Results 181 to 190 of about 606,924 (255)

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

The regulatory role of m⁶A RNA methylation in insect sexual development: a review. [PDF]

Front Cell Dev Biol
Duan T, Jin B, Xu Y, Xu J, Cen B.
europepmc   +1 more source

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

A Simple Method for Estimating the Spatiotemporal Distribution of Phenoloxidase Proteins in Insect Tissues. [PDF]

Bio Protoc
Nakatani Y, Matsuoka Y, Morita S, Niimi T.   +3 more
europepmc   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Pet food choices in transition: how owner demographics and diets influence pet food selection and the acceptance of alternative protein sources in pet feeding. [PDF]

Front Vet Sci
Godglück A, Schneider B, Visscher C, Wilke V.   +3 more
europepmc   +1 more source

Taste dimensions, sensory evaluation and profiling of cricket-flour nachos dataset. [PDF]

Data Brief
Pohlmann A, Velasco-Vizcaíno F, Torres PC.   +2 more
europepmc   +1 more source

A potent Vip3Aa94 protein from Thai <i>Bacillus thuringiensis</i>: molecular characterization and insecticidal potential. [PDF]

PeerJ
Ngoen-Klan R, Chinon N, Rattanawannee A, Noosidum A, Siriwan W, Chanpaiseang J, Chareonviriyaphap T, Rajchanuwong P.   +7 more
europepmc   +1 more source

Morphological and compositional basis of silk fiber function in <i>Actias luna</i>.

J Mater Chem B
Eccles LE, Foquet B, Markee A, Liwang RK, Basso KB, Kawahara AY, Stoppel WL.   +6 more
europepmc   +1 more source

Insect SVWC Proteins: A Diverse Cytokine-like Family Orchestrating Multilayered Antiviral and Antibacterial Immunity. [PDF]

Insects
Chen Y, Xu G, Wang J, Zhang C, Abubakar AY, Xia H.   +5 more
europepmc   +1 more source