Results 11 to 20 of about 143,225 (310)

Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development

Foods, 2020
Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon.
Rebecca R. Milczarek, Rachelle D. Woods, Sean I. LaFond, Jenny L. Smith, Ivana Sedej, Carl W. Olsen, Ana M. Vilches, Andrew P. Breksa, John E. Preece   +8 more
doaj   +1 more source

Cooked Black Turtle Beans Ameliorate Insulin Resistance and Restore Gut Microbiota in C57BL/6J Mice on High-Fat Diets

Foods, 2021
Colored common beans are associated with health promoting and chronic disease prevention effects. Male C57BL/6J mice were fed high-fat (HF) diets supplemented with cooked black turtle beans (HFB) to prevent obesity related insulin resistance.
Yuqing Tan, Christina C. Tam, Shi Meng, Yan Zhang, Priscila Alves, Wallace Yokoyama   +5 more
doaj   +1 more source

Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Foods, 2022
Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP ...
Hefei Zhao, Roberto J. Avena-Bustillos, Selina C. Wang   +2 more
doaj   +1 more source

Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage

Journal of Food Quality, 2020
Recent efforts have been made to develop hot-air-dried chips as a value-added product for persimmon fruit (Diospyros kaki). However, the long-term quality of this product and its dependence on processing conditions and packaging type have not yet been ...
Rebecca R. Milczarek, Ana M. Vilches, Carl W. Olsen, Andrew P. Breksa, Bruce E. Mackey, Maria T. Brandl   +5 more
doaj   +1 more source

Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods

Frontiers in Public Health, 2022
BackgroundUltra-processed foods (UPF) are becoming extensively available in the food environments. UPF are industrial formulations that are designed to maximize palatability and consumption through a combination of calorie-dense ingredients and chemical ...
Thayane C. Lemos, Guilherme M. S. Coutinho, Laiz A. A. Silva, Jasmin B. Stariolo, Rafaela R. Campagnoli, Rafaela R. Campagnoli, Leticia Oliveira, Mirtes G. Pereira, Bruna E. F. Mota, Bruna E. F. Mota, Gabriela G. L. Souza, Gabriela G. L. Souza, Daniela S. Canella, Daniela S. Canella, Neha Khandpur, Neha Khandpur, Isabel A. David   +16 more
doaj   +1 more source

Production of Fish Analogues from Plant Proteins: Potential Strategies, Challenges, and Outlook

Foods, 2023
Fish products are consumed by human beings as a high-quality protein source. However, overfishing, and pollution puts out an urgent call to seek a new strategy to substitute fish protein for secure eco-sustainability.
Chengxuan Zhong, Yiming Feng, Yixiang Xu
doaj   +1 more source

A Semi-quantitative Food Frequency Questionnaire Has Relative Validity to Identify Groups of NOVA Food Classification System Among Mexican Adults

Frontiers in Nutrition, 2022
BackgroundUltra-processed foods are recognized as indicators of an unhealthy diet in epidemiological studies. In addition to ultra-processed foods, the NOVA food classification system identifies three other groups with less processing.
Cecilia Isabel Oviedo-Solís, Eric A. Monterrubio-Flores, Sonia Rodríguez-Ramírez, Gustavo Cediel, Edgar Denova-Gutiérrez, Simón Barquera   +5 more
doaj   +1 more source

Phytochemical-rich foods inhibit the growth of pathogenic trichomonads

BMC Complementary and Alternative Medicine, 2017
Background Plants produce secondary metabolites that often possess widespread bioactivity, and are then known as phytochemicals. We previously determined that several phytochemical-rich food-derived preparations were active against pathogenic foodborne ...
Sabrina M. Noritake, Jenny Liu, Sierra Kanetake, Carol E. Levin, Christina Tam, Luisa W. Cheng, Kirkwood M. Land, Mendel Friedman   +7 more
doaj   +1 more source

Hunger, Obesity, Public Policies, and Food-Based Dietary Guidelines: A Reflection Considering the Socio-Environmental World Context

Frontiers in Nutrition, 2022
Nowadays, the world has been characterized by hunger, obesity, and food loss and waste (FLW). With the COVID-19 pandemic, the food issue became more intense, serious, and evident. Hunger demands urgent actions.
Alessandra Amorim, Ana de Holanda Barbosa, Paulo José do Amaral Sobral, Paulo José do Amaral Sobral   +3 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