314 Results Found

W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions....

Fish gelatin has been increasingly used as a safe alternative to cattle and pig gelatin due to its similar structure, avoiding the health and socio-cultural issues associated with the use of materials of mammalian origin. Fish gelatin can be produced...

This study aimed to investigate the presence of L-lysine (Lys) on the solubility and structures of myofibrillar proteins (MFPs) at different ionic strengths. Porcine MFPs were incubated at 4 °C with various levels of ionic strengths (0.15, 0.3, o...

Wheat allergies are potentially life-threatening and, therefore, have become a major health concern at the global level. It is largely unknown at present whether genetic variation in allergenicity potential exists among hexaploid, tetraploid and dipl...

This study was designed to evaluate the emulsifying and rheological properties of acorn protein isolate (API) in different pH mediums (pH 3, 7 and 9) and in the presence of ionic salts (1 M NaCl and 1 M CaCl2). API shows higher solubility in distille...

Myofibrillar protein (MP) aggregation in solutions with NaCl concentrations below 0.3 M results in poor solubility. Ultrasound-assisted glutaminase treatment (UGT) was applied to improve MP solubility in a low-salt solution (containing 0.1 M NaCl). T...

The effects of different freezing temperatures on the water-holding capacity and physicochemical properties of bluefin tuna were studied. The naked body, big belly and middle belly parts of bluefin tuna were stored at −18 °C and −55 &...

Wheat allergies are potentially life-threatening because of the high risk of anaphylaxis. Wheats belong to four genotypes represented in thousands of lines and varieties. Monitoring changes to wheat allergens is critical to prevent inadvertent ntrodu...

The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid react...

This study was conducted on chicken pectoralis major muscle with different wooden breast severity in combination with different sampling locations to investigate the effects of wooden breast syndrome on protein traits and total myofiber area, and the...

The determination of total protein in plant samples is a difficult task, as classical nitrogen-based methods are not selective for the nature of nitrogen, and the results of biochemical methods are influenced by both associated compounds and the comp...

Protein content, a vital component determining the nutritional quality of oysters, is unevenly distributed in different parts of oyster. In this study, the spatial distribution (visceral mass, mantle, gill, and adductor) patterns and structural chara...

Gel-based meat products have appealing market potential due to their unique texture, elasticity, and tender taste. Sodium chloride (NaCl) is commonly used in these products to enhance flavor, improve texture, ensure food safety, and extend shelf life...

The ability of peptides from an aqueous and salt-soluble protein extract of dry-cured pork loins to inhibit the action of dipeptidyl peptidase IV was determined. This activity was assessed at different times of the production process, i.e., 28, 90, 1...

The goal of this study was to establish the nutritional value and compositional properties of the brains of crossbred pigs (Landrace–Large white–Duroc (LLD)), in order to realize the zero-waste concept and increase the use of by-products...

The application of starter cultures to improve quality and safety has become a very common practice in the meat industry. Probiotic strains of lactic acid bacteria (LAB) can also bring health benefits by releasing bioactive peptides. The aim of this...

In this paper, the effects of TGase reaction times (0, 6, 12, 18, and 24 h) at 4 °C on the solubility, emulsion stability, cooking yield, gel properties and water distribution of reduced-fat and reduced-sodium chicken meat batter were studied. Th...

Maize (Zea mays) is a critical staple crop whose post-harvest losses, predominantly due to infestations by the maize weevil, Sitophilus zeamais, threaten food security. This study explores the possibility of utilizing S. zeamais, traditionally known...

Wheat protein is considered a major type of food allergen in many countries including the USA. The mechanisms of allergenicity of wheat proteins are not well understood at present. Both adjuvant-based and adjuvant-free mouse models are reported for t...

The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet (Oreochromis niloticus...

The influence of dietary glutamate (Glu) was evaluated in a 56-day feeding trial on the growth performance and flesh quality of largemouth bass (Micropterus salmoides). A total of 1170 fish (average body weight 24.05 ± 0.22 g) were randomly al...

Storage via freezing remains the most effective approach for fish preservation. However, lipid oxidation and protein denaturation still occur during storage, along with nutritional loss. The extent of lipid alteration and protein denaturation are ass...

Particulate aluminum salts have long occupied a central place worldwide as inexpensive immunostimulatory adjuvants that enable induction of protective immunity for vaccines. Despite their huge benefits and safety, the particulate structures of alumin...

The salt fractions of milk consist of cations (e.g., Ca, Mg, and Na) and anions (e.g., phosphate, citrate, and chloride). These salts are present as free ions or in complexes with other ions or proteins, primarily the caseins. Furthermore, significan...

Black soldier fly (BSF) larvae are an increasingly popular source of protein in the food industry, and they are showing great potential as a sustainable alternative to traditional protein sources. However, to fully utilize the potential of insect pro...

Salt stress is one of the abiotic stresses affecting crop quality and yield, and the application of exogenous brassinosteroids (BRs) can be used in response to salt stress. However, the function of BR in tea plants under salt stress remains to be elu...

This study investigated the effect of ultrasound on gel properties of soy protein isolates (SPIs) at different salt concentrations. The results showed that ultrasound could significantly improve the gel hardness and the water holding capacity (WHC) o...

We used an integrated morpho-physiological, biochemical, and genetic approach to investigate the salt responses of four lines (TN1.11, TN6.18, JA17, and A10) of Medicago truncatula. Results showed that TN1.11 exhibited a high tolerance to salinity, c...

This study evaluated the salt tolerance in 40 celery germplasm resources to clarify the different salt tolerances of celery germplasm. A gradient treatment with different concentrations of NaCl solutions (100, 200, and 300 mmol·L−1) was...

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) &t...

Some studies aimed at revealing the relationship between protein structure and their functional properties. However, the majority of these reports have been carried out using protein isolates. There are limited reports on the possible relationship be...

In this study, the protein and salts distribution (Ca, P, Na and Mg) in processed cheese (PC) samples prepared with 180 or 360 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP), sodium hexametaphos...

In the Mediterranean area, climate change induces an important increase in soil salinity, which threatens crop production. Here, we aimed to test the impact of severe salt stress on the Alfalfa (Medicago sativa L.) used by Moroccan breeders. Stress w...

The blue mussel (Mytilus edulis) reportedly contains many bioactive components of nutritional value. Water-, salt- and acid-soluble M. edulis protein fractions were obtained and the proteins were trypsinized. The resultant peptides were analyzed by u...

The plasma membrane transporter SOS1 (SALT-OVERLY SENSITIVE1) is vital for plant survival under salt stress. SOS1 activity is tightly regulated, but little is known about the underlying mechanism. SOS1 contains a cytosolic, autoinhibitory C-terminal...

Maize is a globally vital crop for both grain and forage production. Its cultivation and growth are significantly restricted by salt stress. Expansins are non-enzymatic plant cell wall proteins that play pivotal roles in growth, development, and stre...

Bacterial endophytes were isolated from nodules of pea and fava bean. The strains were identified and characterized for plant beneficial activities (phosphate solubilization, synthesis of indole acetic acid and siderophores) and salt tolerance. Based...

Young child formula (YCF) products are important sources of nutrients for children 1–3 years of age. Salt equilibria and protein glycation are two of the crucial aspects affecting nutritional properties and digestive behaviors of YCF, but detai...

This study aims to investigate the regulatory effect of exogenous melatonin (MT) on the growth and development of cucumbers subjected to salt stress. Using the XinTaiMiCi material and indoor pot culture method, seven treatments were set up: control g...

Salicylic acid (SA) plays an important role in regulating salt stress tolerance in plants. However, there are no studies on the effect of exogenous SA on Saponaria officinalis under salt stress. To study the effectiveness of SA on mitigating salt str...

The high sodium content in meat products poses health risks to consumers and does not align with modern green and healthy living standards. Current strategies for directly reducing the sodium content in meat products are limited by their negative imp...

Protein gelation is a key mechanism for structuring food systems, as it determines texture, water retention, and overall product stability. Therefore, understanding how processing factors influence gelation is critical for designing functional protei...

Water and soil salinization significantly reduce crop yields. Among the strategies developed to counteract salt stress, biostimulants can maintain crop productivity, reversing its impact. In this context, there is interest in finding new substances t...

Terasi is a traditional Indonesian fermented condiment made from rebon shrimp and salt. This study investigated the effects of Tetragenococcus halophilus inoculation and varying salt concentrations (6%, 12%, and 18%) on the physicochemical and sensor...

The action of three types of co-solutes: (i) salts (NaCl, NaBr, NaI), (ii) polymer (polyethylene glycol; PEG-400, PEG-3000, PEG-20000), and (iii) sugars (sucrose, sucralose) on the complexation between bovine serum albumin (BSA) and sodium polystyren...

Salt assumes a significant role in the production of meat gels. Excessive intake of salt adversely affects human health, and consumers’ demand for reduced-salt meat products is escalating. This review primarily introduces the characteristics of...

PEGylated proteins are usually purified using chromatographic methods, which are limited in terms of both speed and scalability. In this paper, we describe a microfiltration membrane-based hybrid method for purifying PEGylated proteins. Polyethylene...

Soil salinity constrains agricultural development in arid regions. Flax is an economically important crop in many countries, and screening or breeding salinity-resistant flax cultivars is necessary. Based on the previous screening of flaxseed cultiva...

To explore the effect of vermicompost on the yield and quality of tomato cultivated in salty soil, we investigated the soil chemical properties, the yield, vitamin C, organic acid, soluble solids, and nitrate of fruit, photosynthesis, and carbohydrat...

Considering the hazards of high salt intake and the current status of research on low-sodium meat products, this study was to analyze the effect of ultrasound combined with glycerol-mediated low-sodium salt curing on the quality of pork tenderloin by...