Cheese-whey permeate improves the fitness of Escherichia coli cells during recombinant protein production [PDF]
, 2023 Marcella de Divitiis +11 more
openalex +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
At same leucine intake, a whey/plant protein blend is not as effective as whey to initiate a transient post prandial muscle anabolic response during a catabolic state in mini pigs. [PDF]
PLoS ONE, 2017 Muscle atrophy has been explained by an anabolic resistance following food intake and an increase of dietary protein intake is recommended. To be optimal, a dietary protein has to be effective not only to initiate but also to prolong a muscle anabolic ...
Aurélia Revel +10 more
doaj +1 more source
The influence of bovine serum albumin on β-lactoglobulin denaturation, aggregation and gelation [PDF]
, 2006 peer-reviewedThe effect of bovine serum albumin (BSA) on the heat-induced denaturation, aggregation and subsequent acid-induced gelation of β-lactoglobulin (β-lg) was investigated in this work.
Brodkorb, Andre +2 more
core +1 more source
Dual‐Functional Food‐Derived Bioactive Peptides: Expanding Beyond Biological Activity
Food Chemistry International, EarlyView.This review examines recent advances in dual‐ and multifunctional food‐derived bioactive peptides, highlights emerging research integrating biological and techno‐functional properties, and offers perspectives to inform future studies in this field. ABSTRACT Food‐derived bioactive peptides (FBPs) are a diverse group of peptides with proven physiological
Cullen MacDonald, Xiaohong Sun
wiley +1 more source
The use of Cold Setting Whey Proteins to enhance the Gelation Properties of Foods. [PDF]
, 1999 End of Project ReportThe main objective of this project was to produce dried, denatured, whey protein-based powders, which on reconstitution in food formulations show an increased ability to bind water in the presence of added salts, especially in the ...
Keogh, Kieran +2 more
core
Perceived thickness and creaminess modulates the short-term satiating effects of high protein drinks [PDF]
, 2013 Previous research suggests that increasing beverage protein content enhances subsequent satiety, but whether this effect is entirely attributable to post-ingestive effects of protein or is partly caused by the distinct sensory characteristics imparted by
Anne Lluch +8 more
core +1 more source
Food Chemistry International, EarlyView.Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley +1 more source
Improving the Technique of Scrambled Desserts Using the Food Supplement “Magnetofood” [PDF]
, 2019 For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition.
Alexandrov, A. (Alexandr) +5 more
core +3 more sources
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source