Results 11 to 20 of about 75,618 (176)

Effects of Basil Seed Gum on Physicochemical, Antioxidant, and Sensory Properties of Carrot Powder-Enriched Pancakes. [PDF]

Food Sci Nutr
Graphical overview of pancake formulation incorporating carrot powder and basil seed gum and evaluation of physicochemical properties. ABSTRACT Natural hydrocolloids are increasingly used in bakery products to improve texture, stability, and functional quality. This study evaluated the effect of basil seed gum (BSG) at levels of 0, 0.1%, 0.2%, and 0.3%
Salehi F, Vejdanivahid S.
europepmc   +2 more sources

Advances in Pulse and Oil Seed Industry Coproduct-Derived Sustainable Food Packaging: Biopolymers, Additives, Processing Technologies, and Functional Applications. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT The demand for sustainable, functional food packaging from agricultural coproducts such as hulls, meals, fibers, gums, and press residues from pulse and oilseed industries is increasing. These secondary streams from crops such as soybean, canola, hemp, sunflower, lentils, peas, beans, and chickpeas are rich in proteins, polysaccharides, lignin,
Dissanayake T, Abeysinghe V, Chairez-Jimenez C, Ravichandran S, Bandara N.   +4 more
europepmc   +2 more sources

How Does the Extraction of Remaining Lipids From Babassu Press Cake Using Green and Traditional Solvents Affect the Oil and Defatted Solids? [PDF]

J Food Sci
ABSTRACT Babassu (Orbignya phalerata) plays a crucial role in several indigenous and quilombo communities in the north and northeast regions of Brazil. Mechanical pressing of nuts yields babassu oil of interest to the cosmetic and pharmaceutical industries.
Fioriti CSR, Magalhães PJC, Visioli PCF, Aracava KK, Prado JPZ, Rodrigues CEDC.   +5 more
europepmc   +2 more sources

Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity

Foods, 2022
Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare six agri-food wastes/byproducts ...
César Burgos-Díaz, Yohanna Mosi-Roa, Mauricio Opazo-Navarrete, Mariela Bustamante, Karla Garrido-Miranda   +4 more
doaj   +1 more source

Gluten-Free Cakes With <i>Locusta migratoria</i> as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes. [PDF]

Food Sci Nutr
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Dadalı C, Özcan Y.
europepmc   +2 more sources

Dietary Supplementation of Olive Pomace in Lactating Buffaloes: Effects on Milk and Yogurt Composition and Fatty Acid Profile. [PDF]

Vet Med Sci
Olive pomace in lactating buffaloes: Fifteen lactating buffaloes were fed with 0%, 7.5%, and 15% olive pomace substituted with wheat flour for 45 days. Replacing olive pomace with wheat flour in the diet of lactating buffaloes increased milk fat, the concentration of short‐chain and unsaturated fatty acids, and conjugated fatty acids.
Mohammadabadi T, Amindavar S, Chaji M.
europepmc   +2 more sources

Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application

Foods, 2022
The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food ...
Athira Mohanan, Kim Harrison, David M. L. Cooper, Michael T. Nickerson, Supratim Ghosh   +4 more
doaj   +1 more source

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)

Food Chemistry, 2023
To develop novel processes for valorizing agro-industry side-streams, canola (Brassica napus) oil press cakes (CPC) were treated with lactic acid bacteria, carbohydrase, and protease. Altogether 29 protein-rich liquid fractions were obtained, of which the composition was analyzed using chromatographic and mass spectrometric methods. A clear association
Ye Tian, Ying Zhou, Marie Kriisa, Maret Anderson, Oskar Laaksonen, Mary-Liis Kütt, Maike Föste, Małgorzata Korzeniowska, Baoru Yang   +8 more
openaire   +2 more sources

Effect of Dietary Vegetable Sources Rich in Unsaturated Fatty Acids on Milk Production, Composition, and Cheese Fatty Acid Profile in Sheep: A Meta-Analysis

Frontiers in Veterinary Science, 2021
A meta-analysis was conducted to analyze the effects of different dietary vegetable sources rich in unsaturated FA (UFA) on sheep cheese FA profile.
Einar Vargas-Bello-Pérez, Babak Darabighane, Florencia E. Miccoli, Florencia E. Miccoli, Pilar Gómez-Cortés, Manuel Gonzalez-Ronquillo, Marcello Mele   +6 more
doaj   +1 more source

Performance Parameters, Plasma Lipid Status, and Lymphoid Tissue Fatty Acid Profile of Broiler Chicks Fed Camelina Cake [PDF]

Brazilian Journal of Poultry Science, 2019
The effects of dietary camelina cake (CAMC) on broiler chicks’growth performance, plasma lipid status and fatty acid profile (FA) of lymphoid organs were evaluated.
G Anca, M Hăbeanu, NA Lefter, M Ropotă
doaj   +1 more source