{"title":"Microencapsulation to improve the stability of natural pigments and their applications to meat products","authors":"Liuyu Su, Y. Nian, Chunbao Li","doi":"10.48130/fmr-2023-0010","DOIUrl":"https://doi.org/10.48130/fmr-2023-0010","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"125 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77869716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Adegoke Isiaka Adetunji, M. Olaitan, Mariana Erasmus, A. Olaniran
{"title":"Microbial proteases: A next generation green catalyst for industrial, environmental and biomedical sustainability","authors":"Adegoke Isiaka Adetunji, M. Olaitan, Mariana Erasmus, A. Olaniran","doi":"10.48130/fmr-2023-0012","DOIUrl":"https://doi.org/10.48130/fmr-2023-0012","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88827551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Juan Daniel Mata-Mota, J. Gallegos‐Infante, J. D. Pérez-Martínez, N. Rocha‐Guzmán, R. González-Laredo
{"title":"Effect of hydrogel/oleogel ratio, speed and time of mixing, on the mechanical properties of bigel materials and the application of Cox-Merz rule.","authors":"Juan Daniel Mata-Mota, J. Gallegos‐Infante, J. D. Pérez-Martínez, N. Rocha‐Guzmán, R. González-Laredo","doi":"10.48130/fmr-2023-0024","DOIUrl":"https://doi.org/10.48130/fmr-2023-0024","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84669401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Rani, S. Mondal, Purba Kundu, A. Thakur, A. Chaudhary, Jitendraa Vashistt, J. Shankar
Owing to medicinal and nutraceutical properties mushrooms have been consumed worldwide for many years. They are valued for their unique flavor, texture, and versatility in cooking. Numerous species of edible mushrooms have different habitats, ecological niches, and growth patterns. Among the vegetarian diet, mushrooms have been preferred and widely accepted over a non-vegetarian one because of their low-calorie, high-protein content and their good source of carbohydrates and lipids. Edible mushrooms provide various macronutrients, micronutrients, minerals, and vitamins. Bioactive compounds extracted from different species of mushrooms exhibit various medicinal properties, such as antitumor, antioxidant, hypocholesterolemic, antiallergic, anti-inflammatory, and hypoglycemic effects. These properties are mainly due to polysaccharides like β -glucan, polyphenols like phenolic acids and flavonoids, carotenoids, and vitamins. Edible mushrooms are also potential prebiotics and are beneficial for human gut health. Secondary metabolites extracted from edible mushrooms are used to develop drugs to treat chronic diseases. In conclusion, edible mushrooms contain essential food supplements and versatile food sources that provide numerous health benefits. Effective management of edible mushroom production is crucial to ensure their continued availability, quality, and sustainability. The study of edible mushrooms and their health benefits continues to be an area of active research, and additional benefits will likely be discovered further. Citation
{"title":"Edible Mushroom: Occurrence, Management and Health Benefits","authors":"M. Rani, S. Mondal, Purba Kundu, A. Thakur, A. Chaudhary, Jitendraa Vashistt, J. Shankar","doi":"10.48130/fmr-2023-0021","DOIUrl":"https://doi.org/10.48130/fmr-2023-0021","url":null,"abstract":"Owing to medicinal and nutraceutical properties mushrooms have been consumed worldwide for many years. They are valued for their unique flavor, texture, and versatility in cooking. Numerous species of edible mushrooms have different habitats, ecological niches, and growth patterns. Among the vegetarian diet, mushrooms have been preferred and widely accepted over a non-vegetarian one because of their low-calorie, high-protein content and their good source of carbohydrates and lipids. Edible mushrooms provide various macronutrients, micronutrients, minerals, and vitamins. Bioactive compounds extracted from different species of mushrooms exhibit various medicinal properties, such as antitumor, antioxidant, hypocholesterolemic, antiallergic, anti-inflammatory, and hypoglycemic effects. These properties are mainly due to polysaccharides like β -glucan, polyphenols like phenolic acids and flavonoids, carotenoids, and vitamins. Edible mushrooms are also potential prebiotics and are beneficial for human gut health. Secondary metabolites extracted from edible mushrooms are used to develop drugs to treat chronic diseases. In conclusion, edible mushrooms contain essential food supplements and versatile food sources that provide numerous health benefits. Effective management of edible mushroom production is crucial to ensure their continued availability, quality, and sustainability. The study of edible mushrooms and their health benefits continues to be an area of active research, and additional benefits will likely be discovered further. Citation","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90954761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cheilane T. de Souza, Kaewta Danchana, Sergio L.C. Ferreira, Victor Cerdà
The development of a portable device created by 3D printing for fluorimetric measurements is an efficient tool for analytical applications in situ or in the laboratory presenting a wide field of applications in the environmental and food field. This device uses a light-emitting diode (LED) as radiation source and a digital microscope as a detector. Digital images obtained by the interaction between the radiation source and the sample were analyzed with the help of the YouCam software, the images were filed in JPEG format and processed with the Chemostat software.The entire system is connected to a notebook, which serves as a LED and detector power supply without the need for any additional power source. The proposed device was used for the determination in situ of quinine in water and beverages samples, respectively. For the validation of the developed system, the results obtained were compared with a conventional spectrofluorometer with a t-test at a 95% confidence level. The proposed system provides satisfactory precision and accuracy values. The proposed method presented detection and quantification limits of 0.99 and 1.46 mg L−1, at a 95% confidence interval.
{"title":"Fluorimetric determination of quinine using a portable system and digital image processing","authors":"Cheilane T. de Souza, Kaewta Danchana, Sergio L.C. Ferreira, Victor Cerdà","doi":"10.48130/fmr-0023-0036","DOIUrl":"https://doi.org/10.48130/fmr-0023-0036","url":null,"abstract":"The development of a portable device created by 3D printing for fluorimetric measurements is an efficient tool for analytical applications in situ or in the laboratory presenting a wide field of applications in the environmental and food field. This device uses a light-emitting diode (LED) as radiation source and a digital microscope as a detector. Digital images obtained by the interaction between the radiation source and the sample were analyzed with the help of the YouCam software, the images were filed in JPEG format and processed with the Chemostat software.The entire system is connected to a notebook, which serves as a LED and detector power supply without the need for any additional power source. The proposed device was used for the determination in situ of quinine in water and beverages samples, respectively. For the validation of the developed system, the results obtained were compared with a conventional spectrofluorometer with a t-test at a 95% confidence level. The proposed system provides satisfactory precision and accuracy values. The proposed method presented detection and quantification limits of 0.99 and 1.46 mg L<sup>−1</sup>, at a 95% confidence interval.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"365 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135446865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effects of processing methods on the properties and digestibility of protein and fat in meat products","authors":"Yulu Wang, Yiting Wang, Xuanyi Cai, Zixin Huang, Chunbao Li, Mengzhen Ding","doi":"10.48130/fmr-2023-0027","DOIUrl":"https://doi.org/10.48130/fmr-2023-0027","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135400399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Estimation of the applied doses in irradiated anchovy and bluefish for shelf-life extension using image analysis in combination with DNA comet assay","authors":"Nurcan Cetinkaya, Erhan Ic, Yakup Erel, Demet Ercin, Sumer Ozvatan, Nizamettin Yazici","doi":"10.48130/fmr-0023-0032","DOIUrl":"https://doi.org/10.48130/fmr-0023-0032","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135317994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：