Results 21 to 30 of about 400,047 (312)

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, Anna Dąbrowska, Łukasz Bobak, Marek Szołtysik   +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, Szymon Juchniewicz, Katarzyna Leicht, Hanna Skendrović, Małgorzata Korzeniowska, Raquel P.F. Guiné   +5 more
doaj   +1 more source

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat

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, Szymon Juchniewicz, Katarzyna Leicht, Małgorzata Korzeniowska, Raquel P. F. Guiné   +4 more
doaj   +1 more source

The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions

Foods
Protein–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, Wen He, Yan Zhao, Yao Yao, Shuping Chen, Lilan Xu, Na Wu, Yonggang Tu   +7 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

CONSUMER ATTITUDES TOWARDS INNOVATIVE FOOD PRODUCTS INCLUDING FUNCTIONAL PRODUCTS — IMPLICATIONS FOR MARKETING IN TERMS OF NUTRITION AND HEALTH CLAIMS

, 2020
In order to identify the attitudes of consumers towards innovative food products, including functional foods, qualitative research was carried out in 2019 to find out what are the components of these attitudes in relation to innovative food, on the ...
Krystyna Gutkowska Professor, PhD, DSc, Jacek Czarnecki, PhD, Eng.   +1 more
core   +1 more source

Characteristics of Reconstituted Collagen Fibers from Chicken Keel Cartilage Depends on Salt Type for Removal of Proteoglycans

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, Szymon Juchniewicz, Wiesław Kopeć   +2 more
doaj   +1 more source

Salted egg white derived-peptides VF-4 and DR-8 improve DSS-induced colitis in mice by inhibiting NF-κB/MAPK/PI3K-AKT signaling pathways and modulating gut microbiota composition

Food Science and Human Wellness
Inflammation underlies many chronic diseases, and inflammatory bowel disease (IBD) is a condition characterized by long-term inflammation of the gut. Egg whites have been shown to contain many beneficial active substances.
Na Zhou, Na Wu, Yao Yao, Shuping Chen, Mingsheng Xu, Zhongping Yin, Yan Zhao, Yonggang Tu   +7 more
doaj   +1 more source

Sorghum in foods: Functionality and potential in innovative products

Critical Reviews in Food Science and Nutrition, 2021
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited ...
Ali Khoddami, Valeria Messina, Komala Vadabalija Venkata, Asgar Farahnaky, Christopher L. Blanchard, Thomas H. Roberts   +5 more
openaire   +3 more sources

Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage

Foods, 2022
As the oxidation of yak ghee is inevitable and as consumer demand for natural products continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by means of green solvent extraction and determined changes in the oxidative ...
Anita Nkansah Agyare, Chang Hong An, Qi Liang   +2 more
doaj   +1 more source