A5011468803- Protein Hydrolysis and Bioactive Peptides
- Insect Utilization and Effects
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Food Industry and Aquatic Biology
- Meat and Animal Product Quality
- Bee Products Chemical Analysis
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Food Chemistry and Fat Analysis
Chiang Mai University
2022-2023
Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of people. However, they normally contain high levels saturated fat cholesterol which are related to risk noncommunicable diseases other health issues. Our review focuses on effectiveness added natural ingredients probi-otics dairy for replacing or lowering fat. This narrative was concep-tualized describe: (i) substitution, (ii) probiotics both Promising techniques replacement by plant oils,...
Conjugated cricket protein with fructooligosaccharide (FOS), called CPF, is a new alternative ingredient great potential for food industry applications. This study aimed to investigate the effect of CPF as partial substitute rennet casein on composition, appearance, color, antioxidant activities, sensory characteristics, and functional characteristics imitated mozzarella cheese. The vitamin D retention cheese after processing 28 subsequent days storage was also studied. Incorporation by...