Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp ().

Oyster shell waste has led to many problems, including displeasing odors, pollution of the seaside, and harm to the environment. Using calcined oyster shells as a natural preservative might solve the problem of oyster shell waste. We studied the use of calcined oyster shell powder (COSP) as a natural preservative for improving shrimp shelf-life over 12 days under refrigerated conditions.

Preparation, characterization, and antimicrobial activity of nanoemulsions incorporating citral essential oil.

Citral is a typical essential oil used in the food, cosmetic, and drug industries and has shown antimicrobial activity against microorganisms. Citral is unstable and hydrophobic under normal storage conditions, so it can easily lose its bactericide activity. Nanoemulsion technology is an excellent way to hydrophilize, microencapsulate, and protect this compound.

Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion.

Background: The creation of starch-based foods incorporated with functional ingredients such as probiotics is of great current interest in the food industry. This study aimed to investigate the effects of prebiotic oligosaccharides on the phase transition temperatures and rheological characteristics of waxy rice starch dispersions. Four oligosaccharides were applied to the rice starch dispersions: chitooligosaccharides, fructooligosaccharides, isomaltooligosaccharides and xylooligosaccharides.

Effects of micronization on the physico-chemical properties of peels of three root and tuber crops.

Background: The aim of this study was to investigate the effect of micronization on the physicochemical properties of the peels of root and tuber crops, including yam (Dioscorea alata L.), taro (Colocasia esculenta L.) and sweet potato (Ipomea batatas L.

Effect of Monascus-fermented products on learning and memory in the SAMP8 mice.

The purpose of this study was to evaluate the impact of Monascus-fermented products (MP) as regards certain changes in behavior for SAMP8 mice. Both male and female SAMP8 mice were fed a 0.03% MP diet from 3 mo of age to 11 mo of age.