Author: Food Research Lab

Plant- and fungi-based meat (PBM) products encompass the flavor, texture, and/or nutritional aspects of meat but are different in composition; namely are made from non-animal sourced materials. PBM products can be classified into two categories...

Several newcomers to the alternative-protein market are already introducing new technologies and ingredients, while others are striving to establish a foothold in the market. Innovative food companies are able to mirror the customer experience of...

Plant phytochemicals have long been known to defend plants from viruses, bacteria, fungus, and herbivores, but it was only recently discovered that they are also important in protecting humans from disease. Humans consume a large...

Microemulsions are amphiphile aided thermodynamically stable oil in water (o/w) or water in oil (w/o) dispersions. They have stability for long duration. Normally, an oil-water interface has high interfacial energy so that the free energy...

Probiotic bacteria are used in production of functional foods and pharmaceutical products. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable...

Although there are particular rules for each dosha in the Ayurvedic diet, the diet emphasizes consuming complete foods such as fruits, vegetables, grains, and legumes. Because these meals are high in many vital nutrients, this may...

Encapsulation is defined as the technology of packaging solids, liquids or gaseous materials in matrices (encapsulants) that can sustain and possibly release their contents under specific conditions. Encapsulation can have multiple purposes, the first of...

Spray-drying is the most commonly used encapsulation technique for food products. The spray-drying technique is based on the transformation of a fluid into dry powder by spraying the liquid in a drying gas stream. First, the liquid is...

Gluten proteins play a key role in determining the unique baking quality of wheat by conferring water absorption capacity, cohesivity, viscosity and elasticity on dough. Gluten proteins can be divided into two main fractions according to their solubility...

Lactic acid esters of monoglyceride is called lactylated monoglyceride in which lactic acid is bound with monoglyceride. Its foaming ability is stronger than its emulsifying ability. It is used in shortening for cakes, desserts and...