Results 91 to 100 of about 5,719,521 (397)
Food Chemistry International, EarlyView.Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley +1 more source
Analysis of carbonylated proteins in cake formulations added with whey protein
Revista Brasileira de Nutrição Esportiva, 2023 Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation.
Alisson de Carvalho Gonçalves +5 more
doaj
Incorporation of extracellular polysaccharide produced by Xanthomonas campestris into milk powders : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 2003 The purpose of the research was to investigate the functional properties of milk powders following exopolysaccharide (EPS) addition to milk solutions and their subsequent spray-drying.
Sharpe, Hamish
core
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
New markers of bulk milk quality in relation to mastitis [PDF]
, 2009 All dairy processors depend on a continuous supply of high-quality bulk milk from milk producers to be able to distribute liquid milk and dairy products.
Wickström, Erik
core
Milk whey protein concentration and mRNA associated with β-lactoglobulin phenotype [PDF]
, 2000 Two common genetic variants of β-lactoglobulin (β-lg), A and B, exist as co- dominant alleles in dairy cattle (Aschaffenburg, 1968). Numerous studies have shown that cows homozygous for β-lg A have more β-lg and less α-lactalbumin (α-la) and casein in ...
Auldist, Martin J. +6 more
core +2 more sources
Nutrients, 2016 Chronic activation of the inflammatory response, defined as inflammaging, is the key physio-pathological substrate for anabolic resistance, sarcopenia and frailty in older individuals. Nutrients can theoretically modulate this phenomenon.
A. Ticinesi +10 more
semanticscholar +1 more source
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 +6 more
wiley +1 more source
Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability [PDF]
, 2015 A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system.
Chatterjee, Gourab +3 more
core
Tocotrienols: A Review From Source to Therapeutic Applications
Food Frontiers, EarlyView.Tocotrienols demonstrate superior antioxidant, neuroprotective, and anti‐inflammatory properties compared to conventional vitamin E forms, with promising therapeutic applications across multiple disorders when delivered through optimized systems that enhance their inherently limited bioavailability.
Natalia‐Carolina Londoño +6 more
wiley +1 more source