Coagulase gene polymorphism of Staphylococcus aureus isolates: A study on dairy food products and other foods in Tehran, Iran
In this study, the S. aureus isolates have been shown to include more than one coagulase genotype, but only had a few coa genotypes predominated. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - October 24, 2016 Category: Food Science Source Type: research
CELIAC DISEASE: Overview and considerations for development of gluten-free foods
Publication date: Available online 18 October 2016 Source:Food Science and Human Wellness Author(s): Prakriti Jnawali, Vikas Kumar, Beenu Tanwar Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten found in wheat, barley, rye etc. affecting approximately one percent of people in the world. A lifelong strict gluten-free diet (GFD) is the only available treatment for celiac disease which creates serious problems for the patients as gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing foo...
Source: Food Science and Human Wellness - October 24, 2016 Category: Food Science Source Type: research
Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
Publication date: Available online 19 October 2016 Source:Food Science and Human Wellness Author(s): Vassilios Raikos, Angela McDonagh, Viren Ranawana, Garry Duthie The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960watt for 7min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180°C for 90min) and boili...
Source: Food Science and Human Wellness - October 24, 2016 Category: Food Science Source Type: research
Research and development of Cordyceps in Taiwan
Publication date: Available online 21 September 2016 Source:Food Science and Human Wellness Author(s): Ching-Peng Chiu, Tsong-Long Hwang, You Chan, Mohamed El-Shazly, Tung-Ying Wu, I-Wen Lo, Yu-Ming Hsu, Kuei-Hung Lai, Ming-Feng Hou, Shyng-Shiou Yuan, Fang-Rong Chang, Yang-Chang Wu Cordyceps is treasured entomopathogenic fungi that have been used as antitumor, immunomodulating, antioxidant, and pro-sexual agent. Cordyceps, also called DongChongXiaCao in Chinese, Yartsa Gunbu (Tibetan), means winter worm-summer grass. Natural Cordyceps sinensis with parasitic hosts is difficult to be collected and the recent f...
Source: Food Science and Human Wellness - September 21, 2016 Category: Food Science Source Type: research
Effect of Roselle Calyces Extract on the Chemical and Sensory Properties of Functional Cupcakes
The objective of this research was to determine the chemical and the sensory properties of cupcakes formulated with Roselle calyces extract (RCE). Proximate analysis, anthocyanins, ascorbic acid, titrable acidity, % retaining of anthocyanins, color and sensory evaluations were done. RC cupcakes had high sensory scores (P<0.05) compared to control cupcakes. The parameter a* was significantly red in the RC cupcakes compared to control cupcakes along with 77% retaining of anthocyanins. The consumption of 100g of the RC cupcakes would provide 465mg/100g dry matter anthocyanin that is more than 2 folds of the minimum ave...
Source: Food Science and Human Wellness - August 28, 2016 Category: Food Science Source Type: research
