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Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems.

Food research international (Ottawa, Ont.)

Choi JH, Chung SJ.
PMID: 28411981
Food Res Int. 2015 Aug;74:168-176. doi: 10.1016/j.foodres.2015.04.044. Epub 2015 Apr 28.

This study investigated the presence of sweetness synergism in milk and instant coffee systems. It consists of three parts: 1) modeling concentration-sweetness intensity curves of sweeteners (stevia, sucralose, xylose, tagatose and erythritol); 2) measuring the sweetness potencies of sweeteners...

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Choi JH, Chung SJ. Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems. Food Res Int. 2015;74:168-176doi: 10.1016/j.foodres.2015.04.044.
Choi, J. H., & Chung, S. J. (2015). Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems. Food research international (Ottawa, Ont.), 74168-176. https://doi.org/10.1016/j.foodres.2015.04.044
Choi, Ji-Hye, and Chung, Seo-Jin. "Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems." Food research international (Ottawa, Ont.) vol. 74 (2015): 168-176. doi: https://doi.org/10.1016/j.foodres.2015.04.044
Choi JH, Chung SJ. Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems. Food Res Int. 2015 Aug;74:168-176. doi: 10.1016/j.foodres.2015.04.044. Epub 2015 Apr 28. PMID: 28411981.
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Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries.

Food research international (Ottawa, Ont.)

de Castro RJS, Sato HH.
PMID: 28411983
Food Res Int. 2015 Aug;74:185-198. doi: 10.1016/j.foodres.2015.05.013. Epub 2015 May 12.

Recent technological advances have created great interest in the use of biologically active peptides. Bioactive peptides can be defined as specific portions of proteins with 2 to 20 amino acids that have desirable biological activities, including antioxidant, anti-hypertensive, antithrombotic,...

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de Castro RJS, Sato HH. Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries. Food Res Int. 2015;74:185-198doi: 10.1016/j.foodres.2015.05.013.
de Castro, R. J. S., & Sato, H. H. (2015). Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries. Food research international (Ottawa, Ont.), 74185-198. https://doi.org/10.1016/j.foodres.2015.05.013
de Castro, Ruann Janser Soares, and Sato, Hélia Harumi. "Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries." Food research international (Ottawa, Ont.) vol. 74 (2015): 185-198. doi: https://doi.org/10.1016/j.foodres.2015.05.013
de Castro RJS, Sato HH. Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries. Food Res Int. 2015 Aug;74:185-198. doi: 10.1016/j.foodres.2015.05.013. Epub 2015 May 12. PMID: 28411983.
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Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making.

Food research international (Ottawa, Ont.)

Arcila JA, Weier SA, Rose DJ.
PMID: 28411986
Food Res Int. 2015 Aug;74:217-223. doi: 10.1016/j.foodres.2015.05.005. Epub 2015 May 08.

The dietary fiber in wheat bran, principally non-starch polysaccharides (NSP), is mostly water-unextractable and is poorly utilized by human gut microbiota. The purpose of this study was to determine the change in water-extractability of NSP in wheat bran upon...

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Arcila JA, Weier SA, Rose DJ. Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making. Food Res Int. 2015;74:217-223doi: 10.1016/j.foodres.2015.05.005.
Arcila, J. A., Weier, S. A., & Rose, D. J. (2015). Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making. Food research international (Ottawa, Ont.), 74217-223. https://doi.org/10.1016/j.foodres.2015.05.005
Arcila, Jennifer A, et al. "Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making." Food research international (Ottawa, Ont.) vol. 74 (2015): 217-223. doi: https://doi.org/10.1016/j.foodres.2015.05.005
Arcila JA, Weier SA, Rose DJ. Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making. Food Res Int. 2015 Aug;74:217-223. doi: 10.1016/j.foodres.2015.05.005. Epub 2015 May 08. PMID: 28411986.
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Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions.

Food research international (Ottawa, Ont.)

Zhao X, Liu F, Ma C, Yuan F, Gao Y.
PMID: 28411991
Food Res Int. 2015 Aug;74:260-268. doi: 10.1016/j.foodres.2015.05.002. Epub 2015 May 08.

In this study, the effect of carrier oils on the physicochemical properties of orange oil beverage emulsions was investigated. The beverage emulsions were prepared by soybean soluble polysaccharides (SSPS) using a two-stage processing of homogenization. Results showed that the...

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Zhao X, Liu F, Ma C, et al. Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Res Int. 2015;74:260-268doi: 10.1016/j.foodres.2015.05.002.
Zhao, X., Liu, F., Ma, C., Yuan, F., & Gao, Y. (2015). Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food research international (Ottawa, Ont.), 74260-268. https://doi.org/10.1016/j.foodres.2015.05.002
Zhao, Xin, et al. "Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions." Food research international (Ottawa, Ont.) vol. 74 (2015): 260-268. doi: https://doi.org/10.1016/j.foodres.2015.05.002
Zhao X, Liu F, Ma C, Yuan F, Gao Y. Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Res Int. 2015 Aug;74:260-268. doi: 10.1016/j.foodres.2015.05.002. Epub 2015 May 08. PMID: 28411991.
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Improved oxidative barrier properties of emulsions stabilized by silica-polymer microparticles for enhanced stability of encapsulants.

Food research international (Ottawa, Ont.)

Zhao Y, Guan Y, Pan Y, Nitin N, Tikekar RV.
PMID: 28411992
Food Res Int. 2015 Aug;74:269-274. doi: 10.1016/j.foodres.2015.05.008. Epub 2015 May 09.

The materials encapsulated within oil-in-water emulsions are prone to oxidation due to the permeation of oxidative species across the oil-water interface and into the lipid phase. Thus, the oxidative barrier properties of the interfacial layer are pivotal in reducing...

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Zhao Y, Guan Y, Pan Y, et al. Improved oxidative barrier properties of emulsions stabilized by silica-polymer microparticles for enhanced stability of encapsulants. Food Res Int. 2015;74:269-274doi: 10.1016/j.foodres.2015.05.008.
Zhao, Y., Guan, Y., Pan, Y., Nitin, N., & Tikekar, R. V. (2015). Improved oxidative barrier properties of emulsions stabilized by silica-polymer microparticles for enhanced stability of encapsulants. Food research international (Ottawa, Ont.), 74269-274. https://doi.org/10.1016/j.foodres.2015.05.008
Zhao, Yuan, et al. "Improved oxidative barrier properties of emulsions stabilized by silica-polymer microparticles for enhanced stability of encapsulants." Food research international (Ottawa, Ont.) vol. 74 (2015): 269-274. doi: https://doi.org/10.1016/j.foodres.2015.05.008
Zhao Y, Guan Y, Pan Y, Nitin N, Tikekar RV. Improved oxidative barrier properties of emulsions stabilized by silica-polymer microparticles for enhanced stability of encapsulants. Food Res Int. 2015 Aug;74:269-274. doi: 10.1016/j.foodres.2015.05.008. Epub 2015 May 09. PMID: 28411992.
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Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.

Food research international (Ottawa, Ont.)

Paciulli M, Ganino T, Pellegrini N, Rinaldi M, Zaupa M, Fabbri A, Chiavaro E.
PMID: 28411999
Food Res Int. 2015 Aug;74:329-337. doi: 10.1016/j.foodres.2014.04.019. Epub 2014 Apr 24.

In this work, the impact of the industrial freezing process on structure, texture and total antioxidant capacity was studied using green asparagus stems, zucchini and green beans. Samples were analysed as raw/uncooked, blanched, raw/boiled and industrially frozen/boiled. A consistent...

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Paciulli M, Ganino T, Pellegrini N, et al. Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity. Food Res Int. 2014;74:329-337doi: 10.1016/j.foodres.2014.04.019.
Paciulli, M., Ganino, T., Pellegrini, N., Rinaldi, M., Zaupa, M., Fabbri, A., & Chiavaro, E. (2015). Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity. Food research international (Ottawa, Ont.), 74329-337. https://doi.org/10.1016/j.foodres.2014.04.019
Paciulli, Maria, et al. "Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity." Food research international (Ottawa, Ont.) vol. 74 (2015): 329-337. doi: https://doi.org/10.1016/j.foodres.2014.04.019
Paciulli M, Ganino T, Pellegrini N, Rinaldi M, Zaupa M, Fabbri A, Chiavaro E. Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity. Food Res Int. 2015 Aug;74:329-337. doi: 10.1016/j.foodres.2014.04.019. Epub 2014 Apr 24. PMID: 28411999.
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Corrigendum to "Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study" [Food Research International 61 (2014) 257-263].

Food research international (Ottawa, Ont.)

Mesías M, Morales FJ.
PMID: 28412000
Food Res Int. 2015 Aug;74:338. doi: 10.1016/j.foodres.2015.07.001. Epub 2015 Jul 15.

No abstract available.

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Mesías M, Morales FJ. Corrigendum to "Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study" [Food Research International 61 (2014) 257-263]. Food Res Int. 2015;74:338doi: 10.1016/j.foodres.2015.07.001.
Mesías, M., & Morales, F. J. (2015). Corrigendum to "Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study" [Food Research International 61 (2014) 257-263]. Food research international (Ottawa, Ont.), 74338. https://doi.org/10.1016/j.foodres.2015.07.001
Mesías, M, and Morales, F J. "Corrigendum to "Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study" [Food Research International 61 (2014) 257-263]." Food research international (Ottawa, Ont.) vol. 74 (2015): 338. doi: https://doi.org/10.1016/j.foodres.2015.07.001
Mesías M, Morales FJ. Corrigendum to "Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study" [Food Research International 61 (2014) 257-263]. Food Res Int. 2015 Aug;74:338. doi: 10.1016/j.foodres.2015.07.001. Epub 2015 Jul 15. PMID: 28412000.
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In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruits.

Food research international (Ottawa, Ont.)

Park YS, Cvikrová M, Martincová O, Ham KS, Kang SG, Park YK, Namiesnik J, Rombolà AD, Jastrzebski Z, Gorinstein S.
PMID: 28412001
Food Res Int. 2015 Aug;74:37-47. doi: 10.1016/j.foodres.2015.04.021. Epub 2015 Apr 20.

Many polyphenols bind proteins, therefore our research was focused on the potential of protein binding to polyphenols of investigated fruits and their health-related effects. The contents of polyphenols and related antioxidant activities of traditional, citrus and exotic fruits were...

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Park YS, Cvikrová M, Martincová O, et al. In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruits. Food Res Int. 2015;74:37-47doi: 10.1016/j.foodres.2015.04.021.
Park, Y. S., Cvikrová, M., Martincová, O., Ham, K. S., Kang, S. G., Park, Y. K., Namiesnik, J., Rombolà, A. D., Jastrzebski, Z., & Gorinstein, S. (2015). In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruits. Food research international (Ottawa, Ont.), 7437-47. https://doi.org/10.1016/j.foodres.2015.04.021
Park, Yong-Seo, et al. "In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruits." Food research international (Ottawa, Ont.) vol. 74 (2015): 37-47. doi: https://doi.org/10.1016/j.foodres.2015.04.021
Park YS, Cvikrová M, Martincová O, Ham KS, Kang SG, Park YK, Namiesnik J, Rombolà AD, Jastrzebski Z, Gorinstein S. In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruits. Food Res Int. 2015 Aug;74:37-47. doi: 10.1016/j.foodres.2015.04.021. Epub 2015 Apr 20. PMID: 28412001.
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The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers.

Food research international (Ottawa, Ont.)

Dombre C, Rigou P, Chalier P.
PMID: 28412004
Food Res Int. 2015 Aug;74:63-71. doi: 10.1016/j.foodres.2015.04.026. Epub 2015 Apr 22.

Active Polyethylene Terephthalate (PET) bottles containing 1 or 3% of oxygen scavenger (named 1osPET and 3osPET) were used to pack rosé wine. Changes in the aromatic profiles were monitored during 12months and compared to those of a wine packed...

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Dombre C, Rigou P, Chalier P. The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers. Food Res Int. 2015;74:63-71doi: 10.1016/j.foodres.2015.04.026.
Dombre, C., Rigou, P., & Chalier, P. (2015). The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers. Food research international (Ottawa, Ont.), 7463-71. https://doi.org/10.1016/j.foodres.2015.04.026
Dombre, Clara, et al. "The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers." Food research international (Ottawa, Ont.) vol. 74 (2015): 63-71. doi: https://doi.org/10.1016/j.foodres.2015.04.026
Dombre C, Rigou P, Chalier P. The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers. Food Res Int. 2015 Aug;74:63-71. doi: 10.1016/j.foodres.2015.04.026. Epub 2015 Apr 22. PMID: 28412004.
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Changes in the hop-derived volatile profile upon lab scale boiling.

Food research international (Ottawa, Ont.)

Praet T, Van Opstaele F, Steenackers B, De Brabanter J, De Vos D, Aerts G, De Cooman L.
PMID: 28454934
Food Res Int. 2015 Sep;75:1-10. doi: 10.1016/j.foodres.2015.05.022. Epub 2015 May 12.

Hop terpenes might be oxidized during kettle boiling into more water soluble compounds that could contribute to 'hoppy' aroma of kettle hopped lager beers. Our current research proves that the boiling process induces significant changes in the hop oil...

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Praet T, Van Opstaele F, Steenackers B, et al. Changes in the hop-derived volatile profile upon lab scale boiling. Food Res Int. 2015;75:1-10doi: 10.1016/j.foodres.2015.05.022.
Praet, T., Van Opstaele, F., Steenackers, B., De Brabanter, J., De Vos, D., Aerts, G., & De Cooman, L. (2015). Changes in the hop-derived volatile profile upon lab scale boiling. Food research international (Ottawa, Ont.), 751-10. https://doi.org/10.1016/j.foodres.2015.05.022
Praet, Tatiana, et al. "Changes in the hop-derived volatile profile upon lab scale boiling." Food research international (Ottawa, Ont.) vol. 75 (2015): 1-10. doi: https://doi.org/10.1016/j.foodres.2015.05.022
Praet T, Van Opstaele F, Steenackers B, De Brabanter J, De Vos D, Aerts G, De Cooman L. Changes in the hop-derived volatile profile upon lab scale boiling. Food Res Int. 2015 Sep;75:1-10. doi: 10.1016/j.foodres.2015.05.022. Epub 2015 May 12. PMID: 28454934.
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Ultrasound treatments improve the microbiological quality of water reservoirs used for the irrigation of fresh produce.

Food research international (Ottawa, Ont.)

Villanueva MV, Luna MC, Gil MI, Allende A.
PMID: 28454941
Food Res Int. 2015 Sep;75:140-147. doi: 10.1016/j.foodres.2015.05.040. Epub 2015 May 30.

Irrigation water has been highlighted as a source of microbial contamination in produce. Water treatment has been recommended as an intervention strategy to reduce microbial risks associated to irrigation water. Commercial water treatments mostly depend on chemical agents; although...

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Villanueva MV, Luna MC, Gil MI, et al. Ultrasound treatments improve the microbiological quality of water reservoirs used for the irrigation of fresh produce. Food Res Int. 2015;75:140-147doi: 10.1016/j.foodres.2015.05.040.
Villanueva, M. V., Luna, M. C., Gil, M. I., & Allende, A. (2015). Ultrasound treatments improve the microbiological quality of water reservoirs used for the irrigation of fresh produce. Food research international (Ottawa, Ont.), 75140-147. https://doi.org/10.1016/j.foodres.2015.05.040
Villanueva, Maria V, et al. "Ultrasound treatments improve the microbiological quality of water reservoirs used for the irrigation of fresh produce." Food research international (Ottawa, Ont.) vol. 75 (2015): 140-147. doi: https://doi.org/10.1016/j.foodres.2015.05.040
Villanueva MV, Luna MC, Gil MI, Allende A. Ultrasound treatments improve the microbiological quality of water reservoirs used for the irrigation of fresh produce. Food Res Int. 2015 Sep;75:140-147. doi: 10.1016/j.foodres.2015.05.040. Epub 2015 May 30. PMID: 28454941.
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Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine.

Food research international (Ottawa, Ont.)

Baiano A, De Gianni A, Previtali MA, Del Nobile MA, Novello V, de Palma L.
PMID: 28454955
Food Res Int. 2015 Sep;75:260-269. doi: 10.1016/j.foodres.2015.06.007. Epub 2015 Jun 06.

Field studies were conducted in Puglia (Italy) to evaluate the influence of defoliation around cluster zones on grape and wine quality. Nero di Troia grapes were subjected to four different treatments: N: no leaf removal; E: leaf removal in...

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Baiano A, De Gianni A, Previtali MA, et al. Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine. Food Res Int. 2015;75:260-269doi: 10.1016/j.foodres.2015.06.007.
Baiano, A., De Gianni, A., Previtali, M. A., Del Nobile, M. A., Novello, V., & de Palma, L. (2015). Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine. Food research international (Ottawa, Ont.), 75260-269. https://doi.org/10.1016/j.foodres.2015.06.007
Baiano, Antonietta, et al. "Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine." Food research international (Ottawa, Ont.) vol. 75 (2015): 260-269. doi: https://doi.org/10.1016/j.foodres.2015.06.007
Baiano A, De Gianni A, Previtali MA, Del Nobile MA, Novello V, de Palma L. Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine. Food Res Int. 2015 Sep;75:260-269. doi: 10.1016/j.foodres.2015.06.007. Epub 2015 Jun 06. PMID: 28454955.
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Showing 1 to 12 of 730 entries