Food research international (Ottawa, Ont.)
32156370
The aim of this study was to improve the stability and antioxidant activity of yarrow phenolic compounds upon an in vitro simulated gastrointestinal digestion. Therefore, two types of caseins-based delivery systems, sodium caseinate stabilized nanoem...
Food research international (Ottawa, Ont.)
32156354
A new Ultrasound-Ultrafiltration-Assisted Alkaline Isoelectric Precipitation (UUAAIP) technique was employed for producing alfalfa protein isolate from alfalfa leaves. A five-factor-three-level Box-Behnken Design (BBD) was used to optimize the UUAAIP...
Catechins in green tea possess various health benefits. Enzymatic treatment improves physiological activities by inducing bioconversion of catechins. Here, we investigated the effect of green tea infusion (GT) after tannase treatment, which transform...
The effects of 3 ethanol levels (30, 50, and 70%) with and without thiamine dilaurylsulfate (TDS; 1,000 ppm) were evaluated for the reduction of natural mesophilic aerobic bacteria (MAB), coliforms, and inoculated Salmonella Typhimurium (S. Typhimuri...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
32062401
Clostridium perfringens (C. perfringens) has the ability to form metabolically-dormant spores that can survive food preservation processes and cause food spoilage and foodborne safety risks upon germination outgrowth. This study was conducted to inve...
Food research international (Ottawa, Ont.)
32036915
Microwave-assisted extraction (MAE) allows to quickly achieve soluble compounds from solid matrices due to the promotion of temperatures higher than the solvent (atmospheric) boiling point, once a closed-vessel system is used for operating at high pr...
Food research international (Ottawa, Ont.)
31000286
Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of "positive" bacteria to kill or prevent the gr...
Verification of food authenticity establishes consumer trust in food ingredients and components of processed food. Next to genetic or protein markers, chemicals are unique identifiers of food components. Non-targeted metabolomics is ideally suited to...
In this study, pectinase-assisted extraction of cashew apple juice was modeled and optimized using a multi-layer artificial neural network (ANN) coupled with genetic algorithm (GA). The effect of incubation time, incubation temperature, and enzyme co...
Critical reviews in food science and nutrition
33016094
Processed food has become an indispensable part of the human food chain. It provides rich nutrition for human health and satisfies various other requirements for food consumption. However, establishing traceability systems for processed food faces a ...