Results 101 to 110 of about 2,685,316 (292)

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

The Design of Food Safety Management System (FSMS) Plan for Rice Fortification Kernel (RFK) Factory – A Case Study [PDF]

Journal of Food Quality and Hazards Control
Background: The Food Safety Management System (FSMS) functions as a protective mechanism in food manufacturing to ensure consumer safety. In contemporary times, it has evolved into a crucial tool for managing various types of food products. The objective
T. Khatun, M. Asaduzzaman
doaj  

Building blocks of life: improving nutrition and health outcomes through fortification and breastfeeding in the first 1000 days of a child’s life

Frontiers in Nutrition
Micronutrient deficiencies continue to be an important concern in India, particularly among mothers and young children. Food fortification and fortified rice as a scalable and cost-effective solution, has been accepted as a critical intervention to ...
Rohini Saran, Jayendra Kasar, Meenakshi Jha, Jatindra K. Sahu, Sonu S. Babu, Ankur Mutreja   +5 more
doaj   +1 more source

Optimizing the encapsulation of Lactiplantibacillus plantarum and Lactobacillus acidophilus for enhanced storage stability and gut viability using spray drying

Food Biomacromolecules, EarlyView.
Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
wiley   +1 more source

Biofortification in Palm Oil Based on Saponin Nanotechnology: Innovation in Nutritional Stability, Antioxidants and for Functional Quality

Agricultural Science
Palm oil is the world's main vegetable oil commodity and significantly contributes to the food industry. However, challenges related to the low content of certain nutrients and susceptibility to lipid oxidation are major issues that affect product ...
Sapto Priyadi, H. Haryuni, R. Soelistijono, Siti Mardhika Sari   +3 more
doaj   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Blueberry exosome‐like nanoparticles extraction guidelines: Comparative methods and standardized operations

Food Biomacromolecules, EarlyView.
Abstract Blueberry‐derived exosome‐like nanoparticles (BENs) hold significant potential for functional foods and biomedical applications. Efficient extraction is crucial for exploiting their benefits. This guideline compares four principal methods based on key operational and performance parameters.
Si‐Yi Li, Bo‐Wen Hu, Nuo Wang, Jin‐Long Tian   +3 more
wiley   +1 more source

Advances in microencapsulation of β-carotene: innovating traditional and emerging materials and techniques for enhanced functional properties

Food Materials Research
Encapsulation of beta-carotene, a widely recognized antioxidant, and provitamin A compound, has garnered significant interest due to its susceptibility to degradation in various food matrices and during processing.
Floirendo P. Flores
doaj   +1 more source

Food fortification [PDF]

International Journal of Chemical Studies, 2021
openaire   +1 more source

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 more
wiley   +1 more source