Assessing in vitro digestibility of food biopreservative AS-48
نویسندگان
چکیده
منابع مشابه
In vitro toxicity of reuterin, a potential food biopreservative.
Reuterin has a high potential as a food preservative due to both its chemical characteristics and its antimicrobial activity against food-borne pathogens and spoilage bacteria. However, there is a lack of information about its toxicity and its capacity to interfere with the metabolism of drugs by inhibiting cytochrome P450 (CYP) activity. The results of this study indicated that reuterin exhibi...
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Food preservation is enhancing shelf-life and food quality to eliminate food-related illness and product spoilage, especially by the use of food additives.The growing consumer demand for effective preservation of food without altering its nutritional quality and free of potential health risks andto find an attractive and alternative approach to chemical preservatives, have stimulated research i...
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the purpose of this thesis was to investigate how differently metacognitive, cognitive, and social/affective strategies affect l2 learners’ reading comprehension. to this end, the study employed a quasi-experimental design with a placement test as a proficiency test to find the homogeneity of groups. three classes were randomly selected as the experimental groups (n =90), and each class was tau...
In Vitro Digestibility of Forages
Forages are a necessary component of diets for lactating dairy cows because they provide coarse fiber needed to optimize rumen function. However, forages alone provide insufficient nutrients to achieve high milk yield, and they must be supplemented with other feed ingredients. Because forage quality is highly variable, their quality must be assessed before diets are formulated. Forages have bee...
متن کاملComparative study of in vitro digestibility of food proteins and effect of preheating on the digestion.
Information on the comparative digestibility of food allergens and non-allergenic proteins is crucial when stability to digestion is to be used as a criterion to assess the allergenic potential of novel proteins. Preheating effect on in vitro digestibility has not been fully examined. In this study we investigated the preheating effect of in vitro digestibility of several proteins and their pro...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2018
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2017.10.149