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Chocolate as a carrier for cocoa's functional ingredients
(The Diversified Benefits of Cocoa and Chocolate, 2018)
The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and ...
Production of the functional milk chocolate with probiotic bacteria in a ball mill
(Chocolate: Production, Consumption and Health Benefits, 2016)
Increasing interest in “health” foods in recent years has stimulated innovation and new product development in the food industry around the world. Modern consumers expect their food to be healthy and to prevent illness as ...
Encapsulation of flavours and aromas: Controlled release
(CRC Press, 2016)
Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties ...
The contribution of bioactive peptides of whey to quality of food products
(Academic Press, 2018)
Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant ...
Galacto-Oligosaccharide Synthesis by Transgalactosylation Activity of β-Galactosidase: Recent Trends, Challenges and Future Perspectives
(2019 Nova Science Publishers, Inc., 2019)
The growing interest in functional foods and their beneficial effects
on human health, yielded due interest in the field of obtaining novel
bioactive ingredients featuring enhanced physiological and
physical/chemical ...
Plants as Monitors of Lead Air Pollution
(Cham : Springer, 2013)
The most important environmental problems are caused by intensive industrial
activities, urbanization and population growth. The increase in air pollution resulting
from the expanding use of fossil energy sources and the ...