Littérature scientifique sur le sujet « Ingredient functionalization »
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Articles de revues sur le sujet "Ingredient functionalization"
Budén, María E., Javier I. Bardagí, Marcelo Puiatti et Roberto A. Rossi. « Initiation in Photoredox C–H Functionalization Reactions. Is Dimsyl Anion a Key Ingredient ? » Journal of Organic Chemistry 82, no 16 (6 juin 2017) : 8325–33. http://dx.doi.org/10.1021/acs.joc.7b00822.
Texte intégralAtencio, Sharmaine, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx et Ann Van Loey. « Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient ». Innovative Food Science & ; Emerging Technologies 69 (mai 2021) : 102669. http://dx.doi.org/10.1016/j.ifset.2021.102669.
Texte intégralKinner, Alina, Philipp Nerke, Regine Siedentop, Till Steinmetz, Thomas Classen, Katrin Rosenthal, Markus Nett, Jörg Pietruszka et Stephan Lütz. « Recent Advances in Biocatalysis for Drug Synthesis ». Biomedicines 10, no 5 (21 avril 2022) : 964. http://dx.doi.org/10.3390/biomedicines10050964.
Texte intégralLv, Xiaoyu, Kaihong Chen, Guiling Shi, Wenjun Lin, Hongzhen Bai, Haoran Li, Guping Tang et Congmin Wang. « Design and tuning of ionic liquid–based HNO donor through intramolecular hydrogen bond for efficient inhibition of tumor growth ». Science Advances 6, no 45 (novembre 2020) : eabb7788. http://dx.doi.org/10.1126/sciadv.abb7788.
Texte intégralTuraga, Uday, Vinitkumar Singh, Anna Gibson, Shahrima Maharubin, Carol Korzeniewski, Steven Presley, Ernest Smith, Ronald J. Kendall et Seshadri S. Ramkumar. « Functionalized Antimicrobial Electrospun Poly (vinyl alcohol) Nanowebs ». Journal of Engineered Fibers and Fabrics 11, no 2 (juin 2016) : 155892501601100. http://dx.doi.org/10.1177/155892501601100208.
Texte intégralDe Bruno, Alessandra, Rosa Romeo, Antonio Gattuso, Amalia Piscopo et Marco Poiana. « Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector ». Foods 10, no 11 (3 novembre 2021) : 2684. http://dx.doi.org/10.3390/foods10112684.
Texte intégralCampeau, Louis-Charles, et Tomislav Rovis. « Preface : Modern Heterocycle Synthesis and Functionalization ». Synlett 32, no 02 (janvier 2021) : 140–41. http://dx.doi.org/10.1055/s-0040-1706679.
Texte intégralWu, Lei, Weifeng Wang, Rong Liu, Gang Wu et Huaxin Chen. « Impact of the functionalization onto structure transformation and gas adsorption of MIL-68(In) ». Royal Society Open Science 5, no 12 (décembre 2018) : 181378. http://dx.doi.org/10.1098/rsos.181378.
Texte intégralZanardi, Franca, Claudio Curti, Andrea Sartori et Lucia Battistini. « Exploring the Remote Reactivity of π-Extended Carbonyl Compounds : The Vinylogous Alkylidene Malononitrile Activation Strategy ». Synlett 29, no 03 (15 novembre 2017) : 266–81. http://dx.doi.org/10.1055/s-0036-1589125.
Texte intégralBattistin, Mattia, Elisa Durini, Valeria Dissette, Alessandro Bonetto, Antonio Marcomini, Elisa Casagrande, Andrea Brunetta et al. « Synthesis and Characterization of New Multifunctional Self-Boosted Filters for UV Protection : ZnO Complex with Dihydroxyphenyl Benzimidazole Carboxylic Acid ». Molecules 24, no 24 (12 décembre 2019) : 4546. http://dx.doi.org/10.3390/molecules24244546.
Texte intégralThèses sur le sujet "Ingredient functionalization"
Sharan, Siddharth. « Compréhension des mécanismes à l'origine des propriétés fonctionnelles et de la flaveur d’ingrédients riches en protéines issus de féveroles ». Electronic Thesis or Diss., université Paris-Saclay, 2021. http://www.theses.fr/2021UPASB061.
Texte intégralThe growing population is demanding new healthy, sustainable solutions for foods and beverages. Fava bean (Vicia faba L.) is a promising plant source that can provide nutritional and functional ingredients for different food applications. Fava bean is processed to form ingredients and they can be further modified to render them fit for food applications. This PhD work aimed to understand the role of processing conditions on functional and flavor properties, and apply this understanding to produce and use fava bean protein-rich ingredients. It investigated the effects of certain industrially relevant process conditions using a cross-dimensional approach to find the right kind of compromise between different ingredients properties. To be precise, a very gently processed fava bean protein rich concentrate was industrially procured, which was then modified by process conditions such as pH (2, 4, 6.4 and 11), temperature (55, 75 and 95 °C) and treatment duration (30 and 360 min) to produce 36 different ingredients. These were further utilized at two pH (4 and 7) in systems close to beverage applications. During ingredient utilization, beverage functionalities (foam and emulsion) along with odor perception and non-volatile compounds were investigated for all ingredients as a function of process conditions.Results showed that process conditions were able to drive functional and flavor properties of the fava bean concentrate, strengthened by different statistical models. Foam and emulsion properties were predominantly governed by the pH during ingredient utilization. In general, utilization pH around the isoelectric point of fava proteins (pH 4) was not suitable for foam stability, emulsion capacity nor emulsion stability. Strong correlations between functional and physico-chemical properties were identified and explained by protein properties. In addition, flavor was heavily driven by the modification and utilization conditions, especially the pH.From gentler to vigorous process conditions, perception can be modified from more green to more cooked flavors, whereas different conditions of application (e.g. pH) can modulate between “sweet” and rancid perceptions. Considering volatiles composition, aldehyde signals were primarily detected in ingredient suspensions head-space. But furanoids, terpenoids, alcohols and ketones signals had the next higher contribution for modifications at pH2, 4, 6.4 and 11 respectively. Lipid oxidation was deemed important in generating volatiles, along with other reactions including proteins, sugars and carotenoids degradation. Going deeper into understanding of physico-chemical and sensory properties, determinants of antioxidant potential, taste (bitterness and astringency), color and even anti-nutritional effects were also investigated. Phenolic compounds (flavan-3-ols, flavones, flavonols, hydroxycinnamic acids) and saponins were significantly impacted by process conditions during ingredient modification, especially by pH. For phenolic compounds, acidic and alkaline conditions (pH 2, 4 and 11) were highly distinct compared to the non-pH adjusted process (pH 6.4) in changing the phenolic and saponin profiles of the ingredients. When looked closely at non-pH adjusted processes, their variability due to increasing degree of processing seemed to be either a function of their variable extractability and/ or their reactions involving their structural rearrangement.Thus, process conditions played an important role in fava bean ingredient properties, and this work opens up new arena for inter-disciplinary study based on nutritional (anti-oxidant and anti-nutritional aspects), sustainability (life cycle assessment), functionality (gelation) and sensory (texture, sweetness, bitterness) considerations of fava bean as potential ingredients for industrial food applications
Sallawi, Takwa. « Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization ». Master's thesis, 2017. http://hdl.handle.net/10198/14435.
Texte intégralThe overwhelming growth of the world population is causing direct consequences on food demands, which has forced the food industry to apply synthetic additives in order to meet the needs of the consumer and ensuring the global quality of the food products including aspect, texture and flavor. However, due to the publication of some studies describing adverse effects associated with these synthetic additives, the natural ones have been gaining increasing interest. Arbutus unedo L. (strawberry tree) fruits and Ocimum basilicum L. (basil) leaves, are important sources of bioactive natural molecules. The aim of this work was to demonstrate the antioxidant potential (free radical scavenging effect, reducing power and inhibition of lipid peroxidation), antimicrobial (antibacterial using Gram-positive and Gram-negative strains and antifungal activity) and the absence of toxicity (porcine liver primary cells) of the ethanol extracts, obtained from the previously mentioned plants by using optimal conditions (23% of ethanol in A. unedo fruits; 80% of ethanol in O. basilicum leaves). Subsequently, the enriched extracts in catechin from A. unedo fruit and rosmarinic acid from O. basilicum leaves, were incorporated as natural ingredients in bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Five groups of bread samples were prepared: i) control (without natural or synthetic additives); ii) bread incorporated with A. unedo fruit extract; iii) bread incorporated with O. basilicum leaves extract; iv) bread incorporated with ascorbic acid- E300 (natural additive); and v) bread incorporated with potassium sorbate - E202 (synthetic additive). Both extracts (A. unedo fruit and O. basilicum leaves) presented antioxidant activity (EC50 values lower the 595 and 351 μg/mL, respectively), without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads enriched with the extracts obtained from O. basilicum leaves revealed the highest DPPH scavenging activity, showing to be more effective than ascorbic acid and potassium sorbate. Regarding reducing power all brad type’s revealed similar bioactivity. Some significant differences were observed for the color and nutritional parameters analyzed, and the bread with natural extracts showed lower values for color parameters (L* and a*) when compared to the breads with the chemical Abstract 11 additives. In relation to the nutritional parameters, higher values of water were observed in the breads with A. unedo fruits and ascorbic acid, whereas the higher values of fructose, energy and ash were attributed to the bread with O. basilicum leaves and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with the physical and nutritional characteristics.
The overwhelming growth of the world population is causing direct consequences on food demands, which has forced the food industry to apply synthetic additives in order to meet the needs of the consumer and ensuring the global quality of the food products including aspect, texture and flavor. However, due to the publication of some studies describing adverse effects associated with these synthetic additives, the natural ones have been gaining increasing interest. Arbutus unedo L. (strawberry tree) fruits and Ocimum basilicum L. (basil) leaves, are important sources of bioactive natural molecules. The aim of this work was to demonstrate the antioxidant potential (free radical scavenging effect, reducing power and inhibition of lipid peroxidation), antimicrobial (antibacterial using Gram-positive and Gram-negative strains and antifungal activity) and the absence of toxicity (porcine liver primary cells) of the ethanol extracts, obtained from the previously mentioned plants by using optimal conditions (23% of ethanol in A. unedo fruits; 80% of ethanol in O. basilicum leaves). Subsequently, the enriched extracts in catechin from A. unedo fruit and rosmarinic acid from O. basilicum leaves, were incorporated as natural ingredients in bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Five groups of bread samples were prepared: i) control (without natural or synthetic additives); ii) bread incorporated with A. unedo fruit extract; iii) bread incorporated with O. basilicum leaves extract; iv) bread incorporated with ascorbic acid- E300 (natural additive); and v) bread incorporated with potassium sorbate - E202 (synthetic additive). Both extracts (A. unedo fruit and O. basilicum leaves) presented antioxidant activity (EC50 values lower the 595 and 351 μg/mL, respectively), without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads enriched with the extracts obtained from O. basilicum leaves revealed the highest DPPH scavenging activity, showing to be more effective than ascorbic acid and potassium sorbate. Regarding reducing power all brad type’s revealed similar bioactivity. Some significant differences were observed for the color and nutritional parameters analyzed, and the bread with natural extracts showed lower values for color parameters (L* and a*) when compared to the breads with the chemical Abstract 11 additives. In relation to the nutritional parameters, higher values of water were observed in the breads with A. unedo fruits and ascorbic acid, whereas the higher values of fructose, energy and ash were attributed to the bread with O. basilicum leaves and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with the physical and nutritional characteristics.
Chapitres de livres sur le sujet "Ingredient functionalization"
Hiremath, Lingayya, O. Sruti, B. M. Aishwarya, N. G. Kala et E. Keshamma. « Electrospun Nanofibers : Characteristic Agents and Their Applications ». Dans Nanofibers - Synthesis, Properties and Applications. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97494.
Texte intégralBorah, Biplob, et L. Raju Chowhan. « Mechanochemistry in Organocatalysis : A Green and Sustainable Route toward the Synthesis of Bioactive Heterocycles ». Dans Green Chemistry - New Perspectives. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102772.
Texte intégralActes de conférences sur le sujet "Ingredient functionalization"
Ismail, Pam. « Plant protein functionalization : Exploring cold plasma ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dyhy9832.
Texte intégralAlexandrescu, Laurentia, Mihai Georgescu, Maria Sonmez, Mihaela Nituica et Maria Daniela Stelescu. « Development and characterization of biodegradable polymeric composites based on butadiene-co-acrylonitrile rubber and functionalized postconsumer wood waste ». Dans The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.iv.1.
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