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A novel nanocomposite-based packaging (NCP) was prepared by blending polyethylene (PE) with nano-Ag, nano-TiO 2 and montmorillonite. The effects of NCP on the quality parameters of ethylene-treated mature kiwifruit were investigated during the 42 d of storage at 4 °C. The results showed that...
The aims of the present study were to assess whether protection against peanut (PN) sensitization can be conferred by maternal PN consumption alone and if so, whether protection was increased by mucosal adjuvant co-administration. Mice were fed with low dose of either PN or PN with cholera toxin...
To investigate the potential activity of ginger rhizome extracts to induce quinone reductase (QR), we performed bioactivity-guided fractionation using a murine hepatoma cell (Hepa 1c1c7) bioassay. Anti-inflammatory effects were then studied utilizing lipopolysaccharide (LPS)-stimulated mouse...
Artemisia argentea , known as losna or Madeira wormwood is used as aperitif drink with tonic effects. A reversed-phase high-performance liquid chromatography method (RP-HPLC) coupled with diode-array detection (DAD) and electrospray ionization mass spectrometry (ESI/MS) was used for the...
To investigate the structure–function relationship of pectin during (pre)processing, broccoli samples ( Brassica oleracea L. cultivar italica) were subjected to one of the following pretreatments: (i) low-temperature blanching (LTB), (ii) LTB in combination with Ca 2+ infusion, (iii)...
The Traditional Balsamic Vinegar of Modena (TBVM), an Italian valuable specialty produced from cooked grape must becomes viscous through a long-ageing process. TBVM may undergo jamming transition which causes its depreciation. A liquid and jammed TBVM were investigated for their microstructure...
In this work, the susceptibility to pulsed light (PL) treatments of both a Gram-positive ( L. innocua 11288 ) and a Gram-negative ( E. coli DH5- α) bacteria inoculated in apple (pH = 3.49, absorption coefficient 13.9 cm − 1 ) and orange juices (pH = 3.78, absorption coefficient 52.4 cm − 1 )...
Ultraviolet irradiation constitutes an alternative to thermal treatment that is being studied and developed to obtain a better final product sensory quality, but without neglecting microbial safety. Critical decisions about the development of ultraviolet irradiation equipment include radiation...
Influence of fat content and thickener type on rheology, structure, stability, in-vivo aroma release and sensory perception was studied in lemon flavored o/w model emulsions. Six formulations were prepared by varying the oil content (5 and 30% w/w) and the matrix composition (carboxymethyl...
The effectiveness of ultraviolet irradiation in inactivating microorganisms has been known for decades. Nevertheless, in the processing of foodstuff other important issues must be considered, such as organoleptic or nutritional properties preservation. Ultraviolet irradiation constitutes an...
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