Results 101 to 110 of about 98,447 (285)

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

The Effects of Fermentation Time and the Addition of Blueberry on the Texture Properties and In Vitro Digestion of Whey Protein Gel

Fermentation
The interaction of blueberry and whey protein has strong antioxidant properties and potential antibacterial and anti-aging functions during the fermentation process.
Xian Liu, Yuxian Wang, Yufeng Shao, Qian Yu, Congcong Tang, Wenqiong Wang, Zhangwei He   +6 more
doaj   +1 more source

Daily L-leucine supplementation in novice trainees during a 12-week weight training program. [PDF]

, 2011
PURPOSE: To investigate the effects of daily oral L-leucine ingestion on strength, bone mineral-free lean tissue mass (LTM) and fat mass (FM) of free living humans during a 12-wk resistance-training program. METHODS: Twenty-six initially untrained men (n
Ispoglou, T, King, RF, Polman, RC, Zanker, C   +3 more
core   +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

Protein characterization of pasteurized milk, cheese whey and their mixtures by using the CEM SprintTM analyzer

Revista do Instituto de Latícinios Cândido Tostes, 2016
In this work, the protein analyzer SprintTM was assessed regarding its capacity of predicting addition of whey in milk. This type of practice is relatively common in dairy plants, since whey, as it is a protein component, may be added with little loss of
Igor Moura Paiva, Virgílio de Carvalho dos Anjos, Maria José Valenzuela Bell, Marco Antônio Moreira Furtado   +3 more
doaj   +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

Milk whey protein concentration and mRNA associated with β-lactoglobulin phenotype [PDF]

, 2000
Two common genetic variants of β-lactoglobulin (β-lg), A and B, exist as co- dominant alleles in dairy cattle (Aschaffenburg, 1968). Numerous studies have shown that cows homozygous for β-lg A have more β-lg and less α-lactalbumin (α-la) and casein in ...
Auldist, Martin J., L'Huillier, Phil J., Langley, Brett, McLaren, Robert D., Molan, Peter C., Prosser, Colin G., Turner, Sally-Anne   +6 more
core   +2 more sources

Functionality of whey protein isolates and hydrolyzed whey proteins

Mljekarstvo, 2005
The aim of this study was to determine functional properties: solubility, dispersibility, viscosity, emulsifiying, foaming and rheological properties of hydrolyzed whey protein (HWP) and whey protein isolate (WPI). Particle size analysis and specific area of HWP and WPI were performed by «Mie – theory» of «light scatering» using «Malvern Mastersizer X».
Zoran Herceg, Vesna Lelas, Greta Krešić, Anet Režek   +3 more
openaire   +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

Studying Lactoferrin N-Glycosylation. [PDF]

, 2017
Lactoferrin is a multifunctional glycoprotein found in the milk of most mammals. In addition to its well-known role of binding iron, lactoferrin carries many important biological functions, including the promotion of cell proliferation and ...
Barile, Daniela, German, J Bruce, Karav, Sercan, Le Parc, Annabelle, Rouquié, Camille   +4 more
core   +3 more sources