The influence of four day/night growing temperature combinations (18/12, 25/12, 25/22, 30/22 C) on phenolic acid, flavonol, and anthocyanin content and their antioxidant activities against peroxyl radicals (ROO ), superoxide radicals (O2 ), hydrogen peroxide (H2O2), hydroxyl radicals (OH ), and singlet oxygen (O2,) in fruit juice of ‘Earliglow’ and ‘Kent’ strawberry (Fragaria x ananassa Duch.) ...

todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q10 is an essential component for energy conversion and production of adenosine triphosphate (atp) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. coenzyme q10 plays a vital ...

Tropical fruits like pineapple, papaya, mango, and beverages such as green or black teas, represent an underestimated source of antioxidants that could exert health-promoting properties. Most food processing technologies applied to fruit beverages or teas result in an impairment of inherent nutritional properties. Conversely, we hypothesise that lactic acid fermentation may constitute a promisi...

BACKGROUND Campylobacter jejuni is a common cause of human bacterial diarrhea in most parts of the world. Most C. jejuni infections are acquired from contaminated poultry, milk, and water. Due to health care costs and human suffering, it is important to identify all possible sources of infection. Unpasteurized milk has been associated with several outbreaks of C. jejuni infection. Campylobacter...

The term “mycotoxin” is generally associated with secondary metabolic toxic products of filamentous fungi to which humans and animals can be exposed, most often through ingestion. This exposure can result in a range of toxicities (acute to chronic), and a spectrum of effects (mild to severe) including carcinogenicity and death. The history of mycotoxicoses has been long and dramatic, including ...

Until recently, acidic products such as fruit juice and fruit based products were generally thought to be susceptible to spoilage by yeasts, mycelia fungi and lactic acid bacteria, as the low pH of these products acts as natural control measures against spoilage by most bacteria. Alicyclobacillus seem to be prevalent in fruit based products as they survive the acidic fruit juice environment, ev...

A mild water stress was imposed upon potted tangerine trees (Citrus sinensis Blanco. cv. Zhuju) by water withholding during early juice sac expansion stage. While fruit growth was inhibited by water stress a growth potential was built up inside the fruit, which was not expressed until rewatering. The more powerful water uptake force of the stressed fruit was caused by its more negative fruit wa...

Blackberry (Rubus fruticosus spp.) fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant properties. The objective of this study was to determine the antioxidant content and fatty acid prof...

OBJECTIVE We compared elementary students' school lunches selected and consumed before (Spring, 2011) and after (Spring, 2013) implementation of the new National School Lunch Program meal patterns in the fall of 2012. METHOD Students in eight elementary schools in one Southeast Texas school district were observed during lunch: foods selected/consumed were recorded. The percentage of students ...