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Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health

Role of hyaluronan in human adipogenesis: evidence from in-vitro and in-vivo studies

Perdue, M

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The intense nanofragmentation of colloids that are reduced to a size range of 100300 nm increase the extraction of flavonoids and phenols from solids ( The color of white musts is improved by the intense inactivation of oxidative enzymes, making it possible to produce clear and pale juices from white grape varieties ( The intense nano-fragmentation on grape cell walls produces a release of nitrogen compounds that increase the yeast assimilable nitrogen (YAN) available with positive effects in yeast nutrition during fermentation but also affecting the formation of fermentative fruity and floral esters ( In vegetal beverages of soya and almond processed by UHPH, there have been observed a better protein digestibility and a lower allergenicity ( Highlight of Future Directions The inactivation of spores at lower temperatures can be optimized probably by a new design of special valves built with new materials increasing the impact and shear forces