Muscle building supplement use in Australian adolescent boys: relationships with body image, weight lifting, and sports engagement
This study aimed to describe the prevalence of protein powder, creatine, and anabolic steroid use ... (Source: BMC Pediatrics)
Source: BMC Pediatrics - February 26, 2020 Category: Pediatrics Authors: Zali Yager and Si ân McLean Tags: Research article Source Type: research
Rapid preparation of protein powder from high-moisture tuna liver: New insight into subcritical dimethyl ether
Publication date: Available online 17 February 2020Source: LWTAuthor(s): Yizhou Fang, Jianhua Liu, Junhui Li, Wenwei Chen, Guangrong Huang, Yuting DingAbstractThe subcritical dimethyl ether extraction (SDEE) was applied in the preparation of liver protein powder (LPD) in this paper. As expected, the lipids and water in tuna liver were co-removed by SDEE, and LPD with a high protein content could be obtained. Besides that, the maximal protein content (88.51%) of LPD was obtained by optimized extraction conditions (liquid-solid ratio 34 mL/g, time 70 min and stirring speed 945 rpm).Furthermore, the traditional preparat...
Source: LWT Food Science and Technology - February 19, 2020 Category: Food Science Source Type: research
Water Activity Influence on the Thermal Resistance of Salmonella in Soy Protein Powder at Elevated Temperatures
Publication date: Available online 11 February 2020Source: Food ControlAuthor(s): Yuqiao Jin, Juming Tang, Mei-Jun ZhuAbstractSalmonella is a leading cause of foodborne illness associated with low-moisture foods. In addition to being able to survive in low-moisture environments during long storage, Salmonella has shown sharply increased thermal tolerance making it difficult to control in low-moisture foods. This research utilized soy protein powder as a food career to study the thermal resistance of Salmonella under a wide range of temperatures and aw. Salmonella inoculated soy protein powder samples were pre-equilibrated ...
Source: Food Control - February 13, 2020 Category: Food Science Source Type: research
Formation of Protein Sub-Visible Particles during Powder Grinding of a Monoclonal Antibody.
Abstract
We have observed an interesting phenomenon in which grinding of freeze-dried monoclonal antibody X (mAb-X) formulation powder resulted to significant protein sub-visible particles (SbVPs) in the reconstituted liquid, which could only be observed by sensitive particle analytical methods such as MFI and DLS. Effects of grinding temperature and the free radical scavengers methionine and 3-carbamoyl-2,2,5,5-tetramethyl-1-pyrrolidin-yloxy free radical (CTPO) on the formation of SbVPs were also evaluated. Free radicals were observed by EPR and the amount of free radicals was correlated to the sample tem...
Source: European Journal of Pharmaceutics and Biopharmaceutics - January 28, 2020 Category: Drugs & Pharmacology Authors: Qian C, Wang G, Wang X, Barnard J, Gao JQ, Bao W, Wang H, Li F, Gajanan Ingle R, Fang WJ Tags: Eur J Pharm Biopharm Source Type: research
Structural and Functional Properties of Hydrolyzed/Glycosylated Ovalbumin under Spray Drying and Microwave Freeze Drying
Publication date: Available online 25 January 2020Source: Food Science and Human WellnessAuthor(s): Lili Liu, Xiaoning Dai, Huaibin Kang, Yunfeng Xu, Weiming HaoAbstractOvalbumin (OVA), the main protein in egg white, affects most of the functional properties of egg white protein in food processing. The aim of this study was to investigate the effects of spray drying (SD) and microwave freeze drying (MFD) on the preparation of hydrolyzed/glycosylated ovalbumin (HGOVA) and provide useful information on the applications of egg protein powders in the food industry. Results demonstrated that the structure of HGOVA was considera...
Source: Food Science and Human Wellness - January 26, 2020 Category: Food Science Source Type: research
Gelation of faba bean proteins - Effect of extraction method, pH and NaCl
Publication date: Available online 28 December 2019Source: Food HydrocolloidsAuthor(s): Maud Langton, Sohail Ehsanzamir, Saeid Karkehabadi, Xinmei Feng, Monika Johansson, Daniel P. JohanssonAbstractThe effect of extraction method, pH and NaCl addition on rheological properties and microstructure of heat-induced faba bean protein gels was evaluated. Gels formed at pH 7 (no NaCl) of alkaline-extracted protein had the densest and finest network structure and highest stress and strain at fracture. The high density of nodes and small pores in the protein network could contribute to those mechanical properties. In contrast, stor...
Source: Food Hydrocolloids - January 8, 2020 Category: Food Science Source Type: research
Apparent density of compressible food powders under storage conditions
Publication date: Available online 27 December 2019Source: Journal of Food EngineeringAuthor(s): C. LanzerstorferAbstractThe stress-dependence of the apparent density and the wall friction angle of various food powders like salt, sugar, flour, starch and protein powders were studied using a ring shear tester. The approximation of the stress-dependence of the apparent density using a power function showed a very good correlation (r2>0.97). The two parameters of the approximation function are the apparent density at 1.0 kPa and the exponent, which characterizes the compressibility of the powder. The first correlates very wel...
Source: Journal of Food Engineering - December 28, 2019 Category: Food Science Source Type: research
Correction to: Effects of enzymatically modified isoquercitrin in supplementary protein powder on athlete body composition: a randomized, placebo-controlled, doubleblind trial
The original article [1] contained a typesetting error in Table 3 which was mistakenly introduced by the production team handling this article; this error has now been corrected. (Source: Journal of the International Society of Sports Nutrition)
Source: Journal of the International Society of Sports Nutrition - October 21, 2019 Category: Sports Medicine Authors: Naomi Omi, Hideki Shiba, Eisaku Nishimura, Sakuka Tsukamoto, Hiroko Maruki-Uchida, Masaya Oda and Minoru Morita Tags: Correction Source Type: research
Tracking Solid State Dynamics in Spray-Dried Protein Powders at Infrared and Terahertz Frequencies.
PMID: 31546022 [PubMed - as supplied by publisher] (Source: European Journal of Pharmaceutics and Biopharmaceutics)
Source: European Journal of Pharmaceutics and Biopharmaceutics - September 19, 2019 Category: Drugs & Pharmacology Authors: Shmool TA, Batens M, Massant J, Van den Mooter G, Axel Zeitler J Tags: Eur J Pharm Biopharm Source Type: research
Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder
Publication date: Available online 12 September 2019Source: Food HydrocolloidsAuthor(s): Peishan Li, Yongguo Jin, Long ShengAbstractThree egg white protein powders under different treatments (untreated, microwave-alone treated and microwave-assisted phosphorylation modification) were prepared and their physicochemistry and rehydration behavior were investigated in this study. Scanning electron microscopy (SEM) and physical property measurements showed that the particle size and specific surface area decreased and increased, respectively, in phosphorylated egg white protein and that the particles became looser and more poro...
Source: Food Hydrocolloids - September 12, 2019 Category: Food Science Source Type: research
Effects of enzymatically modified isoquercitrin in supplementary protein powder on athlete body composition: a randomized, placebo-controlled, double-blind trial
Enzymatically modified isoquercitrin (EMIQ), a water-soluble quercetin, has been shown to intensify muscle hypertrophy in mice. We investigated the effect of EMIQ in supplementary protein powder on athlete bod... (Source: Journal of the International Society of Sports Nutrition)
Source: Journal of the International Society of Sports Nutrition - September 10, 2019 Category: Sports Medicine Authors: Naomi Omi, Hideki Shiba, Eisaku Nishimura, Sakuka Tsukamoto, Hiroko Maruki-Uchida, Masaya Oda and Minoru Morita Tags: Research article Source Type: research
[ASAP] Effect of Particle Formation Process on Characteristics and Aerosol Performance of Respirable Protein Powders
Molecular PharmaceuticsDOI: 10.1021/acs.molpharmaceut.9b00496 (Source: Molecular Pharmaceutics)
Source: Molecular Pharmaceutics - August 26, 2019 Category: Drugs & Pharmacology Authors: Ashlee D. Brunaugh ‡, Tian Wu†, Sekhar R. Kanapuram†, and Hugh D. C. Smyth*‡ Source Type: research
The fungal problem in thermal processed beverages
Publication date: Available online 23 August 2019Source: Current Opinion in Food ScienceAuthor(s): Emilia Rico-Munoz, Juliana Lane Paixão dos SantosFungal spoilage of thermally processed beverages by heat-resistant moulds (HRM), heat-sensitive moulds (HSM) and yeasts is a widespread problem for the beverage and juice industries. These beverages and juices can be classified as hot-filled and aseptically- or cold-filled. Since they are heat-processed, both groups can be spoiled by heat-resistant microorganisms such as the HRM. These fungi produce ascospores that can not only survive the heat treatment given to these beverag...
Source: Current Opinion in Food Science - August 25, 2019 Category: Food Science Source Type: research
High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure
This study has provided useful information for producing vegetable protein-based meat substitutes with rich fibrous structure by adding the exogenous polysaccharides.Graphical abstractHigh-moisture extrusion process of peanut protein/exogenous polysaccharide mixtures. (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - August 24, 2019 Category: Food Science Source Type: research
Water sorption and hydration in spray-dried milk protein powders: selected physicochemical properties
Publication date: Available online 22 August 2019Source: Food ChemistryAuthor(s): Valentyn Maidannyk, David McSweeney, Sean A. Hogan, Song Miao, Sharon Montgomery, Mark Auty, Noel A. McCarthyAbstractLow and high protein dairy powders are prone to caking and sticking and can also be highly insoluble; with powder storage conditions an important factor responsible for such issues. The aim of this study is focused on the bulk and surface properties of anhydrous and humidified spray-dried milk protein concentrate (MPC) powders (protein content ∼40, 50, 60, 70 or 80%, w/w). Water sorption isotherms, polarized light and scannin...
Source: Food Chemistry - August 23, 2019 Category: Food Science Source Type: research
