October 2019 - 97 articles
The increasing prevalence of lupin allergy as a consequence to the functional characteristics of a growing number of sweet lupin-derived foods consumption makes the imperious necessity to develop analytical tools for the detection of allergen protein...
Distilled spent grain (DSG), as the major by-product of baijiu making, contains melanoidins generated via the Maillard reaction. In this study, four melanoidin fractions (RF1‒RF4) were isolated successively from dried DSG (DDSG) using sodium hydroxid...
The edible yellow mealworm (Tenebrio molitor), contains an extremely diverse panel of soluble proteins, including proteins with structural functions such as muscle proteins, as well as proteins involved in metabolic functions such as enzymes. Most of...
Berry fruits, such as strawberries and blueberries, are rich sources of anthocyanins. Several studies have been made on the impact of non-thermal treatments on safety, shelf-life and nutritional characteristics of such products, but the effects of th...
Grapefruit is a fruit with interesting nutritional value and functional properties, but a short life. Freeze-drying (FD) is a valuable technique as it produces high-quality dehydrated products. This study is aimed to obtain new food ingredients based...
Scientific evidence has shown the relationship between consumption of fruits and vegetables and their polyphenols with the prevention or treatment of diseases. The aim of this review was to find out whether the same relationship exists between fruits...
Background: The present study comprises the second part of a new theory related to honey authentication based on the implementation of the honey code and the use of chemometrics. Methods: One hundred and fifty-one honey samples of seven different bot...
Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, th...
Due to food complexity and the low amount at which contaminants are usually present in food, their analytical determination can be particularly challenging. Conventional sample preparation methods making use of large solvent volumes and involving int...
Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is importan...
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