- Correction
1,264 Views
2 Pages
Correction: Kim, J.H.; Chan, K.L. Benzaldehyde Use to Protect Seeds from Foodborne Fungal Pathogens. Biol. Life Sci. Forum 2022, 18, 7
- Jong H. Kim and
- Kathleen L. Chan
In the original publication [...]
- 37 daysTime to First Decision
Biology and Life Sciences Forum, Volume 18, Issue 1
Foods 2022 2022 - 77 articles
The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing
Online | 1–15 October 2022
Volume Editor:
Arun K. Bhunia, Purdue University, USA
Cover Story: ‘The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing’ was held from 1 to 15 October 2022 in Sciforum. This constellation of the event offered an ideal platform for researchers to present their research and exchange ideas with colleagues and aimed to promote research and communication in the field of food science and technology. Foods 2022 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online forum. Topics of interest include but are not limited to: food formulations, innovative processing technique, food analytical methods and components, food microbiology, microbiome and food biotechnology, food nutrition, microbiome and human health, nutraceuticals and functional foods, etc.
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Articles (77)
- Abstract
2,725 Views
2 Pages
Chick’n Fiber: Development of Breading Mix Using Banana (Musa sapientum var. lacatan) Peel as a Good Source of Dietary Fiber
- Jayvee Clemor,
- Shaila Mari Deloso,
- Areve Clarence De Vera,
- Crizia Angeli Sulatra,
- Jasmine Mary Corrine Uy,
- Daniel Salunga,
- Florimae Paimalan and
- Ailyn Mae Kuan-Del Rio
Banana is one of the fruit crops that is mainly consumed and produced in the Philippines. As a result, banana peels (BPs) are neglected as waste. Furthermore, numerous studies have investigated and stated that BPs are a good source of dietary fiber (...
- Proceeding Paper
1,550 Views
5 Pages
Effect of the Partial Use of Potato Flour and Enhancers on the Rheological, Nutritional and Cooking Properties of Dried Noodles
- Luis Olivera-Montenegro,
- Angie Condori,
- Rildo Ocan,
- Alejandro Marzano,
- Hugo Romero and
- Esteban Herrera
Wheat flour (WF) was replaced with potato flour (PF) at 10%, 20% and 30% (w/w) in combination with enhancers xanthan gum (XG) and wheat gluten (WG). The flour quality, rheological properties and noodle quality were analyzed. Increasing the PF substit...
- Proceeding Paper
1,644 Views
4 Pages
Association between Children’s Eating Habits and the Level of Knowledge of Nutrition of Guardians
- Laura Itzel González Sáinez and
- María Marcela Sánchez Díaz
Nutrition has a major influence on health throughout life, but the first years of life in children are vital for forging good eating habits, because their adoption at this stage will last for the rest of their lives. A child who learns to eat correct...
- Proceeding Paper
2 Citations
1,436 Views
5 Pages
Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage
- Nathália Fernandes,
- Ana Sofia Faria,
- Laís Carvalho,
- Altino Choupina,
- Carina Rodrigues,
- Vasco Cadavez and
- Ursula Gonzales-Barron
Traditional Portuguese fermented meat products represent a valued economic and cultural heritage. The objective of this work was to screen the lactic acid bacteria (LAB) present in alheira sausages. Twenty-five LAB were identified by means of Sanger...
- Proceeding Paper
1 Citations
1,910 Views
6 Pages
3D Food Printing: Effect of Apricot Pulp Concentration on Texture Analysis Profile and Image Analysis in a Gel Cylinder
- Carmen Molina-Montero,
- Adrián Matas,
- Marta Igual,
- Javier Martínez-Monzó and
- Purificación García-Segovia
Three-dimensional (3D) printing is an excellent technology for creating food products of any shape and dimension, with desired flavors and nutritional compositions. This study aimed to evaluate the effect of apricot pulp content on the stability and...
- Abstract
1,122 Views
1 Page
Gastric Lipase and Cholesterol Esterase in the INFOGEST Model: Evaluation of Sterol Bioaccessibility in Plant Sterol-Enriched Wholemeal Rye Bread
- Nerea Faubel,
- Mussa Makran,
- Antonio Cilla,
- Amparo Alegría,
- Reyes Barberá and
- Guadalupe Garcia-Llatas
The effect of the incorporation of key enzymes of the lipidic metabolism to the INFOGEST (Improving health properties of food by sharing the knowledge on the digestive process) digestion method on plant sterol (PS) bioaccessibility is evaluated in a...
- Abstract
1 Citations
1,374 Views
2 Pages
Essential Oils from Oregano and Thyme Plants Organically Cultured in Lemnos Island (Greece) Present Strong Antimicrobial Action against Some Important Foodborne Bacterial Pathogens
- Dimitra Kostoglou,
- Freideriki Gala,
- Maria Iroglidou,
- Eirini Maniki,
- Alexandros Papachristoforou,
- Nikolaos Paterakis and
- Efstathios Giaouris
The growing negative perception of consumers towards synthetic chemicals has shifted the search for new antimicrobials to those derived from natural sources (e.g., plants). Oregano and thyme are both well-known aromatic plants that belong to the Lami...
- Proceeding Paper
2 Citations
1,438 Views
5 Pages
Effects of Laetiporus sulphureus on Viability of HeLa Cells in Co-Culture System with Saccharomyces boulardii
- Dejan Arsenijević,
- Milena Jovanović,
- Katarina Pecić,
- Mirjana Grujović,
- Katarina Marković and
- Dragana Šeklić
The aim of this study was to the evaluate impact of ethyl acetate extract of Laetiporus sulphureus on the viability of HeLa cells in 2D cell cultures and in a co-culture system with Saccharomyces boulardii. Also, the migratory potential of S. boulard...
- Proceeding Paper
3,060 Views
6 Pages
Review of Ayurvedic Health Drinks and Liquid Nutrition Explained in Kshemakutuhala
- R. K. Hima,
- Arun Mohanan,
- Dhanya S. and
- R. K. Jinu Sankar
Kshemakutuhala is a remarkable text by Kshema Sharma, the Royal physician of King Vikrama during the 16th century A.D., based on culinary science. This text is a compilation of varieties of foods and drinks, both vegetarian and non-vegetarian, and th...
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Biol. Life Sci. Forum - ISSN 2673-9976