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Full-Text Articles in Nutrition
Formation, Characterization, And Utilization Of Multilayer Nanoemulsions In Foods, Jorge L. Muriel Mundo
Formation, Characterization, And Utilization Of Multilayer Nanoemulsions In Foods, Jorge L. Muriel Mundo
Doctoral Dissertations
Multilayer coatings have been proposed as a promising nanotechnology for improving the performance of emulsion-based products in numerous research fields. In foods, these multilayer coatings can be used to improve the encapsulation and protection of bioactive ingredients in delivery systems during storage and passage through the gastrointestinal tract (1, 2). Therefore, there is strong interest in understanding the formation, properties, and performance of these novel coatings. Multilayer coatings are formed by layer-by-layer electrostatic deposition of oppositely charged biopolymers, such as proteins and polysaccharides. A better understanding of the formation and properties of biopolymer multilayer coatings could lead to …
Adding Increased Value To Strawberry Puree By Adding Xylo-Oligosaccharides To Improve Health, Haochen Dai
Adding Increased Value To Strawberry Puree By Adding Xylo-Oligosaccharides To Improve Health, Haochen Dai
Masters Theses
Cancer is a global risk for human wellness and health. Dietary habits could profoundly affect the risk of certain cancer, such as colorectal cancer (CRC) (Platz, 2000). CRC has listed the third leading cancer among male and female in the United States (Stewart, 2014). Surprisingly, the consumption of dietary fiber has an inverse correlation with the mortality of CRC (Song, 2018). However, most Americans do not consume enough dietary fiber to meet the recommended level of dietary fiber intake (Clemens, 2012; Lee-Kwan, 2017). Hence, it is reasonable to increase the nutrient density, i.e., dietary fiber, of current food model. Xylo-oligosaccharides …