Zobrazeno 1 - 10
of 200
pro vyhledávání: '"Gary A. Reineccius"'
Publikováno v:
Advances in Sample Preparation, Vol 10, Iss , Pp 100111- (2024)
Due to the increasing world population and consumer desire for sustainable and nutritious protein sources, the food industry is currently experiencing tremendous pressure to develop innovative, sensorially acceptable, health-promoting plant-based pro
Externí odkaz:
https://doaj.org/article/372660ed356e4cd8ac88211809603a2e
Autor:
Xiao Jia, Jingnan Ren, Gang Fan, Gary A. Reineccius, Xiao Li, Nawei Zhang, Qi An, Qingshan Wang, Siyi Pan
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-26
As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While the decrease of characteristic aroma-active compounds and the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c881beb61d40361ca884818055a2c92
https://doi.org/10.1080/10408398.2022.2129581
https://doi.org/10.1080/10408398.2022.2129581
Publikováno v:
ACS Food Science & Technology. 2:280-289
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5628f8b3e1d70598eb70ff853c492b44
https://doi.org/10.1021/acsfoodscitech.1c00384
https://doi.org/10.1021/acsfoodscitech.1c00384
Publikováno v:
ACS Food Science & Technology. 2:321-330
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::907cd295aec049e11c206bb8cd87892c
https://doi.org/10.1021/acsfoodscitech.1c00412
https://doi.org/10.1021/acsfoodscitech.1c00412
Publikováno v:
Journal of Dairy Science. 104:6472-6486
The effects of protein concentration and of blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed whey protein concentrate, on fish oil microencapsulation efficiency and oxidativ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c444d5a078871b9197bb9086daaf129
https://doi.org/10.3168/jds.2020-19880
https://doi.org/10.3168/jds.2020-19880
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:6395-6402
The formation of covalent bonds between 47 flavor compounds belonging to 13 different classes of functional groups and β-lactoglobulin (BLG) has been evaluated using electrospray ionization protein mass spectrometry. Covalent bond formation was dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07cd05a03b7f7bf72e189583e73573d6
https://doi.org/10.1021/acs.jafc.0c01925
https://doi.org/10.1021/acs.jafc.0c01925
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:13121-13130
This study develops a method to measure the covalent bonds formed between the side chains and terminal amino acids of β-lactoglobulin (BLG) and selected flavor molecules (benzaldehyde, citral, or allyl isothiocyanate) using electrospray ionization m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9386b027fb27e8256ead4aa8a9dea1aa
https://doi.org/10.1021/acs.jafc.9b07978
https://doi.org/10.1021/acs.jafc.9b07978
Autor:
Gary A Reineccius
Publikováno v:
Current Opinion in Food Science. 47:100884
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9926c711c15919b44ecd1522170c9c9
https://doi.org/10.1016/j.cofs.2022.100884
https://doi.org/10.1016/j.cofs.2022.100884
Autor:
Gary A. Reineccius
Publikováno v:
Food Hydrocolloids. 86:62-69
The purposes of this review are: 1) to provide insights into how proteins are used for the encapsulation of food ingredients; and 2) evaluate their performance in this role. Proteins possess functional properties that are critical to the successful s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb97aab1bf44819e3829e8ae1979cf04
https://doi.org/10.1016/j.foodhyd.2018.01.039
https://doi.org/10.1016/j.foodhyd.2018.01.039
Publikováno v:
Journal of agricultural and food chemistry. 68(47)
This study investigates the influence of pH, temperature, and water activity on the occurrence of covalent adduct formation between select flavor compounds and a model food protein (β-lactoglobulin). These reactions potentially result in the loss of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::097607c653842420bfbce1e9144e0dcb
https://pubmed.ncbi.nlm.nih.gov/33170688
https://pubmed.ncbi.nlm.nih.gov/33170688