Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Alan Connolly"'
Autor:
Maria Cermeño, Alan Connolly, Martina B. O'Keeffe, Cal Flynn, Adeola M. Alashi, Rotimi E. Aluko, Richard J. FitzGerald
Publikováno v:
Journal of Functional Foods, Vol 60, Iss , Pp - (2019)
Brewer's spent grain (BSG) is a co-product of the brewing industry and is a potentially rich source of bioactive peptides. A BSG protein hydrolysate, manufactured at a semi-pilot scale, mediated significant hypotensive effects 6 h after ingestion in
Externí odkaz:
https://doaj.org/article/71838990c9e643e28c652311fda61fe0
Publikováno v:
High‐Performance Materials from Bio‐based Feedstocks. :315-336
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0fe1ea1974c71cc2c1c6c63b5c22de2
https://doi.org/10.1002/9781119655749.ch14
https://doi.org/10.1002/9781119655749.ch14
Autor:
Yvonne C. O'Callaghan, Damian Crowley, Maria Cermeño, Nora M. O'Brien, Richard J. FitzGerald, Alan Connolly
Publikováno v:
Food Research International. 121:524-532
Brewer's spent grain (BSG) is a co-product of the brewing industry that has been shown to contain a range of bioactive peptides encrypted within its protein sequences. Two methods were evaluated herein to generate bioactive peptides; (i) an alkaline
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::559ccfb38bbda12b963cf0dfd783e605
https://doi.org/10.1016/j.foodres.2018.12.008
https://doi.org/10.1016/j.foodres.2018.12.008
Autor:
Alan Connolly, Aoife Daly
Publikováno v:
Poverty and Human Rights ISBN: 9781839102110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9345f43c3775167a4b7ab484bfcac10
https://doi.org/10.4337/9781839102110.00016
https://doi.org/10.4337/9781839102110.00016
Autor:
Cal Flynn, Rotimi E. Aluko, Adeola M. Alashi, Martina B. O'Keeffe, Maria Cermeño, Richard J. FitzGerald, Alan Connolly
Publikováno v:
Journal of Functional Foods, Vol 60, Iss, Pp-(2019)
Brewer's spent grain (BSG) is a co-product of the brewing industry and is a potentially rich source of bioactive peptides. A BSG protein hydrolysate, manufactured at a semi-pilot scale, mediated significant hypotensive effects 6 h after ingestion in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3256e2a56b169fe5669856133d47c5a
http://www.sciencedirect.com/science/article/pii/S1756464619303792
http://www.sciencedirect.com/science/article/pii/S1756464619303792
Autor:
Manuel Felix, Elaine Brennan, Edel Ryan, Bernadette Coffey, Richard J. FitzGerald, Alan Connolly, Maria Cermeño
Publikováno v:
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
instname
peer-reviewed The full text of this article will not be available in ULIR until the embargo expires on the 29/09/2019 The conjugation of proteins with carbohydrates generates covalent bonds which may improve their techno- and biofunctional properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebbc9d5a54e6ca1285c94cec0a6e6975
Publikováno v:
Innovative Food Science & Emerging Technologies. 68:102617
Brewers' spent grain (BSG) is a co-product of the brewing industry, which is rich in phenolic acids. This study compared the in vitro bioactive properties of aqueous, aqueous pH-shift and enzyme-aided phenolic extracts from pale (unroasted) wet BSG.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e4472b6f06b2fb36ce83c5fed57c55a
https://doi.org/10.1016/j.ifset.2021.102617
https://doi.org/10.1016/j.ifset.2021.102617
Autor:
Alice B. Nongonierma, Charles O. Piggott, Martina B. O'Keeffe, Richard J. FitzGerald, Alan Connolly
Publikováno v:
International Journal of Food Science & Technology. 52:146-153
Summary The in vitro dipeptidyl peptidase-IV (DPP-IV) inhibitory activity of a Brewers’ spent grain protein-enriched isolate (BSG-PI) Alcalase™ hydrolysate (AlcH), which had previously been identified as a relatively potent angiotensin-converting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db01cfdcd5f8f37da931ee46fd712770
https://doi.org/10.1111/ijfs.13260
https://doi.org/10.1111/ijfs.13260
Autor:
Charles O. Piggott, Richard J. FitzGerald, Martina B. O'Keeffe, Alan Connolly, Alice B. Nongonierma
Publikováno v:
Food Chemistry. 176:64-71
An alkaline extracted brewers' spent grain protein-enriched isolate (BSG-PI) was hydrolysed using Alcalase, Corolase PP, Flavourzyme and Promod 144MG, yielding Alc hydrolysate (H), CorH, FlavH and ProH, respectively. The degree of hydrolysis (DH) of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4cf867eef373903ea8482da8aa41cf4
https://doi.org/10.1016/j.foodchem.2014.12.027
https://doi.org/10.1016/j.foodchem.2014.12.027
Publikováno v:
LWT - Food Science and Technology. 59:1061-1067
The Nitrogen solubility, turbidity, emulsion and foaming properties, and the heat stability of a brewers' spent grain protein-enriched isolate (BSG-PI) was studied between pH 2.0–12.0. The effect of enzymatic hydrolysis using Alcalase, Corolase PP,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4b02471fecf58518f0b7b377d3c5037
https://doi.org/10.1016/j.lwt.2014.06.054
https://doi.org/10.1016/j.lwt.2014.06.054