Microencapsulation of Probiotics with Soy Protein Isolate and Alginate for the Poultry Industry [0.03%]
使用大豆分离蛋白和海藻酸钠微囊化益生菌用于家禽行业研究
Jaime D Babot,Eloy Argañaraz-Martínez,María C Apella et al.
Jaime D Babot et al.
Many probiotic products, with properly selected microorganisms, may not be effective for the intended purpose due to the low tolerance of microorganisms to gastrointestinal digestion. The microencapsulation seems to be one of the most promi...
From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention [0.03%]
从生物精炼到食品产品设计：桃子（Prunus persica）副产物值得关注
Carla Roana Monteiro Rudke,Acácio Antônio Ferreira Zielinski,Sandra Regina Salvador Ferreira
Carla Roana Monteiro Rudke
There is an increasing demand for functional foods to attend the consumers preference for products with health benefits. Peach (Prunus persica), from Rosaceae family, is a worldwide well-known fruit, and its processing generates large amoun...
Phenolic Fraction from Peanut (Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization [0.03%]
花生（Arachis hypogaea L。）副产物的苯酚组分：创新提取技术及其赋值的新封装趋势
Guilherme Dallarmi Sorita,Fernanda Vitória Leimann,Sandra Regina Salvador Ferreira
Guilherme Dallarmi Sorita
Peanut skin is a by-product rich in bioactive compounds with high nutritional and pharmaceutical values. The phenolic fraction, rich in proanthocyanidins/procyanidins, is a relevant class of bioactive compounds, which has been increasingly ...
The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review [0.03%]
葡萄皮籽提取物的α-淀粉酶和α-糖苷酶抑制活性的研究进展综述
Miluska Cisneros-Yupanqui,Anna Lante,Dasha Mihaylova et al.
Miluska Cisneros-Yupanqui et al.
The concept of functional foods is gaining more importance due to its role in maintaining a healthy status and preventing some metabolic diseases. The control of diabetes, in particular type-2 (T2DM), could be considered a big challenge sin...
Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates [0.03%]
鲱鱼切片副产品的青贮发酵及后续鱼油和蛋白水解物的分离试验研究
Mursalin Sajib,João P Trigo,Mehdi Abdollahi et al.
Mursalin Sajib et al.
In this study, ensilaging of herring (Clupea harengus) filleting co-products was taken from lab-scale to pilot scale (1500 L) while monitoring the protein degree of hydrolysis (DH) and lipid oxidation. Subsequently, the possibility of recov...
Priyanka Dubey,Anupama Singh,Owais Yousuf
Priyanka Dubey
The food processing industry is currently facing challenges in delivering safe, healthy, and high-quality food. Constant monitoring at each step of the supply chain of food is vital to resolve the issue of food contamination. To achieve thi...
Active Composite Packaging Reinforced with Nisin-Loaded Nano-Vesicles for Extended Shelf Life of Chicken Breast Filets and Cheese Slices [0.03%]
负载nisin纳米囊泡的活性复合包装材料延长鸡肉排和奶酪片货架期
Taskeen Niaz,Saima Shabbir,Tayyaba Noor et al.
Taskeen Niaz et al.
To meet the demands for more effective and ecofriendly food packaging strategies, the potential of nisin-loaded rhamnolipid functionalized nanofillers (rhamnosomes) has been explored after embedding in hydroxypropyl-methylcellulose (HPMC) a...
Enhancing the Efficacy of Microwave Blanching-cum-black Mould Inactivation of Whole Garlic (Allium sativum L.) Bulbs Using Ultrasound: Higher Inactivation of Peroxidase, Polyphenol Oxidase, and Aspergillus niger at Lower Processing Temperatures [0.03%]
超声辅助微波短时联合处理对蒜头酶和黑曲霉失活的影响：低温下过氧化物酶、多酚氧化酶及黑曲霉的灭活效果更佳
Sudarshanna Kar,P P Sutar
Sudarshanna Kar
The freshly harvested whole garlic bulbs require the inactivation of peroxidase (POD), polyphenol oxidase (PPO), and Aspergillus niger. However, the conventional hot water blanching and modern pretreatment like ultrasound (US) and microwave...
Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review [0.03%]
改善食品产品的益生菌化的新兴技术和涂层材料：综述
Sourav Misra,Pooja Pandey,Chandrakant Genu Dalbhagat et al.
Sourav Misra et al.
From the past few decades, consumers' demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at...
High Cell Density Culture of Dairy Propionibacterium sp. and Acidipropionibacterium sp.: A Review for Food Industry Applications [0.03%]
用于食品工业应用的产乳酸丙离子菌和酸性丙离子菌高细胞密度培养：综述
Dener Acosta de Assis,Camille Machado,Carla Matte et al.
Dener Acosta de Assis et al.
The dairy bacteria Propionibacterium sp. and Acidipropionibacterium sp. are versatile and potentially probiotic microorganisms showing outstanding functionalities for the food industry, such as the production of propionic acid and vitamin B...