Now showing items 1-10 of 63
Production of milk phospholipid-enriched dairy ingredients
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk ...
Molecular features of wheat endosperm arabinoxylan inclusion in functional bread
Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current ...
The development of expanded snack product made from pumpkin flour-corn grits: effect of extrusion conditions and formulations on physical characteristics and microstructure
Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ...
Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD project
This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from ...
The combination of hot air and chitosan treatments on phytochemical changes during postharvest storage of 'Sanhua' plum fruits
Plum fruits would become putrid quickly after harvest. In order to prolong postharvest life, 'Sanhua' plum fruits were treated by hot air combined with a chitosan coating, and stored at low temperature. Fruit firmness, ...
Bread wheat quality: some physical, chemical and rheological characteristics of Syrian and English bread wheat samples
The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown ...
Bovine milk fats and their replacers in baked goods: A review
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such ...
Antimicrobial activity of Arg–Ser–Ser against the food-borne pathogen Pseudomonas aeruginosa
(Wiley on behalf of Institute of Food Science and Technology, 2019-07-15)
We had previously reported a peptide sequence, Arg–Ser–Ser (RSS), which was identified after coincubation of an edible orchid species, Dendrobium aphyllum, with Lactobacillus amylolyticus. In this study, we investigated ...
The globalization of food research in the development of safe and health-promoting foods.
(Wiley Online on behalf of the Institute of Food Science and Technology, 2017-01)
Editorial for the 52nd volume of the International Journal of Food Science and Technology (IJFST).
Preparation and characterisation of novelty food preservatives by Maillard reaction between ε-polylysine and reducing sugars
(Wiley on behalf of the Institute of Food Science and Technology, 2019-05)
In order to enhance the application scope and usage effect of ε-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. ...