Food science and biotechnology
Oct 15, 2019
The objective of this study was to increase the bioavailability of (IB) through fermentation with probiotic D30, and to evaluate the chemical composition, viability, and anti-inflammatory effect of fermented (FIB). IB was fermented with D30 at 37...
Food science and biotechnology
Oct 14, 2019
In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933-1162 mg GAE/L and 66.64-470.86 mg/L in terms...
Food science and biotechnology
Dec 15, 2018
The heat-based spray drying process generating the highest level of advanced glycation end-products (AGEs) in the infant formula processing was set as a control point from which the levels of AGE markers, -carboxymethyllysine, 5-hydroxymethylfurfural...
Food science and biotechnology
Nov 22, 2018
To improve the efficiency of polysaccharide extraction, vacuum technology was used to breakdown the cell wall to extract polysaccharides from stipe, and the optimal parameters were optimized by response surface methodology. Then the antioxidant acti...
Food science and biotechnology
Oct 30, 2018
Medicinal plants with antimicrobial action have been investigated for uses against biofilms, among which, , citronella, stands out as a promising species. The present study aims to evaluate the antimicrobial and antibiofilm action of the essential oi...
Food science and biotechnology
Oct 25, 2018
This study examined the impact of emulsifier type on the physicochemical characteristics and antifungal capacity of oregano oil-in-water emulsions: Tween 80, hydroxylated soy lecithin, and gum arabic. GC/MS analysis showed that the major components o...
Food science and biotechnology
Sep 17, 2018
Ultrasound is one of emerging technique's which is being investigated extremely on food applications and extraction process. In this study, ultrasound-assisted solvent extraction was employed to extract vegetable oil from coriander ( L.) seeds. A res...
Food science and biotechnology
Sep 3, 2018
This study was to establish an integrated process for the co-production of γ-aminobutyric acid (GABA) and live probiotics. Six probiotic bacteria were screened and ATCC 6051 showed the highest GABA-producing capacity. The optimal temperature and ini...
Food science and biotechnology
Jul 14, 2018
Acidic electrolyzed water (AEW) was used for collards sanitization. In the AEW (pH of 3.6; 230 mg/L chlorine) generator, the rates of brine inflow and catholyte outflow were 2.73 and 442 mL/min, respectively. Following treatment of the collards with ...
Food science and biotechnology
Dec 16, 2017
In this paper, an optimal semi-continuous process for vinegar production from edible alcohol through biotransformation by acetic acid bacteria (AAB) WUST-01 was developed. The optimized medium composition for the starting-up stage was glucose 5.1 g/L...