Foods

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Lettuce Contamination and Survival of Salmonella Typhimurium and Listeria monocytogenes in Hydroponic Nutrient Film Technique Systems
Foods - Tập 11 Số 21 - Trang 3508
Sanja Ilić, Margaret R. Moodispaw, Lawrence V. Madden, Melanie L. Lewis Ivey
Hydroponic vegetable production is increasing globally, but there is a lack of science-based recommendations to ensure their food safety. Specifically, there is limited evidence for establishing water management strategies. The purpose of this study was to determine the survival of Salmonella Typhimurium and Listeria monocytogenes in commercial nutrient flow technology (NFT) systems during...... hiện toàn bộ
Industrial Ultrasound Applications in the Extra-Virgin Olive Oil Extraction Process: History, Approaches, and Key Questions
Foods - Tập 8 Số 4 - Trang 121
Maria Lisa Clodoveo
Taking an idea from a basic concept to a commercially available product is highly rewarding, but it can be a very long, complex, and difficult journey. Recognizing and understanding the stages of the process and using the right support to help you navigate through it can mean all the difference between success and failure. The road from concept to market is marred with obstacles, and many ...... hiện toàn bộ
Transcriptomic Analysis of Pseudomonas aeruginosa Response to Pine Honey via RNA Sequencing Indicates Multiple Mechanisms of Antibacterial Activity
Foods - Tập 10 Số 5 - Trang 936
Ioannis Kafantaris, Christina Tsadila, Marios Nikolaidis, Eleni Tsavea, Tilemachos G. Dimitriou, Ioannis Iliopoulos, Grigoris D. Amoutzias, Dimitris Mossialos
Pine honey is a unique type of honeydew honey produced exclusively in Eastern Mediterranean countries like Greece and Turkey. Although the antioxidant and anti-inflammatory properties of pine honey are well documented, few studies have investigated so far its antibacterial activity. This study investigates the antibacterial effects of pine honey against P. aeruginosa PA14 at the molecular ...... hiện toàn bộ
Current Insights into Monitoring, Bioaccumulation, and Potential Health Effects of Microplastics Present in the Food Chain
Foods - Tập 9 Số 1 - Trang 72
L.W.D. van Raamsdonk, Meike van der Zande, Albert A. Koelmans, L.A.P. Hoogenboom, Ruud Peters, M.J. Groot, Ad Peijnenburg, Yannick Weesepoel
Microplastics (MPs) are considered an emerging issue as environmental pollutants and a potential health threat. This review will focus on recently published data on concentrations in food, possible effects, and monitoring methods. Some data are available on concentrations in seafood (fish, bivalves, and shrimps), water, sugar, salt, and honey, but are lacking for other foods. Bottled water...... hiện toàn bộ
Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves
Foods - Tập 8 Số 9 - Trang 389
Samuchaya Ngamsuk, Tzou‐Chi Huang, Jue‐Liang Hsu
The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed. The drying process significantly (p < 0.05) improved the release ...... hiện toàn bộ
Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang
Foods - Tập 11 Số 20 - Trang 3174
Xiaoyu Xu, Yuanyuan Miao, Huan Wang, Juan Du, Chenqiang Wang, Xuewei Shi, Bin Wang
Epiphytic microbial communities significantly impact the health and quality of grape berries. This study utilized high-performance liquid chromatography and high-throughput sequencing to explore the epiphytic microbial diversity and physicochemical indicators in nine different wine grape varieties. In total, 1,056,651 high-quality bacterial 16S rDNA sequences and 1,101,314 fungal ITS reads...... hiện toàn bộ
Nutritional Profiling and Preliminary Bioactivity Screening of Five Micro-Algae Strains Cultivated in Northwest Europe
Foods - Tập 10 Số 7 - Trang 1516
Joran Verspreet, Lise Soetemans, Caoimhe Gargan, María Hayes, Leen Bastiaens
This study aimed to map the nutritional profile and bioactivities of five microalgae that can be grown in Northwest Europe or areas with similar cultivation conditions. Next to the biochemical composition, the in vitro digestibility of carbohydrates, proteins, and lipids was studied for Chlamydomonas nivalis, Porphyridium purpureum, Chlorella vulgaris, Nannochloropsis gaditana, and Scenede...... hiện toàn bộ
Proteomics-Based Methodologies for the Detection and Quantification of Seafood Allergens
Foods - Tập 9 Số 8 - Trang 1134
Mónica Carrera, Manuel Pazos, Marı́a Gasset
Seafood is considered one of the main food allergen sources by the European Food Safety Authority (EFSA). It comprises several distinct groups of edible aquatic animals, including fish and shellfish, such as crustacean and mollusks. Recently, the EFSA recognized the high risk of food allergy over the world and established the necessity of developing new methodologies for its control. Conse...... hiện toàn bộ
Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis
Foods - Tập 11 Số 21 - Trang 3329
Yulong Zhang, Yun Bai, Xiaobo Yu, Zhen Li, Peng Wang, Xinglian Xu
Goose liver isolate treated by pH shifting and pH shifting/non-enzyme phosphorylation with goose liver isolate was used as a control. The functional property differences in the protein and proteins involved in the interfacial layer treated with pH shifting and non-enzyme phosphorylation were studied. Compared with the goose protein isolates (GPIs) at pH 7.0, the GPIs treated by pH shifting...... hiện toàn bộ
Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread
Foods - Tập 9 Số 2 - Trang 194
Hee-Seon Lee, Kyung-Heon Kim, Sunghoon Park, Sung-Won Hur, Joong‐Hyuck Auh
Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under different temperatures (55, 65, and 75 °C) and for different durations of time (30, 60, and 120 min); then, their complexing properties were a...... hiện toàn bộ
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