Recently added articles from Emerging Food R&D Report:
Trehalose optimizes physicochemical, sensory aspects of freeze-dried strawberry puree.
Nov 01, 2009 ... Trehalose has been accepted as a novel GRAS ingredient in the United States and the European Union. The uses for trehalose span a broad range of applications that cannot be found with other sugars. Trehalose is used in a variety of processed foods, including western and Japanese ...
Develop, evaluate fruit-flavored pre- and post-workout sport drinks.
Nov 01, 2009 ... A popular strategy used by athletes to promote muscle growth involves ingesting carbohydrate or carbohydrate-protein foods or beverages, before or after exercise. Ingesting carbohydrate or protein products before exercise may increase insulin levels, in turn decreasing exercise-induced ...
Synthesize soy protein isolate-montmorillonite nanocomposites for biodegradable films.
Nov 01, 2009 ... The non-degradable and non-renewable nature of plastic packaging has led to a renewed interest in packaging materials that are based on biopolymers derived from renewable sources. However, biopolymers cannot be processed into a cost-effective film that has mechanical and barrier properties ...
Enzymes could improve oat-based gluten-free bread quality.
Nov 01, 2009 ... There are enzymes that could help improve the quality of oat-based breads. Laccase and protease enzymes can lead to better breadmaking performance and improve the texture of finished bread. Laccases are copper-containing oxidase enzymes that are found in many plants, fungi and ...
Determine, compare aroma components in dairy and soy yogurts.
Nov 01, 2009 ... Dairy and soy yogurts provide numerous nutritional and functional benefits. In particular, research indicates that soy products offer a number of potential health benefits, such as a reduced risk of menopausal symptoms, cardiovascular disease and osteoporosis. These possible benefits have ...