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Publikováno v:
Journal of Food Science. 84:174-182
In this study, the phenolic components, as well as the antioxidant and antimicrobial activities, of the ripe and unripe fruit of pawpaw (Asimina triloba [L.] Dunal) extracted using five different solvents (distilled water, 95% methanol, 80% methanol,
Publikováno v:
Journal of Food Science. 84:133-137
The presence of unwanted competing flora has been the most common confounding factor in the enumeration of Bacillus cereus (B. cereus) using selective media such as mannitol-yolk-polymyxin B agar (MYPA). The objective of this study was to improve MYP
Publikováno v:
Journal of Food Science. 83:2802-2811
This study involves an investigation of the probiotic properties of lactic acid bacteria isolated from Kimchi, and their potential applications in chocolate. Lactobacillus plantarum-LRCC5193 (LP-LRCC5193) demonstrated a significantly higher degree of
Publikováno v:
Journal of Food Science. 83:2866-2872
Mulberry lees are the sediment in the bottom of the barrel, which can be obtained from the processing of mulberry wine, and they are considered as low-value byproducts. In this study, mulberry lees were extracted with ethanol, and then fermented with
Publikováno v:
Journal of Food Science. 83:2593-2601
White tea from the eastern Chinese province of Fujian is a unique tea variety. Although the health effects of various teas have been investigated in recent years, most studies focused exclusively on green tea varieties. In order to study effects exer
Publikováno v:
Journal of Food Science. 83:2653-2661
Lactobacillus plantarum CQPC06 (LP-CQPC06) is a newly discovered lactic acid bacterial strain. Here, the beneficial effects of this strain on C57BL/6J mice with dextran sulfate sodium-induced colitis were investigated. LP-CQPC06 was more resistant to
Autor:
Jana Neuwirthová, Helena Pluháčková, Karolína Benešová, Amparo Rosero, Leiter Granda, Radim Cerkal
Publikováno v:
Journal of Food Science. 83:2439-2447
The diversity in human diets that can be reached by proper use of different crops and varieties, including some underutilized ones, is a potentially powerful strategy to ensure food security and prevent serious health problems caused by current diets
Publikováno v:
Journal of Food Science. 83:2457-2465
Kenaf seed oil-in-water nanoemulsions (NANO) stabilized by sodium caseinate (SC), beta-cyclodextrin (β-CD), and Tween 20 (T20) have been optimized and shown to improve in vitro bioaccessibility and physicochemical stability in the previous study. Th
Publikováno v:
Journal of Food Science. 83:2337-2342
Staphylococcus aureus is able to form multilayer biofilms embedded within a glycocalyx or slime layer. Biofilm formation poses food contamination risks and can subsequently increase the risk of food poisoning. Identification of food-related S. aureus
Publikováno v:
Journal of Food Science. 83:2384-2393
Purple perilla (PE) is a medicinal plant that has several health benefits. In this study, the antiobesity effect of PE was studied in 3T3-L1 preadipocytes and C57BL/6J mice fed high-fat diets. Triglyceride quantification and Oil Red O staining in mat