Results 61 to 70 of about 359,706 (167)

High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating

Poultry Science
Excessive intake of saturated fatty acids poses health risks, necessitating the development of healthier animal fat substitutes. In this study, high internal phase emulsion (HIPE) stabilized by egg yolk-hydroxypropyl distarch phosphate (EY-HPDSP) complex
Lilan Xu, Yuanqi Lv, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, Yonggang Tu   +6 more
doaj   +1 more source

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review. [PDF]

Appl Food Res, 2022
Hussain A, Kausar T, Sehar S, Sarwar A, Ashraf AH, Jamil MA, Noreen S, Rafique A, Iftikhar K, Aslam J, Quddoos MY, Majeed MA, Zerlasht M.   +12 more
europepmc   +1 more source

Function of food additives in chocolate production

Hrana u zdravlju i bolesti, 2019
Chocolate is a complex product that has a specific texture. This complexity is due to the interactions between the ingredients used in production: cocoa butter, cocoa mass and sugar. Sugar gives bulk to chocolate and any change in the recipe changes the textural properties of the chocolate.
Barišić, Veronika, Šubarić, Drago, Jašić, Midhat, Babić, Jurislav   +3 more
openaire   +3 more sources

The Production and Characterization of an Aminolyzed Polyhydroxyalkanoate Membrane and Its Cytocompatibility with Osteoblasts

Molecules
Polyhydroxyalkanoates (PHAs), recognized as a medical biomaterial, have been proven to promote cell proliferation and tissue repair. PHA has a variety of forms: PHB, PHV, PHHx, and PHBHHx, etc.
Qiulan Luo, Fuming Zou, Dongjuan Yang, Yongping Huang, Dajie Xian, Ying Nie, Zhenxia Zhang, Yuzhong Zheng, Yaqun Liu, Fei Zhou, Peikui Yang, Yuting Jiang, Xianjing Huang, Xianghui Zou   +13 more
doaj   +1 more source

Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study

Shipin gongye ke-ji
To establish an optimized silkworm pupae fermentation process and explore the taste characteristics of the fermented products, the effects of different bacterial species, inoculum amounts, fermentation temperatures, and fermentation times on the amino ...
Fangli QIN, Siyuan WANG, Yuxiao ZOU, Erna LI, Lixia MU, Qingrong LI   +5 more
doaj   +1 more source

Anti-hypertensive functional food products

, 2006
The present invention provides novel protein hydrolysates with antihypertensive properties, as well as food products and food supplements comprising these.
van Amerongen, A., Beelen, M.J.C., van der Bent, A., Buikema, J.H., van Gilst, W.H., Loonen, M.H.J., Merck, K.B., Nelissen, J., Thielen, W.J.G., Togtema, K.A.   +9 more
openaire   +1 more source

Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture

Foods
Egg-based yoghurt (EBY) is a novel yoghurt fermented by lactic acid bacteria with high nutritional and health values, serving as a potential alternative to milk-based yoghurt.
Yuanyuan Zhang, Jianwei Zang, Shutong Liu, Bingxu Yan, Daobang Tang, Jiguang Chen, Dongwen Li, Dayong Peng, Zebo Liu, Zhongping Yin   +9 more
doaj   +1 more source

Efficient Recovery of Biologically Active Substances from Currant Pomace—Pre-Drying Effects on Supercritical CO₂ Extracts

Compounds
Currant pomaces were valorised using food-grade supercritical CO2 to examine how pre-drying (convective vs. freeze-drying) and species (black vs. red currant) shape extract composition and antioxidant readouts.
Filip Herzyk, Małgorzata Korzeniowska, Tomasz Krusiński   +2 more
doaj   +1 more source

Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products. [PDF]

Molecules, 2020
Oniszczuk A, Wójtowicz A, Oniszczuk T, Matwijczuk A, Dib A, Markut-Miotła E.   +5 more
europepmc   +1 more source

Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts

Foods
Supercritical fluid extraction (SFE) techniques have garnered significant attention as green and sustainable methods for obtaining biologically active substances from a diverse array of plant byproducts.
Filip Herzyk, Dorota Piłakowska-Pietras, Małgorzata Korzeniowska   +2 more
doaj   +1 more source