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Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat.

Published in Current research in food science

Oat has been recognized for its health-promoting fiber, β-glucan, while protein-rich faba bean has remained underutilized in Nordic countries despite its good nutritional quality. This research investigated the functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat (SMs). The resulting pr...

Increased cleft width during knee flexion is useful for the diagnosis of medial meniscus posterior root tears

Purpose
This study aimed to evaluate changes in the cleft width, defined as the distance between the lateral edge of the medial tibial plateau and that of the medial meniscus (MM) posterior root, using open magnetic resonance imaging (MRI) in patients with MM posterior root tear (MMPRT).

Methods
This study included 25 patients (20 women and 5 men; ...

Heat resistance comparison of Salmonella and Enterococcus faecium in cornmeal at different moisture levels.

Published in International journal of food microbiology

Adequate surrogate identification is critical for validating in-plant thermal process controls for Salmonella inactivation in different food matrices. This study compared the thermal inactivation parameters (D- and z-values) and evaluated the heat resistance of Enterococcus faecium (8459) as a surrogate for a 5-serovar Salmonella cocktail in cornme...

Release of characteristic phenolics of quinoa based on extrusion technique.

Published in Food chemistry

Quinoa is rich in phenolics which are benefit for human health for their outstanding antioxidant capacity, anti-inflammatory property and special biological functions. However, most of phenolics existed as bound form that with low bioavailability in quinoa. In this study, extrusion technique was applied for the release of bound phenolics in red qui...

Effects of Clostridium autoethanogenum protein inclusion levels and processing parameters on the physical properties of ...

peer reviewed / Clostridium autoethanogenum protein (CAP, RichMore®, China) is a safe and effective alternative protein source. However, the physicochemical properties of CAP and the effects of CAP inclusion on the physical properties of extruded fish feed are still unclear. The extrusion trials were performed to investigate the effects of graded C...

Retention of bioactive compounds during extrusion processing and storage.

Published in Food chemistry: X

Retention of bioactive compounds (beta-glucans, lignans and gamma oryzanol) was analyzed after extrusion and during storage period of three months under four relative humidities using saturated salt solutions such as potassium carbonate (43.26%), magnesium nitrate (52.60%), potassium chloride (84.36%) and potassium nitrate (93.58%). The control sam...

Aromaticity and Extrusion of Benzenoids Linked to [ o ‐COSAN] −: Clar Has the Answer

Published in Angewandte Chemie (International Ed. in English)

Clar has the answer! Clar's π‐sextets justify the reason why the linked system of [ o ‐COSAN]− and benzenoid drives to extrusion in the case of naphthalene or anthracene, but not for benzene, pyrene or perylene.

High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate....

Published in Food chemistry

High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO2 assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at ...

Preparation and characterization of thermoplastic polyurethanes blended with chitosan and starch processed through extru...

Published in International journal of biological macromolecules

The basic aim of the research work is to expand the application range of biomaterials in the field of medical by increasing antibacterial and biocompatible behavior of thermoplastic polyurethanes. Blends of thermoplastic polyurethanes with chitosan and starch were prepared through extrusion process. The effect of polysaccharides (corn starch and ch...