Results 31 to 40 of about 6,011 (263)

Variety and Processing Effects on the Structure–Function Properties of Upcycled Durian Seed Flours

Polysaccharides
Durian (Durio zibethinus Murray) seeds, an underutilized by-product of durian processing, were upcycled into functional flours to elucidate how varietal origin and processing govern structure–function relationships.
Nattharika Deh-ae, Worawan Panpipat, Nisa Saelee, Visaka Anantawat, Ling-Zhi Cheong, Manat Chaijan   +5 more
doaj   +1 more source

Molecular and Cellular Hallmarks of Age‐Related Vestibular Hair Cell Degeneration

Advanced Science, EarlyView.
This study utilizes single‐cell RNA‐seq transcriptomes, advanced imaging, and electrophysiology to examine universal and cell‐type‐specific aging signatures of vestibular hair cells. The study shows that impaired hair bundle function is a key driver of age‐related vestibular dysfunction.
Samadhi Kulasooriya, Huizhan Liu, Sarath Vijayakumar, Celia Bloom, Zhenhang Xu, Shu Tu, Benjamin J. Borgmeier, Mi Zhou, Litao Tao, Bechara Kachar, David Z. He   +10 more
wiley   +1 more source

Antioxidant activity of wheat and buckwheat flours [PDF]

Zbornik Matice Srpske za Prirodne Nauke, 2010
Antioxidative activities of wheat flours (type 500 and wholegrain) and buckwheat flours (light and wholegrain) were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH·)-scavenging activity, reducing power and chelating activity on Fe2+.
Sedej Ivana J., Sakač Marijana B., Mišan Aleksandra Č., Mandić Anamarija I.   +3 more
doaj   +1 more source

Functional properties of jackfruit seed flour

FOOD SCIENCE RESEARCH JOURNAL, 2020
In the current experiments functional properties of jackfruit seed flour stored in HDPE and Aluminium foil pouches was evaluated during storage of 0 to 90 days. From the experiment it was concluded that the water absorption capacity decreases from 2.02 + 0.042 to 1.22 + 0.046 ml/g and from 2.02 + 0.042 to 1.28+ 0.046 ml/g for jackfruit seed flour in ...
Ankur M. Arya, B. R. Singh, null Samsher, Suresh Chandra, Neelesh Chauhan, null Vaishali, Sweta Singh   +6 more
openaire   +1 more source

Revolutionising Agricultural Sustainability: New ‘Furrow Tillage’ can Mitigate Short‐Term Soil‐to‐Atmosphere CO2 Flux and Promote Soil‐Plant‐Microbe Health

Advanced Science, EarlyView.
Furrow tillage resolves the conventional‐vs.‐no‐tillage trade‐off by simultaneously cutting CO2 efflux to 2.0–3.0 g C m−2 d−1 and unlocking high nutrient availability for the rice rhizosphere. This scalable agronomic solution strengthens soil health, enhances plant physiology, reshapes microbial metabolism, and shifts paddy systems toward a net ...
Arnab Majumdar, Munish Kumar Upadhyay, Argha Ghosh, Rakesh Biswas, Ioly Kotta Loizou, Martin Buck, Mark Tibbett, Biswajit Giri, Debojyoti Moulick, Manoj Kumar Jaiswal, Tarit Roychowdhury   +10 more
wiley   +1 more source

The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus

Applied Sciences
Background: The effect of substrate and strain on the nutritional and functional properties of mushroom flours and protein concentrates (PCs) has not thoroughly been investigated. Methods: The proteins of P.
Chrysavgi Gardeli, Nektaria Mela, Marianna Dedousi, Aikaterini Kandyliari, Eleftheria Kaparakou, Panagiota Diamantopoulou, Christos Pappas, Athanasios Mallouchos   +7 more
doaj   +1 more source

Techno-functionalities and antioxidant capacity of chickpea flour fermented by Lacticaseibacillus casei or by co-culture (Lactobacillus acidophilus, Bifidobacterium, and Streptococcus thermophilus) [PDF]

Ciência Rural
: Chickpea (Cicer arietinum L.; GB) is one of the most consumed pulses worldwide. Fermentation with lactic acid bacteria (LAB) has been a strategy to improve the nutritional and technological quality of chickpea flours, in addition to reducing the levels
Amanda Fulgoni da Cunha Estanech, Paulo Cezar da Cunha Júnior, Elisa Helena da Rocha Ferreira, José Lucena Barbosa Júnior, Maria Ivone Martins Jacintho Barbosa   +4 more
doaj   +1 more source

Fermentation as a Bio-Process To Obtain Functional Soybean Flours

Journal of Agricultural and Food Chemistry, 2007
The effect of fermentation on the antioxidant compounds [vitamins C and E, total phenolic compounds (TPC), and reduced glutathione (GSH)], and antioxidant capacity [superoxide anion scavenging activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), inhibition of phosphatidylcholine (PC) peroxidation, and Trolox equivalent antioxidant ...
Rebeca, Fernandez-Orozco, Juana, Frias, Rosario, Muñoz, Henryk, Zielinski, Mariusz K, Piskula, Halina, Kozlowska, Concepción, Vidal-Valverde   +6 more
openaire   +3 more sources

Gut Microbial Release of Ferulic Acid From Germinated Quinoa Alleviates Obesity‐Associated Cognitive Impairment by Activating Hippocampal Mitophagy Associated with PINK1/Parkin Pathway

Advanced Science, EarlyView.
Liberation of ferulic acid by gut microbial feruloyl esterase mediates cognitive enhancement of germinated quinoa (GQF) on obese mice. Ferulic acid enriched in GQF is released by gut microbes Roseburia hominis and R. intestinalis and subsequently mediates the neuroprotective effects of GQF on obesity‐induced cognitive decline by activating hippocampal ...
Yongli Lan, Wengang Zhang, Lei Wang, Shiyang Zhao, Yujie Song, Xinze Wang, Yutang Wang, Xijuan Yang, Shaobo Ma, Junlin Ge, Rui Guo, Xuebo Liu   +11 more
wiley   +1 more source

Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour

Journal of Culinary Science & Technology, 2023
This study investigated the reasons for variations in baking yield and quality of bread from four major brands of wheat flour using established methods. Flour samples were obtained on the same day from four companies that produce different brands of wheat flour labelled as A, B, C, and D. Flour samples showed significant variations in composition, with
Samson A. Oyeyinka, Ini-Abasy V. Bassey
openaire   +2 more sources