Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 505-524 of 555
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Targeting Fusarium graminearum control via polyamine enzyme inhibitors and polyamine analogs
(Elsevier, 2015-01-31)Fusarium graminearum not only reduces yield and seed quality but also constitutes a risk to public or animal health owing to its ability to contaminate grains with mycotoxins. Resistance problems are emerging and control ... -
The detection of fungal diseases in 'Golden Smoothee' apple and 'Blanquilla' pear based on the volatile profile
(Elsevier, 2014-08-05)Blue mould caused by Penicillium expansum is one of the major pathogens causing serious losses during the postharvest and storage periods of apples and pears. Rhizopus stolonifer has also been identified as the causative ... -
The distribution of carotenoids in hens fed on biofortified maize is influenced by feed composition, absorption, resource allocation and storage
(Nature, 2016)Carotenoids are important dietary nutrients with health-promoting effects. The biofortification of staple foods with carotenoids provides an efficient delivery strategy but little is known about the fate and distribution ... -
The effect of enhanced carotenoid content of transgenic maize grain on fungal colonization and mycotoxin content
(Springer Verlag, 2016)Novel strategies that address vitamin A deficiency have been developed, such as high-carotenoid maize, a biofortified transgenic maize line rich in carotenoids generated by genetic transformation. The South African white ... -
The Effect of Perilla frutescens extract on the oxidative stability of model food emulsions
(MDPI, 2014)The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography ... -
The effects and associations of whole-apple intake on diverse cardiovascular risk factors. A narrative review
(Taylor & Francis Group, 2020-01-13)Apples are among the world’s most consumed fruits. However, while the impact of whole-apple intake on cardiovascular disease (CVD) remains unknown. This narrative review summarizes a novel integrated view of whole-apple ... -
The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content
(Elsevier, 2014)Deoxynivalenol (DON) and ochratoxin A (OTA) are mycotoxins produced by fungal species which can contaminate, alone or simultaneously, cereal-based products such as bread. Due to the increasing interest in the beneficial ... -
The fate of deoxynivalenol through wheat processing to food products
(Elsevier, 2016-10)Deoxynivalenol (DON) is one of the most frequently occurring mycotoxin in wheat crops worldwide and it poses a risk to human and animal health due to its wide range of adverse effects. As its accumulation at field seems ... -
The fate of Fusarium mycotoxins (deoxynivalenol and zearalenone) through wort fermenting by Saccharomyces yeasts (S. cerevisiae and S. pastorianus)
(Elsevier, 2019-07-29)The aim of this study was to evaluate the effect of 15 commercial yeasts in the mitigation of the Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) during the brewing process. Saccharomyces strains (10 strains ... -
The fate of several trichothecenes and zearalenone during roasting and enzymatic treatment of cereal flour applied in cereal-based infant food production
(Elsevier, 2020-03-17)Cereal-based baby food production process is expected to have an impact on the initial level of Fusarium mycotoxins that can contaminate the raw materials. The aim of the present study was to investigate the changes of ... -
The impact of a cold chain break on the survival of Salmonella enterica and Listeria monocytogenes on minimally processed ‘Conference’ pears during their shelf life
(Wiley, 2016)BACKGROUND: In recent years, improved detection methods and increased fresh-cut processing of produce have led to an increased number of outbreaks associated with fresh fruits and vegetables. During fruit and vegetable ... -
The impact of Bacillus thuringiensis technology on the occurrence of fumonisins and other mycotoxins in maize
(Wageningen Academic Publishers, 2015)In many developing countries, maize is both a staple food crop and a widely-used animal feed. However, adventitious colonisation or damage caused by insect pests allows fungi to penetrate the vegetative parts of the plant ... -
The impact of maturity, storage temperature an storage duration on sensory quality and consumer satisfaction of 'Big Top®' nectarines
(Elsevier, 2015-04-22)This research focuses on the effect of maturity estage and storage conditions on quality and consumer satisfaction of ‘BigTop®’ nectarines. Atharvesttime, fruit were graded in three categories according to the IAD ... -
The infection capacity of P. expansum and P. digitatum on apples and histochemical analysis of host response
(Elsevier, 2012)Fruit ripening is a complex process that involves a variety of biochemical changes and is also associated with increased susceptibility to pathogens. The present study determined the effects of fruit maturity and storage ... -
The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles
(Elsevier, 2019-12-13)olid lipid nanoparticles (SLNs) are emulsion-based carriers of lipophilic bioactive compounds. However, their digestibility may be affected by the solid lipid phase composition. Hence, the aim of this work was to study the ... -
The role of mycotoxins in the human exposome: Application of mycotoxin biomarkers in exposome-health studies
(Elsevier, 2018-09-19)Mycotoxins are secondary metabolites produced by fungi that may contaminate different foods intended for human consumption, resulting in a widespread exposure worldwide. The novel exposome paradigm has the ambition to ... -
The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review
(Wiley, 2009)Browning and other discolourations, softening, surface dehydration, water loss, translucency, off-flavour and off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss ... -
Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?
(The Royal Society of Chemistry, 2020)The present study evaluated the impact of different thermal (infrared-drying, hot air-drying and purée pas-teurization) and non-thermal (freeze-drying) processing technologies on red-fleshed apple (poly)phenoliccompounds. ... -
Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds
(Elsevier, 2007-11-01)Apple juice, extracted from golden delicious fruits, was pasteurized using a pulsed electric field (PEF) treatment and compared with a conventional high temperature-short time (HTST) method. The PEF treatment was carried ... -
Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
(Elsevier, 2015)The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal ...