Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 27 for “"Functional Ingredient"”.
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Herbal extract as a functional ingredient in canine health
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2027-08-01
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Encapsulated butyric acid as a functional ingredient in canine health
… commercial diet minimized the inclusion of functional ingredients to not affect variables of interest in this study. Gelatin capsules containing butyric acid salt embedded in a fat matrix via spray-freezing (EBA) were orally administered post-feeding, in accordance with experimental …
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Use of citrus fiber in ground beef meatballs as a functional ingredient
… of citrus fiber in ground beef meatballs as a functional ingredient. The study was conducted in four phases. In the first phase, presence of flavonoid compounds in a citrus fiber was measured by reverse-phase high-pressure liquid chromatography along with total polyphenol content, total …
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Green banana flour as a novel functional ingredient in retorted feline diets
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2024-05-01
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Modelling of physical and chemical processes in the small intestine
… measured using different process conditions and ingredients. Experiments were carried out using the SIM to study mass transfer, starch digestion and flow visualisation. While simulating the small intestinal flow profile, experiments have shown that the functional ingredient guar gum reduces the …
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APPLE POMACE AS A FUNCTIONAL FIBER RICH INGREDIENT IN MEAT
… Red Delicious) demonstrates its feasibility as a functional ingredient. Freeze-dried apple pomace, rehydrated and incorporated into beef meatballs at 10% and 20% (w/w), underwent sensory evaluation by a consumer panel (n=104). Results indicated no significant differences in aroma, taste, texture, …
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Incorporation of Acid Whey Powders in Probiotic Yogurt
<p>Acid whey powder (A WP) could be used as a functional ingredient for the manufacture of yogurt to obtain benefits that include probiotic effect, nutraceutical benefits, texture improvement, reduced syneresis, and cost effectiveness. Probiotic yogurts, control and that supplemented with …
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Opportunities for the development of marine ingredients for functional food markets
… develop value-added opportunities, and discover functional ingredients opportunities for utilising the considerable biomass of Irish marine material available in Ireland. This research employed a mixed methodology of 26 in-depth expert interviews that aimed to understand how the Irish seafood …
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Valorization of Carrot Processing Waste
… water and bioactive compounds and evaluate the functional properties of carrot mash; 2) incorporate dried carrot mash into a beef patty and evaluate changes in pH, color, cooking yield, and texture; 3) apply an enzymatic treatment to carrot mash to promote the conversion of polysaccharides to …
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A ¿GREEN PATH¿ STRATEGY FOR COMPLETE RECOVERY OF BUCKWHEAT PROCESSING BYPRODUCTS
… Fungal growth improved the nutritional and functional profile of the husk, increasing its content in soluble dietary fiber and its proteolytic activity. 4. Mixtures of husk and either mushroom biomass were successfully incorporated into bread formulations (at a 10% substitution level), …
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Maximising seaweed concentration by considering different matrixes in food products and consumer sensory techniques
Despite the growth of the functional food convenience and snack market, seaweed containing food products have been limited to small quantities of imported produce; mainly as a salt replacer rather than a main ingredient. To improve this situation, this work investigates UK consumer expectations and …
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The Impacts of Administering Metabolites of Saccharomyces cerevisiae on Broiler Performance, Yields and Salmonella Content of Component Portions
… dissertation, the impacts of administering a functional ingredient containing Saccharomyces cerevisiae metabolites on broiler performance measures and pathogen reduction were measured. One of the studies in this research was conducted in controlled environment research pens, in the absence of …
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The effect of polyphenol-rich flaxseed muffins on glycaemic, insulinaemic and 24-hour glucose response in healthy adults
Flaxseed may be considered a functional food as it contains chemical and bioactive compounds, such as antioxidants, polyphenols and dietary fibre. These compounds help to prevent diseases, such as cardiovascular disease (CVD) and Type 2 Diabetes (T2D), and they enhance metabolic health. It is …
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Encapsulation of tributyrin using various techniques to improve its intestinal delivery and sensory quality
… alginate (AL) were selected based on their functionalities. The retention of TB and surface oil content were quantified to compare encapsulation efficiency. Physical properties of the capsules, which affect the behavior of capsules, were characterized. The properties included particle size, …
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Nutritional Value of Spent Hibiscus Calyces and Assessment of Consumers' Knowledge and Perception of Hibiscus Products for the Promotion of their Consumption
… make hibiscus spent calyces useful as a functional ingredient in food products or for producing nutraceutical products. Use of spent calyces will increase value of hibiscus products benefit to both consumers and industrials and help reduce economic and environmental issues related to food …
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Value-Added Opportunities for Tomato and Peach Seeds
… is also growing consumer demand for natural and functional foods, which offer health benefits beyond basic nutritional value, such as reducing risk of disease. Therefore, this consumer landscape provides excellent opportunities for by-products from vegetable and fruit processing to be transformed …
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NUTRITIONAL STRATEGIES FOR IMPROVING THE SUSTAINABILITY OF SWINE FARMING
… and its high reliance on soybean products, an ingredient characterized, especially in Europe because of the high amount imported, by a high carbon footprint, and the use of antibiotics that poses a threaten related with the worldwide increase of the antimicrobial resistance. In this thesis we …
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Technoeconomic Analysis of Protein Extraction from Ethanol Defatted Cold Press Canola Meal via Dry Fractionation
… is challenging. The chemical, nutritional, and functional quality of the final protein product is also significantly influenced by processing parameters during oil extraction. Considering these factors, the utilization of canola protein in the food industry could be enhanced by establishing a …
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Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water
… global nutrition challenges. However, such fresh ingredients are limited in diversity and availability and are prone to storage degradation and short shelf-life productivity which inevitably affect nutritional qualities. Consequently, synthetic supplements have been developed to provide …
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Development of Functional Foods Based on Chickpea Protein Hydrolysate for Application to Sport Nutrition
… potential as antioxidant and immunomodulatory functional ingredient. In this sense, the creation of supplements that retain these effects during high-level athletic activities might have acceptation in sport nutrition market, as elite athletes are subjected to a pro-inflammatory state due to …
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