lin Li, Ziyi Zheng   +8 more
doaj   +1 more source

Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid

Foods, 2018
In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content.
Friederike Gutöhrlein, Stephan Drusch, Sebastian Schalow   +2 more
doaj   +1 more source

Mitochondrial dysfunction in skeletal muscle contributes to the development of acute insulin resistance in mice

Journal of Cachexia, Sarcopenia and Muscle, 2021
Background Although mounting evidence indicates that insulin resistance (IR) co‐occurs with mitochondrial dysfunction in skeletal muscle, there is no clear causal link between mitochondrial dysfunction and IR pathogenesis.
Hyunjung Lee, Tae Youl Ha, Chang Hwa Jung, Farida Sukma Nirmala, So‐Young Park, Yang Hoon Huh, Jiyun Ahn   +6 more
doaj   +1 more source

Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers

Applied Sciences, 2022
In hamburger manufacturing, meat is subjected to four main processing steps (pre-grinding, mixing, grinding, and forming), whereby muscle fibers are disintegrated.
Lisa M. Berger, Franziska Witte, Nino Terjung, Jochen Weiss, Monika Gibis   +4 more
doaj   +1 more source