The optimization of a gelled oil-in-water emulsion was performed for use as fat replacer in the formulation of ω-3 PUFA-enriched cooked meat products. The linseed oil content, carrageenan concentration and surfactant-oil ratio were properly combined in a surface response design for maximizing the hardness and minimizing the syneresis of the PUFA delivery system. The optimal formulation resulted...

Clinically available injectable hydrogels face technical challenges associated with swelling after injection and toxicity from unreacted constituents that impede their performance as surgical biomaterials. To overcome these challenges, we developed a system where chemical gelation was controlled by a conjugate Michael addition between thiol and acrylate in aqueous media, with 97 % monomer conve...

A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...

Starch was isolated from dehydrated Horse Chestnut slices dried at temperature of 50, 60, 70, 80 and 90°C and rehydrated chips (dried at 50 and 60°C) at rehydration temperature of 25 and 40°C. Optimization was done on the basis of starch yield. The highest yield was found in the sample dried at 50°C. Physicochemical properties of optimized starch were determined. Color values indicate that the ...

Bakery products with various fruit fillings are very popular due to their fresh-fruity fragrance. Said fruit fillings, which are added to the pastries after the baking process, should have, besides the required sensory properties, also very good physicochemical characteristics regarding processing (dosing, pumping, injecting). Heat stable fruit fillings should only be used for filled pastries b...

Glucose-sensitive hydrogels were prepared by the copolymerization of diethylaminoethyl methacrylate (DEAEM), poly(ethylene glycol) monomethacrylate (PEGMA) and functionalized glucose oxidase (GOD) and catalase in solution. Tetra(ethylene glycol) dimethacrylate (TEGDMA) was used as the crosslinking agent. The equilibrium and dynamic swelling properties were studied to investigate the pHsensitive...

Encapsulation of probiotic bacteria with a matrix can increase their survival rate by protecting them from adverse conditions and at the same time without affecting the production of metabolites. An effort has been made to encapsulate the probiotic Lactobacillus plantarum using calcium alginate. Box-Behnken model of response surface methodology (RSM) was employed in the optimization of major en...

When the entire body of dogs was exposed to 450 units of Roentgen irradiation a hemorrhagic syndrome developed which was characterized by thrombo-cytopenia, prolonged clotting and bleeding times, and neutropenia. The prothrombin time remained normal until about 24 hours before death. The calcium, phosphorus, and magnesium levels were not altered. Fibrinogen was present but syneresis was poor. T...

The effect of ball-milling on physicochemical properties of maize starch was evaluated. Results found that the cold water solubility (CWS) of maize starch was positively correlated with the time of milling up to 3 h. There was no significant influence of using a ceramic pot versus a stainless steel pot on CWS. However, following 5 h of ball-milling CWS increased quite dramatically in the cerami...

Yogurt-like products were prepared from a combination of skim milk and soymilk (100:0, 75:25, 50:50, 25:75, and 0:100) containing saccharified-rice solution by lactic fermentation of four different cultures. The ratio of skim milk and soy milk had no significant effect on titratable acidity, while the type and nature of culture used for fermentation affected the titratable acidity. Lower synere...