Results 71 to 80 of about 152,266 (262)

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

Food Hydrocolloids, 2020
The aim of this work was to study the potential application of edible films obtained by complex coacervation promoted by the electrostatic interactions between positively charged chitosan (CH) 3% (w/w) and negatively charged whey protein isolate (WPI) 3%
Loleny Tavares, H. K. Souza, M. P. Gonçalves, Cristina M. R. Rocha   +3 more
semanticscholar   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
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  

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Food Hydrocolloids, 2019
Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA) conjugation via Maillard reaction was investigated. And the physicochemical properties of the conjugates obtained by ultrasound treatment were compared with those obtained by ...
Weijun Chen, Xiaobin Ma, Wenjun Wang, Ruiling Lv, M. Guo, Tian Ding, Xingqian Ye, S. Miao, Donghong Liu   +8 more
semanticscholar   +1 more source

Optimizing the encapsulation of Lactiplantibacillus plantarum and Lactobacillus acidophilus for enhanced storage stability and gut viability using spray drying

Food Biomacromolecules, EarlyView.
Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
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

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, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

Foods
The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties.
Artur Mykhalevych, Magdalena Buniowska-Olejnik, Galyna Polishchuk, Czesław Puchalski, Anna Kamińska-Dwórznicka, Anna Berthold-Pluta   +5 more
doaj   +1 more source

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

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

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, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source