Results 81 to 90 of about 56,031 (300)
Environmental Progress &Sustainable Energy, EarlyView.Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian +4 more
wiley +1 more source
Tomato (Solanum lycopersicum) is a popular fruit, grown worldwide for its culinary usages in fresh, processed and cooked foods. Additionally, consumption of tomato fruit is associated with health benefits due to their functional food properties.
Kimber Wise (9284445) +1 more
core +1 more source
Aqueous Photolysis of Benzobicyclon Hydrolysate
, 2018 Benzobicyclon [3-(2-chloro-4-(methylsulfonyl)benzoyl)-2-phenylthiobicyclo[3.2.1]oct-2-en-4-one] is a pro-herbicide used against resistant weeds in California rice fields. Persistence of its active product, benzobicyclon hydrolysate, is of concern.
Jacob Kalbfleisch (5249492) +7 more
core +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Effects of digestive products of quinoa, oat, barley, and mungbean proteins on GLP‐1 secretion are investigated using STC‐1 cell and animal experiments, and novel GLP‐1 secretion‐stimulating peptides are successfully identified by column chromatography and LC–MS/MS.
Hongdong Song +8 more
wiley +1 more source
Interactions of delivery systems modulating the digestibility of plant‐based proteins
Food Biomacromolecules, EarlyView.Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser +5 more
wiley +1 more source
Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium
Czech Journal of Food Sciences, 2013 Casein hydrolysate with in vitro ACE-inhibitory activity of 44.4% at 0.3 mg/ml was generated from casein by Alcalase and modified by the Alcalase-catalysed plastein reaction in an ethanol-water medium.
Yang ZHANG, Xin-Huai ZHAO
doaj +1 more source
Novel Isolates for Biological Detoxification of Lignocellulosic Hydrolysate
, 2009 In this paper, two new strians, Issatchenkia occidentalis (Lj-3, CCTCC M 2006097) and Issatchenkia orienalis (S-7, CCTCC M 2006098), isolated from different environments on solid media, were used in the detoxification process of the hemicellulosic ...
YU-HENG, Zhou +7 more
core +1 more source
Food Safety and Health, EarlyView.ABSTRACT Currently, small‐molecular‐weight collagen peptides are a research hotspot in functional factor development due to their high bioavailability and diverse bioactivities. In this study, gelatin was extracted from tilapia (Oreochromis niloticus) scales by hot water extraction, followed by pepsin hydrolysis and ultrafiltration to obtain the < 3 ...
Ya‐ru Liu +5 more
wiley +1 more source
Проблемы особо опасных инфекций, 2016 Objective of the study is to conduct comparative assessment of specific activity of pancreatic hydrolysates of protein-containing products, both phytogenous and zoogenous, as regards Brucella test strains; and consequently, to develop nutrient medium for
Yu. S. Kovtun +3 more
doaj +1 more source