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Abstract

This study aimed to develop a gluten-free cracker by substituting wheat flour (WF) with riceberry flour (RB) combined with cheese's milk proteins to replace gluten. The effect of substitution of WF with RB at 50 and 100% (RB50 and RB100, respectively) on cracker properties were evaluated. The...

Author(s)
Ranok, A.; Dissamal, P.; Kupradit, C.; Khongla, C.; Musika, S.; Mangkalanan, S.
Publisher
Springer (India) Private Limited, New Delhi, India
Citation
Journal of Food Science and Technology (Mysore), 2021, 58, 7, pp 2825-2833
Abstract

There has been a recent increase in the exploration of cold-active β-galactosidases, as it offers new alternatives for the dairy industry, mainly in response to the current needs of lactose-intolerant consumers. Since extremophilic microbial compounds might have unique physical and chemical...

Author(s)
Núñez-Montero, K.; Salazar, R.; Santos, A.; Gómez-Espinoza, O.; Farah, S.; Troncoso, C.; Hoffmann, C.; Melivilu, D.; Scott Felipe; Díaz, L. B.
Publisher
MDPI AG, Basel, Switzerland
Citation
International Journal of Molecular Sciences, 2021, 22, 8,
Abstract

An enzymatic method for the direct (without pretreatment) minimally invasive tyramine determination in cheese is proposed. Colorimetric test strips containing tyramine oxidase (TAO), peroxidase and 3,3',5,5'-tetramethylbenzidine (Q-TAO), allow tyramine determination through the RGB chromatic...

Author(s)
Oliver, S.; Marcos, S. de; Sanz-Vicente, I.; Cebolla, V.; Galbán, J.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Analytica Chimica Acta, 2021, 1164,
Abstract

Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may deteriorate the sensory quality of the produced oil. The aim of the study was to determine the main volatile compounds...

Author(s)
Gaca, A.; Kludská, E.; Hradecký, J.; Hajšlová, J.; Jeleń, H. H.
Publisher
MDPI AG, Basel, Switzerland
Citation
Molecules, 2021, 26, 2,
Abstract

Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food...

Author(s)
García, B. A. B.; Longo, E.; Murillo, M. C.; Bermejo, R.
Publisher
MDPI AG, Basel, Switzerland
Citation
Molecules, 2021, 26, 2,
Abstract

Camels' milk (CM) and goats' milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that have harmful effects on human health. Date palm (DP), camels' milk and...

Author(s)
Tawfek, M. A.; Baker, E. A.; El-Sayed, H. A.
Publisher
Scientific Research Publishing, Irvine, USA
Citation
Food and Nutrition Sciences, 2021, 12, 5, pp 418-428
AbstractFull Text

Bovine milk added with astaxanthin microspheres was used to prepare yogurt containing astaxanthin microspheres in order to evaluate the effects of astaxanthin microspheres on the number of viable lactic acid bacteria, texture and sensory evaluation of yogurt. Furthermore, we tested the stability of ...

Author(s)
Wang FuYun; Wang ChengCai; Wang ZheMing; Jiang HongRui; Min DouYong; Liu XiaoLing; Li ShuBo
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2021, 42, 8, pp 172-178
Abstract

Consumer demand for minimally processed foods continues to increase every day, primarily due to a hike in consumer awareness on food and nutritional security. Chemical preservatives are increasingly becoming ineffective in exterminating microorganisms in food. On the other hand, the potential...

Author(s)
Rajanikar, R. V.; Nataraj, B. H.; Harshita Naithani; Ali, S. A.; Panjagari, N. R.; Behare, P. V.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2021, 128,
Abstract

In this study, whey protein isolate (WPI) was subjected to ultra-high pressure(UHP) at different treatments (100,200,400 and 600 MPa). The secondary and tertiary structures of WPI was studied by measuring circular dichroism (CD), sulfhydryl groups content, and endogenous fluorescence spectroscopy....

Author(s)
Dang HuiJie; Zheng YuanRong; Liu ZhenMin
Publisher
Food and Fermentation Industries (Shipin Yu Fajiao Gongye), Beijing, China
Citation
Food and Fermentation Industries, 2021, 47, 6, pp 56-61
Abstract

Objectives: The objective of this study was to determine the level of brain-derived neurotrophic factor (BDNF) and glial cell line-derived neurotrophic factor (GDNF) in human milk in the first 2 weeks of breast-feeding and compare the effects of Holder pasteurization (HoP, 62.5°C, 30 minutes) and...

Author(s)
Martysiak-Żurowska, D.; Puta, M.; Kiełbratowska, B.; Wesołowska, A.
Publisher
Lippincott Williams & Wilkins, Inc., Hagerstown, USA
Citation
Journal of Pediatric Gastroenterology and Nutrition, 2021, 72, 6, pp 900-905

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