Zobrazeno 1 - 10
of 201
pro vyhledávání: '"emulsifying capacity"'
Publikováno v:
Пищевые системы, Vol 7, Iss 1, Pp 44-51 (2024)
Protein hydrolysates are a promising active component in the production of bioactive film coatings for food products. Some biopolymers can exert the biological activity. More often, however, it is necessary to select biologically active substances to
Externí odkaz:
https://doaj.org/article/5ef973c5dc854c42be4ea9a5bd76ed2b
Autor:
Frida Zoé Ragazzo-Calderón, Maricarmen Iñiguez-Moreno, Montserrat Calderón-Santoyo, Juan Arturo Ragazzo-Sánchez
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8301 (2024)
(1) Background: Jackfruit leaves (Artocarpus heterophyllus Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility
Externí odkaz:
https://doaj.org/article/87c3c4fa951b4a279db783e043f9fe0e
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 2, Pp 181-190 (2023)
Egg plays an important role in the food processing due to the high nutritional value,functional properties and participation in nonenzymatic browning reactions to enhance the aroma Egg plays an important role in the food processing due to the high nu
Externí odkaz:
https://doaj.org/article/9b7f0c5f03c4461d92150ada55ba29a3
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101094- (2024)
The potential of sodium alginate (SA) at different mass ratios to improve the emulsifying ability of soy protein isolate (SPI) in high internal phase Pickering emulsions (HIPPEs) was evaluated in this work. SPI-SA particles were used as a natural par
Externí odkaz:
https://doaj.org/article/45481d7033e6466f8773a975e2a19f1e
Publikováno v:
Arabian Journal of Chemistry, Vol 16, Iss 10, Pp 105116- (2023)
Gardenia jasminoides Ellis is a widely cultivated garden plant, but its flower resources are underutilized. In this study, three pectic polysaccharides extracted from Gardenia flowers (GFPPs) were obtained, including acid-extracted pectin (ACP), hot
Externí odkaz:
https://doaj.org/article/fbc4d13486de4543ab12b7fc57565918
Autor:
Thaís Dolfini Alexandrino, Elizabeth Harumi Nabeshima, Nathália do Amaral Gastardo, Mitie Sônia Sadahira, Isabel Muranyi, Peter Eisner, Maria Teresa Bertoldo Pacheco
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive c
Externí odkaz:
https://doaj.org/article/7cea5a2834be4d7f874d6079acf3668e
Akademický článek
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Akademický článek
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Akademický článek
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Autor:
Juliana Aparecida Correia Bento, Daisy Karione Morais, Rafael Siqueira de Berse, Priscila Zaczuk Bassinello, Márcio Caliari, Manoel Soares Soares Júnior
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100027- (2022)
This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean’ flours. The carioca beans flour presented high content o
Externí odkaz:
https://doaj.org/article/954b26dfbc0b423c874e0f6d7f57636b