Now showing items 1-10 of 206
Comparing German and Italian food banks: Actors’ knowledge on food insecurity and their perception of the interaction with food bank users
(Emerald Publishing Limited, 2018)
Purpose: The purpose of this paper is to investigate food bank actors’ knowledge of food insecurity in Germany and in Italy, as well as interactions between food bank actors and food bank users. The study builds on a ...
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).
Effective detection and quantification of chemical adulterants in model fat-filled milk powders using NIRS and hierarchical modelling strategies
Skimmed milk powder can be blended with indigenous vegetable oils to formulate fat-filled milk powder (FMP) to satisfy the growing demand of low income consumers for dairy proteins in the developing countries where food ...
Composition of legume soaking water and emulsifying properties in gluten-free bread
Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of ...
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. ...
Verification of imported red wine origin into China using multi isotope and elemental analyses
Multi-isotope and multi-elemental analyses were performed on 600 red wine samples imported into China from 7 different countries and compared with Chinese wine. Carbon and oxygen isotopes and 16 elements were used to ...
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 ...
Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis
Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alcohol wines without critically modifying colour or tannin properties and only marginally changing volatile and sensory ...
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 ...