These showed that TPs could regulate the gut microbiota dysbiosis induced by antibiotics, thus decreasing the risk of diseases such as obesity, cancer, and diabetes. These suggest that TPs have a great potential to be used as a functional food ingredient to prevent or reduce adverse effects of antibiotics.This study aimed to verify how consumers' intention to visit restaurants during the pandemic is affected by consumers' risk perception and different types of trust. The sample was composed of 546 consumers from 89 different cities in Brazil. An adapted 43 items questionnaire with 5-point scales was administered, and analyzed usingstructural equation modeling. The results indicate that consumers' trust in a restaurant and brand, fair price, solidarity with the restaurant sector, disease denial, and health surveillance trust predict intention to visit a restaurant during the COVID-19 pandemic. Age has significant moderated effects, reducing disease denial effects. The trust in restaurants and brands was the factor with the largest effect size. In a multigroup analysis, it was found that solidarity with the sector does not affect the intention to visit restaurants for consumers without formal work. It is discussed the implications of an increased consumers' risk perception, directly affecting their intentions. Special attention to consumers' trust and fair price perception is fundamental, given consumers' solidary inclination toward helping the restaurant sector. These aspects must be recognized by restaurant owners and managers to be improved and be used to attract consumers.The food industry is focused on developing plant-based foods that incorporate pea protein isolates. However, these ingredients are often described as having persistent beany, bitter, and astringent notes, which can decrease the desirability of the resulting foods. These perceptions are rooted in the complex composition of volatile and non-volatile compounds in foods. The aim of our study was to better understand how the volatile and non-volatile fractions of pea protein isolates influence the perception of pea-protein-based foods. To this end, a mixture design was used. First, we obtained three fractions (the pellet, permeate, and retentate) from two pea protein isolates, resulting in a total of six fractions. Second, we used various combinations of the six fractions to create a set of 46 pea-protein-based solutions via various processes (solubilization, centrifugation, filtration, and mixing). Each fraction was specifically representative of the following constituent groups insoluble proteins (the pellet); sfractions. Additionally, perception of these latter two attributes was affected by caffeic acid levels. This study has increased understanding of the relationship between pea protein fractions and the undesirable sensory attributes of pea protein isolates.  https://www.selleckchem.com/products/mrtx1133.html  It has also revealed how fraction-based formulation could be used to reduce the beaniness, bitterness, and astringency of pea-protein-based foods.In this study, we compared the volatile and sensory profiles of various black rice (Oryza sativa L.) cultivars varying in milling degree. In total, 51 volatiles were identified. 2-Acetyl-1-pyrroline (2-AP) was only detected in aromatic cultivars, and the amount varied depending on the cultivar. Additionally, a nonaromatic black rice cultivar (cv. Sinnongheukchal) contained high amounts of guaiacol. Descriptive analyses revealed significant differences in 13 sensory attributes between aromatic and nonaromatic black rice samples. After milling, the intensities of most volatile compound concentrations and sensory attributes decreased. However, the intensities of the "floral," "sweet aroma," and "sweet taste" sensory attributes increased, regardless of the cultivar. Partial least squares regression analysis showed that 2-AP correlated with the "popcorn" sensory attribute of aromatic black rice cultivars, whereas guaiacol was related to the "smoky" sensory attribute of cooked black rice. This information aids in the selection of black rice cultivars for various purposes in the food industry. For example, Heukhyangchal can be used as sources of food additives due to its smoky and popcorn-like aroma.Human milk (HM) has been proven to have important and essential antioxidant properties to counteract infant susceptibility to oxidative stress. Phenolic compounds are secondary metabolites which come from plants and are potent natural antioxidants. The ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method used in the present study allowed the quantification of 26 phenolic compounds (ten hydroxybenzoic acids, seven hydroxycinnamic acids, four flavonoids, three hydroxybenzaldehydes and two other polyphenols) in HM samples at different stages of lactation (colostrum, transitional milk and mature milk) and infant formulas (IF). Many of the phenolic compounds identified have been reported to be present in HM for the first time. The total phenolic compound content (TPC) was quantified using the Folin assay and the antioxidant activity (AC) was evaluated with the DPPH, ABTS and FRAP assays. Significant differences were evidenced between HM and IF. HM from mothers with an adherence to a Mediterranean diet contained twice as many individual phenolic compounds as infant formulas, with a higher proportion of hydroxybenzoic acids. Conversely, IF showed a higher proportion of hydroxycinnamic acids. Overall, the antioxidant activity of HM showed small variations during lactation.Soy peptide solution (40%, w/w) was successfully encapsulated in a W1/O/W2 double emulsion produced by a two-step emulsification process. Polyglycerol polyricinoleate (PGPR) was found to be an effective inner emulsifier compared to Span 60 and lecithin to produce stable W1/O primary emulsion. The primary emulsion was subsequently emulsified into an outer aqueous phase (W2) containing octenyl succinic anhydride (OSA) starch and maltodextrin. The droplet size and encapsulation efficiency of the peptide solution in W1/O/W2 emulsion were found to depend on the W1O ratio, peptide concentration in the inner W1 phase and homogenization condition of the secondary emulsification step. The double emulsion with the highest encapsulation efficiency (>80%) was prepared by (i) using 40% (w/w) soy peptide solution as W1 phase; (ii) controlling W1O ratio at 37 (w/w) and (iii) homogenizing the emulsion at 10,000 rpm for 3 min. The freeze-dried microcapsule powder of W1/O/W2 emulsion showed higher encapsulation efficiency (>70%) compared to spray-dried one.