Results 61 to 70 of about 401,659 (289)

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source

SUBSTITUTION OF BUTTERMILK POWDER IN ICE CREAM [PDF]

Journal of Veterinary and Animal Sciences, 2000
The effect of butter milk powders on some preparations of the resultant ice creams was studied. Titratable acidity and specific gravity of ice cream mixes containing butter milk solids were almost same as the control.
A.V. Shibu, C. Naresh Kumar, R. Narasimhan, T.R. Pugazhenthi   +3 more
doaj  

ICE CREAM SEHAT DENGAN BAHAN DASAR SAYUR [PDF]

, 2016
Ice Cream adalah jenis makanan semi padat yang dibuat dengan cara pembekuan tepung Ice Cream dari campuran susu, lemak hewani, maupun nabati, gula, dengan atau tanpa bahan tambahan makanan lain yang Berstandar Nasional Indonesia (SNI).
Bayuaji, Yudistira Mansur, Ciptaningtyas, Meilani, Devi, Aprillia Chikita, Putri, Sabna Nadya, Rahmawati, Evita   +4 more
core  

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute

eFood
The standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate
Anantita Sangsuriyawong, Pathompol Suwanmongkol, Napassorn Peasura, Nichapha Kornsakkaya, Sasapin Disnil, Pornrat Sinchaipanit, Nilesh Nirmal   +6 more
doaj   +1 more source

Uji Protein Dan Organoleptik Es Krim Komposisi Kacang Merah Phaseolus Vulgaris Dan Susu Skim Dengan Penambahan Mangga Kuweni Mangifera Odorata [PDF]

, 2016
Ice cream is dairy products through the freezing process. The raw material is kidney bean ice cream, skim milk and mango kweni. Kidney bean contains 23.1 g protein, 59.5 g carbohydrate, 1.7 g fat and higher in fiber.
Winarni, Sri
core  

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

Annotating aspects in text and image: A new task and dataset for multimodal aspect‐based sentiment analysis

Journal of the Association for Information Science and Technology, EarlyView.
Abstract Aspect‐Based Sentiment Analysis (ABSA) has evolved from textual analysis to a multimodal paradigm, integrating visual information to capture nuanced sentiments. Despite advancements, existing Multimodal ABSA (MABSA) research remains limited in granularity, which focuses on either coarse‐level categories or named entities, neglecting fine ...
Li Yang, Jia Yang, Jin‐Cheon Na, Jianfei Yu   +3 more
wiley   +1 more source

Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics [PDF]

The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf ...
Liou, Bo-Kang, 1973-
core   +1 more source

Emerging research directions in nanoparticle‐based foam control for bioprocessing: a bibliometric approach

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Overfoaming remains a critical challenge in industrial bioprocesses, compromising mass transfer, operational stability, and downstream efficiency in bioreactors and wastewater treatment systems. This study provides a bibliometric and scientometric assessment of nanoparticle‐enabled foam control to map technological trends and identify research
Antonio Átila Menezes Ferreira, John Hebert da Silva Felix, Thiago Queiroz da Silva, Larissa Oliveira Araújo, Maria Tayane Barroso dos Santos, Larysse Maria Santiago de Castro, José Cleiton Sousa dos Santos   +6 more
wiley   +1 more source