Results 31 to 40 of about 88,943 (164)

Fermentation-enabled wellness foods: A fresh perspective

Food Science and Human Wellness, 2019
Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme ...
Huan Xiang, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, Chun Cui, Zheng Ruan   +4 more
doaj   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs

EFSA Journal, 2023
The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Yrjö Roos, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +21 more
doaj   +1 more source

Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose

International Journal of Food Properties, 2023
Vitamin C is a compound that is widely used in food processing as a preservative and antioxidant. The weakness of vitamin C is that it is unstable and very reactive to environmental conditions. To maintain the stability of vitamin C during processing and
Bambang Nurhadi, M. Yusuf Sulaeman, Mahani   +2 more
doaj   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum

EFSA Journal, 2022
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves by RENCO New Zealand. The food enzyme is intended to be used in milk processing for cheese production.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Magdalena Andryszkiewicz, Yi Liu, Andrew Chesson   +20 more
doaj   +1 more source

Dairy products viscosity estimated by laser speckle correlation. [PDF]

PLoS ONE, 2018
Dairy products exhibit several physical properties that are crucial to define whether we like the food or not: firmness, creaminess, thickness, or lightness.
Dmitry D Postnov, Flemming Moller, Olga Sosnovtseva   +2 more
doaj   +1 more source

Physicochemical properties of meat analogs from cowpea (Vigna unguiculata) tempeh substituted with soy protein isolate [PDF]

Brazilian Journal of Food Technology
Legumes are valuable food sources that can serve as an alternative supply of plant-based protein. Among them, cowpea has been explored, although its utilization in food processing remains limited.
Aan Sofyan, Eni Purwani, Sudrajah Warajati Kisnawaty, Setyaningrum Rahmawaty, Sihti Widya Rizkawati, Satiy Annisa Fakita, Fathia Azzahra Shafa Sabiella   +6 more
doaj   +1 more source

A Comprehensive Review on Infrared Heating Applications in Food Processing

Molecules, 2019
Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy ...
Salam A. Aboud, Ammar B. Altemimi, Asaad R. S. Al-HiIphy, Lee Yi-Chen, Francesco Cacciola   +4 more
doaj   +1 more source

Hunting for Hide. Investigating an Other-Than-Food Relationship Between Stone Age Hunters and Wild Animals in Northern Europe

Open Archaeology, 2022
In archaeological hunter-gatherer research, animals are primarily seen as food. Alternatively, they are proposed to serve as symbols and devices for social structuring of human societies. A growing body of literature in humanities and social sciences now
Skandfer Marianne
doaj   +1 more source

Preparation and functional characterization of buckwheat protein glycosylation products

Food Chemistry: X
Buckwheat protein (BP) exhibits a nutritionally balanced amino acid profile and demonstrates multiple bioactive properties, although certain functional limitations restrict its broader application.
Qian Luo, Yan Cui, Weifan Gao, Wei Wang, Mingzhu Zheng, Jingsheng Liu   +5 more
doaj   +1 more source

Nano zinc supplementation in broiler nutrition: current evidence, mechanisms of action, and future perspectives

Frontiers in Veterinary Science
Zinc is an essential trace mineral involved in numerous biological processes, including growth, antioxidant defense, immune function, and intestinal integrity in broiler chickens.
Desiderio Rodriguez Velazquez, Babak Hosseintabar-Ghasemabad, Jorge Antonio Varela Guerrero, Ivan F. Gorlov, Marina I. Slozhenkina, Aleksandr A. Mosolov, Silvia Ondrašovičová, Alireza Seidavi, José Eduardo García Martínez, Francisco Alonso Rodríguez Huerta, Susanne Kreuzer-Redmer, Mona M. M. Y. Eghandour   +11 more
doaj   +1 more source