Current Nutrition & Food Science - Volume 9, Issue 4, 2013

The current paper reviews published academic research on European consumer attitudes towards Functional Foods (FFs). The main goal is to rationalize the vast existing body of evidence on consumers’ understanding and use of FFs and identify further interesting research avenues. Almost all the studies analyzed in the current review reveal that consumer acceptance of the concept of FFs together with a better unde Read More

Bioaccessibility is defined as the amount of a food constituent transferred to the micelle fraction after digestion in the gut, when compared with the original amount of the constituent present in the food. Bioaccessible constituents may be able to pass through the intestinal barrier and hence become bioavailable within the body. Bioaccessibility is commonly determined by in vitro methods simulating the human digestion and is Read More

The nutritional benefits of fish or fish oil consumption lies predominantly in its advantageous fatty acid profile, which is rich in long chain omega-3 polyunsaturated fatty acids (ω3 PUFA). Evidence from a large number of epidemiological studies, clinical studies and intervention trials have established the protective effect of ω3 PUFA against several diseases. New experimental evidence also indicates the presence in fish oils Read More

The word phyto means plant in Greek. The term phytochemicals means “plant chemicals” and these include compounds such as flavonoids, beta-carotene, chlorophyll and anthocyanins that occur naturally in plants. Sometimes they are also called “phytonutrients”, especially where a health role for a phytochemical has been established. Vegetarian diets are rich in phytochemicals and antioxidants. These chemical substances Read More

Emblica officinalis Gaertn (amla) fruit while being processed into candy by food processing industry generates a high brix candy syrup which otherwise is a waste and poses burden to environment. This candy syrup was converted into natural vinegar, a nutrient rich value added food product through two successive fermentations: alcoholic and acetic acid fermentations. Diluted candy syrup (20°Bx) supplemented with Read More

Fish and fishery products can undergo undesirable changes during frozen storage and deterioration may limit the storage time. These changes result from lipid oxidation and enzymatic hydrolysis of lipid and protein. Approach: The quality changes (total lipids, primary and secondary lipid oxidation products as well as lipid and protein hydrolysis) in Caspian kutum, golden grey mullet, common carp, pike perch, and common Read More

Canola seeds were subjected to conventional and microwave heat treatments to investigate changes in the phenolic profile of defatted meal and oil obtained from the toasted seeds. Different temperature (120–200 °C) and time (5–20 min) combinations were applied for toasting the seeds in a conventional oven. The seeds were also toasted using a microwave oven at 300 Watt power level with and without steaming. Phenolics Read More

The effect of treatments of whole ungutted mullet fish (Mugil cephalus), by sorbate, thyme oil and their combination prior to cold storage (3-5°C), on quality attributes, biogenic amines and shelf-life was followed. Microbial growth was significantly reduced during cold storage as a result of pretreatments. Protein deterioration reactions, lipid oxidation, and other chemical responsible for fish spoilage were also significantly de Read More

The combination of polysaccharides as wall materials affects the stability of microcapsules. One of several factors influencing the stability is related to interaction between polysaccharides. The interaction of tamarind kernel powder, gum arabic and maltodextrin was obtained by UV-Visible spectrum and apparent viscosity in solution and on the aggregation of the W/O/W emulsions from encapsulation efficiency, creaming ind Read More