Results 31 to 40 of about 359,706 (167)

The Mechanisms of Yu Ping Feng San in Tracking the Cisplatin-Resistance by Regulating ATP-Binding Cassette Transporter and Glutathione S-Transferase in Lung Cancer Cells

Frontiers in Pharmacology, 2021
Cisplatin is one of the first line anti-cancer drugs prescribed for treatment of solid tumors; however, the chemotherapeutic drug resistance is still a major obstacle of cisplatin in treating cancers. Yu Ping Feng San (YPFS), a well-known ancient Chinese
Yingqing Du, Yuzhong Zheng, Ciel Xiaomei Yu, Lishan Zhong, Yafang Li, Baomeng Wu, Weihui Hu, Elsa Wanyi Zhu, Venus Wei Xie, Qitian Xu, Xingri Zhan, Yamiao Huang, Liyi Zeng, Zhenxia Zhang, Xi Liu, Jiachuan Yin, Guangcai Zha, Kelvin Chan, Kelvin Chan, Karl Wah Keung Tsim   +19 more
doaj   +1 more source

Optimization of Preparation of Galactooligosaccharides by β-Galactosidase Using Response Surface Methodology

Shipin gongye ke-ji, 2022
In this study, lactose was used as raw material, on the basis of single factor experiment and combined with response surface methodology, enzyme addition, reaction temperature, reaction time, reaction pH and other factors were utilized to investigate the
Congcong SUN, Daorui PANG, Erna LI, Qian LI, Yuxiao ZOU, Sentai LIAO, Fan LIU   +6 more
doaj   +1 more source

Importance for humans of recently discovered protein compounds – yolkin and yolk glycopeptide 40, present in the plasma of hen egg yolk

Poultry Science, 2023
: Vitellogenin (Vt) is considered the primary protein precursor of egg yolk, serving as a source of protein- and lipid-rich nutrients for the developing embryo.
Aleksandra Zambrowicz, Agnieszka Zabłocka, Dominika Bednarz, Łukasz Bobak   +3 more
doaj   +1 more source

PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS [PDF]

Menoufia Journal of Food and Dairy Sciences, 2019
Functional food is an interesting research area in processed food industry. High fiber bread is one of the known products categorized in functional food which is health beneficial. The current study was designed to incorporate date fiber flour at different levels (5, 10, 15, 20, 25, 30, 35 and 40%) in bread making as a partial substitute of wheat flour.
A. A. El-Bedawey, A. H. M. Khalil, Azza A. B.Y Hamza   +2 more
openaire   +1 more source

Improvement of the Gel Properties of Salted Egg White and Its Application in the Processing of Dried Salted-Egg-White Curd

Shipin gongye ke-ji, 2023
Salted egg white is rich in protein and can be used as material for the processing of dried curd. However, its ability to form a gel is weak, which may lead to a low hardness and poor quality in the dried curd production. Therefore, the unimproved salted
Jiawen NIE, Yuqing WU, Yuqin CHEN, Jianwei ZANG, Jiguang CHEN, Yonggang TU, Daobang TANG, Zhongping YIN   +7 more
doaj   +1 more source

ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS

Foods and Raw Materials, 2013
Criteria for evaluation of functional properties of emulsion foods are formulated. Balanced fat bases of emulsion sauces are simulated by using liquid vegetable oils of various fatty acid groups: oleic, linoleic, and linolenic. The optimum ratio of the components of an antioxidant-emulsifying complex is established.
Tereshchuk, L., Starovoitova, K.
openaire   +3 more sources

Marketing strategies for functional food products

Functional Foods in Health and Disease, 2021
Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not ...
Stella Chen, Danik Martirosyan
openaire   +2 more sources

Chimonanthus nitens Oliv. Leaf Flavonoids Exert Anti-Inflammatory Effects Through TLR4 Receptor Affecting NF-κB/MAPK Signaling Pathway

Applied Sciences
Chimonanthus nitens Oliv. leaves (COL), a commonly used traditional Chinese medicine, are rich in a variety of bioactive components, with flavonoids being one of the most abundant.
Lirong Shen, Wenya Meng, Hui Chen, Lingli Chen, Suyun Lin, Kehui Ouyang, Wenjun Wang   +6 more
doaj   +1 more source

The flavonoid profiles in the pulp of different pomelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars and their in vitro bioactivity

Food Chemistry: X, 2022
Previous results indicated that the flavonoid profiles might have varietal differences in pomelo, but detailed information is unknown. We previously isolated 4 new flavonoids, cigranoside C, D, E, F, in Citrus grandis Shatianyu pulp.
Mei Deng, Lihong Dong, Xuchao Jia, Fei Huang, Jianwei Chi, Zafarullah Muhammad, Qin Ma, Dong Zhao, Mingwei Zhang, Ruifen Zhang   +9 more
doaj   +1 more source

Functional, Biological and Nutritional Properties of Protein Fraction Isolated from Yarrowia lipolytica Biomass

Foods
This study evaluated the nutritional, functional, biological, and sensory potential of proteins derived from Yarrowia lipolytica biomass and their enzymatic hydrolysates for food applications.
Marek Szołtysik, Anna Mandecka, Marcelina Maciejewska, Anna Dąbrowska, Marek Nowak   +4 more
doaj   +1 more source