Results 21 to 30 of about 4,638 (169)

Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers

Food Chemistry Advances, 2022
The effect of replacing a synthetic antioxidant with a natural extract of yerba mate (Ilex paraguariensis) in frozen burgers stored for 60 days was evaluated. FTIR and GC/MS analyses confirmed the presence of phenolic compounds in the extract.
Andresa Carla Feihrmann, Fernando Henrique Coutinho, Iza Catarini dos Santos, Annecler Rech de Marins, Talita Aparecida Ferreira de Campos, Natallya Marques da Silva, Vitor Anthony Duarte, Marcos Antônio Matiucci, Maria Luiza Rodrigues de Souza, Raquel Guttierres Gomes   +9 more
doaj   +1 more source

Preparation and in Vitro Digestibility of Pumpkin Peel Polysaccharide Chromium (III) Complex

Shipin gongye ke-ji, 2022
In the study, pumpkin peel polysaccharide was extracted by hot water extraction, and a novel pumpkin peel polysaccharide chromium (III) [PPP-Cr(III)] complex was synthesized combined with trivalent chromium ions.
Wen ZHANG, Xiqing ZHANG, Shujun DONG, Dan WANG, Yue MA, Zhenjia ZHENG   +5 more
doaj   +1 more source

Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics

Shipin gongye ke-ji, 2023
In this study, a stable curcumin nanoemulsion delivery system was constructed using selectively hydrolyzed soy protein as the emulsifier to enhance the aqueous solubility and bioavailability of curcumin.
Xin WAN, Jiayan LU, Rui GAO, Huijin YANG, Weiwei LI   +4 more
doaj   +1 more source

Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications

Foods
The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g ...
Mariasole Cervini, Chiara Lobuono, Federica Volpe, Francesco Matteo Curatolo, Francesca Scazzina, Margherita Dall’Asta, Gianluca Giuberti   +6 more
doaj   +1 more source

Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing

Foods, 2021
Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gastric
Kataneh Aalaei, Bekzod Khakimov, Cristian De Gobba, Lilia Ahrné   +3 more
doaj   +1 more source

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source

Avaliação in vitro da eficiência de inóculos no tratamento anaeróbio de efluentes líquidos de suinocultura Efficiency of seeding material in anaerobic treatment of swine liquid waste: an in vitro trial

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2004
Avaliou-se o efeito de inóculos (tratamentos) na degradação dos dejetos líquidos de suínos, em diferentes tempos de detenção hidráulica (0, 30, 60, 90, 120, 150, 180 horas). Foram utilizados um inóculo comercial, na dose recomendada pelo fabricante, três
L.S. Rodrigues, I.J. Silva, P.R. Oliveira, C.M.M. Campos, F.L. Silva   +4 more
doaj   +1 more source

Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review

Molecules, 2022
Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic ...
Ewelina Pogorzelska-Nowicka, Marcin Kurek, Monika Hanula, Agnieszka Wierzbicka, Andrzej Półtorak   +4 more
doaj   +1 more source

Salmonella lipopolysaccharide‐containing supported lipid bilayers as platforms to study bacteriophage interactions

FEBS Letters, EarlyView.
We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace, Alyssa Borges, Charles Arnaud, Tove Karlsson, Nina K. Bröker, Stefanie Barbirz, Marta Bally   +6 more
wiley   +1 more source

Comparação do sistema de monitoramento computadorizado de digestão in vitro com os métodos in vivo e in situ: 2. Uso do resíduo da matéria seca de forragens Comparison of the in vitro digestion computerized monitoring system with in vivo and in situ methods: 2. Use of the dry matter residue of the forages

Revista Brasileira de Zootecnia, 2000
RESUMO - O objetivo deste trabalho foi comparar o sistema de monitoramento computadorizado da produção de gás in vitro com os métodos in vivo e in situ.
Fábio Prudêncio de Campos, Max Lázaro Vieira Bose, Celso Boin, Dante Pazzanese Duarte Lanna, Jozivaldo Prudêncio Gomes de Morais   +4 more
doaj   +1 more source