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Binding proteins --- Essential amino acids --- Arginine --- gene interaction --- Nucleic acids --- Nucleotide sequence --- mutation
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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.
History of engineering & technology --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- n/a
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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.
History of engineering & technology --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- n/a
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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.
protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- n/a
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The metabolomics approach, defined as the study of all endogenously-produced low-molecular-weight compounds, appeared as a promising strategy to define new cancer biomarkers. Information obtained from metabolomic data can help to highlight disrupted cellular pathways and, consequently, contribute to the development of new-targeted therapies and the optimization of therapeutics. Therefore, metabolomic research may be more clinically translatable than other omics approaches, since metabolites are closely related to the phenotype and the metabolome is sensitive to many factors. Metabolomics seems promising to identify key metabolic pathways characterizing features of pathological and physiological states. Thus, knowing that tumor metabolism markedly differs from the metabolism of normal cells, the use of metabolomics is ideally suited for biomarker research. Some works have already focused on the application of metabolomic approaches to different cancers, namely lung, breast and liver, using urine, exhaled breath and blood. In this Special Issue we contribute to a more complete understanding of cancer disease using metabolomics approaches.
cell transporters --- pharmacodynamics --- cell growth --- in vitro study --- metabolomic signatures --- endometabolome --- lung cancer --- metabolomics --- chemometric methods --- bladder cancer --- mTOR --- metabolite profiling --- metabolic pathways --- hepatocellular carcinoma --- glutamate --- senescence MCF7 --- breath analysis --- bio actives --- biomarker --- gas chromatography–mass spectrometry (GC–MS) --- GC-MS --- lung --- omics --- nutraceuticals --- glutaminase --- metabolism --- acylcarnitines --- Erwinaze --- Kidrolase --- glutathione --- targeted metabolomics --- apoptosis --- SLC1A5 --- essential amino acids --- cancer progression --- ASCT2 --- HR MAS --- alanine --- analytical platforms --- volatile organic compound --- glutaminolysis --- isotope tracing analysis --- asparaginase --- vitamin E --- breast cancer --- prognosis --- early diagnosis --- tocotrienols --- NMR --- prostate cancer --- in vitro --- cancer --- MDA-MB-231
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The maintenance of optimal musculoskeletal health is increasingly recognized as a key element for promoting overall health and fostering independent living in advanced age. Growing evidence indicates that nutrition, together with an active lifestyle, plays a central role in supporting musculoskeletal health both aging and in the setting of specific disease conditions. This Special Issue of Nutrients, entitled “Nutrition for Musculoskeletal Health”, includes original research and review contributions highlighting the relevance of nutrition to musculoskeletal health during aging and in the context of specific diseases. The overarching theme of the Special Issue is addressed through a multidisciplinary set of articles embracing clinical, basic science, and translational studies.
Research & information: general --- Biology, life sciences --- Food & society --- lactate --- skeletal muscle --- hypertrophy --- regeneration --- muscle satellite cell --- amino acids intake --- essential amino acids --- diet --- extended lifespan --- mice --- bone metabolism --- bone mineral density --- bone remodelling --- citrate supplement --- osteopenia --- osteoporosis --- kidney diseases --- amyotrophic lateral sclerosis --- Hochu-ekki-to --- herbal medicine --- muscle dysfunction --- motor neuronal cell death --- sarcopenia --- EWGSOP2 --- malnutrition --- GLIM --- SarcoPhAge --- nutrition --- oral health --- older people --- swallowing --- life course approach --- muscle wasting --- exercise --- kidney disease --- aging --- muscle --- amino acids --- metabolism --- systemic inflammation --- profiling --- biomarkers --- multi-marker --- physical performance --- gut microbiota --- metabolomics --- systems biology --- personalized medicine --- frailty --- precision medicine --- metabolic profiling --- weight loss --- intermittent fasting --- fat loss --- body composition
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The maintenance of optimal musculoskeletal health is increasingly recognized as a key element for promoting overall health and fostering independent living in advanced age. Growing evidence indicates that nutrition, together with an active lifestyle, plays a central role in supporting musculoskeletal health both aging and in the setting of specific disease conditions. This Special Issue of Nutrients, entitled “Nutrition for Musculoskeletal Health”, includes original research and review contributions highlighting the relevance of nutrition to musculoskeletal health during aging and in the context of specific diseases. The overarching theme of the Special Issue is addressed through a multidisciplinary set of articles embracing clinical, basic science, and translational studies.
Research & information: general --- Biology, life sciences --- Food & society --- lactate --- skeletal muscle --- hypertrophy --- regeneration --- muscle satellite cell --- amino acids intake --- essential amino acids --- diet --- extended lifespan --- mice --- bone metabolism --- bone mineral density --- bone remodelling --- citrate supplement --- osteopenia --- osteoporosis --- kidney diseases --- amyotrophic lateral sclerosis --- Hochu-ekki-to --- herbal medicine --- muscle dysfunction --- motor neuronal cell death --- sarcopenia --- EWGSOP2 --- malnutrition --- GLIM --- SarcoPhAge --- nutrition --- oral health --- older people --- swallowing --- life course approach --- muscle wasting --- exercise --- kidney disease --- aging --- muscle --- amino acids --- metabolism --- systemic inflammation --- profiling --- biomarkers --- multi-marker --- physical performance --- gut microbiota --- metabolomics --- systems biology --- personalized medicine --- frailty --- precision medicine --- metabolic profiling --- weight loss --- intermittent fasting --- fat loss --- body composition
Choose an application
The maintenance of optimal musculoskeletal health is increasingly recognized as a key element for promoting overall health and fostering independent living in advanced age. Growing evidence indicates that nutrition, together with an active lifestyle, plays a central role in supporting musculoskeletal health both aging and in the setting of specific disease conditions. This Special Issue of Nutrients, entitled “Nutrition for Musculoskeletal Health”, includes original research and review contributions highlighting the relevance of nutrition to musculoskeletal health during aging and in the context of specific diseases. The overarching theme of the Special Issue is addressed through a multidisciplinary set of articles embracing clinical, basic science, and translational studies.
lactate --- skeletal muscle --- hypertrophy --- regeneration --- muscle satellite cell --- amino acids intake --- essential amino acids --- diet --- extended lifespan --- mice --- bone metabolism --- bone mineral density --- bone remodelling --- citrate supplement --- osteopenia --- osteoporosis --- kidney diseases --- amyotrophic lateral sclerosis --- Hochu-ekki-to --- herbal medicine --- muscle dysfunction --- motor neuronal cell death --- sarcopenia --- EWGSOP2 --- malnutrition --- GLIM --- SarcoPhAge --- nutrition --- oral health --- older people --- swallowing --- life course approach --- muscle wasting --- exercise --- kidney disease --- aging --- muscle --- amino acids --- metabolism --- systemic inflammation --- profiling --- biomarkers --- multi-marker --- physical performance --- gut microbiota --- metabolomics --- systems biology --- personalized medicine --- frailty --- precision medicine --- metabolic profiling --- weight loss --- intermittent fasting --- fat loss --- body composition
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