Arilla, Elías Igual, Marta Martínez-Monzó, Javier Codoñer-Franch, Pilar García-Segovia, Purificación
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Foods (Basel, Switzerland)
Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact...
Jáuregui-López, Irati Zulategi, Fernando Beriain, María José Sarriés, María Victoria Beruete, Miguel Insausti, Kizkitza
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Foods (Basel, Switzerland)
This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main objective, marker compounds from 23 foals were extracted and their absorbance spectra were measured...
Szendrő, Katalin Tóth, Katalin Nagy, Mónika Zita
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Foods (Basel, Switzerland)
The aim of the study was to assess knowledge and opinion in the Hungarian population about the consumption of insect-based food. The questionnaire was filled in by 414 respondents. Their knowledge of edible insect consumption in different countries was average (score 4) or above on a scale of 1 (totally disagree) to 7 (totally agree). Their willing...
Angeloni, Giulia Masella, Piernicola Guerrini, Lorenzo Spadi, Agnese Bellumori, Maria Innocenti, Marzia Parenti, Alessandro
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Foods (Basel, Switzerland)
(1) Background: Recently, a new espresso extraction method, Caffè Firenze, has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gases (air, argon, nitrogen, carbon dioxide, carbon/nitrogen mix, and nitrous oxide) on the foam and liquid coffe...
Medina, Sonia Perestrelo, Rosa Pereira, Regina Câmara, José S
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Foods (Basel, Switzerland)
Aroma is a crucial criterion to assess the quality of apple fruits, juices, and ciders. The aim of this study was to explore similarities and differences in volatile profiles among apple fruits, juices, and ciders from different apple varieties (Festa, Branco, and Domingos) by headspace solid-phase microextraction gas chromatography-mass spectrosco...
Hussin, Farah Salina Chay, Shyan Yea Zarei, Mohammad Meor Hussin, Anis Shobirin Ibadullah, Wan Zunairah Wan Zaharuddin, Nurul Dhania Wazir, Hazrati Saari, Nazamid
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Foods (Basel, Switzerland)
The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt. A combination of UPMC90 + UPMC91 with starter culture symbiotically revealed the most prominent GABA-producin...
Kowalska, Ewa Ziarno, Małgorzata
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Foods (Basel, Switzerland)
This study aimed to examine the effect of four different industrial starter cultures containing lactic acid bacteria (LAB) and bifidobacteria on selected characteristics of beverages prepared from buckwheat and stored at 4 °C for 28 days. This study included the determination of pH during fermentation and during refrigerated storage, determination ...
Gasparre, Nicola Pan, James da Silva Alves, Priscila Leal Rosell, Cristina M De J Berrios, Jose
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Foods (Basel, Switzerland)
Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of...
Pereira, Paula Palma, Carla Ferreira-Pêgo, Cíntia Amaral, Olga Amaral, Anabela Rijo, Patrícia Gregório, João Palma, Lídia Nicolai, Marisa
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Foods (Basel, Switzerland)
The industrial production of wine generates annually tons of waste that can and must be properly reused to reduce its polluting load ad increase the availability of passive ingredients to be used in human nutrition. Grape pomace, a by-product of winemaking, beyond being of nutritional value is a bioactive source with high potential value and benefi...
Arris, Farrah Aida Thai, Vincent Tiang Soon Manan, Wan Nabilah Sajab, Mohd Shaiful
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Foods (Basel, Switzerland)
Process-based contaminants in food-particularly in vegetable oils-have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and...