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http://dx.doi.org/10.1105/tpc.18.00882 | DOI Listing |
Foods
November 2024
Department of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea.
The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (/) for the chips included 20% green laver, 20% hairtail surimi, and 60% flour. Additional ingredients included distilled water (90 mL) with GDL (3 g), NaHCO₃ (2 g), salt (1 g), sugar (12 g), roasted soybean powder (1.
View Article and Find Full Text PDFBiosensors (Basel)
November 2024
Prokhorov General Physics Institute of the Russian Academy of Sciences, 38 Vavilov Street, 119991 Moscow, Russia.
This study presents the development of stannous chloride (SnCl)-modified glass substrates for biomolecule immobilization and their application in fabricating sensor chips for label-free interferometric biosensors. The glass modification process was optimized, identifying a 5% SnCl concentration, a 45 min reaction time, and a 150 °C drying temperature as conditions for efficient protein immobilization. Based on the SnCl-modified glass substrates and label-free spectral-phase interferometry, a biosensor was developed for the detection of aflatoxin B1 (AFB1)-a highly toxic and carcinogenic contaminant in agricultural products.
View Article and Find Full Text PDFFoods
October 2024
Department of Food Engineering, Faculty of Agriculture, Tekirdağ Namık Kemal University, 59030 Tekirdağ, Türkiye.
The global market for potato and corn chips is rapidly expanding due to the modern fast-paced lifestyle. However, the high fat content, especially saturated fats in these deep-fried snacks, poses significant health risks such as hypertension, coronary heart disease, and diabetes. In this study, fatty acid profiles of commercially available corn and potato chips are analyzed and their impacts on consumer preferences in Turkey is examined.
View Article and Find Full Text PDFJ Food Sci Technol
December 2024
Department of Analytical Chemistry, Institute of Chemistry, Saint-Petersburg University, Saint Petersburg State University, SPbSU, SPbU, 7/9 Universitetskaya nab, St. Petersburg, Russia 199034.
Unlabelled: For the rapid and efficient determination of acrylamide in food products by HPLC-UV, an environmentally friendly analytical approach has been developed, including liquid-phase extraction and subsequent liquid-liquid microextraction using a deep eutectic solvent. To automate the procedure, the flow-through "lab in a syringe" method was used. Acrylamide is considered a potential endocrine disrupting chemical and its main source is fried foods, which are widely consumed by both children and adults.
View Article and Find Full Text PDFFoods
September 2024
Department of Sustainable Food Systems and Development, Faculty of Natural and Agricultural Sciences, University of the Free State, P.O. Box 339, Bloemfontein 9300, South Africa.
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