Guinot, Léa Rioux, Laurie-Eve Labrie, Steve Britten, Michel Turgeon, Sylvie L
Published in
Food research international (Ottawa, Ont.)
Cheese characteristics, such as composition or textural properties, can impact the matrix degradation rate which could modulate the bioaccessibility of fatty acids during digestion. The aim of this study was to identify texture parameters influencing cheese degradation in a gastrointestinal environment. A static in vitro digestion model has been us...
Yao, Shangjie Zhou, Rongqing Jin, Yao Huang, Jun Wu, Chongde
Published in
Food research international (Ottawa, Ont.)
Zygosaccharomyces rouxii and Tetragenococcus halophilus are widely existed and play vital roles during the manufacture of fermented foods such as soy sauce. The aim of this study was to elucidate the effect of T. halophilus CGMCC 3792 on the physiological characterizations and transcription profiling of Z. rouxii CGMCC 3791. Salt tolerance analysis...
Odeyemi, Olumide A Burke, Christopher M Bolch, Christopher C J Stanley, Roger
Published in
Food research international (Ottawa, Ont.)
There is little information on the microbial communities associated with modified atmosphere (MA)-packaged live mussels. There is also a dearth of information on how pre-packaging depuration modifies the microbial communities and spoilage of live mussels. Amplicon sequencing was used to describe spoilage microbial succession in MA-packaged live mus...
Pérez-Burillo, Sergio Rufián-Henares, José Ángel Pastoriza, Silvia
Published in
Food research international (Ottawa, Ont.)
Vegetables are health-promoting foods due to their content on a wide range of phytochemicals, being involved in antioxidant protection. However, such bioactivity can be modified during cooking and also along the digestion-fermentation process. Thus, the aim of the paper is to establish a relation among the type of processing (raw, boiled, steamed, ...
Pang, Zhihua Xu, Ruolin Zhu, Yang Li, He Bansal, Nidhi Liu, Xinqi
Published in
Food research international (Ottawa, Ont.)
The physical properties of soymilk gels acidified with glucono-δ-lactone (GDL) or cultures with varying exopolysaccharide (EPS) production capabilities (EXPRESS CN
Gutiérrez-Zamorano, Cristian González-Ávila, Marisela Díaz-Blas, Gustavo Smith, Carlos T González-Correa, Carlos García-Cancino, Apolinaria
Published in
Food research international (Ottawa, Ont.)
Helicobacter pylori, a gastric carcinogenic pathogen, colonizes the stomach of 50% of the human population and is considered as a WHO priority 2 due to its antibiotics resistance. Therefore, research should aim to avoid H. pylori infection. Probiotics are an emerging alternative to handle this pathogen, making it necessary to have means to evaluate...
Zhao, Feng Ye, Naixing Qiu, Xiaohong Qian, Jiang Wang, Danhong Yue, Wenjie Zuo, Zecheng Chen, Mingjie
Published in
Food research international (Ottawa, Ont.)
Peptides could have specific tastes or bioactivities depending on the length and sequence of amino acids. Till date it remains unknown what peptides are formed during the white tea manufacturing process and whether they contribute to the flavor or bio-activities of white tea. As a first step to address these questions, we applied ultra-high pressur...
de Andrade, Marcel Levy Rodrigues, Rafaela Rocha Antongiovanni, Natalia da Cunha, Diogo Thimoteo
Published in
Food research international (Ottawa, Ont.)
Food handlers and consumers are responsible for avoiding foodborne diseases (FBD). Considering the meals consumed away from home, can the consumer identify the FBD risk level of the food that he/she consumes in restaurants? This study aimed to evaluate the knowledge, risk perception, and optimistic bias of food handlers and consumers of restaurants...
Felix, Manuel Cermeño, Maria Romero, Alberto FitzGerald, Richard J
Published in
Food research international (Ottawa, Ont.)
Legumes, such as chickpea, represent a good source of high quality proteins for which there is an increasing global consumer demand. A chickpea protein concentrate (CP) was generated by isoelectric precipitation. Protein determination, electrophoretic and gel permeation chromatographic analysis revealed that the order of CP solubility was pH 7.5 > ...
Xia, Minquan Chen, Yinxia Guo, Juanjuan Feng, Xiaolong Yin, Xiaoli Wang, Lan Wu, Wenjin Li, Zhenshun Sun, Weiqing Ma, Jing
...
Published in
Food research international (Ottawa, Ont.)
Isolated myofibrillar protein (MP) was treated by the oxidation system of FeCl3 (0.01 mM) at four different H2O2 concentrations (0, 1, 10, 20 mM). The oxidation degree was determined by measuring the carbonyl and total sulphydryl values. The structure and physicochemical properties of MP gels were investigated by water holding capacity (WHC) evalua...
