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Gliding arc discharge non-thermal plasma for retardation of mango anthracnose
(Elsevier, 2019-05)
The effects of non-thermal plasma (NTP) using a gliding arc (GA) discharge was studied with harvested Nam Dok Mai mangoes to determine the rate of retardation of anthracnose disease (Colletotrichum gloeosporioides). Different ...
Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes
(Elsevier, 2020-09-15)
Evidences have shown that phytosome assemblies are novel drug delivery system. However, studies of phytosomes in food applications are scarce. The characteristics of milk phospholipid assemblies and their functionality in ...
The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation
(Taylor & Francis, 2018-02-17)
This study compared the rate of short chain fatty acid (SCFA) production by different probiotic combinations of Lactobacillus and Bifidobacterium to determine any synergistic effects. Six different fibre fractions were ...
The effects of fungal lipase-treated milk lipids on bread making
(Elsevier, 2020-06-01)
Milk fat has been used as functional ingredient in bread making. However, incorporation of enzymatically-treated milk fat into bread recipes and their effects on bread properties have not been explored. This study aims to ...
Enhancing the nutritional properties of bread by incorporating mushroom bioactive compounds: The manipulation of the pre-dictive glycaemic response and the phenolic properties
(MDPI, 2021-04)
Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The ...
Kernel partial least squares model for pectin content in peach using near-infrared spectroscopy
(Springer on behalf of the Institute of Food Science and Technology, 2020-09-24)
Pectin is a class of complex galacturonic acid-rich polysaccharides that are related to the texture of fruit and vegetables. The objective of this study was to develop, using near-infrared (NIR) spectroscopy, the best model ...
Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing
(Wiley on behalf of the Institute of Food Science and Technology, 2020-11-11)
Oxygen is contributing to the deterioration of the beer and shortening the shelf-life of the packaged product. The effect of dissolved oxygen (DO) on oxidative and structural characteristics of protein in beer during forced ...
Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt-flavoured bases
(Wiley on behalf of the Institute of Food Science and Technology, 2020-11-10)
Yoghurt-flavoured bases have many applications in food industry, but the poor stability in the volatile compounds limits their applications. In this study, the morphology and physicochemical properties of yoghurt-flavoured ...
Cellular biological activity and regulation of gene expression of antioxidant dietary fibre fraction isolated from blackcurrant incorporated in the wholemeal cereals cookies
(Elsevier, 2020-05-15)
Free and bound phenolics were extracted from the fibre fraction of wholemeal (W) wheat and barley (B) cookies which had been fortified with 15% blackcurrant powder. Blackcurrant enriched cookies contained between 55 and ...
The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk
(Wiley on behalf of the Institute of Food Science and Technology, 2020-06-23)
The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an ...