Category: Food science
Colored wheat flours and xylitol changed cookie quality and glycemic response
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in Food scienceColored whole wheat flours and xylitol enhance cookie antioxidant properties and lower glycemic response while maintaining acceptable texture and quality.
Labelling of chilled ready-to-eat foods varies across countries
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in Food scienceTransnational analysis of food labelling practices for chilled ready-to-eat products in EU and non-EU countries reveals inconsistent storage temperatures and geographic patterns in date labelling.
Solar dehydration preserved acai flour composition
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in Food scienceSolar dehydration of Venezuelan acai fruit preserved nutritional composition and improved microbiological quality, though phenolic compounds and antioxidant capacity decreased.
Sugar substitution preserved yogurt-preparation quality better than removal
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in Food scienceStudy evaluates sugar reduction strategies in strawberry yogurt preparations, finding that polyol sweeteners maintain sensory quality while improving anthocyanin stability.
Artichoke pâtés contain mainly oleic and linoleic acids
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in Food scienceAnalysis of fatty acids and phenolic compounds in commercial and homemade artichoke pâté reveals oleic and linoleic acids as predominant lipids, with chlorogenic acid as major phenolic constituent.
Fermentation changes polyphenols into more bioactive metabolites
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in Food scienceReview examining how microbial fermentation converts plant polyphenols into bioavailable metabolites that enhance gut health and systemic immune function through selective microbiota modulation.
KCl replacement altered fermentation microbes and increased antioxidant measures
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in Food sciencePartial NaCl replacement with KCl in fermented Nabali Baladi olives enhances yeast diversity, phenolic content, and antioxidant activity while reducing sodium content.
Olive mill wastewater polyphenols altered some pork meat traits
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in Food scienceDietary olive mill wastewater polyphenols increased hepatic antioxidant capacity and altered meat quality parameters in finishing pigs without affecting growth or tissue development.
Heat treatment changed B vitamin levels in goose breast meat
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in Food scienceHeat treatment impacts B vitamin retention differently in goose breast meat; skinless preparations show lower thermal losses while niacin coverage of daily requirements exceeds thiamine substantially.
Pseudoacacia honey quality varies by origin
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in Food scienceComparative analysis of Hungarian and Slovak pseudoacacia honey physicochemical parameters, antioxidant capacity, and bioactive compounds with melissopalynological verification.
