A study on the effect of different frequencies of alternating magnetic fields-assisted freezing on ice crystal formation and quality changes of tilapia.

Yellow mustard gum (YMG), an emerging natural hydrocolloid extracted from yellow mustard seed by-products, showcases significant commercial potential. This study used YMG to develop egg-free vegan mayonnaise, characterising its stability, texture, microstructure, and sensory properties, which were comparable or superior to commercial counterparts.

The study employes glycation via Maillard reaction as means to bring about improvenemt in Chlorella. Modification step was followed by characterisation and functional properties assessment.

Yellow mustard gum has been found to synergistically interact with galactomannans, fenugreek gum, forming higher viscosity paste with lower total gum concentration. However, these blends have not been applied commercially. This study first tests the feasibility of adding this blend to stabilise and improve the texture of vegetable fat-based aerated emulsions, whipping cream, expanding its use in clean label food products.

In this study, jujubes were used as raw materials to produce jujube vinegar by using microbial fermentation technology, and the dynamic changes of bioactive components and flavour substances during the fermentation process were investigated. This study aimed to produce vinegar with functional properties from jujubes.

Firstly, we studied the phosphorylation of modified natural inulin. Subsequently, we examined the structural characterisation and gel properties of phosphorylated modified PDFI.

Gelation properties and protein digestibility were improved with an increased level of psyllium husk powder (≤1.5%) in the myofibrillar protein extracted from chicken breast.

The ALINFA intervention showed the effectiveness on changing the dietary pattern of primary school children. This improvement reflects on the positive influence children's microbiota.

Physicochemical indicators of shelf-life were measured on fresh-cut apples treated with different coatings, and those highly correlated with shelf-life were selected for predicting the shelf-life using the PLSR model.

This study demonstrates that pitomba peel and seeds yield natural extracts with high antioxidant capacity. Significant flavonoid and phenolic compound levels were achieved using deep eutectic solvents (DES), particularly choline chloride with glycerol, showing potential for applications in the food and pharmaceutical industries.

The classification of four types of rums was achieved via machine learning models using the NTC278 standards parameters, and avoiding the implementation of new methods. Acetaldehyde, ethyl acetate, and total acidity were key differentiators. This paves the way for a rapid identification sensor for The Industria Licorera de Caldas rums.

The sensory characteristics and instrumental texture of cream cheese analogues may present a barrier to their acceptance by consumers. The complexity of stabilising the physicochemical system of cream cheese and the importance of protein–fat interactions highlight the technological challenge in producing plant-based cream cheese analogous to traditional formulations.

Comparing the effect of blending of protein isolates from plant source with wheat corn and rice starches to evaluate the viscoelastic, rheological, textural characteristics of gluten free eggless muffins.

In this study, a protein hyaluronidase inhibitor with antioxidant activity was identified for the first time from the ruminant abomasum using red deer abomasum. The structure of the protein was analysed, and the process of its inhibitory reaction was initially investigated.

Firstly, we explored the effects of different levels of substitution of long-chain inulin (FXL) on the water state and rheological properties of frozen dough. Subsequently, we investigated the influence of FXL on the secondary structure and depolymerisation characteristics of gluten protein within the frozen dough.

3D visual reconstruction of a single wheat grain based on X-ray μCT and the assessment of morphological and structural parameters of different tissues

The addition of Cephalaria extracts at the optimal concentration significantly enhanced the dough properties. The findings indicate that Cephalaria extract imparts multiple beneficial attributes to the dough.

Microwave treatment improves rice flour properties, as shown by TG/DTG curves, FT-IR/XRD spectra, SEM images and enhanced bread quality.

Decontamination of ochratoxin A from raisins.

The food chain can be a vehicle for the transmission of Staphylococcus aureus clonal lineages associated with animals such as CC5 (mainly associated with poultry) and CC398 (mainly with pigs).

Insoluble calcium content in the manufacturing process of cream cheese is a significant variable in determining the rheological, mechanical and microstructural properties of forming acid milk gels and their corresponding cream cheeses.

Potential synergistic effects of 0.3% Na₂CO₃ and heat treatments on MBPI impacted the interfacial behaviour of MBPI by alteration of protein conformation and hydrophobic interactions, along with decreasing particle sizes. These treatments could enhance the protein's functional properties, enabling the development of stable plant-based emulsion gels as fat replacers.

This is a novel piece of work investigating a zinc-binding peptide produced from tilapia protein hydrolysis by multistage-ultrafiltration technique. This creates the possibility of clarification of binding mechanisms between zinc and peptides as referred for high utilisation of tilapia.

An incorporated approach of ICP-MS and FTIR spectroscopies, and PCA analysis can be used for distinctive interpretation in terms of geographical origins and varieties of green tea.

Color of doenjang is important for consumers' perception of gu-soo.

Ultrasound pretreatment combined with vacuum freeze drying is beneficial for commercial quality maintenance and nutritional value enhancement, thus providing new perspectives on the comprehensive utilisation of broccoli stems.

Impact of germination in changing bioactive compounds, antioxidant activity and total digestible starch content of rice, maize, green gram and soy

Avocado oil and modified rice starch improve the physical-chemical, sensory, and nutritional characteristics of gluten-free cake.

Liposomal black mulberry-loaded nanofibers: production, characterisation, and assessment of bioaccessibility.

Screening of fermented milks with Lactococcus and Lactobacillus strains isolated from artisanal Mexican cheeses by evaluation of the in vitro inhibition of enzymes associated to neurodegeneration.

PeAfpA is an antifungal protein produced by Penicillium expansum. In this study, the activity of this protein was compared with fungicides (imazalil and thiabendazole) and preservatives (calcium propionate, sodium, sodium benzoate, potassium sorbate and natamycin). In addition, the effect of PeAfpA in combination with imazalil, thiabendazole, natamycin and potassium sorbate was studied. The results led to the conclusion that PeAfpA, alone or in combination, has great potential for treating fungal infections.

Spirogyra neglecta (Hassall) Kützing can be utilised as a potential ingredient with high nutritional value, being a good source of protein and fibre, and having a unique aroma.

This study examines the effects of a fortified electrolyte drink (FED) and an electrolyte drink (ED) on the cognitive, mood, and nutritional parameters of university students.

Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour.

Onion skin powder was subjected to cold plasma, and the changes in colour, water content, microbial count, total phenolic content, and antioxidant activity were investigated. Then, the cold plasma-treated onion skin powder was valorised in chocolate production, and the total phenolic content, antioxidant activity, and sensory properties of the chocolate samples were evaluated.

The graphical abstract illustrates the Neltuma ruscifolia pods, including powders and extracts obtained through agitation or high/low intensity ultrasound. Various assays indicate that these materials have potential for use as natural additives.

Schematic diagram of the experimental procedure.

Chitin nanocrystals were extracted, characterised, and used as reinforcements for production of starch edible films to enhance their physical and mechanical properties.

Milk fermented by Lactobacillus delbrueckii ssp. bulgaricus NCFB 2772, Lacticaseibacillus rhamnosus GG, and a co-culture of both strains exhibited increased in-vitro antithrombotic and ACE-I activities over time, with similar activity values across individual strains and the co-culture. This increase in activities coincided with enhanced proteolysis.

Ball-milling treatment reduced the particle size of LVP and enhanced digestibility. Ball-milling treatment improved the foaming and oil-holding properties of LVP. The tertiary structure of BLVP was closely related to improved properties.

This study highlights the effects of LAB fermentation time and temperatures on the quality of fermented pumpkin beverages (FPB). The experiment revealed potential development of FPB as a functional product with increased organic acids while retaining carotenoids and maintaining physical appearances.

Black rice is an excellent source of some bioactive compounds contributing to antioxidant and antimicrobial properties. The addition of black rice extracts to beef patties slowed down the pH and lipid oxidation and slightly retarded the bacterial growth during storage. Accordingly, black rice extracts at 7.5% can be used to protect beef patties from microbial spoilage and oxidation during cold storage.

The cooking quality, sensory quality and correlations analysis of whole potato vermicelli with different additives.

In this study, proteins from hazelnuts were extracted and different oxidation methods were used to explore the effects on the functional and gel properties of hazelnut proteins.

Toast is a nutrient-rich consumer staple with a unique taste. The effects of α-amylase (FAM), lipase (LIP) and maltose amylase (MAM) on the quality of wheat dough and toasted bread were studied. The research results indicate that enzymes can delay retrogradation in toast to extend its shelf life.

Haloarchaea within the class Halobacteria represent the dominant microbial group in salts, exhibiting a distinct community composition that varies significantly between salts. Indigenous haloarchaea in salt can potentially serve as starter cultures for salt-fermented foods, effectively maintaining low histamine levels.

Superfine and regular grinding methods were used to mill mulberry leaves, and the chemical composition and physical characteristics of the powders were investigated. Both ML powders were substituted for flour at various percentages, and their effects on the biscuits' textural qualities and sensory assessment were examined.

Schematic Summary of the Study.

Development of mushroom enriched multigrain bread.

In this study, lactic acid bacteria were isolated from oat and identified as Weissella cibaria with high probiotic activity and good tolerance to the alkaline environment of the intestine. W. cibaria was then used as a producer for the production of exopolysaccharides which were applied as a stabilizer in set-type yoghurt (ex situ) in comparison with a mixed culture of traditional yoghurt starter culture and W. cibaria (in situ).

Explanatory variables for prediction of sugars and organic acids in processed mangoes.