Results 11 to 20 of about 877,442 (222)

Drug release kinetics of capsule shells from seaweed carrageenan extract (Eucheuma cottonii) and potato starch as a gelling agent

Bulletin of the National Research Centre, 2023
Background Capsules are created to put a drug or active pharmaceutical ingredient in an elegant, odorless, tasteless, easy-to-swallow and to-fill shell commonly produced from gelatin.
Emi Erawati, Hamid Hamid, Malik Musthofa, Rois Fatoni, Setyo Nurwaini, Anisa Ur Rahmah, Panji Rasma Setiawan   +6 more
doaj   +1 more source

Postprandial effects of a whey protein-based multi-ingredient nutritional drink compared with a normal breakfast on glucose, insulin, and active GLP-1 response among type 2 diabetic subjects: a crossover randomised controlled trial

Journal of Nutritional Science, 2021
Postprandial hyperglycaemia is recognised as an important target in type 2 diabetes management. Dietary pattern, meal composition, and amount of food intake are major factors for maintaining postprandial blood glucose levels. The aim of this study was to
Pimnapanut Sridonpai, Aree Prachansuwan, Kemika Praengam, Siriporn Tuntipopipat, Wantanee Kriengsinyos   +4 more
doaj   +1 more source

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD [PDF]

Journal of Food and Dairy Sciences, 2013
        The present study was designed to estimate the effects of addition of whole cereals flour on rheological and chemical properties of pan bread processed from whole cereals flour.
M. El-Sayed, Manal Salama, Jehan Ghoneim, Rania El-Gammal   +3 more
doaj   +1 more source

Influence of min-a-zel plus and maize meal addition on the quality of lucerne silage [PDF]

Journal of Agricultural Sciences (Belgrade), 2004
The influence of mineral adsorbent Min-A-Zel Plus (5 g/kg) and maize meal (25 and 50 g/kg) used alone or combined, on chemical composition, biochemical changes and quality of lucerne silage was investigated.
Đorđević Nenad 1, Grubić Goran, Adamović Milan, Koljajić Viliman   +3 more
doaj   +1 more source

Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid

Applied Sciences, 2021
Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production of banana puree mainly consists of three phases, i.e., raw material pretreatment, heat treatment, and the ...
Marianna Gallo, Francesca Passannanti, Paola Schiattarella, Angela Esposito, Rosa Colucci Cante, Federica Nigro, Andrea Budelli, Roberto Nigro   +7 more
doaj   +1 more source

Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions

Molecules, 2019
The effects of temperature and ethanol concentration on the kinetics of anthocyanin adsorption and desorption interactions with five cell wall materials (CWM) of different composition were investigated. Using temperatures of 15 °C and 30 °C and
Cristina Medina-Plaza, Jordan W. Beaver, Larry Lerno, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, Anita Oberholster   +7 more
doaj   +1 more source

The effect of replacing red palm stearin with red palm olein in baked potato cookies

Grasas y Aceites, 2022
Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:
J. Xu, Y.Y. Liu, T.M. Olajide, H.A. Liu, X.C. Weng   +4 more
doaj   +1 more source

FRACTIONAL COMPOSITION OF WATER-SOLUBLE PROTEIN COMPONENTS OF DRY FERMENTOLIZATE AND STARTER FEED FOR SALMON FISH

Известия ТИНРО, 2019
Data on fractional composition of proteins and peptides in the dry fermentolizate and starter feed developed in TINRO are presented and compared with that composition in natural prey consumed by salmon juveniles and in compound feed for them used in fish
A. N. Bashtovoy, E. P. Karaulova, G. N. Timchishina, K. G. Pavel, P. L. Pasechnik   +4 more
doaj   +1 more source

Optimization of extraction conditions for volatile flavor compounds in crayfish boiled liquid based on HS-SPME-GC-MS

Shipin yu jixie, 2022
Objective: In order to increase the added value of crayfish by-products. Methods: With chromatographic peaks and peak areas as the inspection indicators, the optimization on equilibrium time, addition of sodium chloride, extraction time and extraction ...
YANG Qi-fu, XU Wen-si, HU Si-si, MA Jia-chen, HUANG Di, LIU Li-ping, HE Jiang, YANG Pin-hong, ZHOU Shun-xiang   +8 more
doaj   +1 more source

Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus

CyTA - Journal of Food, 2018
To improve product quality and osmotic efficiency, the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition, flavor, texture, microstructure, and water state in button ...
Pei Fei, Chen Lifu, Yang Wenjian, Zhao Liyan, Fang Yong, Ma Ning, Hu Qiuhui   +6 more
doaj   +1 more source