Now showing items 1-10 of 96
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 ...
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).
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 ...
Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: Formation, rheological property, oxidative stability and odour attenuation effect
(Wiley on behalf of Institute of Food Science and Technology, 2018-07-01)
Complex coacervation of gelatin (GE) with carboxymethylcellulose (CMC) and the microencapsulation of shiitake essential oil (SEO) using the GE-CMC coacervate were investigated. The ζ-potential and coacervate yield data ...
Total and soluble oxalate content of some Indian spices
(Springer International Publishing AG, 2012-06)
Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain ...
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. ...
The effects of temperature and pH on the extraction of oxalate and pectin from green kiwifruit (Actinidia deliciosa L.), golden kiwifruit (Actinidia chinensis L.), kiwiberry (Actinidia arguta) and persimmon (Diospyros kaki)
(Wiley on behalf of the Institute of Food Science and Technology, 2013-04)
Oxalates and pectin were extracted from four locally grown fruits at three different pH levels, 6.9, 0.6 and - 0.3, at two different temperatures, 21 and 80°C. Green kiwifruit (Actinidia deliciosa L. Hayward), golden ...