Results 171 to 180 of about 3,351,246 (295)

Barley malt-based functional beverage

Funkcionalni napitci spadaju u jednu od najzastupljenijih kategorija funkcionalne hrane, a među njima se posebno ističu napitci na bazi žitarica. Na svojstva konačnog funkcionalnog proizvoda utječu razni parametri kao što su sastav i svojstva sirovine i ...
Radman, Sanja, Frleta Matas, Roberta, Skroza, Danijela, Generalić Mekinić, Ivana, Marić, Nikola   +4 more
core   +1 more source

Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila, Maria Gabriela Bello Koblitz   +1 more
wiley   +1 more source

Upcycling Real‐World Post‐Consumer Polyolefins Plastics Into Light Olefins Via Microwave‐Assisted Processing

Carbon Energy, EarlyView.
Microwave‐driven Ru@α‐Fe2O3 selectively upgrades real‐world post‐consumer mixed polyolefin waste into light olefins with high gas yields and olefin selectivity at markedly reduced temperatures compared with conventional thermal pyrolysis. Strong tolerance of additives and feed heterogeneity highlights an energy‐efficient and scalable route for circular
Yi Su, Chunlin Luo, Md Emdadul Haque, Kangqi Gao, Brandon Robinson, Yujuan Chen, Debangsu Bhattacharyya, Jianli Hu, Yuxin Wang   +8 more
wiley   +1 more source

Bulletin Index 1-900

, 1952
The State Alcoholic Control Commission became the Department of Alcoholic Beverage Control in 1933. The Department became the Division of Alcoholic Beverage Control (under the Department of Law and Public Safety) in 1949.Best copy ...
New Jersey. Department of Alcoholic Beverage Control
core  

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria

This study investigated the quality characteristics of a plant-based functional beverage produced by fermenting almond milk with the probiotic strains Lactiplantibacillus plantarum (WLPL), Lactiplantibacillus pentosus (WLPE), and their combination (WLP).
SAĞDIÇ, Osman, Bekiroglu, Hatice, Cakir, Elif, Dertli, Enes   +3 more
core   +1 more source

Preparation of a functional beverage with α-glucosidase inhibitory peptides obtained from ginkgo seeds. [PDF]

J Food Sci Technol, 2021
Sun W, Wu C, Fan G, Hao G, Shi H, Zhang C.   +5 more
europepmc   +1 more source

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi, György Kenesei, Meltem Boylu Kovács, Zsuzsanna Mednyánszky, Livia Simon Sarkadi   +4 more
wiley   +1 more source

Exploring the Potential of Bovine Whey Fermentation by Non-Selenized and Selenized <i>Enterococcus faecium</i> ABMC-05 for Future Functional Beverage Formulations. [PDF]

Foods
Escobar-Ramírez MC, Pérez-Escalante E, Montiel-Olguín LJ, Contreras-López E, López-Hernández LH, González-Olivares LG.   +5 more
europepmc   +1 more source

Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray

ChemFoodChem, EarlyView.
This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi, Adejoke D. Osinubi, Abosede A. Badeji   +2 more
wiley   +1 more source