Results 171 to 180 of about 114,803,533 (252)

A CROSS SECTIONAL ANALYSIS OF CONSUMER TRENDS IN RED MEAT CONSUMPTION [PDF]

Food consumption patterns have received considerable attention lately, especially changes in red meat consumption. This article examines and analyzes changes in meat consumption patterns in a southern state. Differences are reported based on demographics
Schupp, Alvin R., Riechers, Robin, Dellenbarger, Lynn E.   +2 more
core  

Exploratory screening of wild-game tissues in Japan toward value-added utilization: estimated soluble protein/peptide yields and DPPH radical-scavenging and ACE-inhibitory activities after in vitro digestion. [PDF]

Food Sci Anim Resour
Ogi H, Terashima T, Mannen R, Otsuki N, Ichikawa Y.   +4 more
europepmc   +1 more source

Functional profiling of STXBP1 missense variants using a novel dual‐readout fluorometric assay

Epilepsia, EarlyView.
Abstract Objective STXBP1‐related disorders (STXBP1‐RD) are among the most common genetic neurodevelopmental disorders, marked by early onset epilepsy, global developmental delay, and motor impairments. Many missense variants remain uncharacterized, limiting accurate variant interpretation and hindering development of precision therapies.
Elisa A. Waxman, Jennine M. Dawicki‐McKenna, Ian McSalley, Anna J. Prentice, Torrey A. Chisari, Sarah M. Ruggiero, Jillian L. McKee, Alex J. Felix, Giulia Pavani, Benjamin L. Prosser, Michael J. Boland, Ingo Helbig   +11 more
wiley   +1 more source

Protein digestibility and bioactive potential of commercial plant-based meat analogues. [PDF]

Food Chem X
Boachie RT, Aluko RE.
europepmc   +1 more source

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

Processed Meats as Delivery Systems for Nutraceuticals: Technological Advances, Bioavailability, Health Benefits, and Future Perspectives. [PDF]

Foods
Mus TE.
europepmc   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

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, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Valorization of Pink Salmon (<i>Oncorhynchus gorbuscha</i>) Processing By-Products: Nutritional Composition, Starch-Modified Gel Quality and Digestibility. [PDF]

Foods
Li M, Wan J, Guan W, Liu B, Xu X, Zhao Q, Fan X.   +6 more
europepmc   +1 more source

Under‐Explored Species, Breeds and Cell Types With Potential for Cultivated Meat Production

Food Bioengineering, EarlyView.
This graphical abstract illustrates how the strategic selection of overlooked cell lines from novel species and specific agricultural breeds can help overcome current manufacturing bottlenecks in cultivated meat production. The schematic links the concept of an ‘ideal cell line’ to four key bioprocessing and product advantages that can be optimised ...
William Gordon‐Petrovskii, Maanasa Ravikumar, Travis Callue, Maria Laura Vieri, Michael Sulu, Gary J. Lye, Mariana Petronela Hanga   +6 more
wiley   +1 more source

Dietary Supplementation with Rumen-Derived <i>Streptococcus macedonicus</i> Improves Growth Performance and Carcass Characteristics of Barki Lambs. [PDF]

Animals (Basel)
Shaaban MM, Gao M, El-Sherbiny M, Tawab AMAE, Khattab MSA, Radwan MA, Hadhoud FI, Liu Y.   +7 more
europepmc   +1 more source