Results 51 to 60 of about 303,068 (314)

Intensification of Sensory Properties of Foods for the Elderly [PDF]

The Journal of Nutrition, 2000
Taste and smell losses in the elderly can reduce appetite and lead to inadequate dietary intake. Although these chemosensory deficits are generally not reversible, sensory interventions including intensification of taste and odor can compensate for perceptual losses.
openaire   +2 more sources

The effect of white lupine on the performance, health, carcass characteristics and meat quality of market pigs

Veterinární Medicína, 2007
The purpose of the present study was to assess the effect of diets for market pigs with 20% inclusion of lupine seeds, cv. Amiga, on the performance, health status, carcass characteristics, fatty acids (FA) profile of meat lipids and nutritional and ...
Z. Zraly, B. Pisarikova, M. Trckova, I. Herzig, M. Juzl, J. Simeonovova   +5 more
doaj   +1 more source

Protein pyrophosphorylation by inositol pyrophosphates — detection, function, and regulation

FEBS Letters, EarlyView.
Protein pyrophosphorylation is an unusual signaling mechanism that was discovered two decades ago. It can be driven by inositol pyrophosphate messengers and influences various cellular processes. Herein, we summarize the research progress and challenges of this field, covering pathways found to be regulated by this posttranslational modification as ...
Sarah Lampe, Tanmay Kumar Mohanty, Rashna Bhandari, Dorothea Fiedler   +3 more
wiley   +1 more source

Characterization of commercial rye bread based on sensory properties, fluidity index and chemical acidity

, 2016
Rye bread is often considered healthy, especially regarding its potential beneficial effect on blood glucose and insulin regulation, but the characteristics of Swedish rye bread have not previously been described.
Nydahl, Margaretha, Margaretha Nydahl, Kihlberg, Iwona,, Naes, Tormod,, Kihlberg, Iwona, Ingela Marklinder, Sandvik, Pernilla,, Nydahl, Margaretha,, Tormod NAEs, Næs, Tormod, Sandvik, Pernilla, Iwona Kihlberg, Marklinder, Ingela,, Marklinder, Ingela, Pernilla Sandvik   +14 more
core   +1 more source

Replacement of soya in pig diets with white lupine cv. Butan

Czech Journal of Animal Science, 2008
The purpose of the present study was to evaluate the effect of soya replacement (50 or 100%) with whole (WL) or dehulled seeds (DL) of white lupine cv. Butan in the diets for market pigs.
Z. Zralý, B. Písaříková, M. Trčková, M. Doležal, J. Thiemel, J. Simeonovová, M. Jůzl   +6 more
doaj   +1 more source

The (Glg)ABCs of cyanobacteria: modelling of glycogen synthesis and functional divergence of glycogen synthases in Synechocystis sp. PCC 6803

FEBS Letters, EarlyView.
We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee, Dimitrios Bekiari, Sofia Doello, Karl Forchhammer   +3 more
wiley   +1 more source

Pomegranate Quality from Consumers’ Perspective: Drivers of Liking, Preference Patterns, and the Relation between Sensory and Physico-Chemical Properties [PDF]

Acquiring information on consumer preferences for the sensory properties of pomegranates is a cue for breeding programmes to set their quality targets and promote the consumption of this particularly healthy fruit.
Bárbara Delpozo, Julián Bartual, Delpozo, Bárbara, Bartual, Julián, Besada, Cristina, Ana Pons-Gómez, Cristina Besada, Pons-Gómez, Ana   +7 more
core   +1 more source

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

, 2022
In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties.
Raúl Siche, Robert W. Ocrospoma-Dueñas, Siche, Raúl, Reynaldo J. Silva-Paz, Silva-Paz, Reynaldo J., Ocrospoma-Dueñas, Robert W., Norma B. Quintana-Salazar, Nicodemo C. Jamanca-Gonzales, Jamanca-Gonzales, Nicodemo C., Quintana-Salazar, Norma B.   +9 more
core   +1 more source

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

Frontiers in Nutrition
BackgroundHigh pressure steaming is a convenient and household cooking method to heat the food evenly and retain original nutrition. This study explored the effects of high pressure steaming processes on the sensory properties, nutritional value ...
Anqi Cao, Mingyi Yang, Chaofan Hu, Asem M. Abdelshafy, Jicheng Bao, Sining Yan, Guoquan Lu, Yuge Guan, Jiyu Cheng, Linjiang Pang, Xinghua Lu   +10 more
doaj   +1 more source

The planar cell polarity protein Vangl2 interacts with the PDZ‐domains of Scribble but not with a unique PDZ‐like domain in Inturned

FEBS Letters, EarlyView.
Structural and biochemical characterisations show that the planar cell polarity (PCP) protein Inturned harbours a unique PDZ‐like domain that does not bind canonical PDZ‐binding motifs (PBMs) like that of another PCP protein Vangl2. In contrast, the apical‐basal polarity protein Scribble contains four PDZ domains that bind Vangl2, but one PDZ domain ...
Stephan Wilmes, Jan Brysch, Carmen Gelze, Lilli Meier, Daniel Kümmel   +4 more
wiley   +1 more source