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Abstract

The aim of this study was to investigate effects of dietary grape seed proanthocyanidin extract (GSPE) supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs. The data showed GSPE increased pH24 h, redness, crude protein content and decreased shear...

Author(s)
Xu Meng; Chen XiaoLing; Huang ZhiQing; Chen DaiWen; Li MingZhou; He, J.; Chen Hong; Zheng Ping; Yu Jie; Luo YuHeng; Yu Bing
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 367,
Abstract

The development of food proteins as effective delivery systems is of great significance for the encapsulation of active compounds. Foxtail millet prolamin (FP) has a high level of hydrophobic amino acids and proline, meets the basic characteristics of delivery system, and was described here for the ...

Author(s)
Chen Xiao; Zhang TongYu; Wu YanChao; Gong PiXian; Li HuiJing
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 367,
Abstract

Carotenoids are colored compounds with important physiological functions. The Haida golden scallop, which has an orange adductor muscle, is a carotenoid-enriched variety of scallop Mizuhopecten yessoensis, an important aquaculture shellfish. In this study, we investigated the tissue distribution of ...

Author(s)
Li Xue; Li Ning; Zhao Liang; Shi JiaoXia; Wang ShuYue; Ning XianHui; Li YueRu; Hu XiaoLi
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 367,
Abstract

We used computational molecular dynamics (MD) to assess molecular conformations of apo- and holo-forms (respectively without and with Ca2+) of bovine α-lactalbumin (α-La) at different temperatures, and to correlate them with the protein's foaming properties. At 4°C and 25°C no major protein...

Author(s)
Oliveira, T. V. de; Polêto, M. D.; Barbosa, S. V.; Coimbra, J. S. dos R.; Oliveira, E. B. de
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 367,
Abstract

Interactions between the dimeric form of β-lactoglobulin and vanillic acid were investigated at pH 7.2, using a variety of spectroscopic techniques and molecular dynamics (MD) simulations. FTIR and CD studies showed alterations in the secondary structure of the protein upon its interaction with the ...

Author(s)
Abdollahi, K.; Condict, L.; Hung, A.; Kasapis, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 367,
Abstract

Standard fermentation (SF) mainly affected the metabolism of glycerophospholipid and sphingolipid, and increased the total lipid content of goat milk. Content of total lipid was decreased by magnetic fermentation compared with SF, mainly due to triacylglycerol and diacylglycerol. Comprehensive...

Author(s)
Zhang Rong; Zhu ZhenBao; Jia Wei
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 366,
Abstract

Food protein and peptides are generally considered a source of dietary antioxidants. The antioxidant activity and peptide profiles of four extensive hydrolysates of milk protein concentrate (MPC) were examined using the two-step enzymatic method. The hydrolysis combinations were...

Author(s)
Cui Qiang; Sun YuXue; Cheng JianJun; Guo MingRuo
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 366,
Abstract

Tea cream, produced by interactions among tea ingredients, is undesirable in tea beverage industry. The interaction between bovine serum albumin (BSA) and theaflavin-3,3'-digallate (TFDG, an important component in tea cream and functional substance of black tea) was investigated by fluorescence...

Author(s)
Yu Xia; Cai XingHong; Li Shuang; Luo LiYong; Wang Jie; Wang Min; Zeng Liang
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 366,
Abstract

A natamycin-based non-migratory antimicrobial packaging for extending shelf-life of yogurt drink (Doogh) was developed. Firstly, the surface of low-density polyethylene film (LDPE) was modified with acrylic acid at different times of UV exposure (0-10 min) to produce carboxylic functional groups....

Author(s)
Anari, H. N. B.; Majdinasab, M.; Shaghaghian, S.; Khalesi, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 366,
Abstract

The effect of cinnamaldehyde (CA) on the structure and properties of whey protein isolate (WPI) was investigated. The resultant WPI/CA complex was used as stabilizer to form emulsions and emulsion gels, which were used for the delivery and protection of β-carotene. The particle size and...

Author(s)
Zhao RunAn; Fu WeiTing; Chen YiJie; Li Bin; Liu ShiLin; Li Yan
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 366,

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