Pulsed electric fields PEF is a non-thermal method of food preservation that uses short pulses of electricity for microbial inactivation and causes minimal detrimental effect on food quality attributes. PEF technology aims to offer consumers high-quality foods. PEF technology is better to...
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Growing fruit and vegetable processing industries generates a huge amount of by-products in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive compounds such as polysaccharides, polyphenols, carotenoids, and dietary fiber. Due...
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Omega-3 fatty acids are essential fats that have numerous health benefits. However, not all omega-3s are created equal. ALA, EPA, and DHA are the three most important of the 11 kinds. Plants are high in ALA,...
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There is strong evidence that eating protein after a workout increases muscle protein synthesis significantly. However, over the long run, total daily caloric and protein consumption play the most important nutritional roles in supporting exercise...
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Hypohydration is defined as a body water deficit greater than normal daily fluctuation. A range of body measurements can be used to assess changes in hydration status; however, each has its own set of limitations. Changes...
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Hypovolemia, also known as volume depletion or volume contraction, is a state of abnormally low extracellular fluid in the body. This could be caused to a loss of salt and water, or a reduction in blood volume. Hypovolemia...
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Antioxidants are compounds that may help delay or even prevent cell damage in the body. Antioxidants may help protect the body from oxidative stress caused by potentially hazardous free radicals, which are unstable atoms, when consumed...
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Whey Protein Isolates are used particularly in manufacturing reconstituted dairy products, dietary products, baby food and sports drinks. These items are easy to digest and aid in the recovery of the body after exercise. Because of their...
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High-protein nutrition bars and other shelf-stable, intermediate moisture foods often harden to unpalatable levels during storage; however, a new study published in the Journal of Food Science suggests adding ground extruded milk protein concentrates (MPC) with 80 percent protein...
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Because of the growing popularity of the health advantages of dairy products, the global population currently consumes at least one dairy product every day. This has enabled the demand for aseptically packaged food and beverage products,...
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