Zobrazeno 1 - 10
of 116
pro vyhledávání: '"John N. Coupland"'
Publikováno v:
Journal of Food Science. 88
This study focused on the effect of binding of capsaicin by milk proteins on oral burn. The concentration of free, unbound capsaicin in 5 ppm capsaicin solution containing 0-5% (w/w) micellar casein or whey protein isolate was measured by extraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5cb6c61c5c6feb6bbe053387c8681ee
https://doi.org/10.1111/1750-3841.16400
https://doi.org/10.1111/1750-3841.16400
Publikováno v:
Journal of Food Science. 88
The bulk vegetable oil-water partition coefficient of caffeine and quinine was determined by a shake-flask method as log K
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cb8a83fa002b9d7b3be1425e37b45f2
https://doi.org/10.1111/1750-3841.16378
https://doi.org/10.1111/1750-3841.16378
Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix
Publikováno v:
Journal of Dairy Science. 104:2843-2854
The effect of high-pressure-jet (HPJ) processing (0–500 MPa) on low-fat (6% fat) ice cream was studied by evaluating physiochemical properties before freezing, during dynamic freezing, and after hardening. An HPJ treatment ≥400 MPa decreased the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d9ebc513c2c8ff1a79cd1199a102f28
https://doi.org/10.3168/jds.2020-19011
https://doi.org/10.3168/jds.2020-19011
Publikováno v:
Food Chemistry. 272:174-181
Naturally derived antioxidants are in high demand as the food industry strives to meet consumer preferences for non-synthetic additives. Alkylresorcinols (ARs) represent a novel class of natural antioxidants that can be derived from a natural waste s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc84b106244567235673bed6ffe25054
https://doi.org/10.1016/j.foodchem.2018.08.011
https://doi.org/10.1016/j.foodchem.2018.08.011
Publikováno v:
LWT. 164:113637
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6030857e7070a1292d64967843249a78
https://doi.org/10.1016/j.lwt.2022.113637
https://doi.org/10.1016/j.lwt.2022.113637
Autor:
John N. Coupland, Gregory R. Ziegler, G. Lewis Voronin, M. Tran, Federico Harte, Robert F. Roberts
Publikováno v:
Journal of dairy science. 104(11)
Fat-free chocolate milk formulations containing skim milk, cocoa powder, and sugar were thermally treated and then processed using high-pressure jet (HPJ) technology from 125 to 500 MPa. The rheological properties and stability of HPJ-treated chocola
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a10b1b2e1eec3ba10244d0cb860ee3ae
https://pubmed.ncbi.nlm.nih.gov/34419273
https://pubmed.ncbi.nlm.nih.gov/34419273
Publikováno v:
Food chemistry. 346
The antioxidant cut-off theory details the importance of fine-tuning antioxidant hydrophobicity to optimize antioxidant effectiveness for a given food system; however, previous research has utilized synthetic antioxidant homologues which fail to alig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6978762f91d93d97af64d71d5706c0c
https://pubmed.ncbi.nlm.nih.gov/33429298
https://pubmed.ncbi.nlm.nih.gov/33429298
Publikováno v:
Food Hydrocolloids. 77:454-459
Many food and pharmaceutical ingredients are lipophilic small molecules, insoluble in water, and therefore difficult to disperse in aqueous oral formulations. While some can be solubilized with surfactants or with ethanol, there is a demand for alter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e99944c797f14ccfd6184787772a65f
https://doi.org/10.1016/j.foodhyd.2017.10.022
https://doi.org/10.1016/j.foodhyd.2017.10.022
Publikováno v:
Food Hydrocolloids. 116:106621
The objective of this work was to study the effects of high pressure jet (HPJ) processing on the foaming of whole milk at different temperatures. High pressure jet-treated whole milk (200 and 400 MPa) was foamed at 5, 20, 40, and 50 °C using a custo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2a9f59f4b9a0317c4bdf76f307367d2
https://doi.org/10.1016/j.foodhyd.2021.106621
https://doi.org/10.1016/j.foodhyd.2021.106621
Publikováno v:
Food Hydrocolloids. 69:301-307
Nisin is a naturally occurring bacteriocin that has GRAS status for use in foods granted by the FDA. Encapsulation of nisin within microparticles can protect it from interactions with other food components, thereby increasing its stability and functi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfaabea33d5a3c5ae2d69f87d0fb457a
https://doi.org/10.1016/j.foodhyd.2017.02.011
https://doi.org/10.1016/j.foodhyd.2017.02.011