Antioxidant and Antimicrobial Effects of L. Extracts in Pork Sausages.

fruits are ingredients of traditional Cypriot sausages. The objective of this study is to evaluate extracts as natural additives to the sausages. First, the phenolic content and antioxidant activity of fruit and leaf extracts were determined.

Adherence to the Mediterranean Diet and Lifestyle Characteristics of University Students in Cyprus: A Cross-Sectional Survey.

Objective. To assess dietary-related habits among young adults. Design and Setting.

HPLC-SPE-NMR characterization of major metabolites in Salvia fruticosa Mill. extract with antifungal potential: relevance of carnosic acid, carnosol, and hispidulin.

Plant pathogenic fungi are considered of significant economic importance for adversely affecting both quantitatively and qualitatively fresh and processed produce. Extracts of Salvia fruticosa were initially screened for their antifungal activity, and the ethyl acetate fraction, being the most active, was further analyzed using HPLC-SPE-NMR hyphenation. The methoxylated flavones hispidulin, salvigenin, and cirsimaritin and the diterpenes carnosic acid, carnosol, and 12-methoxycarnosic acid were identified as the major components of the extract.

Enzyme kinetics modeling as a tool to optimize food industry: a pragmatic approach based on amylolytic enzymes.

Modeling is an important tool in the food industry since it is able to simplify explanation of phenomena and optimize processes that cover a broad field from manufacture to byproducts treatment. The goal of the current article is to explore the development of enzyme kinetic models and their evolution over the last decades. For this reason, corresponding simulations were classified in deterministic, empirical, and stochastic models, prior investigating limitations, corrections, and industrial applications in each case.

Factors affecting quality and postharvest properties of vegetables: integration of water relations and metabolism.

Growing of vegetables in the field, harvesting, handling in the packing house and storage are events in the lifetime of vegetables that are analysed from the point of view of the complex series of physiological transitions taking place in each of these events. Water is the major factor limiting plant metabolism and plants have developed fascinating mechanisms to cope with this limiting factor. Therefore, water relations (water, pressure and osmotic potential) are used as criteria for discussing plant stress physiology aspects such as osmotic, elastic adjustment and cold acclimation, as well as mechanical stress when the vegetable is harvested and during handling in the packing house.