Zobrazeno 1 - 10
of 163
pro vyhledávání: '"Maria G. Corradini"'
Autor:
Victor Ryu, Mrinalini Ghoshal, Piyanan Chuesiang, Silvette Ruiz-Ramirez, Lynne McLandsborough, Maria G. Corradini
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Introduction: Microbial photoinactivation using UV light can be enhanced by the addition of food-grade photosensitizers (PSs), such as curcumin. Micellization of curcumin can improve its stability and antimicrobial activity. The objective of this stu
Externí odkaz:
https://doaj.org/article/0d6b8b16545c4233a198af3d099f9f6d
Autor:
Juan Manuel Silva, Fernanda Peyronel, Yinan Huang, Carlos Eugenio Boschetti, Maria G. Corradini
Publikováno v:
Foods, Vol 13, Iss 15, p 2397 (2024)
The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cac
Externí odkaz:
https://doaj.org/article/3f3191d43638484bb16c10d1cb739d25
Autor:
Louis A. Colaruotolo, Singam Suranjoy Singh, Stacie Dobson, Loong-Tak Lim, Iris J. Joye, Michael A. Rogers, Maria G. Corradini
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100801- (2024)
Electrospun nonwovens of biopolymers are gaining popularity in filtration, coatings, encapsulation, and packaging materials. However, their applications are hindered by limited stability, particularly when loaded with lipids. This research aimed to a
Externí odkaz:
https://doaj.org/article/9190fb389b434a6eb9659656a5eebebe
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutritional, sensorial, and even price requirements entails applying an integral view of food products and their manufacturing and distribution processes. Virtual
Externí odkaz:
https://doaj.org/article/9b586979c89848aa9a3b753c3cb8efb5
Autor:
Victor Ryu, Joseph Uknalis, Maria G. Corradini, Piyanan Chuesiang, Lynne McLandsborough, Helen Ngo, Tony Jin, Xuetong Fan
Publikováno v:
Foods, Vol 12, Iss 23, p 4195 (2023)
This study investigated the mechanism of how lauric arginate ethyl ester (LAE) improves the photoinactivation of bacteria by curcumin after diluting the 100 µmol/L stock curcumin-LAE micelle solution to the concentration used during the treatment ba
Externí odkaz:
https://doaj.org/article/06ffbeee934d463aa1290ceec1413d7a
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 479-490 (2022)
The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrar
Externí odkaz:
https://doaj.org/article/964f228093754e4f8aa9fea3aa0fffcd
Publikováno v:
Gels, Vol 9, Iss 8, p 648 (2023)
Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs or therapeutics. However, these systems, with their intricate structures, hold great promise for wider application in food products. Besides their classi
Externí odkaz:
https://doaj.org/article/fea5f24313264498ae80043236582039
Autor:
Maleeka Singh, Azin Sadat, Reihaneh Abdi, Louis A. Colaruotolo, Alyssa Francavilla, Katherine Petker, Pedram Nasr, Maryam Moraveji, Gyllian Cruz, Yinan Huang, Aditi Arora, Aleana Chao, Sarah Walker, Xinya Wang, Sujani Rathnayake, Subramanyam Ragupathy, Steven G. Newmaster, Robert H. Hanner, Lawrence D. Goodridge, Maria G. Corradini
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 598-602 (2021)
The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, transmission from infected customers and workers and customers through surfaces has been deemed plausible. However, limited information
Externí odkaz:
https://doaj.org/article/a32cf3cd975b4d3c9faf7f68be0d8b37
Autor:
Thanh Phuong Vu, Cansu Ekin Gumus-Bonacina, Maria G. Corradini, Lili He, David Julian McClements, Eric A. Decker
Publikováno v:
Antioxidants, Vol 11, Iss 11, p 2139 (2022)
Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified s
Externí odkaz:
https://doaj.org/article/92eafbaa6ed348d89dfbf82a85b9fc6f
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 2, Pp 506-518 (2019)
Abstract Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary fla
Externí odkaz:
https://doaj.org/article/1875165bab7649dabffcbed5e8f7bdb7