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Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener 加入单宁、葡萄渣和甜味剂的功能性饼干的研制
Foods 2022 Pub Date : 2022-10-17 DOI: 10.3390/foods2022-13067
Victoria Olt, J. Báez, Romina Curbelo, E. Boido, E. Dellacassa, A. M. Fernández-Fernández, A. Medrano
{"title":"Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener","authors":"Victoria Olt, J. Báez, Romina Curbelo, E. Boido, E. Dellacassa, A. M. Fernández-Fernández, A. Medrano","doi":"10.3390/foods2022-13067","DOIUrl":"https://doi.org/10.3390/foods2022-13067","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124592721","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}
引用次数: 2
Enzymatic Synthesis of Flavours and Fragrances, Antioxidants and Antimicrobials on the Example of Benzyl Alcohol and Its Selected Derivatives 酶法合成香料、香料、抗氧化剂和抗菌剂——以苯甲醇及其选定衍生物为例
Foods 2022 Pub Date : 2022-10-17 DOI: 10.3390/foods2022-13066
B. Zieniuk, Karina Jasińska, K. Wierzchowska, A. Fabiszewska
{"title":"Enzymatic Synthesis of Flavours and Fragrances, Antioxidants and Antimicrobials on the Example of Benzyl Alcohol and Its Selected Derivatives","authors":"B. Zieniuk, Karina Jasińska, K. Wierzchowska, A. Fabiszewska","doi":"10.3390/foods2022-13066","DOIUrl":"https://doi.org/10.3390/foods2022-13066","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131950665","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}
引用次数: 1
Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage 葡萄牙传统发酵香肠Alheira产乳酸菌的分子鉴定
Foods 2022 Pub Date : 2022-10-14 DOI: 10.3390/foods2022-13035
N. Fernandes, A. S. Faria, Laís Carvalho, A. Choupina, C. Rodrigues, V. Cadavez, Ú. Gonzales-Barrón
{"title":"Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage","authors":"N. Fernandes, A. S. Faria, Laís Carvalho, A. Choupina, C. Rodrigues, V. Cadavez, Ú. Gonzales-Barrón","doi":"10.3390/foods2022-13035","DOIUrl":"https://doi.org/10.3390/foods2022-13035","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114538601","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}
引用次数: 1
Valorisation of Agro-Food By-Products for the Extraction of Phenolic Compounds 农业食品副产品酚类化合物提取的价值评价
Foods 2022 Pub Date : 2022-10-13 DOI: 10.3390/foods2022-13032
Filipe Fernandes, Kiano Gorissen, C. Delerue-Matos, C. Grosso
{"title":"Valorisation of Agro-Food By-Products for the Extraction of Phenolic Compounds","authors":"Filipe Fernandes, Kiano Gorissen, C. Delerue-Matos, C. Grosso","doi":"10.3390/foods2022-13032","DOIUrl":"https://doi.org/10.3390/foods2022-13032","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114670450","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}
引用次数: 0
Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model 非即食香肠成熟过程中金黄色葡萄球菌失活:一个动态模型
Foods 2022 Pub Date : 2022-10-13 DOI: 10.3390/foods2022-13033
Sara Coelho-Fernandes, Gisela Rodrigues, A. S. Faria, V. Cadavez, Ú. Gonzales-Barrón
{"title":"Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model","authors":"Sara Coelho-Fernandes, Gisela Rodrigues, A. S. Faria, V. Cadavez, Ú. Gonzales-Barrón","doi":"10.3390/foods2022-13033","DOIUrl":"https://doi.org/10.3390/foods2022-13033","url":null,"abstract":": The aim of this study was to model the effect of annatto ( Bixa orellana ) extract against S. aureus (SA) in a Portuguese non-ready-to-eat meat product ( alheira sausage) during maturation. Alheira batter was prepared with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised annatto extract and stuffed in pre-washed natural casings following inoculation with SA, then hung in a climatic-controlled chamber at 10 ◦ C for 13 days. For every treatment, a dynamic model was adjusted and adequately fitted to all survival curves with residuals and root mean square errors between 0.0008–0.0016 and 0.029–0.040, respectively, producing significant parameter estimates. Therefore, the addition of annatto extracts significantly shortened the shoulder phase and decreased the time to achieve one log reduction, which, in practical terms, corresponded to up to 1.35 [SE = 0.08] log CFU/g reduction by the end of the 13-day maturation.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130322623","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}
引用次数: 0
Histopathological Evaluation of Mice’s Liver and Kidney after Exposure to an Elderberry Extract 接骨木提取物对小鼠肝脏和肾脏的组织病理学评价
Foods 2022 Pub Date : 2022-10-13 DOI: 10.3390/foods2022-13031
Tiago Azevedo, Tiago Ferreira, L. Barros, Isabel C. F. R. Ferreira, M. L. Pinto, P. Oliveira
{"title":"Histopathological Evaluation of Mice’s Liver and Kidney after Exposure to an Elderberry Extract","authors":"Tiago Azevedo, Tiago Ferreira, L. Barros, Isabel C. F. R. Ferreira, M. L. Pinto, P. Oliveira","doi":"10.3390/foods2022-13031","DOIUrl":"https://doi.org/10.3390/foods2022-13031","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115638789","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}
引用次数: 0
Use of Agricultural Wastes to Design Natural Products for the Prevention of Cardiovascular Diseases 利用农业废弃物设计预防心血管疾病的天然产物
Foods 2022 Pub Date : 2022-10-12 DOI: 10.3390/foods2022-13029
Mariana Costa, C. Grosso, M. Ramalhosa, R. Ferraz, C. Soares
{"title":"Use of Agricultural Wastes to Design Natural Products for the Prevention of Cardiovascular Diseases","authors":"Mariana Costa, C. Grosso, M. Ramalhosa, R. Ferraz, C. Soares","doi":"10.3390/foods2022-13029","DOIUrl":"https://doi.org/10.3390/foods2022-13029","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115400818","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}
引用次数: 0
Effects of Laetiporus sulphureus on Viability of HeLa Cells in Co-Culture System with Saccharomyces boulardii 硫酸霉对博氏酵母菌共培养体系中HeLa细胞活力的影响
Foods 2022 Pub Date : 2022-10-12 DOI: 10.3390/foods2022-13028
Dejan Arsenijević, Milena M. Jovanović, Katarina Pecić, M. Grujović, K. Markovič, D. Šeklić
{"title":"Effects of Laetiporus sulphureus on Viability of HeLa Cells in Co-Culture System with Saccharomyces boulardii","authors":"Dejan Arsenijević, Milena M. Jovanović, Katarina Pecić, M. Grujović, K. Markovič, D. Šeklić","doi":"10.3390/foods2022-13028","DOIUrl":"https://doi.org/10.3390/foods2022-13028","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133876132","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}
引用次数: 0
Association between Children’s Eating Habits and the Level of Knowledge of Nutrition of Guardians 儿童饮食习惯与监护人营养知识水平的关系
Foods 2022 Pub Date : 2022-10-10 DOI: 10.3390/foods2022-13027
Laura Itzel González Sáinez, M. Sánchez Díaz
{"title":"Association between Children’s Eating Habits and the Level of Knowledge of Nutrition of Guardians","authors":"Laura Itzel González Sáinez, M. Sánchez Díaz","doi":"10.3390/foods2022-13027","DOIUrl":"https://doi.org/10.3390/foods2022-13027","url":null,"abstract":": Introduction: Nutrition has a major influence on health throughout life, but, the first years of life in children are vital for forging good eating habits, because their adoption at this stage will last for the rest of their lives. A child who learns to eat correctly will have the prevention of non-communicable diseases in his or her favor. One of the causes of malnutrition in children may be the ignorance of parents or guardians about good nutrition, since they are the main people who feed them. Objective: The present study aims to relate parents' knowledge on healthy nutritional habits with the eating habits of their kids. The target population were parents with children be-tween three to five years from San Juan de los Lagos, Jalisco, Mexico. Material and method: This study is a mixed, descriptive, non-experimental cross-sectional design. A pilot test was conducted with a sample of 32 tutors, with prior informed consent. Test used: Adapted versions of “Encuesta sobre hábitos alimentarios de Durán y Cols” (“Eating Habits Survey from Duran et al.”), and “Nivel del conocimiento sobre nutrición de Leiba y Rosali” (“Knowledge level about Nutrition from Laiba & Rosali”). Results: The analyses showed that there is no significant difference between parents' level of knowledge and children's eating habits, since 62.5% of the participants showed a high level of knowledge while 40.6% of children have good eating habits. However, further research is needed. Conclusions: Although most of the parents interviewed showed a high level of knowledge in nutrition, they do not apply this knowledge on a regular basis in the eating habits of their children, this could be due to the fact that they are influenced by food habits, economic factors, and others.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129823961","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}
引用次数: 0
General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products 副益生菌在食品中的应用前景及评价
Foods 2022 Pub Date : 2022-10-10 DOI: 10.3390/foods2022-13024
Tansu Taşpinar, G. Yazici, M. Güven
{"title":"General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products","authors":"Tansu Taşpinar, G. Yazici, M. Güven","doi":"10.3390/foods2022-13024","DOIUrl":"https://doi.org/10.3390/foods2022-13024","url":null,"abstract":": Paraprobiotics are non-viable microbial cells that, when administered in adequate 10 amounts, confer some health benefits to the consumer. Paraprobiotics can be obtained by subjecting 11 probiotics to physical or chemical treatments and inactivation of the microorganism would lead to the release of some compounds like exopolysaccharides, peptidoglycans, surface proteins, and lipoteichoic acids, all of which have a variety of positive health effects. Paraprobiotics also have numerous technological advantages. Therefore, paraprobiotics are promising components and have a great potential for producing functional food products. However, there are limited studies, most of which concentrate on using paraprobiotics in clinical research and using them directly. The ob- jective of this study is to summarize the way of obtaining paraprobiotics, their health benefits, tech- nological advantages, and their potential for utilization in food products.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131325112","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}
引用次数: 0
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