Results 81 to 90 of about 16,653 (265)
The effects of NETs on regeneration of various diabetic tissues, and strategies targeting NETs for diabetes tissue regeneration. In the diabetic environment, NETs undergo complex metabolic and immune reprogramming, leading to dynamic changes in antibacterial and proinflammatory functions, and affecting regeneration of multiple systemic tissues.
Xinyi Jiang +6 more
wiley +1 more source
Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin [PDF]
Reconstituted skim milk was gelled at 25-40°C with the plant-origin coagulants from Cynara cardunculus L. or Cynara humilis L. or with fermentation-produced chymosin.
Esteves, Cristina L. C. +3 more
core +1 more source
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review
Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing.
Rocco Rossano +2 more
doaj +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 more
wiley +1 more source
Effect of Milk-Clotting Enzymes on Cheese Yield
Abstract Stirred curd cheese was manufactured to determine the effects of six milk-clotting enzymes on yield. Concentrations of calf rennet, recombinant chymosin, 50:50 blend of calf rennet and bovine pepsin, and proteases from Mucor miehei, Mucor pusillus var. Lindt, and Endothia parasitica were adjusted to give equal clot times. Forty-eight vats
Z. Ustunol, C.L. Hicks
openaire +1 more source
The quality of Valle del Belice sheep’s milk and cheese produced in the hot summer season in Sicily [PDF]
In response to the growing consumer demand for fresh cheese in summer, this investigation was aimed to evaluate the chemical and microbiological characteristics of sheep’s milk and cheese produced in Sicily in the hot summer months.
BONANNO, Adriana +2 more
core +3 more sources
The study reveals that inadequate zinc intake disrupts gut microbiota's ability to degrade isoleucine, leading to the accumulation of metabolite KMV. KMV inhibits antibody class‐switching in mucosal B cells by suppressing the p‐ATM‐CTIP‐Hmces pathway, impairing IgA/IgG production.
Wenbo Jiang +8 more
wiley +1 more source
Turmeric and curcumin: From traditional medicine to modern therapeutic applications
Abstract Turmeric (Curcuma longa), a medicinal plant, has maintained its cultural and therapeutic significance over centuries in Ayurveda, Unani, and Traditional Chinese Medicine. However, novel formulations and delivery methods are being developed to address these challenges.
Azma Nadeem +7 more
wiley +1 more source

