Zobrazeno 1 - 10
of 850
pro vyhledávání: '"Food ingredient"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-17 (2024)
Abstract Soybean protein is of plant origin and is commonly appropriate for improving the processing characteristics of foods. This study aimed to explore a novel functional ingredient that contained soybean protein isolate (SPI) and blueberry anthoc
Externí odkaz:
https://doaj.org/article/cfaa3cdcc8724eee8263320f610e2cfc
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Background Defatted melon seed, a major by-product from melon oil processing chain, is scarcely utilsed. However, it has high potential value and can be used as novel ingredient in food products production. In line with zero waste policy and
Externí odkaz:
https://doaj.org/article/2f684c4af27c4b30b9ec8f35a13c847e
Autor:
Alicia Gil-Ramírez, Silvia Cañas, Ignacio Monedero Cobeta, Miguel Rebollo-Hernanz, Pilar Rodríguez-Rodríguez, Vanesa Benítez, Silvia M. Arribas, María A. Martín-Cabrejas, Yolanda Aguilera
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100461- (2024)
This work aimed to analyze the chemical composition of the cocoa shell flour (CSF) and aqueous extract (CSE) and conduct acute and sub-chronic toxicity assays to ensure safety. CSF was composed of 59.1 % dietary fiber, primarily insoluble fiber (48.1
Externí odkaz:
https://doaj.org/article/dafb79284132412781daec9e8ca75841
Autor:
Aleksandra Purkiewicz, Patryk Wiśniewski, Małgorzata Tańska, Gulden Goksen, Renata Pietrzak-Fiećko
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11347 (2024)
Fruit mousses, as low-processed products, are highly susceptible to external conditions, and storage leads to the degradation of bioactive compounds, particularly phenolic compounds and vitamins, as well as promoting the growth of yeasts and molds. T
Externí odkaz:
https://doaj.org/article/6b82eb3110cc4903985ab586380a7550
Autor:
Chang, Kian Aun, Low, Sheryl Wee Min, Chia, Yih Herng, Setyadi, Andrey, Neo, Yun Ping, Chew, Lye Yee
Publikováno v:
British Food Journal, 2023, Vol. 125, Issue 9, pp. 3320-3333.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-01-2023-0005
Autor:
Alicia Gil-Ramírez, Miguel Rebollo-Hernanz, Silvia Cañas, Ignacio Monedero Cobeta, Pilar Rodríguez-Rodríguez, Andrea Gila-Díaz, Vanesa Benítez, Silvia M. Arribas, Yolanda Aguilera, María A. Martín-Cabrejas
Publikováno v:
Foods, Vol 13, Iss 18, p 3006 (2024)
The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aque
Externí odkaz:
https://doaj.org/article/8204a5949b0c4dd3b0c20e6914fbd948
Autor:
Kanchanaphon Chumthong, Nisa Saelee, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta, Sujichon Thangvichien, Wannasa Mala-in, Lutz Grossmann, Manat Chaijan
Publikováno v:
Foods, Vol 13, Iss 15, p 2312 (2024)
This study focused on the production of protein isolates from mantis shrimp (MS). The pH-shift method was investigated to understand its impact on the protein yield, quality, and properties of the produced isolates. The first step was determining how
Externí odkaz:
https://doaj.org/article/26fff3da7fc2449ebc8a763756d1df51
Publikováno v:
Journal of Food Protection, Vol 87, Iss 3, Pp 100227- (2024)
Food fraud prevention and detection remains a challenging problem, despite recent developments in regulatory and auditing requirements. In 2012, the United States Pharmacopeial Convention created a database of food ingredient fraud. The objective of
Externí odkaz:
https://doaj.org/article/5cd11d8374384f18be185f06357b0094
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5448 (2024)
Nowadays, food waste is seen as a complex problem with effects on the social, economic, and environmental domains. Even though this view is widely held, it is frequently believed that individual acts have little to no impact on the issue. But just li
Externí odkaz:
https://doaj.org/article/26c90dabff534e89b688890ade255b1a
Autor:
Camila Matamala, Paula Garcia, Pedro Valencia, Alvaro Perez, Manuel Ruz, Leyla Sanhueza, Sergio Almonacid, Cristian Ramirez, Marlene Pinto, Paula Jiménez
Publikováno v:
Foods, Vol 13, Iss 11, p 1701 (2024)
In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) an
Externí odkaz:
https://doaj.org/article/d7d1db7566c445229fb6122a2d9b521b