Vegan eggs are designed with the aim to provide a healthier and more sustainable
alternative to regular eggs. The major drivers of this industry are the increasing prevalence …

Egg yolk powder is a widely used functional food ingredient due to its beneficial
physicochemical and nutritional properties. However, its utilization in food can be limited …

Investigating the gastrointestinal fate of food emulsions is critical to unveil their nutritional
relevance. To this end, the protocol standardized by COST INFOGEST 2.0 is meaningful for …

In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained
through three treatments. The three flours obtained were characterized by bromatological …

Egg yolk granule is the sedimentary protein fraction of egg yolk. Granules are
supramolecular assembly of high-density lipoprotein and phosvitin driven by Ca2+ bridges …

Alginate encapsulation is a viable alternative for the preservation of probiotics along the
gastric route or within a food product during its shelf life. Furthermore, co-encapsulation with …

BACKGROUND While eggs are a low‐cost source of protein, rich in macro‐and
micronutrients, the association of egg intake and cardiovascular disease (CVD) remains …

The use of β-cyclodextrin (β-CD) to reduce cholesterol is increasing in food research due to
its affinity for non-polar molecules such as cholesterol. The objective of this study was to …

Currently, the using of tannins as secondary metabolites and active compounds is rising in
animal production. The functions of tannins especially extracted from chestnut wood, namely …

Los alimentos son un sistema complejo cuya calidad y consumo en proporciones correctas
poseen diferentes efectos en la salud. En las últimas décadas, el consumo excesivo de …