Now showing items 1-10 of 237
Wine making by-products
(CRC Press (an imprint of Taylor & Francis Group), 2015-10-23)
Approximately, 67.1 million tons of grapes were utilized in wine production in 2013 (FAO 2014). This generates a considerable amount of waste because as much as 20% of the weight of processed grapes is not found in the ...
Identifying transition capacity for agri-food regimes: application of the multi-level perspective for strategic mapping
(Taylor & Francis, 2014)
In this paper, agri-food systems are discussed in the context of a set of socio-technical transitions principles, with a focus on energy, materials and practice elements that have the potential to promote sustainable ...
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 ...
Growth and hemolysin production behavior of Vibrio parahaemolyticus in different food matrices
(International Association for Food Protection, 2018-02-01)
The growth and hemolytic activity profiles of two Vibrio parahaemolyticus strains (ATCC 17802 and ATCC 33847) in shrimp, oyster, freshwater fish, pork, chicken, and egg fried rice were investigated, and a prediction system ...
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 ...
Regulatory effects of Shewanella putrefaciens isolated from shrimp Penaeus orientalis on the virulence factors of Vibrio parahaemolyticus and evaluation of the role of quorum sensing in virulence factors regulation
(Oxford University Press on behalf of the Federation of European Microbiological Societies, 2018-07-01)
As an aquatic pathogen widely present in aquatic food, Vibrio parahaemolyticus causes outbreaks of gastroenteritis across the globe. Virulence factors of V. parahaemolyticus increases with the amount of spoilage in aquatic ...
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).
Physicochemical properties and bioactivity of extracts from the roe of New Zealand hoki and southern blue whiting
(Taylor & Francis, 2016)
Various physicochemical properties of New Zealand hoki and southern blue whiting (SBW) roes and the biological activities of their extracts were investigated. Protein, moisture, and ash contents in both roes were similar; ...
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% ...
Proteomic investigation of protein profile changes and amino acid residue level modification in cooked lamb meat: the effect of boiling
(American Chemical Society, 2015)
Hydrothermal treatment (heating in water) is a common method of general food processing and preparation. For red-meat-based foods, boiling is common; however, how the molecular level effects of this treatment correlate to ...