Results 61 to 70 of about 19,994 (214)

Assessing the hidden risks of non‐thermal processing: Ultrasound‐induced toxicity of cashew apple juice in a zebrafish model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background High‐intensity ultrasound is widely advocated for the preservation of liquid foods; however, the potential formation or release of toxic compounds during processing remains under‐investigated. This study evaluated the toxicological profile of cashew apple juice processed by high‐intensity ultrasound (1250, 1875, and 2500 W;L⁻¹ ...
Thaiz Batista Azevedo Rangel Miguel, Sergimar Kennedy de Paiva Pinheiro, Jorge Henrique de Andrade Vieira, Fabiano André Narciso Fernandes, Sueli Rodrigues, Emilio de Castro Miguel   +5 more
wiley   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Smart detection of juice adulteration: An approach based on ion mobility spectrometry and machine learning

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Fruit juice quality is regulated by European Union legislation; however, adulteration by adding cheaper alternatives, such as white grape juice, remains a prevalent issue. This practice constitutes economic fraud and poses health risks to consumers, including potential allergic reactions to the adulterant.
José Luis P Calle, Marta Ferreiro‐González, Miguel Palma   +2 more
wiley   +1 more source

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Molecules, 2018
The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice.
Zhongxi Li, Jing Teng, Yilu Lyu, Xiaoqian Hu, Yueliang Zhao, Mingfu Wang   +5 more
doaj   +1 more source

Unleashing the power of visible‐near infrared spectroscopy: predicting Golden Delicious apple enzyme activity

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Enzymatic browning is a significant reaction in fruits that affects their color, appearance, and quality. The quality of apples, as a perishable product, is mainly influenced by the activity of two browning‐related enzymes, polyphenol oxidase (PPO) and peroxidase (POD), during storage.
Tarahom Mesri Gundoshmian, Mahsa Sadat Razavi, Reza Akbari, Mohammad Tahmasebi, Irene Locatelli, Silvia Grassi   +5 more
wiley   +1 more source

VISCOSITY AND PARTICLE SIZE DISTRIBUTION OF CONCENTRATED APPLE JUICE PRODUCED BY SPINNING DISC REACTOR (SDR)

Jurnal Teknologi dan Industri Pertanian Indonesia, 2012
This research  explored the potential use of the spinning disc reactor (SDR), a novel processing technique used for the production of concentrated apple juice.
Novi Safriani
doaj   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

Foods, 2020
European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple ...
Julia Rosend, Aleksei Kaleda, Rain Kuldjärv, Georg Arju, Ildar Nisamedtinov   +4 more
doaj   +1 more source

Punicalagin‐enriched edible coatings from revalorized pomegranate peels for quality enhancement of fresh‐cut celery

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Pomegranate peel is a rich source of phenolics, particularly punicalagin, but its valorization for fresh produce preservation requires stabilization. This study aimed to develop and evaluate freeze‐dried encapsulates of pomegranate peel extracts as ingredients in edible coatings for fresh‐cut celery. Pomegranate peels were extracted
Lorena Martínez‐Zamora, Rosa Zapata, Marina Cano‐Lamadrid, Francisco Artés‐Hernández   +3 more
wiley   +1 more source

The Role of Polyphenols in Respiratory and Gut Health: From the Perspective of Gut‐Lung Axis

Phytotherapy Research, EarlyView.
ABSTRACT The gut‐lung axis constitutes a dynamic, multidirectional communication platform between the gastrointestinal and respiratory tracts. Its complexity arises from the integrated crosstalk among the microbiota, immune system, and redox homeostasis, collectively influencing disease susceptibility and progression.
Jian Kang, YongJun Du, Yanmei Hou, Liangliang Hao, Zhen Chen, Haoyang Xie, Chuantao Zhang, Lei Li   +7 more
wiley   +1 more source