Similar Articles

Browse Main Topics:

Business
Computers & Electronics
Education & Reference
Entertainment & Leisure
Family & Home
Finance & Investment
Health
Internet
Pets & Animals
Science & Technology
Society, Politics & Culture
Sports & Recreation

Similar Articles

Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
Prepared Foods August 14, 2006 Marcia A. Wade	Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that.
Chemistry World November 27, 2013 Jennifer Newton	A cytochrome from scratch Artificial proteins could be closer to participating in natural biochemical pathways after researchers show that bacteria will process amino acid sequences entirely unrelated to any natural protein to produce a fully functioning cytochrome.
Prepared Foods August 14, 2006	Winning Wheys in Bars and Beverages Manufacturers across all product segments are using whey proteins to help create products that meet consumer demand for healthy foods and beverages.
Food Processing October 2011 Mark Anthony	Whey's Numerous Health Benefits Long recognized as a good and cost-effective source of protein, science is uncovering new benefits of this byproduct of cheese-making.
Chemistry World April 27, 2006	`Sticky Trees' Glue Molecules to Proteins Researchers have developed a chemical glue that binds molecules to proteins without compromising protein function. The method could be used to modify a wide range of proteins for a variety of purposes, such as in the development of new protein-based therapies.
Chemistry World August 26, 2008 Fred Campbell	High-throughput protein microarrays on the way A new method to rapidly generate protein microarrays has been developed by UK researchers at the University of Manchester.
Prepared Foods July 23, 2007 Greg Miller	Sporting Attitude Sports nutrition food and beverage formulators can benefit from new research on the nutrition and functionality of whey ingredients.
Food Processing October 2012 Claudia O'Donnell	Designing Desirable Whey Proteins From heart health to great tasting zero-fat ice cream, new whey protein ingredients find a role.
Chemistry World January 5, 2007 Victoria Gill	PEG Makes Cheaper Drugs for Developing Countries UK and Indian scientists have embarked on a collaboration to develop a new protein-based treatment for hepatitis C, which they say will provide an affordable drug urgently needed in countries where resources are limited.
Food Processing August 2007 Mark Anthony	Nutrition Beyond the Trends: Connecting the Dots on Enzymes Lactase -- an enzyme that splits lactose into its constituent sugars, glucose and galactose -- can make short work of the lactose intolerance problem.
Chemistry World February 3, 2013 Andy Extance	Enzyme draws nanopore protein sequencing nearer US scientists at the University of California, Santa Cruz, have made a key step towards nanopore protein sequencing, thanks to an 'unfoldase' enzyme. Mark Akeson's team exploited this enzyme to unravel proteins and pull them through nanopores.
Food Processing February 2013 Claudia O'Donnell	Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.
Prepared Foods May 1, 2005 Bill Haines	Whey Protein's Star is Rising Quickly becoming the ingredient of choice for many formulators, whey protein contains an impressive list of functional and nutritional properties -- leading to its inclusion in formulations that span every aisle in the supermarket.
Chemistry World July 31, 2012 David Bradley	Hydrogels can release drugs one at a time A hydrogel that can be programmed to release different protein drugs one after the other rather than all at once could simplify the delivery of complex therapeutic regimens for various diseases.
AskMen.com Kevin Neeld	Best Powder Proteins Every man should have at least one jug of powder protein.
Prepared Foods July 1, 2005 Marcia A. Wade	The Importance of Being Protein Milk, egg, wheat and soy proteins can pass for other ingredients and create fluffy, flowing and fabulous textures.
Chemistry World June 25, 2013 Michael Gross	A foaming protein from the horse's mouth Researchers in the UK have solved the structure of this protein, yielding tantalizing hints to a novel kind of surface activity and to evolutionary connections to other examples.
Food Processing February 2011 Diane Toops	Wellness Food Trends: Whey Protein Gaining Popularity As a functional ingredient, whey does not compromise on taste, clarity or stability in beverages.
Prepared Foods October 1, 2005	Ask the Expert: Whey Proteins and Nutrition Bars A food technologist addresses how manufacturers can use whey proteins to extend the shelf life of nutrition bars.
Chemistry World August 2011	Clever comestibles Controlling the microscopic structure of foods could make diet products that help you feel fuller for longer. Emma Davies gets her teeth into some edible colloids
Bio-IT World June 12, 2002 Mark D. Uehling	Putting Proteins in Their Place Will a 'periodic table' of proteins help classify the ungainly beasts?
Chemistry World January 19, 2011 Jon Cartwright	Modified protein binders give shortcut to drugs The method, which involves attaching polypeptides to the binders, could help reduce the work required to develop protein binders into safer drugs.
Prepared Foods June 2009 Matt Hutchinson	R&D: Meeting Snack Bar Challenges Ingredient companies are providing improved options that lead to more acceptable, enhanced-protein nutrition bars, delivering a desirable flavor and shelflife.
Nutra Solutions April 1, 2005	Proteins for All Reasons A study shows that a diet including milk proteins helps the performance of athletes.
Food Processing November 2010 Mark Anthony	Dairy: It Does the Product Good New research returns dairy to the forefront of conversations involving diet and health.
Chemistry World July 20, 2009 Philip Ball	Researchers form first liquid protein Chemists at the University of Bristol, UK and their colleagues, in collaboration with the Max Planck Institute for Colloid and Interface Research in Golm, Germany, have figured out how to convert pure proteins into a liquid state, without any solvent.
Nutra Solutions March 15, 2006 Marcia A. Wade	Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application.
Chemistry World June 14, 2011	A New Spin on Protein NMR A new technique will allow researchers to study protein structure in greater detail using NMR.
Nutra Solutions July 1, 2006	Building Better Foods and Supplements Whey proteins, whether isolates, concentrates or in a hydrolyzed form, long have been used in products to benefit consumers looking for enhanced sports performance.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
Chemistry World June 1, 2012 Simon Hadlington	Protein architecture with atomic precision Researchers have made a key breakthrough in designing and building geometrically defined nanostructures from proteins with unprecedented accuracy.
Nutra Solutions March 11, 2007 Kerry Hughes	NutraSolutions' New Products Annual -- Proteins & Peptides We may be seeing only the beginning of new product development involving proteins.
Chemistry World November 13, 2014 Katrina Kramer	Persuading proteins to form porous polyhedra Researchers in the US have designed a hollow cube out of naturally occurring proteins, something that was previously only possible with DNA.
Chemistry World November 2006 Philip Ball	Opinion: The Crucible Here are some of the latest instalments in the ongoing story of how protein misfolding causes neurodegenerative diseases -- a story that is not solely about developing clinical treatments or preventative medicines, but which goes to the heart of proteins' role as the stuff of life.
Chemistry World September 29, 2010 Hayley Birch	Protein folding: knotted or not A new study may help scientists unravel the complex problem of protein folding. The study suggests knotted proteins, which present a particular challenge to folding experts, could be untied with a couple of well-targeted tugs.
Chemistry World June 2009 Michael Gross	Bubble-wrapped frogs Tropical frogs create remarkable protein foams to protect their spawn. Exploration of the underlying chemistry has only just begun
Chemistry World December 19, 2007 Simon Hadlington	Snapshot of Proteins Linked to Autism Researchers in France and the US have caught on camera the gentle embrace between two proteins that sit on either side of the junction between nerve cells. It's this short circuit that has thought to cause some types of autism.
Chemistry World September 23, 2008 Simon Hadlington	Nanoparticles Hide Behind Protein Cloak Polymer nanoparticles suspended in human blood become cloaked in plasma proteins, new research has shown.
Chemistry World January 9, 2013 Laura Howes	Antifreeze protein's watery dance Most animals left in -30 C temperatures wouldn't last very long. Not only would they get hypothermia, but the water in their bodies would start to freeze. Some animals and plants, however, use antifreeze proteins to keep ice at bay.
Chemistry World October 24, 2008 Hayley Birch	Proteins swap partners UK researchers have discovered that proteins which use metal cofactors can be surprisingly promiscuous metal binders, happily taking up the 'wrong' metal.
Chemistry World October 27, 2014 Tim Wogan	Folding rules used to build unnatural proteins Scientists in the UK and US have designed and synthesized unnatural protein structures, using theoretical calculations to explore the factors affecting protein folding and stability.
Chemistry World December 12, 2011 Simon Hadlington	Zwitterion approach to stabilizing drug proteins Researchers in the US have discovered a new way to stabilize and protect protein molecules without affecting the protein's biological activity.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
Chemistry World December 12, 2006 Michael Gross	Ancient Protein Moonlights in the Eye A structural protein in the mouse eye lens is the evolutionary descendant of an ancient bacterial enzyme, researchers have found -- suggesting that moonlighting saved the protein from oblivion when its original role was taken over by a different family of enzymes.
Reactive Reports Issue 51 David Bradley	Protein Crystals Trapped Researchers have developed a new technique for crystallizing proteins, which could open up a whole range of materials to this powerful analytical technique.
Nutra Solutions June 2, 2006	Nudging in the Nutrients Nutraceutical ingredients can interact significantly with vitamins and minerals during storage and processing and have different stability characteristics. Knowing what interactions will occur is key.
Chemistry World February 18, 2011 Vibhuti Patel	Designer foods The way that we digest fat could be controlled by food design, providing potential health benefits, according to scientists from Australia.
Chemistry World February 24, 2012 Simon Hadlington	Botox 'bodyguard' gives protein protection Researchers have discovered how one of the most potent toxins known to man can survive in the human stomach and digestive tract.
Prepared Foods May 1, 2006	Whey in RTD Beverages Whey proteins are frequently being included an ingredient of choice in protein-fortified drinks.