Article
Psychology, Multidisciplinary
Marek Kardas, Wiktoria Staskiewicz, Ewa Niewiadomska, Agata Kiciak, Agnieszka Bielaszka, Edyta Fatyga
Summary: This study aimed to assess the preferences and consumption of yogurt in terms of sensitivity to recognize sweetness and obesity in a group of 7-9-year-old children. The research found that yogurt consumption may contribute to reducing the risk of becoming overweight or obese, and children with a higher ability to recognize sweetness more frequently preferred plain unsweetened yogurt.
FRONTIERS IN PSYCHOLOGY
(2022)
Article
Food Science & Technology
Valeria Guazzotti, Veronika Hendrich, Anita Gruner, Dominik Fiedler, Angela Stoermer, Frank Welle
Summary: The European Food Safety Authority is reevaluating the safety of food contact materials containing styrene, particularly polystyrene (PS), and predicts a future restriction. A study on dairy products in PS packaging from Italian and German markets showed various factors affecting styrene migration, including time/temperature dynamics, surface area to food quantity ratios, and fat content influence. Potential discrepancies between migration testing in ethanol food simulants and real foods suggest a need for adaptation in compliance testing for PS plastics.
Review
Biotechnology & Applied Microbiology
Marina Mefleh, Amira M. Galal Darwish, Priti Mudgil, Sajid Maqsood, Fatma Boukid
Summary: This article provides an overview of traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products. Traditional dairy products are characterized by unique sensory features due to indigenous microflora. However, their main limitation is short shelf life. Research has suggested alternative ingredients/processing to create revised products with new flavors, improved nutritional quality, and a longer shelf life.
FERMENTATION-BASEL
(2022)
Article
Nutrition & Dietetics
Rodrigo J. M. Sousa, Jose A. B. Baptista, Celia C. G. Silva
Summary: This study investigated the association between dairy product consumption frequency and anxiety levels in university students, finding that consumption of fermented dairy products, such as yogurt and cheese, was negatively correlated with anxiety levels.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, Francesco Siano, Francesco Addeo, Gianluca Picariello
Summary: In this study, shotgun proteomics was used to identify Rhodotorula mucilaginosa as the microorganism responsible for red-colored slimes on commercial dairy products. This is the first time that shotgun proteomics has been utilized to identify spoilage microorganisms in dairy products, suggesting it as a fast, sensitive, and reliable alternative to conventional methods for microbial identification.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Elisama Rosa, Elane Schwinden Prudencio
Summary: This article discusses the production and application of powdered dairy products, including powdered milk, cheese, and yogurt, and emphasizes their potential in the field of dairy product innovation and their impact on the environment and economy. The preferred process for obtaining powdered milk involves fat standardization, pasteurization, multi-effect evaporation, dehydration (spray drying), and the addition of an emulsifier or the use of a fluidized bed dryer. For cheese powder, the recommended process is ingredient addition, melting, dehydration (spray drying), and final cooling. The production process of yogurt powder includes agitation, ultrafiltration, and spray drying. The physical properties of these powdered dairy products are crucial for the drying process and their use as food ingredients.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Hasan Ejaz, Kashaf Junaid, Humaira Yasmeen, Amina Naseer, Hafsa Alam, Sonia Younas, Muhammad Usman Qamar, Abualgasim E. Abdalla, Khalid O. A. Abosalif, Naveed Ahmad, Syed Nasir Abbas Bukhari
Summary: This study evaluated the biofilm formation, antimicrobial resistance, and heavy metal tolerance of bacteria isolated from dairy and non-dairy food products. The results show that these pathogens have high levels of antimicrobial resistance and heavy metal tolerance, and demonstrate strong biofilm formation ability, posing a significant threat to public health.
Article
Food Science & Technology
Panagiotis Kandylis, Dimitra Dimitrellou, Thomas Moschakis
Summary: This review summarizes the recent advances in utilizing grape and its derivatives in dairy products, highlighting their effects on the characteristics of dairy products and the influence of grape compounds on probiotics. The findings suggest potential benefits in enhancing antioxidant activity and total phenolic content, but also emphasize the need for further research on potential negative effects and optimal levels of grape by-product incorporation in dairy products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Immunology
Nassima Illikoud, Marine Mantel, Malvyne Rolli-Derkinderen, Valerie Gagnaire, Gwenael Jan
Summary: The gut microbiota plays a crucial role in regulating mucosal immunity and intestinal barrier function. Dysbiosis is associated with inflammatory intestinal diseases. The impact of fermented dairy products on mucosal immunity and inflammation is not well-known.
IMMUNOLOGY LETTERS
(2022)
Article
Chemistry, Multidisciplinary
Xingyu Ding, Xin Teng, Zhuxin She, Yi Li, Yuanyuan Liu, Ying Zhuang, Chaochao Wang
Summary: The content of heavy metals is an important indicator for assessing the quality and safety of salt. A new solid-phase extraction (SPE) material was designed in this study to remove and determine Pb(ii) from salt samples. The synthesized SPE fillers showed excellent adsorption performance for Pb(ii) at optimal salt concentrations, while also effectively removing Na(i) interference.
Review
Food Science & Technology
Bruno Jonatan de Sousa, Larissa Mont'alverne Juca Seabra, Ana Beatriz Silva de Lemos, Gabriela Chaves, Karla Suzanne Florentino da Silva Chaves Damasceno
Summary: This systematic review and meta-analysis investigated the differences in lead levels between organic and conventional leafy vegetables. Based on the analysis of 24 studies, it was found that organic leafy vegetables had lower concentrations of lead, providing moderate certainty evidence.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Anna Gliszczynska-Swiglo, Iga Rybicka
Summary: This study analyzed the nutrient content of different flavored dairy products and found that most of them are high in calcium and vitamin B2, moderate in potassium, but low in magnesium. Some products can be labeled as a "source of calcium" or a "source of vitamin B2". These flavored dairy products can be considered as nutritious alternatives that are affordable and culturally acceptable.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Food Science & Technology
Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, Mohammad Ali Shariati, Jesus Simal-Gandara
Summary: With increasing demand for safer and healthier food products, natural colorants have gained immense interest in the dairy industry. This review provides an in-depth look into the applications of natural colorants in dairy products and their positive health impacts.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Fakhreddin Salehi
Summary: This study examines the effects of incorporating fruits and vegetables into dairy products, including their impact on physicochemical, color, texture, and sensory properties, and the increase in vitamins, natural colorants, minerals, and other beneficial compounds. Additionally, certain fruits and vegetables can act as stabilizing agents in dairy products due to their functional properties.
FOOD SCIENCE & NUTRITION
(2021)
Article
Multidisciplinary Sciences
Tamene Beshaw, Kindnew Demssie, Israel Leka
Summary: This study found that the levels of trace metals in honey samples from Southern Ethiopia were lower than the permissible limits set by WHO/FAO. The estimated intake of these trace metals through honey consumption was also within the acceptable range. Therefore, there is no serious health risk associated with the consumption of this honey.
Article
Biochemical Research Methods
Vanessa E. dos Anjos, Gilberto Abate, Marco T. Grassi
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2017)
Article
Chemistry, Applied
Jucimara Kulek de Andrade, Camila Kulek de Andrade, Emy Komatsu, Helene Perreault, Yohandra Reyes Torres, Marcos Roberto da Rosa, Maria Lurdes Felsner
Article
Chemistry, Analytical
Jucimara Kulek de Andrade, Camila Kulek de Andrade, Maria Lurdes Felsner, Sueli Percio Quinaia, Vanessa Egea dos Anjos
MICROCHEMICAL JOURNAL
(2017)
Review
Chemistry, Multidisciplinary
Chalder Nogueira Nunes, Vanessa Egea dos Anjos, Sueli Percio Quinaia
Article
Chemistry, Analytical
Jucimara Kulek de Andrade, Camila Kulek de Andrade, Maria Lurdes Felsner, Vanessa Egea dos Anjos
Editorial Material
Chemistry, Analytical
Marcela Zanetti Corazza, Vanessa Egea dos Anjos, Seyyed E. Moradi
INTERNATIONAL JOURNAL OF ANALYTICAL CHEMISTRY
(2019)
Article
Chemistry, Applied
Bruna de Fatima Pereira Schmite, Alessandra Bitobrovec, Ana Carolina Mendes Hacke, Romaiana Picada Pereira, Patricia Los Weinert, Vanessa Egea dos Anjos
Article
Environmental Sciences
Chalder Nogueira Nunes, Vanessa Egea dos Anjos, Sueli Percio Quinaia
ENVIRONMENTAL POLLUTION
(2019)
Article
Chemistry, Multidisciplinary
Camila K. de Andrade, Jucimara K. de Andrade, Vanessa E. dos Anjos, Sueli P. Quinaia
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2019)
Article
Chemistry, Multidisciplinary
Luciane Miranda, Vanessa E. dos Anjos, Sueli P. Quinaia
ORBITAL-THE ELECTRONIC JOURNAL OF CHEMISTRY
(2018)
Article
Chemistry, Analytical
Chalder Nogueira Nunes, Vanessa Egea dos Anjos, Sueli Percio Quinaia
Article
Environmental Sciences
Luciane Miranda, Vanessa C. Pereira, Christiane S. Machado, Yohandra R. Torres, Vanessa E. dos Anjos, Sueli P. Quinaia
ARCHIVES OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY
(2017)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.