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Now showing items 31-40 of 175
Semi-solid fibre syrup for sugar reduction in cookies
(Wiley, 2021-08-05)
Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying ...
Oat proteins as emerging ingredients for food formulation: where we stand?
(Springer, 2021-01-30)
Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein ...
Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation
(Elsevier, 2021-08-04)
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian ...
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties
(Elsevier, 2024-02-18)
Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation
of the end product. Depending on the differences in applied temperature and treatment ...
Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions
(Acta Scientific Publications, 2022-06-30)
This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties ...
Vegan Egg: A Future-Proof Food Ingredient?
(MDPI, 2022-01-08)
Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness ...
Fungal bioconversion of brewery by-products: assessment of fatty acids and sterols profiles
(Codon Publications, 2022-11-11)
Waste management of brewery by-products is economically and environmentally problematic. In the frame of bio-recycling, this study aims to investigate the bioconversion of brewery by-products by filamentous ...
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
(MDPI, 2023-05-10)
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. ...
Taurine, homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae
(Nature Research, 2022-12-02)
Prevention and control of diseases and delaying the signs of ageing are nowadays one of the major
goals of biomedicine. Sirtuins, a family of NAD+
dependent deacylase enzymes, could be pivotal
targets ...
Flatbread - A canvas for innovation: A review
(Elsevier, 2022-03-04)
Flatbreads are among the oldest foods throughout the world. They are affordable, familiar, and authentic foods with a long history in several countries. Their high versatility puts forward their use as ...