Results 21 to 30 of about 359,706 (167)

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat

Foods, 2022
The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland.
Charles Odilichukwu R. Okpala, Szymon Juchniewicz, Katarzyna Leicht, Małgorzata Korzeniowska, Raquel P. F. Guiné   +4 more
doaj   +1 more source

Choosing Suitable Food Vehicles for Functional Food Products

Functional Foods in Health and Disease, 2021
Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences.
Gloria Aderonke Otunola, Danik Martirosyan   +1 more
openaire   +2 more sources

The variability of physico-chemical properties of brewery spent grain from 8 different breweries

Heliyon, 2021
This research aimed to identify the differences in brewer's spent grains, which were collected from eight breweries for their physicochemical properties.
Joncer Naibaho, Małgorzata Korzeniowska
doaj   +1 more source

Characteristics of Reconstituted Collagen Fibers from Chicken Keel Cartilage Depends on Salt Type for Removal of Proteoglycans

Molecules, 2021
The aim of the presented research was to obtain reconstituted atelocollagen fibers after extraction from poultry cartilage using the pepsin-acidic method in order to remove telopeptides from the tropocollagen.
Anna Pudło, Szymon Juchniewicz, Wiesław Kopeć   +2 more
doaj   +1 more source

The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions

Foods
Protein–polysaccharide complexes have been widely used to stabilize emulsions, but the effect of NaCl on ovalbumin–xanthan gum (OVA-XG) complex emulsions is unclear.
Yuanxue Gao, Wen He, Yan Zhao, Yao Yao, Shuping Chen, Lilan Xu, Na Wu, Yonggang Tu   +7 more
doaj   +1 more source

Salted egg white derived-peptides VF-4 and DR-8 improve DSS-induced colitis in mice by inhibiting NF-κB/MAPK/PI3K-AKT signaling pathways and modulating gut microbiota composition

Food Science and Human Wellness
Inflammation underlies many chronic diseases, and inflammatory bowel disease (IBD) is a condition characterized by long-term inflammation of the gut. Egg whites have been shown to contain many beneficial active substances.
Na Zhou, Na Wu, Yao Yao, Shuping Chen, Mingsheng Xu, Zhongping Yin, Yan Zhao, Yonggang Tu   +7 more
doaj   +1 more source

Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage

Foods, 2022
As the oxidation of yak ghee is inevitable and as consumer demand for natural products continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by means of green solvent extraction and determined changes in the oxidative ...
Anita Nkansah Agyare, Chang Hong An, Qi Liang   +2 more
doaj   +1 more source

Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption

Shipin gongye ke-ji, 2022
In order to explore the effect of edible mushroom on the protein flavor adsorption capacity of meat products, beef myofibrillar protein (MP) was treated with Volvariella volvacea extract (VV) and the changes of MP protein intermolecular force and flavor ...
Zhenglong QING, Xueming LIU, Daobang TANG, Yaosheng LIN, Xuping WANG, Huaigu YANG, Jinhao ZOU, Jingrong CHENG   +7 more
doaj   +1 more source

Magnesium, Iron, Zinc, Copper and Selenium Status in Attention-Deficit/Hyperactivity Disorder (ADHD)

Molecules, 2020
In this study, we critically review the literature concerning the relation of Mg, Fe, Zn, Cu and Se and attention-deficit/hyperactivity disorder (ADHD).
Harry Robberecht, Annelies A. J. Verlaet, Annelies Breynaert, Tess De Bruyne, Nina Hermans   +4 more
doaj   +1 more source

A promising Artemisia capillaris Thunb. Leaf proteins with high nutrition, applicable function and excellent antioxidant activity

Food Chemistry: X
The nutritional and functional properties of leaf proteins is a decisive factor for their use in food. This work was aimed to extract defatted Artemisia capillaris Thunb.
Wen-Lu Wei, Wen-Jun Wang, Hui Chen, Su-Yun Lin, Qiu-Shui Luo, Jian-Ming Li, Jin Yan, Ling-Li Chen   +7 more
doaj   +1 more source