Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1017/S0007114520000343 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Research progress in the application of infrared blanching in fruit and vegetable drying process.
Compr Rev Food Sci Food Saf
January 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Fruits and vegetables offer substantial nutritional and health benefits, but their short shelf life necessitates effective preservation methods. Conventional drying techniques, while efficient, often lead to deterioration in food quality. Recent advancements highlight the potential of infrared blanching (IRB) as a preparatory process to improve drying outcomes.
View Article and Find Full Text PDFValorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects.
Foods
January 2025
Department of Food Engineering, Agriculture Faculty, Tekirdağ Namık Kemal University, Tekirdağ 59030, Türkiye.
The aims of this study were to improve the functional and nutritional properties of fermented black carrot juice by using sweet and acid whey in the production of fermented black carrot juice, to transform whey into a value-added product and to determine the effect of whey addition on the fermentation process. Whey was utilized as a water substitute in the formulation of the beverage prior to fermentation, and five distinct formulations were developed based on the type and proportion of whey (0% whey (control sample), 25% acid whey, 100% acid whey, 25% sweet whey, 100% sweet whey). Microbiological, sensorial, phytochemical, and physicochemical analyses were performed on samples taken during fermentation and on samples fermented and then resting.
View Article and Find Full Text PDFA gut microbiome-targeted diet can potentially mitigate chronic diseases like malnutrition. In a prospective 12-week intervention trial, we evaluated the effects of six different plant-based fermented pickles (∼50g/day) on clinical, inflammatory, and gut-microbiome parameters in women (n=230) in a rural setting with a high prevalence of undernutrition. Blood was collected at two, whereas stool was collected at three timepoints.
View Article and Find Full Text PDFPrevalence of Antibiotic Resistance Genes in Differently Processed Smoothies and Fresh Produce from Austria.
Foods
December 2024
Division of Data, Statistics and Risk Assessment, Austrian Agency for Health and Food Safety AGES, 1220 Vienna, Austria.
Plant-derived foods are potential vehicles for microbial antibiotic resistance genes (ARGs), which can be transferred to the human microbiome if consumed raw or minimally processed. The aim of this study was to determine the prevalence and the amount of clinically relevant ARGs and mobile genetic elements (MGEs) in differently processed smoothies (freshly prepared, cold-pressed, pasteurized and high-pressure processed) and fresh produce samples (organically and conventionally cultivated) to assess potential health hazards associated with their consumption. The MGE and the class 1 integron-integrase gene were detected by probe-based qPCR in concentrations up to 10 copies/mL in all smoothies, lettuce, carrots and a single tomato sample.
View Article and Find Full Text PDFEssential oil of (L.) ssp. (Apiaceae) flower: chemical composition, antimicrobial potential, and insecticidal activity on (L.).
Z Naturforsch C J Biosci
January 2025
Laboratory of Molecular Chemistry and Natural Substances, Faculty of Sciences of Meknes, 11201 Zitoune-Meknes B.P, Meknes, Meknes, Morocco.
In order to search for new chemotypes and to carry out a comparative study with the literature, the current study investigated the chemical composition of the essential oil of the flowers of (L.) ssp. using gas chromatography coupled with mass spectrometry (GC-MS).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!