Published in Journal of food science
This study indicated the capability of Raman microscopy for rapid and nondestructive analysis of multiple bioactive components in plant tissues. The information obtained from the study would be valuable for developing effective and sustainable strategy of utilization of citrus peels for further applications.
Published in Journal of food science
The work of the research investigated the plant phenolics in Flos Chrysanthemi and antioxidant capacities. These results of this study can support the development of antioxidant additive and relative food.
Published in Journal of food science
The Lactobacillus strains tested in this study could be considered good potential probiotic candidates for food/feed industry because of their beneficial functional bioactivities such as good cholesterol-reducing ability, high antioxidant activity, and good and selective cytotoxic effect against cancer cells.
Published in Journal of food science
Gynura bicolor leaf aqueous extract (GAE) is rich in phytochemicals including phenolic acids, flavonoids, carotenoids, and anthocyanins. Effects of GAE upon hepatic injury in mice with chronic ethanol intake were examined. Lieber-DeCarli liquid diet with ethanol was used to induce hepatic lipid accumulation, oxidative, glycative, and inflammatory i...
Published in Journal of food science
There is a great need for adding natural antioxidants to healthier meat and meat products. Spirulina platensis polysaccharides (SPP) had strong antioxidant activity. The addition of SPP to Chinese-style pork sausage could inhibit lipid peroxidation, to extend the shelf life of meat products. SPP were very potential to be used to replace synthetic a...
Published in Journal of food science
This study is an unprecedent association of 2 technologies, nanoencapsulation and wet agglomeration, here used together to enrich cornstarch with quercetin. The agglomeration process was used to obtain granules of cornstarch, an ingredient extremely used in the food industry, enriched with quercetin-loaded lyophilized liposomes. The goals were both...
Published in Journal of food science
Spore-forming bacteria are a concern to the food industry because they have the potential to cause food-borne illness and product spoilage, while being strongly adhesive to processing surfaces and resistant to cleaning-in-place procedures. This work is of significance to the food processors and manufacturers because it offers insight to the propert...
Published in Journal of food science
This paper aims to validate an innovative protocol on dynamic sensory data acquisition in which consumers evaluate the impact of a beverage (wine) on a solid food (cheese). This protocol is complementary to a previous one presented in this journal, where the effect of cheese was tested on wine. Together they make up an interesting approach towards ...
Published in Journal of food science
Twenty-five years ago, it was found that a significant fraction of the starch present in foods is not digested in the small intestine and continues to the large intestine, where it is fermented by the microbiota; this fraction was named resistant starch (RS). It was also reported that there is a fraction of starch that is slowly digested, sustainin...
Published in Journal of food science
Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final pro...
