Food research international (Ottawa, Ont.)
Nov 14, 2018
Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of "positive" bacteria to kill or prevent the gr...
Food research international (Ottawa, Ont.)
Nov 10, 2018
Moringa oleifera is a plant recognized for its compounds such as dietary fiber (oligosaccharides, amongst others) and polyphenols, with biological activities. These properties depend on bioactive compounds (BC) interactions with food matrix/digestion...
Food research international (Ottawa, Ont.)
Nov 1, 2018
In this study, potato starch (PS) was processed by high hydrostatic pressure (HHP) at 200, 350 and 500 MPa for 30 min at 25 °C. Effects of HHP-treated PS on the processing performance of PS-gluten and PS-hydroxypropylmethylcellulose (HPMC) dough-like...
Food research international (Ottawa, Ont.)
Oct 12, 2018
Titanium dioxide (TiO) is enclosed in many consumer products including pharmaceuticals, cosmetics, and foods. TiO (E171) is daily ingested as mixed nano- and submicron-sized particles since it is approved as a white colorant in Europe in a wide varie...
Food research international (Ottawa, Ont.)
Oct 9, 2018
The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted t...
Food research international (Ottawa, Ont.)
Oct 9, 2018
The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, obtained using different extraction techniques have ent...
Food research international (Ottawa, Ont.)
Oct 4, 2018
This study evaluated the viability of Lactobacillus rhamnosus GG (LGG) and its in vitro and in vivo resistance to the gastrointestinal tract (GIT) when carried by a mixed fermented pineapple and jussara juice. The effects of product ingestion on the ...
Food research international (Ottawa, Ont.)
Sep 25, 2018
In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs), phenolic compounds profile, and antioxidant capacity employing Oxygen Radical Absorbance C...
Food research international (Ottawa, Ont.)
Sep 18, 2018
The brewers' spent grain is a by-product generated during brewery process and is a potential source for arabinoxylans (AX) extraction. In the present work, the extraction and characterization of an arabinoxylan-rich fraction from brewers' spent grain...
Food research international (Ottawa, Ont.)
Sep 10, 2018
In this study, we evaluated the performance of a large-scale decontamination system based on a washing process in combination with pulsed light (PL) exposure and HO/chlorine. In order to identify optimum processing condition, we first evaluated the e...