Zobrazeno 1 - 10
of 2 833
pro vyhledávání: '"protein composition"'
Publikováno v:
Current Issues in Molecular Biology, Vol 46, Iss 9, Pp 9844-9855 (2024)
The processing body (P-Body) is a membrane-less organelle with stress-resistant functions. Under stress conditions, cells preferentially translate mRNA that favors the stress response, resulting in a large number of transcripts unfavorable to the str
Externí odkaz:
https://doaj.org/article/498fc37855c1450b9ccbfcd23a457674
Autor:
Md Abu Sayim Shakil, Jinnath Rehana Ritu, Amina Akter, Naushin Fatima, Md Mahfuzul Haque, Saleha Khan
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e35880- (2024)
A study was carried out to evaluate the growth performance of Chlorella vulgaris, a green microalga, in three different concentrations of digested rotten potato supernatant (DRPS) for 16 days. C. vulgaris was grown in 20 % (T1), 40 % (T2), and 60 % (
Externí odkaz:
https://doaj.org/article/08e57dc6db414df2b478f7fd5dd16d31
Autor:
Marit van der Zeijden, Ashling Ellis, Nicolas Lopez-Villalobos, Siqi Li, Nicole C. Roy, Warren McNabb
Publikováno v:
Dairy, Vol 4, Iss 4, Pp 689-703 (2023)
An increasing number of dairy farmers in New Zealand (NZ) have adopted a once-a-day (OAD) milking production system, and little is known about the impact of this production system on milk protein composition. The objective of this study was to evalua
Externí odkaz:
https://doaj.org/article/b49a67bf675c4e089d7e33fffee29997
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8331-8340 (2023)
ABSTRACT: Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage protein content, as well as the compo
Externí odkaz:
https://doaj.org/article/1827738de32a48f3bce0d3047dc040cc
Publikováno v:
Applied Sciences, Vol 14, Iss 21, p 9757 (2024)
Protein intake inadequacy has been considered to be one of the major nutritional problems worldwide for many years and it appears that this issue will continue to increase sharply in the coming decades. This deficiency can be partly overcome by the e
Externí odkaz:
https://doaj.org/article/2ee66347690d497094fab8ec84d98c7a
Publikováno v:
Molecules, Vol 29, Iss 21, p 5142 (2024)
Cow milk is rich in proteins, fats, carbohydrates, and minerals; however, its precise nutrient content varies based on various factors. In the current study, we evaluated the differences in the fatty acid and protein contents of milk and the factors
Externí odkaz:
https://doaj.org/article/274939a07501475999cec430c63f9f4a
Autor:
Álvaro Javier Pastrana-Pastrana, Raúl Rodríguez-Herrera, José Fernando Solanilla-Duque, Adriana Carolina Flores-Gallegos
Publikováno v:
Journal of Future Foods, Vol 5, Iss 3, Pp 248-256 (2025)
The world population is projected to be over 9 billion by the year 2050, which poses a major challenge in terms of food security. It is essential to develop and produce protein foods that are more efficient and sustainable than animal protein to ensu
Externí odkaz:
https://doaj.org/article/36e0e51a0e00460688396954be273259
Publikováno v:
Shipin yu jixie, Vol 40, Iss 1, Pp 204-211,240 (2024)
Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran pro
Externí odkaz:
https://doaj.org/article/9be1c4bbd6ff4be6956b5dab79f84bf6
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 3, Pp 1626-1637 (2023)
ABSTRACT: Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of shee
Externí odkaz:
https://doaj.org/article/4990f92acd0b4a17baef70b366f706f2
Publikováno v:
Shipin yu jixie, Vol 38, Iss 6, Pp 40-44 (2022)
Objective: The objective of this study isto investigatethe protein and frying characteristics of grass carp, silver carp and pangasius fish surimi. Methods: The frying characteristics of surimi were characterized by measuring porosity, hardness, and
Externí odkaz:
https://doaj.org/article/0c5e904183dc487b946ece614bf415de