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Autor:
Narcisse G. Mugiraneza, Pu Yang, Shanshan Gao, Qinghua Yang, Ferdinand Uzizerimana, Baili Feng, Md. Shakhawat Hossain, Ke Dang, Pascaline Bahati
Publikováno v:
NFS Journal, Vol 25, Iss, Pp 12-20 (2021)
In general, modified starches provided a desirable feature so that they can be used in the food industry like food additive products. The awareness of eating healthy has become very evident. The food industry is willing to produce foods and food ingr
Autor:
Lars Holm Rasmussen
Publikováno v:
Current Research in Food Science
Current Research in Food Science, Vol 4, Iss, Pp 557-564 (2021)
Current Research in Food Science, Vol 4, Iss, Pp 557-564 (2021)
Ptaquiloside (PTA) is a natural carcinogen present in many ferns. Brackens (Pteridium sp.) contain PTA and are classified by WHO/IARC as ‘ … possibly carcinogenic to humans’, however, these ferns are used in food, traditional medicine and as fo
Autor:
Daneysa Lahis Kalschne, Cristiane Canan, Ana Cristina Trindade Cursino, Gabriela Oro, Gabriela Cavalca Ongaratto
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 758-764 (2021)
Current Research in Food Science
Current Research in Food Science
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and character
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 926-931 (2021)
Current Research in Food Science
Current Research in Food Science
Limosilactobacillus reuteri produces reuterin via glycerol anaerobic fermentation. This compound has antimicrobial properties and is used for food preservation purposes. Filmogenic solutions constituted of polysaccharides and glycerol are also employ
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 489-498 (2021)
Current Research in Food Science
Current Research in Food Science
This study evaluated the effects of yeast extracts (YE) addition (0 % and 0.25 %, w/v) on the no-volatile and volatile compounds of spent coffee grounds (SCG) hydrolysates fermented with single-cultures of two non-Saccharomyces wine yeasts, Torulaspo
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 398-404 (2021)
Current Research in Food Science
Current Research in Food Science
The cooperativity of six cations (Ca2+, Mg2+, Zn2+, Al3+, Cr3+ and Fe3+), three pectins (sugar beet, high and low methyl esterified), three dispersed phases (medium chain triglycerides (MCT), orange oil and hexadecane), time (30 days) and pH (2.0 and
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 163-174 (2021)
Current Research in Food Science
Current Research in Food Science
Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition. Here
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 551-556 (2021)
Curcumin, the primary bioactive substance in turmeric, is known to be associated with weight loss. In this study, we employed Caenorhabditis elegans, a well-established in vivo nematode model to explore the role of curcumin in regulating lipid metabo
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 707-715 (2021)
Current Research in Food Science
Current Research in Food Science
The fate of malachite green and its main metabolite leucomalachite green during thermal treatment was examined in seafood (brook trout and white shrimp) using non-target analysis. Samples were extracted using QuEChERS and analyzed using liquid chroma
Autor:
Shai Barbut, Sampathkumar Balamurugan, Philip Strange, Madison Goodwin, Laura Arvaj, Alex Tsun Yin Lau
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 636-645 (2021)
The effect of cranberry pomace (CP) incorporation on S. enterica serovars inactivation, starter culture population, and physicochemical properties of sausages during the manufacture of dry fermented sausages (DFS) was studied. Sausages containing a f