Wiley Online Library : Journal of the Science of Food and Agriculture
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The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply

Abstract BACKGROUND Nannochloropsis algae contain approximately 20% polyunsaturated fatty acids (PUFA) and hold significant potential for high-quality eicosapentaenoic acid (EPA) food industrialization. However, EPA in Nannochloropsis sp. is prone to oxidation, and microbial growth is a critical factor affecting the shelf life of fresh food. Storage...

Thu Oct 3, 2024 10:17
Ferulic acid: extraction, estimation, bioactivity and applications for human health and food

Abstract Ferulic acid ((E)-3-(4-hydroxy-3-methoxy-phenyl) prop-2-enoic acid) is a derivative of caffeic acid found in most plants. This abundant phenolic compound exhibits significant antioxidant capacity and a broad spectrum of therapeutic effects, including anti-inflammatory, antimicrobial, anticancer, antidiabetic, cardiovascular and neuroprotective...

Thu Oct 3, 2024 10:17
Spent coffee grounds as an alternative fertilizer: impact on bioaccessibility of antioxidants and commercial quality of lettuce

Abstract Background During the processing of spent coffee grounds (SCGs) several residues are obtained, which are mostly disposed of in landfills. There is an urgent need for a comprehensive waste management strategy for these residues. This study evaluates the potential of SCGs as a biofertilizer by assessing their effects on lettuce leaves and the...

Thu Oct 3, 2024 10:17
Effects of different enzymatic hydrolysis techniques on volatile flavor compounds and nutritional metabolites of soybean meal yogurt

Abstract BACKGROUND This study explores enzymatic hydrolysis as a method of modifying soybean meal (SM). It can reduce the particle size, improve flavor, and convert macromolecules into absorbable nutrients. The purpose is to provide technical information regarding the use of SM. Papain alone, and a combination of papain and acid protease, and a mixture...

Wed Oct 2, 2024 10:46
Preparation and structural characteristics of polysaccharides from loquat peel waste, and their preliminary bioactivities

Abstract BACKGROUND Loquat peel, often as food waste, is a valuable source of bioactive polysaccharides. However, study of such polysaccharides is insufficient, leaving a significant gap in understanding their preparation, structure and bioactivities. RESULTS In this study, three types of loquat peel polysaccharides (LPWP, LPHP and LPNP) were sequentially...

Wed Oct 2, 2024 10:46
Chemometrics analysis of the flow and thermal properties of cardaba banana starch

Abstract BACKGROUND Starch from a non-conventional source such as cardaba banana is relatively underexplored compared to conventional sources such as potato, maize or tapioca. Its high amylose content, however, suggests its suitability for specific industrial uses. Understanding the flowability, rheology and thermal properties of cardaba banana starch...

Tue Oct 1, 2024 11:20

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