Results 41 to 50 of about 474 (257)

Acute caffeine treatment protects the developing retina from ischemia‐induced cell death

FEBS Open Bio, EarlyView.
Caffeine reduces cell death in the developing retina under ischemia (OGD). This effect does not involve BDNF upregulation or antioxidant pathways (NRF2/VEGF). Neuroprotection occurs mainly through adenosine A2A receptor antagonism, decreasing glutamate release and excitotoxicity, highlighting caffeine's potential as an acute neuroprotective agent in ...
Amanda Alves Nascimento, Danniel Pereira‐Figueiredo, Gabriella Grossi de Lima Dias, Gabriel Ferreira dos Santos, Mariana Rodrigues Pereira, Rafael Brito, Karin C Calaza   +6 more
wiley   +1 more source

The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The objectives of current research were to study the potency of lime juice as acidifier on Mozarella cheese physical quality. The method used in this research was completely randomized design.
Purwadi Purwadi
doaj  

Influence of Starch on the Rheological, Textural, and Microstructural Properties of Processed and Analogue Cheeses

Encyclopedia
Processed cheese (PC) is a widely consumed dairy product and has undergone significant evolution over time, leading to various formulations aimed at enhancing texture and functionality. This review addresses the role of starch addition on PC, focusing on
FNU Akshit, Vaishali Poswal, Rakesh Kaushik, Gaurav Kr Deshwal, Thom Huppertz   +4 more
doaj   +1 more source

Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block'' [PDF]

Journal of Food and Dairy Sciences, 2018
In the present study, brewers spent grain (BSG) was used to supplement processed cheese ''Block''. The BSG was added to the formula by replacing Karish cheese with 10,20,30,40 and 50%. Proximate chemical composition of BSG was determined.
S. Shamsia, Reham Abd El-Moneim, H. Ziena, Amany EL-Deeb   +3 more
doaj   +1 more source

A yeast model of 5‐oxoproline accumulation reveals a general toleration to 5‐oxoproline

FEBS Open Bio, EarlyView.
Using a yeast model, we show that even high accumulation of 5‐oxoproline causes only mild cellular stress and does not trigger oxidative stress. Instead, cells adapt by activating efflux pumps and diverse protective pathways, suggesting that previously proposed harmful effects of 5‐oxoproline may arise from indirect metabolic imbalances rather than the
Pratiksha Dubey, Vaishnavi Sanjayan, Praveen Singh, Shantanu Sengupta, Anand Kumar Bachhawat   +4 more
wiley   +1 more source

A new method in wavelength selection for texture prediction of Mozzarella by Hyperspectral imaging

Applied Food Research
In order to select the most important wavelengths to predict the rheological properties of low fat Mozzarella, five common feature selection methods were put in to a competition through developing a PLSR model. Eight rheological characteristics (hardness,
Tahereh Jahani, Mahdi Kashaninejad, Aman Mohamad Ziaifar, Alireza Soleimanipour   +3 more
doaj   +1 more source

Directed evolution of enzymes at the crossroads of tradition and innovation

FEBS Open Bio, EarlyView.
An iterative cycle of data‐driven enzyme optimization comprising four stages: genetic diversification of a template enzyme, expression of protein variants, high‐throughput evaluation, and machine‐learning‐guided redesign of the next variant library.
Maria Tomkova, Andrej Mirossay, Erik Sedlak   +2 more
wiley   +1 more source

Hyperactive ice‐binding proteins stabilize cell membranes and improve resistance to dehydration stress in Caenorhabditis elegans

FEBS Open Bio, EarlyView.
TisIBP8, a fungal‐derived hyperactive ice‐binding protein, helps Caenorhabditis elegans survive dehydration. It localizes near cell membranes, reduces cell damage, and helps maintain membrane structure during drying. These results suggest that ice‐binding proteins can protect cells from dehydration stress as well as freezing stress.
Daiki Shimose, Kotaro Ozaki, Ryohei Kuriyama, Yuka Ikemoto, Kazuhiro Mio, Yuji C. Sasaki, Tatsuya Arai, Sakae Tsuda, Yoichi Shinkai, Masahiro Kuramochi   +9 more
wiley   +1 more source

Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures

Agrointek
Coconut milk-based spreadable cheese has been developed in previous studies with the addition of 1% starter culture (Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis biovar.
Dewi Yunita, Syarifah Rohaya, Tyas Dwi Rahayu, Putu Virgina Partha Devanthi, Kurnia Ramadhan   +4 more
doaj   +1 more source

EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK. [PDF]

Journal of Food and Dairy Sciences, 2006
Mozzarella cheese was made from mixtures of buffaloel’is and cow’ 5 milk (1 1). buffaloell and goatDs milk (1:1) or cowllls and goatDs milk (1‘1) using only 0 5% yoghurt starter. 0.?5% GDL or admixture of 0.25% yoghurt starter + 0.37% GDL.
M. lsmail,, Y. Abdel-Kader,
doaj   +1 more source