Results 41 to 50 of about 85,406 (261)
South African Journal of Chemical EngineeringRice husk (RH), an abundant agricultural by-product, offers a sustainable resource for silica production. However, achieving high purity while reducing costs and environmental impacts remains challenging.
Risfaheri +8 more
doaj +1 more source
Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum
EFSA Journal, 2022 The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves by RENCO New Zealand. The food enzyme is intended to be used in milk processing for cheese production.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +20 more
doaj +1 more source
International Journal of Food Properties, 2023 Vitamin C is a compound that is widely used in food processing as a preservative and antioxidant. The weakness of vitamin C is that it is unstable and very reactive to environmental conditions. To maintain the stability of vitamin C during processing and
Bambang Nurhadi +2 more
doaj +1 more source
Molecular Oncology, EarlyView.Glioma cells mainly express the endothelin receptor EDNRB, while EDNRA is restricted to a perivascular tumor subpopulation. Endothelin signaling reduces glioma cell proliferation while promoting migration and a proneural‐to‐mesenchymal transition associated with poor prognosis. This pathway activates Ca2+, K+, ERK, and STAT3 signalings and is regulated
Donovan Pineau +36 more
wiley +1 more source
Fermentation-enabled wellness foods: A fresh perspective
Food Science and Human Wellness, 2019 Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme ...
Huan Xiang +4 more
doaj +1 more source
Dairy products viscosity estimated by laser speckle correlation. [PDF]
PLoS ONE, 2018 Dairy products exhibit several physical properties that are crucial to define whether we like the food or not: firmness, creaminess, thickness, or lightness.
Dmitry D Postnov +2 more
doaj +1 more source
Molecular Oncology, EarlyView.We have established a humanized orthotopic patient‐derived xenograft (Hu‐oPDX) mouse model of high‐grade serous ovarian cancer (HGSOC) that recapitulates human tumor–immune interactions. Using combined anti‐PD‐L1/anti‐CD73 immunotherapy, we demonstrate the model's improved biological relevance and enhanced translational value for preclinical ...
Luka Tandaric +10 more
wiley +1 more source
Risks of Patulin and Its Removal Procedures: A Review [PDF]
International Journal of Nutrition Sciences, 2017 Patulin is the secondary metabolite of some spoilage fungi. Despite efforts to prevent and reduce the mycotoxin, it is considered as a major problem in human health, especially in developing countries.
Elham Babaali, Azam Abbasi, Zahra Sarlak
doaj +1 more source
Open Archaeology, 2022 In archaeological hunter-gatherer research, animals are primarily seen as food. Alternatively, they are proposed to serve as symbols and devices for social structuring of human societies. A growing body of literature in humanities and social sciences now
Skandfer Marianne
doaj +1 more source
CCDC80 suppresses high‐grade serous ovarian cancer migration via negative regulation of B7‐H3
Molecular Oncology, EarlyView.PAX8 is a lineage‐specific master regulator of transcription in high‐grade serous ovarian cancer (HGSC) progression. We show for the first time that PAX8 facilitates proliferation and metastasis by repressing the cell autonomous tumor suppressor CCDC80 and inducing B7‐H3 expression.
Aya Saleh +12 more
wiley +1 more source