https://doi.org/10.1080/10408398.2018.1437024

2018-02-23

According to the Academy of Nutrition and Dietetics' influential position statement on vegetarianism, meat and seafood can be replaced with milk, soy/legumes, and eggs without any negative effects in children. The United States Department of Agriculture endor...

https://doi.org/10.1080/10408398.2018.1431762

2018-02-16

To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes ...

https://doi.org/10.1080/10408398.2018.1433628

2018-02-16

Artificial neural networks (ANN) are computationally based mathematical tools inspired by the fundamental cell of the nervous system, the neuron. ANN constitute a simplified artificial replica of the human brain consisting of parallel processing neural elemen...

https://doi.org/10.1080/10408398.2018.1432561

2018-02-16

Microalgae are rich source of various bioactive molecules such as carotenoids, lipids, fatty acids, hydrocarbons, proteins, carbohydrates, amino acids, etc. and in recent Years carotenoids from algae gained commercial recognition in the global market for food...

https://doi.org/10.1080/10408398.2018.1427043

2018-02-16

Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H2S) and methanethiol (MeSH), are often observed in wines with sulfurous off-aromas. Recent work has shown both H2S and MeSH can increase up to a few µM (> ...

https://doi.org/10.1080/10408398.2018.1431202

2018-02-16

Maillard reaction is an extensively studied, yet unresolved chemical reaction that occurs as a result of application of the heat and during the storage of foods. The formation of advanced glycation end products (AGEs) has been the focus of several investigati...

https://doi.org/10.1080/10408398.2018.1430019

2018-02-13

The metabolic effects of cranberry and blueberry consumption on glycemic control have been evaluated in vitro and in animal models as well as in human studies, although findings have not been systematically reviewed yet. Therefore, a systematic review was car...

https://doi.org/10.1080/10408398.2018.1431763

2018-02-12

Rice is one of the most important staple foods around the world. Authentication of rice is one of the most addressed concerns in the present literature, which includes recognition of its geographical origin and variety, certification of organic rice and many ...

https://doi.org/10.1080/10408398.2018.1425977

2018-02-09

Over 60 percent of the human population has a reduced ability to digest lactose due to low levels of lactase enzyme activity. Probiotics are live bacteria or yeast that supplements the gastrointestinal flora. Studies have shown that probiotics exhibit various...

https://doi.org/10.1080/10408398.2018.1428168

2018-02-09

Kefir is a natural complex fermented milk product containing more than 50 species of probiotic bacteria and yeast, and has been demonstrated to have multiple properties conferring health benefits, including antiobesity, anti-hepatic steatosis, antioxidative, ...