Zobrazeno 1 - 10
of 642
pro vyhledávání: '"protein-rich"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101242- (2024)
In recent years, natural preservatives have attracted more and more attention in food processing since they can enhance food shelf-life and safety. In this study, the polyphenol extract was obtained from mangosteen peels using enzyme-microwave assist
Externí odkaz:
https://doaj.org/article/027001f37bba4ea28c63df8b75d51a48
Autor:
Agustín Mangiarotti, Mina Aleksanyan, Macarena Siri, Tsu‐Wang Sun, Reinhard Lipowsky, Rumiana Dimova
Publikováno v:
Advanced Science, Vol 11, Iss 23, Pp n/a-n/a (2024)
Abstract Interactions between membranes and biomolecular condensates can give rise to complex phenomena such as wetting transitions, mutual remodeling, and endocytosis. In this study, light‐triggered manipulation of condensate engulfment is demonst
Externí odkaz:
https://doaj.org/article/f3bbce41e4f4435db82c8d3a7d08b40d
Autor:
Ulanbek Auyeskhan, Arman Azhbagambetov, Temirlan Sadykov, Damira Dairabayeva, Didier Talamona, Mei-Yen Chan
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
3D food printing (3DFP) is emerging as a vital innovation in the food industry’s pursuit of sustainability. 3DFP has evolved to significantly impact food production, offering the capability to create customized, nutritionally balanced foods. Centra
Externí odkaz:
https://doaj.org/article/2274330548d4418e918ddee042e3c544
Autor:
Yousouf, Monisa, Hussain, Syed Zameer, Kanojia, Varsha, Qadri, Tahiya, Naseer, Bazila, Shafi, Fouzia, Jabeen, Abida
Publikováno v:
Nutrition & Food Science, 2022, Vol. 53, Issue 2, pp. 285-300.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-01-2022-0021
Autor:
Fábio Medeiros, Ricardo S. Aleman, Lucia Gabríny, Seung Woon You, Roberta Targino Hoskin, Marvin Moncada
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3733 (2024)
The rising demand for novel and alternative protein (AP) sources has transformed both the marketplace and the food industry. This solid trend is driven by social awareness about environmental sustainability, fair food production practices, affordabil
Externí odkaz:
https://doaj.org/article/1035e1dfff684fa6a8bd15b7befeefc2
Publikováno v:
CHIMIA, Vol 77, Iss 12 (2023)
Mycotoxins are dangerous fungal food contaminants. Customized sample preparation techniques are essential for LC-MS/MS analysis of mycotoxins in unique protein-rich food matrices to enhance recovery and reduce matrix effects.
Externí odkaz:
https://doaj.org/article/8af62287fe2849b88263b42b77141a03
Autor:
Haijie Wang, Xiaoran Chu, Pengfei Du, Hongjun He, Feng He, Yaobo Liu, Weiting Wang, Yanli Ma, Lei Wen, Yuanshang Wang, Fatih Oz, A.M. Abd El-Aty
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100833- (2023)
This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain H
Externí odkaz:
https://doaj.org/article/68dac9ef7e604bec90fff7284a7f491b
Autor:
Fa Qiao, Guangyi Zhang, Jie Fan, Hang Zhang, Bowen Shi, Jiancheng Yang, Jianling Zhang, Zhennan Han
Publikováno v:
Carbon Resources Conversion, Vol 6, Iss 1, Pp 1-10 (2023)
Wasted tofu rich in protein was subject to hydrothermal pretreatment (HTPT) under different conditions (at 120, 140, 160 and 180 ℃; for 0, 30, 60 and 90 min) followed by biochemical methane potential (BMP) tests, and 140 ℃ and 0 min were found to
Externí odkaz:
https://doaj.org/article/b1ad16dad9574ff79462b7b4e6ccf08f
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Akademický článek
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