Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Said, Ajlouni"'
Publikováno v:
Foods, Vol 13, Iss 14, p 2198 (2024)
Foodborne illnesses caused by consuming contaminated fresh produce not only pose serious public health risks but also lead to huge economic losses. Rockmelons (cantaloupes) have emerged as a recurrent source of disease outbreaks caused by foodborne p
Externí odkaz:
https://doaj.org/article/f5314309eb0a4e46afb5ad9fae24f7e3
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1266-1275 (2022)
This study evaluated the viability of encapsulated Lactobacillus delbrueckii subsp. bulgaricus in chocolate during storage and in-vitro gastrointestinal transit. Flavonoid contents and short chain fatty acids (SCFAs) production during gastrointestina
Externí odkaz:
https://doaj.org/article/5d4f63d46de24f90b6dbf0de9371ca35
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 737-745 (2021)
The effects of legume protein fractions on Fe and Zn bioaccessibility remain equivocal to date, largely due to the protein’s structure and the presence of anti-nutritional compounds. We administered Fe and Zn salts with legume concentrates consisti
Externí odkaz:
https://doaj.org/article/a6697967be2f4bd58a6531c3019d583f
Publikováno v:
Microorganisms, Vol 10, Iss 12, p 2433 (2022)
This study investigated the prebiotic functions of Konjac root powder (KRP) when added to chocolate milk (ChM) enriched with 2% of free or microencapsulated lactic acid bacteria (FLAB or ELAB). The effects of different concentrations of KRP (0%, 2% a
Externí odkaz:
https://doaj.org/article/53665402f3c24536b0a009f31cf21fc3
Publikováno v:
Fermentation, Vol 8, Iss 9, p 469 (2022)
The application of processing waste by-products along with probiotics is an interesting choice to confer potential functional aspects to food products. This study was designed to investigate the nutritional capacity of freeze-dried mango peel powder
Externí odkaz:
https://doaj.org/article/e5dd7050bdcf4562b3885dc6691d0044
Publikováno v:
Fermentation, Vol 8, Iss 6, p 253 (2022)
This study evaluated the interaction between probiotics and polyphenols in chocolates (45% and 70% cocoa) fortified with encapsulated probiotics. Cocoa powder was used as the main encapsulation component in a Na-alginate plus fructooligosaccharides f
Externí odkaz:
https://doaj.org/article/8800a091437040469e85c7e1bf5c865b
Autor:
Deshani C. Mudannayake, Dinesh D. Jayasena, Kuruppu M. S. Wimalasiri, C. Senaka Ranadheera, Said Ajlouni
Publikováno v:
International Journal of Food Science & Technology. 57:5764-5780
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d593723b68112f6825ca6632f35a8c6e
https://doi.org/10.1111/ijfs.15947
https://doi.org/10.1111/ijfs.15947
Publikováno v:
Agriculture, Vol 11, Iss 7, p 584 (2021)
Among the waste by-products generated by the fruit industry (peels, seeds, and skins), fruit peel constitutes the major component. It is estimated that fruit peel accounts for at least 20% of the fresh fruit weight. Fruit peels are considered as majo
Externí odkaz:
https://doaj.org/article/c850b989e4e74df69ddfd86e5d40649b
Publikováno v:
Food & Function.
Both plant proteins and iron supplements can demonstrate high susceptibility to escape small intestinal digestion and absorption, hence are often present throughout colonic fermentation.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b41c17ebcfb2c38d40438a342b8e714
https://doi.org/10.1039/d3fo00504f
https://doi.org/10.1039/d3fo00504f
Autor:
Manwinder Kaur Sidhu, Fengzhi Lyu, Thomas Patrick Sharkie, Said Ajlouni, Chaminda Senaka Ranadheera
Publikováno v:
Foods, Vol 9, Iss 9, p 1144 (2020)
In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable coun
Externí odkaz:
https://doaj.org/article/a5451c77d8d0403390bc5d5bc5ce7377