Results 21 to 30 of about 1,163,326 (313)
Shipin gongye ke-ji, 2023 Removal of proteins is essential for the purification of Cyclocarya paliurus polysaccharides (CPP), which have strong hypoglycemic and antioxidant activities.
Sichen HE +4 more
doaj +1 more source
Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification
Applied Sciences, 2022 The aim of the study was to apply the bioactive components casein hydrolysate and casein–iron chelate to yoghurt and to analyze their influence on product parameters.
Anna Mandecka +3 more
doaj +1 more source
Quality attributes of different marinated oven-grilled pork neck meat
International Journal of Food Properties, 2023 Whereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other.
Charles Odilichukwu R Okpala +5 more
doaj +1 more source
Choosing Suitable Food Vehicles for Functional Food Products
Functional Foods in Health and Disease, 2021 Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences.
Gloria Aderonke Otunola +1 more
openaire +2 more sources
Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains [PDF]
, 2020 Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably.
Augustin, Mary Ann +2 more
core +1 more source
Foods, 2022 The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland.
Charles Odilichukwu R. Okpala +4 more
doaj +1 more source
The variability of physico-chemical properties of brewery spent grain from 8 different breweries
Heliyon, 2021 This research aimed to identify the differences in brewer's spent grains, which were collected from eight breweries for their physicochemical properties.
Joncer Naibaho, Małgorzata Korzeniowska
doaj +1 more source
Integration of functional and traditional food in emerging markets. Regulatory and substantive aspects of yerba mate and quinoa [PDF]
, 2016 Given the rising cost of healthcare, the increase in life expectancy and the wish for a better quality of life, the request for foods and beverages producing a beneficial effect on health has increased worldwide.
Gafare, Claudia Elena +3 more
core +1 more source
FoodsProtein–polysaccharide complexes have been widely used to stabilize emulsions, but the effect of NaCl on ovalbumin–xanthan gum (OVA-XG) complex emulsions is unclear.
Yuanxue Gao +7 more
doaj +1 more source
Molecules, 2021 The aim of the presented research was to obtain reconstituted atelocollagen fibers after extraction from poultry cartilage using the pepsin-acidic method in order to remove telopeptides from the tropocollagen.
Anna Pudło +2 more
doaj +1 more source