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Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development
(Elsevier, 2022)
info:eu-repo/semantics/article,
To find renewable and sustainable alternatives to reduce the severe environmental impact of single-use synthetic plastic packaging, glucose-crosslinked gelatin films containing different amounts of chitin nanowhiskers ...
Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin
(Elsevier, 2022)
Artículo / Artikulua,
To achieve sustainability in the wine industry, by-products from winery operations are being diverted from waste streams and turned into beneficial use. Grape seed tannin (SeedT) and skin tannin (SkinT) extracts were used ...
Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
(Elsevier Science, 2022)
Artículo / Artikulua,
The combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two ...
Effect of fortification with eggshell powder on injera quality
(Elsevier, 2022)
info:eu-repo/semantics/article,
In Ethiopia there is a severe calcium nutrient deficiency problem. Cereals are appropriate vehicles for food fortification along with eggshell powder (EP), a waste product, which contains a high amount of Ca. The objective ...
Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
(Elseiver, 2022)
Artículo / Artikulua,
Microfiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 ...
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
(Elsevier, 2022)
Artículo / Artikulua,
In dairy industry there has always been great concern about the microbial and protein quality of liquid milk protein fractions obtained by microfiltration (MF). The objectives of research were to study the impact of MF on ...