Incorporate oxidatively stable omega-3 fatty acids into
foods.
Oil-in-water emulsions offer unique opportunities for incorporating
omega-3 fatty acids into functional foods. Omega-3 fatty acids are
helpful in preventing a range of human diseases. For this . . .
Develop wheat protein-based beverage.
The vegetarian market has experienced substantial growth during the
past five years due to a movement towards healthy lifestyles. The trend
has crossed over to the beverage market with the . . .
Decrease casein size of reconstituted nonfat dry milk.
The quality of a beverage is often directly correlated to the size
of the particles it contains, as larger particles will precipitate
faster. Research indicates that mixing equipment, water . . .
Sour cream can be carrier of probiotic cultures.
In recent years, because of their reported health benefits, the
dairy industry has begun incorporating probiotic cultures into many
products such as yogurt and cheese. However, in order to be . . .
Improved thawing techniques.(Executives: FYI ...)
There is a need to develop improved thawing techniques, with the
continual growth in the use of frozen foods both in retail and in food
service. Current processes are often undesirably slow, such . . .
Mis-cut fillets and nuggets.(Executives: FYI ...)
Researchers have developed several new products from mis-cut
fillets and nuggets, low-value byproducts of the catfish fillet
processing industry. Nuggets are small pieces of belly . . .
Investigate the basics of polymer networks.
The food that we eat has an impact on our quality of life and
health. Its structure affects texture, flavor release characteristics,
stability and behavior during digestion.
In order to engineer . . .
Eating soy may reduce risk of certain cancers.
Epidemiological studies indicate that populations consuming
plant-based diets have a lower risk of certain cancers than those that
consume animal-based diets. Scientists at Solae undertook . . .
Storage conditions compromise texture, quality of
chocolate.
Bloom is the main reason why chocolate loses its quality. Bloom
compromises the product's visual and textural quality. It occurs
when some of the cocoa butter in the chocolate separates from the . . .
Fortify clarified banana juice with inulin and
oligofructose.
Inulin and oligofructose are increasingly being used as functional
food ingredients in various product formulations because of their lower
caloric value. In addition, they are a dietary fiber and . . .
Create performance gels by adding canola oil.
The U.S. Army is developing high-carbohydrate, energy-enhancing,
easily-consumed gel products. There is a desire to further fortify these
ration items with lipids in order to increase their caloric . . .
Noncarbohydrate, low-digestibility carbohydrate ingredients
impact starch gelatinization.
Low-carbohydrate foods and ingredients have attracted much
attention. Our interest in these products has intensified with our
increased awareness of obesity as a public health concern.
The effect . . .
Fat structure determines fat-holding capacity of meat.
The loss of fat has a significant effect on the cooking yield of
meat and poultry products. Meat fats are usually solid at room
temperature. But once the product temperature exceeds the fat . . .
Probiotic microbes impact proteolytic activity, flavor of Cheddar
cheese.
Incorporating probiotic cultures in Cheddar cheese is believed to
provide health benefits to consumers. But it is important to carefully
select the proper culture strains so that they can survive . . .
Deionized water combats quality issues in deli ham.
Deionized water lacks ions, such as cations from sodium, calcium,
iron and copper. But it may still contain other non-ionic types of
impurities, such as organic compounds. This type of water is . . .
Executives: FYI ...
Limited enzymatic treatment of whey proteins, under the appropriate
conditions, enhances the proteins' functional properties. A
decrease in the gel point temperature, stronger or more elastic . . .
Microwaving and streaming optimize levels of bioactive
sulforaphane in broccoli.
Sulforaphane (SF) is believed to be responsible for the anti-cancer
properties found in broccoli. SF's mechanism of action involves the
upregulation of detoxification enzymes, or the induction of . . .
Develop real-time olfactometry software application for gas
chromatography-olfactometry.
Gas chromatography-olfactometry (GC-O) is a broadly used technique
in flavor research that involves the collection of both human and
instrumental data. Several specific techniques have evolved from . . .
Improve understanding of bifidobacteria on the molecular
level.
The complex microbial communities that inhabit the gastrointestinal
tract play a vital role in maintaining gut health and homeostasis. But
we do not completely understand the mechanisms involved in . . .
High levels of calcium affect viscoelastic behavior of apple
tissue.
There is a growing interest in designing functional vegetable
matrices with added physiologically active components. The goal is to
increase the consumption of a specific vitamin, mineral or . . .
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