Food ChemistryHe, Q., Shi, B., and Yao, K.; Interactions of gallotannins with proteins, amino acids, phospholipids and sugars. Food Chem. 95, 250... H Qiang,S Bi,Y Kai - 《Food Chemistry》 被引量: 86发表: 2006年 Novel anti-oxidative peptides from enzymatic digestion of human milk...
Food comprises a biologically produced amino acids food comprising all 20 amino acids which are important to humans, enzymes, coenzymes, messengers, water, juice, beer, yogurt, mixed fruit, vegetable smoothies and other foods, which form the additives. An amino acid food is prepared by adding ...
1.1); they are similar in carboxylic- and amino- functional groups, differ in side chain attachments, and are assembled in numerous combinations to form proteins. Naturally occurring polymers of AA (l-form) that have a defined three-dimensional (3-D) structure are referred to as a protein, ...
Sophisticated analyses of archaeological samples from pottery used for bread- and beer-making dating back to more than 1200 BC revealed that the processes involved the use of sprouted grain which provided starch-degrading enzymes and an indigenous yeast flora that converted sugar to ethanol (Samuel,...
Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted. However, the growth and consumer intake of AP remains
Our current food system relies on unsustainable practices, which often fail to provide healthy diets to a growing population. Therefore, there is an urgent demand for new sustainable nutrition sources and processes. Microorganisms have gained attention a
While male enhancement pills can play a crucial role in improving men’s sexual health, they should be paired with a balanced diet for optimal results. A diet rich in whole foods, lean proteins, and healthy fats supports hormone production and improves blood flow, both of which are vital for...
Other substances used as preservatives are acids and acidity regulators. These substances lower the pH level and slow down the growth of enzymes, which hampers the development of microbes. They are used mainly in the production of marinades. For a specific acid or acidity regulator to fulfil its...
VOCs originate from the degradation of fatty acids, aminoacids and terpenes, and the role of newly described enzymes, transcription factors and putative regulators is here discussed. Furthermore, ethylene plays a key role in fruit aroma production in melon, triggering the conversion of green-...
Studies have shown that different food components, including lipids, sugars, polyphenols, and vitamins, can modify the immunostimulating properties of allergenic proteins and change their bioavailability. Understanding the role of the food components in allergy might improve diagnosis, treatment, and ...