Food research international (Ottawa, Ont.)
Sep 9, 2021
Several non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture...
Food research international (Ottawa, Ont.)
Sep 8, 2021
Obesity is associated with chronic inflammation, intestinal dysbiosis, and colorectal cancer risk. The anti-cancer effects of kefir are highlighted. Here, lactating Wistar rats were divided into: Normal litter (NL); Kefir normal litter (KNL); Small l...
Food research international (Ottawa, Ont.)
Jun 30, 2021
Clostridium sporogenes spores are used as surrogates for Clostridium botulinum, to verify thermal exposure and lethality in sterilization regimes by food industries. Conventional methods to detect spores are time-consuming and labour intensive. The o...
Food research international (Ottawa, Ont.)
May 24, 2021
Food image recognition systems facilitate dietary assessment and in turn track users' dietary behaviors. However, due to the diversity of Chinese food, a quick and accurate food image recognizing is a particularly challenging task. The success of dee...
Food research international (Ottawa, Ont.)
Nov 10, 2020
Sensitivity of the somatosensory system may be influenced by multiple physiological parameters. Variations in oral physiology can arise from cross-cultural differences which may potentially affect sensory sensitivity. The aim of this case study was t...
Food research international (Ottawa, Ont.)
Dec 30, 2019
Storey onion (Allium cepa L. var. proliferum Regel) is a variety of onion commonly grown in northern China that has not been researched in detail. This study aimed to identify the chemical compositions of storey onion aqueous extracts by UPLC-ESI-MS/...
Food research international (Ottawa, Ont.)
Dec 23, 2019
In this study, the inhibitory capacity of Lactobacillus sakei strain L115 against Listeria monocytogenes has been assayed at 4, 8, 11, 15 and 20 °C in broth culture. Besides, the use of predictive microbiology models for describing growth of both mic...
Food research international (Ottawa, Ont.)
Dec 18, 2019
The aim of this study was to improve the stability and antioxidant activity of yarrow phenolic compounds upon an in vitro simulated gastrointestinal digestion. Therefore, two types of caseins-based delivery systems, sodium caseinate stabilized nanoem...
Food research international (Ottawa, Ont.)
Dec 17, 2019
A new Ultrasound-Ultrafiltration-Assisted Alkaline Isoelectric Precipitation (UUAAIP) technique was employed for producing alfalfa protein isolate from alfalfa leaves. A five-factor-three-level Box-Behnken Design (BBD) was used to optimize the UUAAIP...
Food research international (Ottawa, Ont.)
Dec 7, 2019
The relevance of an appropriate nutrition requires innovation in the design of food ingredients. The goal of this work was to obtain a powdered extract of quinoa by using spray-drying. To this aim, quinoa flour was suspended in water to obtain a solu...