Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 17 of 17 for “"food proteins"”.
-
Digestible indispensable amino acid scores for food proteins
… (PDCAAS) and DIAAS for various plant and animal proteins. Values for standardized total tract digestibility (STTD) of crude protein (CP) and standardized ileal digestibility (SID) of amino acids were calculated for whey protein isolate (WPI), whey protein concentrate (WPC), milk protein …
-
Quality and nutritional aspects of conventional and novel food proteins
… abundance in sour samples. Although animal proteins have been the primary source of protein in the human diet, plant-based proteins have gained popularity in recent years. While some studies have indicated lesser environmental impacts, the nutritional composition of plant-proteins has not …
-
Interactions of food proteins with plant phenolics – modulation of structural, techno- and bio-functional properties of proteins
The phenolic compounds as food components represent the largest group of secondary metabolites in plant foods. The phenolic compounds, e.g. chlorogenic acid (CQA), are susceptible to oxidation by enzymes specially, polyphenol oxidase (PPO) and at alkaline conditions. Both enzymatic and …
-
Methionine: oxidation state in processed foods and enzyme-catalyzed reaction with adenosine triphosphate
Two conditions of alkaline hydrolysis of proteins, (1) 2M NaOH, 18 hours, 100°C and (2) 3M NaOH, 16 hours 110°C, prior to ion-exchange chromatography were tested on free amino acids and model protein systems to determine the better set of conditions for measurement of methionine sulfoxide in food …
-
Reinventing the (Spinning) Wheel: Maps to Scale Bacterial-Grown Materials
… spanning bacterial-grown silk, nanodots, and food proteins, hours in lab engineering E. coli to make products ranging from coral dyes and squid proteins to biocement, a wealth of knowledge from industry speakers like Gingko Bioworks and TWIST Bioscience, and thousands of pages of industry …
-
β-lactoglobulin and lactoferrin complex coacervates: Characterization and putative applications as encapsulation device
Encapsulation of bioactives has been used by the food industries for decades and represents a great potential for the development of innovative products. Given their versatile functional properties, milk proteins in particular from whey have been used for encapsulation purposes using several …
-
The effect of leucine and dileucine ingestion on muscle protein turnover in healthy young men
… to potentiate MPS. Beyond single amino acids, food proteins also contain dipeptides. Little is known, however, about the anabolic and catabolic effects of dipeptides, whose uptake rates have been shown to be faster than corresponding free amino acid. As such, uncovering how dipeptides impact …
-
Rheological and microstructural characterization of pea, lentil and almond protein gels
Food industry, in general, and the legume industry, in particular, produce large amounts of protein-based byproducts. Legume seeds generally contain 20% to 30% protein. Food proteins are natural food ingredients that can be used as fortifying and structuring agents in a variety of foods. The …
-
Relationships Between Physical, Chemical, and Functional Properties of Enzymatically-Modified and Unmodified Soy Protein (Nmr, Plasteins, Denaturation, Extrusion)
… may be the principal stabilizing force in soy proteins. The PMR technique, thus, may represent a powerful new analytical tool for the qualitative and quantitative assessment of gross physical state of complex food proteins in solution. A separate study investigated how protein texturization was …
-
Nutraceutical and functional food bioactive peptides in beef
… during the hydrolysis or fermentation of food proteins or following digestion may exert beneficial physiological effects in vivo. The aim of this work was to isolate, characterise and evaluate Angiotensin-І-converting enzyme (ACE-І) inhibitory, antimicrobial and antioxidant peptides from …
-
Regulation of postprandial protein metabolism after food ingestion and exercise
… of protein in the diet is obtained from whole food sources with other macronutrients available. The purpose of this dissertation was to improve the understanding of postprandial protein metabolism after the ingestion of protein-dense whole foods during resting and post-exercise recovery …
-
Characterization of ethanol induced protein gels by ultra-small angle x-ray scattering and rheological measurements
Gelation is one of the main functions of food proteins. Protein gelation has been utilized to improve physical properties of protein-based products or for delivery of bioactive compounds. On the other hand, the control of gelation is very important to prevent formation of gel network which may …
-
Some Supplementary Studies with Wheat Proteins
… <p>Introduction The importance of selecting only foods containing proteins of high nutritive value has been somewhat over-emphasized in the past because of the failure to recognize the possibility of supplementary relationships among proteins that are not of high quality. Hart (11) has wisely …
-
The ontogeny and function of intestinal dendritic cells
… as well as dietary constituents, including food proteins. In order to maintain intestinal homeostasis, the intestinal immune system relies on the ability to generate tolerogenic responses to innocuous antigen while maintaining the ability to develop effective immune responses to intesinal …
-
NUTRITIONAL QUALITY AND FOOD SAFETY OF FOOD SOURCES AND FOOD PROCESSING BY-PRODUCTS
In the area of functional foods and dietary supplements, peptides that confer health benefits, also called bioactive peptides, are increasingly recognized as useful tools for improving health and preventing chronic diseases (Udenigwe and Aluko 2012). In fact, food proteins do not only supply …
-
SCREENING AND IDENTIFICATION OF NEW FOOD DERIVED PEPTIDES WITH MULTI-TARGET CHOLESTEROL-LOWERING ACTIVITY
… focus on the potential health benefits of food peptides. These short and medium-size peptides are produced by the hydrolysis of food proteins and may be absorbed by the body to modulate specific metabolic pathways by binding or inhibiting targeted receptors. This modulation can lead to …