Results 101 to 110 of about 62,186 (290)

Investigations on the emulsifying properties of egg white protein : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand [PDF]

, 2018
Figures 2.2 & 2.3 were removed for copyright reasons, but Figure 2.1 remains for ease of access.Egg white proteins (EWP) have excellent foaming and gelling functional properties. However, their emulsifying properties are considered poor when compared to
Onyemachi, Amarachi Delight
core  

Dehydroalanine and Lysinoalanine in Thermolyzed Casein do not Promote Colon Cancer in the Rat [PDF]

, 2008
Thermolysis of proteins produces xenobiotic amino-acids such as the potentially toxic lysinoalanine, and the alkylating agent, dehydro¬alanine, which have been considered possible health hazards.
AIN, Bachmeier, Bartone, Bird, Cattaneo, Cheftel, Corpet, Corpet, Corpet, Corpet, Corpet, Corpet, Corpet, De Groot, Deng, Denis E. Corpet, D’Agostina, Finley, Friedman, Gerb er, Kleyn, Kumar, Lutz, Maga, Masri, Michael C. Archer, Parnaud, Pintauro, Sternberg, Struthers, Sugimura, Sylviane Taché, Vlassara, Vo, W. Robert Bruce, Wenzel, Zhang   +36 more
core   +3 more sources

Almond (Amygdalus communis L.) Peptides Improve Scopolamine‐Induced Learning and Memory Impairment in Mice

Food Safety and Health, EarlyView.
Figure Schematic showing the improvement of almond peptides on learning and memory impairment induced by scopolamine in mice. Almond peptides (APs) could improve the learning and memory in scopolamine‐induced mice by maintaining cholinergic system homeostasis and regulating Nrf2/Keap1 signaling pathway, via activating the Nrf2 transcription factor and ...
Xin Shang, Wenjing Gao, Caiyun Zhao, Bin Li, Jintian Guo, Jingteng Wang, Minwei Zhang, Yinghua Fu   +7 more
wiley   +1 more source

Immunomodulatory Effect of Tilapia (Oreochromis niloticus) Scale Gelatin Peptides in RAW264.7 Macrophages and Caenorhabditis elegans

Food Safety and Health, EarlyView.
ABSTRACT Currently, small‐molecular‐weight collagen peptides are a research hotspot in functional factor development due to their high bioavailability and diverse bioactivities. In this study, gelatin was extracted from tilapia (Oreochromis niloticus) scales by hot water extraction, followed by pepsin hydrolysis and ultrafiltration to obtain the < 3 ...
Ya‐ru Liu, Xu Guo, Shu‐tao Sun, Rui‐rui Zhang, Chao Liu, Ning‐yang Li   +5 more
wiley   +1 more source

Ginseng polysaccharides prevent mastitis through Lactobacillus murinus‐derived deoxycholic acid and TGR5 signaling

iMetaOmics, EarlyView.
Prebiotic Ginseng polysaccharides (GP) alleviate mastitis through selective enrichment of gut L. murinus, which elevates its anti‐inflammatory metabolite deoxycholic acid (DCA). Circulating DCA engages mammary epithelial TGR5 receptors, triggering the cAMP–PKA pathway to suppress NF‐κB/NLRP3‐mediated inflammation.
Zhijie Zheng, Huiying Liu, Sizhe Chen, Jianhui Gu, Sisi Cai, Xiang Liu, Raphaela I. Lau, Yao Zhang, Sunjae Lee, Xiaoyan Wang, Kewei Fan, Xiaole Yin, Hein Min Tun, Renyou Gan, Haichong Wu, Qi Su   +15 more
wiley   +1 more source

Obtaining Ingredients Based on Egg and Plant Protein Mixtures with High Functional and Technological Properties

Техника и технология пищевых производств
Most people source protein from animal products such as eggs, meat, and dairy products. However, they are more expensive than plant sources of protein and their consumption can provoke severe allergic reactions.
Prikhodko Denis, Karpukhina Polina, Krasnoshtanova Alla   +2 more
doaj   +1 more source

Beef hydrolysis by Zyactinase™ enzymes : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy at Massey University, Auckland, New Zealand. [PDF]

, 2016
Protein hydrolysis is the term that applies to all possible ways of splitting proteins to produce products with lower molecular weight. There is a continuous search for novel products derived from waste materials.
Ahmad, Noriza Binti
core  

Egg yolk hydrolysate shows moderate impact on osteoporosis in ovariectomized rats

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the protective effect of egg yolk hydrolysate (FC) on osteoporosis in ovariectomized (OVX) rats, a well‐established model of postmenopausal bone loss. OVX rats were fed diets supplemented with 0.2% or 1% FC for 13 weeks.
Ilekuttige Priyan Shanura Fernando, Da Shi, Zihan Wang, Michael Doschak, Jianping Wu   +4 more
wiley   +1 more source

Determination of digestible indispensable amino acid score for salmon hydrolysate proteins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Salmon products are excellent foods that contain indispensable nutrients including fatty acids and amino acids (AA), but during processing, salmon co‐products that cannot be used for the primary purpose are also generated. Examples of such co‐products include salmon protein hydrolysate concentrate (SPHC) and salmon protein ...
Natalia S Fanelli, Juliana CFR Martins, Hans H Stein   +2 more
wiley   +1 more source

Characterization, in vitro release, and antioxidant activity of glutenin hydrolysate encapsulated in liposome‐loaded uni‐axial and co‐axial electrospun fibers

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery.
Nagihan Kalintas Caglar, Ahmet Furkan Caglar, Fatih Bozkurt, Feyzanur Izciler, Osman Sagdic, Canan Yagmur Karakas, Ayse Karadag   +6 more
wiley   +1 more source