Consumers’ recent interest in healthier diets has increased the demand for food products with functional properties, such as probiotics. However, most probiotic food types available on the market are of dairy origin, which limits their consumption by individuals with food intolerances and by those who adhere to strict vegan and vegetarian diets

The post VIABILITY OF PROBIOTIC MICROORGANISMS AND THE EFFECT IN FRUIT JUICES appeared first on AMB Wellness.

The objective of this study was to produce microcapsules containing Lactobacillus acidophilus LA-02 by complex coacervation followed by crosslinking with transglutaminase and to evaluate the effect of their addition on different fruit juices, as well as the probiotic viability of L. acidophilus and its effect on fruit juices during storage.

The post VIABILITY OF MICROENCAPSULATED LACTOBACILLUS ACIDOPHILUS BY COMPLEX COACERVATION ASSOCIATED WITH ENZYMATIC CROSSLINKINKING UNDER IN APPLICATION IN DIFFERENT FRUIT JUICES appeared first on AMB Wellness.

Food packaging is an important area of food research due to its prime role in the protection and containment of foodstuffs. Traditionally petroleum-derived polymers fulfill the lion’s share of packaging material requirements. However, present-day consumers are more concerned about the environmental impact and health hazards of these synthetic polymers

The post TRENDS IN EDIBLE PACKAGING FILMS AND ITS PROSPECTIVE FUTURE IN FOOD A REVIEW appeared first on AMB Wellness.

THICKENERS are high molecular weight chemicals that give thick pastes in water and are utilized in textile printing. These give the printing paste stickiness and plasticity, allowing it to be applied to a fabric surface without spreading and keep the pattern outlines even under strong pressure

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HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers

The post THE USE OF OVERALL MIGRATION METHODOLOGY TO TEST FOR FOOD CONTACT SUBSTANCES WITH SPECIFIC MIGRATION LIMITS appeared first on AMB Wellness.

Water-based whey protein isolate (WPI) coatings had the same gloss as shellac and zein coatings cast from ethanol solutions and water-based tapioca dextrin and hydroxypropyl methylcellulose (HPMC) coatings. For lipid dispersion coatings, the particle size of the dispersed phased influenced gloss values

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The increasing growth trend of the global Muslim population implies an increase in the consumption of halal products. The importance of the halal market attracts much attention from many stakeholders, including academia/researchers

The post THE FUTURE DIRECTION OF HALAL FOOD ADDITIVE AND INGREDIENT appeared first on AMB Wellness.

Since ancient times, plants, herbs and other natural products have been used as healing agents. Advances in organic chemistry from the early 19th century onwards have enabled the preparation of numerous synthetic medicines. Yet, the majority of the medicinal substances available today have their origin in natural compounds

The post THE FOOD PHARMA INTERFACE CONSEQUENCE OF COMBINED USE OF FUNCTIONAL FOODS AND STATINS appeared first on AMB Wellness.

The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition scientists, often as synonymous of the food itself or its microstructure

The post THE FOOD MATRIX IMPLICATIONS IN PROCESSING NUTRTION AND HEALTH appeared first on AMB Wellness.

A study on mass transfer using new coating materials (namely alginic acid and polygalacturonic acid) during osmotic dehydration—and hence in a laboratory-scale convective dryer to evaluate drying performance—was carried out

The post THE EFFECT OF A NEW COATING ON THE DRYING PERFOMANCE OF FRUIT AND VEGETABLES appeared first on AMB Wellness.