Food research international (Ottawa, Ont.)
Jul 14, 2024
The geographical origin of Panax ginseng significantly influences its nutritional value and chemical composition, which in turn affects its market price. Traditional methods for analyzing these differences are often time-consuming and require substan...
Food research international (Ottawa, Ont.)
Jun 28, 2024
Brown sugar is a natural sweetener obtained by thermal processing, with interesting nutritional characteristics. However, it has significant sensory variability, which directly affects product quality and consumer choice. Therefore, developing rapid ...
Food research international (Ottawa, Ont.)
Jun 19, 2024
Salmonella is a foodborne pathogen that causes salmonellosis, of which retail chicken meat is a major source. However, the prevalence of Salmonella in different retail chicken supply modes and the threat posed to consumers remains unclear. The preval...
Food research international (Ottawa, Ont.)
May 27, 2024
Total volatile basic nitrogen (TVB-N) serves as a crucial indicator for evaluating the freshness of salmon. This study aimed to achieve accurate and non-destructive prediction of TVB-N content in salmon fillets stored in multiple temperature settings...
Food research international (Ottawa, Ont.)
May 10, 2024
Vibrio parahaemolyticus and Vibrio vulnificus are bacteria with a significant public health impact. Identifying factors impacting their presence and concentrations in food sources could enable the identification of significant risk factors and preven...
Food research international (Ottawa, Ont.)
Jan 3, 2024
In addressing the generalization issue faced by data-driven methods in food origin traceability, especially when encountering diverse input variable sets, such as elemental contents (C, N, S), stable isotopes (C, N, S, H and O) and 43 elements measur...
Food research international (Ottawa, Ont.)
Dec 20, 2023
Inga laurina is a plant species which produces edible fruits, and until now there is little information available concerning its nutritional, chemical and bioactive composition. In this study, we evaluated for the first time the proximate composition...
Food research international (Ottawa, Ont.)
Dec 19, 2023
Coffee processing generates large amounts of residues of which a portion still has bioactive properties due to their richness in phenolic compounds. This study aimed to obtain a coffee husks extract (CHE) and to encapsulate it (ECHE) with polyvinylpy...
Food research international (Ottawa, Ont.)
Dec 19, 2023
Overweight and obesity are typical conditions of chronic low-intensity systemic inflammatory responses, and both have become more common in recent decades, which emphasizes the necessity for healthier diet intake. Fruits such as grapes are rich in an...
Food research international (Ottawa, Ont.)
Oct 27, 2023
Dairy-derived angiotensin-I-converting enzyme inhibitory peptides (ANGICon-EIPs) have been regarded as a relatively safe supplementary diet-therapy strategy for individuals with hypertension, and short-chain peptides may have more relevant antihypert...