Results 121 to 130 of about 137,613 (289)

Bovine serum albumin as the dominant form of dietary protein reduces subcutaneous fat mass, plasma leptin and plasma corticosterone in high fat-fed C57/BL6J mice [PDF]

, 2015
Acknowledgements The authors thank Harriett Schellekens from the University College Cork and Paula O’Connor from Teagasc Moorepark Food Research Centre for their assistance in procuring laboratory space and equipment.
Cotter, Paul D., Cryan, John F., Korpela, Riitta, McManus, Bettina L., Nilaweera, Kanishka N., Speakman, John R.   +5 more
core   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Comparative analysis of microRNAs in bovine colostrum and neonatal calf blood

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND MicroRNAs (miRNAs) are short non‐coding RNAs that participate in a wide range of biological processes. MiRNAs are present in high concentrations in colostrum, and these may be potentially transferred to newborn calves being fed colostrum.
Do T Hue, Kiro Petrovski, Yan Ren, John L Williams, Tong Chen, Wai Y Low, Thien D Van, Cynthia D K Bottema   +7 more
wiley   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

Water thermodynamics and lipid oxidation in stored whey butter

Journal of Dairy Science
: Whey butter is the result of the rational use of the whey component, which is cream whey. It is an alternative to milk cream butter. The aim of the presented study was to analyze the effect of storage conditions on water thermodynamics and cholesterol ...
D. Cais-Sokolińska, P. Bielska, M. Rudzińska, A. Grygier   +3 more
doaj   +1 more source

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, EarlyView.
ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley   +1 more source

Nestrukturirani modeli mliječno-kiselog vrenja [PDF]

, 2011
To describe a microbial process, two kinds of models can be developed, structured and unstructured models. Contrary to structured models, which take into account some basic aspects of cell structure, their function and composition, no physiological ...
Abdallah Bouguettoucha, Abdeltif Amrane, Béatrice Balannec   +2 more
core   +2 more sources

Recent Advances (2023–2025) of Capillary Electrophoresis‐Mass Spectrometry (CE‐MS) for Top‐Down Proteomics

Mass Spectrometry Reviews, EarlyView.
ABSTRACT Top‐down proteomics (TDP) characterizes proteoforms in cells, tissues, and biofluids, in discovery mode and on a global scale, requiring analytical tools with high peak capacity for proteoform separation and high sensitivity for proteoform detection, given the extremely high proteoform complexity and wide proteoform concentration dynamic range.
Guijie Zhu, David A. Alvarez Rodriguez, Noah Gould, Alexander R. Ivanov, Kevin Jooß, Liangliang Sun   +5 more
wiley   +1 more source

Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species [PDF]

, 2010
Nowadays, it is well recognized that polyunsaturated fatty acids (PUFAs) can provide extensive nutritional and health benefits. Thus, ω-3 PUFAs have been considered to contribute to the prevention of several diseases.
Cucu, Tatiana, De Meulenaer, Bruno, Devreese, Bart, Kerkaert, Barbara, Mestdagh, Frédéric   +4 more
core   +1 more source