Ensuring the future of functional foods (English)
- New search for: Birch, Catherine S.
- New search for: Bonwick, Graham A.
- New search for: Birch, Catherine S.
- New search for: Bonwick, Graham A.
In:
International Journal of Food Science & Technology
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54
, 5
;
1467-1485
;
2019
- Article (Journal) / Electronic Resource
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Title:Ensuring the future of functional foods
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Contributors:Birch, Catherine S. ( author ) / Bonwick, Graham A. ( author )
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Published in:International Journal of Food Science & Technology ; 54, 5 ; 1467-1485
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Publisher:
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Publication date:2019-05-01
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Size:19 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 54, Issue 5
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1433
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Functional foods processing: maximising consumer benefit and producer confidenceBirch, Catherine / Bonwick, Graham et al. | 2019
- 1435
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Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a reviewAmoah, Isaac / Cairncross, Carolyn / Sturny, Arno / Rush, Elaine et al. | 2019
- 1448
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Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a reviewMunialo, Claire D. / Naumovski, Nenad / Sergi, Domenico / Stewart, David / Mellor, Duane D. et al. | 2019
- 1460
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Chemoprevention by means of soy proteins and peptides – current status and future approaches: a reviewChen, Sheng‐I / Hsieh, Chia‐Chien et al. | 2019
- 1467
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Ensuring the future of functional foodsBirch, Catherine S. / Bonwick, Graham A. et al. | 2019
- 1486
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Influence of physiological and chemical factors on the absorption of bioactive peptidesKaraś, Monika et al. | 2019
- 1497
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Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pastaDesai, Ajay S. / Brennan, Margaret A. / Brennan, Charles S. et al. | 2019
- 1506
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Amaranth functional cookies exert potential antithrombotic and antihypertensive activitiesSabbione, Ana Clara / Suárez, Santiago / Añón, María Cristina / Scilingo, Adriana et al. | 2019
- 1514
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Indigenous marine diatoms as novel sources of bioactive peptides with antihypertensive and antioxidant propertiesBarkia, Ines / Al‐Haj, Lamya / Abdul Hamid, Azizah / Zakaria, Mutaharah / Saari, Nazamid / Zadjali, Fahad et al. | 2019
- 1523
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Tannase improves gallic acid bioaccessibility and maintains the quality of mango juiceSirven, Maritza A. / Negrete, Marcos / Talcott, Stephen T. et al. | 2019
- 1530
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Effects of emulsifier type on physical and oxidative stabilities of algae oil‐in‐water emulsionsChang, Hyeon‐Jun / Shin, Kwang‐Seup / Lee, Jeung‐Hee et al. | 2019
- 1541
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Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentationWang, Qiuping / Šarkanj, Bojan / Jurasovic, Jasna / Chisti, Yusuf / Sulyok, Michael / Gong, Jiashun / Sirisansaneeyakul, Sarote / Komes, Draženka et al. | 2019
- 1550
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Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meatGuo, Liping / Yu, Bing / Wang, Shuling / Zhu, Yinglian / Li, Peng / Wang, Baowei / Huang, Ming / Sun, Jingxin et al. | 2019
- 1558
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In vitro bioaccessibility of avenanthramides in cookies made with malted oat floursNinfali, Paolino / Mari, Michele / Meli, Maria A. / Roselli, Carla / Antonini, Elena et al. | 2019
- 1566
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Polyphenols bioaccessibility and bioavailability assessment in ipecac infusion using a combined assay of simulated in vitro digestion and Caco‐2 cell modelBen Hlel, Takoua / Borges, Thays / Rueda, Ascensión / Smaali, Issam / Marzouki, M. Nejib / Seiquer, Isabel et al. | 2019
- 1576
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Anthocyanin extracts of lingonberry (Vaccinium vitis‐idaea L.) attenuate serum lipids and cholesterol metabolism in HCD‐induced hypercholesterolaemic male miceZhang, Zi‐cheng / Zhou, Qing / Huangfu, Gu‐yu / Wu, Ying / Zhang, Jiu‐liang et al. | 2019
- 1588
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Consumers’ attitudes towards alternative grains: a conjoint analysis studyGosine, Laura / McSweeney, Matthew B. et al. | 2019
- 1597
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Characterisation of peanut protein concentrates from industrial aqueous extraction processing prepared by spray and freeze drying methodsLiu, Junjun / Li, Pengfei / Jiang, Zhumao / Yang, Ruijin / Zhang, Wenbin et al. | 2019
- 1609
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Partitioning of predominant lipophilic bioactives (squalene, α‐tocopherol and β‐sitosterol) during olive oil processingSeçmeler, Özge / Güçlü Üstündağ, Özlem et al. | 2019
- 1617
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Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheeseBonilla, Jeannine / Sobral, Paulo J. A. et al. | 2019
- 1625
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Effect of light, pH, metal ions and antioxidants on the colour stability of norbixin in aqueous solutionMøller, Anders Hauer / Jahangiri, Amita / Madsen, Bjoern / Joernsgaard, Bjarne / Vaerbak, Signe / Hammershøj, Marianne / Dalsgaard, Trine Kastrup et al. | 2019
- 1633
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Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactionsBen Abdallah, Rim / Bautista‐Ortin, Ana Belén / Ghazouani, Tesnime / Talbi, Wafa / Jiménez‐Martinez, Maria D. / Gómez‐Plaza, Encarna / Fattouch, Sami et al. | 2019
- 1642
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The impact of recrystallisation on the freeze‐thaw cycles of red seabream (Pagrus major) filletsCao, Minjie / Wang, Jing / Cao, Ailing / Shiuan, David / Guan, Rongfa / Cai, Luyun / Wang, Yanbo et al. | 2019
- 1651
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Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillasMariscal‐Moreno, Rosa María / Figueroa‐Cárdenas, Juan de Dios / Santiago‐Ramos, David / Rayas‐Duarte, Patricia et al. | 2019
- 1658
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Dense phase carbon dioxide treatment of tomato juice: effect on physico‐chemical properties, phenolic composition, lycopene isomerisation and in vitro bioaccessibilityZhao, Wenting / Sun, Yeting / Ma, Yue / Zhao, Xiaoyan et al. | 2019
- 1670
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Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)Zhu, Fan / Li, Jiecheng et al. | 2019
- 1677
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The enhancement of gastrointestinal digestibility of β‐LG by dynamic high‐pressure microfluidization to reduce its antigenicityChen, Hao / Hong, Qitong / Zhong, Junzhen / Zhou, Lei / Liu, Wei / Luo, Shunjing / Liu, Chengmei et al. | 2019
- 1684
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Health‐promoting effects of dietary polysaccharide extracted from Dendrobium aphyllum on mice colon, including microbiota and immune modulationLiu, Huifan / Wu, Hui / Wang, Qin et al. | 2019
- 1697
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Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juiceCai, Rui / Miao, Miao / Yue, Tianli / Zhang, Yijun / Cui, Lu / Wang, Zhouli / Yuan, Yahong et al. | 2019
- 1706
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Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wortKordialik‐Bogacka, Edyta / Bogdan, Paulina / Ciosek, Aneta et al. | 2019
- 1713
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A multi‐scale characterisation of the durum wheat pasta cooking processLittardi, P. / Diantom, A. / Carini, E. / Curti, E. / Boukid, F. / Vodovotz, Y. / Vittadini, E. et al. | 2019
- 1720
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The distribution of 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal in different vegetable oils and their formation from fatty acid methyl estersMa, Lukai / Liu, Guoqin / Cheng, Weiwei / Liu, Xinqi et al. | 2019
- 1729
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The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread qualityMa, Jie / Kaori, Fujita / Ma, Lei / Gao, Mengnan / Dong, Chunxia / Wang, Jiamin / Luan, Guangzhong et al. | 2019
- 1741
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A simple and effective method using macroporous resins for the simultaneous decoloration and deproteinisation of Cordyceps militaris polysaccharidesHe, Bao‐Lin / Guo, Li‐Qiong / Zheng, Qian‐Wang / Lin, Shuo‐Xin / Lin, Jun‐Fang / Wei, Tao / Ye, Zhi‐Wei et al. | 2019
- 1752
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Self‐signal‐on fluorescent colorimetric protocol for rapid authentication of horsemeat adulterated beef samples with functional designed probesQin, Panzhu / Qiao, Dongqing / Gao, Yan / Yao, Li / Lu, Jianfeng / Xu, Jianguo / Chen, Wei et al. | 2019
- 1760
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Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and in vitro fermentation of sugar cane fibrePluschke, Anton M. / Feng, Guangli / Williams, Barbara A. / Gidley, Michael J. et al. | 2019
- 1769
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Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat ruskChandrashekar, Soumya / Thangaraj, Jeyarani / Dasappa, Indrani et al. | 2019
- 1777
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Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat doughLi, Xiaoya / Hu, Honghai / Xu, Fen / Liu, Zhengquan / Zhang, Liang / Zhang, Hong et al. | 2019
- 1787
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Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compoundsHan, Zhong / Cai, Meng‐jie / Cheng, Jun‐Hu / Sun, Da‐Wen et al. | 2019
- 1794
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Fractionation of baker's yeast vinasse via ultrafiltration: assessment of feasibilityVukušić, Josipa Lisičar / Millenautzki, Thomas / Sedaghati, Masoud / Schallenberg, Marc / Müller, Peter / Hof, Jendrik / Mösche, Marek / Barbe, Stéphan et al. | 2019
- 1804
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Inactivation mechanisms of electron beam irradiation on Listeria innocua through the integrity of cell membrane, genomic DNA and protein structuresShi, Feifei / Zhao, Hongwei / Wang, Li / Cui, Xiaorui / Guo, Weiling / Zhang, Weidong / Song, Hongbo / Li, Shurong et al. | 2019
- 1816
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Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulsesLafarga, Tomás / Villaró, Silvia / Bobo, Gloria / Simó, Joan / Aguiló‐Aguayo, Ingrid et al. | 2019
- 1824
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Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugarsZhang, Zhi‐Hong / Zeng, Xin‐An / Brennan, Charles S. / Ma, Haile / Aadil, Rana Muhammad et al. | 2019
- 1836
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Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with Rhizopus oligosporusRT‐3 and Actinomucor elegansDCY‐1Huang, Lu / Wang, Chenxi / Zhang, Yongzhu / Chen, Xiaohong / Huang, Zhihai / Xing, Guangliang / Dong, Mingsheng et al. | 2019
- 1849
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Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausageLeonard, William / Hutchings, Scott C. / Warner, Robyn D. / Fang, Zhongxiang et al. | 2019
- 1858
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Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processingVelázquez‐Estrada, Rita‐María / Hernández‐Herrero, María‐Manuela / Guamis‐López, Buenaventura / Roig‐Saguès, Artur‐Xavier et al. | 2019
- 1865
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Changes of peach juices during the shelf‐life and their in vitro effect on glycolipid digestion and neurotransmitter metabolismNowicka, Paulina / Teleszko, Mirosława / Wojdyło, Aneta et al. | 2019
- 1874
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Structure characterisation of polysaccharide isolated from huangjiu and its anti‐inflammatory activity through MAPK signallingPeng, Lin / Liu, Shuangping / Ji, Zhongwei / Chen, Shuguang / Mao, Jian et al. | 2019
- 1884
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Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernelsKharel, Karuna / Prinyawiwatkul, Witoon / Yemmireddy, Veerachandra K. / Graham, Charles J. / Adhikari, Achyut et al. | 2019
- 1892
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Effect of heating and acidic pH on characteristics of wheat gluten suspensionGarg, Swati / Cran, Marlene J. / Mishra, Vijay Kumar et al. | 2019
- 1901
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Changes in phenolics, γ‐aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum (Sorghum bicolor (L.) Moench) brewing processGarzón, Antonela G. / Torres, Roberto L. / Drago, Silvina R. et al. | 2019
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Issue Information| 2019