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- Author:
- CHARLES I. ONWULATA
- Source:
- Journal of food processing and preservation 2013 v.37 no.5 pp. 510-532
- ISSN:
- 0145-8892
- Subject:
- bioactive compounds; bioavailability; drugs; food processing; functional foods; hydrogels; metabolomics; microencapsulation; nanoemulsions; nanoparticles; nutrients; nutrigenomics; oxygen; packaging
- Abstract:
- ... In their active forms, the organic structures become the packaging units and carriers of nutrients intended for targeted delivery by nature, providing protection for the encapsulated active materials. This packaging and delivery role is mimicked in the microencapsulation process. One complex problem juxtaposes encapsulation effectiveness against accessibility and bioavailability of the entrapped n ...
- DOI:
- 10.1111/j.1745-4549.2012.00680.x
- https://doi.org/10.1111/j.1745-4549.2012.00680.x
- Author:
- Charles I. Onwulata
- Source:
- Journal of probiotics & health 2013 v.1 no.1 pp. 1000e101
- ISSN:
- 2329-8901
- Subject:
- diet; ecosystems; foods; gastrointestinal system; humans; intestinal microorganisms; microbial load; obesity; probiotics; weight control
- Abstract:
- ... The confluence of all food-dependent life sustaining processes is in the gastrointestinal tract where the gut resident and food introduced microbes mix. Healthy living is conditioned on the proper functioning of the digestive ecosystem which is biologically affected by the state of the microbial load of the input, “food”, the interaction of food and the gut microbiota, producing the output—healthy ...
- Handle:
- 10113/61020
- DOI:
- 10.4172/jph.1000e101
- https://doi.org/10.4172/jph.1000e101
- Author:
- Charles I. Onwulata, et al. ; Michael H. Tunick; Audrey E. Thomas-Gahring; Show all 3 Authors
- Source:
- Journal of food processing and preservation 2014 v.38 no.4 pp. 1577-1591
- ISSN:
- 1745-4549
- Subject:
- barley; corn starch; extrusion; foods; gels; hardness; mixing; pastes; pasting properties; peas; protein sources; starch; texture; texturization; viscoelasticity; viscosity; water content; whey; whey protein isolate
- Abstract:
- ... Mixed systems of whey protein isolate (WPI) or texturized WPI (tWPI) and different starches may form weak or strong gel pastes or rigid matrices depending on interactions. The paste viscoelasticity of starches from amioca, barley, corn starch, Hylon VII, plantain, and pea starch, mixed with whey protein isolate or textured WPI at the concentrations of 75/25, 50/50, or 25/75 wt% was determined usin ...
- Handle:
- 10113/60493
- DOI:
- 10.1111/jfpp.12118
- https://doi.org/10.1111/jfpp.12118
- Author:
- Charles I. Onwulata, et al. ; Peggy M. Tomasula; Show all 2 Author
- Source:
- Food and bioprocess technology 2010 v.3 no.4 pp. 554-560
- ISSN:
- 1935-5130
- Subject:
- alginates; calcium caseinate; cold storage; gelling properties; gels; homogenization; low fat foods; monophenol monooxygenase; mushrooms; refrigeration; slurries; viscosity; whey protein isolate
- Abstract:
- ... Protein-based viscous gels can augment or replace carbohydrate-based ones for specific nutritional formulations such as in reduced calorie or low-fat food applications. In this study, slurries of whey protein isolates and calcium caseinate mixed with alginic acid (20% T.S.) were subjected to high-shear homogenization (microparticulation) at 27,000 rpm for 2, 3, 4, and 6 min. The resulting slurries ...
- DOI:
- 10.1007/s11947-008-0124-4
- https://doi.org/10.1007/s11947-008-0124-4
- Author:
- Charles I. Onwulata, et al. ; Michael H. Tunick; Audrey Thomas-Gahring; Diane L. Van Hekken; Susan K. Iandola; Mukti Singh; Phoebe X. Qi; Dike O. Ukuku; Sudarsan Mukhopadhyay; Peggy M. Tomasula; Show all 10 Authors
- Source:
- Journal of dairy science 2016 v.99 no.3 pp. 2372-2383
- ISSN:
- 0022-0302
- Subject:
- bags; heat; lysine; microbial load; relative humidity; shelf life; storage temperature; volatile compounds; water activity; whey protein concentrate
- Abstract:
- ... In a case study, we monitored the physical properties of 2 batches of whey protein concentrate (WPC) under adverse storage conditions to provide information on shelf life in hot, humid areas. Whey protein concentrates with 34.9g of protein/100g (WPC34) and 76.8g of protein/100g (WPC80) were stored for up to 18mo under ambient conditions and at elevated temperature and relative humidity. The sample ...
- Handle:
- 10113/62611
- DOI:
- 10.3168/jds.2015-10256
- https://doi.org/10.3168/jds.2015-10256
- Author:
- Charles I. Onwulata, et al. ; Michael H. Tunick; Phoebe X. Qi; Show all 3 Authors
- Source:
- Advances in food and nutrition research 2011 v.62 no. pp. 173-200
- ISSN:
- 1043-4526
- Subject:
- beta-lactoglobulin; casein; chemical structure; extrusion; foods; functional properties; gels; heat; ingredients; lactalbumin; milk; snacks; temperature; textured proteins; texturization; water content; whey protein
- Abstract:
- ... The primary proteins in milk, casein and the whey proteins α-lactalbumin and β-lactoglobulin, have a number of health benefits and desirable functional properties. In a twin-screw extruder, mechanical shear forces, heat, and pressure cause considerable changes in the molecular structures of the dairy proteins, a process known as texturization. These changes further impart unique functional propert ...
- DOI:
- 10.1016/B978-0-12-385989-1.00005-3
- https://doi.org/10.1016/B978-0-12-385989-1.00005-3
- Author:
- Charles I. Onwulata, et al. ; Michael H. Tunick; Audrey E. Thomas; John G. Phillips; Sudarsan Mukhopadhyay; Shiowshuh Sheen; Cheng-Kung Liu; Nicholas Latona; Mariana R. Pimentel; Peter H. Cooke; Show all 10 Authors
- Source:
- International journal of food properties 2013 v.16 no.5 pp. 949-963
- ISSN:
- 1094-2912
- Subject:
- acoustics; foods; hardness; lipid content; mastication; researchers; sensory evaluation; water content
- Abstract:
- ... Crispness and crunchiness are important factors in the enjoyment of many foods, but they are defined differently among dictionaries, consumers, and researchers. Sensory, mechanical, and acoustic methods have been used to provide data on crispness and crunchiness. Sensory measurements include biting force and sound intensity. Mechanical techniques resemble mastication and include flex, shear, and c ...
- Handle:
- 10113/59484
- DOI:
- 10.1080/10942912.2011.573116
- https://doi.org/10.1080/10942912.2011.573116
- Author:
- Charles I. Onwulata, et al. ; Mariana R. Pimentel; Audrey E. Thomas; John G. Phillips; Michael H. Tunick; Sudarsan Mukhopadhyay; Shiowshuh Sheen; Cheng-Kung Liu; Nicholas Latona; Peter H. Cooke; Show all 10 Authors
- Source:
- International journal of food properties 2013 v.16 no.4 pp. 928-948
- ISSN:
- 1532-2386
- Subject:
- biocompatible materials; carrots; cork; corn; hardness; relative humidity; surface roughness; water content; wood chips
- Abstract:
- ... Exposing an extruded corn snack, an extruded biodegradable packing material, carrots, and wood chip cork to relative humidity conditions ranging from 29.5 to 97.5% changed their moisture content and affected the respective internal structures. The extruded corn snack and extruded biodegradable packing material specimens evaluated after 24 h, absorbed moisture and lost crispness. Carrot and cork sp ...
- Handle:
- 10113/59483
- DOI:
- 10.1080/10942912.2011.570469
- https://doi.org/10.1080/10942912.2011.570469