Search

A process was developed using an acidic system to hydrolyze fish protein, followed by a membrane-based separation process to purify and separate the desired liquid portion from the remaining solid prior to deodorization ...

Microgreens are new emerging food products, which are young seedlings of vegetables and herbs, having two fully developed cotyledons with the first pair of true leaves emerging or partially expanded. They have gained ...

Soy protein isolate (SPI) has been used as an alternative protein source in texturized meat analogs due to its high protein content and health benefits. Twin-screw high-moisture extrusion was capable of texturing and ...

The effectiveness of microencapsulation system for targeted delivery of probiotics depends on its ability to protect cells from harsh gastrointestinal conditions of stomach followed by effectively releasing the cells in ...

Cardiovascular disease (CVD) is the leading cause of deaths worldwide. Prostate cancer is the most prevalent cancer in U.S. male population. Diet-induced hypercholesterolemia and chronic inflammation promote the development ...

Although the consumption of organic produce has dramatically increased in recent years and many outbreaks continue to occur, the microbiological safety of organic produce has not been fully assessed. This study generated ...

Biofilms on equipment surfaces can be vectors for cross-contaminations in food processing facilities. A particular problem is that biofilms can protect pathogenic bacteria from daily cleaning and disinfection operations. ...

To promote its use in nutraceutical and functional ingredients, different growing environments, genotypes, and processing fractions of soft wheat (Triticum aestivum L.) were investigated for their chemical compositions and ...

Resveratrol (Res), a natural polyphenol compound found in grapes and red wine has been shown to exhibit anti-tumor, anti-oxidant and anti-inflammation effects. However, the molecular targets as well as mechanisms of action ...

Syneresis, the liquid separation from a food product, is one of the major challenges in the frozen food industry. It is often accelerated by unintentional temperature fluctuations, i.e. repeated freezing and thawing during ...