Foods, Vol. 8, Pages 286: Reutilization of Food Waste: One-Step Extration, Purification and Characterization of Ovalbumin from Salted Egg White by Aqueous Two-Phase Flotation Foods doi: 10.3390/foods8080286 Authors: Bin Jiang Jiaxin Na Lele Wang Dongmei Li Chunhong Liu Zhibiao Feng For the purpose of reducing pollution and the reutilization of salted egg whites, which are byproducts of the manufacturing process of salted egg yolks and normally treated as waste, an aqueous...
Thu Jul 25, 2019 03:00
Foods, Vol. 8, Pages 287: Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method Foods doi: 10.3390/foods8080287 Authors: González-Domínguez Sayago Morales Fernández-Recamales The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent...
Thu Jul 25, 2019 03:00
Foods, Vol. 8, Pages 285: Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants Foods doi: 10.3390/foods8080285 Authors: Klara Haas Paul Robben Anke Kiesslich Marcus Volkert Henry Jaeger Coloring concentrates of carotenoid-rich plant materials are currently used in the food industry to meet the consumer’s demand for natural substitutes for food colorants. The production of shelf-stable...
Thu Jul 25, 2019 03:00
Foods, Vol. 8, Pages 284: Biocompounds Content Prediction in Ecuadorian Fruits Using a Mathematical Model Foods doi: 10.3390/foods8080284 Authors: Wilma Llerena Iván Samaniego Ignacio Angós Beatriz Brito Bladimir Ortiz Wilman Carrillo Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple and red colors. Presently,...
Thu Jul 25, 2019 03:00
Foods, Vol. 8, Pages 282: Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties Foods doi: 10.3390/foods8080282 Authors: Eduardo Enrique Valdez-Meza Anabela Raymundo Oscar Gerardo Figueroa-Salcido Giovanni Isaí Ramírez-Torres Patrícia Fradinho Sonia Oliveira Isabel de Sousa Miroslava Suárez-Jiménez Feliznando Isidro Cárdenas-Torres Alma Rosa Islas-Rubio Guillermo Rodríguez-Olibarría Noé...
Wed Jul 24, 2019 03:00
Foods, Vol. 8, Pages 283: The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries Foods doi: 10.3390/foods8080283 Authors: Nowacka Wiktor Dadan Rybak Anuszewska Materek Witrow-Rajchert The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum...
Wed Jul 24, 2019 03:00
Foods, Vol. 8, Pages 281: Antioxidant Rich Extracts of Terminalia ferdinandiana Inhibit the Growth of Foodborne Bacteria Foods doi: 10.3390/foods8080281 Authors: Saleha Akter Michael E. Netzel Ujang Tinggi Simone A. Osborne Mary T. Fletcher Yasmina Sultanbawa Terminalia ferdinandiana (Kakadu plum) is a native Australian plant containing phytochemicals with antioxidant capacity. In the search for alternatives to synthetic preservatives, antioxidants from plants and herbs...
Wed Jul 24, 2019 03:00
Foods, Vol. 8, Pages 279: The Development of a Sorghum Bran-Based Biorefining Process to Convert Sorghum Bran into Value Added Products Foods doi: 10.3390/foods8080279 Authors: Oyenike Makanjuola Darren Greetham Xiaoyan Zou Chenyu Du Sorghum bran, a starch rich food processing waste, was investigated for the production of glucoamylase in submerged fungal fermentation using Aspergillus awamori. The fermentation parameters, such as cultivation time, substrate concentration, pH,...
Wed Jul 24, 2019 03:00
Foods, Vol. 8, Pages 280: Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations Foods doi: 10.3390/foods8080280 Authors: Antonio Benítez-Cabello Francisco Rodríguez-Gómez M. Lourdes Morales Antonio Garrido-Fernández Rufino Jiménez-Díaz Francisco Noé Arroyo-López In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13,...
Wed Jul 24, 2019 03:00
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