Results 11 to 20 of about 279,115 (394)

Antioxidant Mechanism of Lactiplantibacillus plantarum KM1 Under H2O2 Stress by Proteomics Analysis

Frontiers in Microbiology, 2022
Lactiplantibacillus plantarum KM1 was screened from natural fermented products, which had probiotic properties and antioxidant function. The survival rate of L. plantarum KM1 was 78.26% at 5 mM H2O2.
Yuan Tian, Yuan Tian, Yu Wang, Yu Wang, Nan Zhang, Nan Zhang, Minmin Xiao, Minmin Xiao, Jing Zhang, Jing Zhang, Xinyue Xing, Xinyue Xing, Yue Zhang, Yue Zhang, Yuling Fan, Yuling Fan, Xia Li, Xia Li, Bo Nan, Bo Nan, Yuhua Wang, Yuhua Wang, Yuhua Wang, Yuhua Wang, Jingsheng Liu, Jingsheng Liu, Jingsheng Liu   +26 more
doaj   +1 more source

Remarkable impact of commercial sterilizing on ginsenosides transformation in fresh ginseng pulp based on widely targeted metabolomics analysis

Food Chemistry: X, 2022
Terpenoids such as ginsenosides are the most important phytochemicals and functional components in ginseng. Commercial sterilizing with high temperature and high pressure is also one of the common methods of ginseng food processing.
Junshun Zhang, Zhiyi Ai, Yue Hu, Yonghong Wang, Sitong Liu, Yongzhe Liu, Bo Nan, Yuhua Wang   +7 more
doaj   +1 more source

Effects of Using Processed Amaranth Grain with and without Enzyme on Performance, Egg Quality, Antioxidant Status and Lipid Profile of Blood and Yolk Cholesterol in Laying Hens

Animals, 2022
The objective of this study was to investigate the effects of feeding Amaranthus hybridus chlorostachys grain (AG) with (+E) and without enzyme (−E) on performance, egg quality, antioxidant status and lipid profile of blood serum and yolk cholesterol in ...
Babak Hosseintabar-Ghasemabad, Hossein Janmohammadi, Ali Hosseinkhani, Saeid Amirdahri, Payam Baghban-Kanani, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Alexander Anatolyevich Mosolov, Lourdes Suarez Ramirez, Alireza Seidavi   +9 more
doaj   +1 more source

Recent advances and applications of artificial intelligence and related technologies in the food industry

Applied Food Research, 2022
In current scenario most of food processing industries are majorly focusing on quality of food, nutritional value, and method of processing as the consumers are demanding for foods lined up with qualities, sensory and shelf life of the products ...
Mounika Addanki, Priyanka Patra, Prameela Kandra   +2 more
doaj   +1 more source

Study on physicochemical, structural, and functional properties of Zhengdan958 and Xianyu335 cornstarch from newly harvested corn under postharvest ripening conditions at ambient temperature

Heliyon, 2023
The importance of starch in nutrition and industry is unquestionable. This study investigated the changes in physicochemical, structural, and functional properties of cornstarch from newly harvested Zhengdan958 (Zd958) and Xianyu335 (Xy335) corn during ...
Yong Cao, Xiujuan Wang, Chengbin Zhao, Hao Zhang, Mingzhu Zheng, Xiuying Xu, Jingsheng Liu   +6 more
doaj   +1 more source

The Food Recall Manual (Version 2)

EDIS, 2018
Any business involved in the manufacture, processing, packing, holding, or delivery of food to humans needs to understand and address food recalls. When safety concerns arise with food you are manufacturing, you have a legal and ethical responsibility ...
Keith Schneider, Renée M. Goodrich Schneider, Douglas L. Archer, Michelle D. Danyluk, George L Baker, Chris Thomas   +5 more
doaj   +5 more sources

Application of extrusion technology in plant food processing byproducts: An overview.

Comprehensive Reviews in Food Science and Food Safety, 2020
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing.
W. Leonard, Pangzhen Zhang, D. Ying, Z. Fang   +3 more
semanticscholar   +1 more source

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

Foods, 2022
Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds
F. Baghi, Adem Gharsallaoui, Emilie Dumas, S. Ghnimi   +3 more
semanticscholar   +1 more source

Effect of Dietary Amaranth (Amaranthus hybridus chlorostachys) Supplemented with Enzyme Blend on Egg Quality, Serum Biochemistry and Antioxidant Status in Laying Hens

Antioxidants, 2023
A feeding trial was performed to assess the effects of dietary raw amaranth (Amaranthus hybridus chlorostachys) grain (RAG), with or without an enzyme blend, on the productive performance, blood biochemistry, and antioxidant status in laying hens.
Hossein Janmohammadi, Babak Hosseintabar-Ghasemabad, Majid Oliyai, Sadegh Alijani, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Aleksandr Anatolievich Mosolov, Lourdes Suarez Ramirez, Alireza Seidavi, Vito Laudadio, Vincenzo Tufarelli, Marco Ragni   +11 more
doaj   +1 more source

A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches

Processes, 2021
In addition to their nutritional and physiological role, proteins are recognized as the major compounds responsible for the rheological properties of food products and their stability during manufacture and storage.
G. Franca-Oliveira, T. Fornari, B. Hernández-Ledesma   +2 more
semanticscholar   +1 more source