Results 41 to 50 of about 7,958 (213)
Future Postharvest and Food, EarlyView.Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku +2 more
wiley +1 more source
The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages
Applied SciencesIn the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats.
Małgorzata Ziarno +3 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen +6 more
wiley +1 more source
, 1982 This study deals with the syneresis of curd. Rennet gels are primarily considered; some comparisons with acid milk gels are given.After curdling the milk, the curd tends to shrink; in other words, the network of aggregated paracasein micelles (PCM) will ...
van Dijk, H.J.M., Dijk, H.J.M., van
core
Syneresis dependent shear strength parameters of sodium silicate grouted sands
, 2019 The influence of syneresis on the shear strength parameters of both sodium silicate-formamide and sodium silicate-glyoxal grouted sands was investigated under wet-cured as well as air-dried conditions.
Avcı, Eyübhan +2 more
core +1 more source
On the Relation between Natural and Enforced Syneresis of Acidic Precipitated Silica [PDF]
, 2014 Silica in industrial production processes is precipitated by mixing an acid and an inorganic precursor. In this aqueous solution, silica particles form due to a polymerization reaction and agglomeration and, finally, build a gel. Thereafter, the reaction
Wilhelm, S. +3 more
core +1 more source
Food Science of Animal Resources, 2017 The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk.
Hasan Temiz, Kübra Dağyıldız
doaj +1 more source
Superabsorbent Sulfonated Polyacrylamide/Aluminum Nitrate Hydrogel: Swelling, Mechanical, Thermal and Structural Properties [PDF]
علوم و تکنولوژی پلیمر, 2017 A hydrogel was prepared with high swelling capacity and a stable three-dimensional structure under environmental conditions. The methodology in this study involved the design and construction of a three-dimensional network for a superabsorbent hydrogel ...
Mahsa Baghban Salehi +3 more
doaj +1 more source
Advances in conjugated porous polymers via high internal phase emulsion templating
Polymer International, EarlyView.This mini‐review highlights the design, synthesis and potential applications of π‐conjugated polyHIPEs, emphasizing their unique hierarchical structure and tunable properties. The work outlines innovative synthetic strategies and explores their promising roles in photocatalysis and environmental remediation, paving the way for future advancements in ...
Julie‐Lisa Malaval +4 more
wiley +1 more source
Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt
Foods, 2020 The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt.
Aderonke Olagunju +4 more
doaj +1 more source