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2.528 Aktuelle Fachpublikationen in Journal of Food Science

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Impact of Trans‐Fats on Heat‐Shock Protein Expression and the Gut Microbiota Profile of Mice

17.01.2018 | Gessika Cristina Borges Castro Carvalho, Carolina Soares Moura, Aline Rissetti Roquetto, Daniel Barrera‐Arellano, Au ..., Journal of Food Science, 2018

Abstract Partially hydrogenated oils are known to cause metabolic stress and dyslipidemia. This paper explores a new dimension about the interaction between dietary trans‐fats and the defense heat‐shock protein (HSP) system, inflammation, and the gut microbiota of mice consuming a hyperlipidic ...

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Dual Effects of Creatinine on the Formation of 2‐Amino‐1‐Methyl‐6‐Phenylimidazo [4,5‐b]pyridine (PhIP)

17.01.2018 | Chundi Yu, Zeping Shao, Jinhui Zhang, Bing Liu, Lingjie Kong, Yan Zhang, Shuo Wang, Journal of Food Science, 2018

Abstract Creatinine was found to not only act as a precursor of 2‐amino‐1‐methyl‐6‐phenylimidazo [4,5‐b]pyridine (PhIP) formation but also inhibit PhIP formation in a creatinine/phenylalanine model system. The dual mechanistic effects of creatinine on PhIP formation were then investigated in a ...

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Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips

16.01.2018 | Jill K. Winkler‐Moser, Erica L. Bakota, Hong‐Sik Hwang, Journal of Food Science, 2018

Abstract Annatto tocotrienols (AnT3), which contain approximately 90% δ‐tocotrienol (δ‐T3), were added to mid‐oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants ...

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Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media

16.01.2018 | J. A. Aldrete‐Tapia, D. E. Miranda‐Castilleja, S. M. Arvizu‐Medrano, M. Hernández‐Iturriaga, Journal of Food Science, 2018

Abstract The high concentration of fructose in agave juice has been associated with reduced ethanol tolerance of commercial yeasts used for tequila production and low fermentation yields. The selection of autochthonous strains, which are better adapted to agave juice, could improve the ...

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Phytochemicals, Anti‐Inflammatory, Antiproliferative, and Methylglyoxal Trapping Properties of Zijuan Tea

16.01.2018 | Xiong Gao, Chi‐Tang Ho, Xiaofei Li, Xiaorong Lin, Yuanyuan Zhang, Zhongzheng Chen, Bin Li, Journal of Food Science, 2018

Abstract Zijuan tea (Camellia sinensis var. assamica) is a unique anthocyanin‐rich tea cultivar in China. Although chemical component analysis of Zijuan tea and extraction technology of anthocyanins was widely documented, its functional properties have not been extensively explored. In this ...

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Antimicrobial‐Resistance Genetic Markers in Potentially Pathogenic Gram Positive Cocci Isolated from Brazilian Soft Cheese

16.01.2018 | Juliana Alves Resende, Cláudia Oliveira Fontes, Alessandra Barbosa Ferreira‐Machado, Thiago César Nascimento, Vânia ..., Journal of Food Science, 2018

Abstract Although most Brazilian dairy products meet high technological standards, there are quality issues regarding milk production, which may reduce the final product quality. Several microbial species may contaminate milk during manufacture and handling. If antimicrobial usage remains ...

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Hepatoprotective Effects of the Honey of Apis cerana Fabricius on Bromobenzene‐Induced Liver Damage in Mice

16.01.2018 | Haoan Zhao, Ni Cheng, Liangliang He, Guoxia Peng, Qingqing Liu, Tianchen Ma, Wei Cao, Journal of Food Science, 2018

Abstract Apis cerana honey (honey of Apis cerana Fabricius), widely distributed in the mountain areas of East Asia, has not been studied fully. The hepatoprotective activity of A. cerana honey was evaluated against bromobenzene‐induced liver damage in mice. In high dose, A. cerana honey can ...

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Polysaccharides Reduce Absorption and Mutagenicity of 3‐Amino‐1,4‐Dimethyl‐5H‐Pyrido[4,3‐b]Indole In Vitro and In Vivo

16.01.2018 | Lingying Luo, Yun Bai, Guanghong Zhou, Journal of Food Science, 2018

Abstract 3‐Amino‐1,4‐dimethyl‐5H‐pyrido[4,3‐b]indole (Trp‐P‐1) is a group 2B carcinogen characterized by the International Agency for Research on Cancer (IARC) and great efforts have been taken to reduce Trp‐P‐1 mutagenicity to humans. In this study, the effect of a reduction of Trp‐P‐1 on ...

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Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA

16.01.2018 | Jooyeoun Jung, Wenjie Wang, Robert J. McGorrin, Yanyun Zhao, Journal of Food Science, 2018

Abstract Moisture adsorption isotherms and storability of dried hazelnut inshells and kernels produced in Oregon were evaluated and compared among cultivars, including Barcelona, Yamhill, and Jefferson. Experimental moisture adsorption data fitted to Guggenheim–Anderson–de Boer (GAB) model, ...

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Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA

16.01.2018 | Jooyeoun Jung, Wenjie Wang, Robert J. McGorrin, Yanyun Zhao, Journal of Food Science, 2018

Abstract Moisture adsorption isotherms and storability of dried hazelnut inshells and kernels produced in Oregon were evaluated and compared among cultivars, including Barcelona, Yamhill, and Jefferson. Experimental moisture adsorption data fitted to Guggenheim–Anderson–de Boer (GAB) model, ...

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