Strawberry, Blueberry, and Strawberry-Blueberry Blend Beverages Prevent Hepatic Steatosis in Obese Rats by Modulating Key Genes Involved in Lipid Metabolism.

There is an increasing interest in developing natural herb-infused functional beverages with health benefits; therefore, in this study, we aimed to evaluate the effect of strawberry, blueberry, and strawberry-blueberry blend decoction-based functional beverages on obesity-related metabolic alterations in high-fat and high-fructose diet-fed rats. The administration of the three berry-based beverages for eighteen weeks prevented the development of hypertriglyceridemia in obese rats (1.29-1.

Improving of Gelling Capacity of Cooked Crab Meat Proteins.

Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab () meat. Live crabs were obtained from Laguna Madre, Tamaulipas, Mexico, and cooked at 120°C for 20 min before hand-picking the meat from the shell.