An investigation of the formulation and nutritional composition of modern meat analogue products
Publication date: Available online 22 November 2019Source: Food Science and Human WellnessAuthor(s): Benjamin M. BohrerAbstractMeat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors. The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues and the nutrient specifications of modern meat analogue products and then form a comparison with tr...
Source: Food Science and Human Wellness - November 24, 2019 Category: Food Science Source Type: research
Effects of ginseng dietary supplementation on a high-Fat diet-induced obesity in C57BL/6 Mice
This study aimed to investigate the anti-obesity effects of ginseng and the alternation of gut microbiota composition in high-fat diet (HFD)-induced obesity. The results showed that HFD treatment influenced body weight gain, adipose tissue accumulation and biochemical parameter changes. Compared to the HFD group, ginseng supplementation of HFD-fed mice decreased body weight, adipose tissue mass, total cholesterol (T-CHO) and high-density lipoprotein (HDL)/low-density lipoprotein (LDL) ratio. To analysis the alterations of gut microbiota, ginseng in dietary supplements decreased Firmicutes abundance and increased Bacteroide...
Source: Food Science and Human Wellness - November 18, 2019 Category: Food Science Source Type: research
Cytochrome P450 monooxygenase-mediated eicosanoid pathway: A potential mechanistic linkage between dietary fatty acid consumption and colon cancer risk?
Publication date: Available online 14 November 2019Source: Food Science and Human WellnessAuthor(s): Weicang Wang, Jianan Zhang, Guodong ZhangAbstractHuman consumption of linoleic acid (LA, 18:2ω-6, abundant in vegetable oils) is very high. Animal experiments showed that excessive LA intake increased azoxymethane-induced colon tumorigenesis, however, the impact of excessive LA on colon cancer in human is not conclusive, making it difficult to make dietary recommendations for optimal intake of LA. Understanding of the molecular mechanisms of LA on colon tumorigenesis could help to clarify its health effect, and facilitate ...
Source: Food Science and Human Wellness - November 15, 2019 Category: Food Science Source Type: research
Multiwalled carbon nanotubes as dispersive solid-phase extraction adsorbent for the subsequent determination of chlorantraniliprole in fresh tea leaves by gas chromatography with an electron capture detector
Publication date: Available online 8 November 2019Source: Food Science and Human WellnessAuthor(s): TengFei Liu, MingHui Dong, Fengjie Zhou, DaiFeng Yang, Xueming ZhangABSTRACTAn efficient method using multiwalled carbon nanotubes (MWCNTs) as dispersive solid-phase extraction sorbent was established for determining chlorantraniliprole residues in fresh tea leaves, which are known to be a troublesome matrix containing abundant pigments, via gas chromatography with an electron capture detector. Acetonitrile was used as the extraction solvent, with sodium chloride enhancing the analyte partition in the organic phase. The opti...
Source: Food Science and Human Wellness - November 9, 2019 Category: Food Science Source Type: research
Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness
Publication date: Available online 21 October 2019Source: Food Science and Human WellnessAuthor(s): Mayara Lima, Marcela de Alcantara, Amauri Rosenthal, Rosires DelizaAbstractFront-of-package nutrition labelling schemes (FOP) were developed to improve consumer’s comprehension about the food nutrients associated with non-communicable diseases (NCDs). Several FOPs have already been developed, and Brazil is in the process of evaluating a scheme to introduce in the products. The aim of this study was to investigate the impact of TLS, the scheme proposed by the food industry, on the product healthfulness perception. A study w...
Source: Food Science and Human Wellness - October 22, 2019 Category: Food Science Source Type: research
Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
Publication date: Available online 7 October 2019Source: Food Science and Human WellnessAuthor(s): G.K. Guerberoff, C.C. Camusso (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - October 10, 2019 Category: Food Science Source Type: research
Quantification and Discovery of PCR Inhibitors Found in Food Matrices Commonly Associated with Foodborne Viruses
Publication date: Available online 23 September 2019Source: Food Science and Human WellnessAuthor(s): Cassandra Suther, Matthew D. MooreAbstractHuman norovirus is the leading cause of foodborne illness globally. Detection and quantification of norovirus commonly involves the use of reverse transcriptase quantitative polymerase chain reaction (RT-qPCR); however, the presence of inhibitory compounds in foods limit detection and accurate quantification. Although some studies have been done on PCR inhibitors from foods, many of them are over a decade old and do not investigate inhibition in contemporary one-step RT-qPCR-based ...
Source: Food Science and Human Wellness - September 24, 2019 Category: Food Science Source Type: research
A Critical Review on Chemical Constituents and Pharmacological Effects of Lilium
Publication date: Available online 12 September 2019Source: Food Science and Human WellnessAuthor(s): Pengyu Wang, Fatma Alzahra K. Attia A.K. Attia, Wenyi Kang, Jinfeng Wei, Zhenhua Liu, Changqin LiAbstractGenus Lilium is famous for edible and medicinal function which is related to its chemical constituents and pharmacological effects. Chemical researches showed that Lilium genus mainly contains steroidal saponins, polysaccharides, alkaloids and flavonoids. Pharmacological effects of Lilium include anti-tumor, hypoglycemic, antibacterial, anti-oxidation, anti-depression and anti-inflammatory. This paper summarized chemica...
Source: Food Science and Human Wellness - September 13, 2019 Category: Food Science Source Type: research
Fermentation-enabled wellness foods: A fresh perspective
Publication date: Available online 23 August 2019Source: Food Science and Human WellnessAuthor(s): Huan Xiang, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, Chun Cui, Zheng RuanAbstractFermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth and innovation in the fermented food sector. In addition, the health-promoting benefits of fermented foods are attracting increasingly attenti...
Source: Food Science and Human Wellness - August 24, 2019 Category: Food Science Source Type: research
Antioxidant peptides encrypted in flaxseed proteome: an in silico assessment
This study demonstrate the suitability of flaxseed proteins as a source of APs.Graphical abstract (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - August 14, 2019 Category: Food Science Source Type: research
Seaweed nutraceuticals and their therapeutic role in disease prevention
Publication date: Available online 10 August 2019Source: Food Science and Human WellnessAuthor(s): Abirami R. Ganesan, Uma Tiwari, Gaurav RajauriaAbstractThere is a growing interest that bioactive compounds from seaweed can play a major therapeutic role in disease prevention in humans. Seaweed bioactives including polysaccharides, pigments, fatty acids, polyphenols and peptides have been proven to possess various beneficial biological properties that could potentially contribute to functional food and nutraceutical development. These bioactive are explored for functional properties such as antioxidant, antibacterial, antic...
Source: Food Science and Human Wellness - August 11, 2019 Category: Food Science Source Type: research
Antioxidant Activity and Total phenolic content of Essential Oils and Extracts of Sweet Basil (Ocimum basilicum L.) plants
Publication date: Available online 5 August 2019Source: Food Science and Human WellnessAuthor(s): Adel F. Ahmed, Fatma A.K. Attia, Zhenhua Liu, Changqin Li, Jinfeng Wei, Wenyi KangAbstractThe present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L. obtained from Assiut, Minia and BeniSuef of Egypt. The major constituents of sweet basil essential oils from three locations were linalool, estragole, methyl cinnamate, bicyclosesquiphellandrene, eucalyptol, α-bergamotene, eugenol, γ-cadinene and germacrene D by the method of GCâ...
Source: Food Science and Human Wellness - August 6, 2019 Category: Food Science Source Type: research
Risk assessment of chemical substances of safety concern generated in processed meats
Publication date: Available online 29 July 2019Source: Food Science and Human WellnessAuthor(s): Mónica Flores, Leticia Mora, Milagro Reig, Fidel ToldráAbstractThis manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes, heterocyclic aromatic amines generated under particular cooking conditions, compounds released from the oxidation of...
Source: Food Science and Human Wellness - July 31, 2019 Category: Food Science Source Type: research
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation
Publication date: Available online 29 July 2019Source: Food Science and Human WellnessAuthor(s): João C.M. Barreira, M. Antónia Nunes, Beatriz Vieira da Silva, Filipa B. Pimentel, Anabela S.G. Costa, M. Alvarez-OrtÃ, J.E. Pardo, M. Beatriz P.P. OliveiraABSTRACTNowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-products can be used as potential ingredients of innovative food products, contributing to solve this societal demand. By-products of high specialty oils processing, for instance, have remarkable nutritional and organoleptic properties. Accordingly, the partially delip...
Source: Food Science and Human Wellness - July 31, 2019 Category: Food Science Source Type: research
Hyperinsulinemia, Cancer and Maqui Berry: The Promise of Nutritional Supplementation
Publication date: Available online 27 July 2019Source: Food Science and Human WellnessAuthor(s): Brett Deters, Mir SaleemAbstractNutritional supplementation has long been studied as a possible treatment alternative or as an adjunct to the standard treatments for common ailments and diseases. According to the latest research, the Chilean maqui berry, Aristotelia chilensis, has been shown to reduce postprandial insulin levels by as much as fifty percent. The berry, which has been shown to be as effective as metformin at increasing insulin sensitivity and controlling blood glucose levels, follows a simple mechanism of action ...
Source: Food Science and Human Wellness - July 27, 2019 Category: Food Science Source Type: research
