Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
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Chromatographic separation and identification of some peptides in partial hydroylsates of gelatin [PDF]
, 1953 Recently we have been engaged in a study of the chemical structure of collagen and gelatin with the object of determining the sequence of the amino acid residues in the polypeptide chains of these proteins.
Green, F. Charlotte +2 more
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A novel antibacterial peptide derived from Crocodylus siamensis haemoglobin hydrolysate induces membrane permeabilization causing iron dysregulation, oxidative stress and bacterial death [PDF]
, 2017 Aims A novel antibacterial peptide from Crocodylus siamensis haemoglobin hydrolysate (CHH) was characterized for antimicrobial activity. Methods and Results CHHs were hydrolysed for 2 h (2 h-CHH), 4 h (4h-CHH), 6 h (6 h-CHH) and 8 h (8 h-CHH). The
Adje +29 more
core +2 more sources
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Functional Profile of Enzymatic Hydrolysates in Food Proteins
Техника и технология пищевых производствFood allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods.
Svetlana N. Lebedeva +4 more
doaj +1 more source
Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats
The Scientific World Journal, 2019 Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected ...
Ryosuke Matsuoka +4 more
doaj +1 more source
Phospholipides containing amino acids other than serine. I. Detection [PDF]
, 1957 In view of the widespread occurrence of the amino acid-containing lipides and the unique course of their metabolism during development of Drosophila, we have carried out extensive investigations concerned with their isolation and chemical nature.
Mitchell, Herschel K. +2 more
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Protein hydrolysate from Pterygoplichthys disjunctivus, armoured catfish, with high antioxidant activity [PDF]
, 2019 Pterygoplichthys disjunctivus locally named as armored catfish ” is a by-catch of tilapia fishing which accounts for up to 80% of total captured fish in the Adolfo Lopez Mateos dam, in Michoacán, México affecting the economy of its surrounding ...
Fonseca Madrigal, Jorge +4 more
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Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source