Yam Code
Sign up
Login
New paste
Home
Trending
Archive
English
English
Tiếng Việt
भारत
Sign up
Login
New Paste
Browse
Blueberry leaves, by-products of the blueberry industry, could be explored as source of functional foods, such as teas. Three different types of tea, including nonfermented green tea, semifermented oolong tea, and fully fermented red tea from blueberry leaves, were investigated on their chemical compositions and antioxidant capacities here. The contents of individual amino acids in three types varied, while the total amounts retained constant. A total of 167 volatiles were detected with alcohols, alkenes, and aldehydes as the dominant. More volatiles produced in the fermented teas. The total phenolic/flavonoid contents were highest in the green tea and decreased significantly in the oolong and red teas, correlating inversely with the fermentation degree. The highest levels of representative phenolics, that is, phenolic acids and flavonol glycosides, contributed to the strongest antioxidant capacity in the green tea. These indicated that blueberry leaves provided promising and prospective potential to develop new teas beneficial for health. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Global research attention appears to be focused predominantly on self-reported than observed food safety practices. The purpose of this study was to determine the food safety knowledge, attitudes, and self-reported and observed practices of food handlers in 22 urban restaurants in Zimbabwe. A piloted questionnaire was used to gather qualitative data regarding socio-demographic variables, food safety knowledge (FSK), attitudes, and self-reported food handling practices (SRFHPs). A predesigned checklist was used to observe the food handling practices. FSK scores were significantly higher in food handlers who received basic food safety training compared to those who did not (p 45°C). Results suggest a need for mandatory basic and advanced training to improve the food safety knowledge, attitudes, and practices. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Remaining walnut meal after oil extraction still contains many nutrients. However, these by-products have not been effectively used. In this study, walnut meal and Aspergillus oryzae (3.042) were used in combination to prepare a soy sauce-like material with high amino nitrogen content (ANC). The optimal conditions for the preparation of walnut soy sauce (ratio of brinekoji of 1.71 for 6 days at 45°C) were determined using response surface experiments (RSE), which showed maximum ANC of 855 mg/100 ml. The results of amino acid analysis indicated that walnut soy sauce had a similar amino acid composition compared with three commercial soy sauces. It contained all the essential amino acids and had a high content of umami amino acids such as Glu and Asp, which may give it a stronger umami taste. Moreover, the crude walnut soy sauce was extracted sequentially using ethyl acetate, n-butanol, acetone and water, and the total phenols, total flavonoids, reducing sugars, and the peptides of different solvent extracts were measured. Results showed that the total phenolic and flavonoid contents were highest in the ethyl acetate extracts. However, water residue had the highest levels of reducing sugars and peptides. In vitro, the water residue showed the highest antioxidant capacity and angiotensin-converting enzyme (ACE) inhibitory activity, due to more reducing sugars and peptides. These results indicated that walnut soy sauce may have significant antioxidant and ACE inhibitory activity. The findings provide a scientific basis for developing a replacement for soy sauce and broaden the beneficial application of walnut meal. © 2020 The Authors. https://www.selleckchem.com/products/benzylpenicillin-potassium.html Food Science & Nutrition published by Wiley Periodicals, Inc.The aim of this research was to determine the optimal medium for Exopolysaccharides (EPS) production by a Lactobacillus delbrueckii subsp. bulgaricus ropy strain isolated from a locally produced commercial fermented milk, in reconstituted skim milk (RSM) 10% (w/v), milk whey (MW), and soy milk whey (SMW), under optimal growth conditions for this strain. Milk whey was made by coagulating fresh milk using papaya latex 3% (v/v); soy milk whey was obtained from tofu household industry. The chemical composition of the substrate media was determined by proximate analysis, and sterilization was accomplished in an autoclave at 121°C for 15 min. Culture media were inoculated with 1% (v/v) of a starter culture of L. delbrueckii subsp. bulgaricus and then incubated at 30°C for 16 hr. EPS production, lactic acid content, cell counting, and pH were determined after the media were cooled at 5°C. Findings showed that on the basis of the growth characteristics of L. delbrueckii subsp. bulgaricus, the best medium for EPS production was RSM 10% (258.60 ± 26.86 mg/L) compared to the milk whey (69.60 ± 9.48 mg/L) and soy milk whey (49.80 ± 9.04 mg/L). © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The aim of the present study was to evaluate the upshot of microencapsulation on the stability and viability of probiotics in carrier food (ice cream) and simulated gastrointestinal (GIT) conditions. Purposely, Lactobacillus casei was encapsulated with two different hydrocolloids, that is, calcium alginate (Ca-ALG) and whey protein concentrate (WPC) by using encapsulator. The obtained microbeads were characterized in terms of encapsulation efficiency and morphological features. Afterward, the probiotics in free and encapsulated form were incorporated into ice cream. The product was subjected for physicochemical, microbiological, and sensory attributes over a storage period of 80 days. Microencapsulation with both hydrogels significantly (p less then .05) improved the viability of probiotics in both carrier food and simulated GIT conditions.The initial viable count of probiotics encapsulated with Ca-ALG and WPC was 9.54 and 9.52 log CFU/ml, respectively, that declined to 8.59 and 8.39 log CFU/ml, respectively, over period of 80 days of storage. While nonencapsulated/free cells declined from 9.44 to 6.41 log CFU/ml during same storage period. Likewise, during in vitro GIT assay, encapsulated probiotic with Ca-ALG and WPC showed 0.95 and 1.13 log reduction, respectively. On other hand, free probiotics showed significant 3.03 log reduction. Overall, microencapsulated probiotic exhibited better survival as compared to free cells. Moreover, the amalgamation of encapsulated and free probiotics affected the physicochemical (decrease in pH and increase in viscosity) was and sensory parameters of ice cream during storage. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
Paste Settings
Paste Title :
[Optional]
Paste Folder :
[Optional]
Select
Syntax Highlighting :
[Optional]
Select
Markup
CSS
JavaScript
Bash
C
C#
C++
Java
JSON
Lua
Plaintext
C-like
ABAP
ActionScript
Ada
Apache Configuration
APL
AppleScript
Arduino
ARFF
AsciiDoc
6502 Assembly
ASP.NET (C#)
AutoHotKey
AutoIt
Basic
Batch
Bison
Brainfuck
Bro
CoffeeScript
Clojure
Crystal
Content-Security-Policy
CSS Extras
D
Dart
Diff
Django/Jinja2
Docker
Eiffel
Elixir
Elm
ERB
Erlang
F#
Flow
Fortran
GEDCOM
Gherkin
Git
GLSL
GameMaker Language
Go
GraphQL
Groovy
Haml
Handlebars
Haskell
Haxe
HTTP
HTTP Public-Key-Pins
HTTP Strict-Transport-Security
IchigoJam
Icon
Inform 7
INI
IO
J
Jolie
Julia
Keyman
Kotlin
LaTeX
Less
Liquid
Lisp
LiveScript
LOLCODE
Makefile
Markdown
Markup templating
MATLAB
MEL
Mizar
Monkey
N4JS
NASM
nginx
Nim
Nix
NSIS
Objective-C
OCaml
OpenCL
Oz
PARI/GP
Parser
Pascal
Perl
PHP
PHP Extras
PL/SQL
PowerShell
Processing
Prolog
.properties
Protocol Buffers
Pug
Puppet
Pure
Python
Q (kdb+ database)
Qore
R
React JSX
React TSX
Ren'py
Reason
reST (reStructuredText)
Rip
Roboconf
Ruby
Rust
SAS
Sass (Sass)
Sass (Scss)
Scala
Scheme
Smalltalk
Smarty
SQL
Soy (Closure Template)
Stylus
Swift
TAP
Tcl
Textile
Template Toolkit 2
Twig
TypeScript
VB.Net
Velocity
Verilog
VHDL
vim
Visual Basic
WebAssembly
Wiki markup
Xeora
Xojo (REALbasic)
XQuery
YAML
HTML
Paste Expiration :
[Optional]
Never
Self Destroy
10 Minutes
1 Hour
1 Day
1 Week
2 Weeks
1 Month
6 Months
1 Year
Paste Status :
[Optional]
Public
Unlisted
Private (members only)
Password :
[Optional]
Description:
[Optional]
Tags:
[Optional]
Encrypt Paste
(
?
)
Create New Paste
You are currently not logged in, this means you can not edit or delete anything you paste.
Sign Up
or
Login
Site Languages
×
English
Tiếng Việt
भारत