Browsing by Author "Corredig, Milena"
Now showing items 1-5 of 5
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Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system
Raak, Norbert; Struck, Susanne; Jaros, Doris; Hernando, Isabel; Gülseren, İbrahim; Michalska-Ciechanowska, Anna; Foschino, Roberto; Corredig, Milena; Rohm, Harald (Elsevier, 2022)Reduction of production losses and increasing resource efficiency is needed to improve sustainability of the food supply chain. One approach to reach more resource-efficient, circular food systems is blending and ... -
Delivery of curcumin using skim milk or oil in water emulsions: effect of the matrices on cellular uptake
Guri, Anilda; Gülseren, İbrahim; Arranz, Elena; Corredig, Milena (JAPAN OIL CHEMISTS SOC, 2018)To enhance the curcumin delivery in a variety of food grade matrices namely spray dried ethanolic curcumin in fresh skim milk (Spray dried Cu-SM), a fresh mixture of ethanolic curcumin and skim milk (Fresh Cu-SM) a powder ... -
Effect of interfacial composition on uptake of curcumin-piperine mixtures in oil in water emulsions by Caco-2 cells
Gülseren, İbrahim; Guri, Anilda; Corredig, Milena (Royal Society of Chemistry, 2014)Encapsulation in lipid particles is often proposed as a solution to improve curcumin bioavailability. This bioactive molecule has low water solubility and rapidly degrades during digestion. In the present study, the uptake ... -
Food nanotechnology applications to the beverage industry
Arranz, Elena; Gülseren, İbrahim; Corredig, Milena; Guri, Anilda (CRC Press, 2019)Health-conscious consumers are looking for foods that impart benefits beyond simple nutrition. Beverages are seen by consumers as the most active food category for their convenience in usage and distribution, and they have ... -
The Influence of Pectinase Treatments on the Characteristics of Pre-Treated and Lyophilised Sunflower Meal-Whey Blends
Güneş, Zeynep Saliha; Raak, Norbert; Corredig, Milena; Gülseren, İbrahim (John Wiley and Sons Inc, 2024)Whey and sunflower meals are primary by-products of dairy cheese and vegetable oil production, respectively. Due to their widespread abundance, their valorisation could enable the generation of various value-added food ...
