Now showing items 1-3 of 3
Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations
Background: Nowadays scientific communities and food manufacturers are interested in bringing natural compounds, such as dietary phenolics, to consumers demanding health benefits. A high protein, but low carbohydrate and ...
Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste
Cereal foods supplemented with fruit ingredients have attracted the attention of consumers due to their bioactive compounds which confer health promoting effects. In this study, oat bran was mixed with 0%, 10%, 15% and 25% ...
Functionalization of sodium caseinate fortified with blackcurrant concentrate via spray-drying and freeze-drying techniques: The nutritional properties of the fortified particles
(Elsevier on behalf of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), 2021-05)
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with sodium caseinate (NaCas) through spray- and freeze-drying strategies. The effects of encapsulation strategies and addition of BC ...