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Monika Kajzer and Anna Diowksz
The commonly used term of ?clean label? refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more po...
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Nicola Gaetano Gatta, Andrea Parente, Francesca Guida, Sabatino Maione and Vittorio Gentile
Background: Tissue type 2 transglutaminase (TG2, E.C. 2.3.2,13) is reported to be involved in the phagocytosis of apoptotic cells in mouse microglial BV2 cells and peripheral macrophages. In this study, by using lipopolysaccharide (LPS)- or amyloid-ß 1-4...
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Fedor Pertsevoy,Olena Koshel,Sergei Sabadash,Mykola Mashkin,Valentyna Mohutova,Vadym Volokh
Pág. 25 - 31
Solving the problem of detecting counterfeiting in confectionery requires appropriate identification methods and is of paramount importance in the list of measures aimed at achieving food safety and quality.The following infrared spectra of the samples w...
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Monserrat Escamilla-García, Luis Felipe Delgado-Sánchez, Raquel Adriana Ríos-Romo, Blanca E. García-Almendárez, Georgina Calderón-Domínguez, Juan Vicente Méndez-Méndez, Aldo Amaro-Reyes, Prospero Di Pierro and Carlos Regalado-González
The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solut...
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Fedor Pertsevoy,Petro Gurskyi,Lidiia Kondrashyna,Lev Shilman,Oksana Melnyk,Natalia Fedak,Svetlana Omelchenko,Viktor Kis,Igor Lukjanov,Tetiana Mitiashkina
Pág. 49 - 56
The method of a differential thermal analysis has been applied to investigate the physical-chemical and chemical processes that occur in a semi-finished whipped flour product under conditions of a programmed change in temperature. Qualitative assessment ...
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Asmaa Al-Asmar, Daniele Naviglio, Concetta Valeria L. Giosafatto and Loredana Mariniello
French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase ...
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