The Experts below are selected from a list of 5430 Experts worldwide ranked by ideXlab platform
Olga Luisa Tavano - One of the best experts on this subject based on the ideXlab platform.
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protein hydrolysis using proteases an important tool for Food Biotechnology
Journal of Molecular Catalysis B-enzymatic, 2013Co-Authors: Olga Luisa TavanoAbstract:Abstract This review intended to give a brief idea of the importance of proteases applications. Processes that involve protein hydrolysis steps find wide ranging utilizations, such as cleaning process, proteomic studies, or Food Biotechnology process. Many positive effects hoped for with Food processing can be achieved by protein hydrolysis using specific proteases, changing nutritional, bioactive and functional properties of Food proteins, which include improved digestibility, modifications of sensory quality (such as texture or taste), improvement of antioxidant capability or reduction in allergenic compounds. Protease applications in industrial processes are constantly being introduced and can be advantageous compared to chemical processes, by increasing hydrolysis specificity, product preservation and purity, and reducing environmental impact. Differences in specificity between proteases are very important to take in to consideration as a guide for the choice of protease according to the protein source to be hydrolyzed or predicted products. In this present review, some aspects of the processes that involve protein hydrolysis steps are discussed, especially considering the application of specific proteases as a tool on Food Biotechnology.
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Protein hydrolysis using proteases: An important tool for Food Biotechnology
Journal of Molecular Catalysis B: Enzymatic, 2013Co-Authors: Olga Luisa TavanoAbstract:This review intended to give a brief idea of the importance of proteases applications. Processes that involve protein hydrolysis steps find wide ranging utilizations, such as cleaning process, proteomic studies, or Food Biotechnology process. Many positive effects hoped for with Food processing can be achieved by protein hydrolysis using specific proteases, changing nutritional, bioactive and functional properties of Food proteins, which include improved digestibility, modifications of sensory quality (such as texture or taste), improvement of antioxidant capability or reduction in allergenic compounds. Protease applications in industrial processes are constantly being introduced and can be advantageous compared to chemical processes, by increasing hydrolysis specificity, product preservation and purity, and reducing environmental impact. Differences in specificity between proteases are very important to take in to consideration as a guide for the choice of protease according to the protein source to be hydrolyzed or predicted products. In this present review, some aspects of the processes that involve protein hydrolysis steps are discussed, especially considering the application of specific proteases as a tool on Food Biotechnology. © 2012 Elsevier B.V. All rights reserved.
Emmanuel Gaquerel - One of the best experts on this subject based on the ideXlab platform.
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metabolomic profile of cacao cell suspensions growing in blue light dark conditions with potential in Food Biotechnology
Plant Cell Tissue and Organ Culture, 2019Co-Authors: Adriana M Gallego, Luisa F Rojas, Hector A Rodriguez, Conrado Mora, Lucia Atehortua, Aura I Urrea, Mark J Guiltinan, Siela N Maximova, Emmanuel GaquerelAbstract:Theobroma cacao is a rich source of flavonoid compounds, which are potent antioxidants. Flavonoids are well-known for their health benefits against cardiovascular diseases, cancer, and improvement of blood pressure. For this reason, cacao mass production has drawn the attention from the functional Foods industry. Furthermore, cacao cell suspensions can be used to evaluate complex biosynthetic pathways, such as flavonoids due to the homogeneity of the cell population, the unlimited availability of raw material, the high cell growth and division rates, and the reproducibility of in vitro growth conditions. However, the metabolome of cacao could be affected by exposure to light; especially shorter wavelengths such as blue light trigger targeted flavonoid synthesis. Here, we provide the first report of the metabolomic profile of cacao cell suspensions grown under white-blue and dark conditions. For this, targeted metabolomics was conducted on flavonoids, including bioactive compounds such as catechin, epicatechin and proanthocyanidins (PAs). Moreover, untargeted metabolomics was performed to evaluate the response of the endogenous metabolites exposed to darkness and light. For this, unsupervised and supervised multivariate methods were used. Additionally, a chemical annotation and classification was conducted for the top 50 features obtained from the PLS-DA, in order to identify metabolic pathways that are associated to the light treatments. An increase of glycosylated flavonoids and PAs with higher degrees of polymerization from cells grown under light compared to dark, suggested that light conditions may trigger mechanisms associated with moderate stress. Additionally, lipids, flavonoids, and phytosterols increased after light treatment. The potential of cacao cell suspensions in Food Biotechnology is discussed, considering that the characterization and quantification of the cacao flavonoid composition are the first steps to evaluate the putative contribution of chocolate to human health. Metabolomic profiles of cacao cell suspensions under light and dark conditions suggest that flavonoid modification processes could be involved in defense response under light stress.
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Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in Food Biotechnology
Plant Cell Tissue and Organ Culture, 2019Co-Authors: Adriana M Gallego, Luisa F Rojas, Hector A Rodriguez, Conrado Mora, Lucia Atehortua, Aura I Urrea, Mark J Guiltinan, Siela N Maximova, Emmanuel Gaquerel, Martha ZuluagaAbstract:Theobroma cacao is a rich source of flavonoid compounds, which are potent antioxidants. Flavonoids are well-known for their health benefits against cardiovascular diseases, cancer, and improvement of blood pressure. For this reason, cacao mass production has drawn the attention from the functional Foods industry. Furthermore, cacao cell suspensions can be used to evaluate complex biosynthetic pathways, such as flavonoids due to the homogeneity of the cell population, the unlimited availability of raw material, the high cell growth and division rates, and the reproducibility of in vitro growth conditions. However, the metabolome of cacao could be affected by exposure to light; especially shorter wavelengths such as blue light trigger targeted flavonoid synthesis. Here, we provide the first report of the metabolomic profile of cacao cell suspensions grown under white-blue and dark conditions. For this, targeted metabolomics was conducted on flavonoids, including bioactive compounds such as catechin, epicatechin and proanthocyanidins (PAs). Moreover, untargeted metabolomics was performed to evaluate the response of the endogenous metabolites exposed to darkness and light. For this, unsupervised and supervised multivariate methods were used. Additionally, a chemical annotation and classification was conducted for the top 50 features obtained from the PLS-DA, in order to identify metabolic pathways that are associated to the light treatments. An increase of glycosylated flavonoids and PAs with higher degrees of polymerization from cells grown under light compared to dark, suggested that light conditions may trigger mechanisms associated with moderate stress. Additionally, lipids, flavonoids, and phytosterols increased after light treatment. The potential of cacao cell suspensions in Food Biotechnology is discussed, considering that the characterization and quantification of the cacao flavonoid composition are the first steps to evaluate the putative contribution of chocolate to human health. Metabolomic profiles of cacao cell suspensions under light and dark conditions suggest that flavonoid modification processes could be involved in defense response under light stress.
Laura Privalle - One of the best experts on this subject based on the ideXlab platform.
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Women in Sustainable Agriculture and Food Biotechnology - Women in Sustainable Agriculture and Food Biotechnology
Women in Engineering and Science, 2020Co-Authors: Laura PrivalleAbstract:This volume describes the contributions made by women scientists to the field of agricultural Biotechnology, the most quickly adopted agricultural practice ever adopted. It features the perspectives of women educators, researchers and key stakeholders towards the development, implementation and acceptance of this modern technology. It describes the multiplying contemporary challenges in the field, how women are overcoming technological barriers, and their thoughts on what the future may hold. As sustainable agricultural practices increasingly represent a key option in the drive towards building a greener global community, the scientific, technological and implementation issues covered in this book are vital information for anyone working in environmental engineering. Provides a broad analysis of the science of agriculture, focusing on the contributions of women to the field, from basic research to applied technology Offers insights into hot topics in the field across the life cycle, from genetic engineering to optimization methodologies to safety evaluations and market acceptance Describes the complex global nature of modern agriculture and Food production
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Pioneering Women in Sustainable Agriculture and Food Biotechnology
Women in Sustainable Agriculture and Food Biotechnology, 2017Co-Authors: Jill S. Tietjen, Laura PrivalleAbstract:The original plant breeders were women. When humans moved from the hunter/gatherer phase into the cultivation phase, women kept the seeds from those plants that had the most desirable traits for use the following season. These traits included biggest and strongest, plants with non-shattering seed pods, seeds that did not become dormant, blooms that flowered synchronously across the population and larger fruits and grains. Domestication of wild plants required many generations. As we think about sustainable agriculture and Food Biotechnology today, many branches of science have been tapped for the advances that we have experienced. Women contributed to each of these sciences as they evolved and led to plant biology and Biotechnology. Women’s contributions began BC and have continued through the 21st century. These women were alchemists, botanists and plant biologists, chemists, science writers and philosophers, zoologists and cytologists, biochemists, geneticists, biologists and molecular biologists, agriculturists, and plant and agricultural biotechnologists. Let’s learn about some of those pioneering women through the ages.
Hector A Rodriguez - One of the best experts on this subject based on the ideXlab platform.
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metabolomic profile of cacao cell suspensions growing in blue light dark conditions with potential in Food Biotechnology
Plant Cell Tissue and Organ Culture, 2019Co-Authors: Adriana M Gallego, Luisa F Rojas, Hector A Rodriguez, Conrado Mora, Lucia Atehortua, Aura I Urrea, Mark J Guiltinan, Siela N Maximova, Emmanuel GaquerelAbstract:Theobroma cacao is a rich source of flavonoid compounds, which are potent antioxidants. Flavonoids are well-known for their health benefits against cardiovascular diseases, cancer, and improvement of blood pressure. For this reason, cacao mass production has drawn the attention from the functional Foods industry. Furthermore, cacao cell suspensions can be used to evaluate complex biosynthetic pathways, such as flavonoids due to the homogeneity of the cell population, the unlimited availability of raw material, the high cell growth and division rates, and the reproducibility of in vitro growth conditions. However, the metabolome of cacao could be affected by exposure to light; especially shorter wavelengths such as blue light trigger targeted flavonoid synthesis. Here, we provide the first report of the metabolomic profile of cacao cell suspensions grown under white-blue and dark conditions. For this, targeted metabolomics was conducted on flavonoids, including bioactive compounds such as catechin, epicatechin and proanthocyanidins (PAs). Moreover, untargeted metabolomics was performed to evaluate the response of the endogenous metabolites exposed to darkness and light. For this, unsupervised and supervised multivariate methods were used. Additionally, a chemical annotation and classification was conducted for the top 50 features obtained from the PLS-DA, in order to identify metabolic pathways that are associated to the light treatments. An increase of glycosylated flavonoids and PAs with higher degrees of polymerization from cells grown under light compared to dark, suggested that light conditions may trigger mechanisms associated with moderate stress. Additionally, lipids, flavonoids, and phytosterols increased after light treatment. The potential of cacao cell suspensions in Food Biotechnology is discussed, considering that the characterization and quantification of the cacao flavonoid composition are the first steps to evaluate the putative contribution of chocolate to human health. Metabolomic profiles of cacao cell suspensions under light and dark conditions suggest that flavonoid modification processes could be involved in defense response under light stress.
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Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in Food Biotechnology
Plant Cell Tissue and Organ Culture, 2019Co-Authors: Adriana M Gallego, Luisa F Rojas, Hector A Rodriguez, Conrado Mora, Lucia Atehortua, Aura I Urrea, Mark J Guiltinan, Siela N Maximova, Emmanuel Gaquerel, Martha ZuluagaAbstract:Theobroma cacao is a rich source of flavonoid compounds, which are potent antioxidants. Flavonoids are well-known for their health benefits against cardiovascular diseases, cancer, and improvement of blood pressure. For this reason, cacao mass production has drawn the attention from the functional Foods industry. Furthermore, cacao cell suspensions can be used to evaluate complex biosynthetic pathways, such as flavonoids due to the homogeneity of the cell population, the unlimited availability of raw material, the high cell growth and division rates, and the reproducibility of in vitro growth conditions. However, the metabolome of cacao could be affected by exposure to light; especially shorter wavelengths such as blue light trigger targeted flavonoid synthesis. Here, we provide the first report of the metabolomic profile of cacao cell suspensions grown under white-blue and dark conditions. For this, targeted metabolomics was conducted on flavonoids, including bioactive compounds such as catechin, epicatechin and proanthocyanidins (PAs). Moreover, untargeted metabolomics was performed to evaluate the response of the endogenous metabolites exposed to darkness and light. For this, unsupervised and supervised multivariate methods were used. Additionally, a chemical annotation and classification was conducted for the top 50 features obtained from the PLS-DA, in order to identify metabolic pathways that are associated to the light treatments. An increase of glycosylated flavonoids and PAs with higher degrees of polymerization from cells grown under light compared to dark, suggested that light conditions may trigger mechanisms associated with moderate stress. Additionally, lipids, flavonoids, and phytosterols increased after light treatment. The potential of cacao cell suspensions in Food Biotechnology is discussed, considering that the characterization and quantification of the cacao flavonoid composition are the first steps to evaluate the putative contribution of chocolate to human health. Metabolomic profiles of cacao cell suspensions under light and dark conditions suggest that flavonoid modification processes could be involved in defense response under light stress.
William K Hallman - One of the best experts on this subject based on the ideXlab platform.
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UNCOVERING FACTORS INFLUENCING PUBLIC PERCEPTIONS OF Food Biotechnology
The research reports, 2020Co-Authors: Ferdaus Hossain, Benjamin M Onyango, Adesoji O Adelaja, Brian J Schilling, William K HallmanAbstract:Significant divergence exists in public opinions about Biotechnology. Although there is broad support for plant Biotechnology for health benefits, opinions differ on the issue of animal genetics for pure economic benefits. While some are opposed to it, many are undecided about genetically modified Foods. Considerable skepticism exists about scientists, corporations and government which have negative influence on public acceptance of Food Biotechnology. Consumers' personal attributes have significant influence on their views about various Biotechnology issues.
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culture and technological innovation impact of institutional trust and appreciation of nature on attitudes towards Food Biotechnology in the usa and germany
International Journal of Public Opinion Research, 2007Co-Authors: Hans Peter Peters, John T Lang, Magdalena Sawicka, William K HallmanAbstract:Using ‘general trust in institutions’ and ‘concepts of nature’ as examples, the article analyzes the influence of cultural factors on sense-making of Food Biotechnology and the resulting public attitudes in the USA and Germany. According to the hypotheses investigated, different levels of trust and appreciation of nature explain part of the well-known differences in attitudes between both countries. The analysis of a cross-cultural survey of the general population shows that appreciation of nature is a predictor of attitudes in both countries. The higher appreciation of nature in Germany partly explains why attitudes towards Food Biotechnology are more negative in Germany than in the USA. The relationship between trust and attitudes is more complex than expected, however. Institutional trust is a moderate predictor of attitudes towards Food Biotechnology in the USA but not in Germany. To explain the varying effectiveness of trust in resolving innovation-related uncertainty we refer to differences in issue framing in both countries and to the higher degree of universalism and individualism in the USA. We conclude that the higher relevance of trust and the lower appreciation of nature make the U.S. culture more apt to assimilate technical innovations than the German culture.
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consumer acceptance of Food Biotechnology willingness to buy genetically modified Food products
Journal of International Food & Agribusiness Marketing, 2004Co-Authors: Ferdaus Hossain, Benjamin M Onyango, Adesoji O Adelaja, Brian J Schilling, William K HallmanAbstract:Abstract Using data from a national survey, this study examines public acceptance of Food Biotechnology by modeling consumers' willingness to buy genetically modified Foods. Empirical results suggest that younger, white, male and college educated individuals are more likely to accept Food Biotechnology. However, consumers' views about scientists and Biotechnology companies, and their trust and confidence in government regulators, have greater impacts on their acceptance of genetically modified Foods than their economic and demographic attributes. Overall, consumers view Food Biotechnology as a risk-benefit issue rather than an ideological issue. There is some evidence of regional differences in the acceptance of bioengineered Food products.
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Product attributes, consumer benefits and public approval of genetically modified Foods
International Journal of Consumer Studies, 2003Co-Authors: Ferdaus Hossain, Benjamin M Onyango, Brian J Schilling, William K Hallman, Adesoji O AdelajaAbstract:The use of Biotechnology in Food production has generated considerable debate involving the benefits and risks associated with its use. Consumer acceptance of genetically modified Foods is a critical factor that will affect the future of this technology. Using data from a national survey, this study examines how public acceptance of Food Biotechnology is related to consumers’ socioeconomic and value attributes as well as the benefits associated with the use of this technology. Empirical results suggest that consumer acceptance of Food Biotechnology increases considerably when the use of this technology brings tangible benefits for the public. Consumers with different socioeconomic and demographic attributes have diverging views of Food Biotechnology only when its use brings specific benefits to them. When the use of genetic technology confers no additional benefit, public attitudes towards genetically modified Foods are driven primarily by their scientific knowledge, views of scientists and corporations associated with Biotechnology as well as public trust and confidence in government.
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consumer acceptance of Food Biotechnology willingness to buy genetically modified Food products
The research reports, 2002Co-Authors: Ferdaus Hossain, Benjamin M Onyango, Adesoji O Adelaja, Brian J Schilling, William K HallmanAbstract:Biotechnology is often viewed as the defining technology for the future of Food and agriculture with the potential to deliver a wide range of economic and health benefits. Public acceptance of genetically modified Food products is a critical factor for this emerging technology. Using data from a national survey, this study examines public acceptance of Food Biotechnology by modeling consumers' willingness to buy genetically modified Foods. Empirical results suggest that younger, white, male and college educated individuals are more likely to accept Food Biotechnology. Public confidence in scientists, corporations, as well as government has significant effects on consumer acceptance of Food Biotechnology. While religious views influence consumer acceptance of Food Biotechnology, income and social/political orientations do not have significant effects. Empirical results indicate regional differences in the acceptance of genetically modified Foods.