Foods, Volume 10, Issue 5

Beer has been highly appreciated due to its phenolic composition and antioxidant capacity conjugated with its low alcohol content. Although some studies exist regarding the phenolic composition and antioxidant capacities of beers, there are no studie...

The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavou...

Salmorejo is a traditional Spanish food made of raw tomatoes, bread, garlic, and virgin olive oil. The food industry aims to satisfy consumer demand for ready-to-eat salmorejo while trying to maintain characteristics of the homemade product. In this...

Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester conc...

Innovative active packaging has the potential to maintain the food quality and preserve the food safety for extended period. The aim of this study was to discover the effect of active films based on commercially available polylactic acid blend (PLAb)...

Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formul...

Novel nanoparticles (NPs) were constructed with lysozyme (LY) and pectin (Ps) through self-assembly, which were used as a carrier to encapsulate epigallocatechin-3-gallate (EGCG). The binding of EGCG and LY is a static quenching process. Hydrogen bon...

The present research investigates the effect of different pretreatments on glucose and fructose consumption and ethanol production by four Saccharomyces cerevisiae wine strains, three isolated and identified from different wine regions in Turkey and...

Secondary metabolites are organic molecules of low molecular weight, biosynthesized by any living being using a wide range of biosynthetic pathways, known as secondary metabolism [...]

Salmonella and Campylobacter ssp. are bacterial pathogens responsible for most foodborne infections in EU countries. Poultry serves as a reservoir for these pathogens, and its important role in the meat industry makes it essential to develop a rapid...