Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages.

This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.

Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol.

Background: Hot trub is a macronutrient- and micronutrient-rich by-product generated in the brewing industry, which is still underrated as a raw material for reprocessing purposes. In this context, this study aimed to investigate the extraction of bitter acids' and xanthohumol from hot trub as well as identify the significance of parameters for the process. The research assessed various extraction parameters, such as pH, ethanol concentration, temperature, and solid-to-liquid ratio, using a Plackett-Burman design.

Encapsulation of wheat germ oil in alginate-gelatinized corn starch beads: Physicochemical properties and tocopherols' stability.

Microencapsulation by production of polymer beads from ionic gelation is a useful method to improve the stability of nutritional compounds. Wheat germ oil is a nutritional source of unsaturated fatty acids and phytonutrients, such as tocopherols (α and β), phytosterols, carotenoids, and phenolic compounds. This work studied the development of alginate-starch beads over the stability of encapsulated wheat germ oil.

Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility.

The aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.