Results 161 to 170 of about 246,489 (255)

Effect of Fruit Acid–Milk Protein–Polysaccharide Interactions on the Physicochemical Properties and Sensory Quality of Low‐Fat Frozen Yoghurt

ChemFoodChem, EarlyView.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil, Atanu H. Jana, Bhavbhuti Mehta, Ankit Bihola, Vijay Kele, Ajay Singh   +5 more
wiley   +1 more source

Regulation by Dietary Carbohydrates of Intermediary Metabolism in Liver and Muscle of Two Isogenic Lines of Rainbow Trout. [PDF]

Front Physiol, 2018
Song X, Marandel L, Skiba-Cassy S, Corraze G, Dupont-Nivet M, Quillet E, Geurden I, Panserat S.   +7 more
europepmc   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Intake of dietary carbohydrates in early adulthood and adolescence and breast density among young women. [PDF]

Cancer Causes Control, 2018
Jung S, Goloubeva O, Hylton N, Klifa C, LeBlanc E, Shepherd J, Snetselaar L, Van Horn L, Dorgan JF.   +8 more
europepmc   +1 more source

An Experimental and Educational Framework for Nonenzymatic Polyphenol Conversion: Bridging Molecular Food Science and Materials Technology through Organic Chemistry

ChemFoodChem, EarlyView.
Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco, Matteo Spagnuolo, Maria Calasso, Danilo Vona, Maria De Angelis   +4 more
wiley   +1 more source

Glycaemic and insulinemic response to dietary carbohydrates in horses. [PDF]

Acta Vet Scand, 2016
Brøkner C, Austbø D, Næsset JA, Blache D, Knudsen KE, Hansen HH, Tauson AH.   +6 more
europepmc   +1 more source

Spouted bed drying parameters and adjuvant effects on polyphenol retention and antioxidant activity in mango peel powders

The Canadian Journal of Chemical Engineering, EarlyView.
Spouted bed drying of mango peels with colloidal SiO2 and corn starch produces a free‐flowing powder with reduced agglomeration, increased drying yield, and preserved antioxidant and polyphenol content. Abstract The production of polyphenol‐rich powders is a promising strategy for valorizing agro‐industrial byproducts. This study evaluated drying yield,
Guilherme Henrique Alves Pinto, Fábio Bentes Freire, José Teixeira Freire, Wanderley Pereira Oliveira   +3 more
wiley   +1 more source

The Administration of Chitosan-Tripolyphosphate-DNA Nanoparticles to Express Exogenous SREBP1a Enhances Conversion of Dietary Carbohydrates into Lipids in the Liver of Sparus aurata. [PDF]

Biomolecules, 2019
Silva-Marrero JI, Villasante J, Rashidpour A, Palma M, Fàbregas A, Almajano MP, Viegas I, Jones JG, Miñarro M, Ticó JR, Baanante IV, Metón I.   +11 more
europepmc   +1 more source