Results 151 to 160 of about 29,209 (293)

Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI‐TOF‐MS and 16S rDNA Sequencing

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Our results indicate that streptococci were predominant, particularly in the crust, and that Lacticaseibacillus paracasei/casei and Limosilactobacillus fermentum were the most common lactobacilli, with notable differences between SMC and LSMC samples. Furthermore, the presence of Streptococcus gallolyticus ssp. macedonicus and Str.
Ergün Ayanoğlu, Hakan Tavşanlı, Recep Cibik   +2 more
wiley   +1 more source

[Antioxidant activity of cationic whey protein isolate].

Voprosy pitaniia, 2013
The process of lipid peroxidation (LPO) in biological membranes of cells is carried out by free radical mechanism, a feature of which is the interaction of radicals with other molecules. In this work we investigated the antioxidant activity of cationic whey protein isolate, obtained by the cation-exchange chromatography on KM-cellulose from raw cow's ...
M E, titova, S A, Komolov, N A, Tikhomirova   +2 more
openaire   +1 more source

Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance [PDF]

, 2019
Yaowei Liu, Wenjin Zhang, Keyu Wang, Yulong Bao, Joe M. Regenstein, Peng Zhou   +5 more
openalex   +1 more source

Labeling Compliance of Dietary Supplements: An Observational Study in the Beni Mellal Khenifra Region

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
An evaluation of 403 dietary supplements marketed in the Beni Mellal–Khénifra region revealed widespread labeling non‐compliance (81.39%), with the highest rates observed in creatine‐ and amino acid–based products. Imported supplements were significantly less compliant than locally produced ones, emphasizing the need for stronger regulatory enforcement
Aziz Galman, Mourad Chikhaoui, Fahd A. Nasr, Mohamed Bouhrim, Mohammed Al‐zharani, Ashraf Ahmed Qurtam, Hassan A. Rudayni, Hassan Alahyane, Rachid Lotfi, Hind Belamgharia, Morad Kaddouri, Charaf Dlimi, Naoual Moulahid, Mohamed Reda Kachmar, Khalid Boutoial   +14 more
wiley   +1 more source

Fibre Type–Specific Proteomics Reveals Shared and Distinct Skeletal Muscle Adaptations to Resistance Training and Beta2‐Adrenergic Agonist

Journal of Cachexia, Sarcopenia and Muscle, Volume 17, Issue 1, February 2026.
ABSTRACT Background Skeletal muscle is essential for metabolic health and physical function. While resistance training promotes muscle hypertrophy, alternative therapeutic strategies are needed for individuals unable to engage in physical activity. Because beta2‐adrenergic stimulation induces muscle growth without mechanical load, we assessed muscle ...
Søren Jessen, Andrea Di Credico, Roger Moreno‐Justicia, Lukas Moesgaard, Anders Lemminger, Ben Stocks, Angela Di Baldassarre, Jens Bangsbo, Atul S. Deshmukh, Morten Hostrup   +9 more
wiley   +1 more source

Yogurt Fortification With Lyophilized Liposomes Coencapsulating Vitamins D3 and B12: Physicochemical Characterization, Sensory Evaluation and Static In Vitro Digestion

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT Liposomes are lipid‐based delivery systems of interest in pharmaceutical, food, and nutraceutical industries due to their ability to encapsulate bioactive compounds, such as vitamins, improving stability, solubility, and bioavailability. This study aimed to develop functional yogurt enriched with vitamins D3 and B12 by encapsulating these ...
Letícia S. Ferreira, Eduarda H. Luvizzotti, Marluci Ghiraldi, Matheus A. Chaves, Samantha C. Pinho   +4 more
wiley   +1 more source

Shrinkage and Storage Stability of High‐Protein, High‐Overrun Frozen Desserts

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT Shrinkage is a significant quality issue that affects many frozen desserts and is especially prevalent in frozen desserts with increased protein and/or air content. While the mechanism of shrinkage is not well understood, this experiment sought to understand the structural and interfacial role of dairy proteins and other surface‐active ...
Samantha R. VanWees, Scott A. Rankin, Richard W. Hartel   +2 more
wiley   +1 more source

Nanoencapsulation of Anthocyanins from Red Cabbage (<em>Brassica oleracea</em> L. var. <em>Capitata f. rubra</em>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin

, 2023
Ilaria Fierri, Laura Marchi, Roberto Chignola, Giacomo Rossin, Maria Bellumori, Anna Perbellini, Ines Mancini, Alessandro Romeo, Asia Saorin, Federica Mainente, Gianni Zoccatelli   +10 more
openalex   +2 more sources

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin [PDF]

, 2016
De Meulenaer, Bruno, Diah Setiowati, Arima, Martins, José, Van der Meeren, Paul, Vermeir, Lien   +4 more
core   +1 more source

Effect of various whey protein supplements on recovery from prolonged endurance exercise in trained cyclists : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand [PDF]

, 2005
Background: Protein-containing recovery beverages are proposed to support an athlete's recovery from exercise through stimulation of insulin release, promoting the restoration of muscle glycogen stores, and stimulation of protein synthesis and muscle ...
Rankin, Dean Mathew
core