Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Yrjo H. Roos"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107058- (2024)
The healthy benefits of milk fat globules and membrane (MFGs/MFGM) ingredients are increasingly recognized in the dairy industry. In this research, we examined the effects of ultrasonic treatment on the physicochemical and rheological properties, as
Externí odkaz:
https://doaj.org/article/a05d8136e636433b93d4b7350be9907f
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
Publikováno v:
Foods, Vol 2, Iss 1, Pp 1-17 (2013)
The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were inc
Externí odkaz:
https://doaj.org/article/4cb42995b1524b39b387b7dab3105540
Autor:
Yrjö H. Roos, Yrjo H Roos
Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effe
Publikováno v:
Ultrasonics Sonochemistry, Vol 102, Iss , Pp 106755- (2024)
Milk fat globules or milk fat globule membranes (MFGs/MFGM) have been added to the infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk. The main aim of this study was to profile the interfacial and thermal prop
Externí odkaz:
https://doaj.org/article/cab6883df27648698257ea765727c74b
Publikováno v:
Principles of Food Chemistry ISBN: 9783319636054
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c21e2ac8f3f5632cbe82dd75f87e3d00
https://doi.org/10.1007/978-3-319-63607-8_1
https://doi.org/10.1007/978-3-319-63607-8_1
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been str
Autor:
Yrjo H Roos, Stephan Drusch
Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-16 (2022)
Abstract Non-covalent complexation interactions are known to occur between bioactive compounds and proteins. While formulating with these components can have positive outcomes such as stabilization of colors and actives, it can also result in changes
Externí odkaz:
https://doaj.org/article/c5aec85693a543988d301a92ed91beb0