Results 51 to 60 of about 30,605,235 (188)

Analysis of carbonylated proteins in cake formulations added with whey protein

Revista Brasileira de Nutrição Esportiva, 2023
Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation.
Alisson de Carvalho Gonçalves, Jaqueline Borges, Renata Campos Leão, Luiz Ricardo Soldi, Katia Aparecida Silva, Guilherme Portari   +5 more
doaj  

Comprehensive Evaluation of OS Starch–Oleic Acid Mixtures: From Functional Properties to Their Application in Films with Improved Water Resistance

Molecules
This study investigated the effects of octenyl succinate (OS) starches mixed with oleic acid on functional properties and potential use in edible films. Potato starches esterified with 1%, 3%, 5%, or 7% of octenyl succinic anhydride (OSA) were mixed with
Karolina Królikowska, Paulina Pająk, Sławomir Pietrzyk, Karolina Czaplak, Katarzyna Strządała   +4 more
doaj   +1 more source

"Food Not Bombs" drawing

A drawing by Food Not Bombs co-founder Keith McHenry to illustrate Food Not Bombs gatherings, tours or other actions. This drawing depicts and overhead view of three tables of kitchen supplies and equipment and a lateral and overhead view of three tables
McHenry, Keith, 1957-
core   +1 more source

Strecker degradation products of aspartic and glutamic acids and their amides

Czech Journal of Food Sciences, 2001
Aspartic and glutamic acids, asparagine and glutamine were oxidised with either potassium peroxodisulphate or glyoxal. Nonvolatile products were derivatised and analysed by GC/FID and GC/MS.
J. Rössner, J. Velíšek, F. Pudil, J. Davídek   +3 more
doaj   +1 more source

Determination of astringent taste in model solutions and in beverages

Czech Journal of Food Sciences, 2001
The astringent taste is important for the sensory quality of beverages. Perception thresholds of two important astringent compounds - tannic acid and (+)-catechin were determined using two procedures.
H. Valentová, S. Škrovánková, Z. Panovská, J. Pokorný   +3 more
doaj   +1 more source

Food safety in Finland 2020 [PDF]

, 2021
This report presents the 2020 results of regulatory control related to food safety, official controls and monitoring programmes on food and feed as well as research and risk assessments.
Finnish Food Authority
core  

Food safety in Finland 2019 [PDF]

, 2020
This report presents for the year 2019 the results of regulatory control related to food safety, official controls and monitoring programmes on food and feed, as well as research and risk assessments. The report also assesses, based on the results, the
Finnish Food Authority
core  

Food Not Bombs : Feeding Africa

One of a series of posters painted by Food Not Bombs co-founder Keith McHenry to illustrate Food Not Bombs gatherings, tours or other actions. This poster depicts buildings or towns from various cultures, people holding a "Food Not Bombs" banner, and ...
McHenry, Keith, 1957-
core   +1 more source

Food Safety in Finland 2018 [PDF]

, 2019
This report presents for the year 2018 the results of regulatory control related to food safety, official controls and monitoring programmes on food and feed, as well as research and risk assessments. The report also assesses, based on the results, the
Finnish Food Authority
core  

Alkaline Reaction Pathways of Phenolic Compounds with β-Lactoglobulin Peptides: Polymerization and Covalent Adduct Formation

Molecules
A common strategy for a protein’s functionality modification is the covalent binding of phenolic compounds (PCs) under alkaline conditions. Whether intentionally applied or arising during food processing and storage, such reactions are highly relevant ...
Alina Bock, Sarah Rottner, Daniel Güterbock, Ulrike Steinhäuser, Sascha Rohn, Helena Kieserling   +5 more
doaj   +1 more source