Toejing, Parichart Khampithum, Nanticha Sirilun, Sasithorn Chaiyasut, Chaiyavat Lailerd, Narissara
Published in
Foods (Basel, Switzerland)
It has been shown that gut dysbiosis can be associated with the development of type 2 diabetes mellitus (T2DM). Consequently, intervention with probiotics may be a useful approach to improve metabolic variables in diabetes. The present study aimed to evaluate the efficacy of L. paracasei HII01 on glycemia in T2DM patients. In a randomized, double-b...
Llauger, Mar Claret, Anna Bou, Ricard López-Mas, Laura Guerrero, Luis
Published in
Foods (Basel, Switzerland)
The development of food products containing offal and offal extracts could be part of the solution to the upcoming demand for animal protein. This study aimed to determine Spanish consumers' attitudes toward offal and the development of meat products containing offal extracts. Consumers' perceptions were evaluated by means of focus group discussion...
Duan, Wen Liang, Li Huang, Yan Zhang, Yuyu Sun, Baoguo Li, Lina
Published in
Foods (Basel, Switzerland)
In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5'-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger sou...
Rho, Shin-Joung Mun, Saehun Park, Jiwoon Kim, Yong-Ro
Published in
Foods (Basel, Switzerland)
The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present study was to investigate the feasibility of cycloamy...
Mishra, Alka Swamy, Singam Laxmana Thakur, Tarun Kumar Bhat, Rajeev Bijalwan, Arvind Kumar, Amit
Published in
Foods (Basel, Switzerland)
Despite significant evidence base on quantifying ecosystem services, the role of biodiversity in supporting such services in diversified landscapes, and how indigenous communities exploit, utilize and manage plant resources in a biocultural regime, remains understudied. This study examines the role of wild edible plants (WEPs) in meeting the food, ...
Yu, Ja-Myung Chu, Mingi Park, Hyunbeen Park, Jooyeon Lee, Kwang-Geun
Published in
Foods (Basel, Switzerland)
Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espres...
Dumitrașcu, Loredana Stănciuc, Nicoleta Aprodu, Iuliana
Published in
Foods (Basel, Switzerland)
In the current study, the effect of temperature on the potential of soy proteins to ensure the encapsulation and gastric stability of bioactives, such as anthocyanins from cornelian cherry fruits, was investigated. The powders obtained after freeze-drying were analyzed in relation to flow properties, encapsulation retention and efficiency, stabilit...
Santana Neto, Deocleciano C de Cordeiro, Ângela M T M Meireles, Bruno R L A Araújo, Íris B S Estévez, Mario Ferreira, Valquíria C S Silva, Fábio A P
Published in
Foods (Basel, Switzerland)
This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken patties were developed: chicken patties control - PCON (without the antioxidant extract) and chicken pa...
Turner, Lucy Lignou, Stella Gawthrop, Frances Wagstaff, Carol
Published in
Foods (Basel, Switzerland)
Apium graveolens is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature examining the aroma profile of this crop and demonstrating that its volatile composition is deter...
Pettersen, Marit Kvalvåg Nilsen-Nygaard, Julie Hansen, Anlaug Ådland Carlehög, Mats Liland, Kristian Hovde
Published in
Foods (Basel, Switzerland)
Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste-a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers' satisfaction and repurc...
