Results 51 to 60 of about 19,627 (226)

Study on Extraction of Peanut Protein and Oil Bodies by Aqueous Enzymatic Extraction and Characterization of Protein

Journal of Chemistry, 2020
Cell wall degrading enzymes break down the cell wall by degrading the main cell wall components and destroying structure of the cell wall without influencing the protein.
Chen Liu, Lihua Hao, Fusheng Chen, Chenxian Yang   +3 more
doaj   +1 more source

Activated carbons made from cocoa (Theobroma cacao) and coconut (Cocos nucifera) shells can be used as adsorbents to improve the quality of frying oils

Food Biomacromolecules, EarlyView.
Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu, Prudent Ngabe Mituga, Ghislain Tazoho Maffo, Georges Teikam Kenda, Ronice Zokou, Archelle Abaobo Foudjin, Hilaire Macaire Womeni   +6 more
wiley   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Studying the biochemical composition of peanut accessions from the VIR collection

Труды по прикладной ботанике, генетике и селекции
Background. Peanut is one of the most important oil crops for food purposes. Natural peanut butter contains two unsaturated fatty acids, oleic and linoleic, which make up to 80% of the total fatty acid content in peanut oil. The quality of oil depends on
V. D. Bemova, T. V. Shelenga, M. Sh. Asfandiyarova, T. V. Yakusheva, N. V. Kishlyan   +4 more
doaj   +1 more source

Characterization of structural features of food molten‐globule state proteins: An overview

Food Biomacromolecules, EarlyView.
Abstract During food processing, pH, ionic strength, and temperature drive conformational transitions from native states to partially folded intermediates and fully unfolded states. The molten‐globule (MG) state typically preserves substantial secondary structure but has relaxed tertiary packing, thereby modulating protein solubility, emulsifying ...
Han Peng, Changyu Zhou, Daodong Pan, Jinxuan Cao, Qiang Xia   +4 more
wiley   +1 more source

Offspring Global DNA Methylation is not Affected by Parental Developmental Stress Experience in a Passerine Species

Journal of Experimental Zoology Part A: Ecological and Integrative Physiology, EarlyView.
ABSTRACT Rapid phenotypic change may be mediated by intergenerational transmission of early developmental experiences. In birds, exposure to glucocorticoids during early development can alter global DNA methylation and gene expression. However, DNA methylation is labile, and it is currently unclear whether the impacts of stress suffered during juvenile
Anna Miltiadous, Harrison J. F. Eyck, Ondi L. Crino, Lee A. Rollins, Damien Callahan, Katherine L. Buchanan   +5 more
wiley   +1 more source

Robust Spectroscopic Analysis Through Image‐Based Spectral Representation and Deep Learning Techniques

Journal of Raman Spectroscopy, EarlyView.
This study addresses calibration drift in Raman spectroscopy by transforming 1D spectra into 2D spider plot images processed by pretrained convolutional neural networks. This visualization strategy effectively converts detrimental spectral wavenumber shifts into simple image rotations, allowing the deep learning model to maintain high classification ...
Azadeh Mokari, Oleg Ryabchykov, Thomas Bocklitz   +2 more
wiley   +1 more source

Biosurfactant Production From Waste Frying Oil: Process Optimization and Physicochemical Characterization of Surface Properties

Journal of Surfactants and Detergents, EarlyView.
ABSTRACT This study focuses on the development of a cost‐effective bioprocess for biosurfactant production, encompassing process optimization and physicochemical characterization. Surface tension reduction and oil dispersion activity were evaluated, highlighting its strong potential for applications in food, pharmaceuticals, and bioremediation. In this
Nihed Tellili, Emna Moujehed, Slim Cherif, Inès Mnif   +3 more
wiley   +1 more source

Chemical composition, oxidative stability, and sensory properties of Boerhavia elegana Choisy (alhydwan) seed oil/peanut oil blends

Grasas y Aceites, 2020
This study investigated the effects of blending alhydwan seed oil and peanut oil as a way of enhancing the stability and chemical characteristics of plant seed oils and to discover more innovative foods of high nutraceutical value which can be used in ...
A. Al-Farga, M. Baeshen, F. M. Aqlan, A. Siddeeg, M. Afifi, H. A. Ali, A. Alayafi, S. Al-Dalali, A. Alkaladi   +8 more
doaj   +1 more source

Composition and functionalities of peanut protein concentrates using ethanol as a defatted solvent and a precipitating agent

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Defatted solids (DSs) from vegetable oil extraction represent valuable feedstocks for producing protein concentrates with tailored functional properties. In the present study, using peanut protein concentrates obtained from press cakes defatted with ethanol (DSEt) or hexane (DSHx), we aimed to evaluate ethanol as a green solvent for
Paloma Jamily Cristina Magalhães, Luiza Cardoso Stumm, Paola de Cássia Franco Visioli, Keila Kazue Aracava, Rafaela Torrezan Privatti, Maria Carolina Capellini, Silvana Marina Piccoli Pugine, Daniel Gonçalves, Christianne Elisabete da Costa Rodrigues   +8 more
wiley   +1 more source