Background Everyday operations in the red meat industry generate large quantities of offal
and meat co-products. These traditionally are not valued as highly as prime cuts of meat …

This review focuses on the recent developments in vibrational spectroscopy and chemical
imaging (ie Raman, Near Infrared, Mid Infrared) to characterize polymers in diverse forms …

The states of protons within food items are highly related to their physical attributes. In this
study, the effect of cooking methods including boiling, steaming, roasting and frying on …

Trub, a brewing by-product, can be used as alternative ingredient for foods nutritional
enrichment after its bitter compounds extraction. Study presents the optimisation of bitter …

Abstract Changes occur in protein secondary structures during food processing,
pharmaceutical research, and enzymatic reactions, etc. To date, most studies to quantify the …

Bloodmeal is a protein‐rich coproduct of the meat industry and can be converted into a
thermoplastic. A solution of peracetic acid can be used to degrade colored compounds in …

BACKGROUND Nowadays there is a growing demand for nutritionally balanced breakfast
beverages enriched with functional ingredients including wholegrain oat, which is rich in …

This study presents a practical approach to select plasticizers for proteins. It is a case study
on thermoformed wheat gluten, considered here as a model protein, and it involved 30 …

Bloodmeal can be decoloured using peracetic acid resulting in a material with a pale-yellow
colour which only needs sodium dodecyl sulphate, water and triethylene glycol to extrude …

Thermal analysis can generally be applied to protein-based thermoplastics although
standard protein analysis techniques are not always possible to assess chain architecture …