Results 21 to 30 of about 1,215,657 (309)

Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Foods, 2020
Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas ...
Na-Young Gil, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim   +3 more
doaj   +1 more source

Expression and regulation of phenol-soluble modulins and enterotoxins in foodborne Staphylococcus aureus

AMB Express, 2018
Although high levels of staphylococcal phenol-soluble modulins (PSMs) in clinical methicillin-resistant Staphylococcus aureus (MRSA) has been shown to correlate with bacterial virulence, the PSMs expression in foodborne Staphylococcus aureus (S. aureus),
Xiaoxiao Wu, Miao Yang, Xin Fang, Shiqi Zhen, Jie Zhang, Xiangying Yang, Ling Qiao, Yang Yang, Chi Zhang   +8 more
doaj   +1 more source

Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles

Food Chemistry: X, 2023
The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied.
Han Hu, Xiang-Yu Zhou, Ya-Shu Wang, Yu-xin Zhang, Wen-Hua Zhou, Lin Zhang   +5 more
doaj   +1 more source

Psyllium and Laminaria partnership - An overview of possible food gel applications [PDF]

, 2019
Featured Application: Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applicationsSeaweeds are a novel source of important nutritional compounds with interesting biological activities that could
Dominguez, Herminia, Fradinho, Patrícia, Raymundo, Anabela, Sousa, Isabel, Torres, Maria Dolores   +4 more
core   +2 more sources

Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough

Foods, 2023
This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough.
Han Hu, Xiangyu Zhou, Yuxin Zhang, Wenhua Zhou, Lin Zhang   +4 more
doaj   +1 more source

Food processing and allergenicity

Food and Chemical Toxicology, 2015
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and ...
Verhoeckx, K., Vissers, Y., Baumert, J.L., Faludi, R., Fleys, M., Flanagan, S., Herouet-Guicheney, C., Holzhauser, T., Shimojo, R., van der Bolt, Nieke, Wichers, H.J., Kimber, I.   +11 more
openaire   +3 more sources

Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar

Microorganisms
This study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components.
Su Jeong Lee, Sun Hee Kim, Hee-Min Gwon, Jinju Park   +3 more
doaj   +1 more source

Food proteins and peptides [PDF]

, 2015
The qualitative and quantitative determination of proteins and peptides in raw or processed food is experiencing a growing interest and importance from both scientific and economic point of view.
CAPRIOTTI, ANNA LAURA, CAVALIERE, CHIARA, COLAPICCHIONI, VALENTINA, LAGANA', Aldo, SAMPERI, Roberto, ZENEZINI CHIOZZI, RICCARDO   +5 more
core   +1 more source

Food Processing Antioxidants

, 2017
Food processing has been carried out since ancient times as a way to preserve and improve food nutritional and organoleptic properties. Although it has some undesirable consequences, such as the losses of some nutrients and the potential formation of toxic compounds, a wide range of benefits can be enumerated.
Hidalgo, Francisco J., Zamora, Rosario
openaire   +3 more sources

Evaluation and Analysis of Key Flavor and Warmed-over Flavor of Pre-prepared Steamed Pork with Preserved Vegetable Based on HS-SPME-GC-MS Combined with Electronic Tongue

Shipin gongye ke-ji
In order to study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prepared
Jiahao LI, Yaoying ZENG, Yubo XIONG, Jiehai SHE, Zhuojun YU, Hangyu GUO, Wen XIONG, Lin GONG, Wenhua ZHOU   +8 more
doaj   +1 more source