Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics.

Background: Epidemiological studies have shown that beer has positive effects on inhibiting atherosclerosis, decreasing the content of serum low-density lipoprotein cholesterol and triglycerides, by acting as in vivo free radical scavenger. In this research, the antioxidant activity of commercial Brazilian beers (n = 29) was determined by the oxygen radical absorbance capacity (ORAC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH(·) ) assays and results were analyzed by chemometrics.

Results: The brown ale samples (n = 11) presented higher (P < 0.

Probiotic Dairy Products as Functional Foods.

  Foods that affect specific functions or systems in the human body, providing health benefits beyond energy and nutrients-functional foods-have experienced rapid market growth in recent years. This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors.

Stability of Sliced Mozzarella Cheese in Modified-Atmosphere Packaging.

Twelve slices of mozzarella cheese (about 174 g) were packaged in expanded polystyrene trays placed in gas-barrier bags under three different atmospheres (100% N, 100% CO, and 50% CO/50% N). A gas headspace-to-cheese ratio of 2.5 liters/kg of cheese was initially set in the modified-atmosphere packages.