Results 91 to 100 of about 27,528 (262)

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), Khamitova, B. (Barna), Nechuiviter, O. (Olesia), Svidlo, K. (Karyna), Tsykhanovska, I. (Iryna), Yevlash, V. (Victoria)   +5 more
core   +3 more sources

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

Nutritional and functional properties of whey proteins concentrate and isolate

Mljekarstvo, 2006
Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs.
Zoran Herceg, Anet Režek
doaj  

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, EarlyView.
ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley   +1 more source

Ca2+-Induced Cold-Set Gelation of Whey Protein Isolate Fibrils

Applied Rheology, 2006
In this paper we describe the rheological behaviour of Ca2+-induced cold-set gels of whey protein mixtures. Cold- set gels are important applications for products with a low thermal stability.
Bolder Suzanne G., Hendrickx Hanneke, Sagis Leonard M.C., van der Linden Erik   +3 more
doaj   +1 more source

Recent Advances (2023–2025) of Capillary Electrophoresis‐Mass Spectrometry (CE‐MS) for Top‐Down Proteomics

Mass Spectrometry Reviews, EarlyView.
ABSTRACT Top‐down proteomics (TDP) characterizes proteoforms in cells, tissues, and biofluids, in discovery mode and on a global scale, requiring analytical tools with high peak capacity for proteoform separation and high sensitivity for proteoform detection, given the extremely high proteoform complexity and wide proteoform concentration dynamic range.
Guijie Zhu, David A. Alvarez Rodriguez, Noah Gould, Alexander R. Ivanov, Kevin Jooß, Liangliang Sun   +5 more
wiley   +1 more source

Novel high-protein dairy product based on fresh white cheese and whey protein isolate

Journal of Dairy Science
: The aim of the study was to obtain hard dairy product similar to the rennet hard cheese starting from the fresh white cheese (low and full-fat). This was accomplished with adding a powdered whey protein isolate to the fresh white cheese and heating ...
M. Tomczyńska-Mleko, B.G. Sołowiej, K. Terpiłowski, M. Wesołowska-Trojanowska, S. Mleko   +4 more
doaj   +1 more source

Biofilm formation by B. licheniformis isolated from whey protein concentrate 80 powder as a potential source of product contamination : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2018
This study aimed to examine biofilm formation of Bacillus licheniformis isolated from whey protein concentrate 80 (WPC80) as a potential source of contamination in the manufacture of WPC.
Md Zain, Siti Norbaizura binti
core  

Preparation and Compatibilization of PBS/Whey Protein Isolate Based Blends

Molecules, 2020
In this paper the production of biopolymeric blends of poly(butylene succinate) PBS and plasticized whey protein (PWP), obtained from a natural by-product from cheese manufacturing, has been investigated for the production of films and/or sheets. In order to add the highest possible whey protein content, different formulations (from 30 to 50 wt.%) were
Maria-Beatrice Coltelli, Laura Aliotta, Vito Gigante, Maria Bellusci, Patrizia Cinelli, Elodie Bugnicourt, Markus Schmid, Andreas Staebler, Andrea Lazzeri   +8 more
openaire   +4 more sources

How Changing Food Preferences and Technology Are Transforming Food Markets

Journal of Agricultural Economics, EarlyView.
ABSTRACT The foods that consumers purchase and how they purchase food are changing over time. In this article, we discuss how health prioritization and environmental concerns, combined with new technologies, are changing consumers' food preferences and retail choices.
Jill J. McCluskey, Jillian Hyink
wiley   +1 more source