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Biocontamination Risk of <i>Staphylococcus aureus</i>in Dairy Manufacturing Presence of Two Types of UHT Milk
《Food and Nutrition Sciences》2020年第8期824-835,共12页Safae Tankiouine Hafida Zahir Mourad El Goulli Kaoutar El Fazazi Abdelwahid Assaidi Taoufik Hakim Mostafa El Louali Hassan Latrache 
The biofilm formation on equipment surfaces in dairy manufacturing is a major concern for industry and consumers alike, which may affect the safety and quality of dairy products. In order to identify the bio-contamina...
关键词：Physicochemical Properties Skimmed UHT Milk Whole UHT Milk Contact Angle ADHESION Staphylococcus aureus 
Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product
《Food and Nutrition Sciences》2016年第10期855-865,共11页Carola Noelia Riernersman Romero Ana Marí a 
In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 9...
关键词：Freshwater Fish Whole Chia Flour Potential Antioxidant YIELD Fortified Foods 
Ancient Whole Grain Gluten-Free Flatbreads
《Food and Nutrition Sciences》2014年第17期1717-1724,共8页Talwinder Singh Kahlon Mei-Chen Maggie Chiu 
This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flo...
关键词：ANCIENT WHOLE Grains GLUTEN-FREE Flatbreads QUINOA Teff AMARANTH BUCKWHEAT 
Analysis of the Performance of a Dehulling System for Confectionary Sunflower Seeds
《Food and Nutrition Sciences》2014年第6期541-548,共8页Ana Karina de Figueiredo Luciana Marcela Rodríguez Isabel Concepción Riccobene Susana Maria Nolasco 
Confectionary sunflower, which has a larger size and lower oil content than oilseed sunflower, has a considerable market, since it is used for birdfeed and human consumption. The characteristics of use of confectionar...
关键词：CONFECTIONARY SUNFLOWER DEHULLING Response Surface METHODOLOGY WHOLE KERNELS 
Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation被引量：2
《Food and Nutrition Sciences》2014年第3期264-270,共7页Perla Osorio-Díaz José J. Islas-Hernández Edith Agama-Acevedo Sandra L. Rodríguez-Ambriz María E. Sánchez-Pardo Luis A. Bello-Pérez 
Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to...
关键词：STARCH DIGESTIBILITY BANANA SPAGHETTI Indigestible Fractio 
Stimulatory Effect of Whole Coffee Fruit Concentrate Powder on Plasma Levels of Total and Exosomal Brain-Derived Neurotrophic Factor in Healthy Subjects: An Acute Within-Subject Clinical Study
《Food and Nutrition Sciences》2013年第9期984-990,共7页Tania Reyes-Izquierdo Ruby Argumedo Cynthia Shu Boris Nemzer Zb Pietrzkowski 
A pilot study by Reyes [1] previously showed that ingestion of single dose of whole coffee fruit concentrate (WCFC) powder increased blood levels of brain derived neurotrophic factor (BDNF) during the first 60 minutes...
关键词：BRAIN-DERIVED NEUROTROPHIC Factor WHOLE COFFEE Fruit Concentrate COFFEE Exosomes ACUTE EFFECT 
Functional Foods: Can Food Technology Help in the Prevention and Treatment of Diabetes?
《Food and Nutrition Sciences》2013年第8期827-837,共11页Rosalba Giacco Beatrice De Giulio Marilena Vitale Rosaria Cozzolino 
Recently, the interest in functional foods is increased dramatically thanks to some scientific evidences demonstrating that, regardless of their nutritional value, some foods components beneficially influence several ...
关键词：DIABETES FUNCTIONAL FOOD Glycemic Index WHOLE Grains FOOD Technologies 
Wholegrains: Emerging Concepts, Controversies and Alternatives
《Food and Nutrition Sciences》2012年第8期1156-1161,共6页Cilla J. Haywood Joseph Proietto 
Intake of wholegrain foods has been associated in large prospective cohort studies with decreased rates of diseases such as type 2 diabetes, ischaemic heart disease and hypertension. Multiple mechanisms for the protec...
关键词：DIET PALAEOLITHIC Disease PREVENTION Whole-Grains Glycaemic Index 
Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed(Linum Usitatissimum)Whole Flour
《Food and Nutrition Sciences》2011年第4期281-286,共6页Dayane de CMorais Érica AMoraes Maria Inês de SDantas Júlia CCCarraro Cassiano Oda Silva Paulo RCecon Hércia SDuarte Martino Sonia MRocha Ribeiro 
The authors acknowledge the Brazilian agencies for their support to the research(FAPEMIG,CNPq and CAPES); Mr.Schaeffer for kindly supplying the flaxseeds.
This study was conducted to verify if the processing and storage of brown flaxseed whole flour result in loss of func-tional properties, such as reduced linolenic acid content, increased lipid peroxidation and sensory...
关键词：FLAXSEED FLOUR Omega-3 Lipid Peroxidation Heat Treatment 
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