Results 51 to 60 of about 497,535 (317)

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

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

Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C

Frontiers in Microbiology, 2022
Spoilage bacteria seriously influence the flavor and quality of fish meat. In this study, we investigated the quality characteristics, bacterial community, and volatile profiles of refrigerated (4°C) sturgeon filets during 10-day storage.
Chunming Tan, Chunming Tan, Mengyuan Xiao, Ruiyun Wu, Pinglan Li, Pinglan Li, Nan Shang, Nan Shang   +7 more
doaj   +1 more source

Nutritional support for critically ill children

, 2013
Background: Nutritional support in the critically ill child has not been well investigated and is a controversial topic within paediatric intensive care.
Tjosvold, Lisa, Lequier, Laurance, Vandermeer, Ben, Anton, Natalie, Larsen, Bodil, Joffe, Ari, Hartling, Lisa   +6 more
core   +1 more source

Iron homeostasis disruption and lipid peroxidation in skeletal muscle during short‐term immobilization

FEBS Open Bio, EarlyView.
14‐day casting‐induced immobilization reduced gastrocnemius muscle mass and increased non‐heme iron and ferritin heavy chain levels. Despite iron accumulation, transferrin receptor 1 and iron regulatory protein 2 were paradoxically upregulated. Lipid peroxidation was elevated without compensatory antioxidant responses.
Haruka Yokogawa, Kazuhiko Higashida, Naoya Nakai   +2 more
wiley   +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

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

Chemical Properties, Nutritional Quality, and Bioactive Components of Horticulture Food

, 2021
The Special Issue “Chemical Properties, Nutritional Quality, and Bioactive Components of Horticulture Food” is here presented [...
Massimo Lucarini, Alessandra Durazzo
core   +1 more source

Early‐life high‐fat diet exposure increases Achilles tendon stiffness and induces transcriptomic alterations

FEBS Open Bio, EarlyView.
Early‐life exposure to a high‐fat diet altered intact Achilles tendons in rat offspring, making them thinner, stiffer, and molecularly distinct even without injury. These findings suggest that developmental high‐fat diet exposure may impair tendon quality and increase susceptibility to mechanical overload or tendon injury later in life.
Heyong Yin, Ziyang Yuan, Wenli Jiang, Ai Guo   +3 more
wiley   +1 more source

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