Background: Environmental problems of the plastic materials used in food packaging and the demand for food quality improvements lead to the development of packaging in natural materials. Edible films such as calcium alginate extend the shelf life by acting as a selective barrier against moisture and oxygen. The main objective of this study was to explore a calcium alginate based edible film to ...

The biochemical properties of food allergens exert a large influence on how these allergens act when ingested, and determines important aspects such as cross-reactivity, lability to degradation during digestion or stability during processing of the food. One of the targets for biochemical characterization of food allergens is to establish a link between the biochemical data and the biological a...

today, by increase in production capacity of dairy manufactures, high amounts of whey is produced as a by product of cheese production. in recent decays, high amount of whey production sometimes up to 8 times more than produced cheese-, its high bod and its environmental problems caused in particular attention to whey processing and its usage in food products. according to promotions occurred i...

The robustness of five common food web properties is examined by varying the resolution of the data through aggregation of trophic groupings. A surprising constancy in each of these properties is revealed as webs are collapsed down to approximately half their original size. This analysis of 60 invertebrate-dominated community food webs confirms the existence of all but one of these properties i...

Recombinant DNA technology is a common procedure to produce allergenic proteins in vitro. To date, more than 40 food allergens from fruits, vegetables, nuts, milk and seafood have been expressed as recombinant proteins. Since recombinant proteins can be produced in large quantities and in controlled quality, they promise to be suitable tools for precise diagnostics and research applications. "H...

The authors investigated the role of food incentive properties and homeostatic state on the motivational, anticipatory, and consummatory aspects of feeding. Behavioral tests were carried out on food-sated and food-restricted rats that were presented with 2 kinds of food differing in their palatability level. Both food-sated and food-restricted rats consumed large quantities and were highly moti...