Results 181 to 190 of about 206,957 (338)

Optimization of AOT reversed micelle forward extraction of 7S globulin subunits from soybean proteins. [PDF]

J Food Sci Technol, 2018
Zhao X, Zhang X, Liu H, Sun H.
europepmc   +1 more source

Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate [pdf]

, 2019
Hoda H. M. Fadel, Khaled F. Mahmoud, Rasha Saad, Shereen N. Lotfy, Fatma Shafik Abd El-Aleem, Mohamad Yehia Sayed Ahmed   +5 more
openalex   +1 more source

Mechanism of Alfalfa in Enhancing Goose Egg Yolk Flavor: An Analysis Based on Metabolomics and Quantitative Lipidomics

Food Frontiers, EarlyView.
ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying geese with alfalfa (Medicago sativa L.) on the sensory ...
Baochao Bai, Rui Qiu, Gentu Ge, Mingjian Liu, Yichao Liu, Muqier Zhao, Weiqin Ma, Panjie Sheng, Yushan Jia, Zhijun Wang   +9 more
wiley   +1 more source

Genotypic Contrasting of Protein and Flavonoid Contributes to Differential Responses of Targeted Metabolites in Soybean Seeds [PDF]

Dinh Ha Tran, Trong D. Tran, Tiến Dũng Nguyễn, Xuan Vu Nguyen, Xuan Binh Ngo, Duong Van Doan, Anh Tuấn Trần, Thi Phuong Anh Dang, Thi Thao La, Van Tinh Nguyen, Minh Van Nguyen, Van Hung Hoang, Van Hien La   +12 more
openalex   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Studies on soybean protein fibers (VIII)

, 1942
S. Miyosi, Minazo Yosida
openalex   +2 more sources

Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073

Food Biomacromolecules, EarlyView.
Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah, Swati Tiwari, Palanisamy Bruntha Devi, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure, Digambar Kavitake, Prathapkumar Halady Shetty   +6 more
wiley   +1 more source

THE ECONOMICS OF NON-GMO SEGREGATION AND IDENTITY PRESERVATION [PDF]

We survey grain and soybean handlers and producers in the U.S. and EU to estimate costs of preserving the identities of GMO and non-GMO crops in marketing channels.
Bullock, David S., Desquilbet, Marion, Nitsi, Elisavet I.   +2 more
core   +1 more source

Studies on the Disposal of Industrial Wastes I. Purification of Soybean Waste by Activated Sludge P rocess II. Factors Essential to the Treatment of Soybean Prote in Waste by Activated Sludge Process III. Experiment on the Anaerobic Digestion of Activated Sludge Derived from Soybean Protein Waste and on the Distillation of Digested Sludge Thereby Obtained

, 1941
Shohei Shibata
openalex   +2 more sources

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source