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Full-Text Articles in Life Sciences
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun
Food and Machinery
4 types of lactic acid bacteria (Lactobacillus bulgaricus, L. acidophilus, L. casei, and L. casei) were selected in this study. First, the zinc-rich culture process of lactic acid bacteria was optimized, and then the antioxidant activity of the fermentation supernatant of them was measured, and the digestion stability and bioavailability were further analyzed by in vitro simulated digestion. The results showed that the optimal of zinc addition time for zinc-rich lactic acid bacteria was 10 hours after inoculation, and the zinc ion concentration was 50 μg/mL. The antioxidant activity of lactic acid bacteria supernatant could be improved by zinc-rich culture. …
Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Department of Food Science and Technology: Dissertations, Theses, and Student Research
In recent years, health- and wellness-promoting foods have been one of the major focus of consumers; therefore, the food industry is increasing its efforts in developing these food products. Tomatoes, tomato-food products and their byproducts have gained special attention in virtue of the carotenoids-rich source that they represent, especially lycopene (~90%). The role of lycopene in human diet has been highlighted as a result of its direct relationship with the decrease of chronic diseases. Nevertheless, lycopene is water-insoluble making its extraction simple with organic-toxic solvents; in addition, lycopene degrades easily with light, time, and storage. Lycopene exist in nature mostly …
The Iron Bioavailability Of Mechanically-Deboned Meats, Bonnie Rae Anderson Farmer
The Iron Bioavailability Of Mechanically-Deboned Meats, Bonnie Rae Anderson Farmer
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Two separate experiments were used to investigate iron bioavailability of mechanically-deboned meats using hemoglobin regeneration to measure iron utilization. In both studies, male weanling rats were made anemic by bleeding and being fed a low-iron diet. Experimental diets were control fed to the animals and final hemoglobin concentrations were recorded. Animals were sacrificed and liver iron concentrations determined. The first experiment measured the iron bioavailability of mechanically-deboned and hand-deboned beef plate was better utilized by rats than the iron from mechanically- deboned shank and mechanically-deboned plate. The effect of lipid source and level on iron bioavailability of mechanically-deboned turkey meat …