Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut Ronnie Ramsaran, Vidya de Gannes* and Gaius Eudoxie Department of Food Production, The University of the West Indies, St. Augustine Campus, Trinidad and Tobago Introduction: This study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation...
food science, wheat, flour, starch, protein
Decoupled Nutrient Status: a framework to disentangle host from microbial responses to diets that vary in digestibility Emily M. Venable* and Rachel N. Carmody* Department of Human Evolutionary Biology, Nutritional and Microbial Ecology Lab, Harvard University, Cambridge, MA, United States Diet shapes the gut microbiome, which in turn influences host phenotype. Accordingly, there is much interest in leveraging diet to modulate gut microbial communities and host biology. However, recent...
food science, polyphenols, flour, starch, protein
Microstructure of confectionery masses revealed by cryo-planing Jaap Nijsse 1 *, Adriana Fernanda Cruz Serna 2 and Sergey M. Melnikov 2 1 Consistence Microstructure Research Laboratory, Barendrecht, Netherlands, 2 IFFCO Central R&D, Sharjah, United Arab Emirates Here we present a novel, combined cryo-scanning electron microscopy (cryo- SEM) and confocal laser scanning microscopy (CLSM) method for imaging of chocolate confectionery product microstructures of several millimeters down to about...
food science, processing, quality, sensory, texture
Long-term-survival phase cells of Salmonella enteritidis ATCC 13076 exhibit significantly greater tolerance to atmospheric cold plasma treatment of shell eggs Kia Barry 1 , Aubrey Mendonça 1 ,2 *, Gregory J. Phillips 1†, Terri Boylston 2 , Paulo Fortes-Da-Silva 2 , Byron Brehm-Stecher 1 ,2 , Vijay Juneja 3 and Zifan Wan 4 1 Interdepartmental Microbiology Program, Iowa State University, Ames, IA, United States, 2 Department of Food Science and Human Nutrition, Iowa State University, Ames, IA,...
food science, wheat, protein, fiber, nutrition
Editorial: Recent knowledge on the applications of molecular hydrogen in plant physiology, crop production, and food processing Duried Alwazeer 1 , Longna Li 2 , Alexandros Ch. Stratakos 3 , Tyler W. LeBaron 4 , 5 , John T. Hancock 3 * and Yves Waché 6 1 Department of Nutrition and Dietetics, Faculty of Health Sciences, Iğdır University, Iğdır, Türkiye, 2 Laboratory Center of Life Sciences, College of Life Sciences, Nanjing Agricultural University, Nanjing, China, 3 School of Applied Sciences,...
food science, antioxidants, wheat, nutrition, processing
Frontiers in Food Science and Technology frontiersin.org 02 Barua et al. 10.3389/frfst.2024.1466604
food science, starch, fiber, nutrition, processing
Generative artificial intelligence in the agri-food value chain - overview, potential, and research challenges Christian Krupitzer* Department of Food Informatics and Computational Science Hub, University of Hohenheim, Stuttgart, Germany ChatGPT uses a so called Large Language Model (LLM) to provide textual output of analyzed data. Those LLMs are one example for Generative Artificial Intelligence (AI), which focuses on creating new content, e.g., text, images, or music, based on learned...
food science, nutrition, processing, quality, sensory
Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods Silvina Alicia Pujato, Diego Javier Mercanti, Mariángeles Briggiler Marcó, María Luján Capra, Andrea Quiberoni and Daniela Marta Guglielmotti* Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Santa Fe, Argentina Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended...
food science, protein, nutrition, processing, quality
Assessment of dietary intake in children (6–48 months) and mothers (15–49 years) in different farming systems in Kenya using multiple pass 24-h recall H. K. Wakhungu 1 ,2 ,3 *, G. Abong’1 , C. Muthike 1 , J. Muema 3, 4 ,5 , N. Mutono 3 ,4 , 5 , G. P. Omondi 3 ,6 , S. M. Thumbi 3 ,4 ,5 ,7 and Z. Bukania 3 ,8 1 Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya, 2 Kenya Institute for Public Policy Research and Analysis, Nairobi, Kenya, 3 Feed the Future...
food science, antioxidants, wheat, starch, protein
Characterization of biopolymers based antibacterial films enriched with thyme essential oil and their application for milk cake preservation Mehraj Fatema Z. Mulla 1 *, Jasim Ahmed 2 , Aateka Vahora 3 , Shivani Pathania 1 and Mahmoud Said Rashed 1 1 Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ireland, 2 Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait, 3 KUNRF, Kuwait University, Kuwait City, Kuwait...
food science, polyphenols, starch, protein, nutrition
A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages Hassan Zia 1 , 2 *, Ana Slatnar 2 , Tatjana Košmerl 2 and Mojca Korošec 2 1 GfL Gesellschaft für Lebensmittel-Forschung mbH, Berlin, Germany, 2 Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia Alternatives to the conventional thermal processing (TT) of food are an area of research that has grown tremendously in recent decades. The impact of...
food science, polyphenols, antioxidants, starch, protein
Determination of a representative food mass-to-surface area ratio (mF /A) for estimating migration values of food contact substances in single use food contact articles marketed in the United States Lauren M. Zhovmer 1 *, Andres M. GonzalezBonet 1 , Madhur Garg 2 , Allan B. Bailey 1 and Kirk B. Arvidson 1 1 US Food and Drug Administration (US FDA), Center for Food Safety and Applied Nutrition (CFSAN), College Park, MD, United States, 2 Oak Ridge Institute for Science and Education (ORISE), Oak...
food science, flour, protein, nutrition, processing
Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation Konstantinos Zaharioudakis 1 , Constantinos E. Salmas 2 *, Nikolaos D. Andritsos 1 , Eleni Kollia 3 , Areti Leontiou 1 , Vasillios K. Karabagias 1 , Andreas Karydis-Messinis 2 , Dimitrios Moschovas 2 , Nikolaos E. Zafeiropoulos 2 , Apostolos Avgeropoulos 2 , Charalampos Proestos 3 * and Aris E. Giannakas 1 * 1 Department of Food...
food science, antioxidants, protein, nutrition, processing
Frontiers in Food Science and Technology frontiersin.org 02 Carpentieri et al. 10.3389/frfst.2024.1416654
food science, wheat, flour, starch, protein
Ozone treatment of meat and meat products: a review Belén Giménez 1†, Noemí Zaritzky 1 , 2 *† and Natalia Graiver 1 1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de La Plata, La Plata, Argentina, 2 Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata, La Plata, Argentina Ozone treatment is a non-thermal method for disinfection;...
food science, polyphenols, protein, nutrition, processing
1 Introduction Globally, a growing interest in healthy lifestyles drives the market for functional foods (Camelo-Silva et al., 2024; Galanakis, 2021; Sorita et al., 2022). In this context, plant-based beverages such as cereals, nuts, and legumes fermented with probiotics have been explored to produce non-dairy beverages, emerging as a significant segment within functional foods (Popova et al., 2023). Due to their health-promoting properties, the growth preference for plant-based diets is not...
food science, polyphenols, antioxidants, wheat, flour
Molecular hydrogen: a sustainable strategy for agricultural and food production challenges Duried Alwazeer 1 ,2 ,3 *, John T. Hancock 4 , Grace Russell 4 , Alexandros Ch. Stratakos 4 , Longna Li 5 , Ayhan Çiğdem 2, 3 , Tunahan Engin 2 ,3 and Tyler W. LeBaron 6, 7 1 Department of Nutrition and Dietetics, Faculty of Health Sciences, Iğdır University, Iğdır, Türkiye, 2 Research Center for Redox Applications in Foods (RCRAF), Iğdır University, Iğdır, Türkiye, 3 Innovative Food Technologies...
food science, antioxidants, wheat, starch, protein
Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes Sharvary Arun Vichare and Sonia Morya * Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India Nowadays, oilseed cakes are the by-products of oil extraction, have gained significant interest due to their wide range of nutritional, functional, and medicinal properties. The review paper is an overview of the applications of...
food science, polyphenols, antioxidants, wheat, flour
Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation Sawsan Affes 1 *, Inmaculada Aranaz 2 , Niuris Acosta 2 , Ángeles Heras 2 , Moncef Nasri 1 and Hana Maalej 3 1 Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax, Tunisia, 2 Department of Chemistry in Pharmaceutical Science, Faculty of Pharmacy. Pluridisciplinar Institute,...
food science, antioxidants, starch, fiber, color
Editorial: Improving protein functionality using conventional and non-conventional methods Waqas N. Baba 1 , Akmal Nazir 2 *, Fawzi Banat 3 , Constantinos Stathopoulos 4 and Nur Cebi 5 1 University of Kashmir, Srinagar, India, 2 United Arab Emirates University, Al-Ain, United Arab Emirates, 3 Khalifa University, Abu Dhabi, United Arab Emirates, 4 Faculty of Health, University of Canberra, Bruce, ACT, Australia, 5 Yıldız Technical University, Istanbul, Türkiye KEYWORDS proteins, functionality,...
food science, flour, protein, nutrition, processing
Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies Khadijat Oluwashola Abdulrazaaq 1 , 2 , Yunus Temitayo Imam 1 ,3 *, Emmanuel Anyachukwu Irondi 1 * and Emmanuel Oladipo Ajani 1 1 Department of Biochemistry, Kwara State University Malete, Ilorin, Nigeria, 2 Department Pharmaceutical and Medicinal Chemistry, University of Ilorin, Ilorin, Nigeria, 3 Department of Biochemistry, University of Abuja, Abuja, Nigeria The use of gluten-free...
food science, antioxidants, wheat, flour, starch
Frontiers in Food Science and Technology frontiersin.org 02 Siddique et al. 10.3389/frfst.2024.1388461
food science, polyphenols, antioxidants, wheat, flour
Binderless particleboards obtained 100% from winery by-products for the packaging industry Raquel A. Fernandes 1 ,2 ,3 *, Sandro Lopes 1 , Nuno Ferreira 1 , Jorge Santos 1 ,2 ,3 , Jorge M. Martins 2 ,3 ,4 and Luisa H. Carvalho 2 ,3 ,4 * 1 ARCP Colab—Rede de Competências em Polímeros, Porto, Portugal, 2 LEPABE—Faculty of Engineering, University of Porto, Porto, Portugal, 3 ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal, 4...
food science, polyphenols, antioxidants, fiber, nutrition
Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24months in Ethiopia: a systematic review and meta-analysis Agerie Mengistie Zeleke 1 *, Worku Chekol Tassew 2 , Yeshiwas Ayale Ferede 1 and Tadele Maru Andargie 3 1 Department of Midwifery, Tedda Health Science College, Gondar, Ethiopia, 2 Department of Nurse, Tedda Health Science College, Gondar, Ethiopia, 3 Department of Environmental Health, Tedda Health Science College, Gondar, Ethiopia...
food science, nutrition, processing, quality, storage
Unreliability of clustering results in sensory studies and a strategy to address the issue Rajesh Kumar and Edgar Chambers IV* Department of Food, Nutrition, Dietetics, and Health, Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS, United States Researchers commonly use hierarchical clustering (HC) or k-means (KM) for grouping products, attributes, or consumers. However, the results produced by these approaches can differ widely depending on the specific...
food science, protein, nutrition, quality, sensory
Microbial ecology and fermentation of Coffea canephora Patrícia Campos Bernardes 1 , Jussara Moreira Coelho 1 , Pâmela Mynsen Machado Martins 2 and Rosane Freitas Schwan 3 * 1 Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil, 2 Department of Food Engineering, Federal University of Lavras, Lavras, Brazil, 3 Department of Biology, Federal University of Lavras, Lavras, Brazil Recent investigations into the microbiota and fermentation of Coffea canephora fruits...
food science, protein, fiber, nutrition, processing
Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology Katerina Koshenaj 1 and Giovanna Ferrari 1 , 2 * 1 Department of Industrial Engineering, University of Salerno, Fisciano, Italy, 2 ProdAl Scarl, Via Giovanni Paolo II, Fisciano, Italy Introduction: This study aimed to determine the optimal processing conditions to produce stable starch-based hydrogels by high-pressure processing (HPP) via response...
food science, wheat, flour, starch, protein
Seed storage allergens tackled via next-generation research assistant Adriana Rita Evangelista†, Ciro Gianmaria Amoroso†, Chiara Nitride and Giuseppe Andolfo* Department of Agricultural Sciences, University of Naples “Federico II”, Portici, Italy The expanding consumption of plant proteins in the diet to overcome the environmental issues associated with animal proteins is increasing the incidence of food-induced allergic reactions. One of the 21st-century research drivers in agriculture...
food science, wheat, protein, nutrition, processing
Highlights • Microbial photoinactivation efficacy is higher when curcumin-Surfynol 465 micelles are used. • Surfynol 465 may disrupt the cell’s membrane, enhancing inactivation. • Non-partitioned curcumin may have a significant role in microbial photoinactivation. 1 Introduction Microbial photodynamic inactivation (PDI) has received considerable attention as a novel strategy for surface sanitation that could potentially replace the currently used methods. PDI uses photosensitizers (PS) in...
food science, protein, processing, quality, color
Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies Baris Ozel 1 , Berkay Berk 2 , Sirvan Sultan Uguz 3 , Leonid Grunin 3 and Mecit Halil Oztop 1 * 1 Department of Food Engineering, Middle East Technical University, Ankara, Türkiye, 2 Department of Food Engineering, Izmir Institute of Technology, Izmir, Türkiye, 3 Resonance Systems GmbH, Kirchheim, Germany Hard candies produced from sucrose and doctoring agents such as glucose...
food science, starch, protein, quality, sensory
Enhancing food safety and cultivated meat production: exploring the impact of microplastics on fish muscle cell proliferation and differentiation Taozhu Sun 1 , Alfonso Timoneda 1 , Amiti Banavar 1 and Reza Ovissipour 2 * 1 Virginia Seafood Agricultural Research and Extension, Hampton, VA, United States, 2 Department of Food Science and Technology, Texas A&M University, College Station, TX, United States Cultivated meat, a sustainable alternative to traditional livestock farming, has gained...
food science, protein, fiber, nutrition, processing
Editorial: Post-pandemic foods: development, processing, acceptance and quality Wan Abd Al Qadr Imad Wan-Mohtar 1 *, Zul Ilham 2 *, Wahyudi David 3 , Nurul Aqilah Mohd Zaini 4 and Sarina Abdul Halim-Lim 5 * 1 Functional Omics and Bioprocess Development Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia, 2 Faculty of Science, Bioresources and Bioprocessing Research Group, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur,...
food science, starch, protein, nutrition, processing
Review on physical properties and acrylamide formation in seaweed bread Lukas Salvó Aabel 1 , Sarah Normann Jensen 1 ,2 , Elena Hakme 2 and Aberham Hailu Feyissa 1 * 1 Food Production Engineering, DTU Food, Technical University of Denmark, Lyngby, Denmark, 2 Analytical Food Chemistry, DTU Food, Technical University of Denmark, Lyngby, Denmark Bread, a dietary staple worldwide, owes its diverse physical properties to a complex interplay of composition and processing. This review focuses on...
food science, polyphenols, antioxidants, wheat, flour
Frontiers in Food Science and Technology frontiersin.org 02 Gai et al. 10.3389/frfst.2023.1253227
food science, protein, nutrition, processing, quality
T10-09. J. Food Prot. 81, 71. Supplement A. Torres, N. S., Abercrombie, J. J., Srinivasan, A., Lopez-Ribot, J. L., Ramasubramanian, A. K., and Leung, K. P. (2016). Screening a commercial library of pharmacologically active small molecules against Staphylococcus aureus biofilms. Antimicrob. Agents Chemother. 60 (10), 5663–5672. doi:10.1128/aac.00377-16 Varsha, K. K., Devendra, L., Shilpa, G., Priya, S., Pandey, A., and Nampoothiri, K. M. (2015). 2,4-Di-tert-butyl phenol as the antifungal,...
food science, protein, processing, quality, color
Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization Brahmaiah Pendyala 1 , Pranav Vashisht 1 , Fur-Chi Chen 1 , Savannah E. Sanchez 2 ,3 , Bob Comstock 4 , Anders Omsland 2 and Ankit Patras 1 * 1 Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN, United States, 2 Paul G. Allen School for Global Health,...
food science, protein, nutrition, processing, quality
Editorial: Traditionally produced fermented foods and innovative technological processes Dele Raheem 1 *, Ariana Saraiva 2 , Conrado Carrascosa 2 and António Raposo 3 * 1 Arctic Centre, University of Lapland, Rovaniemi, Finland, 2 Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain, 3 CBIOS (Research Center for Biosciences and Health Technologies), Universidade...
food science, protein, nutrition, processing, quality
3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet Sónia Oliveira 1 *, María Dolores Torres Pérez 2 , Isabel Sousa 1 and Anabela Raymundo 1 1 LEAF (Linking Landscape Environment Agriculture and Food) Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal, 2 Department of Chemical Engineering, Science Faculty, Universidade de Vigo (Campus Ourense), Ourense, Spain The aim of the present work was to study the...
food science, antioxidants, wheat, flour, starch
Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology Ervehe Rrucaj 1 , 2 , Serena Carpentieri 1 , Francesco Siano 3 , Giovanna Ferrari 1 ,2 and Gianpiero Pataro 1 , 2 * 1 Department of Industrial Engineering, University of Salerno, Fisciano, Italy, 2 ProdAl Scarl, University of Salerno, Fisciano, Italy, 3 Institute of Food Science, National Research Council (CNR), Avellino, Italy...
food science, polyphenols, antioxidants, nutrition, processing
Editorial: Agro-morphological and nutritional profiling of crops Sapna Langyan 1 *, Tarun Belwal 2 , Chunpeng Craig Wan 3 , Pranjal Yadava 4 * and Tanushri Kaul 5 1 Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources (ICAR-NBPGR), New Delhi, India, 2 Department of Horticultural Science, Texas A&M University, College Station, TX, United States, 3 School of Agricultural Sciences, Jiangxi Agricultural University, Jiangxi, China, 4 Indian Agricultural Research...
food science, protein, nutrition, quality, analysis
Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts Oluwatoyin Oluwole 1 , Sulaimon Kosoko 1 , Oluwagbenga Familola 1 , Olaide Ibironke 1 , Ahmad Cheikyoussef 2 , Dele Raheem 3 *, Ariana Saraiva 4 and António Raposo 5 1 Food Technology Department, Federal Institute of Industrial Research, Lagos, Nigeria, 2 Science and Technology Division, Multidisciplinary Research Services, Centre for Research Services, University of Namibia, Windhoek, Namibia, 3...
food science, polyphenols, antioxidants, starch, protein
Maximizing the disinfection effectiveness of 254nm UV-C light with a special design unit: simulation and experimental approaches Hanyu Chen 1 , Carmen I. Moraru 1 * and Vladimir V. Protasenko 2 * 1 Department of Food Science, Cornell University, Ithaca, NY, United States, 2 Department of Electrical and Computational Engineering, Cornell University, Ithaca, NY, United States We propose a special design enclosure device that promotes isotropic distribution of germicidal UV-C light for the...
food science, processing, color, packaging, microorganisms
Quality control of hazelnut-based spreads: 1 H TD-NMR transverse relaxation Lena Trapp 1 , Saghar Kafashian 1 , Hilke Schacht 2 , Hermann Nirschl 1 and Gisela Guthausen 1 ,3 * 1 Institute of Mechanical Process Engineering and Mechanics, Karlsruhe Institute of Technology, Karlsruhe, Germany, 2 Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany, 3 Engler- Bunte-Institut, Water Chemistry and Technology, Karlsruhe Institute of Technology, Karlsruhe, Germany...
food science, wheat, flour, starch, fiber
Critical analysis of the use of white-box versus black-box models for multi-objective optimisation of small-scale biorefineries Viviane De Buck 1 , Mihaela I. Sbarciog 1 , 2 , Jef Cras 1 , Satyajeet S. Bhonsale 1 , Monika Polanska 1 and Jan F. M. Van Impe 1 * 1 BioTeC+ & OPTEC, Department of Chemical Engineering, KU Leuven, Ghent, Belgium, 2 3BIO- BioControl, École Polytechnique de Bruxelles, Université Libre de Bruxelles, Brussels, Belgium Biorefinery systems that are embedded in their local...
food science, protein, fiber, processing, quality
Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utilization and the choice of the filtration system in the European mussel aquaculture and processing industry Søren Espersen Schrøder 1 *, David San Martin 2 , Giuseppe Foti 2 , Monica Gutierrez 2 , Bruno Iñarra Chastagnol 2 , J. Rasmus Nielsen 1 and Erling Larsen 1 1 DTU Aqua, National Institute of Aquatic Resources, Technical University of Denmark, Kongens Lyngby, Denmark, 2...
food science, protein, processing, quality, packaging
Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture Camilly Fratelli 1 ,2 , Maria Cristiana Nunes 3 ,4 , Veridiana Vera De Rosso 5 , Anabela Raymundo 3 and Anna Rafaela Cavalcante Braga 6 ,7 * 1 Department of Physiology, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo, São Paulo, Brazil, 2 Department of Nutrition, Universidade Metropolitana de Santos (UNIMES), Santos,...
food science, antioxidants, wheat, flour, starch
Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages Stephen Yeboah 1 , Agartha Ohemeng 1 , Leticia Donkor 2 , F. K. Saalia 2 , George Amponsah Annor 3 and Angela Parry-Hanson Kunadu 1 * 1 Department of Food Science and Nutrition, University of Ghana, Accra, Ghana, 2 Department of Food Process Engineering, University of Ghana, Accra, Ghana, 3 Department of Food Science and Nutrition, University of...
food science, wheat, flour, starch, protein
Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce Anuj Purohit 1 , Mahima Jain 1 , Shubhajit Sarkhel 2 , Anupam Roy 2 and Anand Mohan 1 * 1 Department of Food Science and Technology, College of Agricultural and Environmental Science, University of Georgia, Athens, GA, United States, 2 Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra,...
food science, starch, protein, processing, quality
Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.) Nikola Laurenčíková 1 ,2 , Marek Živčák 2 , Susanne Neugart 1 and Tobias Pöhnl 1 * 1 Division of Quality and Sensory of Plant Products, Department of Crop Sciences, Georg-August- Universität Göttingen, Göttingen, Germany, 2 Department of Plant Physiology, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra, Slovakia...
food science, polyphenols, protein, nutrition, processing
Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez and Javier Raso* Food Technology, Veterinary Faculty, Agri-food Institute of Aragón-IA2, University of Zaragoza-CITA, Zaragoza, Spain Certain microorganisms are capable of proliferating in wine despite its low pH and high ethanol content. The yeasts of the Saccharomyces...
food science, nutrition, processing, quality, sensory