Papers mentioning flaxseed or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Single component flavin-dependent halogenases (FDHs) possess both flavin reductase and FDH activity in a single enzyme. We recently reported that the single component FDH AetF cata... Read full abstract on PubMed →
China is the world's largest producer and exporter of concentrated apple juice (CAJ). However, traditional concentration methods such as vacuum evaporation (VE) and freeze concentr... Read full abstract on PubMed →
Cooked sausages packaged in a modified atmosphere (MAP: 20% CO<sub>2,</sub> 70% N<sub>2</sub>, <0.2% O<sub>2</sub>) with evident yellow stains were analyzed. The aims of this work... Read full abstract on PubMed →
Alfalfa (<i>Medicago sativa</i> L.) is a vital source of forage protein for ruminants, yet its ensiling poses challenges due to high buffering capacity and low water-soluble carboh... Read full abstract on PubMed →
Volatile organic compounds (VOCs) produced by <i>Bacillus</i> species exhibit biocontrol activity against fungal pathogens of fruits and vegetables. However, research on the effect... Read full abstract on PubMed →
Natural compounds are a suitable alternative to synthetic food preservatives due to their natural origin and health-promoting properties. In the current study, phenolic-phenolic an... Read full abstract on PubMed →
Plants possess numerous secondary metabolites imparting flavor and aroma. However, fragrance inducing natural biomolecules and their potential sources are yet to be thoroughly expl... Read full abstract on PubMed →
Ethylene is a phytohormone naturally produced by plants and fruits (especially climacteric ones) all along the growing stage. During post-harvest, it is one of the main agents inv... Read full abstract on PubMed →
Using microbial enrichment cultures for the production of waste-derived polyhydroxyalkanoates (PHAs) is a promising technology to recover secondary resources. Volatile fatty acids... Read full abstract on PubMed →
In meat processing, antimicrobial treatment applied during slaughter and deboning may not control pathogens and spoilage organisms during subsequent transportation and storage. "Fu... Read full abstract on PubMed →
Excess sodium consumption has been cited as a primary cause of hypertension and cardiovascular diseases. Salt (sodium chloride) is considered the main source of sodium in the human... Read full abstract on PubMed →
Growth of Listeria monocytogenes in ready-to-eat fish products such as cold-smoked salmon is an important food safety issue. The objective of this study was to evaluate the antilis... Read full abstract on PubMed →
The antilisterial activity of sodium diacetate and a commercial shelf-life extender (ALTA™ 2341) were monitored at 25°C in slurries prepared with turkey breast meat. In slurries pr... Read full abstract on PubMed →
The antilisterial effects of sodium diacetate (0.1, 0.3 and 0.5%) alone or in combination with sodium nitrite (30 ppm), sodium lactate (2.5%) or pediocin (5000 arbitrary units/ml)... Read full abstract on PubMed →
Mycotoxin production is favored by high humidity and high water activity (aw). To control mycotoxin formation on the basis of moisture, the moisture content must be maintained belo... Read full abstract on PubMed →
In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of m... Read full abstract on PubMed →
growth compared with uncoated beef samples over five days. In addition, Ch-GTE-FO coating decreased total color changes of beef samples (e.g., ∆E* = 9.84 and 3.94, for non-coated a... Read full abstract on PubMed →
< 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The resul... Read full abstract on PubMed →
Flaxseed supplementation in diet of dairy cow can effectively enhance the production of ω-3 polyunsaturated fatty acids (n-3 PUFA) in raw milk, which further give rise to the chang... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.