Results 61 to 70 of about 152,266 (262)

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, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Possibility of nutritional enrichment of whipped dairy products

Mljekarstvo, 2005
Nutritional value in addition to diverse physico-chemical and functional properties make whey proteins highly suitable for food purpose. One of important functional demand of whey proteins is their capability to induce and stabilize aerated food products.
Greta Krešić, Vesna Lelas, Zoran Herceg   +2 more
doaj  

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

Effects of high pressure on functionality of whey protein concentrate and whey protein isolate [PDF]

Le Lait, 2006
The objective of this study was to evaluate the influence of high-pressure treatments on the solubility, surface hydrophobicity, foaming and emulsifying ability of whey protein concentrate (WPC) and whey protein isolate (WPI). Dispersions of WPC and WPI powders (10% (w/w)) were processed at 300 MPa and 600 MPa, for 5 and 10 min at 40 ± ; ; 2 °C ...
Lelas, Vesna, Krešić, Greta, Herceg, Zoran, Režek Jambrak, Anet   +3 more
openaire   +3 more sources

Protocol for the Preparation of Polyphenols‐Polysaccharide Nanoparticles

Food Chemistry International, EarlyView.
ABSTRACT Polyphenols, natural compounds abundantly distributed in plants, possess potent antioxidant and anti‐inflammatory activities and hold promising potential in cardiovascular protection and the management of metabolic disorders. Nevertheless, their intrinsic instability and low bioavailability severely constrain their practical and large‐scale ...
Chenxu Bao, Boqian He, Siyu Han, Jingying Liu, Jia Yan, Chunlin Li, Qian Wu   +6 more
wiley   +1 more source

Whey protein isolate reduces cortisol awakening response post-exercise [PDF]

Journal of Applied Sports Sciences
Introduction: Disruptions in cortisol awakening response (CAR), changes in Profile of Mood States (POMS), and decreases in heart rate variability (HRV) have been associated with fatigue and strenuous exercise. Whey protein isolate (WH) may improve stress
Michael Oldham, Vic Ben-Ezra, Kyle Biggerstaff, Nate Mills, Sarah Deemer, Matt Sokoloski, Chris Irvine, Ryan Gordon, Gena Guerin, Manisha Rao, Matt Brisebois, Lauren Rhodes, Todd Castleberry   +12 more
doaj   +3 more sources

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Enzymatic Hydrolysis of Heat-Induced Aggregates of Whey Protein Isolate [PDF]

Journal of Agricultural and Food Chemistry, 2012
The effects of heat-induced denaturation and subsequent aggregation of whey protein isolate (WPI) solutions on the rate of enzymatic hydrolysis was investigated. Both heated (60 °C, 15 min; 65 °C, 5 and 15 min; 70 °C, 5 and 15 min, 75 °C, 5 and 15 min; 80 °C, 10 min) and unheated WPI solutions (100 g L(-1) protein) were incubated with a commercial ...
O'Loughlin, Ian B., Murray, Brian A., Kelly, Philip, Fitzgerald, Richard J., Brodkorb, Andre   +4 more
openaire   +3 more sources

Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073

Food Biomacromolecules, EarlyView.
Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah, Swati Tiwari, Palanisamy Bruntha Devi, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure, Digambar Kavitake, Prathapkumar Halady Shetty   +6 more
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