Now showing items 31-40 of 160
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 ...
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 ...
How combinations of dietary fibres can affect physicochemical characteristics of pasta
(Elsevier B.V. on behalf of the International Union of Food Science and Technology (IUFoST) and the Swiss Society of Food Science and Technology (SGLWT/SOSSTA), 2015-04)
© 2014 Elsevier Ltd. The production of high quality functional pasta from non-conventional raw materials represents a challenge. A partial substitution (15g/100g) of durum wheat semolina with long-chain inulin (HPX) and ...
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 ...
Micron-size lactose manufactured under high shear and its dispersion efficiency as carrier for Salbutamol Sulphate
Micron-dimension lactose crystals were produced through ‘one step’ crystallization under high shear (HS) (1.15 × 10²～2.30 × 10² Pa) and followed by centrifuging, freeze-drying and sieving in Lab. The morphology of samples ...
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 ...