Bienes/productos consumo

Elderly Perception of Protein Products in Relation to Their Neophobic Attitude and Nutritional Protein Knowledge

31/03/2025 - The neophobia attitude increases with aging, and they prefer foods that are familiar to them. High neophobia in elderlies is the principal barrier to accept and consume protein‐rich foods. When...

Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma‐Amino Butyric Acid (GABA) Content, and Sensory Characteristics

24/02/2025 - Germinated brown rice sourdoughs fermented with different LAB were used in bread‐making.The highest antioxidant capacity was seen in L. sakei fermented sourdough bread.Sourdough fermentation caused...

Coconut (Cocos nucifera L.) and Carob (Ceratonia siliqua L.) Flours Dietary Fibers Differentially Impact Fecal Microbiota Composition and Metabolic Outputs In Vitro

25/01/2025 - Effects of coconut and carob flour dietary fibers (DFs) on colonic microbiota composition and function were comparatively assessed in vitro. Coconut flour DFs result in generation of microbial...

Impact of pH on the Physicochemical, Structural, and Techno‐Functional Properties of Sesame Protein Isolate

22/01/2025 - Sesame protein isolate (SPI) exhibited high protein extraction yield of 77.2%, making it feasible as a natural plant protein. SPI displayed unique techno‐functional properties, such as high oil...

Effect of Pre‐Processing Treatment and Concentration of Alaria esculenta, Saccharina latissima, and Laminaria digitata Varieties on Texture and Consumer Attribute Preference of Crackers

12/01/2025 - The graphical abstract presents the concept of a seaweed‐based cracker, showcasing its development and innovative use. It illustrates the key steps in the creation process of fortifying wheat...

Effect of Incorporating Oat Flour and Sourdough on the Sensory and Technological Characteristics of Bread

06/01/2025 - Breads containing wheat, oat, Lactobacillus plantarum, and Saccharomyces cerevisiae showed the highest dough volume and best sensory properties. Breads without Sc. cerevisiae were harder, less...

Extremophilic Microorganisms as a Source of Emerging Enzymes for the Food Industry: A Review

30/12/2024 - Enzymes such as amylases, lipases, proteases, xylanases, laccases, pullulanase, chitinases, pectinases, esterases, isomerases, and dehydrogenases could be derived from extremophilic organisms like...

Utilization of Fish Skin Gelatin for Nutritional Value Enhancement of Avocado‐Based Low‐Fat Ice Cream

12/11/2024 - Gelatin is one of the most commonly used food ingredients, with diverse uses in the food industry. In this study, fish skin gelatin is used as a nutritional enhancer in low‐fat ice cream,...

Recovery, Bioactivity, and Utilization of Bioactive Phenolic Compounds in Citrus Peel

07/11/2024 - Citrus peels are rich in bioactive phenolic compounds present in both extractable and nonextractable fractions with various health benefits. Recovery and characterization of both phenolic fractions...

A Comprehensive Analysis of Potassium Bromate, a Possible Carcinogen, in Popular Baked Foodstuffs of Bangladesh

24/10/2024 - This study aimed to investigate the presence of KBrO3 in five different popular baked foods comprising a total of 104 samples. The study revealed particularly high levels of KBrO3 presence in the...

Aroma compounds and physicochemical and functional properties of traditional Tokat bread

23/10/2024 - In traditional Tokat bread, 45 different volatile aroma components were identified and S. cerevisiae, D. hansenii, K. lactis, L. plantarum, and L. mesentorides species were mostly isolated in...

Application of microalgae as natural colorant for pastry and confectionary products

17/10/2024 - This study evaluated the application of microalgae biomass and extracts as natural colorants for pastry and confectionary products. Chlorella vulgaris biomass was used in brioche‐type breads as egg...

Tillage and cover cropping influence phosphorus dynamics in soil and water pools

08/10/2024 - Winter cover crops (CCs) have the potential to reduce phosphorus (P) loss by temporarily fixing P into CC biomass. A field experiment with no‐tillage (NT) and conventional tillage (CT) was used to...

Development of active chitosan film containing bacterial cellulose nanofibers and silver nanoparticles for bread packaging

23/08/2024 - Barrier, thermal, and structural properties of chitosan film were greatly enhanced by the incorporation of BCNF and AgNPs. Coated bread showed higher water activity, moisture content, and softness...

Comparison of dairy manure versus compost effects on short‐term nitrogen mineralization and microbial biomass in organic annual forage production system

13/08/2024 - Since the adoption of national rules for organic agriculture in the United States, there has been a continued interest in meeting crop nitrogen (N) needs using animal manure. However, a lack of...

Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread

21/07/2024 - Wheat flour, intentionally contaminated with OTA at 5 and 10 μg/kg, was used to make sourdough flatbread (SFB). Using the HPLC‐FLD method, the study observed the effects of different...

Improving oxidative stability of cream powder using pomegranate concentrate and peel extract

17/07/2024 - In this study, the influence of pomegranate peel extract (PPE) and pomegranate concentrate (PC) was evaluated on improving the oxidative stability of cream powder. The finding exhibited that...

Proximate composition, some phytochemical constituents, potential uses, and safety of neem leaf flour: A review

17/07/2024 - Currently, since neem leaf flour is getting great consideration because of its uses for medicinal purposes, preserving grains and fruits, merely using as an ingredient, and as nutraceutical food, it...

Who likes meat, fish, and seafood? Influence of sex, age, body mass index, smoking, and olfactory efficiency on meat product preferences

10/07/2024 - Meat, fish, and seafood are animal products that can be found in various forms in the human diet. In Western culture, there are trends to reduce meat excessive consumption. Our result shows. When...

Procedures to evaluate potential of plants as natural food preservatives: Phytochemical characterization, novel extraction technology, and safety evaluation—A comprehensive review

04/07/2024 - The use of plant extracts and EOs as preservatives in food products is a growing trend. Artemisia revealed good antimicrobial and antioxidant effects. Artemisia can be a novel natural agent for food...

Antimicrobial and antioxidant activities of water‐soluble extracts of Camis cheeses produced by different traditional methods

02/07/2024 - The antimicrobial and antioxidant activities of Camis cheeses produced by two different traditional methods, differing in heat processing of the milk and boiling the curd, were evaluated during...