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Showing 1 to 20 of 35 for “"Food matrix"”.
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The food matrix and its effect on human protein metabolism
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2023-05-11 without embargo terms
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Mathematical Modeling of High Intensity Infrared Heating of a Food Matrix
Infrared heating has been used by the food industry for many years. Some of the advantages of infrared heating are its high intensity, ability to penetrate the product, and precise control. While infrared heating has unique advantages over convective and conductive heating, the complex mathematics …
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Structural determinants of stability to proteolysis, processing and impact on allergenic potential of non-specific lipid transfer proteins
… very resistant to proteolysis and harsh food processing conditions. These proteins are identified as strong allergens sensitizing through the gut and share epitopes with LTPs from closely related species. Peach LTP, Pru p 3 is the primary sensitizer in the Mediterranean area being the …
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Realaus laiko PGR, taikomos patogeninių bakterijų identifikavimui maisto matricoje, optimizavimas /
… enterocolitica are attributed to the most common foodborne pathogens, that can be detected in such products as poultry, pork, raw vegetables and fruits. Real time PCR is an accurate and rapid method for quantitative identification of foodborne pathogens in food matrix. In order to achieve maximum …
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Development and Application of a High-Throughput Assay for Discovery of Starch Hydrolase Inhibitors
… for the active ingredients in low Glycemic Index foods, a 96-well based high-throughput method (HTS) for rapidly measuring the inhibition of starch hydrolase was developed, by monitoring the decrease in turbidity over time during the enzymatic digestion of starch. By applying HTS, extracts of wild …
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Modeling microwave heating of apple cylinders using hybrid mixture theory based transport equations coupled with Maxwell's laws of electromagnetism
… source for evaporative moisture loss in the food matrix. A commercial finite element package (COMSOL Multiphysics ver 4.4) was employed to solve these equations in order to obtain the spatial and temporal profiles for moisture and temperature within the sample. The validation experiments were …
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Release, Stability and Functionality of Nanodelivered Hydrophobic (Lutein and Beta-Carotene) and Hydrophilic (Folic Acid) Antioxidants Using Zein Nanoparticles
… systems enable innovations that can benefit foods and human health on a large scale in the coming years. The instabilities of antioxidants during food processing and during digestion are drawbacks that can be successfully addressed by nanoentrapment. This research provided technical …
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Effect of Antimicrobials and Sodium Replacement Agents on the Survival of Pathogenic Bacteria in Low Sodium Low-Moisture Part-Skim (LMPS) Mozzarella Cheese
… such as hypertension, have put pressure on the food industry to reduce sodium levels. Dairy products, though full of vital nutrients, are perceived as being high in sodium. However, the reduction of salt in dairy products could potentially alter the microbial stability, as well as cause …
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Characterization of the response of Vibrio vulnificus to sublethal stresses during oyster handling and processing
… under various environmental stresses relevant to food processing; and to assess the effect of sodium pyruvate media supplementation on recovery efficiency, with particular reference to sublethally injured cells. V. vulnificus strain ATCC 27562 was engineered to express GFP and kanamycin resistance …
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Caratterizzazione Genotipica e Fenotipica di Ceppi di L. rhamnosus di Origine Umana e Alimentare
… the dual role of Lactic Acid Bacteria in food fermentation processes and in health-promoting effects on human host. In the first part of this PhD thesis will be described the role of spontaneous lactic acid microflora developed during fermentation of two traditional fermented foods: …
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Modulation of the microbiota-gut-brain axis by fermented foods
… to modulate host-microbiota crosstalk. Fermented foods can be the focus of such dietary interventions and have recently gained increased attention as a potential source of microbiota-targeted therapeutics that can confer phenotypical benefits to the consumer. Fermented foods can be defined as …
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Understanding and exploiting bacteriophage-host interactions for the control and detection of listeria monocytogenes
… phage isolated from grass silage, was applied to food matrices for the biocontrol of L. monocytogenes which resulted in the inhibition of L. monocytogenes in artificially inoculated pasteurized milk and baby spinach. The key findings from this study show the importance of the food matrix, …
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Engineering of polyphenol metabolism in tomatoes to enhance anti-cancer activities
… effects in synergy with other components in the food matrix. Polyphenolic compounds may act as chemosensitizers for the treatment of tumours with chemotherapeutic agents. Co-treatment of breast cancer cells with the chemotherapeutic agents, doxorubicin or roscovitine, and high-anthocyanin or …
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Nutritional metabolomics: The search for dietary exposure variables
… of the human metabolome in response to food intake. The aim of this doctoral thesis was to investigate the postprandial metabolic response in two cross-over meal studies using nuclear magnetic resonance (NMR) metabolomics. In addition, a methodological study with the aim to compare three …
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Formation of acrylamide in potato products and its dietary exposure
… during baking and frying of potato and cereal foodstuffs and is considered as a suspected human carcinogen. Potatoes are particularly susceptible to the formation of this process contaminant. Due to their frequent consumption, these products moreover contribute significantly to the dietary …
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Categorization and Sensory Profiling of Functional Beverages
… Taste is a key component in the acceptability of food products and the more known about the inclusion of ingredients into a food matrix, the better we can develop successful products.
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Absorption of Dietary Titanium Dioxide
Food grade Titanium dioxide (fgTiO2) is used as a colouring additive in the food industry, and it is present in food, capsules, and toothpaste. We are exposed to a median of 2.5 mg fgTiO2 per day in the UK through such sources. These are persistent micro and nanoparticles that have been reported in …
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An Alternative Method to Concentrate E. coli O157:H7 from Meat Homogenates to Facilitate Detection by Cultural and Molecular Methods
… 1982, is linked to approximately 73,500 cases of foodborne illness per year. Sensitive and efficient methods to detect this organism are crucial. Current bacterial concentration methods from foods, such as centrifugation and filtration, are problematic, often co-precipitating or becoming clogged …
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Yogurt as a Vehicle for Omega-3 Fatty Acid Enrichment
… increased research in fortification of popular foods with these healthy fats. Yogurt, which is already popular, offers a functional food matrix to fortify with Ï 3 FA. Fish oil, a major source of two important long chain Ï 3 FA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is an …
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Influence of dietary polyphenols on carbohydrate intestinal digestion and absorption
… evidence support the notion that polyphenol rich foods and beverages may modify glycemic response, glucose homeostasis and subsequent risk of Type-2 diabetes. <em>In vitro</em> evidence typically derived from experiments with pure phenolics and phenolic rich extracts have pointed to this benefit …
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