Results 71 to 80 of about 6,629 (239)

Protein hydrolysates in cell culture: Toward multi‐omics characterization

Biotechnology Progress, EarlyView.
While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe, Brandon M. Wrage, Angel Varela‐Rohena, Stanislav Sokolenko   +3 more
wiley   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Establishing The Equipment-methodical Support For Determining The Properties Of Extracts Of Grape Pomace Extracts Produced In The Subcreative Water Environment [PDF]

, 2017
Research objective: development of a high-pressure reactor for researching the process of extraction of grape pomace by the subcritical water and determining the parameters, providing the maximum yield of various target products – biologically active ...
Marynin, A. (Andrii), Sukmanov, V. (Valeri), Ukrainets, A. (Anatoliy), Zavialov, V. (Volodymyr)   +3 more
core   +2 more sources

Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

Food Chemistry International, EarlyView.
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera, José Sandoval‐Cortes, Juan A. Ascacio‐Valdes, Olga B. Álvarez‐Pérez, Jorge E. Wong‐Paz, María L. Flores López, Ahmet Yemenicioğlu, Cristóbal N. Aguilar   +7 more
wiley   +1 more source

Chemical evaluation of Carcavelos fortified wine aged in portuguese (Quercus pyrenaica) and french (Quercus robur) oak barrels at medium and high toast [PDF]

, 2019
Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de Origem Protegida).
Lopes-Correia, Tiago, McCallum, Michael Jones, Ricardo-da-Silva, Jorge M.   +2 more
core   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics

Foods, 2020
There are not many exhaustive works emphasizing the amount of genetic diversity among the strawberry tree (Arbutus unedo L.) genotypes in Morocco. This work aims to assess the biochemical composition of strawberry tree fruits, as well as to establish the
Hafida Zitouni, Lahcen Hssaini, Zerhoune Messaoudi, Hamza Ourradi, Manuel Viuda-Martos, Francisca Hernández, Sezai Ercisli, Hafida Hanine   +7 more
doaj   +1 more source

Functional and physicochemical properties of proteins isolated from four different pulses

Food Biomacromolecules, EarlyView.
Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley   +1 more source

Tannin treated lucerne silage in dairy cow feeding

Italian Journal of Animal Science, 2010
The effects of the addition of tannins to lucerne silage were investigated. At ensiling, chestnut hydrolyzable tannins were added to lucerne forage (T=tannins treated lucerne silage vs C=control lucerne silage).
Luca Rapetti, Gianluca Galassi, Gianni Matteo Crovetto, Gianni Colombari, Stefania Colombini   +4 more
doaj   +1 more source

Novel hydrolyzable tannins from Nuphar Japonicum DC.

Chemical and Pharmaceutical Bulletin, 1982
Two gallotannins (I and II) and an ellagitannin (III) named nupharin A have been isolated from Nuphar japonicum DC. (Nymphaeaceae). On the basis of chemical and spectral evidence, the structures of I, II and III were characterized as 1, 2, 6-tri-O-galloyl-α-D-glucose, 1, 2, 3, 4, 6-penta-O-galloyl-α-D-glucose and 1, 2, 6-tri-O-galloyl-3, 4-(S ...
Makoto Nishizawa, Takashi Yamagishi, Genichiro Nonaka, Itsuo Nishioka, Hideo Bando   +4 more
openaire   +2 more sources