Results 91 to 100 of about 2,126,896 (294)
THE IMPACT OF REGULATION ON THE DEVELOPMENT OF NEW PRODUCTS IN THE FOOD INDUSTRY [PDF]
Paper prepared for presentation at the 8th ICABR International Conference on Agricultural Biotechnology: International Trade and Domestic Production Ravello (Italy), July 8 to 11th, 2004Food industry, Regulation, Innovation, Biotechnology, Organic food ...
Blind, Knut, Menrad, Klaus
core +1 more source
Functional properties of a promissory Dioscorea trifida waxy starch for food innovation [PDF]
, 2010 Starches with low amylose contents generally exhibit good gel clarity, high swelling power and RVA peak viscosity, large breakdown, and high resistance to retrogradation during gel storage, as compared to some other starches with higher amylose contents.
Dufour, Dominique +5 more
core
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems [PDF]
, 2018 peer-reviewedEncapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature.
Auty, Mark A. +3 more
core +1 more source
Molecules, 2018 Acorn leaves, which possess potential pharmacologic effects, are traditionally consumed as food in China. Phytochemical investigations of acorn leaves yielded one new and 25 known polyphenols, and their structures were identified by extensive ...
Jing Xu +5 more
doaj +1 more source
Molecular Oncology, EarlyView.Pre‐analytical handling critically determines liquid biopsy performance. This study defines practical best‐practice conditions for cell‐free DNA (cfDNA) and extracellular vesicle–derived DNA (evDNA), showing how processing time, storage conditions, tube type, and plasma input volume affect DNA integrity and mutation detection.
Jonas Dohmen +11 more
wiley +1 more source
FUNCTIONAL FOODS: CONSUMER ISSUES AND FUTURE CHALLENGES [PDF]
Scientific progress in understanding the relationship of diet to disease, along with increasing health-care costs and consumersÂ’' desires to make healthy lifestyle improvements, provides a significant impetus for the development of novel foods with ...
Morganosky, Michelle A. +1 more
core +1 more source
BMC MicrobiologyBackground Gut fungi and bacteriophages, as members of the gut microbiota, can affect the interactions between gut bacteria and the host, participate in host metabolism, and are associated with various diseases.
Xinlei Liu +6 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
THE COMMERCIAL POTENTIAL OF NEW DAIRY PRODUCTS FROM MEMBRANE TECHNOLOGY [PDF]
Membrane filtration technologies are capable of creating entirely new, more functional food products. In this regard, potential new dairy products include high-protein, low-lactose fluid milk, high-protein, low-lactose ice cream, and non-far yogurt made ...
Kim, Sung-Yong +2 more
core +1 more source
Molecular Oncology, EarlyView.Pancreatic sensory neurons innervating healthy and PDAC tissue were retrogradely labeled and profiled by single‐cell RNA sequencing. Tumor‐associated innervation showed a dominant neurofilament‐positive subtype, altered mitochondrial gene signatures, and reduced non‐peptidergic neurons.
Elena Genova +14 more
wiley +1 more source