[PDF] Top 20 Antifungal and functional properties of polyphenols in food products
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Antifungal and functional properties of polyphenols in food products
... effect of heat treatment in apple polyphenol samples. With the rise of temperature from 70 to 95 ºC, the concentration in apple polyphenols decreased, but just slightly when compared ... See full document
78
Production of chitosan nanoparticles with polyphenols for incorporation in bioactive food formulations
... (CS and polyphenols) were the following: for chitosans LMWC ...%, and DHBA 0.3 % (m/v), and the nanoparticles were produced by ionic ...physical properties (particle size, ... See full document
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FLOW PROPERTIES AND PATTERN FLOW PREDICTION OF FOOD INDUSTRIAL POWDERS
... More and more industries are faced with new products that need to be stored in silos which, in general, require knowledge of their physical properties and, above all, ... See full document
10
Health promoting and sensory properties of phenolic compounds in food
... potential of fruit and vegetables can be measured in vitro by several ...activity of a sample, as there are many antioxidant mechanisms as the scavenging of radical, reductive ability, ... See full document
16
Development of healthy food products: incorporation of seaweeds
... group. In Europe, the proportion of the population aged 65 years and over is projected to increase from ...13.7% in 1990 to ...risk of the development of age-related pathologies ... See full document
92
FUNCTIONAL PROPERTIES, ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF ZATARIA MULTIFLORA ENCAPSULATED IN GELTIN NANOFILMS
... loss) of gelatin films are summarized in Figure ...percentage of gelatin films was 29 ± 1.6%. Incorporation of ZMO into the films caused a significant increase in the solubility (From ... See full document
5
Oxygen radical absorbance capacity of selected food products
... role of food antioxidants in oxidative stress related diseases has led to a wide number of antioxidant potential evaluation ...antioxidants in food are e.g. polyphenols ... See full document
6
Modeling of allergen proteins found in sea food products
... list of epitopes (either from the database or predicted) from each one of the studied allergens, the PD tool incorporated in the SDAP website was employed to calculate PD values for these ... See full document
8
Apiaceae seeds as functional food
... aim of this review was to point to a great importance of plants from Apiaceae family as a functional ...Mill.) and cumin (Cuminum cyminum ...used in folk medicine, pharmaceutical ... See full document
10
Synthesis and Properties of Products of Radical Polymerisation of Multivinyl Monomers
... synthesis and characterization of branched/crosslinked polymers has been a subject with increasing research ...some properties of these materials as compared with their linear ...Higher ... See full document
445
Role and health benefits of different functional food components
... species and yeasts. When ingested in certain amounts these have a positive impact on human health, by improvement of the balance of the intestinal microflora (Macfarlane, 1999; Morelli, 2003; ... See full document
17
Identification of bacterial strains able to produce CLNA isomers for a possible application in the elaboration of new functional food products
... isomerization of LA. However this strategy has not been utilized for the elaboration of high CLNA oils to bring more easily available ...resulting in a mixture of different positional isomers ... See full document
116
CHARACTERIZATION OF FOOD BARS MANUFACTURED WITH AGROINDUSTRIAL BY-PRODUCTS AND WASTE
... are products obtained from the union of a number of components, standing out in the snack category due to their portability attribute with a focus on convenience and ...Utilization ... See full document
8
Microalgae in novel food products
... reservoir of novel compounds, many of which are likely to show biological activity, presenting unique and interesting structures and functions (Yamaguchi, ...1997). In the last decades ... See full document
37
Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties.
... increase in G'. The G' val- ues of the dispersions at pH 9 (0.4–111 Pa) and 11 ...5C and 5D). This is most likely due to the high solubility of the protein, resulting in fewer ... See full document
17
Advances in the application of microcapsules as carriers of functional compounds for food products
... exudate of acacia trees, of which there are many species distributed over tropical and subtropical ...biopolymer and is chemically described as a mixture composed of carbohydrates ... See full document
18
Avocado and its by-products: natural sources of nutrients, phytochemical compounds and functional properties
... avocado and its health promoting properties has been given in several ...healthy food for the heart and this certification with its appropriate logo is already used in ... See full document
15
Microalgae as functional ingredients in savory food products: application to wheat crackers
... fiber, and 1% lipids), 1.5% baking powder (corn starch, sodium diphosphate, and sodium bicarbonate), 1% salt (NaCl), 1% sugar (sucrose), ...2% and at 6% (w/w) incorporation levels by replacing a ... See full document
22
Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions
... limitation of the enumeration procedure. However, in literature, some kinetic models have been applied and discussed aiming at describing conveniently such tendencies ( Cole, Davies, Munro, Holyoak, ... See full document
7
Chemical Composition and Functional Properties of Malted Corn Flours
... levels of each variable were coded as -1, 0 and ...quadratic and all the interaction terms for the three independent ...viscosity and cold ...0.05 in the full models were retained ... See full document
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