☆ 4.7 Article

Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products

FOODS (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products

Marta Moniente et al.

Summary: A method for the quantitative determination of four biogenic amines in different dairy products has been developed and applied to milk, yogurt, and kefir samples. Significant levels of biogenic amines were found in yogurt and kefir samples, with values reaching up to 79 mg/kg in kefir samples. While these levels are not a cause for concern for the general population, they are important to be known by individuals sensitive to biogenic amines.

FOOD RESEARCH INTERNATIONAL (2023)

添加到收藏夹

Review Biochemistry & Molecular Biology

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

Nasir Md Nur'Aqilah et al.

Summary: The food production industry generates millions of tonnes of waste daily, and the utilization of waste from popular fruits and vegetables has gained attention. Efficiently utilizing food waste aligns with the SDGs and can contribute to sustainable consumption and production. This paper provides an overview of high-added-value compounds derived from fruit and vegetable waste, including bioactive compounds with antioxidant properties. Additionally, waste materials like peels, seeds, and pomace find applications in the food industry as adsorbents, colorants, indicators, and enzymes.

MOLECULES (2023)

添加到收藏夹

Article Food Science & Technology

Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation

Elena Bartkiene et al.

Summary: This study aimed to evaluate the changes in characteristics of fermented Agaricus bisporus (white and brown) using different LAB strains. The fermented mushrooms showed higher LAB count and lower pH, lightness, redness, and yellowness compared to non-fermented mushrooms. Biogenic amine content and fatty acid profiles differed between fermented and non-fermented mushrooms. The volatile compound profile of fermented mushrooms was analyzed for the first time. Fermented mushrooms were well accepted by consumers. The emotional evaluation showed significant effects on different emotions.

FOODS (2023)

添加到收藏夹

Review Horticulture

Cultivation, Phytochemistry, Health Claims, and Genetic Diversity of Sambucus nigra, a Versatile Plant with Many Beneficial Properties

Giandomenico Corrado et al.

Summary: Sambucus is a widely distributed plant genus with long history of medicinal and nutritional uses. The most studied species, Sambucus nigra, is rich in bioactive compounds and has various health benefits. In this review, the cultivation, production, and phytochemical components of Sambucus nigra were discussed. Genetic variability, functional diversity, and evolutionary relationships were also evaluated using DNA-based techniques. Despite its potential benefits, Sambucus nigra has received limited attention in terms of horticulture, breeding, and molecular genetics, while studies on its biochemical composition and health benefits are well developed. Further research is needed to understand the factors influencing plant growth and production, as well as explore new applications and industrial uses of this underutilized species.

HORTICULTURAE (2023)

添加到收藏夹

Article Agricultural Engineering

Valorization of seabuckthorn pomace to obtain bioactive carotenoids: An innovative approach of using green extraction techniques (ultrasonic and microwave-assisted extractions) synergized with green solvents (edible oils)

Minaxi Sharma et al.

Summary: The study focused on the extraction of carotenoids from seabuckthorn pomace using green extraction technologies, which exhibited high total carotenoid content in ultrasound- and microwave-assisted extraction. The extracts showed promising antioxidant properties and high total phenolic content, suggesting potential applications in the food industry.

INDUSTRIAL CROPS AND PRODUCTS (2022)

添加到收藏夹

Article Food Science & Technology

Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis

Anna Carolina G. Penna et al.

Summary: The study evaluated consumers' perception and emotional profile towards kefir products labeled with different dyes. The results showed that artificial dyes had a negative impact on consumer perception and emotional profile, while natural and residue dyes were positively received and had good emotional receptivity.

JOURNAL OF SENSORY STUDIES (2022)

添加到收藏夹

Article Green & Sustainable Science & Technology

Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

Laura Calabuig-Jimenez et al.

Summary: Promoting circular economy by turning food processing waste into functional ingredients poses a challenge, but using hot air drying and milling to obtain powdered products from blueberry pomace has shown promising results. The study analyzed the effect of drying temperature and granulometry on physicochemical properties, including antioxidant properties and anthocyanins content. The powders had high fiber content, good water interaction properties, and stable physicochemical properties over a 20-week storage period.

SUSTAINABILITY (2022)

添加到收藏夹

Article Chemistry, Applied

Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method

Trinidad Perez-Palacios et al.

Summary: This study simplified the quantification of fatty acids in meat products by using a one-stage transmethylation method and fast GC analysis, achieving efficient quantification of fatty acids in meat products. By optimizing the parameter combination, the GC analysis time was reduced from 60 minutes to 10 minutes.

FOOD CHEMISTRY (2022)

添加到收藏夹

Review Agriculture, Multidisciplinary

Elderberry (Sambucus nigra L.): Bioactive Compounds, Health Functions, and Applications

Dan Liu et al.

Summary: The review focuses on the bioactive compounds and health functions of elderberry, including antioxidant, anti-inflammatory, anticancer activities. It discusses how food processing methods can impact the content of bioactive compounds in elderberry, and the limited clinical trials supporting its health benefits.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Geographic Variability of Biologically Active Compounds, Antioxidant Activity and Physico-Chemical Properties in Wild Bilberries (Vaccinium myrtillus L.)

Dalia Urbonaviciene et al.

Summary: The aim of this study was to characterize the variation in biologically active compounds, antioxidant activity and physico-chemical properties in bilberries from different sites in Northern Europe. The study found variations in the biologically active compounds and antioxidant activity of bilberries, suggesting the influence of genotype.

ANTIOXIDANTS (2022)

添加到收藏夹

Review Food Science & Technology

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Maria Schirone et al.

Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.

FOODS (2022)

添加到收藏夹

Article Food Science & Technology

Consumer perception and emotional responses to plant-based cheeses

Anika Falkeisen et al.

Summary: Consumer interest in plant-based cheeses (PBCs) has increased due to concerns for animal welfare, environment, and health. This study evaluated the acceptability, sensory properties, and emotional responses to PBCs in Canada. The results showed that participants believed PBCs are healthier but disliked their flavor and texture. PBCs with buttery, smooth, and soft attributes were preferred, while those with mouthcoating, rubbery, and off-flavored properties were disliked.

FOOD RESEARCH INTERNATIONAL (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Comparison of the Chemical Composition of Selected Varieties of Elderberry with Wild Growing Elderberry

Agnieszka Nawirska-Olszanska et al.

Summary: This research compares the fruit composition of specific varieties of elderberry with those grown wild in urban and ecologically clean conditions. The results show significant differences in the content of the tested ingredients between the varieties, while the place of cultivation has less impact. Fruits from wild-growing shrubs are more abundant in other compounds.

MOLECULES (2022)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet

Beata Paszczyk

Summary: Cheese and butter are popular dairy products with varying fatty acid compositions. Butter is a nutritious and flavorful product, while cheese contains a wide variety of biologically active substances. Butters and white-mold cheeses are rich in healthy fatty acids, while hard cheeses have higher thrombogenicity index.

ANIMALS (2022)

添加到收藏夹

Article Food Science & Technology

The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese

Agnieszka Pluta-Kubica et al.

Summary: This study aimed to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. The results showed that the addition of wild garlic leaves enriched the volatile compound profile of cheese, altering its taste, smell, color, and some textural properties. However, it did not adversely affect the sensory assessment of the cheese.

FOODS (2022)

添加到收藏夹

Article Food Science & Technology

The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread

Elena Bartkiene et al.

Summary: This study evaluated the impact of edible cricket flour on the quality and sensory characteristics of wheat bread. The findings suggest that edible cricket flour can affect the dough's acidity, color, and porosity of bread. The quantity of cricket flour used also influenced specific volume, porosity, shape coefficient, and mass loss of the bread. Bread samples with cricket flour had more intense color and additive odor. Different levels of cricket flour resulted in varying flavors in the bread, but overall acceptability remained similar. The emotions of happiness and sadness were more pronounced in bread with higher cricket flour content, and they were correlated with specific volatile compounds. Ethanol, 1-butanol and 3-methyl, 1-hexanol, estragole, and hexanoic acid were the main volatile compounds found in the bread. Overall, 5% cricket flour can be incorporated into the main bread formula without negatively affecting its quality, and these findings suggest a link between volatile compounds and consumer emotions.

FOOD SCIENCE & NUTRITION (2022)

添加到收藏夹

Article Food Science & Technology

Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

Gorka Santamarina-García et al.

Current Research in Food Science (2022)

添加到收藏夹

Article

Raspberry Protects Against High-Fat, High-Sucrose Diet-Induced Vascular Oxidative Stress via NRF2

Rami Najjar et al.

Current Developments in Nutrition (2022)

添加到收藏夹

Article Food Science & Technology

Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

Armand V. Cardello et al.

Summary: Plant-based alternatives to dairy milk are gaining popularity, and this research investigates consumer preferences and segmentation for these products. Through tasting samples and surveys, four consumer segments were identified based on their liking and preferences for dairy and plant-based beverages. This study contributes to the understanding of plant-based beverages and their complex consumer preferences. Importance of the research: 7/10.

FOOD QUALITY AND PREFERENCE (2022)

添加到收藏夹

Article Food Science & Technology

Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste

Yiping Yu et al.

Summary: This study evaluated the comprehensive quality of 24 red raspberry varieties in Northeast China by measuring physicochemical properties, bioactive compounds, and sensory characteristics. The results identified suitable varieties for fresh-eating or processing and provided insights into their properties that contribute to their suitability.

FOODS (2022)

添加到收藏夹

Article Biology

Black Elderberry Press Cake as a Source of Bioactive Ingredients Using Green-Based Extraction Approaches

Zorana Mutavski et al.

Summary: Current practices in fruit waste management do not fully utilize the potential of waste, as fruit waste contains valuable compounds that can be used in various industries. Black elderberry press cake, a by-product of juice production, contains residual polyphenolic compounds with bioactive potentials. This research focuses on proposing new ways to use black elderberry press cake in food and pharmaceutical industries with green and safe technology, leading to economic waste management and technological advancements. Extraction techniques revealed anthocyanin-rich black elderberry press cake with potential antidiabetic effects, showing great promise for developing novel food and herbal formulations.

BIOLOGY-BASEL (2022)

添加到收藏夹

Article Nutrition & Dietetics

Potential health benefits of blueberry and raspberry pomace as functional food ingredients: Dietetic intervention study on healthy women volunteers

Tamara Popovic et al.

Summary: The inclusion of blueberry and raspberry pomace in cookies formulation has been found to have beneficial effects on blood parameters and anthropometric measurements, such as decreasing cholesterol levels, increasing adiponectin levels, and improving liver function indicators.

FRONTIERS IN NUTRITION (2022)

添加到收藏夹

Article Chemistry, Applied

Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity

Sandrine S. Ferreira et al.

Summary: This study found that Portuguese elderberries have anti-inflammatory and cellular antioxidant effects. Elderberry extracts can inhibit the release of nitric oxide and prevent oxidative stress-induced toxicity. These findings suggest that elderberries have great potential as functional foods or nutraceutical sources.

FOOD CHEMISTRY-X (2022)

添加到收藏夹

Article Food Science & Technology

Synergic Antioxidant Effects of the Essential Oil Component γ-Terpinene on High-Temperature Oil Oxidation

Fabio Mollica et al.

Summary: The synergic antioxidant activity of gamma-terpinene with alpha-tocopherol and its synthetic analogues was studied. Gamma-terpinene enhanced the protecting activity of alpha-tocopherol and its analogues, but had no effect on other antioxidants. Mechanistic studies showed that gamma-terpinene generated hydroperoxyl radicals, which were responsible for reducing tocopheroxyl radicals.

ACS FOOD SCIENCE & TECHNOLOGY (2022)

添加到收藏夹

Review Biotechnology & Applied Microbiology

Omega-9 fatty acids: potential roles in inflammation and cancer management

Mohamed A. Farag et al.

Summary: This article mainly introduces the pharmacological activities of omega-9 fatty acids in inflammation management. Multiple studies have shown that omega-9 fatty acids such as oleic acid can alleviate inflammation and play a role in physiological and pathological conditions such as wound healing and eye inflammation. In addition, this article compiles for the first time the action mechanisms of oleic acid as an anti-tumor agent in different types of cancer.

JOURNAL OF GENETIC ENGINEERING AND BIOTECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Use of diaries as a research strategy on sensory perception and consumer behavior of Canastra cheese

Jessica Ferreira Rodrigues et al.

Summary: The diary method was used to study consumer behavior and consumption habits of artisanal Minas cheese, providing insights for sensory science and directing production, marketing, and commercialization strategies.

JOURNAL OF SENSORY STUDIES (2021)

添加到收藏夹

Review Food Science & Technology

Blueberry juice: Bioactive compounds, health impact, and concentration technologies-A review

Guisella Tobar-Bolanos et al.

Summary: Blueberries are a popular fruit known for their attractive flavor and color, as well as their health benefits attributed to a high number of bioactive compounds. The use of concentration technologies, such as freeze concentration and reverse osmosis, can help preserve the bioactive compounds in blueberry byproducts, resulting in higher-quality concentrates compared to evaporation.

JOURNAL OF FOOD SCIENCE (2021)

添加到收藏夹

Review Food Science & Technology

Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine-producing microbiota, and potential solutions

Marta Moniente et al.

Summary: Histamine poisoning is a significant public health and safety concern, ingestion of food containing high histamine levels can lead to mild or severe symptoms. While histamine levels in dairy products, particularly ripened cheeses, are not regulated, important outbreaks and severe health effects have been reported. Understanding the microbiological causes of histamine presence in fermented milk products and implementing control measures to prevent its formation are crucial steps in ensuring the production of histamine-free dairy products.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

添加到收藏夹

Review Agriculture, Dairy & Animal Science

Controlling dairy product spoilage to reduce food loss and waste

N. H. Martin et al.

Summary: Research indicates that microbial contamination is a major cause of premature dairy product spoilage, leading to food waste in the dairy production and distribution process. To reduce waste, measures to control microbial contamination and extend the shelf life of dairy products are necessary.

JOURNAL OF DAIRY SCIENCE (2021)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

J. Wang et al.

Summary: This study analyzed 39 odor-active compounds in Cheddar cheeses, calculated their contribution to the overall aroma profile, and conducted aroma recombination experiments to identify main different compounds in Cheddar cheese with different ripening times. The findings provide important information for researching and developing Cheddar cheese-related products.

JOURNAL OF DAIRY SCIENCE (2021)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese

Rodrigo A. Ibanez et al.

Summary: Standardizing milk to specific lactose-to-casein ratios can help Cheddar cheese manufacturers better control pH and acidity. Lowering the lactose-to-casein ratio results in cheeses with lower acidity levels and decreased lactic acid content, while not significantly affecting proteolysis levels and hardness.

JOURNAL OF DAIRY SCIENCE (2021)

添加到收藏夹

Article Food Science & Technology

Triacylglycerol and Fatty Acid Compositions of Blackberry, Red Raspberry, Black Raspberry, Blueberry and Cranberry Seed Oils by Ultra-Performance Convergence Chromatography-Quadrupole Time-of-Flight Mass Spectrometry

Yinghua Luo et al.

Summary: The TAG compositions of blackberry, red raspberry, black raspberry, blueberry and cranberry seed oils were identified using UPC2-QTOF MS, while the fatty acid compositions were determined by GC-MS. These seed oils showed rich phenolic content and effective scavenging capacities against free radicals.

FOODS (2021)

添加到收藏夹

Review Biochemistry & Molecular Biology

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Leila Arfaoui

Summary: Dietary plant polyphenols are natural bioactive compounds that have protective effects against chronic diseases, but these benefits are influenced by factors such as content, bioavailability, and processing methods.

MOLECULES (2021)

添加到收藏夹

Article Food Science & Technology

Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

Izabela Dmytrow et al.

Summary: The study added a concentrated astaxanthin lipid preparation (ALP) recovered from shrimp shells to tvarog cheese, which increased lipid content, decreased moisture, and improved stability of cheese over storage time. Cheese samples with 0.5% ALP had the best sensory features, while higher addition levels caused a foreign aftertaste. The use of astaxanthin from shrimp shells in acid curd cheeses can create new functional properties that are popular with consumers.

FOODS (2021)

添加到收藏夹

Article Food Science & Technology

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

Elena Bartkiene et al.

Summary: This study aimed to evaluate the impact of dark chocolates from different origins on consumer emotions. The results showed that the intensity of happiness induced by chocolate was the highest, with significant differences in emotions induced between chocolates of different origins. However, no significant differences were found in overall acceptability. The study also revealed that the origin of chocolate significantly influenced both consumer emotions and the physicochemical attributes of chocolate.

FOODS (2021)

添加到收藏夹

Review Plant Sciences

Red Raspberry (Rubus idaeus L.) Seed Oil: A Review

Audrone Ispiryan et al.

Summary: Raspberry seed oil is rich in bioactive compounds with nutritional and therapeutic potential. Research has shown it to have pharmacological effects such as antimicrobial, antioxidant, and anti-inflammatory properties. Analyzing recent studies and international patents can help create new high-value products.

PLANTS-BASEL (2021)

添加到收藏夹

Review Food Science & Technology

Health promoting properties of blueberries: a review

Sara Silva et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

添加到收藏夹

Article Food Science & Technology

Binding mechanism and antioxidant capacity of selected phenolic acid - β-casein complexes

Ti Li et al.

FOOD RESEARCH INTERNATIONAL (2020)

添加到收藏夹

Review Plant Sciences

Citrus limon (Lemon) Phenomenon-A Review of the Chemistry, Pharmacological Properties, Applications in the Modern Pharmaceutical, Food, and Cosmetics Industries, and Biotechnological Studies

Marta Klimek-Szczykutowicz et al.

PLANTS-BASEL (2020)

添加到收藏夹

Article Chemistry, Applied

Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies

Marta Martinez-Sanz et al.

CARBOHYDRATE POLYMERS (2020)

添加到收藏夹

Review Pharmacology & Pharmacy

Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

Tania C. S. P. Pires et al.

CURRENT PHARMACEUTICAL DESIGN (2020)

添加到收藏夹

Article Food Science & Technology

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

Beata Paszczyk et al.

CZECH JOURNAL OF FOOD SCIENCES (2020)

添加到收藏夹

Review Biochemistry & Molecular Biology

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health

Noelia Tena et al.

ANTIOXIDANTS (2020)

添加到收藏夹

Article Food Science & Technology

Bioactive Compounds and Antioxidant Capacity of Small Berries

Michael Zorzi et al.

FOODS (2020)

添加到收藏夹

Article Food Science & Technology

Physicochemical, radical scavenging activity and sensory properties of a soft cheese fortified with Arbutus unedo L. extract

Manel Masmoudi et al.

FOOD BIOSCIENCE (2020)

添加到收藏夹

Review Food Science & Technology

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

Flavia Dilucia et al.

FOODS (2020)

添加到收藏夹

Article Agriculture, Multidisciplinary

Evaluation of sugar and organic acid composition and their levels in highbush blueberries from two regions of China

Zhang Jia et al.

JOURNAL OF INTEGRATIVE AGRICULTURE (2020)

添加到收藏夹

Article Food Science & Technology

Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

Egle Zokaityte et al.

FOODS (2020)

添加到收藏夹

Article Chemistry, Applied

Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties

Ruben Dominguez et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Review Biochemistry & Molecular Biology

Berry polyphenols metabolism and impact on human gut microbiota and health

Laura Lavefve et al.

FOOD & FUNCTION (2020)

添加到收藏夹

Article Agriculture, Multidisciplinary

Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products

Elena Bartkiene et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

添加到收藏夹

Article Chemistry, Applied

Structure-affinity relationship of the binding of phenolic acids and their derivatives to bovine serum albumin

Sujing Yuan et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Milk saturated fatty acids, odd- and branched-chain fatty acids, and isomers of C18:1, C18:2, and C18:3n-3 according to their duodenal flows in dairy cows: A meta-analysis approach

L. A. Prado et al.

JOURNAL OF DAIRY SCIENCE (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Antimicrobial Activity and Chemical Constitution of the Crude, Phenolic-Rich Extracts of Hibiscus sabdariffa, Brassica oleracea and Beta vulgaris

Seham Abdel-Shafi et al.

MOLECULES (2019)

添加到收藏夹

Review Nutrition & Dietetics

Dairy Fat Consumption and the Risk of Metabolic Syndrome: An Examination of the Saturated Fatty Acids in Dairy

Allison L. Unger et al.

NUTRIENTS (2019)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product

Francesca Bennato et al.

ANIMALS (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions

Taotao Dai et al.

FOOD & FUNCTION (2019)

添加到收藏夹

Article Food Science & Technology

Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

Elena Bartkiene et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Chemistry, Applied

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and p-coumaric acid interactions following thermal treatment

Jasmeet Kaur et al.

FOOD CHEMISTRY (2018)

添加到收藏夹

Article Chemistry, Applied

The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

Jiang Jiang et al.

FOOD CHEMISTRY (2018)

添加到收藏夹

Article Chemistry, Applied

Structure-affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity

Simin Wu et al.

FOOD CHEMISTRY (2018)

添加到收藏夹

Article Food Science & Technology

Antioxidant degradation kinetics in apples

Bindvi Arora et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

添加到收藏夹

Review Biochemistry & Molecular Biology

Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability-A Review

Oto Hanus et al.

MOLECULES (2018)

添加到收藏夹

Review Food Science & Technology

Milk fatty acids and potential health benefits: An updated vision

Pilar Gomez-Cortes et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

添加到收藏夹

Review Food Science & Technology

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Ronan Lordan et al.

FOODS (2018)

添加到收藏夹

Article Biochemistry & Molecular Biology

Fruit and Vegetable By-Products to Fortify Spreadable Cheese

Annalisa Lucera et al.

ANTIOXIDANTS (2018)

添加到收藏夹

Review Agriculture, Dairy & Animal Science

The anti-inflammatory properties of dairy lipids

R. Lordan et al.

JOURNAL OF DAIRY SCIENCE (2017)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Rapid consumer-based sensory characterization of requeijao cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

F. R. Torres et al.

JOURNAL OF DAIRY SCIENCE (2017)

添加到收藏夹

Article Food Science & Technology

Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules

Hanna Kowalska et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

添加到收藏夹

Review Biotechnology & Applied Microbiology

Biotransformation of α- and β-pinene into flavor compounds

Kele A. C. Vespermann et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2017)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?

D. R. Janiaski et al.

JOURNAL OF DAIRY SCIENCE (2016)

添加到收藏夹

Article Plant Sciences

Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values

Malgorzata Tanska et al.

PLANT FOODS FOR HUMAN NUTRITION (2016)

添加到收藏夹

Article Multidisciplinary Sciences

Food-Induced Emotional Resonance Improves Emotion Recognition

Elisa Pandolfi et al.

PLOS ONE (2016)

添加到收藏夹

Review Food Science & Technology

Unraveling Anthocyanin Bioavailability for Human Health

Mary Ann Lila et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7 (2016)

添加到收藏夹

Review Pharmacology & Pharmacy

A review of polymers as multifunctional excipients in drug dosage form technology

Bozena Karolewicz

SAUDI PHARMACEUTICAL JOURNAL (2016)

添加到收藏夹

Review Microbiology

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Fausto Gardini et al.

FRONTIERS IN MICROBIOLOGY (2016)

添加到收藏夹

Article Psychology, Developmental

Affective matching of odors and facial expressions in infants: shifting patterns between 3 and 7months

Ornella Godard et al.

DEVELOPMENTAL SCIENCE (2016)

添加到收藏夹

Article Pharmacology & Pharmacy

Methods for in vitro evaluating antimicrobial activity: A review

Mounyr Balouiri et al.

JOURNAL OF PHARMACEUTICAL ANALYSIS (2016)

添加到收藏夹

Article Chemistry, Applied

Bioactivity of Meeker and Willamette raspberry (Rubus idaeus L.) pomace extracts

Dragana D. Cetojevic-Simin et al.

FOOD CHEMISTRY (2015)

添加到收藏夹

Review Biochemistry & Molecular Biology

Bioactive Compounds of Blueberries: Post-Harvest Factors Influencing the Nutritional Value of Products

Anna Michalska et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Preference mapping of dulce de leche commercialized in Brazilian markets

L. V. Gaze et al.

JOURNAL OF DAIRY SCIENCE (2015)

添加到收藏夹

Article Nutrition & Dietetics

Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese

Joachim J. Schouteten et al.

NUTRIENTS (2015)

添加到收藏夹

Article Food Science & Technology

Blackberry (Rubus fruticosus L.) and raspberry (Rubus idaeus L.) seed oils extracted from dried press pomace after longterm frozen storage of berries can be used as functional food ingredients

Olga Radocaj et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)

添加到收藏夹

Article Chemistry, Applied

Quality and chemical composition of ten red raspberry (Rubus idaeus L.) genotypes during three harvest seasons

Sebastian Piotr Mazur et al.

FOOD CHEMISTRY (2014)

添加到收藏夹

Article Food Science & Technology

Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis

Xiao Shen et al.

FOOD CONTROL (2014)

添加到收藏夹

Article Agriculture, Multidisciplinary

Investigation of Anthocyanin Profile of Four Elderberry Species and Interspecific Hybrids

Maja Mikulic-Petkovsek et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

添加到收藏夹

Article Chemistry, Physical

Interaction of milk whey protein with common phenolic acids

Hao Zhang et al.

JOURNAL OF MOLECULAR STRUCTURE (2014)

添加到收藏夹

Article Chemistry, Applied

Polyphenols pattern and correlation with antioxidant activities of berries extracts from four different populations of Sicilian Sambucus nigra L.

Manuela Mandrone et al.

NATURAL PRODUCT RESEARCH (2014)

添加到收藏夹

Review Food Science & Technology

A review on protein-phenolic interactions and associated changes

Tugba Ozdal et al.

FOOD RESEARCH INTERNATIONAL (2013)

添加到收藏夹

Article Biochemistry & Molecular Biology

Lipid Classes and Fatty Acid Regiodistribution in Triacylglycerols of Seed Oils of Two Sambucus Species (S-nigra L. and S-ebulus L.)

Francisc Vasile Dulf et al.

MOLECULES (2013)

添加到收藏夹

Article Food Science & Technology

Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species

Maja Mikulic-Petkovsek et al.

JOURNAL OF FOOD SCIENCE (2012)

添加到收藏夹

Review Microbiology

Factors influencing biogenic amines accumulation in dairy products

Daniel M. Linares et al.

FRONTIERS IN MICROBIOLOGY (2012)

添加到收藏夹

Article Chemistry, Applied

Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

Ke-Xue Zhu et al.

FOOD CHEMISTRY (2011)

添加到收藏夹

Article Chemistry, Applied

Sugar and acid-related quality attributes and enzyme activities in strawberry fruits: Invertase is the main sucrose hydrolysing enzyme

C. E. Basson et al.

FOOD CHEMISTRY (2010)

添加到收藏夹

Article Agriculture, Multidisciplinary

Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries

Gina Borges et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

添加到收藏夹

Article Chemistry, Applied

European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols

Robert Veberic et al.

FOOD CHEMISTRY (2009)

添加到收藏夹

Review Biotechnology & Applied Microbiology

Genetic variability of milk fatty acids

V. M. -R. Arnould et al.

JOURNAL OF APPLIED GENETICS (2009)

添加到收藏夹

Article Engineering, Chemical

Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide

Tuende Vatai et al.

JOURNAL OF FOOD ENGINEERING (2009)

添加到收藏夹

Article Food Science & Technology

BERRY SEEDS: A SOURCE OF SPECIALTY OILS WITH HIGH CONTENT OF BIOACTIVES AND NUTRITIONAL VALUE

V. Van Hoed et al.

JOURNAL OF FOOD LIPIDS (2009)

添加到收藏夹

Review Food Science & Technology

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Ryszard Amarowicz et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2009)

添加到收藏夹

Article Food Science & Technology

Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants

T. C. Wallace et al.

JOURNAL OF FOOD SCIENCE (2008)

添加到收藏夹

Article Horticulture

Some physico-chemical characteristics of black mulberry (Morus nigra L.) genotypes from Northeast Anatolia region of Turkey

Sezai Ercisli et al.

SCIENTIA HORTICULTURAE (2008)

添加到收藏夹

Article Behavioral Sciences

Immediate effects of chocolate on experimentally induced mood states

Michael Macht et al.

APPETITE (2007)

添加到收藏夹

Review Biochemistry & Molecular Biology

Bovine milk in human nutrition - a review

Anna Haug et al.

LIPIDS IN HEALTH AND DISEASE (2007)

添加到收藏夹

Article Behavioral Sciences

Everyday mood and emotions after eating a chocolate bar or an apple

Michael Macht et al.

APPETITE (2006)

添加到收藏夹

Article Oncology

Berry phenolics: Antimicrobial properties and mechanisms of action against severe human pathogens

Liisa J. Nohynek et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2006)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Berry phenolics selectively inhibit the growth of intestinal pathogens

R Puupponen-Pimia et al.

JOURNAL OF APPLIED MICROBIOLOGY (2005)

添加到收藏夹

Article Agriculture, Multidisciplinary

Ellagitannins, flavonoids, and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties

W Mullen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

添加到收藏夹

Article Agriculture, Multidisciplinary

Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries

W Mullen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

添加到收藏夹

Article Behavioral Sciences

Autonomic nervous system responses associated with primary tastes

S Rousmans et al.

CHEMICAL SENSES (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.