Results 101 to 110 of about 393,388 (311)

INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022
Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties.
ZLATIN ZLATEV, TONCHO KOLEV, IRA TANEVA, STANKA BAYCHEVA   +3 more
doaj  

Physical and Sensory Characteristics of Synbiotic Yogurt with the Addition of Pomegranate Peel (Punica granatum L.) Extract [PDF]

BIO Web of Conferences
Pomegranate peels are agricultural waste that still contains bioactive compounds, such as polyphenols and polysaccharides, which act as natural antioxidants and prebiotics.
Saragih Winda Fransisca, Tampubolon Yusni Khairani, Hariestrie Siti Widhi, Pratiwi Eria Yuni, Ramadhani Amelia Arum, Safitri Safitri   +5 more
doaj   +1 more source

Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics

International Journal of Food Properties, 2020
With the aim of revalorization of two productions of economic relevance (milk and chestnuts), a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits.
Luis A. Espinoza, Laura Purriños, Juan A. Centeno, Javier Carballo   +3 more
doaj   +1 more source

Phosphoinositides and inositol phosphates as molecular glues

FEBS Letters, EarlyView.
Inositol phosphates (IPs) and phosphoinositides (PIPs) regulate diverse eukaryotic processes. Beyond recruiting signaling proteins or acting as structural cofactors, recent studies suggest they mediate protein–protein interactions as natural molecular glues.
Aleshia Seaton‐Terry, Alexander J. Cutright, Mong Na Claire Loi, Jessica Martin, Joseph W. Gilligan, Jakub N. Kubina, Michael J. Arambula, Susanna Tanada Palmu, Daniella Zhou, Raymond D. Blind   +9 more
wiley   +1 more source

CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POULTRY BARS

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2021
In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint.
DESISLAVA B. VLAHOVA-VANGELOVA, DESISLAV K. BALEV, NIKOLAY D. KOLEV, DILYANA N. GRADINARSKA, STEFAN G. DRAGOEV   +4 more
doaj  

PARK(ing) time–How park deficiency affects the biological clock in a Drosophila model of Parkinson's disease

FEBS Letters, EarlyView.
Drosophila park mutants serve as a model for Parkinson's disease. We used this strain to investigate the connection between oxidative stress and the circadian clock mechanism. We showed that increased oxidative stress affects the physiology of pacemaker cells, disrupting their daily structural plasticity. Lack of rhythmic signaling from pacemaker cells
Kamila Zientara, Kinga Skoczek, Elzbieta Pyza, Milena Damulewicz   +3 more
wiley   +1 more source

Exploring the relationship between physical properties and sensory characteristics of newly developed white breads with improved nutritional composition – initial insights [PDF]

Staple foods such as bread are key contributors to the diet. Accordingly, there is growing emphasis on improving the nutritional composition of wheat (e.g., increasing the dietary fibre content); however, the impacts of such improvements on bread ...
Charlton, M., Lignou, S, Wagstaff, Carol, Charlton, Mark, Gillett, Nicola, Shewry, P. R., Lovegrove, A., Prins, Anneke, Wagstaff, C., Rodriguez-Garcia, J., Prins, A., Lovegrove, Alison, Lignou, Stella, Shewry, Peter, Tindall, Marcus, Gillett, N., Norton, Victoria, Rodriguez Garcia, Julia, Norton, V.   +18 more
core   +1 more source

Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

, 2020
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice
Mina K. Kim
core   +1 more source

Mathematical modeling as a tool in kombucha beverages´ bioactive quality control [PDF]

Chemical Industry and Chemical Engineering Quarterly
This study examined the application of mathematical models on total flavonoids content and sensory marks of kombucha beverages on winery effluent.
Vitas Jasmina, Jokić Aleksandar, Lukić Nataša, Vukmanović Stefan, Malbaša Radomir   +4 more
doaj   +1 more source

α‐Synuclein aggregation landscape from phase separation to neurotoxic intermediates

FEBS Letters, EarlyView.
Alpha‐synuclein aggregation in Parkinson's disease involves a complex landscape of transient intermediates, including oligomers, fibrils and liquid–liquid phase separation (LLPS). A view is emerging in which LLPS maturation into solid‐like condensates may contribute to the formation of neurotoxic species.
Silvia Arino, Giuliana Fusco, Alfonso De Simone   +2 more
wiley   +1 more source