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Zafarullah Muhammad, Rabia Ramzan, Ruifen Zhang and Mingwei Zhang
Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextr...
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Roghieh Sakooei-Vayghan, Seyed Hadi Peighambardoust, Rubén Domínguez, Mirian Pateiro and José M. Lorenzo
The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chito...
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Carla Graça, Anabela Raymundo and Isabel Sousa
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giv...
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Giovanni Aleixo Batista, Maria Letícia Martins Silva, Willian de Paula Gomes, Isabelle Cristina Oliveira Neves, Paula Chequer Gouveia Mól, Jaime Vilela de Resende, Lizzy Ayra Alcântara Veríssimo, Jenaina Ribeiro Soares (Author)
Pág. e45914
Whey protein has high biological value and functional properties. Therefore, it is necessary to develop methods to recover this valuable protein and minimize the environmental impacts. Adsorptive processes using alternative adsorbents from agroindustrial...
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Martha L. Taboada, Nico Leister, Heike P. Karbstein and Volker Gaukel
Spray drying of whey protein-based emulsions is a common task in food engineering. Lipophilic, low molecular weight emulsifiers including lecithin, citrem, and mono- and diglycerides, are commonly added to the formulations, as they are expected to improv...
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