McNulty, Richard Kuchi, Nikhil Xu, Elena Gunja, Naren
Published in
Journal of food science
Methemoglobinemia is a sporadic, potentially fatal disease of poor tissue oxygenation in which ferrous hemoglobin (Fe2+ ) is oxidized to the ferric (Fe3+ ) state, rendering it incapable of binding oxygen (O2 ). Fortunately, it is diagnosable and treatable. Here, we present a systematic review of food-induced methemoglobinemia. PubMed and Embase dat...
Qiao, Ying Ikeda, Yuki Ito, Masaaki Kimura, Toshiyuki Ikeuchi, Takeaki Takita, Teisuke Yasukawa, Kiyoshi
Published in
Journal of food science
The inhibition of α-amylase and α-glucosidase are important for the maintenance of blood glucose level. Mammalian α-glucosidase includes maltase-glucoamylase and sucrase-isomaltase complexes. In this study, we examined the inhibitory effects of Morus australis fruit extract and its components, that is, three iminosugars (1-deoxynojirimycin [1-DNJ],...
Shi, Xixiong Li, Jie Chen, Jingjing Tian, Zhu Chen, Cheng Yu, Qunli
Published in
Journal of food science
HSP27 and αβ-crystallin are molecular chaperones participating in multiple cellular processes. Their roles in the development of postmortem meat quality remain unclear. The current study was designed to investigate the relationship between the concentrations of HSP27 and αβ-crystallin with meat quality during postmortem aging. Specifically, cooking...
Pérez-Reyes, M E Gómez-Salazar, J A López-Malo, A Sosa-Morales, Maria Elena
Published in
Journal of food science
This research analyzed the influence of fat content (1%, 3%, 5%, and 10%, w.b.) and of water activity (0.85, 0.90, 0.95, and 0.99) on the effectiveness of microwave heating within model systems (agar gel). Findings indicate that an increased fat content promotes more uniform heating in the model systems and results in longer heating times to reach ...
Ribas, Lucas Emanuel Baravalle, María Eugenia Gasser, Fátima Belén Renna, María Sol Addona, Silvina Ortega, Hugo Héctor Savino, Graciela Hilda Van de Velde, Franco Hein, Gustavo Juan
Published in
Journal of food science
The water extraction of phenolic compounds from two varieties ("Mahan" and "Marameck") of pecan nutshells (Carya illinoinensis) without and with sonication, varying the solvent/solid ratio (S), the pH, and the refluxing time (t), was studied. Additionally, the in vitro cytotoxicity and the determination of the cell death mechanism of the extracts a...
Li, Wenhui Li, He Zhang, Yinxiao Zhang, Chi Zhang, Jian Liu, Xinqi
Published in
Journal of food science
Current studies regarding the effect of different nitrogen sources on gut microbiota have thus far disregarded the ability of probiotics and coliforms to compete for protein. This study aimed to investigate the differences in the utilization of soybean protein (SPro) and its derived peptides (SPep) by the gut microbiota of Sprague Dawley (SD) rats....
Zhai, Zhenya Niu, Kai-Min Liu, Huiping Lin, Chong Tu, Yue Liu, Yichun Cai, Lichuang Ouyang, Kexian Liu, Jianping
Published in
Journal of food science
Policosanol exhibits a lipid accumulation alleviating effect, but the underlying mechanisms remains unclear. Bile acids are a significant factor in regulating cholesterol and lipid metabolism homeostasis in mammals. This study was aimed to elucidate the alleviating effect and underlying mechanisms of policosanol on hepatic lipid accumulation throug...
Yu, Zhimin Fu, Wei Fu, Yang Tang, Wenzhu Li, Rong Li, Xianzhen
Published in
Journal of food science
Craft beer because of its fresh flavor, unique taste, and rich nutrition is becoming more popular to consumers. Compared with industry beer, craft beer is often nonfiltered and nonpasteurized, for this reason, it has a short shelf life and is more susceptible to microbial spoilage, which may cause the quality deterioration of craft beer and the for...
Guo, Anqi Xiong, Youling L
Published in
Journal of food science
Emulsifying capacity (EC) of proteins is a benchmark standard widely used to evaluate the quality of protein ingredients in emulsion foods. EC (mL of oil emulsified per g of protein) is usually measured by a sudden drop in electrical resistance (phase transition) with the continuous addition of oil to a specific protein solution. However, little is...
McClure, Alan P Spinka, Christine M Grün, Ingolf U
Published in
Journal of food science
Eight different roast profiles for each of the three origins of cacao were prepared and made into unsweetened chocolate based upon an I-Optimal response-surface design for minimizing prediction variance. Quantitative chemical analysis of all chocolate treatments was performed with HPLC-DAD on six important bitter compounds (i.e., theobromine, caffe...