Foods 2022最新文献_第4页

Microwave Expansion Kinetics of Third-Generation Extruded Corn Pellets under Different Moisture Contents 不同含水率下第三代膨化玉米球团的微波膨胀动力学

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12952

L. Acurio, Faustine Moreau, P. García-Segovia, J. Martínez-Monzó, M. Igual

引用次数: 1

Aquafaba: A Multifunctional Ingredient in Food Production Aquafaba:食品生产中的多功能配料

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-13004

G. Yazici, Tansu Taşpinar, M. Ozer

引用次数: 1

Effect of Lemon Balm and Spearmint Extracts on the Survival of S. aureus in Goat’s Raw Milk Cheese 柠檬香蜂草和绿薄荷提取物对山羊生奶奶酪中金黄色葡萄球菌存活的影响

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12996

Beatriz Nunes Silva, Sara Coelho-Fernandes, J. A. Teixeira, V. Cadavez, Ú. Gonzales-Barrón

引用次数: 0

Antioxidant and Antihypertensive Properties from Muscle Hydrolysates of Farm Rainbow Trout 农场虹鳟鱼肌肉水解物的抗氧化和降压特性

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12991

E. Pérez-Escalante, Scarlett A. Padilla-Zúñiga, E. Contreras-López, J. L. Sebastián‐Nicolás, J. G. Pérez-Flores, Enrique J. Olloqui, L. González-Olivares

引用次数: 1

A Simplified SPE-GC-FID Method for Detection of Adulteration of Olive Oil with Sunflower Oil 简化的SPE-GC-FID法检测葵花籽油中橄榄油的掺假

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12973

Paolo Lucci, E. Valli, A. Milani, Ana Srbinovska, E. Moret, S. Moret, A. Bendini, W. Moreda, T. G. Toschi

引用次数: 0

Extraction and Characterization of Chamomile (Matricaria recutita L.) Essential Oil Using the Green Technology of Solvent-Free Microwave Extraction 洋甘菊的提取与表征采用无溶剂微波萃取的绿色技术提取精油

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12974

E. Herrera, C. Pacheco, Luis Olivera-Montenegro

引用次数: 1

Utilisation of Defined Media towards Evaluating Brewing Ale Yeast Fermentation in Small Scale Batches 利用定义培养基评价小批量酿造啤酒酵母发酵

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12990

Joel B. Johnson, D. Portman, Ryan J. Batley, Pawan Lal, D. Bean, P. Aldred, M. Naiker

{"title":"Utilisation of Defined Media towards Evaluating Brewing Ale Yeast Fermentation in Small Scale Batches","authors":"Joel B. Johnson, D. Portman, Ryan J. Batley, Pawan Lal, D. Bean, P. Aldred, M. Naiker","doi":"10.3390/foods2022-12990","DOIUrl":"https://doi.org/10.3390/foods2022-12990","url":null,"abstract":": The utilisation of high gravity wort possessing a higher sugar content is frequently used to increase the capacity and efﬁciency of beer production. In such an environment, osmotic stress, lower nutrient availability, ethanol toxicity and elevated CO 2 concentrations may decrease the sustainability of yeast performance and have a negative impact on the desired end product. Traditionally, apparent attenuation has been used as a standard measure of fermentability. Here, we describe a miniature fermentation assay with a deﬁned fermentation media that could be used to assess fermentability on a small scale, including determination of the original gravity and ﬁnal gravity of the medium for trials using four yeast strains. The results obtained using the deﬁned media were approximately comparable to those obtained using regular wort in terms of their real attenuation limits and speciﬁc gravity, although the deﬁned media demonstrated lower ﬁnal pH values compared to the wort for several strains. With further optimisation, the mini fermentation process applied to a deﬁned medium could provide the foundation for future analytical research into the brewing process, using techniques such as high-performance liquid chromatography (HPLC) and quantitative polymerase chain reaction (qPCR).","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131113231","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

Production of Antibacterial Compounds from Fermented Dairy Products Using Kefir Grain Microflora 利用开菲尔谷物菌群发酵乳制品生产抗菌化合物

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12992

A. Biadała, T. Szablewski, R. Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś, N. Adzahan

{"title":"Production of Antibacterial Compounds from Fermented Dairy Products Using Kefir Grain Microflora","authors":"A. Biadała, T. Szablewski, R. Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś, N. Adzahan","doi":"10.3390/foods2022-12992","DOIUrl":"https://doi.org/10.3390/foods2022-12992","url":null,"abstract":": The aim of the study was to evaluate the antibacterial properties of active compounds released during the fermentation of goat’s milk and whey from goat’s milk by selected bacterial strains from keﬁr grain microﬂora ( Lactiplantibacillus plantarum , Limosilactobacillus fermentum , Lacticaseibacillus rhamnosus , Lactobacillus acidophilus ). Two milk sources were used, i.e., goat’s milk and whey from goat’s milk from an organic farm in Poland. Antibacterial activity was examined through the evaluation of the reduction in indicator microorganisms ( E. coli , Salmonella , Micorcoccus luteus and Proteus mirabilis ), checking by: plating on the selective medium (VRBG medium, nutrient agar), impedance changes measured by a BacTrac 4100 Automatic Microorganism Growth Analyzer, and optical density changes analysed by Bioscreen C. Based on the experiments, it was found that during the fermentation of whey and goat’s milk, bioactive substances are released which inhibit the growth of indicator microorganisms by up to six logarithmic cycles. The impedance and optical density changes observed correlated with a decrease in the number of cells of indicator microorganisms, which conﬁrms the antibacterial properties of milk and whey fermented by selected strains from keﬁr grain microﬂora.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"165 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132136848","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

Determination of 4(5)-Methylimidazole in Sugar–Amino Acid Aqueous Model Systems by UPLC-Q-ToF-MS UPLC-Q-ToF-MS法测定糖-氨基酸水溶液体系中4(5)-甲基咪唑的含量

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12957

Panagiota-Kyriaki Revelou, Marinos Xagoraris, E. Alissandrakis, C. Pappas, P. Tarantilis

引用次数: 0

Medicated Porridge (Karkkidaka Kanji) as a Healthy Seasonal Food—A Review 药粥作为一种健康的时令食品——综述

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-13020

Kalamol M.K, A. Mohanan, Ramesh Narve Venkatesh

{"title":"Medicated Porridge (Karkkidaka Kanji) as a Healthy Seasonal Food—A Review","authors":"Kalamol M.K, A. Mohanan, Ramesh Narve Venkatesh","doi":"10.3390/foods2022-13020","DOIUrl":"https://doi.org/10.3390/foods2022-13020","url":null,"abstract":": Health requires healthy food. Healthy foods are those that provide the nutrients needed to sustain the body’s well-being and retain energy. Food is the substances consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy. Ayurveda, the science of life, provides a clear context for food in healthy, as well as diseased, persons. Ayurveda explains the inﬂuence of food in different stages of a disease, such as in aetiology, manifestation, and treatment, as well as regimens to be followed. There are so many categories of healthy food explained in Ayurveda science. Most of them are of plant origin. Medicated porridge is a medicated rice soup, which is an important dietary regimen discussed in the Ayurvedic medicinal system. A special medicated rice named “Karkkidaka kanji” is usually included in a seasonal food regimen in Kerala, especially in the monsoon or rainy season (June to August). This medicated gruel contains more than 25 herbs, 9 pulses, and cereals that help in boosting one’s immunity. It acts as a detoxifying agent, as well as a remedy for rheumatic disorder, and mainly occurs seasonally. The ingredients of “karkkidaka kanji” include shashtika shali (red rice), chandrashoora (garden cress), dasamoola churna (root of 10 medicinal plants), trikatu (3 pungent herbs), dasapushpa (10 herbal ﬂowers), methika (fenugreek), jeera (cumin seed), coconut milk, jaggery, and water. The properties of these herbal medicines make this gruel a delectable, nutritious, and medicated food. The therapeutic effect of these drugs includes the prevention of respiratory ailments; relief from arthritis pain and swelling; enhanced digestion; reduced constipation; and antipyretic, analgesic, and stress relieving effects, etc. Through the literary search related to these ingredients, one can establish the therapeutic effect of the traditional medicated porridge, “The Karkkidaka Kanji”.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116239702","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