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 11 of 11 for “"Nutritional products"”.
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Strategies for fortifying dairy protein-based formulated nutritional products with calcium
… with calcium (Ca) fortification of dairy-based nutritional products, such as poor heat stability, high viscosity, physical instability and impaired heat transfer, limit the addition of high levels of Ca. This thesis describes novel research into the development of strategies for fortifying …
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Studies on selected physicochemical properties and microstructure of β-casein-enriched ingredients for applications in formulated nutritional products
… has the potential to be used as an ingredient in nutritional food applications, in particular in infant formulae (IF). However, the manufacture of β-CN products using various feed materials and enrichment approaches can lead to considerably differences in the overall composition and purity of β-CN …
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Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products
… as demand grows for the design of structural and nutritional profiles targeted at increasingly specific demographics. Milk protein is an important bio- and techno-functional component of such formulations, which include infant formula, sports supplements, clinical beverages and elderly nutrition …
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The investigation and assessment of Nutritional and Traditional Supplement products for content validity, contamination and adulteration
Nutritional supplements are used by competitive and recreational athletes of all ages. As a consequence the supplement industry has grown to meet the increasing demand. The regulation of the supplement industry is unrefined, which increases the risk of the nutritional supplements being …
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Evidence-based design, physiological efficacy testing and consumer analysis of an exemplar model of a fruit derived bioactive functional food for use in physical performance and exercise settings
… design, development and testing of new nutritional products in the performance nutrition sector. Despite recent growth in the area there is a general lack of publicly available information to guide the incorporation of nutritional science into the processes underpinning the design and …
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Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients
… use of whey protein ingredients in value-added nutritional beverages include poor solubility, heat stability and lack of clarity, particularly in high-acid or high ionic strength, ready-to-drink systems such as those found in sports and performance nutritional products. The studies in this …
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Innovative processing strategies for the development of highly-dispersible, protein-enriched dairy powders
… (MPC) powder ingredients, in the formulation of nutritional products (e.g., follow-on infant formula, protein bars, clinical and sports performance beverages) continues to drive research interest among scientists to better understand, predict and control the physical and functional properties of …
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The Development of a Novel Technique to Evaluate Binding Between Probiotic Bacteria and Phospholipids, and the Creation of a Dairy-Based Food Product Rich in Milk Bioactives
… bacteria are increasingly prevalent in food and nutritional products today. These remarkable microorganisms are capable of imparting exceptional health benefits on their host, including prevention of infection by pathogens and stimulation of immune system function. Their most common mode of …
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Effects of microbial phytase on the standardized total tract digestibility of phosphorus in soybean meal, corn, and corn co-products
… of P in soybean meal (SBM), corn, and corn co-products. The objective of Exp. 1 was to measure the STTD of P in SBM, corn, and distillers dried grains with solubles (DDGS) without and with the addition of microbial phytase (Optiphos 2000, Enzyvia, Sheridan, IN). Two SBM based diets, 2 corn …
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The impact of genetic variation on functional, technological and digestive properties of β-lactoglobulin
… to alter functional, technological and possibly nutritional and digestive properties of dairy products. Thus, research is required to define potential beneficial and deleterious effects of specific protein variants on the processing and nutritional quality of milk. Irish herds generally do not …
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Fermentation of vitamin K2 (menaquinone-7): Development of an optimal fermentation process to selectively enhance the production of the biologically significant all-trans isomer
… vitamin first discovered in 1929 by the Danish nutritional biochemist Carl Peter Henrick Dam as an antihaemorrhagic factor capable of correcting dietary-induced bleeding disorders in chicks. The vitamin K family encompasses a series of structurally related compounds, namely vitamin K1 …