Results 51 to 60 of about 1,098,058 (309)

Effects of Carnosine Combined with Ultra High Pressure on the Lipid Oxidation and Myofibrillary Protein of Snakehead Fish

open access: yesShipin gongye ke-ji, 2022
The study aimed to investigate the effect of carnosine combined with ultra-high pressure (CUH) on the lipid oxidation and myofibrillar protein (MP) of snakehead fish meat during refrigerated storage.
Liangge SUN   +6 more
doaj   +1 more source

Dietary Protein Intake and Peritoneal Protein Losses in Peritoneal Dialysis Patients

open access: yesTherapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Introduction Peritoneal dialysis (PD) patients lose protein in their waste dialysate, potentially increasing their risk for malnutrition. We wished to determine whether there was any association between losses and dietary protein intake (DPI). Methods DPI was assessed from 24‐h dietary recall using Nutrics software.
Haalah Shaaker, Andrew Davenport
wiley   +1 more source

Comparison of Quality Changes in Eurasian Perch (Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

open access: yesFoods, 2021
The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (−20 °C) and 12 days refrigerated (+4 °C) storage conditions—in ...
Nima Hematyar   +10 more
doaj   +1 more source

Actinidin : the predominant protease in kiwifruit : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food technology at Massey University, Manawatū, New Zealand [PDF]

open access: yes, 2016
Kiwifruit protein (actinidin) has been widely known as a protease. Kiwifruit protein has the potential of utilization in food industry as an enzyme that aids food digestion.
Chao, Dongfang
core  

Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate [PDF]

open access: yes, 2016
In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions.
Assadpour, E.   +3 more
core   +1 more source

Effects of the Fluid Replacement Method During Online Hemodiafiltration on the Solute Removal Performance and Biocompatibility Using the Asymmetric Cellulose Triacetate Membrane

open access: yesTherapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Introduction Pre‐dilution online hemodiafiltration (Pre‐HDF) is predominantly used in Japan, whereas post‐dilution online HDF (Post‐HDF) is more common in Europe. An asymmetric cellulose triacetate (ATA) membrane may improve biocompatibility.
Kenji Sakurai   +4 more
wiley   +1 more source

The effect of feed composition on the sensory quality of organic rainbow trout during ice storage [PDF]

open access: yes, 2010
The aim of this work was to study whether the type of protein and lipid source in feed for organic Rainbow trout (Onchorhynchus mykiss) influenced the sensory quality.
Baron, Caroline   +4 more
core  

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type [PDF]

open access: yes, 2008
In this paper, we studied the effect of saliva on the rheological properties of ß-lactoglobulin- and lysozyme-stabilized emulsions, prepared at pH¿=¿6.7 in relation to variation of emulsions- and saliva-related parameters.
Aken, G.A., van   +3 more
core   +2 more sources

An upstream open reading frame regulates expression of the mitochondrial protein Slm35 and mitophagy flux

open access: yesFEBS Letters, EarlyView.
This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva   +5 more
wiley   +1 more source

Entropy of water and the temperature-induced stiffening of amyloid networks [PDF]

open access: yes, 2017
In water, networks of semi-flexible fibrils of the protein $\alpha$-synuclein stiffen significantly with increasing temperature. We make plausible that this reversible stiffening is a result of hydrophobic contacts between the fibrils that become more ...
Claessens, Mireille M. A. E.   +5 more
core   +5 more sources

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