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MetabolomicsIndustrial by-products as a novel circular source of biocompatible extracellular vesicles

Extracellular vesicles (EVs) constitute an intricate system of molecular exchange that has recently gained tremendous interest. However, sustainable sources of safe biological EVs remain scarce and elusive. In this study we explore and define the use of food industry byproducts (BP) as a circular...

2022-05-17 | MTBLS2801 | MetaboLights
ProteomicsProteomics characterization of extracellular vesicles derived from fermented food industry by-product: looking for new potential delivery vectors
In the last decade, the interest in extracellular vesicles (EVs) as safe and biocompatible nano-transporters has risen dramatically, as these nanoparticles can be used to increase the delivery efficiency rate and reduce secondary effects. However, the difficulty for its obtention in large quantities...
ORGANISM(S): Bos taurus (Bovine) 
2022-04-27 | PXD025780 | Pride
Food industry by-products Proteomics Evs Nanotransporters Nanovectors Molecular weight cut-off Lc-ms Extracellular vesicles Food-derived vesicles Circular economy 
ProteomicsTargeted mass spectrometry quantification of total soy protein residues from commercially processed ingredients for food allergen management
Soybean is one of the most commonly allergenic foods in the U.S., and the ubiquity and variety of commercial soy ingredients in the food industry make it a challenging allergen to avoid. The processing methods used to produce soy-derived ingredients result in protein modifications that often substan...
ORGANISM(S): Glycine Max 
2021-03-29 | PXD022639 | panorama
TranscriptomicsTranscriptomic response of rice leaves to 30% CO2 concentration
Analysis of rice leaves (V2 stage) in response to a short treatment with very high CO2 concentration in the dark, using standard atmosphere as control. Results provide insight into molecular mechanisms occurring in response to these extreme conditions, which are often used in the food industry. V2 r...
ORGANISM(S): Oryza sativa 
2016-07-01 | E-GEOD-70840 | biostudies-arrayexpress
UnknownProtocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques-A Case Study of a Snack with Antioxidant Properties for Physically Active People.
Not available
S-EPMC8064058 | biostudies-literature
UnknownSensory Evaluation of Vanillin Obtained by Fungi in the Solid-State Fermentation from Agri-Food Industry By-Products.
Not available
S-EPMC12566194 | biostudies-literature
UnknownFluorescent Carbon Dots from Food Industry By-Products for Cell Imaging.
Not available
S-EPMC9963507 | biostudies-literature
UnknownA Guide for the Food Industry to Meet the Future Skills Requirements Emerging with Industry 4.0.
Not available
S-EPMC7230995 | biostudies-literature
UnknownConsumers acceptance of new food ingredients from the food industry's by-products-a focus group study.
Not available
S-EPMC11961439 | biostudies-literature
UnknownEvaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry.
Not available
S-EPMC8624466 | biostudies-literature
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