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Recent Submissions
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Tomato polyphenolics: Putative applications to health and disease
(Elsevier, 2018)Tomato and its products are valuable sources of polyphenols, including naringenin chalcone, rutin, quercetin, chlorogenic acid, caffeic acid, naringenin, kaempferol-3-rutinoside, p-coumaric acid, ferulic acid, and kaempferol, ... -
Influence of food processing operations on vitamins
(Elsevier, 2018)Considering the increasing demand of consumers for nutritious and functional foods, manufacturers in the food industry have to develop preservation technologies to ensure that the nutrients of the foods are lost to a ... -
Nanofibrils of beta-lactoglobulin for encapsulation of food ingredients
(Elsevier, 2019)β-Lactoglobulin (β-LG) constitutes approximately 10% of all the milk proteins becoming the major whey protein. β-LG nanofibrils (β-LG-N) have been prepared as based on various physicochemical or enzymatic processes. ... -
Oleogels for food applications
(Elsevier, 2020)Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including ... -
Adhesion of food powders
(Springer, 2021)This chapter discusses the recent advances in food powder adhesion (particle-surface interactions) and cohesion (particle-particle interactions) which affect their functional properties and bulk behaviour of powder materials ... -
Optical analysis of nanoencapsulated food ingredients by color measurement
(ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, 2020)
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