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Inoculum Production of Monascus purpureus with Chenopodium quinoa in Submerged Culture 藜麦藜麦潜水培养红曲霉接种量的研究
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12995
Franz Tucta-Huillca, Evelyn Quispe-Rivera, V. Cadavez, Ú. Gonzales-Barrón, Marcial Silva-Jaimes, Juan Juscamaita Morales
{"title":"Inoculum Production of Monascus purpureus with Chenopodium quinoa in Submerged Culture","authors":"Franz Tucta-Huillca, Evelyn Quispe-Rivera, V. Cadavez, Ú. Gonzales-Barrón, Marcial Silva-Jaimes, Juan Juscamaita Morales","doi":"10.3390/foods2022-12995","DOIUrl":"https://doi.org/10.3390/foods2022-12995","url":null,"abstract":"Facultad de Ciencias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n La Molina, Lima, Peru. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia 253, 5300-253 Bragança, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n La Molina, Lima, Peru. tucta.h.f@gmail.com","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"51 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":"116987838","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
Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels 蛋白质-多糖二元水凝胶的理化性质和结构性质的评价
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12969
A. Hilal, A. Florowska, M. Wroniak
{"title":"Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels","authors":"A. Hilal, A. Florowska, M. Wroniak","doi":"10.3390/foods2022-12969","DOIUrl":"https://doi.org/10.3390/foods2022-12969","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"33 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":"131270253","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
Effect of Carbon, Nitrogen and Salt Sources on the Growth of Monascus purpureus in Quinoa (Chenopodium quinoa)-Based Culture Media 碳、氮、盐源对藜麦培养基中红曲霉生长的影响
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12999
Evelyn Quispe-Rivera, Franz Tucta-Huillca, Ú. Gonzales-Barrón, V. Cadavez, Marcial Silva-Jaimes, Juan Juscamaita Morales
{"title":"Effect of Carbon, Nitrogen and Salt Sources on the Growth of Monascus purpureus in Quinoa (Chenopodium quinoa)-Based Culture Media","authors":"Evelyn Quispe-Rivera, Franz Tucta-Huillca, Ú. Gonzales-Barrón, V. Cadavez, Marcial Silva-Jaimes, Juan Juscamaita Morales","doi":"10.3390/foods2022-12999","DOIUrl":"https://doi.org/10.3390/foods2022-12999","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"36 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":"125731105","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
Acorns as a Functional Food for Cardiovascular Disease Prevention: Chemical Characterization and Bioactivity 橡子作为预防心血管疾病的功能性食品:化学特性和生物活性
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12966
Ana Nogueira, C. Soares, C. Grosso, M. Ramalhosa
{"title":"Acorns as a Functional Food for Cardiovascular Disease Prevention: Chemical Characterization and Bioactivity","authors":"Ana Nogueira, C. Soares, C. Grosso, M. Ramalhosa","doi":"10.3390/foods2022-12966","DOIUrl":"https://doi.org/10.3390/foods2022-12966","url":null,"abstract":": Acorns are one of the most promising natural resources to be considered nationally and internationally due to their nutritional benefits, thus, their valorization is an essential factor of sustainability nowadays. Therefore, this project aims to characterize acorns by analyzing their chemical composition and bioactivity toward cardiovascular disease-related enzyme inhibition. Proximate analysis was performed where moisture, ash, lipids, and proteins were determined, and the values obtained in mass percentage on a dry basis were 10.07 ± 0.24, 1.94 ± 0.03, 3.94 ± 0.34 and 3.72 ± 0.07, respectively. The concentration of acorn extract that inhibits 50% of the enzyme α -glucosidase is 29.7 µg/mL; however, no inhibition of the α -amylase was registered.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"73 6 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":"132719659","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
Characterization and Biological Analysis of Avocado Seed and Peel Extracts for the Development of New Therapeutical Strategies 牛油果种子和果皮提取物的特性及生物学分析为开发新的治疗策略提供依据
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12970
Alejandro Rojas-García, María del Carmen Villegas-Aguilar, Abigaíl García-Villegas, M. L. Cádiz-Gurrea, Álvaro Fernández-Ochoa, Patricia Fernández-Moreno, D. Arráez-Román, A. Segura‐Carretero
{"title":"Characterization and Biological Analysis of Avocado Seed and Peel Extracts for the Development of New Therapeutical Strategies","authors":"Alejandro Rojas-García, María del Carmen Villegas-Aguilar, Abigaíl García-Villegas, M. L. Cádiz-Gurrea, Álvaro Fernández-Ochoa, Patricia Fernández-Moreno, D. Arráez-Román, A. Segura‐Carretero","doi":"10.3390/foods2022-12970","DOIUrl":"https://doi.org/10.3390/foods2022-12970","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"80 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":"133459062","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
Validation of an HPLC Method for the Determination of Epigallocatechin Gallate, Caffeine and Chlorogenic Acid in Coffee Leaves 高效液相色谱法测定咖啡叶中没食子儿茶素没食子酸酯、咖啡因和绿原酸含量的验证
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-13012
Aaron Münch, D. Lachenmeier
{"title":"Validation of an HPLC Method for the Determination of Epigallocatechin Gallate, Caffeine and Chlorogenic Acid in Coffee Leaves","authors":"Aaron Münch, D. Lachenmeier","doi":"10.3390/foods2022-13012","DOIUrl":"https://doi.org/10.3390/foods2022-13012","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"43 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":"134355296","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
Characterization of Codium tomentosum Phytosomes and Their Neuroprotective Potential 毛豆磷脂小体的鉴定及其神经保护作用
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-13009
M. Costa, C. Soares, Aurora Silva, C. Grosso, C. Delerue-Matos
{"title":"Characterization of Codium tomentosum Phytosomes and Their Neuroprotective Potential","authors":"M. Costa, C. Soares, Aurora Silva, C. Grosso, C. Delerue-Matos","doi":"10.3390/foods2022-13009","DOIUrl":"https://doi.org/10.3390/foods2022-13009","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"37 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":"121367645","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
Chewing Tobacco and Mortality of Lip and Oral Cavity Cancer 咀嚼烟草与口腔癌死亡率的关系
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12998
I. Ilic, M. Ilic
{"title":"Chewing Tobacco and Mortality of Lip and Oral Cavity Cancer","authors":"I. Ilic, M. Ilic","doi":"10.3390/foods2022-12998","DOIUrl":"https://doi.org/10.3390/foods2022-12998","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"53 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":"126081064","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
Chemical and Nutritional Characterization of Various by-Products of the Industry Olea europea L. Source of Healthy Ingredients 欧洲油橄榄工业各种副产品的化学和营养特性。健康成分的来源
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12925
F. Chamorro, L. Cassani, P. Donn, Sepidar Seyyedi Mansour, M. Fraga-Corral, Jianbo Xiao, J. Simal-Gándara, M. Prieto, P. Otero
{"title":"Chemical and Nutritional Characterization of Various by-Products of the Industry Olea europea L. Source of Healthy Ingredients","authors":"F. Chamorro, L. Cassani, P. Donn, Sepidar Seyyedi Mansour, M. Fraga-Corral, Jianbo Xiao, J. Simal-Gándara, M. Prieto, P. Otero","doi":"10.3390/foods2022-12925","DOIUrl":"https://doi.org/10.3390/foods2022-12925","url":null,"abstract":"","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":"131079954","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
Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico–Chemical Properties and Sensory Characteristics 从水飞蓟副产物中添加生物活性化合物的松饼:烘焙、理化特性和感官特性
Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12930
Daria Polovnikova, V. Evlash, O. Aksonova, S. Gubsky
{"title":"Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico–Chemical Properties and Sensory Characteristics","authors":"Daria Polovnikova, V. Evlash, O. Aksonova, S. Gubsky","doi":"10.3390/foods2022-12930","DOIUrl":"https://doi.org/10.3390/foods2022-12930","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"136 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":"133796487","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
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