Liu, Junping Zhang, Jiayan Liao, Tao Zhou, Lei Zou, Liqiang Liu, Yafei Zhang, Li Liu, Wei
Published in
Foods (Basel, Switzerland)
The thermal inactivation kinetics of kudzu (Pueraria lobata) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactivation rate constant (k) increased with an increase in temperature, an...
Wang, Ye Morton, James D Bekhit, Alaa El-Din A Carne, Alan Mason, Susan L
Published in
Foods (Basel, Switzerland)
Although the bioactivities of bovine lactoferrin have been extensively investigated, little is known about deer milk lactoferrin bioactivity and its amino acid sequence. This research investigated the amino acid sequence of deer lactoferrin and the antimicrobial activities of two lactoferrin-encrypted peptides; lactoferricin (Lfcin) and lactoferram...
Hernáez, Álvaro Lassale, Camille Castro-Barquero, Sara Babio, Nancy Ros, Emilio Castañer, Olga Tresserra-Rimbau, Anna Pintó, Xavier Martínez-González, Miguel Ángel Corella, Dolores
...
Published in
Foods (Basel, Switzerland)
We aimed to assess the effects of the antioxidant-rich Mediterranean diet (MedDiet) on white blood cell count. Our study population included participants in the PREvención con DIeta MEDiterránea study (average age 67 years old, 58% women, high cardiovascular risk). We assessed whether a MedDiet intervention enriched in extra-virgin olive oil or nut...
Del Serrone, Paola Toniolo, Chiara Nicoletti, Marcello
Published in
Foods (Basel, Switzerland)
Plant-derived extracts (PDEs) are a source of biologically-active substances having antimicrobial properties. The aim of this study was to evaluate the potential of neem oil (NO) as a preservative of fresh retail meat. The antibacterial activity of NO against Carnobacterium maltaromaticum, Brochothrix thermosphacta, Escherichia coli, Pseudomonas fl...
Arena, Mattia P Caggianiello, Graziano Russo, Pasquale Albenzio, Marzia Massa, Salvatore Fiocco, Daniela Capozzi, Vittorio Spano, Giuseppe
Published in
Foods (Basel, Switzerland)
In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic st...
Meloni, Domenico
Published in
Foods (Basel, Switzerland)
The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored "ready to eat" (RTE) foods. L. monocytogenes has been isolated from a wide variety of RTE foods and is responsible for several out...
Iqbal, Qumer Amjad, Muhammad Asi, Muhammad Rafique Ariño, Agustin Ziaf, Khurram Nawaz, Aamir Ahmad, Tanveer
Published in
Foods (Basel, Switzerland)
The maintenance of the quality and storage life of perishable fruits and vegetables is a major challenge for the food industry. In this study, the effects of different temperatures, packaging materials and storage time on the stability of capsaicinoids and antioxidants, such as total carotenoids, ascorbic acid and total phenolic compounds, were stu...
Martinez-Monteagudo, Sergio I Saldaña, Marleny D A
Published in
Foods (Basel, Switzerland)
The effect of pressure-assisted thermal processing (PATP) in combination with seven synthetic antioxidants was evaluated on the retention of conjugated linoleic acid (CLA) in enriched milk. Milk rich in CLA was first saturated with oxygen, followed by the addition of either catechin, cysteine, ascorbic acid, tannic acid, gallic acid, caffeic acid o...
Alvarez, María Dolores Fuentes, Raúl Canet, Wenceslao
Published in
Foods (Basel, Switzerland)
Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 2...
Abdalrahman, Lubna S Fakhr, Mohamed K
Published in
Foods (Basel, Switzerland)
Few recent outbreaks in Europe and the US involving Campylobacter and Salmonella were linked to the consumption of chicken livers. Studies investigating Staphylococcus aureus in chicken livers and gizzards are very limited. The objectives of this study were to determine the prevalence, antimicrobial resistance, and virulence of S. aureus and MRSA (...
