Food science & nutrition
May 20, 2016
The black walnut, is indigenous to eastern North America, and abscission of its fruit occurs around October. The fruit consists of a husk, a hard shell, and kernel. The husk is commonly discarded in processing, though it contains phenolic compounds ...
Food science & nutrition
Mar 29, 2016
BACKGROUND: The objective of the study was to determine sensitivity of strains from rabbit meat to enterocins.
Food science & nutrition
Dec 19, 2015
The Patagonian currant Ribes magellanicum is highly valued due to its pleasant flavor and sweet taste. The aim of this study was to characterize its constituents and to assess their antioxidant and cytoprotective properties. For the fruit phenolic-en...
Food science & nutrition
Nov 19, 2015
The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of w...
Food science & nutrition
Nov 18, 2015
Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0-10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total phenolics (Folin-Ciocalteu assay), antioxidant activity (2,2-diphenyl-1 pi...
Food science & nutrition
Nov 17, 2015
To meet the increased demand for wheat consumption, wheat cultivation in Sudan expanded southward to latitudes lower than 15°N, entering a new and warmer environment. Consequently, wheat breeders developed several wheat genotypes with high yields und...
Food science & nutrition
Sep 23, 2015
This study assessed the effect of cooking duration on starch hydrolyzing enzyme (α-amylase and α-glucosidase) activities, antioxidant (1,1-diphenyl-2 picrylhydrazyl [DPPH*], hydroxyl [OH*] radicals scavenging abilities and reducing power) properties,...
Food science & nutrition
Jul 30, 2015
The search for new antimicrobial compounds is ongoing. Its importance cannot be overemphasized in an era of emerging resistant pathogenic organisms. This study therefore investigated the phytochemical composition and antioxidant and antimicrobial act...
Food science & nutrition
Jul 30, 2015
The objective of this study was to evaluate the possibility of fortifying kunun zaki with tigernut milk extract due to nutritional deficiency of the former. Kunun zaki and tigernut milk extract (TME) were produced using traditional methods, with litt...
Food science & nutrition
Jun 29, 2015
Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme-assisted reduction in major soybean allergens in soy protein isolate using different food-grade proteases, while...