Foods, Vol. 9, Pages 594: Effect of Yogurt Fermented by Lactobacillus Fermentum TSI and L. Fermentum S2 Derived from a Mongolian Traditional Dairy Product on Rats with High-Fat-Diet-Induced Obesity Foods doi: 10.3390/foods9050594 Authors: Won-Young Cho Go-Eun Hong Ha-Jung Lee Su-Jung Yeon Hyun-Dong Paik Yoshinao Z. Hosaka Chi-Ho Lee This study aimed to investigate the metabolic effect of yogurt fermented by Lactobacillus fermentum TSI and S2 isolated from a Mongolian...
Wed May 06, 2020 03:00
Foods, Vol. 9, Pages 593: From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy Foods doi: 10.3390/foods9050593 Authors: Larissa Alves de Castro Jaqueline Miranda Lizi Eduardo Galvão Leite das Chagas Rosemary Aparecida de Carvalho Fernanda Maria Vanin In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of...
Wed May 06, 2020 03:00
Foods, Vol. 9, Pages 590: Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins Foods doi: 10.3390/foods9050590 Authors: Antonio López-Gómez María Ros-Chumillas Laura Buendía-Moreno Laura Navarro-Segura Ginés Benito Martínez-Hernández Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological...
Wed May 06, 2020 03:00
Foods, Vol. 9, Pages 591: Functional Properties of Extracted Protein from Edible Insect Larvae and Their Interaction with Transglutaminase Foods doi: 10.3390/foods9050591 Authors: Tae-Kyung Kim Hae In Yong Hae Won Jang Young-Boong Kim Yun-Sang Choi Global concern about food supply shortage has increased interest on novel food sources. Among them, edible insects have been studied as a potential major food source. This study aimed to improve the functional properties of protein...
Wed May 06, 2020 03:00
Foods, Vol. 9, Pages 589: Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour Foods doi: 10.3390/foods9050589 Authors: Adetiya Rachman Margaret A. Brennan James Morton Charles S. Brennan The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions...
Wed May 06, 2020 03:00
Foods, Vol. 9, Pages 592: Comparison of the Potential Abilities of Three Spectroscopy Methods: Near-Infrared, Mid-Infrared, and Molecular Fluorescence, to Predict Carotenoid, Vitamin and Fatty Acid Contents in Cow Milk Foods doi: 10.3390/foods9050592 Authors: Julien Soulat Donato Andueza Benoît Graulet Christiane L. Girard Cyril Labonne Abderrahmane Aït-Kaddour Bruno Martin Anne Ferlay The objective of this work is to compare the ability of three spectroscopy techniques:...
Wed May 06, 2020 03:00
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