4.7 Article

Dairy powder enriched with a soy extract (Glycine max): Physicochemical and polyphenolic characteristics, physical and rehydration properties and multielement composition

Related references

Note: Only part of the references are listed.
Article Chemistry, Multidisciplinary

Elemental Profiles of Legumes and Seeds in View of Chemometric Approach

Malgorzata Grembecka et al.

Summary: This study evaluated the profiles of fourteen elements in legumes and oilseeds available on the Polish market. Legumes were found to have lower concentrations of several elements compared to oilseeds, but the concentration ranges varied significantly within each group. Cadmium contamination was detected in some samples, mostly in seeds, and the calcium content varied greatly between legumes and oilseeds. Factor and cluster analyses allowed for classification of the samples based on their mineral composition.

APPLIED SCIENCES-BASEL (2022)

Article Chemistry, Physical

Hydroalcoholic extraction of bioactive compounds from expeller soybean meal under subcritical conditions

A. C. Rodriguez-Ruiz et al.

Summary: The extraction of bioactive compounds from expeller soybean meal using ethanol + water mixtures under subcritical conditions was investigated. The study evaluated the effects of various factors on the extraction yield and characteristics of the extracts. The results showed that the obtained extracts had high phenolic and flavonoid content and exhibited good antioxidant activity.

JOURNAL OF SUPERCRITICAL FLUIDS (2022)

Review Food Science & Technology

Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients

Fateme Adinepour et al.

Summary: This article reviews the recent literature on the addition of encapsulated bioactives to milk and dairy products. Encapsulation techniques can protect sensitive compounds and prevent adverse interactions with milk compounds. However, there are challenges in applying this technology in the dairy industry.

FOOD RESEARCH INTERNATIONAL (2022)

Article Biology

Solid-liquid Extraction of Soluble Carbohydrates from Soybean Meal: an Experimental Study, Kinetics, and Modeling

Caio Augusto Levek et al.

Summary: This study evaluated the extraction process of soluble carbohydrates from soybean meal. The results showed that temperature and solvent ratio had an impact on the extraction yield of soluble carbohydrates, while particle size had a minor influence. The optimal extraction conditions were found to be 60 degrees Celsius and a solvent ratio of 10 mg/mL, resulting in a soy protein concentration of 65.8%.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2022)

Review Food Science & Technology

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Holly J. Clarke et al.

Summary: This article discusses the impact of lipid oxidation on the quality of dairy powders, as well as the analytical techniques for detecting VOC. By improving the ability to identify and quantify specific VOC associated with LO, in combination with olfactory and sensory analysis, a better understanding of the quality changes in the product can be achieved.

FOODS (2021)

Article Biochemistry & Molecular Biology

Skimmed Goat's Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties

Danijel D. Milincic et al.

Summary: The study found that adding grape pomace seed extract to thermally treated goat's milk significantly improved its antioxidant properties, mainly through the interaction between phenolics and proteins. This could be a promising strategy for food waste recovery and enhancing the beneficial health effects of goat's milk-based functional foods.

BIOMOLECULES (2021)

Article Food Science & Technology

Effects of spray drying process conditions on the quality properties of microencapsulated cream powder

Ahsen Burcin Himmetagaoglu et al.

INTERNATIONAL DAIRY JOURNAL (2019)

Review Food Science & Technology

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Camila Sampaio Cutrim et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)

Review Biochemistry & Molecular Biology

Bioactivities of Phenolics by Focusing on Suppression of Chronic Diseases: A Review

Fereidoon Shahidi et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Article Food Science & Technology

Physical characterization of whole and skim dried milk powders

Alessandro Pugliese et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Food Science & Technology

Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders

S. Chever et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Review Food Science & Technology

The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation

Seyed Mohammad Taghi Gharibzahedi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Food Science & Technology

Rheological properties of salep powder-milk mixture

Nursel Develi Isikil et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Food Science & Technology

Foaming properties of skim milk powder fortified with milk proteins

L. P. Martinez-Padilla et al.

INTERNATIONAL DAIRY JOURNAL (2014)

Article Food Science & Technology

Decreased fat accumulation in 3T3-L1 pre-adipocytes treated with extracts of heat-processed soy flour and breads

Doo-Jee Shin et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Agriculture, Dairy & Animal Science

Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying

Ravula Sudharshan Reddy et al.

SMALL RUMINANT RESEARCH (2014)

Review Food Science & Technology

Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review

Anup Sharma et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)

Article Pharmacology & Pharmacy

Design space approach in the optimization of the spray-drying process

Pierre Lebrun et al.

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2012)

Article Food Science & Technology

Spray drying of low-phenylalanine skim milk: optimisation of process conditions for improving solubility and particle size

Atefeh Amiri-Rigi et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)

Review Food Science & Technology

Processing Influences on Composition and Quality Attributes of Soymilk and its Powder

S. K. Giri et al.

FOOD ENGINEERING REVIEWS (2012)

Article Food Science & Technology

Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality

Gustavo das Gracas Pereira et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)

Article Chemistry, Applied

Antioxidant capacity, phenolics and isoflavones in soybean by-products

Tan Seok Tyug et al.

FOOD CHEMISTRY (2010)

Article Food Science & Technology

Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures

A. S. Pereyra Gonzales et al.

INTERNATIONAL DAIRY JOURNAL (2010)

Article Chemistry, Analytical

Interactions of tea tannins and condensed tannins with proteins

Richard A. Frazier et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2010)

Article Chemistry, Applied

Variability in soy flour composition

MA Porter et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2003)

Article Food Science & Technology

Effect of thermal pasteurization on Valencia orange juice color and pigments

HS Lee et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)

Article Pharmacology & Pharmacy

Free radical scavenging activity of red ginseng aqueous extracts

YK Kim et al.

TOXICOLOGY (2002)