FoodExecutive - Applied Research

Published in Applied Research
Thursday, 01 April 2021 05:43

Lactococcus lactis as protective culture for active packaging of foods

An innovative edible coating, made from food grade polyvinyl alcohol (PVOH) and gelatin hydrolysates (HGel), was evaluated by Spanish Researchers as a carrier of Lactococcus lactis acting as anti-listeria protective culture for…

Published in Applied Research
Monday, 29 March 2021 05:11

Pulsed light for the sanitation in the winemaking industry

Pulsed light is an emerging non-thermal technology viable for foodstuff sanitation. The sanitation is produced through the use of high energy pulses during ultra-short periods of time (ns to µs)…

Published in Applied Research
Thursday, 11 March 2021 05:22

Effect of grape seed extract on quality of MAP packaged roast chicken

The purpose of the study carried out by Chinese Researchers was to screen out the appropriate concentration of grape seed extract solution and study the effects of grape seed extract…

Published in Health and Wellness
Thursday, 04 March 2021 05:35

Noodles made from high amylose wheat flour attenuate postprandial glycaemia

Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study carried out by Australian Researchers was to investigate the effect…

Published in Applied Research
Thursday, 25 February 2021 05:31

Sprayed bioactive fruit extracts against protein oxidation in lamb cutlets

High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. A study carried out by Spanish Researchers was conceived to assess the extent to which sprayed fruit…

Published in Applied Research
Wednesday, 10 February 2021 05:33

The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers

Chinese Researchers have investigated the physicochemical and physiological properties of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from bamboo shoots and the study was published in Food Chemistry.…

Published in Applied Research
Monday, 08 February 2021 05:44

Preservative effect of essential oil from pistachio in ground beef meat

Tunisian Researchers investigated the biological properties and natural preservative effect of the essential oil from pistachio by-product and the results were published in the Journal of Food Measurement and Characterization.…

Published in Applied Research
Thursday, 04 February 2021 05:27

Comparison of the binding and gel properties between different edible gums and beef paste

In order to resolve the problems associated with the water loss, oil loss and loose structure of beef meat mince products, the effects of the binding between a gum gel…

Published in Applied Research
Wednesday, 03 February 2021 06:01

A chemical valorisation of melon peels towards functional food ingredients

The goal of a study by Portuguese Researchers was to characterize the profile of bioactive compounds and the antioxidant activity of inodorus melon peels. The results were published in Food…

Published in Applied Research
Monday, 01 February 2021 06:01

Potential impact of meat replacers on nutrient quality and greenhouse gas emissions

Meat replacers could play a role in achieving more plant-based diets, but their current consumption is limited. The present modelling study published in Sustainability journal aimed to explore the nutritional…