Results 71 to 80 of about 77,222 (252)
JSFA reports, EarlyView.Abstract Background Improving feed quality, availability, and cost‐effectiveness is a big challenge for livestock to ensure animal‐derived food for nutritional security. The aim of the study was to find out how some natural ensiling additives affect physicochemical properties, proximate composition, microbial population, in vitro fermentation ...
A. B. M. Rubayet Bostami +4 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto +6 more
wiley +1 more source
Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review
Applied SciencesWhey is mostly generated during the production of cheese or curds. Nevertheless, the quantity of whey generated is substantial, with just fifty percent of the total utilised.
Anita Rejdlová +3 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz +2 more
wiley +1 more source
Health issues of whey proteins: 3. Gut health promotion [PDF]
, 2007 This paper reviews the potential of whey protein to promote gut health. The high digestibility and specific amino acid composition of whey protei, as present in whey powder, whey protein concentrate and whey protein isolate, explain why ingestion of whey
Schaafsma, Gertjan, Schaafsma, G.
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Maintaining the internal quality and functional properties of shell eggs during storage remains a critical challenge for the egg industry. Non‐thermal technologies such as ultrasound (US) and electrolyzed water (EW) have attracted attention due to their potential to enhance microbial safety and quality preservation.
Orhan Atakan +2 more
wiley +1 more source
Nutrition and rehabilitation after anterior cruciate ligament reconstruction: A systematic review
Knee Surgery, Sports Traumatology, Arthroscopy, EarlyView.Abstract Purpose As the impact of nutrition on rehabilitation and return to sport (RTS) after ACL reconstruction (ACLR) remains largely unexplored, this review aimed to review the current evidence on the role of nutrition in rehabilitation outcomes for ACLR patients, with as ultimate goal a safer and more successful RTS.
Shaniya Raghoebar +7 more
wiley +1 more source
Optimized utilization of quarg production residuals [PDF]
, 2011 Acid whey is a by-product of the quarg production and arises in large volumes in dairies. A considerable disposal problem arises due to the lack of obtainable proceeds from acid whey utilisation.
Mohr, Jan-Christian
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Crustins: enigmatic WAP domain-containing antibacterial proteins from crustaceans [PDF]
, 2008 Crustins are antibacterial proteins of ca. 7–14 kDa with a characteristic four-disulphide core-containing whey acidic protein (WAP) domain, expressed by the circulating haemocytes of crustaceans.
Smith, Valerie J. +4 more
core +1 more source
Land Degradation &Development, EarlyView.ABSTRACT Heavy metal (HM) contamination of soil–plant systems poses persistent ecological and health risks, driving interest in nanoparticle‐based remediation. Although conventional chemically synthesized nanoparticles (CSNPs) are effective, their energy‐intensive production and residual toxicity limit sustainable deployment.
Babar Hussain +6 more
wiley +1 more source