Results 171 to 180 of about 22,560 (297)

Ohio Poultry Rations [PDF]

, 1953
Exact date of bulletin unknown.PDF pages ...
Naber, Edward C., Touchburn, Sherman P.
core  

Application of the Combination of Soybean Lecithin and Whey Protein Concentrate 80 to Improve the Bile Salt and Acid Tolerance of Probiotics. [PDF]

J Microbiol Biotechnol, 2021
Gou X, Zhang L, Zhao S, Ma W, Yang Z.
europepmc   +1 more source

Creating Cell‐Based Hybrid Noodles for Sustainable and Nutrient‐Balanced Diets via a Serum‐Free and Animal‐Free 3D Co‐Differentiation System

Advanced Science, Volume 13, Issue 16, 18 March 2026.
This study develops a 3D co‐culture and co‐differentiation system for porcine muscle stem cells (pMuSCs) and mesenchymal stem cells (pMSCs) on edible starch‐based scaffolds. The system simultaneously generates myotubes and adipocytes without using serum or chemical inducers.
Xin Guan, Luyi Wang, Wanqiang Sun, Yiwei Feng, Dandan Wang, Haohao Tang, Zhenwu Ma, Guocheng Du, Jian Chen, Jingwen Zhou   +9 more
wiley   +1 more source

Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation. [PDF]

Molecules, 2021
Zhang S, Wang C, Zhong W, Kemp AH, Guo M, Killpartrick A.   +5 more
europepmc   +1 more source

From Earth to orbit: How to preserve muscle health in space and bed rest

Experimental Physiology, EarlyView.
Antonios Matsakas, Colleen Deane
wiley   +1 more source

Tocotrienols: A Review From Source to Therapeutic Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Tocotrienols demonstrate superior antioxidant, neuroprotective, and anti‐inflammatory properties compared to conventional vitamin E forms, with promising therapeutic applications across multiple disorders when delivered through optimized systems that enhance their inherently limited bioavailability.
Natalia‐Carolina Londoño, Nidia Casas‐Forero, Andres‐Felipe Garzón‐Méndez, Dalí‐Aleixandra Rojas‐Díaz, Mary‐Luz Olivares‐Tenorio, Hernan‐Mauricio Romero, Jesús‐Alberto García‐Núñez   +6 more
wiley   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Milk Extracellular Vesicles and Their Functional Potential in Osteoblast Activity: A Cross‐Species Comparison for Nutraceutical Development

Food Frontiers, Volume 7, Issue 2, March 2026.
Label: mEVs and osteogenesis Description: This study reports a comparative analysis of mEVs isolated from raw milk EVs. Functional relevance of each type of mEVs is evaluated on cell proliferation and osteogenic differentiation of murine fibroblasts model.
Anna Maria Grimaldi, Jessie Santoro, Monica Barone, Patrizia Brigidi, Katia Pane, Monica Franzese, Marco Salvatore   +6 more
wiley   +1 more source

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, Volume 7, Issue 2, March 2026.
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