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Abstract

This study was conducted to evaluate the effects of the chilled storage under an anoxic, high-CO2 atmosphere (80% CO2/20% N2) for 12 days on oxidation processes in pork from pigs fed with rapeseed oil and antioxidants. Pork necks were derived from animals fed a control fodder (C); a fodder with...

Author(s)
Brodowska, M.; Guzek, D.; Jóźwik, A.; Głąbska, D.; Godziszewska, J.; Wojtasik-Kalinowska, I.; Zarodkiewicz, M.; Gantner, M.; Wierzbicka, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 576-582
Abstract

Protein glycation via the Maillard reaction is widely used to modify the functional properties of proteins. Using four explored reaction conditions, two maltose-glycated caseinate products GCN-I and GCN-II with maltose contents of 30.86 and 8.76 g/kg protein were prepared by this reaction in an...

Author(s)
Xu Wei; Zhao XinHuai
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 483-489
Abstract

Organic food is associated with improved nutritional properties, and this consumer expectation has led to increasing demand for organic fruits and vegetables. The objective of this study was to evaluate the changes in physical, chemical, and nutraceutical parameters of the jujube fruits 'Grande de...

Author(s)
Reche, J.; Hernández, F.; Almansa, M. S.; Carbonell-Barrachina, Á. A.; Legua, P.; Amorós, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 438-444
Abstract

Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the...

Author(s)
Karača, S.; Trifković, K.; Bušić, A.; Ðorđević, V.; Belščak-Cvitanović, A.; Cebin, A. V.; Bugarski, B.; Komes, D.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 387-395
Abstract

Solid-state fermentation of plant materials with food grade moulds is considered a method of obtaining bioactive food products and additives. However, the use of quinoa seeds as a substrate in such a process has not been thoroughly studied to date. In this paper, extended fermentation with Rhizopus ...

Author(s)
Starzyńska-Janiszewska, A.; Stodolak, B.; Gómez-Caravaca, A. M.; Mickowska, B.; Martin-Garcia, B.; Byczyński, Ł.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 231-237
Abstract

Nanoemulsions present several advantages over macroemulsions, since they guarantee characteristics of compounds such as greater bioavailability, kinetic stability, besides facilitating the transport of compounds of interest. The incorporation of biopeptides into nanoemulsions makes its...

Author(s)
Costa, A. M.; Bueno, K. T. L.; Rosa, A. P. C. da; Costa, J. A. V.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 173-178
Abstract

Protein hydrolysates having higher degree of hydrolysis (DH) not only exhibit biological activities but also better functionalities than hydrolysates having low DH or intact proteins. The enzymatic hydrolysis of rice bran protein concentrate with papain to obtain protein hydrolysates was optimized...

Author(s)
Singh, T. P.; Siddiqi, R. A.; Sogi, D. S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 77-83
Abstract

A low-cost, convenient and organic solvent-free approach was investigated to nanoencapsulate curcumin (CCM) in myofibrillar proteins (MPs) as a potential strategy to improve the oxidative stability of marinated meat products. The encapsulation was enabled by shifting CCM-MP mixture to pH 12 and...

Author(s)
Wu ChangLing; Li LingYun; Zhong QiXin; Cai RuYing; Wang Peng; Xu XingLian; Zhou GuangHong; Han MinYi; Liu QianQian; Hu TianShuo; Yin TianChen
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 69-76
Abstract

Freeze-drying is a dehydration process with a minimal effect on product quality. For this reason, it is especially adequate for use with food rich in bioactive compounds, which is the case of fruits. In this sense, despite being a high energy, time-consuming process, increasing opportunities may be ...

Author(s)
Martínez-Navarrete, N.; Salvador, A.; Oliva, C.; Camacho, M. M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 57-61
Abstract

Flavonoids rich in citrus peels have poor stability and bioavailability, which limits their commercial applications. In present study, citrus peel extracts were obtained from four citrus types and their stability and antioxidant activity were investigated in terms of pH conditions. Then, the...

Author(s)
Hu Yan; Kou GuangNing; Chen QiYang; Li Yan; Zhou ZhiQin
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 24-33

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