Foods, Volume 11, Issue 4

This study investigated the effects of cathepsin L on proteolysis of beef myofibrillar proteins in vivo and in vitro. Results indicated that cathepsin L affected the degradation of desmin and troponin-T during postmortem aging, and the extent of degr...

The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials...

This Special Issue is focused on the use of modern food processing technologies to retain the highest possible content of health-promoting compounds in raw foods [...]

Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study eval...

Honey continues to be the most studied bee product, with 60% of articles addressing this thematic [...]

A common symptom of COVID-19 is altered smell and taste. This qualitative study sought to further characterise this altered chemosensory perception and its effects on appetite for food and drink. Eighteen women and two men who had experienced chemose...

Respiration metabolism could improve the long-term survival of lactic acid bacteria (LAB); however, its effect on potential probiotic traits of LAB was not reported. The difference made by Enterococcus faecalis LD33 that was cultured under respiratio...

The aim of this study was to assess the effect of genistein on the level of cholesterol, oxysterols, and composition of fatty acids, as well as enzymatic activity of desaturases, in rats with breast cancer. The animals were supplemented with nano-, m...

Food security and nutrition have been prominent elements of the international development agenda [...]

White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commerci...