Results 21 to 30 of about 3,384,573 (315)
Dielectric Properties of Foods
Turkish Journal of Agriculture: Food Science and Technology, 2019 Dielectric properties of materials are used for evaluating their interactions with electromagnetic energy. Dielectric properties of food materials are required for various applications in food industry such as microwave (at 915 or 2450 MHz), radio wave ...
Buşra Tıraş, Sercan Dede, Filiz Altay
doaj +1 more source
Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions
Future Foods, 2023 Berry protein, due to its functional properties, was extracted from redcurrant pomace seeds (RPS) in aqueous media to utilise side-streams and increase the sustainability of food production.
L.V. Sankowski +3 more
doaj +1 more source
Oat protein as plant-derived gelling agent: Properties and potential of modification
Future Foods, 2021 The need for finding sustainable alternatives to animal originated proteins accelerates the development of plant-based innovations. Oat proteins are potential candidates as performance ingredient for tailoring taste and texture. Therefore, the ability of
Monika Brückner-Gühmann +3 more
doaj +1 more source
Food Hydrocolloids for Health, 2022 Mealworm protein has the general potential to substitute environmentally less favourable, animal derived raw-materials as a gelling biomaterial for zinc enriched wound healing ointments.
Martina Klost +2 more
doaj +1 more source
Foods, 2022 Protein corona (PC) adsorbed on the surface of nanoparticles brings new research perspectives on the interaction between nanoparticles and fermentative microorganisms.
Zi-Yi Zheng +4 more
doaj +1 more source
Food webs in forest and pasture streams in the Waikato region, New Zealand: A study based on analyses of stable isotopes of carbon and nitrogen, and fish gut contents. [PDF]
, 1997 Stable isotopes of carbon (C) and nitrogen (N) were studied in 11 stream communities in the Waikato region of New Zealand. From comparisons of mean d13C and d15N values, food webs in the shaded, forest streams were clearly based on allochthonous material
Biggs B., Lester P. J., Main M. L.
core +2 more sources
Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making
Frontiers in Microbiology, 2022 Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in koji.
Guiliang Tan +8 more
doaj +1 more source
Frontiers in Microbiology, 2022 Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation.
Guiliang Tan +8 more
doaj +1 more source
Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid
Foods, 2018 In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content.
Friederike Gutöhrlein +2 more
doaj +1 more source
Journal of Cachexia, Sarcopenia and Muscle, 2021 Background Although mounting evidence indicates that insulin resistance (IR) co‐occurs with mitochondrial dysfunction in skeletal muscle, there is no clear causal link between mitochondrial dysfunction and IR pathogenesis.
Hyunjung Lee +6 more
doaj +1 more source