Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
MILK-POWDER AGAR FOR THE DETERMINATION OF BACTERIA IN MILK [PDF]
Journal of Bacteriology, 1920 S H, Ayers, C S, Mudge
openaire +2 more sources
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Effect of Zinc Oxide Nanoparticles From Infant Formula Milk Powder on Colon Cells In Vitro. [PDF]
J Appl ToxicolSalinas-Lucero G +2 more
europepmc +1 more source
Stabilization Strategies for Catechins and Epicatechins: Recent Advances
Food Chemistry International, EarlyView.Oxidation, epimerization, polymerization, and hydrolysis, driven by heat, pH, and oxygen, are pathways. Nano‐/microencapsulation maintains integrity with 70%–95% efficiency; biopolymer nanoparticles, starch/polysaccharide nanocarriers improve stability and dispersion. Lipid nanocarriers enhance bioavailability but raise oxidation risk.
Nuzhat Shamim +5 more
wiley +1 more source
Development of a Plant Bioactive-Rich Tahini-Based Powder Enriched with Pea Protein and Coconut Milk Powder: Antioxidant Properties, Nutritional Characterization, In Vitro INFOGEST Static Digestion. [PDF]
FoodsAparı M, Erol KF, Kutlu G.
europepmc +1 more source
Food Chemistry International, EarlyView.The developed wheat‐plantain‐based snack with Bryophyllum pinnatum had enhanced antioxidant properties, with high α‐amylase and α‐glucosidase enzyme inhibitory activities. When fed to STZ‐induced diabetic rats, it showed antidiabetic, hypo‐lipidaemic and anti‐inflammatory potentials, thus making it a fresh opportunity for the snacking community who are
G. M. Ogungbenro +6 more
wiley +1 more source
Quality Analysis and Detection of Adulterants and Contaminations in Milk/Milk Powder by Raman Spectroscopy. [PDF]
Compr Rev Food Sci Food SafAcharya BS, Nair S, Abdul Salam AA.
europepmc +1 more source
FlexMat, EarlyView.Developing stable, multifunctional hydrogel electrolytes without compromising performance presents a considerable challenge in the field. In this study, we introduce a material design strategy with broad applicability to combinations of functional polymeric segments, ionic monomers, and salts.
Manyu Liu +7 more
wiley +1 more source
Modeling the Influence of Macronutrients on the Heat Resistance of <i>Salmonella</i> in Milk Powder. [PDF]
FoodsWei X, Lian Y, Liu S.
europepmc +1 more source