Now showing items 1-10 of 61
Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release
Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy ...
Antioxidative activity of oyster protein hydrolysates Maillard reaction products
A two-step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat hydrolysate MRPs was significantly improved ...
The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action
(Cambridge University Press on behalf of the Nutrition Society, 2015-07)
Coconut, Cocos nucifera L., is a tree that is cultivated to provide a large number of products, although it is mainly grown for its nutritional and medicinal values. Coconut oil, derived from the coconut fruit, has been ...
Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powder
This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder ...
Beneficial effects of three brown seaweed polysaccharides on gut microbiota and their structural characteristics: An overview
(Wiley on behalf of the Institute of Food Science and Technology, 2019-10-06)
The gut microbiota appears critical in the metabolic health and anti-disease activity. In this review, we discuss three brown seaweed polysaccharides (alginate, laminarin, fucoidan) for their structural information, the ...
Antimicrobial activity of Arg–Ser–Ser against the food-borne pathogen Pseudomonas aeruginosa
(Wiley on behalf of Institute of Food Science and Technology, 2019-07-15)
We had previously reported a peptide sequence, Arg–Ser–Ser (RSS), which was identified after coincubation of an edible orchid species, Dendrobium aphyllum, with Lactobacillus amylolyticus. In this study, we investigated ...
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).
Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice
(Elsevier on behalf of the International Society for Nutraceuticals and Functional Foods (ISNFF), 2018-04)
Sargassum fusiforme polysaccharide (SFP) was extracted from Sargassum fusiforme by hot water boiling, concentration and ethanol precipitation. The composition was determined as 58.10 ± 2.12% carbohydrate, 1.01 ± 0.15% ...
Effects of pulsed electric fields pretreatment on the quality of jujube wine
(Wiley-Blackwell for Institute of Food Science and Technology, 2019-05-30)
Pulsed electric fields (PEF) accounts for one of the novel non-thermal processing and preservation technologies and is regarded as an emerging application with the advantage of minimising the loss of valued bioactive ...
Hydrophobicity-modulating self-assembled morphologies of α-zein in aqueous ethanol
(Wiley Online on behalf of the Institute of Food Science and Technology, 2016-12)
Protein fibrillation serves a broad range of biological functions from surface colonising to mechanically reinforcing structures; it is also associated with the development of neurodegenerative disorders. Although fibrillation ...