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66 Newest Publications about the topic food technology
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Biotechnological Applications of Proteases in Food Technology
19-Jan-2018 | Olga Luisa Tavano, Angel Berenguer‐Murcia, Francesco Secundo, Roberto Fernandez‐Lafuente, Comprehensive Reviews in Food Science and Food Safety, 2018
Abstract This review presents some of the hottest topics in biotechnological applications: proteases in biocatalysis. Obviously, one of the most relevant areas of application is in the hydrolysis of proteins in food technology, and that has led to a massive use on proteomics. The aim is to ...
Sustainability, Vol. 10, Pages 175: Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert
12-Jan-2018 | Salgado-Beltrán, Lizbeth ; Beltrán-Morales, Luis F.; Velarde-Mendivil, Alma T.; Robles-Baldenegro, María E., Sustainability, 2018
Sustainability, Vol. 10, Pages 175: Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert Sustainability doi: 10.3390/su10010175 Authors: Lizbeth Salgado-Beltrán Luis Beltrán-Morales Alma ...
Encapsulation of Bioactive Compound in Electrospun Fibers and Its Potential Application
17-Oct-2017 | Peng Wen; Yan Wen; Min-Hua Zong; Robert J. Linhardt; Hong Wu, Journal of Agricultural and Food Chemistry, 2017
Electrospinning is a simple and versatile encapsulation technology. Since electrospinning does not involve severe conditions of temperature or pressure or the use of harsh chemicals, it has great potential for effectively entrapping and delivering bioactive compounds. Recently, electrospinning ...
A short review on the research progress in alfalfa leaf protein separation technology
06-Jul-2017 | Wenxiang Zhang, Nabil Grimi, Michel Y. Jaffrin, Luhui Ding, Bing Tang, Journal of Chemical Technology & Biotechnology, 2017
Abstract Alfalfa leaf protein constitutes an important food ingredient and is widely used in food technology. Due to high nutritive value and high proteins content, alfalfa has a high application value for feed grass and human food. Conventionally, industrial leaf protein production from ...
IJMS, Vol. 18, Pages 392: Hazelnut (Corylus avellana L.) Shells Extract: Phenolic Composition, Antioxidant Effect and Cytotoxic Activity on Human Cancer Cell Lines
13-Feb-2017 | Esposito, Tiziana ; Sansone, Francesca ; Franceschelli, Silvia ; Del Gaudio, Pasquale ; Picerno, Patrizia ; Aquino, ..., International Journal of Molecular Sciences, 2017
Hazelnut shells, a by-product of the kernel industry processing, are reported to contain high amount of polyphenols. However, studies on the chemical composition and potential effects on human health are lacking. A methanol hazelnut shells extract was prepared and dried. Our investigation allowed ...
IJMS, Vol. 17, Pages 2039: Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules—Search Options and Applications in Food Science
06-Dec-2016 | Minkiewicz, Piotr ; Darewicz, Małgorzata ; Iwaniak, Anna ; Bucholska, Justyna ; Starowicz, Piotr ; Czyrko, Emilia, International Journal of Molecular Sciences, 2016
Internet databases of small molecules, their enzymatic reactions, and metabolism have emerged as useful tools in food science. Database searching is also introduced as part of chemistry or enzymology courses for food technology students. Such resources support the search for information about ...
Structure and Mobility of Lactose in Lactose/Sodium Montmorillonite Nanocomposites
29-Nov-2016 | Joel Hellrup; Michael Holmboe; Karol P. Nartowski; Yaroslav Z. Khimyak; Denny Mahlin, Langmuir, 2016
This study aims at investigating the molecular level organization and molecular mobility in montmorillonite nanocomposites with the uncharged organic low-molecular-weight compound lactose commonly used in pharmaceutical drug delivery, food technology, and flavoring. Nanocomposites were prepared ...
The effect of dietary curcumin on hepatic chymase activity and serum fetuin‐A levels in rats fed on a high‐fat diet
23-Nov-2016 | Yıldız Öner‐İyidoğan, Muhammed Seyithanoğlu, Sevda Tanrıkulu‐Küçük, Hikmet Koçak, Şule Beyhan‐Özdaş, Necla Koçak‐Toker, Journal of Food Biochemistry, 2016
Abstract The effects of curcumin on mast cell chymase activity in fatty liver and serum fetuin‐A levels in rats fed a high‐fat diet (HFD) were investigated. Male Sprague‐Dawley rats received HFD (60% of total calories from fat) and 1 g curcumin/kg HFD for 16 weeks. Hepatic chymase activity ...
The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time‐Intensity Analysis
03-Nov-2016 | Bruna M. Azevedo, Janaína M. M. Ferreira, Valdecir Luccas, Helena M. A. Bolini, Journal of Food Science, 2016
Abstract The consumption of diet products has increased greatly in recent years. The objectives of the study were to develop a bittersweet chocolate added inulin and stevias with different rebaudioside A contents (60%, 80%, and 97%). Five chocolate samples were formulated with different ...
Bacterial Ice Nucleation in Monodisperse D2O and H2O-in-Oil Emulsions
18-Aug-2016 | Lindong Weng; Shannon N. Tessier; Kyle Smith; Jon F. Edd; Shannon L. Stott; Mehmet Toner, Langmuir, 2016
Ice nucleation is of fundamental significance in many areas, including atmospheric science, food technology, and cryobiology. In this study, we investigated the ice-nucleation characteristics of picoliter-sized drops consisting of different D2O and H2O mixtures with and without the ice-nucleating ...
