Food research international (Ottawa, Ont.)
38309895
Overweight and obesity are typical conditions of chronic low-intensity systemic inflammatory responses, and both have become more common in recent decades, which emphasizes the necessity for healthier diet intake. Fruits such as grapes are rich in an...
Food research international (Ottawa, Ont.)
30716954
To improve sustained-release property, stability and bioavailability of anthocyanins (ACNs) in vitro, we fabricated the nanocomplexes with chitosan hydrochloride (CHC), carboxymethyl chitosan (CMC) and β-Lactoglobulin (β-Lg). Response surface methodo...
Food research international (Ottawa, Ont.)
30716912
This study evaluated the viability of Lactobacillus rhamnosus GG (LGG) and its in vitro and in vivo resistance to the gastrointestinal tract (GIT) when carried by a mixed fermented pineapple and jussara juice. The effects of product ingestion on the ...
The purpose of this study was to explain how extracts from chokeberry and blackcurrant interact with the lipid phase of biological membrane and with human albumin - the main protein of blood. Aiming at better understanding of the observed biological ...
Journal of the science of food and agriculture
33211339
BACKGROUND: This paper proposes a novel method to improve accuracy and efficiency in detecting the quality of blueberry fruit, taking advantage of deep learning in classification tasks. We first collected 'Tifblue' blueberries at seven different stag...
This investigation aimed to develop a method to predict the total soluble solids (TSS), titratable acidity, TSS/titratable acidity, vitamin C, anthocyanin, and total carotenoids contents using surface color values (L*, Hue and chroma), single fruit w...
Using the earth-abundant natural biomaterials to manufacture functional electronic devices meets the sustainable requirement of green electronics, especially for the practical application of memristors in data storage and neuromorphic computing. Howe...
Journal of nutritional science and vitaminology
36436994
Foods contain not only nutrients but also a wide variety of components related to flavor and functionality. Many studies have been conducted on the components of foods. Quantitative analysis has been used to assess compounds in food such as sugars, a...
Nut kernel color is a crucial quality indicator affecting the consumers first impression of the product. While growing evidence suggests that plant phenolics and their derivatives are linked to nut kernel color, the compounds (biomarkers) responsible...
How to develop contrast agents for cancer theranostics is a meaningful and challenging endeavor, and rare earth nanoparticles (RENPs) may provide a possible solution. In this study, we initially modified RENPs through the application of photodynamic ...