Results 51 to 60 of about 2,112 (147)

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Development of a starch-free extrusion process : The case of a fruit-based snack

, 2023
graficas, tablasEste trabajo tuvo como propósito desarrollar un snack expandido de frutas, sin almidón añadido, teniendo en cuenta las tendencias mercado actual, la voz del consumidor y la ingeniería de procesos. Para determinar las señales del mercado y
Sarmiento Torres, Luisa Fernanda
core   +1 more source

Evaluation of nutritional value of oat drinks

, 2019
Rastlinski napitki so v vodi topni ekstrakti stročnic, semen in (psevdo) žit, ki po videzu spominjajo na mleko. Rastlinske napitke ljudje z alergijo na mleko uživajo kot nadomestek mleka. Njihova ponudba je zato v zadnjem času vse večja.
Zupanc, Katarina
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Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model

Plant raw materials, such as oat bran concentrate (OBC), oat flour (OF), and hemp protein concentrate (HP), are significant sources of dietary fibers and proteins with high nutritional quality. Exopolysaccharides (EPS) synthesized by lactic acid bacteria
Kati Katina, Ndegwa Henry Maina, Rossana Coda, Maina, Ndegwa, Katina, Kati, Wang, Yaqin, Coda, Rossana, Mehmood, Sidra, Yaqin Wang, Sidra Mehmood   +9 more
core   +1 more source

Technical document: Sacha Inchi (Plukenetia volubilis) as a potential ingredient in the development of plant-based protein beverages

ilustraciones, diagramas, tablasLas bebidas vegetales (BV) hacen parte de un mercado en crecimiento, alentado por consumidores interesados en alimentos nutritivos y sostenibles, así como por aquellos con condiciones de salud relacionadas al consumo de ...
Acosta Fonseca, Jesús David
core   +1 more source

Maitojauheiden vaikutus ekstruusiotuotteen rakenteeseen ja aistinvaraiseen laatuun [PDF]

, 2019
Ekstruusio on monikäyttöinen lämpömekaaninen elintarvikkeiden prosessointimenetelmä, ja ekstruusiolla valmistetut viljapohjaiset snack-tuotteet ovat yksi merkittävimmistä valmistuoteryhmistä.
Rauta, Janne
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Influence of material characteristics on plant-based milk alternative properties

Plant-based milk alternatives are gaining increasing relevance in the food industry, but the influence of plant proteins and fibers on the specific product properties has not yet been explored.
Busom Descarrega, Josep, Kammerhofer, Jana, Kramm, Kathrin, Ambühl, Mark E., Heinrich, Stefan, Meunier, Vincent, Roucher, Armand   +6 more
core  

Удосконалення технології морозива з овочевою сировиною

, 2023
Дисертаційну роботу присвячено удосконаленню технології морозива з овочевою сировиною за рахунок попередньої активації її функціонально-технологічних властивостей, розроблення рецептурного складу морозива нових видів з натуральними інгредієнтами та ...
Сапіга, Вікторія Ярославівна
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Filmes biodegradáveis de amido e polietileno: desenvolvimento, caracterização e aplicação no acondicionamento de leite pasteurizado [PDF]

, 2015
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia Química, Florianópolis, 2015.A necessidade de fornecer facilidades e segurança para a distribuição de alimentos a longas ...
Ferro, Diego Márlon
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Efeito do período de recuperação na produção e qualidade nutricional de algumas espécies forrageiras

, 2020
The ability of the forages to recover from being cut, allows to design management strategies, therefore different recovery periods in the dry and rainy season were evaluated in Vicia sativa L., Avena sativa L., Trifolium repens L., Trifolium pratense L.,
Bohórquez Masmela, Israel Alberto, Vivas Quila, Nelson José, Fonseca López, Dania, Rodríguez Molano, Carlos Eduardo   +3 more
core   +1 more source