Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and …

Q Ma, X Zhang, X Li, L Liu, S Liu, D Hao… - Food Research …, 2023 - Elsevier
Differences in the composition and structure of lipid droplets in infant formula (IF) and human
milk (HM) can affect the fat digestion of infants, leading to high risk of metabolic diseases …

Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review

N Nayak, RR Bhujle, NA Nanje-Gowda, S Chakraborty… - Heliyon, 2024 - cell.com
Millets are rich in nutritional and bioactive compounds, including polyphenols and
flavonoids, and have the potential to combat malnutrition and various diseases. However …

Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide

S Kaur, A Ubeyitogullari - Heliyon, 2023 - cell.com
Rice husk, a rice processing byproduct generated in large quantities (∼ 20% of the grain
weight), creates a major disposal problem for the rice industry. However, rice husk contains …

[HTML][HTML] Effects of potato extract on betalains, antioxidant activity, and sensory preference in buttermilk through fermentation with Lactobacillus acidophilus and …

SM Mirsalami, M Mirsalami - Future Foods, 2024 - Elsevier
Utilizing flavorings in drinks enhances aroma, preserves natural properties, and poses
challenges in production costs and crop demands. Mitigating these challenges is possible …

Heat-stable liposomes from milk fat globule membrane phospholipids for pH-triggered delivery of hydrophilic and lipophilic bioactives

A Jash, SSH Rizvi - Innovative Food Science & Emerging Technologies, 2022 - Elsevier
Abstract Heat-stable, multivitamin-loaded, and surface-coated liposomes tailored for pH-
triggered delivery of both lipophilic and hydrophilic bioactives were synthesized from a …

[HTML][HTML] Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods

TT Ye, J Liu, P Wan, SY Liu, QZ Wang, DW Chen - Lwt, 2022 - Elsevier
Cream is usually used during baking and contributes a pleasant aroma to the baked foods,
but the effect of its polar components on the cream flavor is not fully understood. In this study …

Extraction of high-value lipids and phenolic compounds from sorghum bran via a sequential supercritical carbon dioxide approach

A Tuhanioglu, A Ubeyitogullari - ACS Food Science & Technology, 2022 - ACS Publications
Sorghum bran, containing high-value lipids and phenolic compounds, is an underutilized
food processing byproduct. This study developed and optimized a green method based on a …

Comprehensive analysis of phospholipid in milk and their biological roles as nutrients and biomarkers

J Gu, X Li, G Liao, T Wang, Z Wang, Q Jia… - Critical Reviews in …, 2024 - Taylor & Francis
Phospholipids (PL) have garnered significant attention due to their physiological activities.
Milk and other dairy products are important dietary sources for humans and have been …

Green extraction of phospholipids from ghee residue using pulsed electric field processing: Process optimisation and analysis of structural and compositional …

R Krishnegowda, M Sharma… - International Journal of …, 2023 - Wiley Online Library
Process parameters were optimised using Taguchi orthogonal array design for extraction of
phospholipids (PLs) from ghee residue (GR) with pulsed electric field (PEF) assistance. For …

Purifying waxes through selective extraction of triacylglycerols from a bioethanol production side-stream using supercritical carbon dioxide

A Tuhanioglu, A Mauromoustakos… - The Journal of …, 2023 - Elsevier
Agro-industrial sourced bioethanol fermentation produces a lipid slurry as a co-product.
Corn/sorghum-based (3: 2, w/w) post-fermentation lipid slurry was fractionated into crude oil …