Results 91 to 100 of about 135,123 (275)
Use of Whey and Whey Preparations in the Food Industry – A Review
Polish Journal of Food and Nutrition Sciences, 2016 The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly ...
Królczyk Jolanta B. +3 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
wiley +1 more source
Food Chemistry: XThe aim of this study was to investigate the effect of whey coating containing dill (Anethum graveolens L.) essential oil nanoliposome on the physicochemical, microbiological and sensory characteristics of rainbow trout (Oncorhynchus mykiss).
Mozhgan Azizi +2 more
doaj +1 more source
Alternatives for the substitution of synthetic vitamin B2 or vitamin B2 produced from GMOs [PDF]
, 2011 Today in conventional food and feed production added vitamin B2 is produced almost exclusively from a GMO,1 namely the genetically modified Bacillus subtilis.
Früh, Barbara +2 more
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Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Food Safety and Health, EarlyView.Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem +9 more
wiley +1 more source
Prevention of enteroxigenic Escherichia coli infections in pigs by dairy-based nutrition [PDF]
, 2015 Postweaning diarrhea (PWD) is a significant enteric disease causing considerable economic losses for the pig industry. Among several aetiological risk factors, enterotoxigenic Escherichia coli (ETEC) is considered to be a major cause.
Jensen, BB +3 more
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Thermogravimetric Analysis of Indicators of the Paste Based on Sour Cream [PDF]
, 2017 For forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally.
Kochubei-Lytvynenko, O. (Oksana) +4 more
core +2 more sources
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