Results 191 to 200 of about 95,791 (244)

Lupin as an Alternative Source of Protein for Plant‐Based Foods—A Review

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Lupin, an underutilized legume belonging to the Fabaceae family, demonstrates a huge potential as an alternative protein source by contributing to food security and environmental resilience in the face of climate change. This work highlights the potential of lupin protein as a preferred substitute for soy protein in plant‐based food applications.
Vahid Baeghbali, Claire D. Munialo, Tonna Ashim Anyasi, Parag Acharya   +3 more
wiley   +1 more source

Lactose-Derived Carbohydrates Induce Sexually Dimorphic Nutritional Programming Effects on Lifespan in Drosophila melanogaster. [PDF]

Aging Cell
Sun P, Shao S, Creemers RW, Bekebrede AF, Tang J, Driever S, Keijer J, van Schothorst EM.   +7 more
europepmc   +1 more source

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger, Tatiele Casagrande do Nascimento, Marcele Leal Nörnberg, Christian Rodrigues Lugcheer, Duane Soares Vieira, Leila Queiroz Zepka, Eduardo Jacob‐Lopes   +6 more
wiley   +1 more source

Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]

Foods
Lan H, Xu J, Lu X, Hu X, Peng L, Liu Q, Ye F, Qi H.   +7 more
europepmc   +1 more source

Continuous Production of Whey Bioactive Peptides With Alcalase Immobilized on Agro‐Industrial Waste

ChemistrySelect, Volume 11, Issue 10, 11 March 2026.
In this study, a packed‐bed reactor containing Alcalase immobilized on agro‐industrial waste was employed for the continuous hydrolysis of whey proteins and the production of bioactive peptides. The system showed excellent thermal and operational stability, while achieving a high degree of hydrolysis and producing peptides with high antioxidant ...
Clariana Zanutto Paulino da Cruz, Juliana Cristina Bassan, Saulo Santesso Garrido, Elisa Helena Giglio Ponsano, Ariela Veloso de Paula, Rubens Monti, Gabriella Massolini   +6 more
wiley   +1 more source

Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L-Threonine Through <i>E. coli</i> in a Bioreactor. [PDF]

Biochem Res Int
Vélez SP, Cortés Velásquez YN, Sánchez Henao CP, Vélez Blandón JF.   +3 more
europepmc   +1 more source

Effect of Enzymatic Lactose Hydrolysis on the Quality and Texture of Full-Fat Curd Cheese Produced Without Whey Separation. [PDF]

Microorganisms
Ziarno M, Zaręba D, Ścibisz I, Kozłowska M.   +3 more
europepmc   +1 more source

The Roles of Enzymes as Dietary Additives in Ruminant Diets: A Meta-Analysis. [PDF]

Animals (Basel)
Ramdani D, Rahmatillah RS, Yanza YR, Jayanegara A, Wathoni N, Chaudhry AS.   +5 more
europepmc   +1 more source

Small metabolites vary in sow milk across the course of lactation, while moringa supplementation and cooling sows exposed to heat stress conditions have limited effects. [PDF]

Transl Anim Sci
Reis LG, Stansberry MC, Ogundare W, Tobolski E, Beckett LM, Schinckel AP, Ferreira CR, Minor RC, Casey T.   +8 more
europepmc   +1 more source

Milk Biomarkers and Herd Welfare Status in Dairy Cattle: A Machine Learning Approach. [PDF]

Vet Sci
Babiciu DE, Blaga Petrean A, Daina S, Neagu DM, Lazar EA, Popescu S.   +5 more
europepmc   +1 more source