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Mechanisms underlying cereal/legume intercropping as nature-based biofortification: A review 谷物/豆类间作作为基于自然的生物强化的机制综述
IF 4.7 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-07-28 DOI: 10.1186/s43014-022-00096-y
A. Ebbisa
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引用次数: 2
Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake 米糠乙醇提取物:一种热稳定的食用油和蛋糕防腐剂
IF 4.7 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-07-26 DOI: 10.1186/s43014-022-00094-0
Kaveesha P. Seneviratne, N. Anjali, C. Senanayake, N. Jayathilaka, K. Seneviratne
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引用次数: 1
Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis 基于主成分分析的巴西豇豆品种籽粒蛋白质谱比较
IF 4.7 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-07-22 DOI: 10.1186/s43014-022-00095-z
T. C. Honaiser, G. B. Rossi, Maurisrael de Moura Rocha, A. C. Arisi
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引用次数: 0
Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt 豆浆替代牛奶对酸奶微量营养素、微生物和感官品质的影响
IF 4.7 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-07-14 DOI: 10.1186/s43014-022-00093-1
Dupe T. Otolowo, Omolola M. Omosebi, K. T. Araoye, Temiloluwa E. Ernest, O. F. Osundahunsi
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引用次数: 1
Application of light emitting diodes (LEDs) for food preservation, post-harvest losses and production of bioactive compounds: a review 发光二极管(led)在食品保鲜、收获后损失和生物活性化合物生产中的应用综述
IF 4.7 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-03-28 DOI: 10.1186/s43014-022-00086-0
Amrita Poonia, Surabhi Pandey, Vasundhara
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引用次数: 5
A technological breakthrough in developing a state-of-the-art nutraceutical sports nutrition formulation to enhance vitality, mental acuity, vigilance, energy, and stamina 技术上的突破，开发了一种最先进的营养运动营养配方，以增强活力，精神敏锐度，警惕性，能量和耐力
IF 4.7 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-03-23 DOI: 10.1186/s43014-022-00085-1
D. Bagchi, B. Downs, M. Bagchi, S. Kushner
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引用次数: 1
Variation in physico-chemical, organoleptic and microbial qualities of intermediate moisture pineapple (Ananas comosus (L.) Merr.) slices during storage 中等水分菠萝理化、感官和微生物性状的变化在储存过程中
IF 4.7 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-02-25 DOI: 10.1186/s43014-022-00084-2
S. Gomez, Bintu Kuruvila, P. K. Maneesha, M. Joseph
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引用次数: 7
Bioactives and extracts affect the physico-chemical properties of concentrated whey protein isolate dispersions 生物活性物质和提取物对浓缩乳清蛋白分离物分散体物理化学性质的影响
IF 4.7 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-01-27 DOI: 10.1186/s43014-021-00082-w
M. M. Hansen, R. Hartel, Y. Roos
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引用次数: 0
Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics. 山茶花瓣酒的酿造与生化特性及代谢组学综合探讨
IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-01-01 Epub Date: 2022-11-18 DOI: 10.1186/s43014-022-00109-w
Soumya Majumder, Arindam Ghosh, Sourav Chakraborty, Malay Bhattacharya

A novel wine has been developed from Camellia japonica's petal by fermenting the decoction with Saccharomyces cerevisiae or brewer's yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical properties of the wine. Qualitative tests indicated presence of phenols such as flavonoids, coumarins; protein; glycosides; glycerin; terpenoids; steroids; and fatty acids in the wine. Total phenol content was found high in the decoction and in its fermented form as well. In vitro biological activities such as antioxidant activity, antidiabetic activity and lipid peroxidation inhibition power were assessed in samples. Furthermore, GC-MS analysis helped to detect volatiles present in the unfermented decoction and understand the effect of fermentation on its changing metabolome while column chromatography assisted the separation of solvent-based fractions. Notable outcomes from this study were detection of bioactive compound quinic acid in the decoction and a proposed pathway of its metabolic breakdown after fermentation. Results of this research revealed biochemical and physicochemical acceptability of this wine prepared from an underutilized flower.

Graphical abstract:

以山茶花瓣为原料，用酿酒酵母对其煎液进行发酵，研制出一种新型的山茶酒。通过pH值、糖度、比重、酒精度等测试，研究了葡萄酒的理化性质。定性试验表明含有类黄酮、香豆素等酚类物质；蛋白质;苷;甘油;萜类化合物;类固醇;还有葡萄酒中的脂肪酸。总酚含量在汤剂和其发酵形式中也很高。体外生物活性，如抗氧化活性、抗糖尿病活性和脂质过氧化抑制能力。此外，GC-MS分析有助于检测未发酵汤剂中存在的挥发物，并了解发酵对其代谢组变化的影响，柱层析分析有助于溶剂型馏分的分离。本研究的显著结果是在汤剂中检测到生物活性化合物奎宁酸，并提出了发酵后奎宁酸代谢分解的途径。本研究结果揭示了从未充分利用的花中制备的这种酒的生化和物理化学可接受性。图形化的简介:
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引用次数: 0
Bioactive compounds, nutritional profile and health benefits of colostrum: a review. 初乳的生物活性成分、营养成分和健康益处综述
IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition
Pub Date : 2022-01-01 Epub Date: 2022-10-25 DOI: 10.1186/s43014-022-00104-1
Amrita Poonia, Shiva

Bovine colostrum is defined as first milk by milching animals responsible for providing the innate immunity to the neonatal and possess many immunoglobulins for preventing the calf from diseases. Colostrum consist of many bioactive compounds like proteins, enzymes, growth factors, immunoglobulins and nucleotides that provides several benefits to human health. Numerous clinical and pre-clinical studies have demonstrated the therapeutic benefits of the bovine colostrum. This review focusses on bioactive compounds, their health benefits, potential of colostrum for developing several health foods and prevention of respiratory and gastrointestinal tract disorders. Processing can also be done to extend shelf-life and extraction of bioactive constituents either as encapsulated or as extracts. The products derived from bovine colostrum are high-end supplements possessing high nutraceutical value.

Graphical abstract: Processing of the BC to extend the shelf -life to obtain bioactive compounds for manufacturing functional foods.

牛初乳被定义为哺乳动物的初乳，负责为新生儿提供先天免疫，并拥有许多免疫球蛋白，以防止小牛患病。初乳含有许多生物活性化合物，如蛋白质、酶、生长因子、免疫球蛋白和核苷酸，对人体健康有益。许多临床和临床前研究已经证明了牛初乳的治疗益处。本文综述了初乳的生物活性化合物及其对健康的益处，初乳在开发几种保健食品以及预防呼吸道和胃肠道疾病方面的潜力。加工也可以延长保质期，并以胶囊或提取物的形式提取生物活性成分。从牛初乳中提取的产品是具有高营养价值的高端保健品。图形摘要：加工BC以延长保质期，以获得用于制造功能食品的生物活性化合物。
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引用次数: 0
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