Now showing items 1-10 of 119
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 ...
Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches
The impact of starch granule size on 2-octenyl-1-succinic anhydride (OSA) modification remains unclear. To investigate changes of structural, physicochemical, digestibility and emulsifying properties due to OSA modification, ...
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 ...