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Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread
Ingredients Functionality
2016/5/31
The aim of this study was to analyze the ingredients, develop high fiber bread and evaluate its shelf life. Bread and baked products are the most important sources of dietary fiber in the total food c...
Extruded corn flour changed the functionality behaviour of blends
functionality corn flour structure dough machinability, extruded blends
2014/2/25
Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scannin...
New Type of Beer – Beer with Improved Functionality and Defined Pharmacodynamic Properties
beer lemon balm thyme Ganoderma antimicrobial antioxidative sensorial properties
2010/12/21
The paper highlights the facts about the possibilities of improving the functionality of
beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom
Ganoderma lucidu...
Preparation of Hypoallergenic Soybean Protein with Processing Functionality by Selective Enzymatic Hydrolysis
Soybean protein allergen Bacillus sp. protease
2009/7/7
The enzymatic hydrolysis of soybean protein isolate (SPI) was investigated using commercially available Bacillus sp. proteases for reduction of soybean allergenicity. An alkaline protease, Proleather ...
Effect of Fat Replacer (Salatrim®) on Chemical Composition, Proteolysis, Functionality, Appearance, and Yield of Reduced Fat Mozzarella Cheese
reduced fat Mozzarella cheese fat replacer functionality
2008/3/28
A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blen...
Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese
fat reduction Mozzarella cheese composition functionality
2008/3/28
Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target fat percentages in the cheese (ca. 5, 10, 15, and 25%). No statisticall...
Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese
low fat Mozzarella cheese functional properties homogenization
2008/3/28
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...
Functionality of Casein Precipitated by Carbon Dioxide
casein carbon dioxide precipitation functionality
2008/3/28
The functionality of casein that was precipitated by batch by a novel process using CO2 was investigated for solubility in water and NaCl, foam stability, overrun, emulsion activity index, and emulsio...
Functionality of Milk Fat In Foam Formation and Stability
foams milk fat magnetic resonance imaging
2008/3/19
The objectives of this study were to investigate the functional properties of different fats emulsified in food foams. Quantitative descriptions of the formation and subsequent stability of food foams...