Results 221 to 230 of about 197,256 (299)

Irreversible thermal denaturation ofTorpedo californicaacetylcholinesterase

, 1995
David I. Kreimer, Valery L. Shnyrov, Enrique Villar, Israel Silman, Lev Weiner   +4 more
openalex   +2 more sources

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, EarlyView.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Studies on Thermal Denaturation of Hides and Leathers

, 1966
Tomoyoshi Kubo, Daiki HOZAN
openalex   +2 more sources

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

Whey protein mouth drying influenced by thermal denaturation.

Food Qual Prefer, 2017
Bull SP, Hong Y, Khutoryanskiy VV, Parker JK, Faka M, Methven L.   +5 more
europepmc   +1 more source

Improving the reversibility of thermal denaturation and catalytic efficiency of Bacillus licheniformis α-amylase through stabilizing a long loop in domain B. [PDF]

PLoS One, 2017
Li Z, Duan X, Chen S, Wu J.
europepmc   +1 more source

Alteration in nucleosome structure induced by thermal denaturation

, 1978
V.L. Seligy, N. H. Poon
openalex   +2 more sources

Optimizing the encapsulation of Lactiplantibacillus plantarum and Lactobacillus acidophilus for enhanced storage stability and gut viability using spray drying

Food Biomacromolecules, EarlyView.
Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
wiley   +1 more source

Bio‐Nanocomposite Film Based on Pectin From Citrus sinensis Peel Reinforced With Montmorillonite With Improved Mechanical and Barrier Properties

Future Postharvest and Food, EarlyView.
(1) Pectin from Malta (Citrus sinensis) peel. (2) Montmorillonite with various levels. (3) Bio‐nanocomposite film with pectin and montmorillonite. (i) Mechanical. (ii) Structural Characterization (iii) Thermal. (iv) Morphological. (v) Barrier. ABSTRACT The casting method was used to develop bio‐nanocomposite film by combining pectin extracted from ...
Divya Arora, Charanjiv Singh Saini
wiley   +1 more source