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Abstract

Edible super-hydrophobic coatings have attracted great attentions as they can avoid the waste of liquid foods, such as honey and milk, adhered to the inside of containers. However, the poor thermal stabilities of edible super-hydrophobic coatings restrict their applications. In this work, a...

Author(s)
Zhang YiWen; Bi JingRan; Wang SiQi; Cao QiPing; Li Yao; Zhou JingHui; Zhu BeiWei
Publisher
Elsevier, Amsterdam, Netherlands
Citation
Journal of Colloid and Interface Science, 2019, 533, pp 742-749
Abstract

The foaming properties of milk manufactured under different conditions were investigated using a Dynamic Foam Analyzer 100. The sensory characteristics of foamed milk were evaluated by descriptive analysis by means of a trained panel. Milk homogenized at 25 MPa had significantly smaller bubble size ...

Author(s)
Hatakeyama, S.; Akiyama, M.; Yoneyama, R.; Watanabe, K.; Koizumi, R.; Miyaji, K.; Mizota, Y.; Ikeda, M.; Wakao, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 555-561
Abstract

Adjunct cultures including lactobacilli play important role in cheese proteolysis and bioactivity including Angiotensin Converting Enzyme (ACE)-inhibition and antioxidant activity. Four species of lactobacilli was used in the manufacture of model cheese and these were salted at different levels and ...

Author(s)
Sahİngİl, D.; Gokce, Y.; Yuceer, M.; Hayaloglu, A. A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 525-532
Abstract

The interactions between liposomes and whey proteins (WP) were investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis, intrinsic fluorescence, Fourier transform infrared spectroscopy, circular dichroism spectroscopy, turbidity, particle size, and zeta potential. These results...

Author(s)
Yi XiangZhou; Zheng QuanHui; Ding BaoMiao; Pan MinHsiung; Chiou YiShiou; Li Li; Li ZhenShun
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 505-512
Abstract

Protein glycation via the Maillard reaction is widely used to modify the functional properties of proteins. Using four explored reaction conditions, two maltose-glycated caseinate products GCN-I and GCN-II with maltose contents of 30.86 and 8.76 g/kg protein were prepared by this reaction in an...

Author(s)
Xu Wei; Zhao XinHuai
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 483-489
Abstract

Variations on fermentation conditions (temperature, pressure, etc.) can bring novel characteristics to fermentative processes and the respective final products. Regarding yogurt, both bacteria metabolism and physical properties of gel may be affected, resulting in different yogurts. Therefore,...

Author(s)
Lopes, R. P.; Mota, M. J.; Pinto, C. A.; Sousa, S.; Silva, J. A. L. da; Gomes, A. M.; Delgadillo, I.; Saraiva, J. A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 423-430
Abstract

This study aimed to in-vitro investigate the health-promoting benefits, namely cytotoxicity against two cancer cell lines, α-amylase and α-glucosidase inhibitions, angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity and degree of hydrolysis (DH) and lipid peroxidation of semi-dry...

Author(s)
Ayyash, M.; Liu ShaoQuan; Al-Mheiri, A.; Aldhaheri, M.; Raeisi, B.; Al-Nabulsi, A.; Osaili, T.; Olaimat, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 346-354
Abstract

The investigation was carried out to optimize the extrusion conditions for the development of normal maize and Quality Protein Maize (QPM) based instant porridge. The effect of 3 independent variables (moisture content (14-18%), barrel temperature (125-175°C) and screw speed (400-550 rpm)) on the...

Author(s)
Navjot Kaur; Baljit Singh; Savita Sharma
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 291-298
Abstract

Freeze-drying is a dehydration process with a minimal effect on product quality. For this reason, it is especially adequate for use with food rich in bioactive compounds, which is the case of fruits. In this sense, despite being a high energy, time-consuming process, increasing opportunities may be ...

Author(s)
Martínez-Navarrete, N.; Salvador, A.; Oliva, C.; Camacho, M. M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 57-61
Abstract

Flavonoids rich in citrus peels have poor stability and bioavailability, which limits their commercial applications. In present study, citrus peel extracts were obtained from four citrus types and their stability and antioxidant activity were investigated in terms of pH conditions. Then, the...

Author(s)
Hu Yan; Kou GuangNing; Chen QiYang; Li Yan; Zhou ZhiQin
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 24-33

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