Results 71 to 80 of about 147,289 (239)
Mechanisms of deterioration of nutrients [PDF]
Methods for improving the quality of freeze-dried foods were investigated. Areas discussed include: (1) microstructure of freeze-dried systems, (2) structural changes in freeze-dried systems, (3) artificial food matrices, and (4) osmotic preconcentration
Flink, J. M., Karel, M.
core +5 more sources
Olfactory influences on appetite and satiety in humans [PDF]
, 2006 No description ...
Yeomans, Martin R
core +1 more source
Development of novel nanoemulsions as delivery systems : A thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand [PDF]
, 2016 Listed in 2016 Dean's List of Exceptional ThesesIn the past decades, emulsions have been widely used as delivery systems for incorporating bioactive compounds into foods.
Teo, Anges Hwee Ming
core
Evanescent-wave and open-air chiral sensing via signal-reversing cavity-enhanced polarimetry
, 2014 Sensing chirality is of fundamental importance to many fields, including analytical and biological chemistry, pharmacology, and fundamental physics. Recent developments have extended optical chiral sensing using microwaves, fs pulses, superchiral light ...
Bougas, Lykourgos +5 more
core +1 more source
Adaptive response of neonatal sepsis-derived Group B Streptococcus to bilirubin [PDF]
, 2018 This work was funded by the Neonatal Unit Endowment Fund, Aberdeen Maternity Hospital. RH is funded by a career researcher fellowship from NHS Research Scotland. SG was funded by the MRC Flagship PhD programme.
Berry, Susan +10 more
core +4 more sources
The Recognition of Maltodextrins by Escherichia coli [PDF]
European Journal of Biochemistry, 1980 1. Escherichia coli can accumulate 14C-labelled (alpha 1 leads to 4)-linked D-glucose oligomers up to maltoheptaose. Longer maltodextrins are not transported and are not utilized as carbon sources. 2. Maltodextrins too large to be transported are nevertheless bound by the outer envelope of intact E. coli. This binding is saturable (Kd for maltodecaose =
openaire +2 more sources
Viability of microencapsulated Lactobacillus casei in synbiotic mayonnaise
Food Research, 2017 In this study, whey protein, maltodextrin and GOS (Galacto-oligosaccharides) used as microencapsulating agents to protect Lactobacillus casei during spray-drying and mayonnaise storage.
Lieu, M.D., Dang, T.K.T., Nguyen, T.H.
doaj +1 more source
Foods, 2020 Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique ...
Karen Alissa +4 more
doaj +1 more source
Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk [PDF]
, 2016 The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε ...
Ahmed +36 more
core +5 more sources
Food Materials ResearchThe study of rheological and textural properties in fruit-based beverages is crucial for optimizing their sensory qualities and consumer appeal. This study investigated the effects of maltodextrin concentration and temperature on an avocado pulp ...
Samara Ribeiro +5 more
doaj +1 more source