Search Results - "Food science and biotechnology"

Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier by Lee, Na-Kyoung, Kim, Won-Suck, Paik, Hyun-Dong

“…Both spore and vegetative forms of Bacillus species have been used as probiotics, and they have high stability to the surrounding atmospheric conditions such…”
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Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability by Choi, Seung Jun, McClements, David Julian

“…The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids,…”
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Biogenic amines in foods by Doeun, Dara, Davaatseren, Munkhtugs, Chung, Myung-Sub

“…Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is…”
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Lipid oxidation and its implications to meat quality and human health by Huang, Xi, Ahn, Dong Uk

“…Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary…”
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Microbial inactivation by high pressure processing: principle, mechanism and factors responsible by Sehrawat, Rachna, Kaur, Barjinder Pal, Nema, Prabhat K., Tewari, Somya, Kumar, Lokesh

“…High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma,…”
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Characterization of pectin extracted from banana peels of different varieties by Khamsucharit, Phaviphu, Laohaphatanalert, Kamlai, Gavinlertvatana, Paiboolya, Sriroth, Klanarong, Sangseethong, Kunruedee

“…Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were…”
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Effect of different cooking methods on the content of vitamins and true retention in selected vegetables by Lee, Seongeung, Choi, Youngmin, Jeong, Heon Sang, Lee, Junsoo, Sung, Jeehye

“…This study evaluated the effect of different cooking methods including blanching, boiling, microwaving and steaming on the content of vitamins in vegetables…”
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Clean label starch: production, physicochemical characteristics, and industrial applications by Park, Shinjae, Kim, Yong-Ro

“…Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives…”
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Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi by Yang, Seo-Jin, Lee, Ji-Eun, Lim, Sung-Min, Kim, Yu-Jin, Lee, Na-Kyoung, Paik, Hyun-Dong

“…Probiotic properties including antioxidant and immune-enhancing effects of Lactobacillus plantarum 200655 isolated from kimchi were evaluated. The tolerance of…”
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The roles of catechins in regulation of systemic inflammation by Kim, Jong Min, Heo, Ho Jin

“…Catechins are a phytochemical present in plants such as tea leaves, beans, black grapes, cherries, and cacao, and have various physiological activities. It is…”
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Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents by Bae, Ji-Yun, Seo, Yeon-Hee, Oh, Se-Wook

“…Polyphenols are secondary metabolites produced in higher plants. They are known to possess various functional properties in the human body. Polyphenols also…”
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Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains by Yang, Xiaoxing, Zhou, Jiachun, Fan, Liqiang, Qin, Zhen, Chen, Qiming, Zhao, Liming

“…Fermented vegetable–fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum…”
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Emergence and spread of antibiotic-resistant foodborne pathogens from farm to table by Kim, Junhwan, Ahn, Juhee

“…Antibiotics have been overused and misused for preventive and therapeutic purposes. Specifically, antibiotics are frequently used as growth promoters for…”
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Natamycin: a natural preservative for food applications—a review by Meena, Mahima, Prajapati, Priyanka, Ravichandran, Chandrakala, Sehrawat, Rachna

“…Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis . It effectively acts as an antifungal preservative on various…”
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Potential health benefits of phenolic compounds in grape processing by-products by Averilla, Janice N., Oh, Jisun, Kim, Hyo Jung, Kim, Jae Sik, Kim, Jong-Sang

“…Prevention emerges as a powerful approach in minimizing the risk of deleterious lifestyle diseases because therapies do not necessarily guarantee a permanent…”
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Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents by Jang, Hyun-Joo, Lee, Hyun-Jin, Yoon, Dong-Kyu, Ji, Da-Som, Kim, Ji-Han, Lee, Chi-Ho

“…This study aims to investigate antioxidative and antibacterial properties of fresh garlic (non-aged, NG) and aged garlic (AG) by-products extracted with…”
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Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications by Kang, Taiyoung, You, Youngsang, Jun, Soojin

“…Freezing has been widely recognized as the most common process for long-term preservation of perishable foods; however, unavoidable damages associated with ice…”
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Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi by Jang, Hye Ji, Lee, Na-Kyoung, Paik, Hyun-Dong

“…Lactobacillus brevis KU15153 was isolated from kimchi and probiotic characterization was performed including analysis of its antimicrobial and antioxidant…”
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Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities by Abdel-Aty, Azza M., Elsayed, Alshaimaa M., Salah, Hala A., Bassuiny, Roqaya I., Mohamed, Saleh A.

“…Little studies on chia sprouts were not deeply address the polyphenols profiles and their functional properties during long period of germination. This study…”
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Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study by Barzegar, Hassan, Alizadeh Behbahani, Behrooz, Mehrnia, Mohammad Amin

“…The instability and strong flavor or odor of essential oils (EO) limit their direct incorporation into food products. In this study, the antioxidant and…”
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