Chen, Jun Cao, Wenqi Wei, Peixiao Li, Ting Weng, Wuyin
Published in
Food research international (Ottawa, Ont.)
Speciation transformation of arsenic in the abalone viscera hydrolysate fraction (AVHF) was evaluated using in vitro and in vivo methods to determine its safety given that AVHF is rich in arsenic. The dimethylarsinic acid (DMA) proportion and some free amino acid contents increased, whereas arsenobetaine (AB) proportion decreased when AVHF was dige...
David-Birman, Tatyana Moshe, Hila Lesmes, Uri
Published in
Food research international (Ottawa, Ont.)
Elimination of insects' appearance by processing may increase their consumer acceptance in the western world. This study elucidates the outcomes of cooking and baking in presence and absence of fructose on silk worm pupae (Bombyx mori) flour (SWF). Elemental analyses of SWF reveal it is rich in lipids, protein and minerals like calcium. ζ-potential...
Ferreira, Marcus Vinicius S Cappato, Leandro P Silva, Ramon Rocha, Ramon S Neto, Roberto P C Tavares, Maria Inês B Esmerino, Erick A Freitas, Mônica Q Bissagio, Rodrigo C Ranadheera, Senaka
...
Published in
Food research international (Ottawa, Ont.)
The effect of ohmic heating processing (10, 100, 1000 Hz - 25 V;45, 60, 80 V - 60 Hz until 65 °C-30 min) on physical (color, rheology, particle size diameter), thermal (differential scanning calorimetry, DSC), physicochemical (time domain nuclear magnetic resonance, TD-NMR) and microstructural (optical microscopy) properties of raspberry-flavored w...
Ferreira, Jordana Alves Santos, Jandyson Machado Breitkreitz, Márcia Cristina Ferreira, Joana Maria Santos Lins, Paulo Manoel Pontes Farias, Samuel Cohen de Morais, Damila Rodrigues Eberlin, Marcos Nogueira Bottoli, Carla Beatriz Grespan
Published in
Food research international (Ottawa, Ont.)
Coconut oil (CO) from fifteen different varieties of coconuts (Cocos nucifera L.) and one CO processed on an industrial scale were analyzed by electrospray ionization mass spectrometry (ESI-MS) and the data processed using the chemometric tools principal component analysis and independent component analysis. ESI-MS fingerprinting of lipid compounds...
Ureta, Maria Micaela Romano, Nelson Kakisu, Emiliano Gómez-Zavaglia, Andrea
Published in
Food research international (Ottawa, Ont.)
Grape must market has been rising and there is an increasing interest to use it as a "natural" replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge as an alternative for the new health style trend. The aim of this work was to investigate whether the combination of grape must...
Zhang, Zipei Jung, Kwan-Jin Zhang, Ruojie Muriel Mundo, Jorge L McClements, David Julian
Published in
Food research international (Ottawa, Ont.)
Functional foods are being designed to breakdown in the human gut in a controlled fashion so as to regulate blood nutrient profiles, hormone release, energy intake, and bioavailability. Biopolymer microgels, small spherical beads made from proteins and/or polysaccharides, are a promising tool that can be used to modulate the gastrointestinal behavi...
Yadav, Barun Spinelli, Ana Claudia Govindan, Byju N Tsui, Ying Y McMullen, Lynn M Roopesh, M S
Published in
Food research international (Ottawa, Ont.)
Ready-to-eat (RTE) deli meat has been linked to several Listeria monocytogenes associated recalls. Recent studies demonstrated the potential antimicrobial effects of atmospheric cold plasma treatment on various food surfaces including RTE meat products. However, the influence of intrinsic and extrinsic factors, determining the efficacy of cold plas...
Riaz Rajoka, Muhammad Shahid Zhao, Haobin Mehwish, Hafiza Mahreen Li, Na Lu, Yao Lian, Ziyang Shao, Dongyan Jin, Mingliang Li, Qi Zhao, Liqing
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Published in
Food research international (Ottawa, Ont.)
Lactobacilli rhamnosus has been characterized as a probiotic and plays an important role in human health by stimulating the supplement of nutrients, preventing the colonization of pathogens, and influencing the immune system. This study investigated the anticancer activity of the three Lactobacillus rhamnosus strains SHA111, SHA112, and SHA113 isol...
Zhu, Zhenzhou Huang, Yuqi Luo, Xiao Wu, Qian He, Jingren Li, Shuyi Barba, Francisco J
Published in
Food research international (Ottawa, Ont.)
The physicochemical properties, biological functions and microbial degradation of inulins differ according to their degree of polymerization. However, the relationship between inulin activities and its effect on gut microbiota remains unknown. In this study, high fat diet with inulin (1 or 5 g/kg·bw), either with short or long chains groups were ad...
Dhungana, Pramesh Truong, Tuyen Bansal, Nidhi Bhandari, Bhesh
Published in
Food research international (Ottawa, Ont.)
Milk fat globule size plays a significant role in stability, microstructure and nutritional functionalities of dairy-based products. Understanding of thermal stability of differentiated-size fat globules in dairy creams can provide intervention opportunities for improving functionalities and shelf-life of dairy-based products. This study focused on...
