Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Francesca Bot"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 5, Pp 2721-2732 (2024)
ABSTRACT: Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce
Externí odkaz:
https://doaj.org/article/752530321eba4aab88d9b0ba91fa55c4
Publikováno v:
Gels, Vol 10, Iss 5, p 309 (2024)
This study aimed to investigate the gelling behavior of faba bean (FB) and chickpea (CP) flour between 10 and 20% (w/w) concentration at pH 3.0, 5.0, and 7.0. Both sources formed at pH 3.0 and 5.0 self-standing gels with 12% (w/w) of flour, while 16%
Externí odkaz:
https://doaj.org/article/5f7bb9003870482eab82f0e00baf778f
Autor:
Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony
Publikováno v:
Foods, Vol 13, Iss 2, p 283 (2024)
In response to global challenges such as climate change and food insecurity, plant proteins have gained interest. Among these, lentils have emerged as a promising source of proteins due to their good nutritional profile and sustainability considerati
Externí odkaz:
https://doaj.org/article/e3eb711ee53b4776a1f3ba02ba8ea69c
Autor:
Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti, Emma Chiavaro
Publikováno v:
Foods, Vol 12, Iss 13, p 2447 (2023)
Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicoch
Externí odkaz:
https://doaj.org/article/4e0a42be15804fd98514272fe36cd0a0
Publikováno v:
Foods, Vol 12, Iss 9, p 1741 (2023)
The demand for high-quality plant protein products is increasing and the aim of this work was to evaluate the impact of increasing the total solids content on the formation and stability of lentil protein stabilised oil-in-water emulsions. A series o
Externí odkaz:
https://doaj.org/article/4a12bc2287d1428895a995e7e7d47367
Autor:
Nadia Grasso, Francesca Bot, Yrjo H. Roos, Shane V. Crowley, Elke K. Arendt, James A. O’Mahony
Publikováno v:
Foods, Vol 12, Iss 7, p 1492 (2023)
In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives. Ingredient ratios based on protein contributions of 0:100, 25:75, 50:50, 75:25 and 100:0 from ZP
Externí odkaz:
https://doaj.org/article/92ec6e2640d14821b48e9211cdc0d735
Autor:
Margaret E. Byrne, Elena Arranz, Francesca Bot, Laura G. Gómez-Mascaraque, John T. Tobin, James A. O’Mahony, Tom F. O’Callaghan
Publikováno v:
Foods, Vol 12, Iss 7, p 1469 (2023)
The protein composition and digestive characteristics of four commercially available infant formulae (IF) manufactured using bovine (B-IF), caprine (C-IF), soy (S-IF), and rice (R-IF) as a protein source were examined in this study. Plant-based formu
Externí odkaz:
https://doaj.org/article/9dfa8b94ce264eeb939ad496840f0f9f
Publikováno v:
Foods, Vol 10, Iss 12, p 3146 (2021)
Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein prote
Externí odkaz:
https://doaj.org/article/eb931cc6aed2464ebf9028cd0ad02e6b
Publikováno v:
Foods, Vol 10, Iss 8, p 1960 (2021)
Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) wit
Externí odkaz:
https://doaj.org/article/ee8207e340e8438c8dc97f8d7eb43b76
Publikováno v:
Biosensors, Vol 5, Iss 3, Pp 367-397 (2015)
The study of compounds that exhibit antioxidant activity has recently received much interest in the food industry because of their potential health benefits. Most of these compounds are plant based, such as polyphenolics and carotenoids, and there is
Externí odkaz:
https://doaj.org/article/7c435c534b0241a683c1c364d53daec5