The plant-based emulsifiers are derived from plant sources as an alternative to synthetic used in food for the stability and thickness. In this review overview of emulsifiers, sources, extraction, physicochemical characteristics applications different highlighted. emulsion properties molecular have been studied. Under class lecithin emulsifier, has with wide range functions. challenges emulsifi...

Synchronization of rumen available protein and energy is one of the conceptual methods to increase the efficiency of utilization of nutrients by the ruminants The concept of synchronization energy and protein was first by Jhonson, Implying that maximum microbial protein synthesis could be achieved by matching the rate of Organic Matter and protein degradation. Synchronization of rumen available...

Plant pathogenic fungi cause massive yield losses and affect both quality and safety of food and feed produced from infected plants. The main objective of plant pathogenic fungi is to get access to the organic carbon sources of their carbon-autotrophic hosts. However, the chemical nature of the carbon source(s) and the mode of uptake are largely unknown. Here, we present a novel, plasma membran...

THE RELATIONSHIP BETWEEN THE SOURCE OF PROTEIN INTAKE AND OBESITY RISK IN CHILDREN by Grace Stuhrman Background: Previous research has reported a relationship between high protein intake (>15% of energy) during early childhood and an increased risk of obesity later in life. However, few studies have investigated this relationship during middle childhood to early adolescence or examined the effe...

Currently there is a growing interest from the food industry in obtaining inulin for its possible use elaboration of functional foods. A set optimum extraction conditions was developed recovery plus fructo-oligosaccharides (FOS) several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well novel source...