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Name
NutriXiv
Type
Thematic Repository
Items
17 Publications
Compatibility
OpenAIRE Basic (DRIVER OA)
OAI-PMH
-

 

  • The Effect of Atmospheric Plasma on Cold Thermal Stability of Powdered Whey Protein Isolate

    Birnbaum, Michael (2018)
    Thermostability is the capacity of a material to withstand irreversible change in its structure by resisting extreme external factors such as high relative temperature. Extensive efforts toward making protein-based biological substances such as vaccines thermally stable have been made by implementing treatments such as lyophilisation, biomineralization, and encapsulation in sugar glass and organic polymers. These substances have a typically short shelf life, as they denature and degrade at ro...

    Relation of Dietary Restraint Scores to Activation of Reward-Related Brain Regions in Response to Food Intake, Anticipated Intake, and Food Pictures

    Burger, Kyle (2017)
    Prospective studies indicate that individuals with elevated dietary restraint scores are at increased risk for future bulimic symptom onset, suggesting that these individuals may show hyper-responsivity of reward regions to food and food cues. Thus, we used functional magnetic resonance imaging (fMRI) to examine the relation of dietary restraint scores to activation of reward-related brain regions in response to receipt and anticipated receipt of chocolate milkshake and exposure to pictures o...

    Mechanisms behind the portion size effect-visibility and bite size

    Burger, Kyle; Johnson, Susan (2017)
    Increases in portion size lead to increases in energy intake, yet the mechanisms behind this ‘portion size effect’ are unclear. This study tested possible mechanisms of the portion size effect i.e., bite size and visual cues in 30 over- and normal-weight individuals (15 men, 15 women). A 2x2 repeated measures, within-subject design was used to test the effects of portion size (410g vs. 820g of a pasta dish) and visual cues (blindfolded vs. visible) on energy intake. At each meal participants ...

    The Effect of Atmospheric Plasma on a Protein Thermal Shift Assay of Powdered Whey Protein Isolate

    Aguilar, Danielle (2018)
    Whey is both a dietary supplement as well as a food ingredient. It is a byproduct of the cheese making process, and it can be processed further to create three forms, namely whey isolate, whey concentrate and whey hydrolysate. Given whey’s complexity and applicability in the food, nutrition and health industries, understanding how changes to its structure contribute to or affect its function is of great interest. One method by which protein structure could be altered is via plasma-surface mod...

    The Effect of Atmospheric Plasma on the Perception of Taste and Mixability of Powdered Whey Protein Isolate

    Lightfoot, Heidi (2018)
    Powdered whey protein is most often used as a food supplement to enhance athletic performance, but it also has a role in health and wellness as well as the pharmaceutical sectors. Given the dynamic array of roles across several industries, understanding the functional characteristics of whey proteins is of great interest. Protein structure can be altered via plasma-surface modification (PSM), a method which is based on plasma as a means to alter a material’s surface structure and as such its ...
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