Results 131 to 140 of about 11,051,876 (314)

Recent insights into bonding technologies in restructured meat production: A review

Food Chemistry: X
Restructuring meat products is one way of improving material utilization and economic efficiency. In this process of combining meat pieces or granules to form larger pieces of meat, the additives and processing techniques employed in bonding the ...
Zongyao Ren, Zhijie Li, Zhonghai Hu, Wenyun Xia, Mi Zhou, Zhenjie Pan, Jingjun Li, Zongyuan Zhen   +7 more
doaj   +1 more source

Consciousness matters: phenomenal experience has functional value. [PDF]

Neurosci Conscious, 2022
Cleeremans A, Tallon-Baudry C.
europepmc   +1 more source

Structural and biochemical analysis of a B12 superbinder

FEBS Letters, EarlyView.
BtuG proteins are vitamin B12 scavengers in Bacteroides thetaiotaomicron, a dominant human gut bacterium. We present crystal structures of three BtuG homologs bound to cobalamin and its precursor cobinamide, revealing picomolar binding affinities, among the highest known for any natural protein.
Jose M. Martinez Felices, Jacob J. Whittaker, Dirk J. Slotboom, Albert Guskov   +3 more
wiley   +1 more source

Editorial: Medicine and food homology: emerging tool and methodology for separation and analysis of the bioactive factors

Frontiers in Nutrition, 2023
Yisheng Chen, Wenyi Kang, Irena M. Choma, Haining Zhuang   +3 more
doaj   +1 more source

Invasive Plant Species Biomass-Evaluation of Functional Value. [PDF]

Molecules, 2021
Peter A, Žlabur JŠ, Šurić J, Voća S, Purgar DD, Pezo L, Voća N.   +6 more
europepmc   +1 more source

From junk to function — How weak selection in eukaryotes builds new parts and drives genomic complexity

FEBS Letters, EarlyView.
How do genomes gain new functional parts? In eukaryotes, which tend to evolve under weak selection, much of the genome is junk. Palazzo and Qiu borrow the logic of Markov chains to show how non‐functional DNA becomes functional through the appearance of intermediate states, which arise due to epistasis, buffering, and biochemical messiness, allowing ...
Alexander F. Palazzo, Yi Qiu
wiley   +1 more source

Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread. [PDF]

Int J Environ Res Public Health, 2022
Arnold M, Rajagukguk YV, Sidor A, Kulczyński B, Brzozowska A, Suliburska J, Wawrzyniak N, Gramza-Michałowska A.   +7 more
europepmc   +1 more source

The Shewanella oneidensis Fic enzyme SoFic targets the switch‐I region of EF‐Tu for AMPylation

FEBS Letters, EarlyView.
Fic enzymes mediate diverse post‐translational modifications across all domains of life, including AMPylation. Prokaryotic EF‐Tu can be AMPylated and deAMPylated by the conserved Fic enzyme SoFic. Structural and biochemical approaches were used to characterize the effect of AMPylation on EF‐Tu, SoFic's enzymatic activities, and the enzyme‐target ...
Svenja Runge, Vivian Pogenberg, Alexander Baumgart, Bente Siebels, Hartmut Schlüter, Michael Hecht‐Bucher, Aymelt Itzen   +6 more
wiley   +1 more source

Sequential Biorefining of Bioactive Compounds of High Functional Value from Calafate Pomace (Berberis microphylla) Using Supercritical CO₂ and Pressurized Liquids. [PDF]

Antioxidants (Basel), 2023
Ortiz-Viedma J, Bastias-Montes JM, Char C, Vega C, Quintriqueo A, Gallón-Bedoya M, Flores M, Aguilera JM, Miranda JM, Barros-Velázquez J.   +9 more
europepmc   +1 more source

Prospecting the protein design landscape

FEBS Letters, EarlyView.
This review outlines the current state of various protein design approaches. We discuss the current possibilities enabled by recently released tools, highlight future avenues to pursue in protein design, and underscore the crucial role of key databases and resources for successful protein design workflows.
Jakob R. Riccabona, Katharina T. Stonig, Jens Meiler, Clara T. Schoeder, Monica L. Fernández‐Quintero   +4 more
wiley   +1 more source