Properties of a commercial κ-carrageenan food ingredient and its durable superabsorbent hydrogels.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate research"
DOI: 10.1016/j.carres.2019.107883
Abstract: Physical kappa-carrageenan-based hydrogels are often prepared from dilute aqueous kappa-carrageenan (κ-carrageenan) solutions at the presence of metallic ions or by mixing these solutions with proteins and other polysaccharides. The κ-carrageenan hydrogels have been used for… read more here.
Keywords: commercial carrageenan; properties commercial; carrageenan food; carrageenan ... See more keywords
Effect of soluble dietary fibre on postprandial blood glucose response and its potential as a functional food ingredient
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2018.05.019
Abstract: Abstract Soluble dietary fibre (DF), including β-glucan, guar gum, psyllium and alginate, reduce the absorption rate of glucose after the consumption of a high carbohydrate load through its beneficial viscosity properties. The addition of DF… read more here.
Keywords: dietary fibre; functional food; food ingredient; food ... See more keywords
Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111164
Abstract: Abstract Propolis possesses health beneficial properties due to its antioxidant compounds; however, its solubility in alcohol and its strong and unpleasant taste limit the use of propolis extract in foods. This study explores the encapsulation… read more here.
Keywords: propolis extract; food; stability; powder ... See more keywords
Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108403
Abstract: Efficacy of utilizing dry-aged beef crusts as a functional food ingredient was investigated. Paired beef M. longissimus lumborum (n = 13) were aged under various conditions (dry-aging, DA; dry-aging in water-permeable bag, DWA; dry-aging under UV light,… read more here.
Keywords: aged beef; beef; dry aged; food ingredient ... See more keywords
A Citrus Based Sensory Functional Food Ingredient Induces Antidepressant-like Effects: Possible Involvement of an Interplay between the Olfactory and the Serotonergic Systems
Sign Up to like & getrecommendations! Published in 2020 at "Neuroscience"
DOI: 10.1016/j.neuroscience.2020.09.040
Abstract: In the present study, we examined the neurobehavioral effects of a sensory functional food ingredient mainly based on Citrus sinensis extracts (D11399) using a battery of tests recapitulating various endophenotypes of depression such as anxiety… read more here.
Keywords: functional food; like effects; sensory functional; food ingredient ... See more keywords
The Bioactive Effects of Chicoric Acid As a Functional Food Ingredient.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of medicinal food"
DOI: 10.1089/jmf.2018.0211
Abstract: Chicoric acid, a hydroxycinnamic acid, has been reported to possess a variety of health benefits, including antivirus, antioxidant, anti-inflammation, obesity prevention, and neuroprotection effects. The purpose of this article is to summarize current knowledge of… read more here.
Keywords: effects chicoric; functional food; chicoric acid; food ingredient ... See more keywords
Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults
Sign Up to like & getrecommendations! Published in 2023 at "British Food Journal"
DOI: 10.1108/bfj-01-2023-0005
Abstract: PurposeThe circularity of food waste is gathering considerable pace globally. The present study aimed to explore the awareness, attitude and behaviour of Malaysian young adults towards food waste as a food ingredient. The physicochemical characteristics… read more here.
Keywords: food ingredient; food; young adults; food waste ... See more keywords
HSIFoodIngr-64: A Dataset for Hyperspectral Food-Related Studies and a Benchmark Method on Food Ingredient Retrieval
Sign Up to like & getrecommendations! Published in 2023 at "IEEE Access"
DOI: 10.1109/access.2023.3243243
Abstract: Food-related issues have attracted increasing attention recently due to its various applications in our daily life, for example, restaurant service and dietary assessment, which are essential for human health management and understanding food characteristics. Many… read more here.
Keywords: food; ingredient; food related; hsifoodingr dataset ... See more keywords
Evaluation of di‐calcium malate, used as a novel food ingredient and as a source of calcium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes
Sign Up to like & getrecommendations! Published in 2018 at "EFSA Journal"
DOI: 10.2903/j.efsa.2018.5291
Abstract: Abstract The present scientific opinion deals with the evaluation of the safety of di‐calcium malate (DCM) proposed as a novel food ingredient and as a source of calcium for use in foods for the general… read more here.
Keywords: calcium malate; source; food; food ingredient ... See more keywords
Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11101403
Abstract: This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology… read more here.
Keywords: spent grain; brewer spent; bsg; food ingredient ... See more keywords
Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010097
Abstract: The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product resulting from the… read more here.
Keywords: powder; product; food ingredient; juice ... See more keywords