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Food Research International
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#1Jorge L. Muriel Mundo (UMass: University of Massachusetts Amherst)H-Index: 1
#2Hualu Zhou (UMass: University of Massachusetts Amherst)H-Index: 1
Last. D. Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 111
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Abstract Oil-in-water emulsions are used as delivery systems for non-polar functional ingredients in various industries, including foods, cosmetics, personal care products, agrochemicals, and pharmaceuticals. Emulsions, however, tend to breakdown under the conditions found in many commercial products. In this study, the functional performance of the lipid droplets in emulsions was tailored by sequential layer-by-layer electrostatic deposition of oppositely charged polypeptides onto their surface...
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#1Marcello AlinoviH-Index: 1
#2Milena CorredigH-Index: 42
Last. Eleonora CariniH-Index: 11
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#1Yinglian Zhu (Qingdao Agricultural University)
#2Liping Guo (Qingdao Agricultural University)
Last. Qingli Yang (Qingdao Agricultural University)
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Abstract This article explored the positive effects of partial replacement of sodium nitrite by Lactobacillus plantarum on reducing nitrite and biogenic amine content, improving color and gel structure of Chinese fermented sausages. The results indicated that the strain had nitrate and nitrite reductase activities, which can reduce nitrate and nitrite. And the final reduction products of nitric oxide can react with myoglobin to generate pink nitrosylmyoglobin (Mb(Fe2+)–NO), which can improve sau...
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#1Alberto De Iseppi (UNIPD: University of Padua)H-Index: 1
#2Giovanna Lomolino (UNIPD: University of Padua)H-Index: 10
Last. Andrea Curioni (UNIPD: University of Padua)H-Index: 18
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Abstract Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of the winemaking industry. Given that wine lees are considered a soil pollutant, their disposal represents a cost for the wineries. Numerous wine lees recovery and valorization strategies have been proposed, with a particularly steep increase in published research in recent years. This attention is strictly li...
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#1María López-Pedrouso (University of Santiago de Compostela)H-Index: 5
#2Paula BorrajoH-Index: 2
Last. Daniel FrancoH-Index: 28
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Abstract Antioxidant peptides are increasingly being recognized as food additives due to their effects on body human, regulating in vivo oxidative stress against oxidation of lipids and proteins. Meat by-products are rich sources of protein that can be employed for this purpose. Specifically, porcine liver can be used to prepare hydrolysates with antioxidant activity employing proteolytic enzymes such as alcalase, bromelain, papain and flavourzyme. In this study, the antioxidant activity of thes...
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#1Dongxu Wang (Jiangsu University)
#1Dongxu WangH-Index: 9
Last. Daniel GranatoH-Index: 34
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Abstract This study investigated the effects of L-theanine supplementation on the colonic mucosa injury in C57BL/6J male mice treated with dextran sulfate sodium (DSS)-induced colitis. Treatment with L-theanine significantly decreased the disease activity index and ameliorated the inflammation-associated pathological damage in colon length, as well as the histopathological features of DSS-induced colitis. L-Theanine administration also inhibited DSS-induced changes in the colonic tissue that inc...
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#1Neus GonzálezH-Index: 2
#2Montse MarquèsH-Index: 8
Last. José L. DomingoH-Index: 70
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Abstract Meat consumption has been increasing since the 1960s, but especially from the 1980s decade to today. Although meat means an important source of nutrients, it is also evident that a great consumption of this source of proteins has also a negative environmental impact. Livestock production does not only have a negative influence on GHG emissions, but also on the water footprint, water pollution, and water scarcity. With respect to human health, in 2015 the International Agency for Researc...
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#1Tomas Lafarga (UAL: University of Almería)
#2J.M. Fernández-Sevilla (UAL: University of Almería)H-Index: 22
Last. Francisco Gabriel Acién-Fernández (UAL: University of Almería)H-Index: 35
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Abstract Humans are no strangers to the consumption of Spirulina as already in the sixteenth century Spirulina was harvested from Lake Texcoco and consumed in markets in Tenochtitlan (today Mexico City). Nowadays, microalgae are being incorporated into many food formulations. Most of these use microalgae as a marketing strategy or as a colouring agent. However, Spirulina (and compounds derived thereof) show potential for being used as ingredients in the development of novel foods, which are one ...
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#1Dan Yang (Jiangnan University)H-Index: 1
#2Gangcheng Wu (Jiangnan University)H-Index: 6
Last. Qingzhe Jin (Jiangnan University)H-Index: 21
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Abstract The properties of moisture and starch in potatoes affect the quality and oil absorption of final fried products. In this study, changes in moisture state, starch properties, and micromorphology of potato strips pretreated by microwave heating (MH) and vacuum oven drying (VOD) were investigated using low-field nuclear magnetic resonance, magnetic resonance imaging (MRI), differential scanning calorimetry, X-ray diffraction, and scanning electron microscopy (SEM) analyses. The influence o...
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Chemistry
Antioxidant
Food science
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