Zobrazeno 1 - 10
of 152
pro vyhledávání: '"James D. Morton"'
Publikováno v:
Food Science and Human Wellness, Vol 7, Iss 3, Pp 196-204 (2018)
Aging is a popular method used by meat industry for improving the sensory attributes of meat. Despite the advent of many novel technologies, aging has not lost its charm and is still widely used commercially as a post-mortem intervention for tenderiz
Externí odkaz:
https://doaj.org/article/a9fae11c7fd1450eb2c6c7fce9013f45
Publikováno v:
Foods, Vol 10, Iss 6, p 1305 (2021)
Although the bioactivities of bovine lactoferrin have been extensively investigated, little is known about deer milk lactoferrin bioactivity and its amino acid sequence. This research investigated the amino acid sequence of deer lactoferrin and the a
Externí odkaz:
https://doaj.org/article/194567f47bc642d4a525433e64580d18
Publikováno v:
Foods, Vol 9, Iss 11, p 1711 (2020)
Lactoferrin (Lf) and other whey proteins have been isolated from red deer milk for the first time using a three-step anion and cation exchange chromatography protocol. The separated deer Lf was subject to in vitro gastric and duodenal digestions to g
Externí odkaz:
https://doaj.org/article/37afa25e4e16422787cd47835ae4b7a2
Autor:
Vanita C. Malekar, James D. Morton, Richard N. Hider, Robert H. Cruickshank, Simon Hodge, Victoria J. Metcalf
Publikováno v:
PeerJ, Vol 6, p e4765 (2018)
Homeoviscous adaptation (HVA) is a key cellular response by which fish protect their membranes against thermal stress. We investigated evolutionary HVA (long time scale) in Antarctic and non-Antarctic fish. Membrane lipid composition was determined f
Externí odkaz:
https://doaj.org/article/386364ef3e114bbf8af77aeada68a931
Publikováno v:
Data in Brief, Vol 3, Iss C, Pp 143-148 (2015)
This Data article provides Supplementary data related to the research article titled “In-depth characterisation of the lamb meat proteome from longissimus lumborum” by Yu et al. [1]. This research article reports the proteome catalogue of the 48
Externí odkaz:
https://doaj.org/article/1c226dcb769b49398c60dd51a50ad8ed
Publikováno v:
EuPA Open Proteomics, Vol 6, Iss C, Pp 28-41 (2015)
Lamb is one of the major red meats consumed globally, both as a key component in the diet of some countries, and as a niche meat product in others. Despite this relatively wide consumption, an in-depth description of the global protein composition of
Externí odkaz:
https://doaj.org/article/03405416b6bb405cbdc3178230a45c22
Autor:
Zuhaib F. Bhat, James D. Morton, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Alaa El-Din A. Bekhit
Publikováno v:
Processing Technologies and Food Protein Digestion ISBN: 9780323950527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df43d5772b3c6e47f42b27322e7cd5db
https://doi.org/10.1016/b978-0-323-95052-7.00013-3
https://doi.org/10.1016/b978-0-323-95052-7.00013-3
Publikováno v:
Processing Technologies and Food Protein Digestion ISBN: 9780323950527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65e29100723b97b0e348e64ae324487e
https://doi.org/10.1016/b978-0-323-95052-7.00015-7
https://doi.org/10.1016/b978-0-323-95052-7.00015-7
Autor:
Rana Muhammad Aadil, Afeera Abida, Dominic Agyei, Waqar Ahmed, Zeynep Altintas, B.K. Amrit, Alaa El-Din A. Bekhit, Hina F. Bhat, Zuhaib F. Bhat, Bedika Bora, Charles Stephen Brennan, Margaret Anne Brennan, Alan Carne, Ping Cheng, Xin Dong, Xinyu Duan, Sally El Kantar, Mariero H Gawat, Seyed Mohammad Taghi Gharibzahedi, Lovedeep Kaur, Ruchita Rao Kavle, Mohamed Koubaa, Rajiv Ranjan Kumar, Sunil Kumar, Valérie Lechevalier, Jiaxun Li, Minhao Li, Siqi Li, Zhi Wei Liu, Amira E. Mahmoud, Boning Mao, James D. Morton, Kinza Mukhtar, Brera Ghulam Nabi, Patrick Nolan, Nasim Pasdar, Vijaya Raghavan, Faslu Rahman, Debashree Roy, Mohammed Shameeh, Jaspreet Singh, Raheel Suleman, Hafiz A.R. Suleria, Juncai Tu, Aiqian Ye, Jiajing Zhou
Publikováno v:
Processing Technologies and Food Protein Digestion ISBN: 9780323950527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15c5d5314ed5fda7faadaa9d29dcc9f0
https://doi.org/10.1016/b978-0-323-95052-7.00019-4
https://doi.org/10.1016/b978-0-323-95052-7.00019-4
Publikováno v:
Processing Technologies and Food Protein Digestion ISBN: 9780323950527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77abca3e98ab263fe16bf67774264d75
https://doi.org/10.1016/b978-0-323-95052-7.00008-x
https://doi.org/10.1016/b978-0-323-95052-7.00008-x