Now showing items 1-10 of 95
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).
The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators
The formation of 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in vegetable oils and model oil systems were quantitatively assessed by RP-HPLC. Regardless of heating temperature, HHE was only detected in rapeseed ...
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 ...
The effect of ultraviolet modification of Acetobacter xylinum (CGMCC No. 7431) and the use of coconut milk on the yield and quality of bacterial cellulose
(Wiley on behalf of the Institute of Food Science and Technology, 2019-06-26)
This paper reports on the treatment of Acetobacter xylinum (CGMCC No. 7431) by ultraviolet (UV) to investigate the role of mutagenesis on the production of cellulose. When Acetobacter xylinum was treated at intervals of ...
Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: Interactions between dietary fiber, physicochemical characteristics, and glycemic load
(American Chemical Society (ACS Publications), 2012)
Mushrooms are a common vegetable product that have also been linked to pharmaceutical and medicinal uses. However, the production of the fruiting bodies of mushrooms results in a large quantity of food waste in the form ...
Comparison of lignans and phenolic acids in different varieties of germinated flaxseed (Linum usitatissimum L.)
(Wiley on behalf of the Institute of Food Science and Technology, 2020-12-25)
The study aimed to evaluate the biosynthesis and accumulation of lignans, phenolic acids and also the antioxidant activities in 15 varieties of flax sprouts. The differential contents of lignans (13.30–8987 μg g¯¹) and ...
Preparation and characterisation of novelty food preservatives by Maillard reaction between ε-polylysine and reducing sugars
(Wiley on behalf of the Institute of Food Science and Technology, 2019-05)
In order to enhance the application scope and usage effect of ε-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. ...