Now showing items 11-20 of 165
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).
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. ...
Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes
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 ...
Food ingredients, processing, structure and functionality: The success for the global food industry
(Wiley on behalf of Institute of Food Science and Technology, 2015-12-16)
Welcome to the 51st volume of the International Journal of Food Science and Technology (IJFST). In my editorial of last year, I mentioned a little about the history of the journal and its relationship to the Institute of ...
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 ...
Bioavailability and potential uses of vegetarian sources of omega-3 fatty acids: a review of the literature
(Taylor & Francis Online, 2014)
Presently alpha-linolenic acid (ALA) is the most widely used vegetarian LC3PUFA, but only marginal amounts are converted into eicosapentaenoic (EPA) and docosahexaenoic acid (DHA); both of which are strongly related to ...
Vesicle properties and health benefits of milk phospholipids: A review
(International Society for Nutraceuticals and Functional Foods, 2019-03-31)
Phospholipids are important ingredients in milk. They serve as bioactive components with processing functionalities, despite representing only a small proportion of total milk lipids. There has been increasing interest in ...
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 ...