Results 151 to 160 of about 1,655 (327)

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

Evaluation du niveau de stress thermique par mesure de la température corporelle et du niveau d’hyperventilation chez le poulet de chair dans des conditions de production au Venezuela

, 2006
Marcos Pérez, Vasco De Basilio, Yrina Colina, Yngrid Oliveros, S. Yahav, Michel Picard, Denis Bastianelli   +6 more
openalex   +2 more sources

Implication zootechnique du menthol cristallisé comme additif alimentaire chez le poulet de chair

Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2013
Le menthol est utilisé pour ses vertus aromatiques, culinaires, cosmétiques et médicinales. Chez l’homme, il est employé contre les troubles digestifs et l’hypotension, mais présente, également, des propriétés antiseptiques et bactéricides.
E. Azeroual, M. Oukessou, K. Bouzoubaa, A. Mesfioui, B. Benazzouz, A. Ouichou   +5 more
doaj  

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source

Ein kulinarisch motiviertes literarisches Projekt für den Französischunterricht der Sekundarstufe II

Babylonia
«Elle prit une aile de poulet et, délicatement, se mit à la manger.» Celle qui se régale ici, c’est Boule de Suif, le personnage principal bien en chair de la nouvelle du même nom (1880) de Guy de Maupassant.
Katharina Oechslin
doaj  

Assessment of the application for renewal of authorisation of Bactocell^® (Pediococcus acidilactici CNCM I-4622) as a feed additive for weaned piglets, pigs for fattening, minor porcine species (weaned and for fattening), chickens for fattening, laying hens and minor avian species for fattening and for laying and its extension of use to all growing pigs and all avian species. [PDF]

EFSA J, 2019
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Bampidis V, Azimonti G, de Lourdes Bastos M, Christensen H, Dusemund B, Kouba M, Kos Durjava M, López-Alonso M, López Puente S, Marcon F, Mayo B, Pechová A, Petkova M, Ramos F, Ramos F, Sanz Y, Villa RE, Woutersen R, Anguita M, Galobart J, Manini P, Pizzo F, Tarrés-Call J, Holczknecht O.   +24 more
europepmc   +1 more source

Investigating the effects of tDCS on Visual Orientation Discrimination Task Performance: 'The possible influence of placebo'. [PDF]

J Cogn Enhanc, 2020
BinDawood A, Dickinson A, Aytemur A, Howarth C, Milne E, Jones M.   +5 more
europepmc   +1 more source

Neural oscillatory responses to performance monitoring differ between high- and low-impulsive individuals, but are unaffected by TMS. [PDF]

Hum Brain Mapp, 2021
Barth B, Rohe T, Deppermann S, Fallgatter AJ, Ehlis AC.   +4 more
europepmc   +1 more source

Effet de la substitution totale du soja dans un aliment à bas taux protéique chez le poulet de chair en finition

, 2019
Effet de la substitution totale du soja dans un aliment à bas taux protéique chez le poulet de chair en finition.
Juin, Herve, Méda, Bertrand, Lambert, William, Tormo, Elodie, Lessire, Michel, Tesseraud, Sophie   +5 more
core  

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, EarlyView.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source