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2.528 Aktuelle Fachpublikationen in Journal of Food Science

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Microbial and Chemical Shelf‐Life of Vacuum Steam‐Pasteurized Whole Flaxseed and Milled Flaxseed

19.01.2018 | Manoj Shah, Bridget Eklund, Luiz Gustavo Conde Lima, Teresa Bergholz, Clifford Hall, Journal of Food Science, 2018

Abstract Flaxseed is an oilseed with many health benefits. Flaxseed may be consumed raw or in processed form. In the raw form, there is a potential for microbial contamination. Several pasteurization methods have been used to reduce microbial contamination. However, such treatments may affect ...

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Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang

19.01.2018 | Soo Hyun Roh, Soh Min Lee, Sang Sook Kim, Kwang‐Ok Kim, Journal of Food Science, 2018

Abstract Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang ...

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The Hepatoprotective Effect of Selenium‐Enriched Yeast and Gum Arabic Combination on Carbon Tetrachloride‐Induced Chronic Liver Injury in Rats

19.01.2018 | Mohammed Hamid, Yassin Abdulrahim, Dandan Liu, Gang Qian, Alamzeb Khan, Kehe Huang, Journal of Food Science, 2018

Abstract The antioxidant and anti‐inflammatory effects of selenium‐enriched yeast (SY) and Gum Arabic (GA) have been reported. This study aimed to determine the hepatoprotective effect of SY and GA combination on carbon tetrachloride (CCl4)‐induced chronic liver injury in rats and to explore ...

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The Hepatoprotective Effect of Selenium‐Enriched Yeast and Gum Arabic Combination on Carbon Tetrachloride‐Induced Chronic Liver Injury in Rats

19.01.2018 | Mohammed Hamid, Yassin Abdulrahim, Dandan Liu, Gang Qian, Alamzeb Khan, Kehe Huang, Journal of Food Science, 2018

Abstract The antioxidant and anti‐inflammatory effects of selenium‐enriched yeast (SY) and Gum Arabic (GA) have been reported. This study aimed to determine the hepatoprotective effect of SY and GA combination on carbon tetrachloride (CCl4)‐induced chronic liver injury in rats and to explore ...

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Occurrence of Ochratoxins, Fumonisin B2, Aflatoxins (B1 and B2), and Other Secondary Fungal Metabolites in Dried Date Palm Fruits from Egypt: A Mini‐Survey

19.01.2018 | Mohamed F. Abdallah, Rudolf Krska, Michael Sulyok, Journal of Food Science, 2018

Abstract This study was conducted to investigate the natural co‐occurrence of 295 fungal and bacterial metabolites in 28 samples of dried date palm fruits collected from different shops distributed in Assiut Governorate, Upper Egypt in 2016. Extraction and quantification of the target analytes ...

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Protective Effect of Chitosan Oligosaccharides Against Cyclophosphamide‐Induced Immunosuppression and Irradiation Injury in Mice

19.01.2018 | Xingchen Zhai, Xin Yang, Pan Zou, Yong Shao, Shoujun Yuan, A. M. Abd El‐Aty, Jing Wang, Journal of Food Science, 2018

Abstract Chitosan oligosaccharides (COS), hydrolyzed products of chitosan, was found to display various biological activities. Herein, we assessed the immunostimulatory activity of COS both in in vitro and in vivo studies. In vitro cytotoxicity studies to murine macrophage RAW264.7 revealed ...

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The Protective Effect of Antarctic Krill Oil on Cognitive Function by Inhibiting Oxidative Stress in the Brain of Senescence‐Accelerated Prone Mouse Strain 8 (SAMP8) Mice

19.01.2018 | Qian Li, Fengjuan Wu, Min Wen, Teruyoshi Yanagita, Changhu Xue, Tiantian Zhang, Yuming Wang, Journal of Food Science, 2018

Abstract Alzheimer's disease (AD) is a common neurodegenerative disorder, and oxidative stress plays a vital role in its progression. Antarctic krill oil (AKO) is rich in polyunsaturated fatty acids, which has various biological activities, such as improving insulin sensitivity, alleviating ...

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Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

19.01.2018 | Inmaculada Gómez, María Victoria Sarriés, Francisco C. Ibañez, María José Beriain, Journal of Food Science, 2018

Abstract Olive and linseed oils have high contents of oleic acid and n‐3 fatty acids (FA), respectively. Vitamin D3, an essential nutrient, is in low contents in meat. This study investigated the potential application of olive and linseed oils’ mixture as a backfat replacer, and vitamin D3 as ...

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Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

19.01.2018 | Inmaculada Gómez, María Victoria Sarriés, Francisco C. Ibañez, María José Beriain, Journal of Food Science, 2018

Abstract Olive and linseed oils have high contents of oleic acid and n‐3 fatty acids (FA), respectively. Vitamin D3, an essential nutrient, is in low contents in meat. This study investigated the potential application of olive and linseed oils’ mixture as a backfat replacer, and vitamin D3 as ...

mehr

Hepatoprotective Effects of Sophoricoside against Fructose‐Induced Liver Injury via Regulating Lipid Metabolism, Oxidation, and Inflammation in Mice

19.01.2018 | Wenfeng Li, Yalong Lu, Journal of Food Science, 2018

Abstract The dried fruit of Sophora japonica L. is a traditional Chinese herb tea rich in sophoricoside that is an isoflavone glycoside. The aim of current study was to investigate the hepatic protective effect of sophoricoside in high fructose (HF) diet fed mice. Healthy male mice were fed ...

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