Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency...

Colostrum, the first postpartum secretion of the mammary gland, plays a vital role in the nutrition, development, and immunity of a newborn calf. We characterised the protein profile as milk transitions from colostrum to transition milk over the first 5 days of lactation, collecting samples on d0,...

Crabs are decapods crustaceans of the family Portunidae. Crabs obtain carotenoids from an external sources like medium and food materials. Carotenoids have been proposed to be potent antioxidants, protecting membrane lipids from toxic peroxidation reactions. Detection and quantification of...

There is a growing demand for nutritional, functional, and eco-friendly dairy products, which has increased the need for research regarding alternative and sustainable protein sources. Plant-based, single-cell (SCP), and recombinant proteins are being explored as alternatives to dairy proteins....

Objective: In this study, chemical and microbiological properties of five different set types of yoghurts produced using control (K), dried broad beans (BK), dried cowpea (BRL), celery (KRVZ) and artichoke (EN) purees were examined. Material and Methods: In the study carried out as 5 different...

BACKGROUND: Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, the similarity between fat and emulsifier in these...

Whey is the largest by-product of the dairy industry. It is a popular dietary protein among athletes and fitness models showing antimicrobial activity and antioxidant capacity. It is important due to its large production and nutritional composition, for which whey can be considered a valuable...

Electrical properties can provide information about food composition and structure. In this context, the present work aimed to characterise and group five samples (A, B, C, D, E) of low-fat, high-protein commercial yoghurts using electrical impedance spectroscopy (EIS) and conventional analytical...

South Brazil produces colonial cheese based on Italian immigration recipes. This study characterized colonial cheese produced in the state of Rio Grande do Sul. The sampling method was by conglomerate. A total of 293 rural producers were interviewed; they also provided cheeses for physicochemical...

Milk lipids are secreted into the milk collecting ducts as milk fat globule (MFG) where they are exposed to microflora of the udder. We hypothesized that MFG size modulates the metabolic fingerprint of B. subtilis. Accordingly, small and large (2.3 and 7.0 µm, respectively) MFG were isolated from...