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Autor:
Roberto Castro-Muñoz, Elsa Díaz-Montes
Publikováno v:
Current Research in Food Science, Vol 5, Iss, Pp 1-10 (2022)
Current Research in Food Science
Current Research in Food Science
Nejayote is recognized as the main by-product resulting from the nixtamalization process of maize kernels, which is categorized as an alkaline residue with a chemical composition based on carbohydrates (37.8–55.7%), fiber (22.8–25.5%), protein (4
Autor:
Yeon-Ju Kim, Yeong-Geun Lee, Xing Yue Xu, Chang Ho Kang, Ying Liu, Nam-In Baek, Deok-Chun Yang, Yue Huo, Hyun Bin Jang, Yi Eun Seob, Han Sol Choi
Publikováno v:
Journal of Ginseng Research, Vol 45, Iss 6, Pp 631-641 (2021)
Journal of Ginseng Research
Journal of Ginseng Research
Background Main bioactive constituents and pharmacological functions of ripened red ginseng berry (Panax ginseng Meyer) have been frequently reported. Yet, the research gap targeting the beneficial activities of transformed green ginseng berries has
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
Autor:
Nourhan M. Abd El Aziz, Tarek S. Awad, M.M. Youssef, Mohamed G. Shehata, Dalal Asker, Sobhy A. El Sohaimy
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 326-335 (2021)
Current Research in Food Science
Current Research in Food Science
With growing consumer awareness, exploitation of renewable resources is cost-effective and environment friendly. This work examines the potential of citrus peels as natural antioxidants and antimicrobials for food preservation. Extraction yield, tota
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
Autor:
Maziya Ibrahim, Karthik Raman
Publikováno v:
Computational and Structural Biotechnology Journal, Vol 19, Iss, Pp 6039-6049 (2021)
Computational and Structural Biotechnology Journal
Computational and Structural Biotechnology Journal
Graphical abstract
Microbial communities that metabolise pentose and hexose sugars are useful in producing high-value chemicals, resulting in the effective conversion of raw materials to the product, a reduction in the production cost, and incre
Microbial communities that metabolise pentose and hexose sugars are useful in producing high-value chemicals, resulting in the effective conversion of raw materials to the product, a reduction in the production cost, and incre
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 336-344 (2021)
Digibug: Repositorio Institucional de la Universidad de Granada
Universidad de Granada (UGR)
Current Research in Food Science
Digibug. Repositorio Institucional de la Universidad de Granada
instname
Digibug: Repositorio Institucional de la Universidad de Granada
Universidad de Granada (UGR)
Current Research in Food Science
Digibug. Repositorio Institucional de la Universidad de Granada
instname
This work was supported by the research project Stance4Health funded by the European Union's Horizon 2020 research and innovation programme, grant agreement Nº. 816303 and by the Plan propio de Investigación y Transferencia of the University of Gra
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