Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Clara Shui Fern Bah"'
Publikováno v:
Frontiers in Psychology, Vol 14 (2023)
In this paper, we explore the current technical possibilities of eating in virtual reality (VR) and show how this could be used to influence eating behaviors. Cue-based exposure therapy is a well-known method used to treat eating disorders. There are
Externí odkaz:
https://doaj.org/article/33e36f825afa48acbf810eba2472ef4f
Autor:
Clara Shui Fern Bah, Fahad Al-Juhaimi, Isam A. Mohamed Ahmed, Ashley Duncan, Hesham F. Amin, Alaa El-Din A. Bekhit
Publikováno v:
Food Chemistry. 264:73-80
Hoki (Macruronus novaezelandiae) roes were used to produce a salted fermented (jeotgal-like) roe product at 4 °C and 25 °C. The impact of the fermentation temperature on the microbiological status, proximate analysis, acidity, colour, fatty acid pr
Publikováno v:
Food Chemistry. 202:458-466
Protease preparations from plant (papain and bromelain) and fungal (FP400 and FPII) sources were used to hydrolyze the red blood cell fractions (RBCFs) separated from deer, sheep, pig, and cattle abattoir-sourced blood. After 1, 2, 4 and 24 h of hydr
Autor:
Evandro Fei Fang, Adnan A. Bekhit, Clara Shui Fern Bah, Tzi Bun Ng, Alaa El-Din A. Bekhit, James D. Morton, Michelle McConnell
Publikováno v:
Journal of Aquatic Food Product Technology. 25:1234-1248
Various physicochemical properties of New Zealand hoki and southern blue whiting (SBW) roes and the biological activities of their extracts were investigated. Protein, moisture, and ash contents in both roes were similar; however, the lipid content o
Publikováno v:
Food Chemistry. 176:54-63
Plasma separated from deer, sheep and pig blood, obtained from abattoirs, was hydrolysed using protease preparations from plant (papain and bromelain) and fungal (FP400 and FPII) sources. Antioxidant and antimicrobial activities of the peptide hydrol
Publikováno v:
Journal of the Science of Food and Agriculture. 96:79-89
BACKGROUND Animal blood is a large-volume by-product of the meat industry. Besides blood meal fertiliser, blood is marketed for human consumption as a supplement. Minimal comparative work on slaughterhouse animal blood fractions has been carried out.
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 12:314-331
Slaughterhouse blood is an inevitable part of the meat production food chain and represents a rich source of protein. The physicochemical characteristics and utilization of animal blood in various food and industrial applications has been well explor
Publikováno v:
Food chemistry. 213
Four protease preparations from plant and fungal sources (papain, bromelain, FP400 and FPII) were used to hydrolyse plasma which was separated from slaughterhouse cattle blood. The o-phthaldialdehyde assay was used to follow the release of TCA-solubl
Autor:
Clara Shui Fern Bah, Evandro Fei Fang, Tzi Bun Ng, Sonya Mros, Michelle McConnell, Alaa El-Din A. Bekhit
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:5720-5728
In this study, a rhamnose-binding lectin from the roe of chinook salmon (Oncorhynchus tshawytscha) was purified and characterized, and its biological activities were examined in several model systems. Chinook salmon roe lectin had a molecular mass of
Publikováno v:
Antitumor Potential and other Emerging Medicinal Properties of Natural Compounds ISBN: 9789400762138
Plant lectins are a unique group of proteins and glycoproteins with potent biological activity and have received widespread attention for many years. They can be found in wheat, corn, tomatoes, peanuts, kidney beans, bananas, peas, lentils, soybeans,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdb8b206b38203a287751eae2cade81c
https://doi.org/10.1007/978-94-007-6214-5_5
https://doi.org/10.1007/978-94-007-6214-5_5