Cookies on Nutrition and Food Sciences

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

>>> Sign up  to receive our Human Sciences e-newsletter, book alerts, and offers <<<

Results per page:

Search results

News Article

Recyclable antioxidant dip extends storage life of fish byproducts.

Date
16 June 2021
Abstract

In this study, we identified a novel angiotensin-I converting enzyme (ACE) inhibitory peptide, His-Pro-Val-Thr-Gly-Leu (HPVTGL), derived from rape bee pollen (RBP) protein hydrolysate. HPVTGL was separated by ultrafiltration and purified using preparative high-performance liquid chromatography. The ...

Author(s)
Zhu Song; Wang Shan; Wang LingBo; Huang DeJian; Chen ShangWei
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2021, 147,
Abstract

Pulsed electric field (PEF) was efficient in inactivating lipase in wheat grains. To understand the modification in wheat components, the functional, rheological, and structural properties of vital wheat gluten (VWG) were evaluated after PEF treatment. The results showed that the PEF parameters,...

Author(s)
Zhang Chen; Yang YaHui; Zhao XuDong; Zhang Liang; Li Qian; Wu ChunSen; Ding XiangLi; Qian JianYa
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2021, 147,
Abstract

Ferritin, a protein with an 8-nm cage structure, can encapsulate and deliver bioactive molecules. In this study, succinylation was adopted to modify plant ferritin to fabricate succinylated red been ferritin (SRBF) at pH 8.0. The SRBF was retained as a cage-like shape (12 nm diameter), while its...

Author(s)
Meng DeMei; Zhu Lei; Zhang LiQun; Ma TianHua; Zhang YuYu; Chen LingYun; Shan YiMeng; Wang YiWen; Wang ZhiWei; Zhou ZhongKai; Yang Rui
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 361,
Abstract

In this study, conjugates of whey protein isolate (WPI) and four polyphenols (epigallocatechin gallate [EGCG], quercetin [QC], apigenin [AG], and naringenin [NG]) were prepared through free-radical grafting. The results for polyphenol binding equivalents and content of free amino and sulfhydryl...

Author(s)
Liu XiangJu; Song QiBin; Li Xin; Chen Yunxi; Liu Chang; Zhu Xiao; Liu Jun; Granato, D.; Wang YiJun; Huang JinBao
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 361,
Abstract

Effects of energy-divergent ultrasound (EDU), energy-gathered ultrasound (EGU), and energy-gathered ultrasound-microwave (EGUM) on structure, antioxidant activities, aroma, and sensory attributes of Maillard reaction products (MRPs) from sweet potato protein hydrolysates (SPPH) were investigated....

Author(s)
Habinshuti, I.; Mu TaiHua; Zhang Miao
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 361,
Abstract

Bovine casein is considered as an important source of many bioactive peptides (BAPs), which can also be produced via in vitro simulated gastrointestinal hydrolysis. To perform their physiological functions, some active peptides need to pass through the intestinal epithelial barrier and keep their...

Author(s)
Xue HaiYan; Han JingJing; He BaoYuan; Yi MeiXia; Liu XiaoFeng; Song HongXin; Li JingYing
Publisher
Royal Society of Chemistry, Cambridge, UK
Citation
Food and Function, 2021, 12, 11, pp 5157-5170
Abstract

Correlations between gut microbiota activities and inflammatory bowel disease (IBD) treatment are gaining research interest. In our previous study, Lactobacillus acidophilus KLDS 1.0901, Lactobacillus helveticus KLDS 1.8701, and Lactobacillus plantarum KLDS 1.0318 showed antibacterial, antioxidant, ...

Author(s)
Shi JiaLu; Xie QingGang; Yue YingXue; Chen QingXue; Zhao LiNa; Evivie, S. E.; Li BaiLiang; Huo GuiCheng
Publisher
Royal Society of Chemistry, Cambridge, UK
Citation
Food and Function, 2021, 12, 11, pp 5130-5143
Abstract

This study was conducted to investigate the effect of whey protein hydrolysate (WPH) on osteogenic cell differentiation and its growth-promoting effects in rats. Alkaline phosphatase (ALP) activity and calcium deposition were measured by treating MC3T3-E1 cells with WPH, and mRNA and protein levels ...

Author(s)
Jang JooHyun; Kim Singeun; Lee HyunJung; Suh HyungJoo; Jo Kyungae
Publisher
Royal Society of Chemistry, Cambridge, UK
Citation
Food and Function, 2021, 12, 11, pp 5109-5117
Abstract

Scallop (Chlamys nobilis) causes an IgE-mediated food allergy; however, studies of the allergens in its musculus are not sufficiently comprehensive. In this context, the target protein was purified from scallops and confirmed to be the major allergen tropomyosin (TM) using proteomic technology and...

Author(s)
Bai TianLiang; Han XinYu; Li MengSi; Yang Yang; Liu Meng; Ji NaiRu; Yu ChenChen; Lai Dong; Cao MinJie; Liu GuangMing
Publisher
Royal Society of Chemistry, Cambridge, UK
Citation
Food and Function, 2021, 12, 11, pp 5096-5108

Refine Results

Sort Order
Author
Geographical Location
Item Type
Language
Organisms
Subject Topics