Results 21 to 30 of about 394,929 (266)

Quality attributes of different marinated oven-grilled pork neck meat

International Journal of Food Properties, 2023
Whereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other.
Charles Odilichukwu R Okpala, Szymon Juchniewicz, Katarzyna Leicht, Hanna Skendrović, Małgorzata Korzeniowska, Raquel P.F. Guiné   +5 more
doaj   +1 more source

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

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

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

OATS PRODUCTS AS FUNCTIONAL FOOD

Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2010
<p>According to the definition by the Functional Food Science in Europe (1999), food may be considered as functional only if it is proved, based on the results of the representative scientific researches, that it has a beneficial nutritional effect, adds to the improvement of health state and well-being, and/or reduces the risk of ...
openaire   +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

Production of beef meat with functional food roperties [PDF]

Biotechnology in Animal Husbandry, 2011
In this study the effects of ?Tradi-Lin? as a source of omega-3 fatty acids (FA) in diets for fattening cattle were presented. ?Tradi-Lin? produced from flax seed had 58% omega-3 and 15% omega-6 fatty acids of total polyunsaturated fatty acids (PUFA).
Sretenović, Ljiljana, Pantelić, Vlada, Petričević, Maja, Novaković, Željko, Ostojić Andrić, Dušica   +4 more
openaire   +1 more source

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley   +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