Food Science and Human WellnessIn recent years, the allergy rate of oysters has surged, and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin (TM).
Chenchen Yu +9 more
doaj +1 more source
Investigating consumer knowledge and behaviour in the context of functional foods [PDF]
The future of functional foods will depend on the extent to which they are accepted by consumers. Results are presented from a questionnaire that investigated consumers’ self-reported knowledge, behavioural intentions and purchasing behaviour regarding ...
Hall, Clare
core +1 more source
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
PICALM::MLLT10 translocated leukemia
FEBS Letters, EarlyView.This comprehensive review of PICALM::MLLT10 translocated acute leukemia provides an in‐depth review of the structure and function of CALM, AF10, and the fusion oncoprotein (1). The multifaceted molecular mechanisms of oncogenesis, including nucleocytoplasmic shuttling (2), epigenetic modifications (3), and disruption of endocytosis (4), are then ...
John M. Cullen +7 more
wiley +1 more source
System Dynamic Approach to Assessing New Product Introduction: The Case of Functional Foods in the United States [PDF]
Health care costs particularly those associated with chronic health conditions such as cancer have been significantly increasing for both individuals and governments in the past decades, prompting the demand for preventative medical initiatives, such as ...
Amanor-Boadu, Vincent, Ross, Kara L.
core +1 more source
YAP1::TFE3 mediates endothelial‐to‐mesenchymal plasticity in epithelioid hemangioendothelioma
Molecular Oncology, EarlyView.The YAP1::TFE3 fusion protein drives endothelial‐to‐mesenchymal transition (EndMT) plasticity, resulting in the loss of endothelial characteristics and gain of mesenchymal‐like properties, including resistance to anoikis, increased migratory capacity, and loss of contact growth inhibition in endothelial cells.
Ant Murphy +9 more
wiley +1 more source
Much Ado about Nothing?- The Influence of Functional Food on Profitability of German Food Industry. [PDF]
Product innovation is a competitive strategy in food industry. Successful product development management is a key determinant of a firm?s performance.
Wittkopp, Antje
core
Biotechnology, environmental forcing, and unintended trophic cascades [PDF]
, 2009 A long ongoing discussion between scientists and policy decision-makers seems to have entered recently into a new phase. The consequences of release of transgenic crops into the environment are being discussed not only by scientists but also by farmers ...
Lotz, L.A.P., Mulder, C.
core +2 more sources
Algae as nutritional and functional food sources: revisiting our understanding
Journal of Applied Phycology, 2016 Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health.
M. Wells +8 more
semanticscholar +1 more source
Seaweed Caulerpa sp position as functional food
IOP Conference Series: Earth and Environment, 2020 Green seaweed Caulerpa sp is found in several coastal waters in Indonesia and is used as fresh vegetables by people in the growing habitat area. This study aimed to conduct a review of the potential of Caulerpa sp as functional food.
A. M. Tapotubun +8 more
semanticscholar +1 more source