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Journal of Food Science

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https://www.readbyqxmd.com/read/28199749/physiological-changes-of-surface-membrane-in-lactobacillus-with-prebiotics
#1
Mingfang Pan, Kishore K Kumaree, Nagendra P Shah
Synbiotics are always considered to be beneficial in healthy manipulation of gut environment; however, the purpose of this research was to investigate the dominance of synbiotic over the individual potential of probiotics and prebiotics. Four different types of prebiotics, fructo-oligosaccharides, raffinose, inulin, and cellobiose, were evaluated based on their varying degree of polymerization, combined each with 2 different Lactobacilli strains, including Lactobacillus paracasei 276 and Lactobacillus plantarum WCFS1...
February 15, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28196294/comparison-of-immunomodulatory-effects-of-fresh-garlic-and-black-garlic-polysaccharides-on-raw-264-7-macrophages
#2
Min Li, Yi-Xi Yan, Qing-Tao Yu, Yong Deng, Ding-Tao Wu, Ying Wang, Ya-Zhong Ge, Shao-Ping Li, Jing Zhao
Garlic has a long history to be used for medicine and food purposes. Black garlic, the fermented product of fresh garlic, is considered with better biological activities, such as antioxidant activity, and is developed as an increasingly popular functional food. Polysaccharides are the major components of fresh and black garlic, and immunomodulatory activity is one major pharmacological effect of polysaccharides. Therefore, chemical characteristics and immunomodulatory effects of polysaccharides from fresh and black garlic are investigated and compared in vitro for the 1st time, in order to reveal their molecular and pharmacological differences...
February 14, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28196290/curcumin-protects-against-intestinal-origin-endotoxemia-in-rat-liver-cirrhosis-by-targeting-pcsk9
#3
Yu Cai, Di Lu, Yanting Zou, Chaohui Zhou, Hongchun Liu, Chuantao Tu, Feng Li, Lili Liu, Shuncai Zhang
Intestinal origin endotoxemia always occurs in severe liver injury. The aim of the current study was to test antiendotoxemia effect of curcumin on tetrachloride (CCl4 )-induced liver cirrhosis rats, and to elucidate the underlying molecular mechanism. Rat cirrhosis models were constructed with CCl4 subcutaneous injections with curcumin (200 mg/kg/d) administered via gavages for 12 wk until the rats were sacrificed. We found that the administration of curcumin improved the physiological condition pertaining to activity index and temperature, and ameliorated the liver injury in CCl4 -induced cirrhosis rats...
February 14, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28192853/antioxidant-extracts-from-acorns-quercus-ilex-l-effectively-protect-ready-to-eat-rte-chicken-patties-irrespective-of-packaging-atmosphere
#4
Valquíria C S Ferreira, David Morcuende, Silvia H Hérnandez-López, Marta S Madruga, Fábio A P Silva, Mario Estévez
This study evaluated the impact of a phenolic-rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system (low-oxygen modified atmosphere; 5% vs. normal-oxygen; 21%) on lipid and protein oxidation and consumers acceptance of the ready-to-eat chicken patties. Samples were subjected to cooking (electric oven, 170 °C/16 min), cold storage (14 d at 4 °C), and reheating (microwave, 600 mW/1 min). Samples treated with acorn extract kept thiobarbituric acid-reactive substances numbers and lipid-derived volatiles at basal levels throughout the whole processing irrespective of the oxygen concentration in the packaging atmosphere...
February 13, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28192612/advantage-of-eu-3-doped-polystyrene-microspheres-compared-with-colloidal-gold-used-in-immunochromatographic-assays-for-the-detection-of-melamine-in-milk
#5
Yiwei Tang, Hong Zhang, Xiuying Liu, Evan Trofimchuk, Shaolong Feng, Tao Ma, Xue Gao, Shubing Fang, Xiaonan Lu
Colloidal gold and Eu(3+) -doped fluorescent microspheres were applied as labels to develop the immunochromatographic strips for detecting melamine in milk. Under the optimized condition, the visual detection limit of colloidal gold-immunochromatographic test strip (ICTS) was 150 μg/L of melamine in phosphate-buffered saline (PBS), although the visual detection limit of fluorescent nanoparticles (FN)-ICTS was 75 μg/L in PBS. As thermal acceleration test, FN-ICTS could be stored at 37 °C for at least 11 d before sample testing, but the color of the lines on colloidal gold-ICTS faded away after 7-d storage...
February 13, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28192610/salmonella-inactivation-during-extrusion-of-an-oat-flour-model-food
#6
Nathan M Anderson, Susanne E Keller, Niharika Mishra, Shannon Pickens, Dana Gradl, Tim Hartter, Galen Rokey, Christopher Dohl, Brian Plattner, Stuart Chirtel, Elizabeth M Grasso-Kelley
Little research exists on Salmonella inactivation during extrusion processing, yet many outbreaks associated with low water activity foods since 2006 were linked to extruded foods. The aim of this research was to study Salmonella inactivation during extrusion of a model cereal product. Oat flour was inoculated with Salmonella enterica serovar Agona, an outbreak strain isolated from puffed cereals, and processed using a single-screw extruder at a feed rate of 75 kg/h and a screw speed of 500 rpm. Extrudate samples were collected from the barrel outlet in sterile bags and immediately cooled in an ice-water bath...
February 13, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28192609/effect-of-vitamin-d3-fortification-and-saskatoon-berry-syrup-addition-on-the-flavor-profile-acceptability-and-antioxidant-properties-of-rooibos-tea-aspalathus-linearis
#7
Jennifer Grant, Donna Ryland, Cara K Isaak, Suvira Prashar, Yaw L Siow, Carla G Taylor, Michel Aliani
The unique characteristics and healthful reputation of caffeine-free rooibos tea (RT) make it an ideal carrier for vitamin D3 supplementation, and a potential base for the addition of Saskatoon berry syrup (SBS), a natural flavor additive. The objective of this study was to determine the effect of vitamin D3 fortification and SBS addition on the flavor profile, consumer acceptability, and antioxidant properties of RT. Six formulations (RT, RT with SBS, RT with SBS and vitamin D3 , RT with vitamin D3 , green tea [GT], and GT with SBS) were evaluated by 12 trained panelists and 114 consumers...
February 13, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28182847/preparation-and-characterization-of-an-olive-flounder-paralichthys-olivaceus-skin-gelatin-and-polylactic-acid-bilayer-film
#8
Ka-Yeon Lee, Kyung Bin Song
Olive flounder skin gelatin (OSG) was used as a film base material. A bilayer film of OSG and polylactic acid (PLA) was prepared using solvent casting method to enhance the film properties. Physical properties of the OSG-PLA film were increased compared with the nonaugmented OSG film. In particular, the PLA lamination decreased water vapor permeability from 2.17 to 0.92 × 10(-9) g·m/m(2) ·s·Pa, as well as of the water solubility from 16.62% to 9.27%, in the bilayer film relative to the OSG film. The oxygen permeability of the OSG-PLA bilayer film was held low by the OSG film, compensating for the high oxygen permeability of the PLA layer...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28182846/encapsulation-of-beta-carotene-in-lipid-microparticles-stabilized-with-hydrolyzed-soy-protein-isolate-production-parameters-alpha-tocopherol-coencapsulation-and-stability-under-stress-conditions
#9
Thais C Brito-Oliveira, Camila V Molina, Flávia M Netto, Samantha C Pinho
The objectives of this research were to study the encapsulation of beta-carotene (BC) in solid lipid microparticles (SLM) of palm stearin (PS) and stabilized with hydrolyzed soy protein isolate (HSPI), and also to investigate the effect of alpha-tocopherol (TOC) addition to the systems. Through the characterizations of SLM produced with different formulations, it was verified that systems with 5% (w/v) PS, 1.0% (w/v) HSPI, and 0.3% (w/v) xanthan gum (XG) presented the highest stability, with average diameters of approximately 1...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28182844/characterization-of-antibiotic-resistance-genes-from-lactobacillus-isolated-from-traditional-dairy-products
#10
Huiling Guo, Lin Pan, Lina Li, Jie Lu, Laiyu Kwok, Bilige Menghe, Heping Zhang, Wenyi Zhang
Lactobacilli are widely used as starter cultures or probiotics in yoghurt, cheese, beer, wine, pickles, preserved food, and silage. They are generally recognized as safe (GRAS). However, recent studies have shown that some lactic acid bacteria (LAB) strains carry antibiotic resistance genes and are resistant to antibiotics. Some of them may even transfer their intrinsic antibiotic resistance genes to other LAB or pathogens via horizontal gene transfer, thus threatening human health. A total of 33 Lactobacillus strains was isolated from fermented milk collected from different areas of China...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28182843/inhibitory-effects-of-red-wine-on-lipid-oxidation-in-fish-oil-emulsion-and-angiogenesis-in-zebrafish-embryo
#11
Haiyan Sun, Yulin Zhang, Yixiao Shen, Yongchao Zhu, Hua Wang, Zhimin Xu
The capabilities of red wine against lipid oxidation and angiogenesis were evaluated by using a fish oil emulsion system and an in vivo zebrafish embryos model, respectively. The red wine contained 12 different antioxidant phenolics which levels were led by anthocyanins (140.46 mg/L), catechin (55.08 mg/L), and gallic acid (46.76 mg/L). The diversity of the phenolics in red wine was greater than the tea, coffee, or white wine selected as a peer control in this study. The total phenolics concentration of red wine was 305...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28182841/bioactive-components-and-antioxidant-capacity-of-fruits-from-nine-sorbus-genotypes
#12
Maja Mikulic-Petkovsek, Boris Krska, Biljana Kiprovski, Robert Veberic
In this study, biochemical profile of fruits of 9 Sorbus genotypes was analyzed. The content of total sugars ranged from 69.7 g/kg ('Titan') to 217.5 g/kg (Sorbus torminalis) and total organic acids from 17.7 g/kg ('Businka') to 40.2 g/kg (S. torminalis). The highest content of total anthocyanins had 'Burka' (871 mg/kg FW) and 'Businka' (856 mg/kg FW). Quercetin derivatives represented more than 95% of total flavonols. 'Alaja krupnaja' had 3.5- to 29-fold higher rutin content than other analyzed genotypes. S...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28182839/physical-properties-and-volatile-composition-changes-of-cooked-sausages-stuffed-in-a-new-casing-formulation-based-in-surfactants-and-lactic-acid-during-long-term-storage
#13
Chao-Hui Feng, Cheng Li, Juan Francisco García-Martín, Pradeep Kumar Malakar, Yue Yan, Yao-Wen Liu, Wei Wang, Yun-Tao Liu, Yong Yang
The objective of this research was to investigate the effects of different modified casings and storage time on the quality attributes of cooked sausages using principal component analysis (PCA) and discriminant analysis. The effects of modifying different casing treatments on sausages' color (L(*) , a(*) , b(*) ), pH, and texture (hardness, springiness, cohesion, gumminess, chewiness) after 36-d storage were estimated by PCA. According to the PCA, lightness at day 36 was correlated to sample stuffed in casing with treatment 2 (T2; soy lecithin concentration: 1:27...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28182838/effect-of-extraction-method-on-the-oxidative-stability-of-camelina-seed-oil-studied-by-differential-scanning-calorimetry
#14
Henok D Belayneh, Randy L Wehling, Edgar B Cahoon, Ozan N Ciftci
Camelina seed is a new alternative omega-3 source attracting growing interest. However, it is susceptible to oxidation due to its high omega-3 content. The objective of this study was to improve the oxidative stability of the camelina seed oil at the extraction stage in order to eliminate or minimize the use of additive antioxidants. Camelina seed oil extracts were enriched in terms of natural antioxidants using ethanol-modified supercritical carbon dioxide (SC-CO2 ) extraction. Oxidative stability of the camelina seed oils extracted by ethanol modified SC-CO2 was studied by differential scanning calorimeter (DSC), and compared with cold press, hexane, and SC-CO2 methods...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28181242/sensory-profile-and-consumer-acceptability-of-prebiotic-white-chocolate-with-sucrose-substitutes-and-the-addition-of-goji-berry-lycium-barbarum
#15
Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Valdecir Luccas, Helena Maria André Bolini
Functional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate the descriptive sensory profile and consumers' acceptance of functional (prebiotic) white chocolates with and without the addition of an antioxidant source (goji berry [GB]) and sucrose replacement. The descriptive sensory profile was determined by quantitative descriptive analysis (QDA) with trained assessors (n = 12), and the acceptance test was performed with 120 consumers...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28178381/comparison-of-the-antimicrobial-and-sanitizer-resistance-of-salmonella-isolates-from-chicken-slaughter-processes-in-korea
#16
So Youn Youn, Ok Mi Jeong, Byung Kook Choi, Suk Chan Jung, Min Su Kang
Salmonella is a foodborne pathogen worldwide. Outbreaks of Salmonella are commonly associated with consumption of contaminated foods such as poultry products. Therefore, the objective of this study was to determine the occurrence, biofilm formation, antibiotic resistance, and sanitizer resistance of Salmonella enterica isolated from chicken carcasses. A total of 318 samples were collected from 15 chicken slaughterhouses in 8 provinces of Korea. They were then examined for Salmonella contamination. S. enterica isolates were tested for their susceptibilities to 15 antimicrobials by broth microdilution method...
February 8, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28178377/characteristics-and-rheological-properties-of-polysaccharide-nanoparticles-from-edible-mushrooms-flammulina-velutipes
#17
Wenhang Wang, Cong Li, Guanhua Du, Xiuling Zhang, Hongjie Zhang
Nanotechnology has become relevant in the food-related industries, and edible mushrooms can be a potential raw material for providing satisfied edible nanomaterial. In this study, by following 3 different pretreatments (hot water or cold alkali or hot alkali) insoluble polysaccharide nanoparticles were prepared from Flammulina velutipes by wet milling and high pressure homogenization and their properties were investigated. The resultant nanoparticles were characterized by SEM, GC-MS (for its main compositions), FTIR, XRD, and TG...
February 8, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28178372/antimicrobial-activities-of-phenolic-extracts-derived-from-seed-coats-of-selected-soybean-varieties
#18
Rajaa Abutheraa, Navam Hettiarachchy, Geetha Kumar-Phillips, Ronny Horax, Pengyin Chen, Ruben Morawicki, Young Min Kwon
Soybean hulls or seed coats consist of complex carbohydrates, proteins, lipids, and polyphenols such as anthocyanidins, proanthocyanidins, and isoflavones. The polyphenolics in the seed coats give them various colors such as black, brown, green, yellow, or even a mottled appearance. In this study, the antimicrobial effects of phenolic extracts from the seed coats of different colored soybeans (yellow, dark brown, brown, and black) were evaluated against foodborne pathogens such as Salmonella Typhimurium, Escherichia coli O157:H7, and Campylobacter jejuni in broth-cultures as well as on chicken skin...
February 8, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28178361/a-natural-experiment-using-immersive-technologies-to-study-the-impact-of-all-natural-labeling-on-perceived-food-quality-nutritional-content-and-liking
#19
Rebecca Liu, Neal H Hooker, Efthimios Parasidis, Christopher T Simons
The "all-natural" label is used extensively in the United States. At many point-of-purchase locations, employed servers provide food samples and call out specific label information to influence consumers' purchase decisions. Despite these ubiquitous practices, it is unclear what information is conveyed to consumers by the all-natural label or how it impacts judgments of perceived food quality, nutritional content, and acceptance. We used a novel approach incorporating immersive technology to simulate a virtual in-store sampling scenario where consumers were asked by a server to evaluate identical products with only one being labeled all-natural...
February 8, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28152205/saponin-profile-of-wild-asparagus-species
#20
Sara Jaramillo-Carmona, Rocío Rodriguez-Arcos, Ana Jiménez-Araujo, Sergio López, Juan Gil, Roberto Moreno, Rafael Guillén-Bejarano
The aim of this work was to study the saponin profiles from spears of different wild asparagus species in the context of its genetic diversity aside from geographical seed origin. They included Asparagus pseudoscaber Grecescu, Asparagus maritimus (L.) Mill., Asparagus brachiphyllus Turcz., Asparagus prostrates Dumort., and Asparagus officinalis L. The saponin analysis by LC-MS has shown that saponin profile from wild asparagus is similar to that previously described for triguero asparagus from Huétor-Tájar landrace (triguero HT), which had not ever been reported in the edible part of asparagus...
February 2, 2017: Journal of Food Science
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