Fratianni, Alessandra D'Agostino, Annacristina Niro, Serena Bufano, Annarita Paura, Bruno Panfili, Gianfranco
Published in
Foods (Basel, Switzerland)
Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and β-carotene) and tocols in four different green leafy vegetables: Sonchus asper L. Hill, Sonchus oleraceus L., Spinac...
Vargas, David A Miller, Markus F Woerner, Dale R Echeverry, Alejandro
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Foods (Basel, Switzerland)
The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins (n = 36) were split in five sect...
Jiang, Xingyi Rao, Qinchun
Published in
Foods (Basel, Switzerland)
Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal...
Kim, Tae-Kyung Yong, Hae-In Jung, Samooel Kim, Hyun-Wook Choi, Yun-Sang
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Foods (Basel, Switzerland)
In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including wa...
Sánchez-Gutiérrez, Mónica Bascón-Villegas, Isabel Rodríguez, Alejandro Pérez-Rodríguez, Fernando Fernández-Prior, África Rosal, Antonio Carrasco, Elena
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Foods (Basel, Switzerland)
Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave-assisted extraction (MAE), and six solvents (distilled water, ethano...
Ciani, Matilde Lippolis, Antonio Fava, Federico Rodolfi, Liliana Niccolai, Alberto Tredici, Mario R
Published in
Foods (Basel, Switzerland)
Current projections estimate that in 2050 about 10 billion people will inhabit the earth and food production will need to increase by more than 60%. Food security will therefore represent a matter of global concern not easily tackled with current agriculture practices and curbed by the increasing scarcity of natural resources and climate change. Di...
Ramos-García, Meztli Ble-Castillo, Jorge Luis García-Vázquez, Carlos Tovilla-Zárate, Carlos Alfonso Juárez-Rojop, Isela Esther Olvera-Hernández, Viridiana Genis-Mendoza, Alma Delia Córdova-Uscanga, Rubén Álvarez-González, Carlos Alfonso Díaz-Zagoya, Juan Cuauhtémoc
...
Published in
Foods (Basel, Switzerland)
The aim of this study was to evaluate the effects of non-nutritive sweeteners (NNS) consumption on energy intake, body weight and postprandial glycemia in healthy and with altered glycemic response rats. Animals on normal diet (ND) or high-fat diet (HFD) were divided to receive NNS (sucralose, aspartame, stevia, rebaudioside A) or nutritive sweeten...
Spence, Charles
Published in
Foods (Basel, Switzerland)
Those stimuli that have a shiny/glossy visual appearance are typically rated as both attractive and attention capturing. Indeed, for millennia, shiny precious metals and glossy lacquerware have been used to enhance the presentation, and thus the perception, of food and drink. As such, one might have expected that adding a shiny/glossy appearance/fi...
Teixeira, Alfredo Domínguez, Rubén Ferreira, Iasmin Pereira, Etelvina Estevinho, Leticia Rodrigues, Sandra Lorenzo, José M
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Foods (Basel, Switzerland)
Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Thre...
Starowicz, Małgorzata Ostaszyk, Anita Zieliński, Henryk
Published in
Foods (Basel, Switzerland)
Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index an...
