A5068438276- Proteins in Food Systems
- Insect Utilization and Effects
- Microencapsulation and Drying Processes
- Advanced Chemical Sensor Technologies
- Postharvest Quality and Shelf Life Management
- Biochemical Analysis and Sensing Techniques
- Plant Physiology and Cultivation Studies
- Meat and Animal Product Quality
- Bee Products Chemical Analysis
- Pomegranate: compositions and health benefits
- Insect and Pesticide Research
- Salivary Gland Disorders and Functions
- Advanced Sensor and Energy Harvesting Materials
- Food Chemistry and Fat Analysis
- Probiotics and Fermented Foods
- Neurobiology and Insect Physiology Research
- Spectroscopy and Chemometric Analyses
- Phytochemicals and Antioxidant Activities
- Insect and Arachnid Ecology and Behavior
- Animal and Plant Science Education
- Pickering emulsions and particle stabilization
- Edible Oils Quality and Analysis
- Obstructive Sleep Apnea Research
- Biochemical effects in animals
- Banana Cultivation and Research
Tel Hai Academic College
2015-2024
Migal - Galilee Technology Center
2014-2020
University of Benin
2019
Fraunhofer Institute for Process Engineering and Packaging
2012-2014
Riddet Institute
2010-2013
University of Otago
2010-2013
Massey University
2012
This study provides a comparative overview of Moringa oleifera leaf and seed protein extract (LPE SPE, respectively) functionality in emulsions. Raw cake (RS) had more (45.8%) than raw (RL) (27.4%). RL comprised higher polyphenol flavonoid content RS, Granny Smith apples, Goji berries. Protein data revealed that LPE excellent solubility, emulsifying properties SPE at pH 7.0. In contrast, relatively strong surface hydrophobicity. At 7.0, emulsions (LEE) possessed small particle size...
The emulsifying properties of plant legume protein isolates (soy, pea, and lupin) were compared to a milk whey protein, β-lactoglobulin (β-lg), nonionic surfactant (Tween 20). fractional composition was characterized using sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis. following emulsion measured: particle diameter, shear surface ζ-potential, interfacial tension (IT), creaming velocity. effect preheat treatment (90 °C for 10 min) on the behavior release selected volatile...
Insects hold enormous potential to address food and nutritional security issues. The honey bee is a key insect, given its importance for pollination, as well products which can be directly consumed, like honey, pollen brood. Research on edible insects an emerging field that draws upon methods techniques from related fields of research. In this paper, we provide recommendations research protocols centered production worker drone brood human consumption, harvesting, including hygienic...
This study investigated the effects of high-pressure homogenization (HPH) on microbial, nutritional, and organoleptic qualities pomegranate juice. Juices subjected to HPH at 100 150 MPa were compared those thermal pasteurization 55, 65, 75 °C for 15 s, combined treatments. Physicochemical properties juices, such as color, pH, acidity, total soluble solids, marginally affected by either treatment. Significant microbial inactivation juices inoculated with Escherichia coli yeast was achieved...
In this study, the effect of freeze-drying, oven- and microwave-drying on volatile profiles sensory properties edible locust silkworm was studied. Fifty-five headspace volatiles were detected, including alkanes, alcohols, aldehydes, esters, ketones, with variations in intensity depending insect species drying method. Volatiles from microwave-dried locusts silkworms typical for Maillard reaction, that is accordance significant increase fluorescence advanced products (2.9 5.5 times higher than...
The release of volatile organic compounds (VOCs) into the mouth cavity is an integral part way flavor perceived. An in vitro model with artificial tongue was developed to measure dynamic VOCs from liquid systems [e.g., aqueous solution, oil, and oil-in-water (O/W) emulsions] under oral conditions. seven selected affected by different polarity vapor pressure their affinity system media. Different patterns were applied systems, monitored real time using proton transfer reaction–mass...
Tzfat cheese is a semihard, fresh commonly produced in Israel, with an average sodium content of 1000 mg/100 g cheese. Reduction levels by 30% and 50% (w/w) without salt replacer mixtures was assessed terms physicochemical, microbiological sensory properties. Cheese, containing KC l 70% NaCl had the closest taste profile to control cheese, according electronic tongue analysis. All cheeses underwent similar increase extent proteolysis microbial growth during shelf life. This study...
Abstract BACKGROUND The present study aimed to compare the sensory and nutritional attributes of ‘Wonderful’ pomegranate juices extracted from separated arils with those pressed whole fruits. RESULTS Five different tests were conducted evaluate flavor quality juices. Consumer acceptance revealed that juice achieved significantly higher likability scores than Furthermore, preference 84% tasters preferred whereas only 16% Sensory discrimination (triangle tests) distinguished between two at P ≤...