Plant proteins are the main sources of dietary protein for humans, especially for vegetarians. Because foodstuffs contain a range of components with varying qualities, interactions between these components are bound to occur, impacting food quality. The interplay between plant proteins/enzymes...
Read More
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...
Read More
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...
Read More
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,...
Read More
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...
Read More
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...
Read More
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...
Read More
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...
Read More
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...
Read More
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,...
Read More
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
