Now showing items 1-10 of 20
Effects of sugar substitution with "stevianna" on the sensory characteristics of muffins
(Hindawi Publishing Corporation and Wiley Periodicals, 2017)
Sugar is a main ingredient of muffins and other baked products, so removal or reduction of sucrose negatively affects product appearance, texture, and mouthfeel. The aim of this study was to investigate the colour, textural ...
The manipulation of gene expression and the biosynthesis of Vitamin C, E and folate in light-and dark-germination of sweet corn seeds
(Springer Nature, 2017-08-08)
This study investigates the potential interrelationship between gene expression and biosynthesis of vitamin C, E and folate in sweet corn sprouts. Germination of sweet corn kernels was conducted in light and dark environments ...
Effect of light- and dark-germination on the phenolic biosynthesis, phytochemical profiles, and antioxidant activities in sweet corn (Zea mays L.) sprouts
Sweet corn is one of the most widely planted crops in China. Sprouting of grains is a new processes to increase the nutritional value of grain products. The present study explores the effects of light on the nutritional ...
Phenolic content, antioxidant and antiproliferative activities of six varieties of white sesame seeds (Sesamum indicum L.)
(Royal Society of Chemistry, 2017-01-17)
Little work has been conducted on the evaluation of antioxidant and antiproliferative activities of different sesame seed varieties. This article compared the total phenolics, antioxidant contents, and the antiproliferative ...
The globalization of food research in the development of safe and health-promoting foods.
(Wiley Online on behalf of the Institute of Food Science and Technology, 2017-01)
Editorial for the 52nd volume of the International Journal of Food Science and Technology (IJFST).
Erratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
In the original publication, all the figures and tables presented in the paper are inaccurate as they are derived from another experiment. The correct figures and tables are given here (Figs. 1, 2; Tables 1, 2, 3, 4, 5, 6).
The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage
(Nature Publishing Group, 2017-07-12)
Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage ...
Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima
(Wiley on behalf of the Institute of Food Science and Technology, 2017-02)
The effect of three domestic thermal processing methods on chestnut fruit was analysed in this study. By evaluating the changes of the contents of free and bound phenolic profiles as well as the antioxidant activity in ...
Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoides L.) berries as affected by in vitro digestion
(Royal Society of Chemistry, 2017-11-01)
Phenolics, antioxidant and antiproliferative properties of Sea buckthorn berries were evaluated using a simulated in vitro digestion and compared with a chemical extraction method. Digested samples were subjected to ...
Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella typhimurium
(Wiley Online on behalf of the Institute of Food Science and Technology, 2017-02)
The effect of culture temperature on the conformation of membrane lipid of Salmonella typhimurium as well as their pulsed electric field (PEF) resistance was investigated. Results revealed that S. typhimurium cells cultured ...