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Production of Bacteriocin by Staphylococcus sp. NPSI 38 in Koji Extract Medium with Rice Protein Hydrolyzate and Its Growth-inhibitory Activity against Hiochi-bacteria
bacteriocin hiochi-bacteria Lactobacillus hilgardii koji extract medium
2009/5/8
Enhanced production of bacteriocin by Staphylococcus sp. NPSI 38 (NPSI 38) using koji extract medium was investigated. The bacteriocin produced by NPSI 38 in MRS medium was found to be effective for i...
Preparation of a Lemon Flavonoid Aglycone and its Suppressive Effect on the Susceptibility of LDL to Oxidation Following Human Ingestion
aglycone eriodictyol lemon flavonoid LDL oxidation
2010/2/3
Lemon flavonoid (LF) prepared from lemon peel predominantly contains eriocitrin as an antioxidant. It is indicated to have low bioavailability compared with lemon flavonoid aglycone (LFA), which pred...
Fungal Contamination and Its Control in Commercial Foods
Fungal Contamination Commercial Foods
2009/4/8
Fungal Contamination and Its Control in Commercial Foods.
Heat Inactivation of Newcastle Disease Virus（NDV）in Egg Yolk and Its Survivability in Mayonnaise
Newcastle disease virus Inactivation Mayonnaise
2009/4/8
From the perspective of food safety and risk, we attempted to determine survivability of Newcastle Disease Virus (NDV) in egg products. We investigated the heat inactivation of NDV in egg yolk, and al...
Enhanced Production of Thermostable Pullulanase Type 1 Using Bacillus cereus FDTA 13 and Its Mutant
thermostable pullulanase Bacillus cereus orthogonal array
2009/3/12
This paper describes optimization of fermentation conditions for the production of thermostable pullulanase from a new strain Bacillus cereus FDTA 13, isolated from tapioca soil. By using one-factor-a...
Biotechnological Production of Lactic Acid and Its Recent Applications
lactic acid poly(lactic acid) lactic acid bacteria fermentation
2009/3/11
Lactic acid is widely used in the food, cosmetic, pharmaceutical, and chemical industries and has received increased attention for use as a monomer for the production of biodegradable poly(lactic acid...
Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status
total antioxidant status buckwheat enriched bread rutin
2014/3/10
The goal of this study is the evaluation of enriched bread prepared with an addition of buckwheat as a source of biologically active components in nutrition. Experimental pastry was baked using buckwh...
Baroinactivation of Staphylococcus epidermidis – mathematical model and its verification using human and cow milk
Staphylococcus epidermidis baroinactivation human milk
2014/3/10
Staphylococcus epidermidis, commonly found on the human skin, may contaminate human milk. High-pressure pasteurisation of human milk under normal temperature preserves the majority of its protective a...
Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods
microwave-assisted extraction (MAE) Actinidia deliciosa root triterpenoid response surface methodology
2009/3/3
A simple and rapid microwave-assisted extraction (MAE) procedure has been developed and optimized for extracting triterpenoids (TTP) from the Actinidia deliciosa root. Several variables that could pot...
Biotechnological Wood Modification with Selective White-Rot Fungi and Its Molecular Mechanisms
white-rot fungi wood lignin biomodification FT-NIR EPR
2009/3/2
Microbial mechanisms of lignin degradation may be utilised for solid-state fermentations other than biopulping, during which the selective conversion of lignin is required. The current paper reviews c...
Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality
gluten hydrolysate ultrafiltration fractions dough properties
2009/2/26
Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 k...
Thermostability of Soluble and Bound Peroxidases from Artichoke and a Mathematical Model of Its Inactivation Kinetics
artichoke peroxidase blanching
2009/2/26
Soluble peroxidases (SP), and ionically (IBP) and covalently (CBP) bound peroxidases were extracted from leaves and edible part of artichoke heads (heart). The peroxidase (POD) forms showed a characte...
Expression of Aspergillus oryzae Tannase in Pichia pastoris and Its Application in the Synthesis of Propyl Gallate in Organic Solvent
tannase Pichia pastoris recombinant protein production
2009/2/25
Gallic acid esters could be synthesized biologically by tannase in organic media, among which is propyl gallate, an antioxidant widely used as a food additive. Efficient intracellular expression of As...
Nutritional Quality of 1st Generation Quality Protein Maize Diet and its Effect on Some Biological Indices of Albino Wistar Rats
Nutritional Quality Quality Protein Maize Diet Biological Indices Albino Wistar Rats
2009/1/21
Twenty male albino rats of the Wistar strain were placed in four experimental groups of five rats each. Group A (Reference group) received a standard protein diet, Group B received a basal or protein-...
Utilization of Different Wall Materials to Microencapsulate Fish Oil Evaluation of its Behavior in Bread Products
Different Wall Materials Microencapsulate Fish Oil Bread Products
2009/1/21
The aim of this study was to assess the possibility of adding fish oil microcapsules to bread products in order to evaluate four different types of wall material: methyl cellulose (M), soybean protein...