Results 61 to 70 of about 4,075,567 (351)
Application of novel nanofiber liposomes coated with C3G in yogurt
Shenzhen Daxue xuebao. Ligong banCyanidin-3-O-glucoside (C3G) is the most abundant and widely applied anthocyanin in nature, possessing potent anti-inflammatory, antioxidant, and anticancer activities.
SHI Baoping +3 more
doaj +1 more source
Microbial exopolysaccharide production by polyextremophiles in the adaptation to multiple extremes
FEBS Letters, EarlyView.Polyextremophiles are microorganisms that endure multiple extreme conditions by various adaptation strategies that also include the production of exopolysaccharides (EPSs). This review provides an integrated perspective on EPS biosynthesis, function, and regulation in these organisms, emphasizing their critical role in survival and highlighting their ...
Tracey M Gloster, Ebru Toksoy Öner
wiley +1 more source
Nanotechnology in the context of organic food processing [PDF]
, 2009 Nanotechnology, the science of the ultra small, is up-and-coming as the technological platform for the next wave of development and transformation of agri-food systems.
Kahl, J., Lanzon, N., Ploeger, A.
core
Past and Present of the Antioxidant Studies in Chile: A Bibliometric Study from 2000 to 2024
AntioxidantsSince 2000, antioxidant research in Chile has shown steady growth, from the chemical sciences to their application in biomedical sciences, functional foods, reproduction, and environmental studies.
Marcos Lorca +9 more
doaj +1 more source
ACSS2 involved in acetyl‐CoA synthesis regulates skeletal muscle function
FEBS Letters, EarlyView.The enzyme acyl‐coenzyme A synthetase short‐chain family member‐2 (ACSS2) catalyzes the conversion of acetate to acetyl‐CoA, but its function in skeletal muscle is unclear. We studied ACSS2 deficiency in mouse and fly models. Skeletal muscle from the mouse model showed atrophic fibers, excess lipid, and depleted NADH.
Mekala Gunasekaran +6 more
wiley +1 more source
Food Engineering within Sciences of Food
International Journal of Food Studies, 2012 <p>The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology,
openaire +4 more sources
Structural dynamics of the plant hormone receptor ETR1 in a native‐like membrane environment
FEBS Letters, EarlyView.The present study unveils the structural and signaling dynamics of ETR1, a key plant ethylene receptor. Using an optimized nanodisc system and solution NMR, we captured full‐length ETR1 in a native‐like membrane environment. Our findings reveal dynamic domain uncoupling and Cu(I)‐induced rigidification, providing the first evidence of metal‐triggered ...
Moritz Lemke +2 more
wiley +1 more source
Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
core +1 more source
Machine Learning for Prediction of Energy in Wheat Production
Agriculture, 2020 The global population growth has led to a considerable rise in demand for wheat. Today, the amount of energy consumption in agriculture has also increased due to the need for sufficient food for the growing population.
Ali Mostafaeipour +7 more
doaj +1 more source
FEBS Letters, EarlyView.Antimicrobial resistance (AMR) is of huge importance, resulting in over 1 million deaths each year. Here, we describe how a new drug, enmetazobactam, designed to help fight resistant bacterial diseases, inhibits a key enzyme (GES‐1) responsible for AMR. Our data show it is a more potent inhibitor than the related tazobactam, with high‐level computation
Michael Beer +10 more
wiley +1 more source