A Non-yeast Kefir-like Fermented Milk Development with KCNU and Bmb6.

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where KCNU and Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing KCNU and Bmb6 demonstrated excellent stability with 10 CFU/g of total viable cells throughout the 12 weeks low-temperature storage.

Correction: Chemopreventive activity of ellagitannins and their derivatives from black raspberry seeds on HT-29 colon cancer cells.

Correction for 'Chemopreventive activity of ellagitannins and their derivatives from black raspberry seeds on HT-29 colon cancer cells' by Hyunnho Cho et al., Food Funct., 2015, 6, 1675-1683.

Chemopreventive activity of ellagitannins and their derivatives from black raspberry seeds on HT-29 colon cancer cells.

Black raspberry (BRB) seeds are a major waste product after fruit processing. The seeds are abundant in ellagitannins (ET), a class of hydrolysable tannins, which are hydrolyzed to ellagic acid (EA) and further metabolized to urolithin A (UA) and urolithin B (UB), known to be bioavailable in the colon and the prostate. In this study, the anti-cancer activities of these compounds were evaluated on HT-29 colon cancer cells.

Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour.

This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p<0.05).