Results 91 to 100 of about 98,447 (285)

Behaviour of milk protein ingredients and emulsions stabilised by milk protein ingredients in the simulated gastrointestinal tract : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Manawatu, New Zealand [PDF]

, 2017
Milk clotting behaviours in the stomach impact the digestion rates of protein and fat. A variety of milk protein products are applied as functional ingredients in many foods.
Wang, Xin
core  

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

Almond (Amygdalus communis L.) Peptides Improve Scopolamine‐Induced Learning and Memory Impairment in Mice

Food Safety and Health, EarlyView.
Figure Schematic showing the improvement of almond peptides on learning and memory impairment induced by scopolamine in mice. Almond peptides (APs) could improve the learning and memory in scopolamine‐induced mice by maintaining cholinergic system homeostasis and regulating Nrf2/Keap1 signaling pathway, via activating the Nrf2 transcription factor and ...
Xin Shang, Wenjing Gao, Caiyun Zhao, Bin Li, Jintian Guo, Jingteng Wang, Minwei Zhang, Yinghua Fu   +7 more
wiley   +1 more source

Impact of whey protein isolate and eccentric training on quadriceps mass and strength in patients with anterior cruciate ligament rupture: A randomized controlled trial

Journal of Rehabilitation Medicine
Objective: To examine the effects of combining whey protein isolate supplement with preoperative isokinetic eccentric training on quadriceps mass and strength following anterior cruciate ligament rupture. Design: Randomized controlled trial.
Xiaoyuan Zhang, Hongshi Huang, Yuanyuan Yu, Jie Yang, Zixuan Liang, Cuiqing Chang   +5 more
doaj   +1 more source

The whey proteins [PDF]

, 2003
U ukupnim azotnim materijama mleka, serum proteini učestvuju sa 18–20%. Najvažnije proteine mlečnog seruma čine β-laktoglobulin (β-lg) α-laktalbumin (α-la), goveđi serum albumin (BSA) i imunoglobulini (Ig). Pored ovih proteina, u mlečnom serumu prisutne su u malim količinama i druge azotne materije, kao što su laktoferin, laktolin, glikoprotein, krvni ...
Jovanović, Snežana, Barać, Miroljub, Maćej, Ognjen   +2 more
openaire  

MUC1 as a Survival Effector of Radiotherapy‐Induced Epithelial Hybrid States in Basal‐Like Breast Cancer

International Journal of Cancer, EarlyView.
Basal‐like breast cancer (BLBC) is aggressive and often exhibits inherent or acquired resistance to radiotherapy (RT), a primary treatment option. RT resistance is underpinned by molecular alterations, many of which are poorly understood. Here, RT‐induced transcriptomic changes were analyzed using bulk and spatial sequencing in a BLBC mouse model and ...
Garyfallia Pantelaiou‐Prokaki, Husam Bamahmoud, Nadine S. Georges, Shaishavi Jansari, Annika Jung, Daniela Grimm, Evangelos Prokakis, Fabian Alexander Gayer, Maryam Deldar, Christian Dullin, Julia Gallwas, Florian Wegwitz, Frauke Alves   +12 more
wiley   +1 more source

The electrophoretic membrane contactor: A mass-transfer-based methodology applied to the separation of whey proteins [PDF]

, 2011
In the electrophoretic membrane contactor (EMC), a porous membrane is used to establish a contact across two flowing liquids between which an electrically driven mass transfer takes places.
Galier, Sylvain, Roux-de Balmann, Hélène   +1 more
core   +2 more sources

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

EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB)

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019
There is a great interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of incorporating whey proteins in sports beverages is hot-fill treatment (88 °C, 2 min).
ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ, ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ   +1 more
doaj  

Native whey protein with high levels of leucine results in similar post-exercise muscular anabolic responses as regular whey protein: a randomized controlled trial

Journal of the International Society of Sports Nutrition, 2017
Background Protein intake is essential to maximally stimulate muscle protein synthesis, and the amino acid leucine seems to possess a superior effect on muscle protein synthesis compared to other amino acids.
Håvard Hamarsland, Anne Lene Nordengen, Sigve Nyvik Aas, Kristin Holte, Ina Garthe, Gøran Paulsen, Matthew Cotter, Elisabet Børsheim, Haakon B. Benestad, Truls Raastad   +9 more
doaj   +1 more source