Results 121 to 130 of about 29,752 (238)

Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages

eFood, Volume 7, Issue 4, August 2026.
To improve the consumer appeal of Arthrospira platensis, this study utilized probiotic fermentation to mitigate its strong seaweed‐like aroma. Using Lactiplantibacillus plantarum significantly boosted amino acids, introduced novel volatiles, and enhanced umami flavors.
Hasim Kelebek, Turkan Uzlasir, Pınar Kadiroglu, Hatice Kübra Sasmaz, Serkan Selli, Matteo Bordiga   +5 more
wiley   +1 more source

Enhancing Consumer Acceptance of Cricket (<i>Acheta domesticus</i>) Protein Hydrolysate Through ProteAX-Mediated Enzymatic Hydrolysis to Improve Techno-Functional and Organoleptic Properties. [PDF]

Food Sci Nutr
Fetriyuna F, Nushrotina R, Iwansyah AC, Sukri N, Purwestri RC.   +4 more
europepmc   +1 more source

Seaweed‐Derived Proteolytic Extracts as Natural Interfacial Stabilizers for Oxidatively Sensitive DHA‐Rich Oil‐in‐Water Emulsions

European Journal of Lipid Science and Technology, Volume 128, Issue 8, August 2026.
Red seaweed extracts have potential to protect DHA‐rich emulsions against oxidation while maintaining their physical stability. Their combined antioxidant and interfacial properties make them promising clean‐label ingredients for omega‐3‐enriched foods.
Sakhi Ghelichi, Behdad Shokrollahi Yancheshmeh, Mona Hajfathalian, Seyed Hossein Helalat, Charlotte Jacobsen   +4 more
wiley   +1 more source

Multi-Level Investigation in Arabidopsis of the Growth-Stimulating Effects of a Protein Hydrolysate Biostimulant. [PDF]

Physiol Plant
Broutin J, Jéhanno I, Berthet M, Fournier J, Laurent S, Clément G, Pateyron S, Paysant-Le-Roux C, Marmagne A, Loudet O, Gilbault E, Ourliac B, Leprince AS, Meyer C.   +13 more
europepmc   +1 more source

Amelioration of Cancer Cachexia‐Induced Muscle Atrophy and Adipose Tissue Wasting by a Combination of Amaranth (Amaranthus caudatus L.) Hydrolysate and Korean Mint (Agastache rugosa) Extract in BALB/c Mice

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Amaranth hydrolysate combined with Agastache rugosa extract (AKE) attenuated cancer cachexia in CT26 tumor‐bearing mice by suppressing systemic inflammation and modulating muscle and adipose tissue metabolism. AKE inhibited FoxO3a‐mediated proteolysis while restoring PI3K/Akt/mTOR‐dependent protein synthesis in skeletal muscle.
Junhee Lee, Junhui Kang, Sungmin Han, Ho‐Tak Jung, Daedong Kim, Dong‐Woo Lee, Jae‐Kwan Hwang   +6 more
wiley   +1 more source

Sea cucumber protein hydrolysate restores the Th1/Th2 paradigm in cyclophosphamide-induced immunosuppressed mice. [PDF]

Front Nutr
Farooqui NA, Rehman AU, Khan AI, Ullah H, Ali M, Yousuf W, Alioui Y, Atta A, Abusidu M, Saleh B, Ghaleb E, Li Y, Xin Y, Siddiqui NZ, Wang L.   +14 more
europepmc   +1 more source

Polyphenols in Litchi (Litchi chinensis Sonn.) Seeds: Comparison of Profiles Among Five Cultivars and Evaluation of Anti‐Inflammatory, Analgesic Potentials

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Among the purified polyphenols derived from five cultivars of litchi seeds, the Heiye cultivar contained relatively higher phenolic contents. The litchi seed polyphenols exhibited anti‐inflammatory and analgesic potentials in vitro and in vivo, which were tightly associated with the major compounds including procyanidin A1, procyanidin A2, and ...
Fanke Zeng, Yuxiang Zhu, Xiaoyan Li, Ruyi Li, Lei Pan, Yaping Dai, Shaodan Peng, Lei Fang, Jihua Li, Wei Zhou   +9 more
wiley   +1 more source

Effect of whey protein hydrolysate isolation as a partial replacement of fetal bovine serum on proliferation and differentiation of Hanwoo primary muscle cells. [PDF]

Food Sci Anim Resour
Lee SH, Park S, Jang S, Park G, Choi J.
europepmc   +1 more source

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

Effects of rice protein hydrolysate on bone fracture properties in ovariectomized rats. [PDF]

Phys Act Nutr
Kioka K, Fukazawa H, Omura K, Higuchi Y, Mihara T, Uchiyama K, Takahashi H, Omi N.   +7 more
europepmc   +1 more source