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Emin Mercan
This study aimed to determine the effects of the ozone treatment of film-forming solutions (FFSs) containing whey protein concentrate (WPC) and gelatine on biopolymer films? physical, mechanical, and thermal properties. Film samples were produced from a ...
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Piero Franceschi, Francesca Martuzzi, Paolo Formaggioni, Massimo Malacarne and Andrea Summer
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was to s...
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Angela Gabriella D?Alessandro, Roberta Savina Dibenedetto, Ioannis Skoufos and Giovanni Martemucci
Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages consisting of wheat straw (WS), grape pomace (GP), olive mill wastewater (OMWW) and cheese whey (CW) at 7, 30 and 90 days. The silage ...
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Ewelina Basiak, Manfred Linke, Frédéric Debeaufort, Andrzej Lenart and Martin Geyer
Edible starch-based materials have shown a positive impact on quality parameters. In this study, plums (Prunus domestica cv. Jojo) were divided into five groups: a control, two coating treatments (starch and starch-whey protein (80?20%), and two film sys...
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Rajeev Ravindran, Kwame Donkor, Lalitha Gottumukkala, Abhay Menon, Amita Jacob Guneratnam, Helena McMahon, Sybrandus Koopmans, Johan P. M. Sanders and James Gaffey
Global warming and climate change are imminent threats to the future of humankind. A shift from the current reliance on fossil fuels to renewable energy is key to mitigating the impacts of climate change. Biological raw materials and residues can play a ...
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Diofanor Acevedo-Correa, José Jaimes-Morales and Piedad M. Montero-Castillo
The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey p...
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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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