Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends
Sign Up to like & getrecommendations! Published in 2021 at "Engineering in Life Sciences"
DOI: 10.1002/elsc.202000077
Abstract: Climate change and an increasing world population means traditional farming methods may not be able to meet the anticipated growth in food demands. Therefore, alternative agricultural strategies should be considered. Here, plant cell and tissue… read more here.
Keywords: cell tissue; food; food ingredients; plant cell ... See more keywords
Efficiency of selected food ingredients on protein efficiency ratio, glycemic index and in vitro digestive properties
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3109-y
Abstract: The human body on exposure to high-altitude, undergoes many physiological challenges. The cardiopulmonary reserves are favoured against the digestive system. Hence, the efficiency of digestion is compromised to a great extent, which leads to anorexia,… read more here.
Keywords: selected food; activity; vitro digestive; efficiency ... See more keywords
Nomenclature proposal for agricultural food ingredients’ specificity based on place of production and cultivation properties as a tool for research and differentiation
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2020.100299
Abstract: Abstract Multiple food classification systems have been developed for different purposes, whether is to obtain clear information about food processing, or for nutritional aspects, etc., this systems present information so that data and standardization processes… read more here.
Keywords: food ingredients; differentiation; specificity; food ... See more keywords
Cronobacter sakazakii in baby foods and baby food ingredients of dairy origin and microbiological profile of positive samples
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.09.013
Abstract: Abstract Cronobacter sakazakii is an opportunistic food-borne pathogen isolated from powdered infant formula (PIF), follow-up formula (FUF) and a variety of foods. Two different methods were used for the isolation of Cronobacter spp. from baby… read more here.
Keywords: food ingredients; food; cronobacter sakazakii; baby food ... See more keywords
Nano spray drying of food ingredients; materials, processing and applications
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.01.061
Abstract: Abstract Background Nowadays, there is a growing trend in the consumption of bioactive food ingredients and their use in the production of functional foods. Since these bioactive components are very sensitive to process and environmental… read more here.
Keywords: food ingredients; food; drying food; nano spray ... See more keywords
Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients
Sign Up to like & getrecommendations! Published in 2017 at "Regulatory Toxicology and Pharmacology"
DOI: 10.1016/j.yrtph.2017.05.006
Abstract: ABSTRACT The potential toxicity of two savory food ingredients produced by fermentation of enzymatically hydrolyzed corn starch (Savory Base 100 and Savory Base 200) was evaluated individually in a bacterial reverse mutation assay, an in… read more here.
Keywords: savory base; base; savory food; food ingredients ... See more keywords
Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: a review.
Sign Up to like & getrecommendations! Published in 2021 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2021.2023858
Abstract: Biopolymer-based nanoencapsulation presents great performance in the delivery of functional food ingredients. In recent years, the pH-driven method has received considerable attention due to its unique characteristics of low energy and organic solvent-free during the… read more here.
Keywords: food; based nanoencapsulation; food ingredients; functional food ... See more keywords
Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges
Sign Up to like & getrecommendations! Published in 2017 at "Food Reviews International"
DOI: 10.1080/87559129.2016.1175013
Abstract: ABSTRACT Meat proteins and associated by-products can be used as a source of bioactive hydrolysates and peptides with potential for use as functional food ingredients. Functional foods are foods that have a potentially positive effect… read more here.
Keywords: industry; functional food; bioactive protein; hydrolysates peptides ... See more keywords
Common beans as a source of food ingredients: Techno-functional and biological potential.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13166
Abstract: Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients… read more here.
Keywords: biological potential; food; common bean; techno functional ... See more keywords
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates.
Sign Up to like & getrecommendations! Published in 2023 at "Annual review of food science and technology"
DOI: 10.1146/annurev-food-060721-023522
Abstract: Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good… read more here.
Keywords: protein complexes; food; colloidal food; novel colloidal ... See more keywords
[The prospective of using plant polyphenols as functional food ingredients].
Sign Up to like & getrecommendations! Published in 2018 at "Voprosy pitaniia"
DOI: 10.24411/0042-8833-2018-10067
Abstract: In this review we briefly discuss the publications dedicated to experimental evaluation of hypoglycemic, hypolipidemic and antioxidant properties of different plant polyphenols. The stages of preclinical studies of their efficacy are presented: in silico studies… read more here.
Keywords: plant; functional food; plant polyphenols; using plant ... See more keywords