Results 101 to 110 of about 38,600 (277)

Effect of Sugar Substitution with Date Extract and Honey on the Characteristics of Ginger Hard Candy

Jurnal Pangan dan Agroindustri
Ginger hard candy is a functional food combining the health benefits of ginger with sweetness. This study examined the substitution of granulated sugar and glucose with date extract (Phoenix dactylifera L.) and honey (Apis mellifera) on the physical ...
Anis Fatus Sakdiyah, Cahyaning Rini Utami   +1 more
doaj   +1 more source

Analysing the significance of small conformational changes and low occupancy states in serial crystallographic data

FEBS Open Bio, EarlyView.
This protocol paper outlines methods to establish the success of a time‐resolved serial crystallographic experiment, by means of statistical analysis of timepoint data in reciprocal space and models in real space. We show how to amplify the signal from excited states to visualise structural changes in successful experiments.
Jake Hill, Yelyzaveta Pulnova, Elke De Zitter, Helen M. Ginn, Briony A. Yorke   +4 more
wiley   +1 more source

A direct comparison of sound and vibration as sources of stimulation for a sensory substitution glove. [PDF]

Cogn Res Princ Implic, 2023
de Paz C, Travieso D.
europepmc   +1 more source

Iron homeostasis disruption and lipid peroxidation in skeletal muscle during short‐term immobilization

FEBS Open Bio, EarlyView.
14‐day casting‐induced immobilization reduced gastrocnemius muscle mass and increased non‐heme iron and ferritin heavy chain levels. Despite iron accumulation, transferrin receptor 1 and iron regulatory protein 2 were paradoxically upregulated. Lipid peroxidation was elevated without compensatory antioxidant responses.
Haruka Yokogawa, Kazuhiko Higashida, Naoya Nakai   +2 more
wiley   +1 more source

The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product

Czech Journal of Food Sciences
The investigation was aimed to evaluate the physical (total solids, melting rate, viscosity, and overrun) and sensory properties of vanilla gelato (VG) made by substituting soya curd (SC) for milk. Samples were VG without SC (F0) and with SC, i.e.
Hega Bintang Pratama Putra, Anang Muhammad Legowo, Ahmad Ni'matullah Al-Baarri, Siti Susanti   +3 more
doaj   +1 more source

Decreased cold‐sensing function of the transient receptor potential channel TRPM8 from tailed amphibians

FEBS Open Bio, EarlyView.
Despite frogs avoiding low temperatures, examination of four salamander species revealed that none avoided cold and all possessed cold tolerance. Functional analysis of TRPM8, a cold sensor, showed that all salamander TRPM8s had lost their cold sensitivity.
Tadahiro Sawao, Daiki Kobayashi, Shogo Hori, Osamu Saitoh   +3 more
wiley   +1 more source

Perception With Compensatory Devices: From Sensory Substitution to Sensorimotor Extension

, 2020
Sensory substitution devices provide through an unusual sensory modality (the substituting modality, e.g., audition) access to features of the world that are normally accessed through another sensory modality (the substituted modality, e.g., vision).

core   +1 more source

The future of sensory substitution, addition, and expansion via haptic devices. [PDF]

Front Hum Neurosci, 2022
Eagleman DM, Perrotta MV.
europepmc   +1 more source

Evolutionarily divergent DUF4465 domains have a common vitamin B12‐binding function

FEBS Open Bio, EarlyView.
We show that DUF4465 family proteins, widespread across bacteria from gut microbiomes, hydrothermal vents, and soil, share a common vitamin B12‐binding function. These augmented β‐jellyroll proteins bind vitamin B12 via extended loops. Our findings establish sequence‐diverse DUF4465 proteins as a widespread class of B12‐binding proteins, highlighting ...
Charlea Clarke, Michal Banasik, Rokas Juodeikis, Martin J. Warren, Richard W. Pickersgill   +4 more
wiley   +1 more source

Effect of shea butter as a shortening substitute in three cakemaking techniques (creaming, rubbing-in and melting-fat): physical and sensory analyses

Frontiers in Food Science and Technology
IntroductionShea (Vitellaria paradoxa) butter is a traditional West African fat with growing interest as a functional ingredient in baked products. This study evaluated the physical (dimensional) and sensory properties of cakes produced with varying ...
Prince Musah Saeed, Linda Cobbah, Esther Kumea Ashun, Rita Judith Sackey, Afishetu Amadu   +4 more
doaj   +1 more source