Search results: 406,879 results (approx.)

1. Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels.

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

Journal article : Food Chemistry 2022 Vol.366

2. Novel label-free fluorescence aptasensor for chloramphenicol detection based on a DNA four-arm junction-assisted signal amplification strategy.

A novel label-free fluorescence aptasensor was established for chloramphenicol (CAP) detection by DNA four-arm junction-assisted target recycling and SYBR Green I dye-aided fluorescence-signal amplification. The CAP aptamer was hybridized to its complementary strand (primer) to form a...

Author(s) : Chen Shuang; Liu YuJie; Zhai Fei; Jia Min

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

3. Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate.

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

Journal article : Food Chemistry 2022 Vol.366

4. Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk.

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

Journal article : Food Chemistry 2022 Vol.366

5. Comparison of milk fat globule membrane and whey proteome between dromedary and bactrian camel.

Camel milk is rich in nutrients and its impact on human medicine and nutrition cannot be ignored. We conducted an in-depth analysis of milk proteins obtained from two camel breed (Camelus bactrianus, CB and Camelus dromedarius, CD). Label-free proteomic technology was performed to analysis the MFGM ...

Author(s) : Han BinSong; Zhang LiNa; Luo BaoLong; Ni YongQing; Bansal, N.; Zhou Peng

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.38

6. A comparative investigation into novel cholesterol esterase and pancreatic lipase inhibitory peptides from cow and camel casein hydrolysates generated upon enzymatic hydrolysis and in-vitro digestion.

Cow (CwC) and camel casein (CaC) hydrolysates were generated using Alcalase™ (CwCA and CaCA) and Pronase-E (CwCP and CaCP) each for 3 and 6 h, and investigated for their potential to inhibit key lipid digesting enzymes i.e., pancreatic lipase (PL) and cholesteryl esterase (CE). Results revealed...

Author(s) : Priti Mudgil; Baba, W. N.; Hina Kamal; Fitzgerald, R. J.; Hassan, H. M.; Ayoub, M. A.; Gan CheeYuen; Sajid Maqsood

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.53

7. Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: from nanostructure to textural properties.

We performed a multiscale study to understand the impact of pure exogenous compounds at low concentration on the crystallization of triacylglycerols (TAGs) in anhydrous milk fat (AMF). We selected butyric acid, an inhibitor of crystallization, and palmitic acid, a promotor, to investigate the...

Author(s) : Bayard, M.; Kauffmann, B.; Vauvre, J. M.; Leal-Calderon, F.; Cansell, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

8. Acid-induced mixed methylcellulose and casein gels: structures, physical properties and formation mechanism.

In this study, caseins and methylcellulose (MC) were selected as building materials to prepare a class of mixed gels by adding glucono-δ-lactone (GDL) to induce the gelation of composite MC/casein systems, where the casein concentration was fixed at 8.0% (w/v) and the MC concentration varied from 0 ...

Author(s) : Li XiaoFei; Guo Chuo; Yang Xi; Guo YuRong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

9. Inner-filter effect induced fluorescent sensor based on fusiform Al-MOF nanosheets for sensitive and visual detection of nitrofuran in milk.

Developing highly sensitive and visual methods for rapid detection of antibiotics is significant to ensure food quality and safety. To meet the requirement of nitrofuran antibiotics detection, luminescent fusiform Al(III)-containing metal-organic frameworks (Al-MOF) nanosheets were successfully...

Author(s) : Yue XiaoYue; Zhou ZiJun; Li Min; Jie MingSha; Xu BaoCheng; Bai YanHong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.33

10. Development of a natamycin-based non-migratory antimicrobial active packaging for extending shelf-life of yogurt drink (Doogh).

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

Journal article : Food Chemistry 2022 Vol.366

11. Special Issue: Human milk.

This special issue contains 12 articles that discuss comprehensive aspects about the mother, the fetus, and the newborn, focusing on human milk.

Publisher : Elsevier Inc., Philadelphia, USA

Journal issue : Seminars in Perinatology 2021 Vol.45 No.2 pp.unpaginated

12. Donor human milk banking-time to redirect the focus?

Author(s) : Reimers, P.; Coutsoudis, A.

Publisher : Sage Publications, Thousand Oaks, USA

Journal article : Journal of Human Lactation 2021 Vol.37 No.1 pp.71-75 ref.36

13. The cow is full - the milk box is full.

Author(s) : Razumovsky, N.

Publisher : Redaktsiya zhurnala "Zhivotnovodstvo Rossii", Moscow, Russia

Journal article : Zhivotnovodstvo Rossii 2021 No.5 pp.32-36

14. Historical research: marie-elise kayser (1885-1950): pioneer of milk banking.

Author(s) : Steger, F.; Kosenko, O.

Publisher : Sage Publications, Thousand Oaks, USA

Journal article : Journal of Human Lactation 2021 Vol.37 No.3 pp.501-508 ref.43

15. Food subsidies, nutrition transition, and dietary patterns in a remote Indian district.

We examined food subsidies and dietary intake in a remote district of India in the context of globalizing food environments. We used bespoke quantitative instruments to collect data on frequency of intake of 69 foods and a dietary variety score among 937 adults. We compared frequency of intake...

Author(s) : Cunningham, S. A.; Shaikh, N. I.; Datar, A.; Chernishkin, A. E.; Patil, S. S.

Publisher : Elsevier B.V., Amsterdam, Netherlands

Journal article : Global Food Security 2021 Vol.29 ref.many

16. The shift to plant-based diets: are we missing the point?

There is increasing consensus that limiting consumption of meat and dairy products can contribute to lowering the environmental impact of diets. At the same time, the market for ultra-processed plant-based substitutes for meat and dairy (ie. 'milk', 'cheese' and 'yoghurt') is expanding to meet...

Author(s) : Wickramasinghe, K.; Breda, J.; Berdzuli, N.; Rippin, H.; Farrand, C.; Halloran, A.

Publisher : Elsevier B.V., Amsterdam, Netherlands

Journal article : Global Food Security 2021 Vol.29

17. Tracking the dissolution behavior of zinc oxide nanoparticles in skimmed milk powder solutions.

Zinc oxide nanoparticles (ZnO NPs) are recently recommended as food additives owing to their outstanding nutritive function. Therefore, understanding their comprehensive information and stability in food samples is highly necessitated. However, the characterization of ZnO NPs in the complex food...

Author(s) : Tan ZhiQiang; Chen Qiang; Yin YongGuang; Liu Yanwanjing; Lin YaoHui; Bai QingSheng; Wu MengXin; Yao WeiRong; Xu ShuXia; Liu JingFu

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

18. Distribution and variation in proteins of casein micellar fractions response to heat-treatment from five dairy species.

Casein micelles (CMs) contribute to the physicochemical properties and stability of milk. However, how the proteome of CMs changes following heat treatment has not been elucidated. Here, changes in the proteins of CMs in samples of Holstein, buffalo, yak, goat, and camel milk following heat...

Author(s) : Han RongWei; Shi RunJia; Yu ZhongNa; Ho, H.; Du QiJing; Sun XueHeng; Wang Jun; Jiang HongNing; Fan RongBo; Yang YongXin

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

19. Novel insights into whey protein differences between donkey and bovine milk.

In this study, we characterized and compared the whey proteins from donkey and bovine milk using HPLC-MS/MS-based proteomics. A total of 989 and 1534 whey proteins were characterized in donkey and bovine milk, respectively. Furthermore, 623 whey proteins were found in both groups, and 229...

Author(s) : Li MoHan; Yu HaiKun; Chen JiaLi; Abdlla, R.; Liu AiCheng; Song WanYing; Zhang Juan; Zhang XiuMin; Yue Xiqing; Li QiLong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

20. Infrared spectroscopy combined with random forest to determine tylosin residues in powdered milk.

The contamination of milk by antibiotic residues is a worldwide health and food safety problem. There is a need to develop new methods for the rapid determination of antibiotic residues in milk. A method has been developed for determining tylosin residues directly in powdered milk using Fourier...

Author(s) : Freitas, A. G. M. de; Minho, L. A. C.; Magalhães, B. E. A. de; Santos, W. N. L. dos; Santos, L. S.; Fernandes, S. A. de A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article; Conference paper : Food Chemistry 2021 Vol.365

21. Presence and levels of galactosyllactoses and other oligosaccharides in human milk and their variation during lactation and according to maternal phenotype.

Among the human milk oligosaccharides (HMOS), the galactosyllactoses (GLs) are only limitedly studied. This study aims to describe the presence and relative levels of HMOS, including GLs, in human milk (HM) according to maternal Secretor and Lewis (SeLe) phenotype and lactation stage. Relative...

Author(s) : Eussen, S. R. B. M.; Mank, M.; Kottler, R.; Hoffmann, X. K.; Behne, A.; Rapp, E.; Stahl, B.; Mearin, M. L.; Koletzko, B.

Publisher : MDPI AG, Basel, Switzerland

Journal article : Nutrients 2021 Vol.13 No.7 ref.41

22. The impact of milk fat globule membrane with exercise on age-related degeneration of neuromuscular junctions.

Morphological changes in neuromuscular junctions (NMJs), which are synapses formed between α-motor neurons and skeletal muscle fibers, are considered to be important in age-related motor dysfunction. We have previously shown that the intake of dietary milk fat globule membrane (MFGM) combined with...

Author(s) : Sugita, S.; Tamura, K.; Yano, M.; Minegishi, Y.; Ota, N.

Publisher : MDPI AG, Basel, Switzerland

Journal article : Nutrients 2021 Vol.13 No.7 ref.56

23. Skimmed milk structural dynamics during high hydrostatic pressure processing from in situ SAXS.

Understanding the changes in milk at a nanostructural level during high-pressure (HP) treatment can provide new insights to improve the safety and functionality of dairy products. In this study, modifications of milk nanostructure during HP were studied in situ by small-angle X-ray scattering...

Author(s) : Yang ShuaiLing; Tyler, A. I. I.; Ahrné, L.; Kirkensgaard, J. J. K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147 ref.46

24. 3D printing of a high protein yoghurt-based gel: effect of protein enrichment and gelatine on physical and sensory properties.

The potential application of 3D printing technology in creating protein-rich desserts with multisensory design was investigated. Yoghurt-gel inks were formulated by varying the concentration of gelatine and whey protein isolate (WPI). Assessment of rheological and textural properties prior to...

Author(s) : Riantiningtyas, R. R.; Sager, V. F.; Chow, C. Y.; Thybo, C. D.; Bredie, W. L. P.; Ahrné, L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147

25. Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins.

Milk protein concentrate-85 (MPC85) is a dairy ingredient which has a diverse range of applications in food products. The technofunctional properties of two MPC85 samples having similar gross composition but different levels of native whey protein (WP), i.e., MPC85S1 and MPC85S2 with 16.6 and 6.0 g ...

Author(s) : Khalesi, M.; Fitzgerald, R. J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147 ref.many