Results 41 to 50 of about 60,087 (240)
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, EarlyView.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
Evaluation of the risks of contaminating low erucic acid rapeseed with high erucic rapeseed and identification of mitigation strategies [PDF]
, 2019 High erucic acid rapeseed (HEAR) oil is under increasing demand for various industrial applications. However, many growers are concerned that if they grow the crop, they will not be able to revert to other rapeseed varieties in the future due to the risk
Bennett +22 more
core +2 more sources
ChemFoodChem, EarlyView.Cassava starch films were functionalized with Ucuúba fat and cellulose nanocrystals to tailor wettability, optical, mechanical, and barrier properties. Integrating Amazonian bioresources with nanotechnology enables sustainable edible coatings with tunable performance for fresh food preservation and enhanced UV protection.
Geovana Cristina Pinto Rodrigues +4 more
wiley +1 more source
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Tomato variety and processing impact lycopene bioaccessibility. Tomato emulsions with high pectin content decreased the in vitro lipid digestion and negatively affected lycopene bioaccessibility. High pressure homogenization may enhance the release of lycopene into emulsion oil droplets, but it may also reduce the transfer of lycopene into the micellar
Grethe Iren A. Borge +6 more
wiley +1 more source
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
Czech Journal of Food Sciences, 2009 Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with
Z. Réblová, D. Tichovská, M. Doležal
doaj +1 more source
Time-Frequency Dynamics of Biofuels-Fuels-Food System
, 2012 For the first time, we apply the wavelet coherence methodology on biofuels (ethanol and biodiesel) and a wide range of related commodities (gasoline, diesel, crude oil, corn, wheat, soybeans, sugarcane and rapeseed oil).
Janda, Karel +3 more
core +1 more source
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, EarlyView.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Energy crops and renewable energy: overall and process efficiency [PDF]
, 2006 Here are compared efficiencies of energy crops with technical alternatives of renewable energy production.
Schäfer, Winfried
core
Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source