Comparative structural and techno-functional elucidation of full-fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11418
Abstract: BACKGROUND The relatively inferior techno-functionality, especially for the emulsifying and antioxidant activities of flaxseed protein/polysaccharides complexes partially limited its implication in health food system. The current study aimed to conduct the effects of atmospheric pressure… read more here.
Keywords: flaxseed extracts; defatted flaxseed; fat defatted; full fat ... See more keywords
Full-fat black soldier fly larvae (Hermetia illucens) meal and paste in extruded diets for Atlantic salmon (Salmo salar): Effect on physical pellet quality, nutrient digestibility, nutrient utilization and growth performances
Sign Up to like & getrecommendations! Published in 2021 at "Aquaculture"
DOI: 10.1016/j.aquaculture.2020.735785
Abstract: Abstract The present study investigated the effect of graded levels of black soldier fly larvae (BSFL) (Hermetia illucens) meal and paste on physical pellet quality, digestibility and utilization of nutrients and growth performances in extruded… read more here.
Keywords: bsfl; full fat; control; paste ... See more keywords
Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126901
Abstract: The effect of thermal treatment (45-95 °C for 30 min) on the structure of almond milk proteins was assessed, as the unfolding and association of these proteins in response to heat is not well understood. Above 55 °C,… read more here.
Keywords: milk; almond; almond milk; heat ... See more keywords
Rheological characterisation of full-fat and reduced-fat aerated icings
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111014
Abstract: Abstract Aerated icings are a sweet, fat-rich, and uncooked type of glaze material made by whipping sugar and fat together to form a bubbly fluid. The rheological behaviour of full-fat and reduced-fat aerated icings was… read more here.
Keywords: reduced fat; full fat; fat; fat reduced ... See more keywords
High dietary intake of whole milk and full-fat dairy products does not exert hypotensive effects in adults with elevated blood pressure.
Sign Up to like & getrecommendations! Published in 2019 at "Nutrition research"
DOI: 10.1016/j.nutres.2019.01.003
Abstract: Regular consumption of low- and nonfat dairy products reduces blood pressure (BP) in adults with elevated BP. Currently, it is unknown if conventional full-fat dairy products exert similar hypotensive effects. We hypothesized that adding full-fat… read more here.
Keywords: dairy products; fat dairy; adults elevated; dairy ... See more keywords
Survival of Bifidobacterium BB-12 microencapsulated with full-fat goat’s milk and prebiotics when exposed to simulated gastrointestinal conditions and thermal treatments
Sign Up to like & getrecommendations! Published in 2017 at "Small Ruminant Research"
DOI: 10.1016/j.smallrumres.2017.05.008
Abstract: Abstract The identification of cell protecting material for probiotics is a key issue that determines the efficiency of microencapsulation by spray drying. In this study, full-fat goat’s milk and/or prebiotics (inulin and/or oligofructose) were used… read more here.
Keywords: goat milk; fat goat; full fat;
Impact of Dairy Food Intake on Glucose Homeostasis: A Randomized Controlled Trial (P08-039-19)
Sign Up to like & getrecommendations! Published in 2019 at "Current Developments in Nutrition"
DOI: 10.1093/cdn/nzz044.p08-039-19
Abstract: The consumption of dairy foods, both low-fat and full-fat, tends to be associated with better metabolic health and lower type 2 diabetes risk in most observational studies. We aimed to test the effects of diets… read more here.
Keywords: low fat; fat; fat dairy; glucose tolerance ... See more keywords
Determination and prediction of the available energy and amino acids digestibility of full-fat soybean fed to growing pigs.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of animal science"
DOI: 10.1093/jas/skac395
Abstract: Two experiments were conducted to determine the digestible energy and metabolizable energy contents, as well as the apparent ileal digestibility and standardized ileal digestibility of amino acids in full-fat soybean fed to growing pigs. Ten… read more here.
Keywords: amino acids; full fat; energy; digestibility ... See more keywords
Digestibility of amino acid in full-fat canola seeds, canola meal, and canola expellers fed to broiler chickens and pigs.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of animal science"
DOI: 10.1093/jas/sky470
Abstract: Canola products including full-fat canola seeds (FFCS), canola meal (CM), and canola expellers (CE) have been used in diets for both broiler chickens and pigs. However, their ability to utilize the AA in canola products… read more here.
Keywords: canola; broiler; chickens pigs; broiler chickens ... See more keywords
Full-fat versus fat-free yogurt improves postprandial markers of glucose homeostasis and fasting markers of glucose and lipid homeostasis in individuals with prediabetes
Sign Up to like & getrecommendations! Published in 2023 at "Physiology"
DOI: 10.1152/physiol.2023.38.s1.5729553
Abstract: While many national health authorities, such as the American Heart Association, have long recommended low-fat (1%) or fat-free dairy products over those with full fat (≥3.25%), recent epidemiological research suggests beneficial health effects of full-fat… read more here.
Keywords: full fat; markers glucose; yogurt; physiology ... See more keywords
Moisture sorption characteristics of full fat and defatted pistachio kernel flour
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Agricultural and Biological Engineering"
DOI: 10.25165/ijabe.v10i3.2838
Abstract: Abstract: The sorption isotherms of full-fat (FPKF), partially defatted (PDPKF), and totally defatted (TDPKF) pistachio kernel flour were performed in the range of water activity (aw) from 0.113 to 0.859 at 15°C, 25°C and 35°C,… read more here.
Keywords: moisture; kernel flour; sorption; moisture content ... See more keywords