Micro and Nanoencapsulation are most practical and effective techniques for functional foods as p... more Micro and Nanoencapsulation are most practical and effective techniques for functional foods as probiotics, Prebiotics and Synbiotics. In order to increase of shelf life of probiotics and also improving of some physico-chemical properties of Cheddar cheese, microencapsulation technique can be used effectively in this field. Due to the importance of Cheddar cheese ripening, it is necessary to maintain the favorable conditions for survival of probiotics and also enhance of ripening time via controlled release.
Packaging today plays an important role in the quality of food products by providing protection f... more Packaging today plays an important role in the quality of food products by providing protection from environmental, chemical, and physical challenges. Food packaging is essential and pervasive: essential because without packaging the safety and quality of food would be compromised, and pervasive because almost all food is packaged in some way. Food packaging performs a number of disparate tasks: it protects the food from contamination and spoilage; it makes it easier to transport and store foods; and it provides uniform measurement of contents. By allowing brands to be created and standardized, it makes advertising meaningful and large-scale distribution and mass merchandising possible. Food packages with dispensing caps, sprays, reclosable openings, and other features make products more usable and convenient. This principal function of packaging involves retardation of deterioration, extension of shelf-life, and maintenance of quality and safety of packaged food. Consumer awareness...
Wheat germ is a by-product of milling process which contains large amount of nutrients. The shelf... more Wheat germ is a by-product of milling process which contains large amount of nutrients. The shelf life of wheat germ could improve by inactivation of destructive endogenous enzymes especially lipase and lipoxygenase. In this work, the impact of atmospheric cold plasma treatment on the inactivation of lipase and lipoxygenase enzymes of wheat germ was studied.
High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as ... more High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many prepackaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.
High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as ... more High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many prepackaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.
Micro and Nanoencapsulation are most practical and effective techniques for functional foods as p... more Micro and Nanoencapsulation are most practical and effective techniques for functional foods as probiotics, Prebiotics and Synbiotics. In order to increase of shelf life of probiotics and also improving of some physico-chemical properties of Cheddar cheese, microencapsulation technique can be used effectively in this field. Due to the importance of Cheddar cheese ripening, it is necessary to maintain the favorable conditions for survival of probiotics and also enhance of ripening time via controlled release.
Packaging today plays an important role in the quality of food products by providing protection f... more Packaging today plays an important role in the quality of food products by providing protection from environmental, chemical, and physical challenges. Food packaging is essential and pervasive: essential because without packaging the safety and quality of food would be compromised, and pervasive because almost all food is packaged in some way. Food packaging performs a number of disparate tasks: it protects the food from contamination and spoilage; it makes it easier to transport and store foods; and it provides uniform measurement of contents. By allowing brands to be created and standardized, it makes advertising meaningful and large-scale distribution and mass merchandising possible. Food packages with dispensing caps, sprays, reclosable openings, and other features make products more usable and convenient. This principal function of packaging involves retardation of deterioration, extension of shelf-life, and maintenance of quality and safety of packaged food. Consumer awareness...
Wheat germ is a by-product of milling process which contains large amount of nutrients. The shelf... more Wheat germ is a by-product of milling process which contains large amount of nutrients. The shelf life of wheat germ could improve by inactivation of destructive endogenous enzymes especially lipase and lipoxygenase. In this work, the impact of atmospheric cold plasma treatment on the inactivation of lipase and lipoxygenase enzymes of wheat germ was studied.
High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as ... more High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many prepackaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.
High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as ... more High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many prepackaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.
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