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Abstract

Tiger nuts' milk beverages are highly perishable products. For this reason, the interest of food industry for their commercialization makes necessary the application of preservation treatments to prolong their shelf-life. In the current study, the effect of ultra-high pressure homogenization (UHPH) ...

Author(s)
Codina-Torrella, I.; Guamis, B.; Zamora, A.; Quevedo, J. M.; Trujillo, A. J.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2018, 69, pp 143-150
Abstract

The ability of folate-producer strains of Streptococcus thermophilus to accumulate folates and the expression of two target genes (folK and folP), involved in the folate biosynthesis, were studied during milk fermentation. An over-expression of folK took place only in the early phase of growth,...

Author(s)
Meucci, A.; Rossetti, L.; Zago, M.; Monti, L.; Giraffa, G.; Carminati, D.; Tidona, F.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2018, 69, pp 116-122
News Article

Study provides a method for food scientists to create new foams.

Date
20 September 2017
News Article

Researchers find significant vitamin K levels in dairy products

Date
5 June 2017
Abstract

There are different categories of environmental microorganisms that, although non-pathogenic, have a strong anti dairy activities that irremediably reduce the quality and commercial value of the product. The Clostridium bacteria, in particular Clostridium tyrobutyricum (Gram+) are among the main...

Author(s)
Adduci, F.; Elshafie, H. S.; Labella, C.; Musto, M.; Freschi, P.; Paolino, R.; Cosentino, C.
Publisher
Associazione Italiana Tecnici del Latte, Parma, Italy
Citation
Scienza e Tecnica Lattiero-Casearia, 2017, 68, 1/2, pp 31-38
Abstract

Considering the few information in literature, this review has the aim to focus about the presence and the role of yeasts in the Parmigiano Reggiano cheesemaking. The yeasts belong to the milk microbiota, which originate from the milking and processing environments. Another important source is the...

Author(s)
Coloretti, F.; Chiavari, C.; Benevelli, M.; Castagnetti, G. B.; Grazia, L.
Publisher
Associazione Italiana Tecnici del Latte, Parma, Italy
Citation
Scienza e Tecnica Lattiero-Casearia, 2017, 68, 1/2, pp 15-30
Abstract

Lactic acid bacteria (LAB), besides expressing an important acidifying activity, are also able to synthesize compounds promoting human health such as folate and conjugated linoleic acid (CLA) and reduce others such as cholesterol. A total of 200 LAB belonging to different genera and species were...

Author(s)
Albano, C.; Decimo, M.; Manini, F.; Silvetti, T.; Battelli, G.; Morandi, S.; Brasca, M.
Publisher
Associazione Italiana Tecnici del Latte, Parma, Italy
Citation
Scienza e Tecnica Lattiero-Casearia, 2017, 68, 1/2, pp 5-14
Abstract

Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved...

Author(s)
Esmerino, E. A.; Castura, J. C.; Ferraz, J. P.; Tavares Filho, E. R.; Silva, R.; Cruz, A. G.; Freitas, M. Q.; Bolini, H. M. A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2017, 101, pp 249-258
Abstract

The influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol oxides and the nutritional quality indices of the lipids. Cooking in coconut milk caused...

Author(s)
Lira, G. M.; Cabral, C. C. V. Q.; Oliveira, Í. B. A. de; Figueirêdo, B. C.; Simon, S. J. G. B.; Bragagnolo, N.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2017, 101, pp 198-202
Abstract

Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups...

Author(s)
Pinto, V. R. A.; Freitas, T. B. de O.; Dantas, M. I. de S.; Lucia, S. M. D.; Melo, L. F.; Minim, V. P. R.; Bressan, J.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2017, 101, pp 103-113

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