Results 11 to 20 of about 30,044 (239)
Inulin-type fructans and short-chain fructooligosaccharides-their role within the food industry as fat and sugar replacers and texture modifiers-what needs to be considered! [PDF]
Food Sci Nutr, 2023 Inulin‐type fructans and short‐chain fructooligosaccharides are becoming and increasingly common ingredient used in the food industry as fat and sugar replacers and texture modifiers. Yet careful consideration must be given to the type and quantity of fructans used in replacement of fat and sugar in order product integrity while maintaining product ...
Jackson PPJ, Wijeyesekera A, Rastall RA.
europepmc +2 more sources
Babassu-Derived Sachet for Pereskia aculeata-Based Oily Sauce: A Bio-Compostable Single-Use Packaging Option. [PDF]
J Food SciABSTRACT Films were produced from babassu mesocarp flour (BM) and from a composite with BM cake (BMC), a by‐product of oil extraction; both were subjected to alkaline and hydrothermal treatments. The films were tested as sachets for packaging an artisanal ora‐pro‐nóbis pesto.
Gonçalves LO +6 more
europepmc +2 more sources
Characterization of white chocolate enriched with co-encapsulated Lactobacillus acidophilus (La-5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion. [PDF]
Food Sci NutrThis study is focused on producing a novel type of probiotic chocolate including co‐encapsulated Lactobacillus acidophilus bacteria and rose hip shell fruit extract. The addition of microcapsules to chocolate affects its quality as measured by rheological, textural, and thermal properties, particle size distribution, color indices, total phenolic ...
Didar Z.
europepmc +2 more sources
Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology. [PDF]
Food Sci Nutr, 2021 This study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D‐optimal combined mixture‐process design with three mixture components, sesame paste (15%–30% w/w), soy flour (0%–15% w/w), and milk powder (0%–15% w/w) under the variable amount of emulsifier was used ...
Hosseini AF +3 more
europepmc +2 more sources
Improving flushing processes through targeted control of the temperature boundary conditions
PAMM, Volume 23, Issue 4, December 2023., 2023 Abstract In this contribution the authors investigate how flushing of chocolate using a follow‐up chocolate in a straight horizontal pipe is affected by temperature. The authors investigate a non‐uniform distribution of temperature across the considered domain. This is done using two cases, where the first exhibits a wall temperature deviating from the
Vera Liebmann +4 more
wiley +1 more source
International Journal of Food Science &Technology, Volume 58, Issue 11, Page 5938-5946, November 2023., 2023 The rheological properties of dark chocolate samples were modified with two emulsifiers (lecithin and polyglycerol polyricinoleate (PGPR)) used in different amounts, and then these chocolate samples were applied in the enrobing process of wafer products.
Gökşen Işık Ertural +5 more
wiley +1 more source
Veterinary Dermatology, Volume 34, Issue 4, Page 348-354, August 2023., 2023 Background – Glycerinated allergen extracts contain 50% glycerin, an excellent preservative. While glycerin is a recognised irritant in humans, the utility of glycerinated extracts for intradermal testing has not been validated in dogs. Hypothesis/Objective – To determine and compare the effects of glycerin on immediate cutaneous reactions to ...
Frane Banovic, Cheryl Vargo, Tara Denley
wiley +1 more source
Selenium nanoparticles–enhanced potato starch film for active food packaging application
International Journal of Food Science &Technology, Volume 57, Issue 10, Page 6512-6521, October 2022., 2022 Summary This work developed an active selenium nanoparticles‐based potato starch film. The incorporation of selenium nanoparticles (SeNPs) improved the microstructure, physical and biological properties of the nanocomposite film. Scanning electron microscopy (SEM) showed a slight increase in surface roughness and heterogeneity of nanocomposite film ...
Bongekile K. Ndwandwe +3 more
wiley +1 more source
Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates
International Journal of Food Science &Technology, Volume 56, Issue 10, Page 5382-5394, October 2021., 2021 Wine tannins and saliva protein interactions, and the role of its aggregates on astringency perception. Summary Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub‐qualities, such as the typical drying astringency found in immature grapes, is still unknown.
Natalia Brossard +8 more
wiley +1 more source
MQRInvestigar, 2022 El presente trabajo investigativo se centró en la obtención de glicerina mediante un proceso de transesterificación empleando como materia prima el aceite de la grasa residual de los asaderos de pollo del cantón Portoviejo de la provincia de Manabí ...
Ailin Lucrecia Menéndez Simisterra +4 more
semanticscholar +1 more source