Food science and biotechnology
Nov 29, 2023
Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with were evaluated. The mea...
Food science and biotechnology
Nov 20, 2023
is a major foodborne pathogen causing serious illnesses. In this study, a new lytic bacteriophage SSJ01 that infects was isolated and characterized. It had a short non-contractile tail and belonged to the class. It rapidly adsorbed onto host cells...
Food science and biotechnology
Sep 19, 2023
UNLABELLED: Irradiation injury, especially caused by UVB, of the skin is one of the critical reasons for skin inflammation and damage. The present study aimed to explore the protective effect of leafy extract (SFLE) and its mechanism of action again...
Food science and biotechnology
Sep 4, 2023
In the present study, cellulase has been immobilized by two different methods of entrapment viz. encapsulation in calcium alginate and matrix entrapment in agar. The calcium alginate encapsulated beads showed an immobilization efficiency of 92.11% an...
Food science and biotechnology
Jul 14, 2023
Canola meal, a by-product of canola oil processing, is a source of bioactive compounds that show antioxidant and skin anti-aging effects through upcycling (i.e., creative reuse). Here we describe the antioxidant and skin anti-aging effects of canola ...
Food science and biotechnology
Dec 23, 2019
The aim of this study was to compare the phenolic compound profiles and antioxidant capacities of eight varieties of longan ( Lour.) planted in the middle and upper Yangtze River area. The total polyphenols content (TPC) and total flavonoids content ...
Food science and biotechnology
Dec 23, 2019
The objective of this study was to evaluate the effect of yellow mealworm ( L.) exuviae (ME) given as a prebiotic in 20% of the diet fed to BALB/c mice. Analysis of the ME revealed that it was mostly composed of crude protein (52.94%), crude fiber (1...
Food science and biotechnology
Dec 3, 2019
In this work, the fermentation conditions and the antibacterial characteristics of leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, lea...
Food science and biotechnology
Nov 28, 2019
The accumulation of reactive α-dicarbonyl leading to advanced glycation end products (AGEs) have been linked to pathophysiological diseases in many studies, such as atherosclerosis, cataract, cancer, and diabetic nephropathy. Glycation-generated AGEs...
Food science and biotechnology
Nov 27, 2019
To develop a beverage with high antioxidant capacity and desirable sensory characteristics, (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependen...