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showing 10 items of 891 documents
Corrigendum: Seabuckthorn Pulp Oil Protects against Myocardial Ischemia–Reperfusion Injury in Rats through Activation of Akt/eNOS
2016
Seabuckthorn (SBT) pulp oil obtained from the fruits of seabuckthorn [Hippophae rhamnoides L. (Elaeagnaceae)] has been used traditionally for its medicinal and nutritional properties. However, its role in ischemia–reperfusion (IR) injury of myocardium in rats has not been elucidated so far. The present study reports the cardioprotective effect of SBT pulp oil in IR-induced model of myocardial infarction in rats and underlying mechanism mediating activation of Akt/eNOS signaling pathway. Male albino Wistar rats were orally administered SBT pulp oil (5, 10, and 20 ml/kg/day) or saline for 30 days. On the day 31, ischemia was induced by one-stage ligation of left anterior descending coronary a…
A Standardized Wedelia chinensis Extract Overcomes the Feedback Activation of HER2/3 Signaling upon Androgen-Ablation in Prostate Cancer
2017
Crosstalk between the androgen receptor (AR) and other signaling pathways in prostate cancer (PCa) severely affects the therapeutic outcome of hormonal therapy. Although anti-androgen therapy prolongs overall survival in PCa patients, resistance rapidly develops and is often associated with increased AR expression and upregulation of the HER2/3-AKT signaling pathway. However, single agent therapy targeting AR, HER2/3 or AKT usually fails due to the reciprocal feedback loop. Previously, we reported that wedelolactone, apigenin, and luteolin are the active compounds in Wedelia chinensis herbal extract, and act synergistically to inhibit the AR activity in PCa. Here, we further demonstrated th…
New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
2019
Over the last decades, consumer´s preference for and their attention to food products presented as healthy and with favorable nutritional information has been significantly increased. In this line,...
Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective
2020
Cactus Opuntia ficus indica is widely distributed in (semi-) arid regions. Fruit and cladodes are processed into many food products. Cladodes are used as vegetables, but their main use is flour, wh...
Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products
2019
The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactive compounds, with important functional properties that can be isolated or up-concentrated, giving them an added value in higher end markets, as for instance nutraceuticals and cosmetics. This valorization of fish by-products has been boosted by the increasing awareness of consumers regarding the relationship between diet and health, demanding new fish products with enhanced nutritional and functional properties. To obtain fish by-product-derived…
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
2021
International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release …
Pulsed electric field and mild heating for milk processing: a review on recent advances.
2019
Pulsed electric field (PEF) treatment consists of exposing food to electrical fields between electrodes within a treatment chamber, which can improve the preservation of fresh-like products such as milk. Although several studies support the use of PEF technology to process milk at low temperature, these studies reported microbial reductions of around 3 log10 cycles and also indicated a limited impact of PEF on some endogenous and microbial enzymes. This scenario indicates that increasing the impact of PEF on both enzymes and microorganisms remains a major challenge for this technology in milk processing. More recently, combining PEF with mild heating (below pasteurization condition) has bee…
Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables
2019
International audience; Fruit and vegetables are an important part of human diets and provide multiple health benefits. However, due to the short shelf-life of fresh and minimally-processed fruit and vegetables, significant losses occur throughout the food distribution chain. Shelf-life extension requires preserving both the quality and safety of food products. The quality of fruit and vegetables, either fresh or fresh-cut, depends on many factors and can be determined by analytical or sensory evaluation methods. Among the various technologies used to maintain the quality and increase shelf-life of fresh and minimally-processed fruit and vegetables, biological control is a promising approac…
Intermolecular oxidative dehydrogenative 3,3′-coupling of benzo[b]furans and benzo[b]thiophenes promoted by DDQ/H+: total synthesis of shandougenine B
2016
With an excess of a strong acid, 2,3-dichloro-5,6-dicyano-1,4-quinone (DDQ) is shown to promote metal-free intermolecular oxidative dehydrogenative (ODH) 3,3'-coupling of 2-aryl-benzo[b]furans and 2-aryl-benzo[b]thiophenes up to 92% yield as demonstrated with 9 substrates. Based on the analysis of oxidation potentials and molecular orbitals combined with EPR, NMR and UV-Vis observations, the studied reaction is initiated by a DDQ-substrate charge transfer complex and presumably proceeds via oxidation of the substrate into an electrophilic radical cation that further reacts with another molecule of a neutral substrate. The coupling reactivity can easily be predicted from the oxidation potent…
Screening individual ability to perform descriptive analysis of food products : basic statements and application to a camembert cheese descriptive pa…
1995
A battery of sensory tests is proposed to select potential descriptive panelists. This set of tests is flavor specific. Several abilities are examined: odor and taste recognition, odor memory, discrimination and descriptive capacities. A detailed example of such a battery to select a Camembert cheese descriptive panel is given. The objectives of each test are discussed. Stimuli are chosen to be consistent with the sensory properties which can be perceived in cheese. Score distributions demonstrate the discrimination among candidates for each test. Globally, results show the difficulty to find 20 panelists amongst about a hundred with good scores on each test. The panel leader has to choose …