Research Library

Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein

Runnan Li, Youling L. Xiong

Food Chemistry

Proteins in Food Systems

Venetian Protected Designation of origin wines traceability: Multi-elemental, isotopes and chemometric analysis

Mattia Rapa, Marco Ferrante, Ilia Rodushkin +2

Food Chemistry

Fermentation and Sensory Analysis

2022

Academic literature

34 citations

2 claims extracted

Open Access

Effect of a Multi-Strain Probiotic on the Incidence and Severity of Necrotizing Enterocolitis and Feeding Intolerances in Preterm Neonates

Marwyn Sowden, Mirjam M. van Weissenbruch, Andre Nyandwe Hamama Bulabula +3

Nutrients

Infant Nutrition and Health

Background: Necrotizing enterocolitis (NEC) is a multifactorial disease, causing inflammation of the bowel. The exact root of NEC is still unknown, but a low weight and gestational age at birth are...

Microwave hydrodiffusion and gravity model with a unique hydration strategy for exhaustive extraction of anthocyanins from strawberries and raspberries

Carla Andressa Almeida Farias, Débora Piovesan de Moraes, Naiara Hennig Neuenfeldt +5

Food Chemistry

Microbial Metabolites in Food Biotechnology

2022Academic literature34 citations9 claims extractedDOI

Improving antioxidant activity and modifying Tartary buckwheat bran by steam explosion treatment

Weizhou Li, Xiaoqin He, Yuanyuan Chen +5

LWT

Seed and Plant Biochemistry

Steam explosion (SE) is an efficient technology to disrupt the hard structure of cereal bran and improve its biological activities. In this study, different intensities of SE were applied in Tartary...

2022Academic literature34 citations8 claims extractedDOI

Antibacterial activity and action target of phenyllactic acid against Staphylococcus aureus and its application in skim milk and cheese

Yu‐Hang Jiang, Jian-Ping Ying, Wei‐Gang Xin +3

Journal of Dairy Science

Probiotics and Fermented Foods

Phenyllactic acid (PLA) has been demonstrated to possess antibacterial activity and capacity to prolong food shelf life. However, studies on the performance of PLA in inhibiting Staphylococcus aureus...

Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles

Tongtong Zhou, Liang Zhang, Ruixuan Zhao +3

Food Research International

Food composition and properties

2022Academic literature34 citations11 claims extracted Open Access

Docosahexaenoic Acid Delivery Systems, Bioavailability, Functionality, and Applications: A Review

Wenwen Lv, Duoxia Xu

Foods

Fatty Acid Research and Health

Docosahexaenoic acid (DHA), mainly found in microalgae and fish oil, is crucial for the growth and development of visual, neurological, and brain. In addition, DHA has been found to improve metabolic...

2022Academic literature34 citations9 claims extracted Open Access

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

Aunchalee Aussanasuwannakul, Chowladda Teangpook, Witcha Treesuwan +2

Foods

Food composition and properties

An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint...

2022Academic literature34 citations Open Access

Free Zinc as a Predictive Marker for COVID-19 Mortality Risk

Maria Maares, Julian Hackler, Alessia Haupt +6

Nutrients

Trace Elements in Health

Free zinc is considered to be the exchangeable and biological active form of zinc in serum, and is discussed to be a suitable biomarker for alterations in body zinc homeostasis and related diseases....

2022Academic literature34 citations3 claims extractedDOI

An appealing review of industrial and nutraceutical applications of pistachio waste

Syed Ali Hassan, Mueen Abbas, Sania Zia +6

Critical Reviews in Food Science and Nutrition

Food Science and Nutritional Studies

Pistachio (Pistacia vera L.) is consumed in almost every part of the world enclosed in shells that are thrown out in baskets. Similarly, hulls separated from pistachio are discarded as waste...

2022Academic literature34 citations8 claims extracted Open Access

Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein

Yizhou Sun, Haiming Chen, Wenxue Chen +3

Foods

Proteins in Food Systems

In the food industry, coconut milk has a unique flavor and rich nutritional value. However, the poor emulsifying properties of coconut proteins restrict its development. In this study, the effect of...

2022Academic literature34 citations Open Access

Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

Xufeng Wang, Mengqin Yu, Zhenzhong Wang +4

Food Chemistry

Proteins in Food Systems

2022Scientific literature34 citations Open Access

Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta

Francesca Cuomo, Maria Carmela Trivisonno, Silvio Iacovino +2

Foods

Ingredient

Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for...

2022Scientific literature34 citationsDOI

Diverse structure and characteristics of the fungal community during the different rounds of Jiang-flavoured Baijiu production in Moutai town

Yaoyi Li, Yuxin Cheng, Huan Wang +3

LWT

Biology

Environmental fungi play an essential role in the microbial community of Jiang-flavoured (Moutai-flavour) Baijiu during production via certain interaction and regulatory mechanisms. In this study,...

2022Academic literature34 citations2 claims extracted Open Access

Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus : A review of ecology and processing parameters

Vashti Campbell, Alexander Chouljenko, Steven Hall

Comprehensive Reviews in Food Science and Food Safety

Vibrio bacteria research studies

Consumption of raw oysters, whether wild-caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can...

2022Scientific literature34 citationsDOI

4. Interdisciplinary Investigations into the Brewing Technology of the Ancient Near East and the Potential of the Cold Mashing Process

Martin Zarnkow, Adelheid Otto, Berthold Einwag

Berghahn Books

Mashing

2022Academic literature34 citations3 claims extractedDOI

Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions

Xiaowen Sun, Chengzhen Liu, Dongfeng Wang +2

LWT

Proteins in Food Systems

Astaxanthin (Ax), a hydrophobic carotenoid from marine animals and microalgae, is claimed to exhibit various beneficial biological activities. In this study, quillaja saponin, chitosan and pectin...

2022Academic literature34 citations5 claims extractedDOI

Comparison of drying behavior and product quality of coconut chips treated with different osmotic agents

M. Pravitha, M. R. Manikantan, V. Ajesh Kumar +2

LWT

Food Drying and Modeling

The feasibility of using non-conventional osmotic agents such as coconut sugar, and jaggery in coconut chips production was evaluated, and compared with sucrose treated chips in terms of quality and...

2022Scientific literature34 citationsDOI

Review – Potentials and limitations of utilising brewer's spent grain as a protein source in aquaculture feeds

Freja Karlsen, Peter Vilhelm Skov

Journal of Cleaner Production

Fish meal

Effects of mixed inoculation of Leuconostoc citreum and Lactobacillus plantarum on suansun (Sour bamboo shoot) fermentation

Honghao Lu, Cuiji Huang, Kena Yu +1

Food Bioscience

Probiotics and Fermented Foods

2022Academic literature34 citations8 claims extracted Open Access

Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice

Abigail Varela-Pérez, Oscar O. Romero-Chapol, Ana G. Castillo-Olmos +6

Foods

Probiotics and Fermented Foods

The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the...

2022Academic literature34 citations8 claims extracted Open Access

Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt

Xin Zhang, Jiajie Yang, Chao Zhang +6

Journal of Dairy Science

Probiotics and Fermented Foods

Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt, which can effectively relieve enteritis and constipation. This study aimed to evaluate the effects of HY01 as...

Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production

Nazarena Cela, Fernanda Galgano, Giuseppe Perretti +3

Food Chemistry

Seed and Plant Biochemistry

2022Academic literature34 citations3 claims extracted Open Access

Loads of Coliforms and Fecal Coliforms and Characterization of Thermotolerant Escherichia coli in Fresh Raw Milk Cheese

Ahmed M. Hammad, A. A. H. El-Tahan, Hamdy A. Hassan +3

Foods

Escherichia coli research studies

The aim of this study was to assess the hygienic status of raw milk cheese and determine the trends of virulence and antimicrobial resistance in thermotolerant Escherichia coli. Two hundred...

2022Academic literature34 citations6 claims extracted Open Access

Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals

Luz María Paucar‐Menacho, Williams Esteward Castillo Martínez, Wilson Daniel Símpalo-López +6

Foods

Food composition and properties

Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS...

2022Academic literature34 citations5 claims extractedDOI

Distribution characteristics of organic selenium in Se-enriched Lactobacillus (Lactobacillus paracasei)

Yuhan Sun, Huanzi Wang, Lei Zhou +4

LWT

Selenium in Biological Systems

The accumulation of organic selenium (Se) by lactic acid bacteria (LAB) showed excellent biosafety and absorption efficiency. Identification of Se-enriched strains and the production of Se-enriched...

Structures, physicochemical properties, and hypoglycemic activities of soluble dietary fibers from white and black glutinous rice bran: A comparative study

Kai Hu, Dongyan Chen, Zhida Sun

Food Research International

Food composition and properties

2022Academic literature34 citations6 claims extracted Open Access

Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites

Wei Ruan, Junli Liu, Junli Liu +7

Foods

Fermentation and Sensory Analysis

Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp was...

2022Academic literature34 citations19 claims extractedDOI

Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations

Larissa Echeverria, Camila da Silva, Eliane Dalva Godoy Danesi +2

LWT

Food Chemistry and Fat Analysis

This study aimed to prepare and characterize chicken nugget formulations added with two agroindustrial byproducts, okara flour (OF) and rice bran (RB), as substitutes for chicken skin. The control...

Distribution pattern, removal effect, transfer behavior of ten pesticides and one metabolite during the processing of grapes

Cheng‐Cheng Liu, Rui Chen, Fengmao Liu +5

Food Research International

Pesticide Residue Analysis and Safety

2022Academic literature34 citations5 claims extractedDOI

Application of ultrasound-assisted alkaline extraction for improving the solubility and emulsifying properties of pale, soft, and exudative (PSE)-like chicken breast meat protein isolate

Ke Li, San-Ying Li, Ya-Yue He +7

LWT

Proteins in Food Systems

The effect of ultrasound-assisted alkaline extraction (UAE) for different times (0, 5, 10 or 15 min) on the structure, solubility and emulsifying properties of pale, soft, and exudative (PSE)-like...

2022Academic literature34 citations4 claims extracted Open Access

Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China

Zhong Zhang, Qingchen Zhang, Hui Yang +5

Foods

Fermentation and Sensory Analysis

Bacteria are an important part of wine 'microbial terroir' and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study...

Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues

Z.P. Lu, Pin-Rou Lee, Hongshun Yang

Food Hydrocolloids

Proteins in Food Systems

The true cost of food waste: Tackling the managerial challenges of the food supply chain

Carlos Martin‐Rios, Julneth Rogenhofer, Martha Sandoval Alvarado

Trends in Food Science & Technology

Food Waste Reduction and Sustainability

The thermal behavior of egg yolk involves lipoprotein instability

Wenfei Zhao, Jingnan Zang, Mingmin Qing +3

Journal of Food Engineering

Proteins in Food Systems

Effect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed

Lirong Xu, Chenfei Zhu, Taorong Liu +3

Food Research International

Seed and Plant Biochemistry

2022Academic literature34 citations4 claims extracted Open Access

Application of 3D Printing in the Design of Functional Gluten-Free Dough

Adrián Matas, Marta Igual, Purificación García‐Segovia +1

Foods

Food composition and properties

The design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to...

2022Academic literature34 citations5 claims extracted Open Access

Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex

Ce Wang, Ji Li, Yonghai Sun +2

Journal of Dairy Science

Proteins in Food Systems

A cannabidiol (CBD)-loaded oil-in-water emulsion stabilized by a whey protein (WP)-maltodextrin (MD) conjugate and rosmarinic acid (RA) complex was fabricated, and its stability characteristics were...

2022Academic literature34 citations5 claims extracted Open Access

Development of High-Fibre and Low-FODMAP Crackers

Kristina Radoš, Nikolina Čukelj, Katarina Varga +4

Foods

Food composition and properties

Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome...

2022Academic literature34 citations4 claims extractedDOI

The physicochemical stability of oat-based drinks

Tiffany Patra, Claudia Axel, Åsmund Rinnan +1

Journal of Cereal Science

Food composition and properties

The popular dairy alternative oat-based drink (OBD) is made from hydrolysed oat. However, natural OBD is inherently unstable. OBD is commonly made from wholemeal oat and considered to have health...

Effect of buckwheat hull particle-size on bread staling quality

Lijuan Wang, Yang Li, Zicong Guo +5

Food Chemistry

Food composition and properties

2022Academic literature34 citations3 claims extractedDOI

Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods

Meiling Tian, SolJu Pak, Chen Ma +6

Critical Reviews in Food Science and Nutrition

Food composition and properties

Insoluble dietary fiber (IDF) is a nutritional component constituting the building block of plant cell walls. Our understanding of the role of IDF in plant-based foods has advanced dramatically in...

Fabrication of food grade zein-dispersed selenium dual-nanoparticles with controllable size, cell friendliness and oral bioavailability

Hao Wang, Mingze Xu, Xiang-Yao Liang +3

Food Chemistry

Selenium in Biological Systems

2022Academic literature34 citations3 claims extractedDOI

Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation

Wei Jia, An Du, Zibian Fan +2

Journal of Agricultural and Food Chemistry

Biochemical Analysis and Sensing Techniques

The effect of peptides on the flavor profile of Baijiu is unclear as a result of their trace concentrations in the complex matrix, and therefore, the study involving the interaction mechanism between...

β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity

María Agustina Caruso, Judith Piermaría, Analía G. Abraham +1

Food Hydrocolloids

Food composition and properties

Structural characterization and bioactivity of novel exopolysaccharides produced by Tetragenococcus halophilus

Min Zhang, Siyuan Zeng, Liying Hao +4

Food Research International

Microbial Metabolites in Food Biotechnology

2022Academic literature34 citations1 claim extracted Open Access

Selenium Status in Patients with Chronic Liver Disease: A Systematic Review and Meta-Analysis

Yaduan Lin, Fanchen He, Shaoyan Lian +4

Nutrients

Selenium in Biological Systems

Our meta-analysis suggested that both body selenium status and selenium intake were negatively associated with hepatitis, cirrhosis, and liver cancer. However, the associations for fatty liver...

2022Academic literature34 citations7 claims extracted Open Access

Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose

Xueqi Jin, Ruijing Qu, Yong Wang +2

Foods

Proteins in Food Systems

The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were...

2022Academic literature34 citations Open Access

Taste of Fat and Obesity: Different Hypotheses and Our Point of View

Laurent Brondel, Didier Quilliot, Thomas Mouillot +5

Nutrients

Biochemical Analysis and Sensing Techniques

Obesity results from a temporary or prolonged positive energy balance due to an alteration in the homeostatic feedback of energy balance. Food, with its discriminative and hedonic qualities, is a key...