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Food Production, Processing and Nutrition最新文献

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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
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
{"title":"Variation in physico-chemical, organoleptic and microbial qualities of intermediate moisture pineapple (Ananas comosus (L.) Merr.) slices during storage","authors":"S. Gomez, Bintu Kuruvila, P. K. Maneesha, M. Joseph","doi":"10.1186/s43014-022-00084-2","DOIUrl":"https://doi.org/10.1186/s43014-022-00084-2","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65799627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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
Food Production, Processing and Nutrition Pub Date : 2022-01-27 DOI: 10.1186/s43014-021-00082-w
M. M. Hansen, R. Hartel, Y. Roos
{"title":"Bioactives and extracts affect the physico-chemical properties of concentrated whey protein isolate dispersions","authors":"M. M. Hansen, R. Hartel, Y. Roos","doi":"10.1186/s43014-021-00082-w","DOIUrl":"https://doi.org/10.1186/s43014-021-00082-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45870609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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
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
{"title":"Brewing and biochemical characterization of <i>Camellia japonica</i> petal wine with comprehensive discussion on metabolomics.","authors":"Soumya Majumder, Arindam Ghosh, Sourav Chakraborty, Malay Bhattacharya","doi":"10.1186/s43014-022-00109-w","DOIUrl":"10.1186/s43014-022-00109-w","url":null,"abstract":"<p><p>A novel wine has been developed from <i>Camellia japonica</i>'s petal by fermenting the decoction with <i>Saccharomyces cerevisiae</i> 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.</p><p><strong>Graphical abstract: </strong></p>","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":"29"},"PeriodicalIF":4.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9673215/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45856430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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
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
{"title":"Bioactive compounds, nutritional profile and health benefits of colostrum: a review.","authors":"Amrita Poonia, Shiva","doi":"10.1186/s43014-022-00104-1","DOIUrl":"10.1186/s43014-022-00104-1","url":null,"abstract":"<p><p>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.</p><p><strong>Graphical abstract: </strong>Processing of the BC to extend the shelf -life to obtain bioactive compounds for manufacturing functional foods.</p>","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":"26"},"PeriodicalIF":4.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9592540/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41774873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions 野樱多酚对乳清、大豆和豌豆分离蛋白分散体理化性质的影响
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2021-11-01 DOI: 10.1186/s43014-021-00074-w
M. M. Hansen, R. Hartel, Y. Roos
{"title":"Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions","authors":"M. M. Hansen, R. Hartel, Y. Roos","doi":"10.1186/s43014-021-00074-w","DOIUrl":"https://doi.org/10.1186/s43014-021-00074-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46648456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Nutritional, phytochemical and antioxidant properties of 24 mung bean (Vigna radiate L.) genotypes 24种绿豆基因型的营养、植物化学和抗氧化特性
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2021-10-09 DOI: 10.1186/s43014-021-00073-x
F. Wang, Lu Huang, Xingxing Yuan, Xiaoyan Zhang, Luping Guo, Chenchen Xue, Xin Chen
{"title":"Nutritional, phytochemical and antioxidant properties of 24 mung bean (Vigna radiate L.) genotypes","authors":"F. Wang, Lu Huang, Xingxing Yuan, Xiaoyan Zhang, Luping Guo, Chenchen Xue, Xin Chen","doi":"10.1186/s43014-021-00073-x","DOIUrl":"https://doi.org/10.1186/s43014-021-00073-x","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"3 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2021-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65799581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics 在面包中添加酚类化合物:抗氧化效果及对食物结构和感官特性的影响
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2021-09-08 DOI: 10.1186/s43014-021-00068-8
Yesica A. Czajkowska–González, E. Álvarez-Parrilla, Nina del Rocío Martínez–Ruiz, Alma A Vazquez-Flores, M. Gaytán-Martínez, L. A. de la Rosa
{"title":"Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics","authors":"Yesica A. Czajkowska–González, E. Álvarez-Parrilla, Nina del Rocío Martínez–Ruiz, Alma A Vazquez-Flores, M. Gaytán-Martínez, L. A. de la Rosa","doi":"10.1186/s43014-021-00068-8","DOIUrl":"https://doi.org/10.1186/s43014-021-00068-8","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"3 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2021-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65799514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 9
Correction to: Inhibition of 3-hydroxy-3-methyl-glutarylcoenzyme A reductase enzyme by dipeptides identified in dry-cured ham 修正:在干腌火腿中鉴定的二肽对3-羟基-3-甲基-戊二酰辅酶A还原酶的抑制作用
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2021-08-25 DOI: 10.1186/s43014-021-00069-7
Alejandro Heres, L. Mora, F. Toldrá
{"title":"Correction to: Inhibition of 3-hydroxy-3-methyl-glutarylcoenzyme A reductase enzyme by dipeptides identified in dry-cured ham","authors":"Alejandro Heres, L. Mora, F. Toldrá","doi":"10.1186/s43014-021-00069-7","DOIUrl":"https://doi.org/10.1186/s43014-021-00069-7","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"3 1","pages":"1-2"},"PeriodicalIF":4.7,"publicationDate":"2021-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45247978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves 采后处理对辣木叶片抗氧化活性和酚类物质的影响
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2021-08-11 DOI: 10.1186/s43014-021-00067-9
E. Fombang, Pierre Nobossé, C. Mbofung, Damanpreet Singh
{"title":"Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves","authors":"E. Fombang, Pierre Nobossé, C. Mbofung, Damanpreet Singh","doi":"10.1186/s43014-021-00067-9","DOIUrl":"https://doi.org/10.1186/s43014-021-00067-9","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2021-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48253407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese 从传统李干酪中分离的乳酸杆菌的表型和系统发育特征
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2021-08-02 DOI: 10.1186/s43014-021-00065-x
Haleh Forouhandeh, S. Z. Vahed, H. Ahangari, Vahideh Tarhriz, M. Hejazi
{"title":"Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese","authors":"Haleh Forouhandeh, S. Z. Vahed, H. Ahangari, Vahideh Tarhriz, M. Hejazi","doi":"10.1186/s43014-021-00065-x","DOIUrl":"https://doi.org/10.1186/s43014-021-00065-x","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2021-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1186/s43014-021-00065-x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49351877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
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