Zobrazeno 1 - 10
of 858
pro vyhledávání: '"Li Day"'
Autor:
Fei Teng, Linda M. Samuelsson, Amber Marie Milan, Arvind Subbaraj, Michael Agnew, Aahana Shrestha, David Cameron-Smith, Li Day
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
BackgroundSheep milk (SM) is an alternate dairy source, which despite many similarities, has both compositional and structural differences in lipids compared to cow milk (CM). Studies are yet to examine the apparent digestibility of SM lipids, relati
Externí odkaz:
https://doaj.org/article/86bd068f195b46838c73cfbcf2a0fbe4
Autor:
SHAABAN ABD-RABOU
Publikováno v:
Egyptian Journal of Agricultural Research. 81:1577-1579
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfc13a65595138146bf315f3bfb5828a
https://doi.org/10.21608/ejar.2003.287670
https://doi.org/10.21608/ejar.2003.287670
Autor:
Hanh T. H. Nguyen, Mariza Gomes Reis, Yunchao Wa, Renna Alfante, Ryan M. Chanyi, Eric Altermann, Li Day
Publikováno v:
Foods, Vol 12, Iss 9, p 1875 (2023)
Texture and flavour are the key attributes determining sensory quality and are highly affected by starter cultures. A selection of phenotypic strains is needed to create diverse texture and flavour to meet consumers’ preferences. In this study, the
Externí odkaz:
https://doaj.org/article/5e1ea24eb0d64996881e4ac46286d144
Autor:
Dong, Hui, Ren, Xianpu, Song, Yaxin, Zhang, Jingwen, Zhuang, Haonan, Peng, Chuantao, Zhao, Jinshan, Shen, Jinling, Yang, Jielin, Zang, Jinhong, Li, Day, Gupta, Tanushree B., Guo, Dehua, Li, Zhaojie
Publikováno v:
Foods; Aug2024, Vol. 13 Issue 15, p2326, 16p
Autor:
Caroline Thum, Clare Wall, Li Day, Ignatius M. Y. Szeto, Fang Li, Yalu Yan, Matthew P. G. Barnett
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
There has been a growing interest in understanding how the relative levels of human milk fat globule (MFG) components change over the course of lactation, how they differ between populations, and implications of these changes for the health of the in
Externí odkaz:
https://doaj.org/article/4fdba6d422994a729d5bc4450d82f645
Publikováno v:
Microbiology Spectrum, Vol 10, Iss 2 (2022)
ABSTRACT Lactic acid bacteria such as Streptococcus thermophilus are known to produce extracellular polysaccharide (EPS) in fermented foods that enhance the creaminess and mouthfeel of the product, such as yogurt. Strains producing larger amounts of
Externí odkaz:
https://doaj.org/article/24caebe52eb8447d84e4327e136b8ddc
Autor:
Daragh Hill, Paula M. O’Connor, Eric Altermann, Li Day, Colin Hill, Catherine Stanton, R. Paul Ross
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-11 (2020)
Abstract Streptococcus gallolyticus LL009 produces gallocin D, a narrow spectrum two component bacteriocin with potent activity against vancomycin-resistant enterococci. Gallocin D is distinct from gallocin A, a separate two component bacteriocin pro
Externí odkaz:
https://doaj.org/article/5a7ab2021620431b8b09b3f9a2ed97e4
Autor:
Ivan Sugrue, Daragh Hill, Paula M. O’Connor, Li Day, Catherine Stanton, Colin Hill, R. Paul Ross
Publikováno v:
Microorganisms, Vol 11, Iss 2, p 427 (2023)
Nisin A, the prototypical lantibiotic, is an antimicrobial peptide currently utilised as a food preservative, with potential for therapeutic applications. Here, we describe nisin E, a novel nisin variant produced by two Streptococcus equinus strains,
Externí odkaz:
https://doaj.org/article/13ccd1bca2cd473485b2c27d5de70000
Autor:
Xin Li, Renyu Zhang, Mohammad Mahbubul Hassan, Zhe Cheng, John Mills, Chengli Hou, Carolina E. Realini, Li Chen, Li Day, Xiaochun Zheng, Dequan Zhang, Talia M. Hicks
Publikováno v:
Foods, Vol 11, Iss 18, p 2903 (2022)
Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zea
Externí odkaz:
https://doaj.org/article/7da0aaa483d54528b306e4cf499cd304
Autor:
Aahana Shrestha, Linda M. Samuelsson, Pankaja Sharma, Li Day, David Cameron-Smith, Amber M. Milan
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Background: Sheep milk (SM) is a possible alternate dairy source for those who experience digestive symptoms with cow milk (CM). While both the milks contain lactose, one of the causes for self-reported intolerance to CM, the composition of SM and CM
Externí odkaz:
https://doaj.org/article/17283d2c516c49769be4734cc57f1f5b