Now showing items 1-10 of 20
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 ...
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).
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 ...
A novel method for detection of fusel oil in wine by the use of headspace gas chromatography
(Springer US, 2017)
Fusel oils (FOs) are higher alcohols (including propanol, isobutanol, isoamylol, and active amyl alcohol), which affect the aroma profiles and flavor profiles of wine. A novel method for determination of FOs in lychee wine ...
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
© 2017 Elsevier LtdThe present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough. The mixing property of dough ...
The effect of astaxanthin-rich microalgae “Haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookies
Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model ...
Investigation of the combination of legumes and cereals in the development of extrudate snacks and its effect on physico-chemical properties and in vitro starch digestion
(National Agricultural and Food Centre, Slovakia, 2017)
The application of different levels of legumes in development of cereal-based extrudates has potential to produce healthy snack foods. The aim of this study was to investigate the effect of addition of legumes such as ...