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New natural blue food coloring from red cabbage（图）
New natural blue food coloring red cabbage
2021/4/16
A natural brilliant blue food coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. Natural food colorings are in demand,...
The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) – a review
Listeria monocytogenes bacteriophages food safety
2016/2/23
Increased detection records of Listeria monocytogenes in foods have been recently observed. Standard methods of L. monocytogenes elimination from food products including pasteurisation or acidificatio...
In this issue of the Journal, Choi et al. (1) add a new twist to the ongoing controversy concerning the health benefits of dairy consumption by showing a positive relation between the numbers of dairy...
New menthone type of Mentha pulegium L. volatile oil from northwest Iran
Mentha pulegium L. Lamiaceae volatile oil monoterpene compounds menthone menthol
2014/2/25
The constituents of the volatile oil of air-dried aerial parts of Mentha pulegium L. (Lamiaceae) plants wildly growing in Northwest Iran were analysed by GC/MS. 46 components were identified, comprisi...
Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system
winter wheat Fusarium spp. bread making quality Mixolab
2014/2/25
The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mix...
A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish
fish meat composition nutritional value carp fatty acids
2014/2/25
The principal aim was to analyse the chemical composition (dry matter, protein, fat, saccharides, ash) and to calculate the energy value of 6 topographically distinct parts (cranial, medial and caudal...
Microbiological measurements for the development of a new preservation procedure for liquid egg
egg product microorganism Enterobacteriaceae family incubation
2014/2/25
Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisatio...
Polysaccharides from Probiotics: New Developments as Food Additives
polysaccharide exopolysaccharide probiotic glucan prebiotic
2011/2/24
Microbial polysaccharides with nutraceutical potential and bioactive properties have
been investigated in detail during the last few decades. There is an increasing demand in
food industries for liv...
From DNA Sequences to Chemical Structures – Methods for Mining Microbial Genomic and Metagenomic Data Sets for New Natural Products
polyketides non-ribosomal peptides Actinobacteria homologous recombination
2010/10/14
Rapid mining of large genomic and metagenomic data sets for modular polyketide
synthases, non-ribosomal peptide synthetases and hybrid polyketide synthase/non-ribosomal
peptide synthetase biosynthet...
RNA Interference as a New Tool in Therapeutics
RNA interference small interfering RNA off-target effects
2010/2/1
The basic principle of RNA interference, a possible new therapeutic tool, involves destruction of messenger RNA upon interaction with homologous double-stranded RNA present in the cell cytoplasm. Stud...
Characteristics of Flavonoids in Niihime Fruit - a New Sour Citrus Fruit
flavonoid niihime fruit sour citrus fruit
2009/5/31
Niihime fruit, produced in the coastal area of the Sea of Kumano in Mie prefecture, is a new sour citrus fruit. This is the first study to examine the characteristics of the flavonoids in niihime frui...
A New Approach to Estimate the In-mouth Release Characteristics of Odorants in Chewing Gum
flavor release aroma release flavor impression
2009/5/8
The objective of this study was to develop a new approach that can be used to estimate the in-mouth release characteristics of odorants in chewing gum. This technique, called the “Retronasal Flavor Im...
A New Method for Estimation of Temperature in Food Exposed to Abuse Temperature
Heat transfer Heat conduction Temperature estimation
2009/5/8
A new method of estimating the temperature in a food (sausage) exposed to dynamic temperatures was developed to predict bacterial growth in the food. First, the temperatures of nodes constructed in th...
Study of Simple and Rapid Detection of Salmonella spp. Using VIDAS Second Report;The New Protocol with Unique Enrichment Broth
Salmonella mini VIDAS Easy SLM
2009/4/8
In our previous report, we evaluated and reported some VIDAS protocols for the detection of Salmonella. In this report, we evaluated the new additional protocol “Easy SLM” with “SX broth”, a new uniqu...
Lactobacillus K7 - A New Candidate for a Probiotic Strain
Lactobacillus K7 probiotic S-layer
2009/3/23
Lactobacillus K7 is an isolate from faeces of week-old breast-fed baby that has been previously found to exhibit bacteriocin-like activity against various species of lactic acid bacteria and Clostridi...