Zobrazeno 1 - 10
of 1 558
pro vyhledávání: '"food matrix"'
Autor:
Atka Afzal, Muhammad Afzaal, Farhan Saeed, Yasir Abbas Shah, Muhammad Ahtisham Raza, Mujahid Hassan Khan, Aasma Asghar, Noor Akram, Huda Ateeq, Degnet Teferi Asres
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 245-262 (2024)
Encapsulation plays a vital role in the food industry, known for its multifunction constituents’ preservation, covering undesirable food components (taste, color, flavor), nutritional and functional components incorporation, and under controlled co
Externí odkaz:
https://doaj.org/article/71045803776d4d5c882db050637f89c9
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101440- (2024)
This study investigated the effect of polyols erythritol, d-mannitol, and maltitol on the volatility of aroma compounds γ-butyrolactone, 3-methyl-1-butanol, and 2-phenylethanol in aqueous solution. Headspace solid-phase microextraction/gas chromatog
Externí odkaz:
https://doaj.org/article/204268fe00d746c08e402b60379b8252
Autor:
Debarati Mondal, Monika Awana, Shreya Mandal, Kangkan Pandit, Archana Singh, Cyprian Omondi Syeunda, Sijo Joseph Thandapilly, Veda Krishnan
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101358- (2024)
Functional foods are considered the future of nutrition because they benefit human health and environmental sustainability. They offer natural solutions for managing post-prandial glycemia and its long-term consequences. Therefore, understanding the
Externí odkaz:
https://doaj.org/article/cbfee514f0a14e13b508f05db8d0bf8d
Publikováno v:
Foods, Vol 13, Iss 19, p 3135 (2024)
The adequate survival of probiotics in the harsh environment of the gastrointestinal (GI) tract plays a crucial role in the expression of their functional properties. The aim of the present study was to evaluate the survival of commercial probiotics
Externí odkaz:
https://doaj.org/article/98f170d89a074611a53a89430aa0db2d
Publikováno v:
Italian Journal of Food Safety (2024)
Customer requests are addressed to safe products that best express their characteristics of "naturalness" and "freshness" for the entire shelf life; therefore, scientific research has been exploring the use of "non-thermal technologies". Thermosonica
Externí odkaz:
https://doaj.org/article/a331e514199a467dba02a3c0efebd81c
Autor:
Kevin de Castro Cogle, Mirian T. K. Kubo, Franck Merlier, Alexandra Josse, Maria Anastasiadi, Fady R. Mohareb, Claire Rossi
Publikováno v:
Foods, Vol 13, Iss 14, p 2234 (2024)
The bioaccessibility of bioactive compounds plays a major role in the nutritional value of foods, but there is a lack of systematic studies assessing the effect of the food matrix on bioaccessibility. Curcuminoids are phytochemicals extracted from Cu
Externí odkaz:
https://doaj.org/article/3c5ba9d7f6444c90854b8ce837b0f36a
Publikováno v:
Foods, Vol 13, Iss 8, p 1254 (2024)
Pentachlorophenol (PCP) is a ubiquitous emerging persistent organic pollutant detected in the environment and foodstuffs. Despite the dietary intake of PCP being performed using surveillance data, the assessment does not consider the bioaccessibility
Externí odkaz:
https://doaj.org/article/794bef00d1c44ff49a102f4405157551
Publikováno v:
Foods, Vol 13, Iss 7, p 1021 (2024)
Pathogenic Escherichia coli are the most prevalent foodborne bacteria, and their accurate detection in food samples is critical for ensuring food safety. Therefore, a quick technique named viability-qPCR (v-qPCR), which is based on the ability of a s
Externí odkaz:
https://doaj.org/article/b4e79a0967da4b8e80f212ffc6abfdc1
Akademický článek
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Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100302- (2023)
Related information on the influence of synchronously digested food components on Cd and Pb bioavailability in rice has been limited. Here, the relative bioavailabilities of Cd and Pb from two rices were determined under fed states in conjunction wit
Externí odkaz:
https://doaj.org/article/b9932a10429d4126acde5866cbb03ff2