Results 81 to 90 of about 109,474 (317)
Food Frontiers, EarlyView.Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng +7 more
wiley +1 more source
Revista Brasileira de Nutrição Esportiva, 2018 O objetivo do estudo foi comparar a Tabela Nutricional de Whey Protein entre o público feminino e masculino consumidores e não consumidores do suplemento. Metodologia: Estudo de abordagem quantitativa do tipo descritivo-analítica.
Leandro Firmeza Felício +1 more
doaj
The electrophoretic membrane contactor: A mass-transfer-based methodology applied to the separation of whey proteins [PDF]
, 2011 In the electrophoretic membrane contactor (EMC), a porous membrane is used to establish a contact across two flowing liquids between which an electrically driven mass transfer takes places.
Galier, Sylvain +1 more
core +2 more sources
Food Frontiers, EarlyView.Label: mEVs and osteogenesis Description: This study reports a comparative analysis of mEVs isolated from raw milk EVs. Functional relevance of each type of mEVs is evaluated on cell proliferation and osteogenic differentiation of murine fibroblasts model.
Anna Maria Grimaldi +6 more
wiley +1 more source
Математическое моделирование процесса разделения суспензии на фильтре с самоочищающимся фильтрующим элементом [PDF]
, 2016 Математична модель може бути застосована при розрахунку параметрів процесу фільтрування суспензії на фільтрі із самоочисним фільтрувальним елементом.Отримана математична модель ґрунтується на моделі процесу фільтрування із закупорюванням кожної пори ...
Кравець, Олег Ігорович +1 more
core
Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]
, 2018 The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho +6 more
core +5 more sources
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
The Role of Lactobacillus delbrueckii ssp. bulgaricus on Chemical Composition of Whey of Cheese [PDF]
, 2008 This research was performed to evaluate the the effect of addition of Lactobacillus delbrueckii subsp. bulgaricus (10 % v/v) on the protein and fat level of whey as compared to that of without addition, and rennet strength (1:10.000 and 1:20.000 ...
Tridjoko, WM
core
Mixing sweet cream buttermilk with whole milk to produce cream cheese [PDF]
, 2015 peer-reviewedButtermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content.
Ahmadi, Dariush +3 more
core +1 more source
Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies
Food Frontiers, EarlyView.Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad +6 more
wiley +1 more source