Results 101 to 110 of about 478,162 (296)
Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]
, 2018 The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho +6 more
core +5 more sources
FEBS Open Bio, EarlyView.14‐day casting‐induced immobilization reduced gastrocnemius muscle mass and increased non‐heme iron and ferritin heavy chain levels. Despite iron accumulation, transferrin receptor 1 and iron regulatory protein 2 were paradoxically upregulated. Lipid peroxidation was elevated without compensatory antioxidant responses.
Haruka Yokogawa +2 more
wiley +1 more source
Understanding consumer needs and preferences in new product development: the case of functional food innovations [PDF]
As the majority of new products fail it is important to focus on the needs and preferences of the consumers in new product development. Consumers are increasingly recognised as important co-developers of innovations, often developing new functions for ...
Ellen H.M. Moors, Rogier Donders
core
Evolutionarily divergent DUF4465 domains have a common vitamin B12‐binding function
FEBS Open Bio, EarlyView.We show that DUF4465 family proteins, widespread across bacteria from gut microbiomes, hydrothermal vents, and soil, share a common vitamin B12‐binding function. These augmented β‐jellyroll proteins bind vitamin B12 via extended loops. Our findings establish sequence‐diverse DUF4465 proteins as a widespread class of B12‐binding proteins, highlighting ...
Charlea Clarke +4 more
wiley +1 more source
BMC NutritionBackground In Canada, there are no requirements regarding the healthfulness of foods carrying nutrition claims. Also, as of 2026, most prepackaged foods with a high content in saturated fat, sugars and/or sodium will be required to display Health Canada ...
Annie Vézina +5 more
doaj +1 more source
Assessing the Demand for a Functional Food Product: Is There Cannibalization in the Orange Juice Category? [PDF]
The demand for functional foods has increased notably in recent years due to growing consumer interest in diet and health issues. Currently, the food industry is introducing many types of new food products with functional attributes.
Capps, Oral, Jr. +2 more
core +1 more source
The increasing demand for functional foods [PDF]
, 2017 Primitive societies often lack resources but have always emphasized the role of nutrition in maintaining good health and wellbeing (Balch 2006; Murray & Pizzorno 2005, 2012).
Barros, Lillian +3 more
core
FEBS Open Bio, EarlyView.Evolutionary analysis across 32 placental mammals identified positive selection at residues H148 and W149 in the immune receptor FcγR1. Ancestral reconstruction combined with molecular dynamics simulations reveals how these mutations may influence receptor structure and dynamics, providing insight into the evolution of antibody recognition and immune ...
David A. Young +7 more
wiley +1 more source
BMC BiotechnologyPasta assortments fortified with high quality foods are a modern nutritional trends. This study, explored the effects of fortification with linseed flour (LF) and linseed oil (LO) on durum wheat pasta characteristics.
Zahra Amri +5 more
doaj +1 more source
Journal of Lipid Research, 2004 Early radiokinetic studies revealed that the classical metabolic defect in patients with familial hypercholesterolemia (FH) is hypocatabolism of LDL due to decreased LDL receptor activity. However, recent studies have suggested that hepatic oversecretion
André J. Tremblay +6 more
doaj +1 more source