Zobrazeno 1 - 10
of 538
pro vyhledávání: '"Richard J Fitzgerald"'
Autor:
Pádraigín A Harnedy-Rothwell, Neda Khatib, Shaun Sharkey, Ryan A Lafferty, Snehal Gite, Jason Whooley, Finbarr PM O’Harte, Richard J FitzGerald
Publikováno v:
Marine Drugs, Vol 19, Iss 7, p 383 (2021)
Protein hydrolysates from low-value underutilised fish species are potential sources of high-quality dietary protein and health enhancing peptides. Six blue whiting soluble protein hydrolysates (BW-SPH-A_F), generated at industrial scale using differ
Externí odkaz:
https://doaj.org/article/deb7722995114125b8594eb6ded2020f
Autor:
Bijal Patel, Martina Pauk, Miryam Amigo-Benavent, Alice B Nongonierma, Richard J Fitzgerald, Philip M Jakeman, Brian P Carson
Publikováno v:
PLoS ONE, Vol 14, Iss 11, p e0220757 (2019)
PURPOSE:The purpose of this study was to compare the effect of treating skeletal muscle cells with media conditioned by postprandial ex vivo human serum fed with either isonitrogenous Non-Essential Amino Acid (NEAA) or a whey protein hydrolysate (WPH
Externí odkaz:
https://doaj.org/article/77683c3421fa41ed9306e115b424d81c
Publikováno v:
Clinical Nutrition Open Science, Vol 57, Iss , Pp 133-149 (2024)
Summary: Ageing affects food choices, food-related life and the nutritional status of older people. The latter may be addressed through the targeted development of specific food products. For example, the development of protein-fortified foods could
Externí odkaz:
https://doaj.org/article/bd7d17eaf0574592ab695dcd7d3ce1b7
Publikováno v:
PLoS ONE, Vol 7, Iss 8, p e44064 (2012)
Warfarin is a highly effective anticoagulant however its effectiveness relies on maintaining INR in therapeutic range. Finding the correct dose is difficult due to large inter-individual variability. Two genes, CYP2C9 and VKORC1, have been associated
Externí odkaz:
https://doaj.org/article/24afd66636a14bc0946816bb9e17cb1e
Autor:
Niloofar Shekoohi, Pádraigín Harnedy-Rothwell, Shaun Sharkey, Ryan Lafferty, Neda Khatib, Finbarr O' Harte, Richard J. FitzGerald
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106173- (2024)
Two blue whiting protein hydrolysates (BWPHs) with potent in situ and in vitro antidiabetic and antioxidant activities were fractionated. Potent fractions were analysed using LC-MS/MS. Peptides VPVE and IPQD exhibited potent in situ DPP-IV inhibitory
Externí odkaz:
https://doaj.org/article/0ca4bd41e704426aa12e0fec0499b0ab
Publikováno v:
Gels, Vol 10, Iss 9, p 575 (2024)
This review presents a comparative analysis of gelation properties in plant-based versus animal-based proteins, emphasizing key factors such as pH, ionic environment, temperature, and anti-nutritional factors. Gelation, a crucial process in food text
Externí odkaz:
https://doaj.org/article/6ebfe7ab4b3b4f22a958411e119ff81a
Autor:
Juan Castilla-Archilla, Maria Cermeño, Maria G. Tuohy, Richard J. FitzGerald, Piet N. L. Lens
Publikováno v:
Frontiers in Chemical Engineering, Vol 5 (2023)
A thermal diluted acid pretreatment using brewers spent grain (BSG) was optimised to improve enzymatic hydrolysis while minimising energy and chemical inputs. First, the use of hydrochloric or sulfuric acid for pretreatment was compared, using hydroc
Externí odkaz:
https://doaj.org/article/b3c91c5758244e8cbd29f0c444eeec6c
Autor:
Niloofar Shekoohi, Azza Silotry Naik, Miryam Amigo-Benavent, Pádraigín A. Harnedy-Rothwell, Brian P. Carson, Richard J. FitzGerald
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionSprat (Sprattus sprattus) is an underutilized fish species that may act as an economic and sustainable alternative source of protein due to its good amino acid (AA) profile along with its potential to act as a source of multiple bioactive
Externí odkaz:
https://doaj.org/article/8b9e8e0eae9244b8be2240142a9e1f29
Publikováno v:
Journal of Functional Foods, Vol 104, Iss , Pp 105543- (2023)
The impact of whey protein (WP) denaturation on the in vitro digestibility and biological activity of milk protein concentrate-85 (MPC85) was investigated. MPC85S1 and MPC85S2 having undenatured WP levels equal to 16.6 and 6.0 g/100 g overall protein
Externí odkaz:
https://doaj.org/article/d11d2b5945a548869cce3e1ffb5d8157
Autor:
Anthony Temitope Idowu, Miryam Amigo-Benavent, Susan Whelan, Maeve D. Edwards, Richard J. FitzGerald
Publikováno v:
Foods, Vol 12, Iss 21, p 3940 (2023)
The impact of different light conditions during culture on the nitrogen, protein, colour, total phenolic content (TPC) and amino acid profile of Palmaria palmata biomass was investigated. P. palmata was cultured using different light regimes, i.e., w
Externí odkaz:
https://doaj.org/article/96822227de474efd8ab46743f7cf593b