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The use of propolis as a functional food ingredient: A review
(Elsevier, 2021-09)
Background: Propolis is a resinous product collected by bees from different plant species that contains numerous compounds with biological activity like antibacterial, antioxidant and anti-inflammatory, among others. These ...
Bacterial S-Layer Proteins for Stabilization of Food Ingredients Encapsulated in Liposomes
(Humana Press, 2021)
To protect food ingredients from degradation that can occur in the harsh environmental conditions of the gastrointestinal tract, many different oral delivery systems such as liposomes have been developed. However, liposomes ...
Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2020-11)
Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods
(Elsevier Science, 2020-11)
Adding value to seaweed by extracting their different bioactive compounds and incorporating them into foods represent an interesting and strategic approach to diversify the functional foods offer. However, once harvested, ...
Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch
(ELSEVIER SCIENCE BV, 2010)
Biodegradable films based on cassava starch and with addition of natural antimicrobial ingredients were prepared using the casting technique. The tensile properties tensile strength (TS) [MPa] and percent elongation (E) ...
Comparison of three drying processes to obtain an apple peel food ingredientCYTA-JOURNAL OF FOODCYTA-J FOOD
(TAYLOR & FRANCIS LTD, 2013)
Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
(Science Publishing Group, 2018-03)
Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food ...
Nuevo mundo, diversidad y gastronomía del Caribe sur costarricense
(Universidad de Costa Rica, Costa Rica, 2016)