Results 81 to 90 of about 5,719,521 (397)

Amino Acid Availability of a Dairy and Vegetable Protein Blend Compared to Single Casein, Whey, Soy, and Pea Proteins: A Double-Blind, Cross-Over Trial

Nutrients, 2019
Protein quality is important for patients needing medical nutrition, especially those dependent on tube feeding. A blend of dairy and vegetable proteins (35% whey, 25% casein, 20% soy, 20% pea; P4) developed to obtain a more balanced amino acid profile ...
Jue Liu, M. Klebach, M. Visser, Z. Hofman   +3 more
semanticscholar   +1 more source

Catalytic Amyloids: Turning Fibrils Into Biocatalysts

Chemistry – A European Journal, EarlyView.
Amyloids, traditionally associated with diseases, have emerged as versatile catalytic scaffolds. From natural amyloid sequences to bioinspired and de novo designs, we highlight strategies to construct catalytic active sites and anchor enzymes onto fibrils, creating versatile nanomaterials with tunable activities. ABSTRACT Amyloids have been regarded as
Alessandra Esposito, Linda Leone, Flavia Nastri, Angela Lombardi   +3 more
wiley   +1 more source

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

Fermentation
This research unveiled new insights on the impact of incorporating whey proteins into kefir produced using three different methods. This aims to improve its quality and health benefits, primarily as a result of optimal proliferation of probiotic bacteria.
Aslı Yiğit Ziolkowski, Paulina Bielska, Dorota Cais-Sokolińska, Gülhan Samur   +3 more
doaj   +1 more source

Effect of The Use of Different Whey Proteins on Some Properties of Sahlep Beverage Prepared from Functional Sahlep Powder

Turkish Journal of Agriculture: Food Science and Technology, 2018
Sahlep powder is obtained by drying and grinding after the plant tubers of the Orchidaceae family removed from the soil. Sahlep powder, which is unique to Turkey, is used in Maras ice cream, sahlep beverage and medicine production.
Kurban Yaşar, Adnan Bozdogan
doaj   +1 more source

The effect of enzymatic hydrolysis of a dietary protein on the excretion of urinary nitrogen metabolites : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand [PDF]

, 2000
Floppy disc in back pocket - not copied/unreadableHydrolysed milk proteins are used for many purposes in human nutrition. Although it is assumed that the nutritive value of a protein hydrolysate is the same, or even superior to the corresponding intact ...
Quintino Cintora, Maria Eugenia.
core  

Improving the Technique of Scrambled Desserts Using the Food Supplement “Magnetofood” [PDF]

, 2019
For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition.
Alexandrov, A. (Alexandr), Khamitova, B. (Barna), Nechuiviter, O. (Olesia), Svidlo, K. (Karyna), Tsykhanovska, I. (Iryna), Yevlash, V. (Victoria)   +5 more
core   +3 more sources

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]

, 2018
The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho, de Barros, Wander Miguel, Navalta, James Wilfred, Pereira, Jeann Marcos Nascimento, Silva, Wanessa Costa, Veggi, Natalie, Voltarelli, Fabrício Azevedo   +6 more
core   +5 more sources

Dual‐Functional Food‐Derived Bioactive Peptides: Expanding Beyond Biological Activity

Food Chemistry International, EarlyView.
This review examines recent advances in dual‐ and multifunctional food‐derived bioactive peptides, highlights emerging research integrating biological and techno‐functional properties, and offers perspectives to inform future studies in this field. ABSTRACT Food‐derived bioactive peptides (FBPs) are a diverse group of peptides with proven physiological
Cullen MacDonald, Xiaohong Sun
wiley   +1 more source

Co-fermentation of onion and whey: a promising synbiotic combination [PDF]

, 2017
Juice from three different onion varieties was mixed with sweet whey and used as growth 18 substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to 19 evaluate the possibility to exploit such substrates, known to be reach ...
Corich, Viviana, Giacomini, Alessio, Lante, Anna, Tinello, Federica, Treu, Laura, Vendramin, Veronica, Vit\uf3ria Barros, Divino   +6 more
core   +1 more source