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13.073  Articles
1 of 1.308 pages  |  10  records  |  more records»
The aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, r... see more

An innovative method of L. casei ATCC 393 encapsulation has been reported in the present study using pectin combined with alginate. The aim of this study was to investigate the effect of encapsulation on the survival of L. casei ATCC 393 in yoghurt during... see more

An emerging topic of our days is nanoscience and nanotechnology successfully applied in the food industry. Characteristics such as size, surface area and morphology can modify the basic properties and the chemical reactivity of the nanomaterials. The brea... see more

It is reported that probiotics provide several health benefits as they help in maintaining a good balance and composition of intestinal flora, and increase the resistance against invasion of pathogens. Ensuring adequate dosages of probiotics at the time o... see more

The survival of probiotics is of paramount importance because to have their beneficial effects on the host’s health, they must stay alive up to the site of their action. It is known that the resistance of probiotic cells in acidic media, as in the stoma... see more

Plasmonic nanoparticles can be used as building blocks for the design of multifunctional systems based on polymeric capsules. The use of functionalised particles in therapeutics and imaging and understanding their effect on the cell functions are among th... see more

Utilization of new or unusual sources of nutrients has led to a wider market regarding food product diversity. The utilization of alfalfa in food products leads to an increase in nutrients as proteins, from macro elementary point of view and in polyphenol... see more

The Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR)  was applied for the discrimination of butter samples adulterated with solid fraction of palm oil. For FTIR fingerprinting of butter samples, with or without control... see more


1 of 1.308 pages  |  10  records  |  more records»