Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Ifeanyi D Nwachukwu"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-14 (2023)
Highlights • Various novel food products have been developed from plants • Animal-derived foods have a higher risk of diet-related metabolic disorders • Improving PBF characteristics and nutrient composition will increase patronage • PBFs pro
Externí odkaz:
https://doaj.org/article/7c4101b157d74b5cba4b16c4d90627ae
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-16 (2021)
Abstract This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), salt-so
Externí odkaz:
https://doaj.org/article/b1d69380b75e4e7fa716aec9ca6c8fe8
Autor:
Sunday A. Malomo, Ifeanyi D. Nwachukwu, Abraham T. Girgih, Atinuke O. Idowu, Rotimi E. Aluko, Tayo N. Fagbemi
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 3, Pp 275-289 (2020)
Antioxidant and renin-angiotensin system (RAS)-inhibitory protein hydrolysates derived from the enzymatic hydrolysis of cashew nut (CNP) and fluted pumpkin (FPP) proteins were investigated. The CNP and FPP hydrolysates (CNPH and FPPH) from pepsin or
Externí odkaz:
https://doaj.org/article/153c8d5e232c44dcacc82fd093c13e9b
Autor:
Ikenna C. Ohanenye, Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe
Publikováno v:
Foods, Vol 11, Iss 15, p 2299 (2022)
The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in the
Externí odkaz:
https://doaj.org/article/7f97ec8ecc404e0896845d0cf3ad8ab5
Publikováno v:
Molecules, Vol 26, Iss 16, p 4865 (2021)
Antioxidants remain interesting molecules of choice for suppression of the toxic effects of free radicals in foods and human systems. The current practice involves the use of mainly synthetic molecules as potent antioxidant agents. However, due to th
Externí odkaz:
https://doaj.org/article/ab56250aa1a3459fadb6f98c7618bb28
Autor:
Abraham T. Girgih, Ifeanyi D. Nwachukwu, Fida M. Hasan, Tayo N. Fagbemi, Sunday A. Malomo, Tom A. Gill, Rotimi E. Aluko
Publikováno v:
Journal of Functional Foods, Vol 20, Iss , Pp 43-53 (2016)
A salmon protein hydrolysate (SPH) was produced from consecutive enzymatic hydrolysis of salmon muscle proteins with pepsin followed by trypsin + chymotrypsin. The SPH was separated into four (SF1-SF4) reverse-phase HPLC peptide fractions. The SF3 pe
Externí odkaz:
https://doaj.org/article/477d03bb118d49ab9f5f7042ed2e24c3
Autor:
Abraham T. Girgih, Ifeanyi D. Nwachukwu, Fida Hasan, Tayo N. Fagbemi, Tom Gill, Rotimi E. Aluko
Publikováno v:
Food & Nutrition Research, Vol 59, Iss 0, Pp 1-9 (2015)
Background: Cod muscle has a balanced protein profile that contains potentially bioactive amino acid sequences. However, there is limited information on release of these peptides from the parent proteins and their ability to modulate mammalian blood
Externí odkaz:
https://doaj.org/article/bd5990fd04e5469297a8ae0506f98631
Publikováno v:
International Journal of Molecular Sciences, Vol 15, Iss 10, Pp 18131-18147 (2014)
Thermoase-digested flaxseed protein hydrolysate (FPH) samples and ultrafiltration membrane-separated peptide fractions were initially evaluated for in vitro inhibition of angiotensin I-converting enzyme (ACE) and renin activities. The two most active
Externí odkaz:
https://doaj.org/article/ea708496e7e34425bb792de124050282
Autor:
Jan Borlinghaus, Frank Albrecht, Martin C. H. Gruhlke, Ifeanyi D. Nwachukwu, Alan J. Slusarenko
Publikováno v:
Molecules, Vol 19, Iss 8, Pp 12591-12618 (2014)
Allicin (diallylthiosulfinate) is a defence molecule from garlic (Allium sativum L.) with a broad range of biological activities. Allicin is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in a rea
Externí odkaz:
https://doaj.org/article/75e55e171f4f4e2bb94000bd713a3eb2
Autor:
Ifeanyi D. Nwachukwu, Atinuke O. Idowu, Sunday A. Malomo, Abraham T. Girgih, Tayo N. Fagbemi, Rotimi E. Aluko
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 3, Pp 275-289 (2020)
Antioxidant and renin-angiotensin system (RAS)-inhibitory protein hydrolysates derived from the enzymatic hydrolysis of cashew nut (CNP) and fluted pumpkin (FPP) proteins were investigated. The CNP and FPP hydrolysates (CNPH and FPPH) from pepsin or