Results 51 to 60 of about 136,476 (246)
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific
Maryam Khosravani +2 more
doaj +1 more source
Frontiers in Nutrition, 2022 Hypercholesterolemia is one of the major causes of cardiovascular ailments. The study has been conducted on the hypothesis that hypercholesterolemia can be modulated by microencapsulated curcumin due to its enhanced bioavailability.
Humaira Ashraf +7 more
doaj +1 more source
Food Safety and Health, EarlyView.This study demonstrates how different wall materials influence the efficiency, stability, and quality of oil encapsulation, highlighting optimal formulations that enhance protection against oxidation. ABSTRACT The purpose of this study is to evaluate how different compositions of wall materials affect the efficiency and oxidative stability of ...
Hala Rabea Damen +5 more
wiley +1 more source
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin [PDF]
, 2016 The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for spray drying encapsulation with three different wall materials, i.e., combination of maltodextrin and gum Arabic (MD + GA), maltodextrin and gelatin (MD + GE ...
Akhavan Mahdavi, S. +3 more
core +1 more source
Microstructure and flow properties of lyophilized mango pulp with maltodextrin
Revista Brasileira de Engenharia Agrícola e AmbientalThe present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin.
Marcos R. A. Afonso +4 more
doaj +1 more source
Acta Scientiarum: Technology, 2013 The sorption isotherms describe the relationship between water activity and equilibrium moisture content of foods at a certain temperature. This work was carried out to study the hygroscopicity of freeze-dried papaya pulp powder with maltodextrin at ...
Holivania Maria Pereira Canuto +2 more
doaj +1 more source
Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source
Dissolution Rates of Mangosteen (Garcinia mangostana L.) Pericarps Extract Granules in Synthetic Human Gastrointestinal Fluid [PDF]
, 2014 Mangosteen (Garcinia mangostana L.) pericarps contain prenylated xanthone derivates, which exhibit some pharmacological activities, such as antiinflammatory, antihistamine, antibacterial, antivirus, antifungal, antioxidant, and antiulcerogenic.
Kumoro, A.C., Solikhati, A.
core
Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder
Food Technology and Biotechnology, 2019 The main aim of this study is to analyze the solid-liquid extraction followed by spray drying as a technological pathway for utilization of aronia fruit dust, a byproduct of filter tea factory.
Senka Vidović +5 more
doaj +1 more source