Foods
IF
4.09
Papers
2084
Papers 4671
1 page of 468 pages (4,671 results)
Newest
#1Iris Batista LeiteH-Index: 1
#2Carolina Duque Magalhães (UFRJ: Federal University of Rio de Janeiro)
Last. Eliane FialhoH-Index: 18
view all 0 authors...
The addition of honey to mixed beverages is interesting due to its contribution to the sweet taste, as well as because it is a dietary source of bioactive compounds. In this study, we investigated the chemical composition and sensory acceptance of an apple and passion fruit mixed beverage with added honey. The addition of honey did not produce a noticeable change in instrumental color but led to an increase in total soluble solids contents, and FRAP (20%), TEAC (72%), and DPPH (62%) values. The ...
Source
#2Yaoyao PengH-Index: 5
Last. Siew Young QuekH-Index: 35
view all 0 authors...
Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study, β-carotene, lutein, zeaxanthin, and fish oil were co-encapsulated by microfluidic-jet spray drying (MFJSD), two-fluid nozzle spray drying (SD), and freeze-drying (FD), respectively. The aim of the current study is to understand the effect of d...
Source
#2Elisabetta MonetaH-Index: 20
Last. Fiorella SinesioH-Index: 21
view all 0 authors...
The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this regard, we investigated how explicit responses of liking and perceived intensity of sensory features (sweet, bitter, and astringency) and implicit objective physiological responses of Heart Rate (HR) a...
Source
#1Ina VasileanH-Index: 5
#2Iuliana AproduH-Index: 17
Last. Livia PatrașcuH-Index: 1
view all 0 authors...
Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased ...
Source
The imbalance in the supply and demand for resources is a thorny issue that many countries have to face. Food is a basic resource throughout the world. Understanding the exact situation of food production and consumption is an important foundation for sustainable development. This paper aims to explore the quantity and pattern changes in food production and consumption in Kazakhstan. This can reflect the level of residents’ standard of living and the situation of natural resource use. This paper...
Source
Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60–160 °C) ...
Source
#1Klára BartákováH-Index: 1
#2Lenka VorlováH-Index: 16
Last. Bohumíra JanštováH-Index: 12
view all 0 authors...
Yoghurts from cow, goat and sheep milk were produced and stored under defined conditions to monitor the influence of various factors on the benzoic acid content as determined by Ultra High Performance Liquid Chromatography (UHPLC). The highest level of benzoic acid was found in sheep yoghurt (43.26 ± 5.11 mg kg−1) and the lowest in cow yoghurt (13.38 ± 3.56 mg kg−1), with goat yoghurt (21.31 ± 5.66 mg kg−1) falling in between. Benzoic acid content did not show statistically significant variation...
Source
In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginate and potato starch (F2), zein and chitosan (F3), and chitosan, sodium alginate and potato starch (F4), in addition to the control treatment with distilled water. The treated samples were assessed per...
Source
#1Rossana RoilaH-Index: 9
#2Raffaella BranciariH-Index: 14
Last. Ivan PecorelliH-Index: 7
view all 0 authors...
Aflatoxin food contamination represents a rising global issue that will continue to increase due to climate change. Aflatoxin M1 (AFM1) is of high concern for the whole dairy industry. In light of AFM1′s harmful potential, a human health exposure assessment and risk characterization were performed for all age populations of central Italy with regard to milk and cheese consumption by means of the margin of exposure (MOE). In total, 16,934 cow and ewe’s milk samples were collected from 2014 to 202...
Source
#1Adriana ArigòH-Index: 5
#2Francesca RiganoH-Index: 11
Last. Luigi MondelloH-Index: 69
view all 0 authors...
Official regulations concerning the maximum number of substances in food are introduced as a consequence of possible adverse effects, after oral administration. In this regard, analytical methods are necessary in order to determine specific targets. Among oxygen heterocyclic compounds (OHCs, that are furocoumarins, coumarins and polymethoxyflavones), only coumarin is subject to restriction by the Regulation (EC) No 1334/2008 of the European Parliament. Furocoumarins are known for their phototoxi...
Source
12345678910
Top fields of study
Fermentation
Chemistry
Antioxidant
Food science
Chromatography
Biochemistry
Polyphenol
Biology