Results 41 to 50 of about 7,524,453 (162)

Fungal G-Protein-Coupled Receptors: A Promising Mediator of the Impact of Extracellular Signals on Biosynthesis of Ochratoxin A

Frontiers in Microbiology, 2021
G-protein-coupled receptors (GPCRs) are transmembrane receptors involved in transducing signals from the external environment inside the cell, which enables fungi to coordinate cell transport, metabolism, and growth to promote their survival ...
Jing Gao, Xinge Xu, Kunlun Huang, Zhihong Liang, Zhihong Liang   +4 more
doaj   +1 more source

Flavor‐Related Precursors and Other Compounds in Raw Organic Dry Pea (Pisum sativum L.) for Plant Breeding

Legume Science
Dry pea (Pisum sativum L.) is a cold‐season food legume widely used as a source of plant‐based protein. Improving flavor‐related traits through conventional plant breeding, rather than food additives, is vital to creating desired outcomes for consumers ...
Amod Madurapperumage, Pushparajah Thavarajah, Dil Thavarajah   +2 more
doaj   +1 more source

Effect of Degree of Milling (DOM) on Physicochemical and Nutritional Quality of Selected Rice Variety (BRRI dhan78)

International Journal of Food Science
Rice, a staple for over half the global population, undergoes milling that removes bran and germ, impacting its nutrient content, physical properties, and glycemic response.
Sharmin Akter, Rokeya Begum, Sharifa Sultana Dipti, Md. Abdul Alim, Somaiya Islam Shuchy, Habibul Bari Shozib, Md. Rakibul Hasan   +6 more
doaj   +1 more source

Silver carp muscle hydrolysate ameliorated atherosclerosis and liver injury in apoE-/- mice: the modulator effects on enterohepatic cholesterol metabolism

Food Science and Human Wellness
Atherosclerosis (AS) is a major cause of cardiovascular diseases (CVDs) and a strong link with hepatic steatosis. Silver carp muscle hydrolysate (SCH) possess various beneficial activities but its effect on AS and hepatic steatosis is yet unknown.
Kai Wang, Zixin Fu, Yuqing Tan, Hui Hong, Jianping Wu, Yongkang Luo   +5 more
doaj   +1 more source

Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation

Microorganisms, 2020
The metabolism and accumulation of flavor compounds in Chinese Baijiu are driven by microbiota succession and their inter-related metabolic processes. Changes in the microbiome composition during Baijiu production have been examined previously; however ...
Xiaoning Huang, Yi Fan, Ting Lu, Jiamu Kang, Xiaona Pang, Beizhong Han, Jingyu Chen   +6 more
doaj   +1 more source

Beyond the Menu: Assessing the Nutritional Quality of Canadian Restaurant Foods [PDF]

, 2019
One of the primary preventative measures of non-communicable diseases is a healthy diet. There is currently no oversight of the nutritional quality of foods served in the restaurant industry, meanwhile increasing numbers of Canadians eat outside the home
Murphy, Sarah Alexina Barbara
core   +2 more sources

Colorful and nutritious abundance: potential of natural pigment application in aquatic products

Food Innovation and Advances
The promising future of natural colors in the food industry aligns with the shift in consumer preference toward healthier food options. These naturally derived ingredients gradually replace their artificial counterparts and find applications in a wide ...
Ning Ding, Yongjie Zhou, Peipei Dou, Sam K. C. Chang, Ruifang Feng, Hui Hong, Yongkang Luo, Yuqing Tan   +7 more
doaj   +1 more source

Hippuric Acid Promotes Renal Fibrosis by Disrupting Redox Homeostasis via Facilitation of NRF2–KEAP1–CUL3 Interactions in Chronic Kidney Disease

Antioxidants, 2020
Chronic kidney disease (CKD) is characterized by the accumulation of protein-bound uremic toxins (PBUTs), which play a pathophysiological role in renal fibrosis (a common pathological process resulting in CKD progression).
Bowen Sun, Xifan Wang, Xiaoxue Liu, Longjiao Wang, Fazheng Ren, Xiaoyu Wang, Xiaojing Leng   +6 more
doaj   +1 more source

FIRMS’ RESPONSES TO NUTRITIONAL POLICIES [PDF]

The aim of this paper is to examine the effects of nutritional policies on the behavior of firms, particularly in terms of food quality and prices, and to assess the potential impacts of such policies from a public health point of view.
Hammoudi, Hakim, Rouached, Lamia, Soler, Louis-Georges, Duvaleix-Treguer, Sabine   +3 more
core  

Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada [PDF]

, 2016
Nutritionally-enhanced foods are a fast-growing sector of the global food industry. Concerns have been raised that the consumption of these products may have negative repercussions on population health, such as high nutrient intakes inappropriate for ...
Noorhosseini, Sheida
core   +2 more sources