Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Thao M Ho"'
Autor:
Mana Rezavand Hesari, Saber Amiri, Amirhossein Asianezhad, Amin Khalili, Thao M. Ho, Per E. J. Saris, Amin Yousefvand
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Biosynthesizing conjugated linoleic acid (CLA) using food processing by-products offers a practical and efficient method for producing this valuable compound, delivering health benefits, promoting sustainability, and providing economic advantages. He
Externí odkaz:
https://doaj.org/article/ef9bdabc93ff45278ce72285e982f3ad
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100437- (2024)
Wood hemicelluloses, specifically galactoglucomannans (GGM) and glucuronoxylans (GX) are investigated for their efficacy in spray-dried microencapsulation of Saccharomyces cerevisiae subsp. boulardii (SB). This study demonstrated that GGM and GX effe
Externí odkaz:
https://doaj.org/article/e3aff6710af94b82b6167f07f592b78b
Autor:
Abedalghani Halahlah, Felix Abik, Heikki Suhonen, Heikki Räikkönen, Vieno Piironen, Kirsi S. Mikkonen, Thao M. Ho
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100366- (2024)
Wood hemicelluloses have been used as a wall material for spray-dried microencapsulation of polyphenols. Nevertheless, their incomplete water solubility could negatively impact their encapsulation efficiency (EE) and the formation of a complete prote
Externí odkaz:
https://doaj.org/article/00800561f1e246d1a63636f7ae3ed596
Autor:
Teguh Santoso, Thao M. Ho, Geerththana Vinothsankar, Kirsi Jouppila, Tony Chen, Adrian Owens, Masoumeh Pourseyed Lazarjani, Mustafa M. Farouk, Michelle L. Colgrave, Don Otter, Rothman Kam, Thao T. Le
Publikováno v:
Foods, Vol 13, Iss 13, p 2090 (2024)
Plant-based protein is considered a sustainable protein source and has increased in demand recently. However, products containing plant-based proteins require further modification to achieve the desired functionalities akin to those present in animal
Externí odkaz:
https://doaj.org/article/6ea3f0357952498b9ca78b58d41f678f
Publikováno v:
Drying Technology. 41:843-858
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::463699912577043620662e05532723a6
https://doi.org/10.1080/07373937.2022.2156534
https://doi.org/10.1080/07373937.2022.2156534
BACKGROUND The attraction of cappuccino-style beverages is attributed to the foam layer, as it greatly improves the texture, appearance, and taste of these products. Typical milk has a low concentration of free fatty acids (FFA), but their concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e1b6d0b5250890358e3bcbd15369a61
http://hdl.handle.net/10138/357353
http://hdl.handle.net/10138/357353
The use of wood hemicelluloses, including galactoglucomannans (GGM) and glucuronoxylans (GX), in spray-dried microencapsulation of bioactive compounds has not been reported. Our study aims to investigate the benefits of spray-dried GGM and GX powders
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ab390e30a5ebcfac8ddad44873df994
http://hdl.handle.net/10138/356053
http://hdl.handle.net/10138/356053
Publikováno v:
Food and Bioprocess Technology.
The presence of low molecular weight surfactants is suspected as one of the causes of poorly foaming milk, as they can interfere with milk proteins in the formation and stabilization of foam. Here, we explore the effect of various surfactants on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39eed1bde53b93e0618b9a8636f6db7c
https://doi.org/10.1007/s11947-023-03012-5
https://doi.org/10.1007/s11947-023-03012-5
Autor:
Abedalghani Halahlah, Felix Abik, Maarit H. Lahtinen, Asmo Kemppinen, Kalle Kaipanen, Petri O. Kilpeläinen, Daniel Granato, Thao M. Ho, Kirsi S. Mikkonen
The recovery of softwood galactoglucomannans (GGM) by pressurized hot water extraction and further con-centration by membrane filtration followed by spray drying yield biopolymers suitable as raw materials for renewable products. GGM are often charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daf688fd8a02ecb6a1e24d0841f3fe2b
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:4800-4820
For many dairy products such as cappuccino-style beverages, the top foam layer determines the overall product quality (e.g. their appearance, texture, mouthfeel and coffee aroma release rate) and the consumer acceptance. Proteins in milk are excellen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed99737adf52a9c1ced856154f009862
https://doi.org/10.1080/10408398.2021.1879002
https://doi.org/10.1080/10408398.2021.1879002