Food science and biotechnology
Dec 12, 2017
As the mechanism of aged black garlic (ABG) extract affecting lipid metabolism in adipocytes remains unclear, this study evaluated the effect of ABG extract on lipid metabolism and the expression of related proteins in mature 3T3-L1 adipocytes. ABG e...
Food science and biotechnology
Dec 12, 2017
Apricot is a popular fruit in the world with rich in carbohydrates, vitamins and elements as well as has high antioxidant capacity. In this study, fermentation of this juice by mono- and mixed cultures was investigated. All tested strains exhibited g...
Food science and biotechnology
Dec 12, 2017
Pumpkin () is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar...
Food science and biotechnology
Dec 12, 2017
This study investigated the use of polyglyceryl esters (PGE) as stabilizer in improving stability and anti-inflammatory activity of nanosuspended branched-chain amino acids (BCAAs). BCAAs nanosuspended with stabilizer (BS) exhibited improved stabilit...
Food science and biotechnology
Dec 12, 2017
An ultra-performance liquid chromatography-tunable ultraviolet method was optimized and validated for the simultaneous analysis of nine chemical preservatives in processed animal products. The limits of detection and quantification for the preservati...
Food science and biotechnology
Dec 12, 2017
In the current study, debittering of ( L.) juice using polystyrene resins was investigated and optimized using the Box-Behnken response surface methodology. The effects of independent variables including resin type (cation exchange resin, anion exch...
Food science and biotechnology
Nov 15, 2017
This study was carried out to find a method to control tyrosine decarboxylase activity (TDC) of a strain of capable of producing high levels of tyramine. To select a TDC inhibitor, enzyme assay was first performed using purified TDC enzyme and 0.1% ...
Food science and biotechnology
Nov 14, 2017
This study was designed to isolate lactic acid bacteria (LAB) with β-glucosidase activity and probiotic properties from Korean fermented foods. Among nine isolates, four LAB strains had excellent survival rates at pH 2.5 with 0.3% (w/v) pepsin for 3 ...
Food science and biotechnology
Oct 23, 2017
The sporicidal activities of the herbs were investigated to screen for novel antimicrobial substances against spores. The bacterial inactivation effects of ethanol extracts of coriander, caraway, mace at concentrations of 0.5% (w/v) and 1.0-2.5% wer...
Food science and biotechnology
Oct 10, 2017
An effective method for the ultrasound-assisted extraction of indigo and indirubin from Fort. was established and their antioxidant activities were investigated. Response surface methodology based on a three-level, four-factor Box-Behnken design was...