Results 111 to 120 of about 6,087,113 (298)

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  

Emerging experimental and computational methods for studying redox‐regulated structural transitions

FEBS Letters, EarlyView.
Redox reactions can reshape proteins and alter how they behave in cells, with important consequences for health and disease. This review explores emerging experimental and computational approaches for discovering these redox‐sensitive protein switches, revealing their structural effects, and predicting their behavior, opening new opportunities to ...
Tasneem Rass, Dana Reichmann, Gábor Erdős   +2 more
wiley   +1 more source

Influence of variety and processing methods on the sensory characteristics and consumer acceptance of stiff porridge prepared from sorghum (Sorghum bicolor L. Moench)

Frontiers in Sustainable Food Systems
IntroductionSorghum is an underutilised and neglected crop in Malawi. The study assessed how sorghum varieties and processing methods affect the sensory characteristics and consumer acceptance of stiff porridge.MethodsThree sorghum varieties, namely ...
Stella C. Mlewa, Vincent Mlotha, Moses F. A. Maliro, Agnes M. Mwangwela   +3 more
doaj   +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

Sensory Evaluation and Consumers’ Willingness to Pay for Quality Protein Maize (QPM) using Experimental Auctions in Rural Tanzania [PDF]

The purpose of this study was to evaluate the sensory characteristics and consumer acceptability of quality protein maize (QPM) in rural Tanzania. Due to the malnutrition problem facing consumers in developing countries, QPM which has almost double the ...
De Groote, Hugo, Vermeulen, Hester, Kiria, Christine G.   +2 more
core  

Functional comparison of EncB and EncC cargo proteins in iron storage within the Myxococcus xanthus encapsulin

FEBS Letters, EarlyView.
Encapsulins are protein nanocompartments that play an important role in iron storage. In the Myxococcus xanthus encapsulin system, two cargo proteins called EncB and EncC contribute to iron mineralization. Here, we show that EncB and EncC generate iron‐containing minerals with distinct chemical compositions, suggesting that the composition of stored ...
Harry B. McDowell, Thomas Walther, Egbert Hoiczyk   +2 more
wiley   +1 more source

‘Guide and Prejudice’— How Argonautes recognize targets across domains of life

FEBS Letters, EarlyView.
Argonaute proteins use short nucleic‐acid guides to locate and regulate specific targets across all domains of life. Despite striking diversity—from human gene silencing to bacterial immune defence—all Argonautes share a conserved three‐stage recognition logic: guide‐directed sampling, progressive target pairing with a conformational checkpoint and ...
Jack P. K. Bravo
wiley   +1 more source

Tourist Perception of Food Quality in Agritourism Guesthouses in Caraș-Severin County, Romania

Agriculture
Agritourism farm-stay guesthouses represent a burgeoning sector of rural tourism, wherein locally produced food serves as the primary experiential attraction.
Alexandra-Ioana Ibric, Ileana Cocan, Elena Pet, Alina Dragoescu-Petrica, Tiberiu Iancu   +4 more
doaj   +1 more source

The Effect of Adding Thyme Extracts on Microbiological, Chemical and Sensory Characteristics of Yogurt

, 2020
This study evaluated the effects of adding alcoholic and aqueous extracts of thyme on microbiological, chemical and sensory characteristics of yogurt. Supplementation of yogurt with thyme extracts during storage time were found to influence on yogurt ...
Zena Kadhim Al-Younis, Haider Ibrahim Ali, Sarmad Ghazi Al-Shawi   +2 more
core   +1 more source

From junk to function — How weak selection in eukaryotes builds new parts and drives genomic complexity

FEBS Letters, EarlyView.
How do genomes gain new functional parts? In eukaryotes, which tend to evolve under weak selection, much of the genome is junk. Palazzo and Qiu borrow the logic of Markov chains to show how non‐functional DNA becomes functional through the appearance of intermediate states, which arise due to epistasis, buffering, and biochemical messiness, allowing ...
Alexander F. Palazzo, Yi Qiu
wiley   +1 more source