Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing
Next Sustainability,
Год журнала:
2025,
Номер
6, С. 100105 - 100105
Опубликована: Янв. 1, 2025
Язык: Английский
Blanching, cooking, and ethanol are effective strategies for preserving biofunctional compounds in purple-fleshed sweet potato powder
Food and Bioproducts Processing,
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 1, 2025
Язык: Английский
Effect of ultrasound-assisted enzymatic hydrolysis on the antioxidant and techno-functional properties of chicken heart and liver hydrolysate
Biomass Conversion and Biorefinery,
Год журнала:
2025,
Номер
unknown
Опубликована: Фев. 21, 2025
Язык: Английский
New Food Product Development: Utilization of Valuable Fruit and Vegetable by-Products in Product Design
Methods and protocols in food science,
Год журнала:
2025,
Номер
unknown, С. 75 - 82
Опубликована: Янв. 1, 2025
Язык: Английский
Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability
Foods,
Год журнала:
2024,
Номер
14(1), С. 60 - 60
Опубликована: Дек. 28, 2024
Pistachio
nuts
are
valued
for
their
sensory
qualities,
nutritional
benefits,
and
health-promoting
properties.
oil
has
also
gained
interest
its
bioactive
compounds,
though
these
sensitive
to
processing
environmental
stresses.
While
pistachio-based
products
commercially
available,
little
research
addressed
the
emulsifying
properties
of
crude
pistachio
or
impact
on
stability
profile
oil-in-water
(O/W)
emulsions.
This
study
evaluated
emulsion-forming
abilities
two
commercial
oils
(PO1,
PO2),
physical
oxidative
during
emulsification,
effects
emulsifier
concentration
over
short-term
storage
(7
days,
4
°C).
O/W
emulsions
were
prepared
using
20%
(
Язык: Английский