|
Anti-inflammatory effect of microbial consortia during the utilization of dietary polysaccharides
10.1016/j.foodres.2018.04.008 2018-04-11 The gut microbiome has a significant impact on host health, especially at the metabolic level. Dietary compounds arriving at the colon have a large influence on the composition of the gut microbiome. High fiber diets have been associated to health benefits th... |
|
|
Sensorial and physicochemical analysis of Indian honeys for assessment of quality and floral origins
10.1016/j.foodres.2018.04.005 2018-04-05 In the present study, sensory and physicochemical properties of raw honey samples originating from different floral sources of India were investigated. Sensory analysis was carried out by quantitative descriptive analysis method. Samples having higher scores ... |
|
|
UHPLC-QqQ-MS/MS identification, quantification of polyphenols from Passiflora subpeltata fruit pulp and determination of nutritional, antioxidant, α-amylase and α-glucosidase key enzymes inhibition properties
10.1016/j.foodres.2018.04.006 2018-04-04 The diabetic key enzymes inhibition, nutritional, antioxidant activity and bioactive compounds identification of Passiflora subpeltata fruit pulp were investigated. Fifteen polyphenolic compounds including protocatechuic acid, ferulic acid, vanillic acid, epi... |
|
|
Determination of isothiocyanate-protein conjugates in milk and curd after adding garden cress (Lepidium sativum L.)
10.1016/j.foodres.2018.04.001 2018-04-04 Isothiocyanates (ITC) play an important role in health promotion and cancer prevention due to their anti-bacterial, anti-inflammatory, and anti-cancerogenic properties. However, ITC are highly reactive so that a reaction with further food components is very l... |
|
|
Increasing the folate content of tuber based foods using potentially probiotic lactic acid bacteria
10.1016/j.foodres.2018.03.073 2018-04-04 It is known that certain lactic acid bacterial (LAB) strains can produce folates, a B-group vitamin that cannot be synthesized by humans and must be exogenously obtained. The aim of this study was to select folate-producing LAB and evaluate their probiotic ch... |
|
|
The impact of the matrix of red beet products and interindividual variability on betacyanins bioavailability in humans
10.1016/j.foodres.2018.04.004 2018-04-03 The influence of the matrix of red beetroot products and interindividual variability on betacyanins bioavailability in humans was studied. In a randomized crossover study 12 volunteers consumed red beet juice and crunchy slices containing betanin and isobetan... |
|
|
Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
10.1016/j.foodres.2018.04.002 2018-04-03 Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants and proteins (pea and collagen) on the water transfer... |
|
|
An updated review on use of tomato pomace and crustacean processing waste to recover commercially vital carotenoids
10.1016/j.foodres.2018.04.003 2018-04-03 Globally, the amount of food processing waste has become a major concern for environmental sustainability. The valorization of these waste materials can solve the problems of its disposal. Notably, the tomato pomace and crustacean processing waste presents en... |
|
|
Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
10.1016/j.foodres.2018.03.077 2018-04-03 We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. ... |
|
|
Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine
10.1016/j.foodres.2018.03.081 2018-04-03 Microoxygenation (Mox) is widely used in winemaking to enhance color and aroma, but its use is not always predictable. Here we investigate the effect of Mox, (while monitoring viable yeasts and SO2 levels), on color, anthocyanin-derived pigments, tannins, aro... |