Results 81 to 90 of about 23,761 (308)

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Ergebnisse aus den Weizensorten Streifenversuchen 2018 [PDF]

, 2018
Agroscope führt jedes Jahr Exaktversuche mit 12 Sorten auf 8 Standorten unter Biobedingungen durch. Bevor eine Sorte in die empfohlene Sortenliste FiBL‐ Bio Suisse aufgenommen wird, muss sie drei Jahre in den Exaktversuchen und zwei Jahre im ...
Dierauer, Hansueli, Klaiss, Matthias
core  

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Preliminary investigation on pasting properties, solvent retention capacity and antioxidant properties of mature green breadfruit (Artocarpus altilis, Moraceae) flour modified using plant food waste Hibiscus sabdariffa bioactive components

Food Biomacromolecules, EarlyView.
Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley   +1 more source

The Importance of Determination of some Physical – Chemical Properties of Wheat and Flour [PDF]

, 2009
The content of the some ingredients, such as proteins, ash, etc. is important in food products, either they are present in raw materials or in final products.
Amra Odobašić, Husejin Keran, Indira Šestan, Midhat Jašić, Mirsad Salkić, Nihada Ahmetović   +5 more
core   +1 more source

The biochemical basis of disease [PDF]

, 2018
Understanding Biochemistry is an essential online resource for post-16 students, teachers and undergraduates, providing up-to-date overviews of key concepts in biochemistry and molecular biosciences.
Ahlqvist, Alastair J. Barr, Arteaga, Baynes, Cancer Research UK 2018, Carey, Christakos, Clemens, Diabetes UK - The Cost of Diabetes, Druker, Feingold, Graham, Grove, Hanahan, Hanahan, Hantschel, Heinecke, IDF Diabetes Atlas - 8th Edition, Kagnoff, Kamangar, Keys, Knudson, Kumar, Leiva, Maher, Mann, Masters, McLannahan, NHS - Do I need vitamin supplements, NIH - AIDS Information 2018, NIH - Office of dietary supplements, NIH Genetics Home Reference - Phenylketonurea 2018, Osna, Papaemmanuil, Pecorino, Ramagopalan, Rang, Reilly, Rich, Ridaura, Samuel, Schulz, Seeley, The Cancer Genome Atlas 2018, Wang, Watts, Weinberg, Wilen, World Health Organization, World Health Organization - Cancer 2018, World Health Organization - Cholera 2018, World Health Organization - HIV/AIDS 2018, Yarden   +52 more
core   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Obstetrical outcomes in pregnant patients following a gluten‐free diet: A prospective cohort study

International Journal of Gynecology &Obstetrics, EarlyView.
Abstract Objective Concerns have been raised about the nutritional adequacy of a gluten‐free (GF) diet during pregnancy, specifically in the absence of celiac disease, and its impact on fetal development. The objective of this study was to investigate the association between a GF diet during pregnancy and obstetrical outcomes, with further sensitivity ...
Amelia Srajer, Meghan Harris, Jessry Santos, Jessica Dalere, James A. King, Janice C. Skiffington, Donna Slater, Lara Leijser, Amy Metcalfe   +8 more
wiley   +1 more source

A Framework to Establish Diet and Nutrition Competencies for Oral Health Care Education

Journal of Dental Education, EarlyView.
ABSTRACT Objective: To prevent and manage oral disease, oral health care practitioners (OHCPs) must provide dietary counseling based on nutrition science. OHCPs are often ill‐equipped to provide such counseling due to fragmented and inadequate dietary education, which is typically attributed to limited curricular time or appropriately qualified faculty.
Teresa A. Marshall, Michael Crowe, Riva Touger‐Decker   +2 more
wiley   +1 more source