Food research international (Ottawa, Ont.)
Dec 5, 2019
The phenolic compounds and aroma active compounds in feijoa (Acca sellowiana (O.Berg) Burret) juice from four New Zealand grown cultivars (Apollo, Unique, Opal Star, and Wiki Tu) were investigated. A high total phenolic content (maximum 1.89 mg GAE/m...
Food research international (Ottawa, Ont.)
Dec 2, 2019
Microwave-assisted extraction (MAE) allows to quickly achieve soluble compounds from solid matrices due to the promotion of temperatures higher than the solvent (atmospheric) boiling point, once a closed-vessel system is used for operating at high pr...
Food research international (Ottawa, Ont.)
Nov 21, 2019
Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vani...
Food research international (Ottawa, Ont.)
Nov 20, 2019
In Italy a particularly valuable chestnut is "Marrone di Roccadaspide", a protected geographical indication (PGI) product, deriving from a Castanea sativa cultivar, typical of Salerno province in Campania region. As chestnut industrial processes yiel...
Food research international (Ottawa, Ont.)
Jul 3, 2019
Winemaking generates large amounts of by-products, a well recognized source of phenolic compounds. However, less attention has been paid to the polysaccharide-rich fraction (PRF) and effects of fractionation techniques on its potential bioactivity. T...
Food research international (Ottawa, Ont.)
Mar 28, 2019
Foodborne pathogens such as Listeria spp. contain the ability to survive and multiply in poultry farming environments, which provides a route of contamination for poultry processing environments and final poultry products. An understanding of the eff...
Food research international (Ottawa, Ont.)
Mar 28, 2019
In recent years, the variety and volume of data acquired by modern analytical instruments in order to conduct a better authentication of food has dramatically increased. Several pattern recognition tools have been developed to deal with the large vol...
Food research international (Ottawa, Ont.)
Mar 25, 2019
The expected increase of global obesity prevalence makes it necessary to have information about the effects of meal intakes on the feeling of appetite. Because human clinical studies are time and cost intensive, there is a need for a reliable alterna...
Food research international (Ottawa, Ont.)
Mar 22, 2019
There are currently no standardized objective measures to evaluate beef flavor attributes, especially the comparison between raw beef and cooked beef. Beef flavor attribute is one of the most significant parameters for consumers. This study described...
Food research international (Ottawa, Ont.)
Dec 5, 2018
Serum free fatty acids (FFA) are generally elevated in obesity. The gut microbiota is involved in the host energy metabolism through the regulation of body fat storage, and a link between diet, FFA and the intestinal microbiota seems to exist. Our ai...