Results 1 to 10 of about 233,400 (116)

Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review. [PDF]

Molecules, 2022
Wang F, Zhong H, Cheng JH.
europepmc   +2 more sources

In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing. [PDF]

Animals (Basel), 2021
Kim H, Jung AH, Park SH, Yoon Y, Kim BG.
europepmc   +2 more sources

A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon

Foods, 2021
This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of ...
Jiayue Xu, Yilun Wang, Xinyue Zhang, Zhen Zhao, Yao Yang, Xin Yang, Yongtao Wang, Xiaojun Liao, Liang Zhao   +8 more
doaj   +1 more source

Cold plasma processing of sesame milk: Changes on physicochemical properties, nutrition, anti-nutritional factors, protein structure and allergenicity

Applied Food Research, 2023
In the recent decade, consumers have preferred plant-based (vegan) foods due to the maintenance of environmental sustainability. However, some of the plant-based foods have a demerit of the presence of anti-nutritional factors and allergenic components ...
M. Dharini, R. Anbarasan, S. Jaspin, R. Mahendran   +3 more
doaj   +1 more source

Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables. [PDF]

Curr Res Food Sci
Liu Y, Deng J, Zhao T, Yang X, Zhang J, Yang H.   +5 more
europepmc   +2 more sources

Immune boosting functional components of natural foods and its health benefits

Food Production, Processing and Nutrition, 2023
Naturally available foods contain nutrients like vitamins (A, C, E, and D), zinc, calcium, magnesium, folate iron, omega fatty acids, selenium, and phytochemicals that have profound protective effects (boosting immunity) on human from diseases.
Jaspin Stephen, Dharini Manoharan, Mahendran Radhakrishnan   +2 more
doaj   +1 more source

Study on the Bacterial Community and Quality Changes of Two Kinds of Chilli Peppers during Salting Process

Shipin gongye ke-ji, 2023
In this study, Jinta and Yanhong chilli peppers from Shandong Province were selected in order to explore the changes of bacterial community and quality of chilli peppers during salting process.
Ruomeng CHANG, Yang GAO, Yanjun LU, Sijia PENG, Liang ZHAO   +4 more
doaj   +1 more source

Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods

Shipin gongye ke-ji, 2022
Starch and polyphenols can interact through predominant non-covalent bonds to form a range of distinctive starch-polyphenol complexes, which exhibit varied physicochemical properties, nutritional characteristics, and bioavailability.
Qin LI, Yuwan LI, Lei RAO, Liang ZHAO, Yongtao WANG, Xiaojun LIAO   +5 more
doaj   +1 more source

Recent Advances in the Separation, Characterization, and Application of Starch Hierarchy

Shipin gongye ke-ji, 2023
Starch is a major component of the human diet and has several hierarchies including granule, shell, blocklet, amylose and amylopectin, which can be used as the raw materials in food processing.
Xuan YANG, Qin LI, Lei RAO, Liang ZHAO, Yongtao WANG, Xiaojun LIAO   +5 more
doaj   +1 more source

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms. [PDF]

J Food Sci Technol, 2018
Lafarga T, Bobo G, Viñas I, Collazo C, Aguiló-Aguayo I.   +4 more
europepmc   +2 more sources