Results 81 to 90 of about 98,447 (285)
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, EarlyView.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
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
Shipin gongye ke-jiWhey protein, a by-product obtained during the process of cheese production from milk, serves as a promising source of bioactive peptides and essential amino acids, offering significant nutritional and therapeutic potential. In recent years, advancements
Shuang LIU +5 more
doaj +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
Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
, 2014 We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +4 more
core +1 more source
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
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Journal of Nutrition & Intermediary Metabolism, 2016 Muscle mass loss is induced by aging, several catabolic diseases, and malnutrition. It is well known that ingestion of whey protein and its hydrolysates (WPH) is effective in stimulating muscle protein synthesis.
Yodai Kobayashi +9 more
doaj +1 more source
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