How the sourdough may affect the functional features of leavened baked goods
Sourdough fermentation is one of the oldest food biotechnologies, which has been studied
and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life …
and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life …
Lactic acid fermentation as a tool for increasing the folate content of foods
F Saubade, YM Hemery, JP Guyot… - Critical Reviews in Food …, 2017 - Taylor & Francis
Folate is an essential micronutrient involved in numerous vital biological reactions. The
dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries …
dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries …
Production of pectin-whey protein nano-complexes as carriers of orange peel oil
Orange peel oil is one of the most common flavorings used in the food industry which is
volatile under environmental conditions. Encapsulation is the best way to protect it and …
volatile under environmental conditions. Encapsulation is the best way to protect it and …
Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules
Our main goal was to evaluate release kinetics of nano-encapsulated folic acid within a
double W 1/O/W 2 emulsion. First, W 1/O nano-emulsions loaded with folic acid were …
double W 1/O/W 2 emulsion. First, W 1/O nano-emulsions loaded with folic acid were …
[图书][B] Handbook of frozen food processing and packaging
DW Sun - 2005 - taylorfrancis.com
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …
consumers is due primarily to the variety they offer and their ability to retain a high standard …
Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions
Due to susceptibility of folic acid like many other vitamins to environmental and processing
conditions, it is necessary to protect it by highly efficient methods such as micro/nano …
conditions, it is necessary to protect it by highly efficient methods such as micro/nano …
[HTML][HTML] Health-promoting nutrients and potential bioaccessibility of breads enriched with fresh kale and spinach
M Czarnowska-Kujawska, M Starowicz, V Barišić… - Foods, 2022 - mdpi.com
Bread is a staple food and can be a potential product to be enriched with various deficient
nutrients. The objective of the study was to characterize the nutritional properties of toasted …
nutrients. The objective of the study was to characterize the nutritional properties of toasted …
Evaluation of folic acid nano-encapsulation by double emulsions
In this study, optimization of spray drying for double emulsions containing pectin-whey
protein concentrate (WPC) was investigated for nano-encapsulation of folic acid. Five …
protein concentrate (WPC) was investigated for nano-encapsulation of folic acid. Five …
Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii …
S Hugenschmidt, SM Schwenninger, C Lacroix - Process Biochemistry, 2011 - Elsevier
Sufficient intake of folate is critical worldwide due to low folate concentrations in daily diets.
Folate supplementation in food is carried out with success in some countries, but recent data …
Folate supplementation in food is carried out with success in some countries, but recent data …
Spray drying of folic acid within nano-emulsions: optimization by Taguchi approach
E Assadpour, SM Jafari - Drying Technology, 2017 - Taylor & Francis
Research over recent decades has shown that inadequate folate concentrations may
contribute to some disorders. Cereal flours have been a primary candidate for fortification by …
contribute to some disorders. Cereal flours have been a primary candidate for fortification by …