Results 101 to 110 of about 151 (149)

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Review of lung sealant technologies for lung volume reduction in pulmonary disease

Medical Devices: Evidence and Research, 2018
Branislava Milenkovic,1,2 Sanja Dimic Janjic,2 Spasoje Popevic1,2 1Faculty of Medicine, University of Belgrade, Belgrade, Serbia; 2Clinic for Pulmonary Diseases, Clinical Center of Serbia, Belgrade, Serbia Abstract: Emphysema is an incurable and ...
Milenkovic B, Dimic Janjic S, Popevic S
doaj  

Modulation of Epigenetic Control by Advanced Molecular Tweezers

Chemistry – A European Journal, EarlyView.
Tailored dimeric molecular tweezers recognize the DNA‐binding part of Histone H4 and interrupt the essential histone‐DNA interaction. ABSTRACT This work addresses the question if supramolecular systems can be tailored to interfere with posttranslational modifications (PTM) and epigenetics.
My‐Hue‐Le, Bianca Kamba, Anja Matena, Christine Beuck, Victoria Momand, Spiros Salvanos, Jessica Vossen, Mike Blueggel, Thomas Schrader, Peter Bayer   +9 more
wiley   +1 more source

Engineering and Characterization of a Fluorescent Fission Yeast Arp2/3 Complex for Single Molecule Mechanistic Investigations

Cytoskeleton, EarlyView.
ABSTRACT Arp2/3 complex is a seven‐component protein complex that facilitates the assembly of branched actin filament networks by binding to pre‐existing “mother” actin filaments and initiating the nucleation of new branched “daughter” filaments. Arp2/3 complex must be activated by a nucleation promoting factor such as the WASP/Scar protein family. The
Caitlin A. Anderson, Meghan E. O'Connell, Kaitlin E. Homa, Cristian Suarez, Michael L. James, Kashmeera D. Baboolall, Vilmos Zsolnay, Vladimir Sirotkin, David R. Kovar   +8 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Annona squamosa: Phytochemical Fingerprinting, Health‐Improving Traits, and Functional Applications

Food Chemistry International, EarlyView.
Annona squamosa (custard apple) is a nutrient‐rich fruit containing diverse bioactive phytochemicals (e.g., acetogenins, flavonoids, and alkaloids) that contribute to multiple health benefits, including antioxidant, antihyperlipidemic, and antimicrobial activities, highlighting its potential as a functional food and medicinal resource.
Mohamed Fawzy Ramadan, Jumanah Reda Kurdi, Manar Yahya Alzahrani, Asmaa Ibrahim Alshaikhi, Jumanah Samir Hazzazi   +4 more
wiley   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 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, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source