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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Ruminant milk is known to coagulate into structured clots during gastric digestion. This study investigated the movements of moisture and acid in skim milk clots formed during dynamic gastric digestion and the effects of milk type (regular or calcium-rich) and the presence/absence of pepsin. We...

Author(s)
Li SiQi; Dixit, Y.; Reis, M. M.; Singh, H.; Ye AiQian
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 431,
Abstract

In this study, carboxymethyl cellulose (CMC) was used to interact with whey protein isolate (WPI) to prepare conjugates as emulsifiers and embedding agents, which can be used under acidic conditions. Firstly, the effects of ratios and pH values on the formation of WPI-CMC conjugates were...

Author(s)
Huang LiuRong; Chen Yu; Ding Shuang; Qu LuLu; He RongHai; Dai ChunHua
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 430,
Abstract

Few studies investigated the effects of co-fermentation with bifidobacteria on post-storage changes of probiotic fermented beverages (PFBs). Thus, this study compared the post-storage changes in physicochemical index and metabolomes of PFBs produced singly by Lacticaseibacillus paracasei PC-01...

Author(s)
Guo Shuai; Sun YaRu; Wu Ting; Kwok LaiYu; Sun ZhiHong; Wang JiCheng; Zhang HePing
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 430,
Abstract

The interaction between beta-lactoglobulin (BLG) and anthelmintic compounds including levamisole (LEV) is a matter of great concern as it not only poses potential health and environmental risks but also has significant implications for food processing and production. The mechanisms of LEV-BLG...

Author(s)
Ghasemi, M.; Habibian-Dehkordi, S.; Farhadian, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 431,
Abstract

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...

Author(s)
Vishnu Anand; Vikono Ksh; Abhijit Kar; Eldho Varghese; Sujata Vasudev; Charanjit Kaur
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 430,
Abstract

In this study, carotenoid microemulsion was encapsulated in zein nanofibers via emulsion electrospinning. Optimization study was applied to determine optimum parameters by response surface methodology. The voltage, flow rate and distance as optimum conditions were determined as 23 kV, 1.7 mL/h and...

Author(s)
Inan-Çınkır, N.; Ağçam, E.; Altay, F.; Akyıldız, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 430,
Datasheet

Bacteria belonging to the genus Yersinia are widely distributed in the environment. Some species are foodborne pathogens that cause gastroenteritis,...

Datasheet

Aeromonas spp. are Gram-negative rod-shaped, facultatively anaerobic, oxidase positive and glucose fermenting bacteria. Although historically the...

News Article

The dairy-free formula uses oat, soya, pea, bean and almond milks

Date
28 March 2023
Datasheet

Poultry meat is a popular source of protein and there is a global market for poultry products, purchased in a range of forms that can be quickly and...

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