Results 51 to 60 of about 302,281 (263)

Sensory characterisation and volatile analysis of 3D-printed dairy protein-based snack structures

International Journal of Food Properties
3D food printing (3DFP) enables personalized nutrition, texture, and macrostructure in food design. Dairy protein powders are common ingredients used in 3DFP due to their structure-forming properties. This study evaluated the sensory profile of two dairy-
Ricardo Uribe-Alvarez, Emily Crofton, Kieran Kilcawley, Iwona Skibinska, Caroline Coleman-Vaughan, Craig P. Murphy, Norah O’Shea   +6 more
doaj   +1 more source

Disordered but rhythmic—the role of intrinsic protein disorder in eukaryotic circadian timing

FEBS Letters, EarlyView.
Unstructured domains known as intrinsically disordered regions (IDRs) are present in nearly every part of the eukaryotic core circadian oscillator. IDRs enable many diverse inter‐ and intramolecular interactions that support clock function. IDR conformations are highly tunable by post‐translational modifications and environmental conditions, which ...
Emery T. Usher, Jacqueline F. Pelham
wiley   +1 more source

Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets

Meat and Muscle Biology
The effects of finishing diet (pasture or grain) and meat preservation method on beef’s physicochemical, micro- biological, and sensory attributes were evaluated.
Carlos Alvarez, Daniela Correa, Guillermo de Souza, Gustavo Brito, Marcia del Campo, Maria Font i-Furnols, Santiago Luzardo   +6 more
doaj   +2 more sources

A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems

Foods, 2020
Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated.
Emer C. Garvey, Thorsten Sander, Tom F. O’Callaghan, MaryAnne Drake, Shelley Fox, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley   +7 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

The Use of Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) to Determine the Volatile Organic Compounds (VOCs) Produced by Different Lactic Acid Bacterial Strains Growing in Defined Media

Applied Microbiology
Lactic acid bacteria (LAB) fermentation has been claimed as an effective way of modifying the sensory properties of plant-based foods. However, not much has been published on the influence of different LAB strains on the flavour of the volatile organic ...
Sarathadevi Rajendran, Iuliia Khomenko, Patrick Silcock, Emanuela Betta, Franco Biasioli, Phil Bremer   +5 more
doaj   +1 more source

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Irish Journal of Agricultural and Food Research, 2017
Expansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls ...
Nian Y., Kerry J.P., Prendiville R., Allen P.   +3 more
doaj   +1 more source

Sensory meat quality and its assessment

Veterinary Quarterly, 1986
Several aspects of meat quality are briefly discussed, outlining the complex of parameters affecting meat quality as a whole. Particular attention is paid to the main sensory meat quality characteristics, which can be assessed analytically, and are known to be related to consumers' appreciation, when buying, preparing and consuming meat.
openaire   +2 more sources

Time after time – circadian clocks through the lens of oscillator theory

FEBS Letters, EarlyView.
Oscillator theory bridges physics and circadian biology. Damped oscillators require external drivers, while limit cycles emerge from delayed feedback and nonlinearities. Coupling enables tissue‐level coherence, and entrainment aligns internal clocks with environmental cues.
Marta del Olmo, Carolin Ector, Hanspeter Herzel   +2 more
wiley   +1 more source

Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS)

Molecules
Bacterial fermentation is considered to be a cost-effective means of generating desired flavour compounds from plant-based substrates. However, the wide range of substrates present in plants makes it challenging to understand how individual components ...
Sarathadevi Rajendran, Iuliia Khomenko, Patrick Silcock, Emanuela Betta, Franco Biasioli, Phil Bremer   +5 more
doaj   +1 more source