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PubMed Journal Database | Food science and biotechnology RSS

10:52 EST 21st November 2019 | BioPortfolio

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Showing PubMed Articles 1–25 of 36 from Food science and biotechnology

Lipid oxidation and its implications to meat quality and human health.

Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary and secondary by-products are formed depending upon the types of fatty acids, oxygen availability, and the presence of pro- and antioxidants. Some of the lipid oxidation products only influence the quality of meat but others are implicated to various diseases and human health. Therefore, prevention of lipid oxidation in meat is important for meat qua...

Mechanisms of action of coffee bioactive components on lipid metabolism.

Coffee consumption is associated with reduced risk of metabolic syndrome, obesity and diabetes, which may be related to the effects of coffee and its bioactive components on lipid metabolism. Coffee contains caffeine, a known neuromodulator that acts as an adenosine receptor antagonist, as well as other components, such as chlorogenic acids, trigonelline, cafestol and kahweol. Thus, this review discusses the up-to-date knowledge of mechanisms of action of coffee and its bioactive compounds on lipid metaboli...

strains as human probiotics: characterization, safety, microbiome, and probiotic carrier.

Both spore and vegetative forms of species have been used as probiotics, and they have high stability to the surrounding atmospheric conditions such as heat, gastric conditions, and moisture. The commercial probiotic strains in use are , , , , , , and . These strains have antimicrobial, anticancer, antioxidant, and vitamin production properties. However, probiotics can also produce toxins and biogenic amines and transfer antibiotic resistance genes; therefore, their safety is a concern. Studies on the mi...

Determination of the botanical origin of honeybee honeys based on the analysis of their selected physicochemical parameters coupled with chemometric assays.

The aim of this paper was to study the select physicochemical parameters of 58 honey samples of 4 different botanical origins (buckwheat, linden, rape and acacia) using multivariate methods in order to classify honeys according to the botanical origin. Five standard physicochemical parameters were determined according to the international legislation: water content, electrical conductivity, total ash content, free acidity and pH. The results obtained were mostly in agreement with international regulations. ...

Main parameters and the dynamics of volatile compounds during the fermentation of Chinese - from Huangshan region.

The physico-chemical parameters and kinetics of the volatile compounds during the fermentation of Chinese - was investigated. The levels of water soluble proteins, amino nitrogen and acidity increased gradually throughout the fermentation process, while that of reducing sugars peaked after 2 days before gradually declining. The protease activity increased significantly and reached the maximum levels at day 3, then it slightly decreased. The hardness and firmness decreased during the first 3 days, but both...

Physico-chemical characterization of protein fraction from stabilized wheat germ.

Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates...

Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert.

The nutritional quality, sensory attributes, polyphenols and acetogenins content in yoghurt and frozen dessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt and frozen dessert improved the sensory attributes and the nutritional quality of soursop dairy products resulting in a composition of 0.92 and 2.17% of dietary fiber, 11.25 and 9.84 mg/100 g of vitamin C as well as 243.02 and 490.98 mg/100 g of total polyphenols, respectively. Acetogenins were extracted fro...

Headspace volatiles influenced by infusion matrix and their release persistence: a case study of oolong tea.

The perceived aroma of oolong tea is primarily and directly affected by its infusion matrix, and the release persistence of headspace volatiles can better illustrate the persistent aroma. Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry was performed to analyze the headspace constituents of oolong tea. The presence of the infusion matrix seemed to prevent the headspace release of certain odorants. The release of indole, nerolidol, and -farnesene was also remarkably enh...

Effect of ground ginger on dough and biscuit characteristics and acrylamide content.

Effect of different contents of ground ginger [0%, 1%, 3%, 5%, and 7% (w/w)] on flour quality, dough and biscuit characteristic and acrylamide content were investigated. Texture results showed that by adding 1% (w/w) ground ginger, hardness of dough, hardness and chewiness of biscuit decreased, which was beneficial for biscuit making. Moreover, the L* value of biscuit dropped while the a* and b* value rose with the increase of ginger contents, indicating darker, redder and yellower biscuits. Sensory score o...

Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin.

Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were studied. Mixture of whey protein and inulin showed significantly higher absorbance at 290 nm than whey protein alone in all heating conditions while only dry-heated samples showed significantly increased absorbance value at 420 nm ( 

Effect of sieved fractionation on the physical, flow and hydration properties of Lam., Forssk. and L. powders.

This study aimed at evaluating the effect of successive grinding and sieving processes on the physicochemical properties of powders obtained from seeds fruits and calyxes. Plant powders were fractionated into four granulometric classes and their properties were compared to those of unsieved powders. Mean particle size exerted a significant influence ( 

Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate.

In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum showed reduction of amide and S-H functionalities in MRPs with complete intermixing of glucose in MRP3. Scanning electron microscopy indicated changes in the morphology of MRP3 which also exhibited promisin...

Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies.

In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenoli...

Modeling and optimization of the spray drying parameters for soapwort (Gypsophila Sp.) extract.

In this study, the effects of spray drying parameters as feed soluble solid content, inlet air temperature and outlet air temperature on spray drying of soapwort () extract have been examined. Central composite design was used with 15-30 °Bx, 110-160 °C and 50-80 °C for feed soluble solid content, inlet air temperature and outlet air temperature, respectively. Moisture content, water activity, tapped density, total saponin content and foam volume of the obtained powders were measured as responses of th...

Dealcoholization of Korean traditional rice wine, , combining thermal, bentonite clarification or reverse osmosis treatment.

The objective of this study was to prepare low-alcoholic . Low-alcohol (3.06%) and dealcoholized (0.04-0.28%) samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of , in most cases, significantly ( 

Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts.

The optimum mixing ratio of red ginseng, herbal medicine extracts, and oligosaccharides for diabetic improvement was investigated and verified through animal experiments. Using the optimum mixing technique, 2% red ginseng extract, 15% oligosaccharides, and 83% herbal medicine extracts were determined to be optimal for red ginseng beverages. The taste was improved as the amount of red ginseng decreased and oligosaccharides increased, whereas antioxidative activity was increased with increased red ginseng. In...

Extraction conditions for petal extracts with anti-skin aging activities.

The anti-skin inflammatory activities of rose petal extracts have been described in our previous study. Because skin inflammation is closely linked to skin aging, our study investigated the effects of petals on skin aging-related activities such as skin whitening and anti-wrinkle properties. Each sample was prepared via extraction using different ethanol ratios with the objective of evaluationg optimal extraction conditions for industrial application. Aqueous 50% (v/v) EtOH extract of petal significantly ...

Physical properties of surimi sausages subjected to high hydrostatic pressure treatment.

We aimed to investigate the effect of high pressure treatment (HPT) on the physical properties of surimi sausages. For protein gelation, high hydrostatic pressure of 400, 500, and 600 MPa was applied for 5, 15, and 30 min, respectively. Elasticity of samples containing 50% surimi was 36.68%, but that of samples containing 70% surimi was 36.87-42.88%. Shear and puncture forces for 50% surimi samples subjected to heat treatment were 1543.25 N and 3337.92 N/mm, respectively, while the shear and puncture fo...

Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy-whey proteins.

This paper studied the influences of diverse ultrasonic power treatments on the physico-chemical properties of soy-whey mixed protein induced by microbial transglutaminase. Two groups of 15% (m/v) of protein solution-sole protein (as control group) and mixed protein were prepared and processed under different ultrasonic powers for 30 min. After ultrasonic power treatments, gel properties were significantly increased: under 300 W, the gel hardness of mixed protein reached a maximum of 998.9 g, with its wa...

Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil).

The effects of microwave (90 W and 180 W), hot air (60 and 70 °C) and vacuum (60 and 70 °C with 200 and 300 mbar) drying methods on drying characteristics, total phenolic content, antioxidant capacity, color and in vitro gastrointestinal digestion of medlar pestil were investigated. Medlar showed a good potential for pestil production while being the most applicable in microwave treatments. For drying kinetics, five thin-layer drying models were applied and the Page and Modified Page were the best fi...

Effects of roasting on composition of chili seed and storage stability of chili seed oil.

This work focused on how roasting changed the chemical components of chili ( L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed that roasting changed the main sugars compositions and amino acid compositions (total content decreased from 15.9 to 7.4%), which confirmed that it could form brown pigments and volatile flavor compounds in pepper seeds aft...

Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures.

The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G'), and loss modulus (G″) of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G' values, and 50XG/50LBG mixture exhibited stro...

Effect of agave fructans on the production of short chain fatty acid in mice.

The aim of this study was to evaluate the effect of agave fructans on short chain fatty acid (SCFA) production in mice (C57BL/6). Animals were randomly divided into three groups (n = 8): control group (CG), fructans from group (FG) (55 g per day/kg of body weight), and oligrofructose group (OG) (55 g per day/kg of body weight). Treatments were administered oral via for 6 weeks. After 24 days of treatment (phase 1), both treated groups exhibited elevated levels of acetic (12%) and propionic (FG 66% ...

Effect of L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet.

The present study aimed at extending shelf life of rainbow trout fillet. Fish and seafoods are the most valuable nutrients, however, high levels of moisture, free amino acids, unsaturated fatty acids, and the content of nutrients make them to be categorized as spoilable and unstable foods. The objective of this research was to study of the shelf life of rainbow trout fillets using L. extract. Chemical and microbial analyses were performed on treatments. The usage of hydro-ethanol extract of L. significant...

Understanding response surface optimization of medium composition for pullulan production from de-oiled rice bran by .

Central composite rotatable design of RSM was used for the optimization of medium composition for pullulan production from de-oiled rice bran by in shake-flask fermentations. The sugars from de-oiled rice bran were extracted in distilled water under moist steam pressure and the obtained de-oiled rice bran extract (DRBE) was used for the optimization of medium composition. RSM optimized medium components (DRBE sugars, 3.88%; yeast extract, 0.24%; (NH)SO, 0.06%; KHPO, 0.57% (w/v), and pH, 5.22) supported 5.4...


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