Results 81 to 90 of about 3,551,923 (209)
Optimization of Persian lime essential oil (Citrus latifolia) microencapsulation through spout fluidized bed drying [PDF]
فناوریهای جدید در صنعت غذاIn the food industry, fluidized bed drying encapsulation is important due to its protective effects on sensitive oily materials such as essential oils. In this study, Persian lime essential oil (EO) was encapsulated at ratios of 10%, 20%, and 30% using ...
azam sharifpour latani +3 more
doaj +1 more source
Protein rich extruded snack foods using hydrolyzed proteins [PDF]
, 2003 Plan BThe effects of the degree of protein hydrolysis and feed concentration of protein were tested on corn meal extrudates using a single screw extrusion system. Four different concentrations of whey protein isolate (0%, 5%, 10%, and 15%) with differing
Nelson, Heather M.
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz +2 more
wiley +1 more source
THE INFLUENCE OF MINERALS AND LACTOSE CONTENT ON THE STABILITY OF WHEY PROTEIN POWDERS
Studia Universitatis Babes-Bolyai Chemia, 2017 The aim of this paper was to determine the minerals and lactose from a Zonar lactoserum concentrate (L-ZS) obtained by lyophilization as compared to other two commercial powders: a bio whey concentrate (BWP) and a whey protein isolate (IWP), in order to
Doina PRODAN +6 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Maintaining the internal quality and functional properties of shell eggs during storage remains a critical challenge for the egg industry. Non‐thermal technologies such as ultrasound (US) and electrolyzed water (EW) have attracted attention due to their potential to enhance microbial safety and quality preservation.
Orhan Atakan +2 more
wiley +1 more source
Nutrition and rehabilitation after anterior cruciate ligament reconstruction: A systematic review
Knee Surgery, Sports Traumatology, Arthroscopy, EarlyView.Abstract Purpose As the impact of nutrition on rehabilitation and return to sport (RTS) after ACL reconstruction (ACLR) remains largely unexplored, this review aimed to review the current evidence on the role of nutrition in rehabilitation outcomes for ACLR patients, with as ultimate goal a safer and more successful RTS.
Shaniya Raghoebar +7 more
wiley +1 more source
Effect of season on whey raw materials and whey protein concentrate, obtained by nanofiltration [PDF]
, 2016 The aim of the work - to evaluate the seasonal raw whey their slot products and whey protein concentrate variations. The tasks of the work: 1. Evaluate and analyze seasonally adjusted whey materials parameters during the technological process (pH, fat ...
Kraptavičius, Paulius
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Barrier, mechanical and optical properties of whey protein concentrate films [PDF]
, 2014 Whey is recognized as a valuable source of high quality protein and, when processed as protein concentrate, may be used in the production of biodegradable films.
Viviane Machado Azevedo +4 more
core +1 more source
Land Degradation &Development, EarlyView.ABSTRACT Heavy metal (HM) contamination of soil–plant systems poses persistent ecological and health risks, driving interest in nanoparticle‐based remediation. Although conventional chemically synthesized nanoparticles (CSNPs) are effective, their energy‐intensive production and residual toxicity limit sustainable deployment.
Babar Hussain +6 more
wiley +1 more source
Polimerização de proteínas do soro de leite por transglutaminase e propriedades físicas de iogurte elaborado após tratamento enzimático [PDF]
, 2007 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.The aim of this study was to assess the optimal conditions for transglutaminase cross-linking of whey ...
Gauche, Cony
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