FUNCTIONALITY

作品数：181被引量：228H指数：8
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Conventional water bath heating on undried brewer’s spent grain:Functionality,fatty acids,volatiles,polyphenolic and antioxidant properties
《Food Bioscience》2023年第3期400-408,共9页Joncer Naibaho Anna Pudło Łukasz Bobak Aneta Wojdyło Álvaro Alemany Lóopez Leonie Margaretha Widya Pangestika Safira Noor Andayani Małgorzata Korzeniowska Baoru Yang 
supported by UPWR 2.0,international and interdisciplinary programme of development of Wrocław University of Environmental and Life Sciences,co-financed by the European Social Fund under the Operational Programme Knowledge Education Development 2014–2020:Axis Ⅲ Higher education for the economy and development;Action 3.5.Comprehensive programmes for schools of higher education(POWR.03.05.00–00-Z062/18);supported by ERA-NET CO-FUND Horizon 2020-FACCE SURPLUS Sustainable and Resilient Agriculture for Food and Non-Food Systems and PROWASTE Protein-fibre biorefinery for scattered material streams(2019–2021).
Brewers’spent grain(BSG)contains bioactive compounds.It was hypothesized that heating treatments using conventional water bath heating(CWH)on brewers’spent grain(BSG)would modify the functionality,chemical constitue...
关键词：By-product valorization Sustainability Thermal exposures Value-added production 
Germination and ultrafiltration modify the composition and functional properties of hemp seed protein isolates
《Food Bioscience》2023年第3期2419-2426,共8页Martin Liu Lawrence B.Smart Alireza Abbaspourrad 
funded by the Good Food Institute as well as the New York State Department of Agriculture;Markets with grants from the Empire State Development Corporation(AC477,AC483,and#132,997).
Ultrafiltration was investigated for its ability to alter the composition of hemp seed protein isolates(HSPI)and modify its functional properties.Hemp seeds that were germinated for 0,1,3,and 5 days underwent alkaline...
关键词：Hemp seed protein GERMINATION ULTRAFILTRATION FUNCTIONALITY Plant protein INGREDIENTS 
The interaction mechanism and the functionality of yeast protein with hydrophilic and hydrophobic bioactive molecules被引量：2
《Food Bioscience》2023年第2期990-999,共10页Haili Sun Yifei Sun Xin Tang Yuanmeng Cui Demei Meng Yuyu Zhang Ku Li Hui Guo Hai Chen Rui Yang 
This work was supported by the Natural Science Foundation of Tianjin City,China(No.20JCYBJC00020);the National Natural Science Foundation of China(No.31972067);the Beijing Outstanding Young Scientist Program(BJJWZYJH01201910011025);the fund from Key Technology of Biological Manufacturing of Yeast Products with Salt reduction and Flavor Enhancement(No.2020ZYYD028);the Project Program of Key Laboratory of Tianjin Key Laboratory of Food Quality and Health,China(No.TJS202203).
Yeast protein is a kind of yeast-source high-quality complete protein.The coexistence of bioactive molecules with yeast protein may influence its physicochemical property.This study discussed the interaction mechanism...
关键词：Yeast protein Bioactive ligands Non-covalent binding Stability EMULSIFICATION 
Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing
《Food Bioscience》2022年第5期473-483,共11页J.Lonchamp P.S.Clegg S.R.Euston 
supported by the Engineering and Physical Sciences Research Council(Grant number EP/J501682/1 Foaming and Fat Replacer Ingredients).
This study investigated functional enhancement strategies for whole egg(WE),egg yolk(EY)and whey protein concentrate(WPC)with a view to reducing their required concentrations in formulations and the resulting environm...
关键词：EGG WPC DENATURATION SYNERGY FUNCTIONALITY 
Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple被引量：4
《Food Bioscience》2022年第3期572-582,共11页Keisheni Ganeson M.R.Razifah A.Mubarak Amin Kam Sevakumaran Vigneswari Seeram Ramakrishna 
the Ministry of Higher Education,Malaysia for the Fundamental Research Grant Scheme(FRGS 59484).
This study discusses on the tailoring of cinnamon oil emulsion-based gelatin edible films that can encapsulate,protect and release bioactive compounds in food packaging applications.The effect of this cinnamon oil fil...
关键词：Essential oil EMULSION Bioactive compounds Active films Packaging material 
Characterization of goat whey proteins and their bioactivity and toxicity assay被引量：3
《Food Bioscience》2022年第2期833-843,共11页Maria Isabel Ferreira Campos Paula Perazzo de Souza Barbosa Laura Junqueira Camargo Luciano Da Silva Pinto Bianca Mataribu Catarina Serr˜ao Luis Fernando Marques-Santos Jos´e Hon´orio Lopes Julia Mariano Caju de Oliveira Carlos Alberto de Almeida Gadelha Tatiane Santi-Gadelha 
The authors would like to thank CAPES-Higher Education Personnel Improvement Coordination,IDEP/UFPB-Research Development Institute and CNPq-Brazilian National Coucil for Scientific and Technological Development for funding this research.To the goat sector of Campus IV of UFPB,for giving the goat milk for the experiments.And to UFPel for its support in conducting antiproliferative experiments.
Goat whey is an industry-discarded dairy by-product that has interesting nutritional value and a nutrient composition with important functional potential,where proteins have a high biological value and play an importa...
关键词：Goat whey proteins Malignant cells ANTIMICROBIAL Antioxidant capacity Whey protein functionality 
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