Khodarahmi, Ameneh Eshaghian, Azam Safari, Fatemeh Moradi, Ali
Published in
Journal of food science
Insulin resistance (IR) and inflammatory mediators are correlated with hepatic fibrosis. Quercetin is a bioflavonoid with well-known antidiabetic and antifibrotic properties. Bile duct ligation (BDL) is a surgical model performed on animals to produce a murine model in which increased oxidative stress occurs, which results in liver fibrosis. Our st...
Rodríguez-Félix, Francisco Del-Toro-Sánchez, Carmen Lizette Javier Cinco-Moroyoqui, Francisco Juárez, Josué Ruiz-Cruz, Saúl López-Ahumada, Guadalupe Amanda Carvajal-Millan, Elizabeth Castro-Enríquez, Daniela Denisse Barreras-Urbina, Carlos Gregorio Tapia-Hernández, José Agustín
...
Published in
Journal of food science
Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological applications, the bioavailability of quercetin is low due to physiological barriers. For this reason, an alternative is the protection of quercetin in matrices of biopolymers as zein. The objective of this work was to prepare and characterize quercetin-load...
Ahmadian, Zahra Niazmand, Razieh Pourfarzad, Amir
Published in
Journal of food science
Saffron petal, as a byproduct of saffron processing, contains a considerable amount of antioxidant compounds. In the present study, the effect of drying methods (spray and freeze) and different wall structures (maltodextrin and pectin) was investigated on the physicochemical characteristics of microcapsules of saffron petal extracts. Results showed...
Ngoenchai, Phurit Alonso, Jose Ramon Suwonsichon, Thongchai Suwonsichon, Suntaree Prinyawiwatkul, Witoon
Published in
Journal of food science
The effects of visual cues on familiarity, expected heat intensity, liking of appearance, emotional and wellness responses, and purchase intent (PI) before and after disclosing information associated with red chili powders were determined using a 3-point scale, a 15-cm line scale, a 9-point hedonic scale, a 15-cm line scale, and a binomial scale, r...
Spink, John Bedard, Brian Keogh, John Moyer, Douglas C Scimeca, Joe Vasan, Akhila
Published in
Journal of food science
The food industry is advancing at a rapid pace and consumer sensitivity to food safety scares and food fraud scandals is further amplified by rapid communication such as by social media. Academia, regulators, and industry practitioners alike struggle with an evolving issue regarding new terms and definitions including food fraud, food authenticity,...
Zhao, Ting Cheng, Kun Cao, Yan-Hua Ouwehand, Arthur C Jiao, Cui-Feng Yao, Su
Published in
Journal of food science
This study provides phenotypic and molecular analyses of the antibiotic resistance of Ensifer adhaerens strain YX1 (CICC 11008s), a strain that was identified using a polyphasic taxonomy approach. The antibiotic resistance profile of E. adhaerens YX1 was assessed using the Clinical & Laboratory Standards Inst. (CLSI) method. The strain was suscepti...
Cecchi, Lorenzo Schuster, Noah Flynn, Dan Bechtel, Rose Bellumori, Maria Innocenti, Marzia Mulinacci, Nadia Guinard, Jean-Xavier
Published in
Journal of food science
An olive pomace (pâté) obtained from virgin olive oil production, was used for the fortification of pasta, bread, and granola bar. For each food, a control (without pâté) and a fortified sample (with pâté, 7% in pasta and 5% in bread and granola bar) were manufactured. Descriptive analysis showed that pâté strongly affected the appearance of pasta ...
Oh, Hyemin Lee, Hyun Jung Lee, Jiyoung Jo, Cheorun Yoon, Yohan
Published in
Journal of food science
The objective of this study was to isolate and identify the microorganisms, especially yeasts and molds, related to the improvement of beef quality during dry-aging of beef through microbiome analysis, and to examine the possibility of using them as starter culture strains to improve the efficiency of dry-aging beef production. Beef sirloins were d...
Osae, Richard Zhou, Cunshan Alolga, Raphael N Xu, Baoguo Tchabo, William Bonah, Ernest Alenyorege, Evans Adingba Ma, Haile
Published in
Journal of food science
This study explored the effect of different nonthermal pretreatments, osmosonication (OS), osmotic dehydration, and ultrasound methods on the physical and chemical properties of China- and Ghana-sourced ginger samples under relative humidity convective drying. The chemical properties of pretreated dried ginger slices were assessed for antioxidant p...
Kim, Da-Som Lee, Jookyeong Tracy Hong, Seong Jun Cho, Jin-Ju Shin, Eui-Cheol
Published in
Journal of food science
This study aims to investigate alterations in volatile compounds and chemical components that may affect the sensory properties of Cynanchi wilfordii roasted at 120 °C and 180 °C for various durations of time (0 to 4 min). For volatile compound profiles, tridecane, tetradecane, and ethyl hexyl ether were detected as major compounds of the sample wi...
