Results 11 to 20 of about 1,013,840 (311)
Advances in Polymer Technology, 2022 A type of pentaerythritol cinnamaldehyde bisphenol dicyanate ester (PCBDCy) containing oxaspirocyclic structure is well designed and synthesized in three steps from cinnamaldehyde, pentaerythritol, phenol, and cyanogen bromide.
Xuefeng Lei +4 more
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Sensory Texture and Mastication Physics of Multi-Phase Meat Products
Applied Sciences, 2022 Food products often consist of several phases. Comminuted meat products, for example, are multiphase systems consisting of structured meat particles and unstructured batter-like substance. To develop and understand the processing of these products, it is
Dominic Oppen +3 more
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Food loss and food waste recovery as animal feed: a systematic review [PDF]
, 2021 While society struggles to meet increasing food demand and mitigate food security challenges, approximately one-third of the food produced globally is lost or wasted every year.
Rajeh, Caroline +4 more
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A research note: effect of pH on meat iridescence in precooked cured pork
BMC Research Notes, 2022 Objective The objective of this study was to investigate the effect of pH change of cooked cured pork M. longissimus thoracis et lumborum on iridescence intensity and extent (= percentage of iridescent area) since interaction with light may be related to
Chiara Ruedt, Monika Gibis, Jochen Weiss
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Future Foods, 2022 Stickiness is the combination of adhesion and cohesion and key characteristic for binders in foods to combine particulates into a coherent mass. We investigated the influence of mixing ratio of pea protein and apple pectin powders (w/w) at pH 6 on ...
Pascal Moll +4 more
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Foods, 2022 A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet
Pascal Moll +4 more
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Foods, 2022 Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were ...
Monika Gibis +2 more
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Future Foods, 2023 A plant-based salami-type sausage analogue was manufactured with a glucono-δ-lactone- or transglutaminase+glucono- δ -lactone-induced soy protein isolate-gel as binder to hold together fat mimetic particles and extruded proteins with fibrous structure to
Eva Herz +4 more
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Foods, 2021 Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients.
Ines Kutzli, Jochen Weiss, Monika Gibis
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Applied Sciences, 2021 The production of ultrafine fibers of proteins and polysaccharides by needleless electrospinning can be performed prior to a thermal treatment to form glycoconjugates via the first stage of the Maillard reaction.
Monika Gibis +3 more
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