Results 121 to 130 of about 182,393 (338)
Food Frontiers, EarlyView.Characterization and Stability of β‐Cyclodextrin/Chlorophyll Inclusion Complexes ABSTRACT Natural green pigments, with their numerous and attractive shades, represent valuable ingredients in food preparations. However, scarce solubility and stability of chlorophyll under use conditions limit its potential application, despite the widespread ...
Claudio Lombardelli +3 more
wiley +1 more source
ACTION OF PANCREATIC ENZYMES UPON CASEIN. [PDF]
, 1918 H. C. Sherman, Dora E. Neun
openalex +1 more source
Characterization of biodegradable composite films prepared from blends of potato starch and casein
Food Biomacromolecules, EarlyView.Abstract Bio‐based composite films offer an eco‐friendly solution, with the potential to reduce plastic waste and environmental pollution. Although composite films combining proteins or starch offer distinct benefits, they can also be formulated using a variety of other biopolymers such as cellulose, chitosan, and pectin for enhanced functionality.
Ditimoni Dutta, Nandan Sit
wiley +1 more source
Dissociation of casein micelles to soluble casein complexes [PDF]
Biochemical Journal, 1969 W K Downey, R D Kearney, R F Murphy
openaire +3 more sources
Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract of this paper highlights the functional characteristics of bioactive peptides derived from millets. It is a promising ingredient and can be used in various applications in food, pharmaceuticals, and healthcare industries and possess biological functions.
Kouser Jan +10 more
wiley +1 more source
A QUANTITATIVE COMPARISON OF CASEIN, LACTALBUMIN, AND EDESTIN FOR GROWTH OR MAINTENANCE
, 1916 Thomas B. Osborne +3 more
openalex +1 more source
Zur Kenntnis der bei der Verdauung des Caseins auftretenden Produkte. I. Mitteilung. [PDF]
, 1909 W. Bissegger, L. Stegmann
openalex +1 more source
Food Safety and Health, EarlyView.This study investigated various properties of milk‐derived bioactive peptides fermented using different strains of Lactobacillus and Pediococcus species. Results revealed that microbial fermentation of cow milk enhanced peptide production, leading to improved ACE‐inhibition and antioxidant properties, thereby making fermented milk a valuable source of ...
Nikita Singh, Smriti Gaur
wiley +1 more source