Enhancing Grape Juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing Probiotic Viability, Physicochemical Changes, Sensory Characteristics, and Quality Kinetics Throughout Storage
Applied Food Research,
Год журнала:
2025,
Номер
unknown, С. 100748 - 100748
Опубликована: Фев. 1, 2025
Язык: Английский
Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality
International Journal of Biological Macromolecules,
Год журнала:
2025,
Номер
unknown, С. 142855 - 142855
Опубликована: Апрель 1, 2025
Язык: Английский
Egg white protein‑sodium alginate smart labels based on pH-driven method and nonphase change 3D printing in mackerel freshness response
International Journal of Biological Macromolecules,
Год журнала:
2024,
Номер
unknown, С. 139404 - 139404
Опубликована: Дек. 1, 2024
Язык: Английский
The effects of chitosan oligosaccharides on the structure and shelf-life of whole-millet cakes
Food Chemistry,
Год журнала:
2024,
Номер
466, С. 142267 - 142267
Опубликована: Ноя. 27, 2024
Язык: Английский
The Effect of Chitosan Oligosaccharides on the Structure and Shelf-Life of Whole-Millet Cakes
Опубликована: Янв. 1, 2024
Язык: Английский
Pea protein – gum Arabic gel addition as ingredient to increase protein, fiber and decrease lipid content in muffins without impair the texture and intestinal microbiota
Food Chemistry,
Год журнала:
2024,
Номер
463, С. 141305 - 141305
Опубликована: Сен. 16, 2024
Язык: Английский
Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance
Royal Society of Chemistry eBooks,
Год журнала:
2024,
Номер
unknown, С. 488 - 528
Опубликована: Авг. 14, 2024
The
content
of
salt,
sugar,
fat
and
fibre
in
processed
foods
plays
an
important
role
health
promotion
diet-related
disease
prevention.
However,
the
reformulation
with
respect
to
these
nutrients,
order
obtain
healthier
products,
is
a
major
challenge
for
industry.
This
due
their
impact
on
other
essential
food
characteristics,
such
as
taste,
appearance
texture,
or
even
safety,
convenience
price.
Achieving
comparable
acceptance
between
original
reformulated
products
thus
demanding
endeavour,
requiring
different
strategies
depending
nutrients
type
being
reformulated.
characteristics
consumer
groups
also
play
marketplace
success
nutritionally-enhanced
products.
chapter
describes
key
aspects
product
processes
undertaken
by
industry
meet
current
global
nutrition
public
goals.
Different
science
technology
approaches
are
detailed,
along
some
marketing
aimed
at
ensuring
Язык: Английский