{"title":"The near-infrared probe as a quality control tool for a milk powder blending process","authors":"G. Tristan, Kin Hong Tay, S. Y. Wong","doi":"10.48130/fmr-2023-0003","DOIUrl":"https://doi.org/10.48130/fmr-2023-0003","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74270388","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}
Yalun Zhang, Kaixuan Zhao, Yang Guo, Anguo Teng, Shuzhi Li, Yunhao Ma, Songmei Duan, Kai Zhang, Wenhang Wang
{"title":"Effects of physical crosslinking methods on digestibility in vitro and safety of edible packaging: a primary study on collagen films","authors":"Yalun Zhang, Kaixuan Zhao, Yang Guo, Anguo Teng, Shuzhi Li, Yunhao Ma, Songmei Duan, Kai Zhang, Wenhang Wang","doi":"10.48130/fmr-2023-0004","DOIUrl":"https://doi.org/10.48130/fmr-2023-0004","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85569595","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":"The 3Rs applied to fruits and vegetables surpluses: virtuous examples from Italy","authors":"F. Girotto, Laura Piazza","doi":"10.48130/fmr-2023-0025","DOIUrl":"https://doi.org/10.48130/fmr-2023-0025","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88479005","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}
Shanghui Gao, Jun Fang, Jian-Rong Zhou, K. Yokomizo
{"title":"Extract essence of seven Chinese herbs potentially exhibits anti-inflammatory and cancer-preventive effects","authors":"Shanghui Gao, Jun Fang, Jian-Rong Zhou, K. Yokomizo","doi":"10.48130/fmr-2023-0019","DOIUrl":"https://doi.org/10.48130/fmr-2023-0019","url":null,"abstract":"","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":"74872039","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}
A. Cuschieri, Emma Camilleri, Eleonore Cricchiola, R. Blundell
{"title":"Avocados' effect on hormonal physiology: a comprehensive narrative review","authors":"A. Cuschieri, Emma Camilleri, Eleonore Cricchiola, R. Blundell","doi":"10.48130/fmr-2023-0013","DOIUrl":"https://doi.org/10.48130/fmr-2023-0013","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91151947","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}
A. Wang, Liang Li, S. Zhang, Junjie Wang, Zhaoxin Lu, F. Lu, Fanqiang Meng, Haizhen Zhao
{"title":"Screening and identification of a lignocellulose-degrading strain and its application in highland barley fermentation","authors":"A. Wang, Liang Li, S. Zhang, Junjie Wang, Zhaoxin Lu, F. Lu, Fanqiang Meng, Haizhen Zhao","doi":"10.48130/fmr-2023-0006","DOIUrl":"https://doi.org/10.48130/fmr-2023-0006","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"1948 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91207389","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}
B. Silkin, B. Onen, Menşure Elvan, Hayriye Sebnem Harsa
Probiotic pudding can be served as a functional food with high probiotic viability during production and storage. The aim of this study was to investigate the microencapsulation of Lactiplantibacillus plantarum DSM 1954 with a gum arabic-whey protein concentrate complex using a water-in-oil emulsion technique and to evaluate the stability of microencapsulated and non-microencapsulated L. plantarum in the cocoa pudding and to determine the main quality parameters and sensory characteristics of pudding during storage at 4 °C for 21 days. The efficacy of microencapsulation on the viability over 21 days was determined and an encapsulation efficiency of 86.66% was achieved. Whole milk, cocoa, corn starch, and gum arabic, as well as microencapsulated and non-microencapsulated L. plantarum were used to produce probiotic-fortified cocoa pudding. L. plantarum was added to pudding for 21 days to test their viability and stability. pH values and sensory analysis of pudding were conducted. Microencapsulated and non-microencapsulated L. plantarum cell counts were approximately 9 log CFU/g in pudding samples at the end of 21 days. With storage time, the pH of pudding containing non-microencapsulated bacteria decreased more than that of pudding containing microencapsulated bacteria. The addition of bacteria to the pudding did not have a significant effect on the taste, odor, and texture. Since both microencapsulated and non-microencapsulated bacteria maintain significant viability in pudding during storage, pudding can be considered a potential carrier of probiotics.
{"title":"Cocoa pudding fortified with microencapsulated Lactiplantibacillus plantarum DSM 1954","authors":"B. Silkin, B. Onen, Menşure Elvan, Hayriye Sebnem Harsa","doi":"10.48130/fmr-2023-0022","DOIUrl":"https://doi.org/10.48130/fmr-2023-0022","url":null,"abstract":"Probiotic pudding can be served as a functional food with high probiotic viability during production and storage. The aim of this study was to investigate the microencapsulation of Lactiplantibacillus plantarum DSM 1954 with a gum arabic-whey protein concentrate complex using a water-in-oil emulsion technique and to evaluate the stability of microencapsulated and non-microencapsulated L. plantarum in the cocoa pudding and to determine the main quality parameters and sensory characteristics of pudding during storage at 4 °C for 21 days. The efficacy of microencapsulation on the viability over 21 days was determined and an encapsulation efficiency of 86.66% was achieved. Whole milk, cocoa, corn starch, and gum arabic, as well as microencapsulated and non-microencapsulated L. plantarum were used to produce probiotic-fortified cocoa pudding. L. plantarum was added to pudding for 21 days to test their viability and stability. pH values and sensory analysis of pudding were conducted. Microencapsulated and non-microencapsulated L. plantarum cell counts were approximately 9 log CFU/g in pudding samples at the end of 21 days. With storage time, the pH of pudding containing non-microencapsulated bacteria decreased more than that of pudding containing microencapsulated bacteria. The addition of bacteria to the pudding did not have a significant effect on the taste, odor, and texture. Since both microencapsulated and non-microencapsulated bacteria maintain significant viability in pudding during storage, pudding can be considered a potential carrier of probiotics.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90144730","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}
Michele Amendoeira Giaconia, Marcelo Assis, Milena da Silva Moura, Matheus Boeira Braga, Anna Rafaela Cavalcante Braga
{"title":"Bioaccessibility and antioxidant activity of anthocyanins from jaboticaba skins: the influence of OSA-modified starch concentration","authors":"Michele Amendoeira Giaconia, Marcelo Assis, Milena da Silva Moura, Matheus Boeira Braga, Anna Rafaela Cavalcante Braga","doi":"10.48130/fmr-0023-0033","DOIUrl":"https://doi.org/10.48130/fmr-0023-0033","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"130 11 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":"135317274","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}
Li Yang, Yongchao Gao, Jupeng Gong, Liang Peng, H. El‐Seedi, M. Farag, Yonghua Zhao, Jia-Qi Xiao
{"title":"A multifaceted review of monosodium glutamate effects on human health and its natural remedies","authors":"Li Yang, Yongchao Gao, Jupeng Gong, Liang Peng, H. El‐Seedi, M. Farag, Yonghua Zhao, Jia-Qi Xiao","doi":"10.48130/fmr-2023-0016","DOIUrl":"https://doi.org/10.48130/fmr-2023-0016","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"260 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73278836","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：