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排序方式: 共有925条查询结果,搜索用时 15 毫秒
1.
Sofia Melchior Sonia Calligaris Marilena Marino Francesca D’Este Giorgio Honsell Maria Cristina Nicoli Nadia Innocente 《International Journal of Food Science & Technology》2022,57(5):3106-3115
This research aimed at studying the potential use of monoglyceride (MG) structured emulsions (MSEs) as delivery and protective systems for probiotic bacteria in Ricotta cheese. To this purpose, a low-fat commercial Ricotta cheese was added with MSEs formulated with milk, as water phase, and sunflower oil (MSE-SO) or anhydrous milk fat (MSE-AMF), as lipid phase. A commercial whole milk Ricotta cheese (W-RC) was considered as reference. A probiotic Lacticaseibacillus rhamnosus strain was inoculated as free cells in W-RC or embedded into the MSEs and added to the low-fat Ricotta at the same reference fat content. After physico-chemical characterisation, L. rhamnosus viability and sample destructuring behaviour upon in vitro digestion were evaluated. At the end of in vitro digestion, both W-RC and sample containing MSE-SO were unable to protect cells. By contrast, sample with AMF ensured a sufficient probiotic viability, even after 14 days of storage at 4 °C. This result was attributed to system composition and structure. During the gastric phase, the presence of caseins and MG-AMF mixed structures induced the formation of clots, entrapping and protecting cells against the acidic pH of the stomach, as confirmed by confocal micrographs and particle size. During the intestinal phase, cell viability was guaranteed by the formation of mixed micelles promoted by MG. It was demonstrated that microbial cells located near MG structures where they found protection. 相似文献
2.
Journal of Porous Materials - Solar vapor generation is considered a green and practical approach to take advantage of solar energy as a renewable source and provide pure water. However, developing... 相似文献
3.
Joanna Nadia John Bronlund Rajinder Paul Singh Harjinder Singh Gail M. Bornhorst 《Comprehensive Reviews in Food Science and Food Safety》2021,20(3):2660-2698
The digestion of starch-based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch-based foods, the physical breakdown of starch-based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch-based foods in the digestive tract. In this review, the physical breakdown of starch-based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro–in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch-based foods. 相似文献
4.
Nadia Chlibi José P.B. Silva Eliana M.F. Vieira Luís M. Goncalves Joaquim Agostinho Moreira Adil Chahboun Hassen Dahman Mário Pereira Maria J.M. Gomes Lassaad El Mir 《Ceramics International》2021,47(16):22594-22603
Spin-coated chalcostibite CuSbS2 thin films (≈500 nm thick) were fabricated and the influence of the drying temperature on the structural, morphological, optical and thermoelectric properties of the films was investigated. Crystalline phase-pure chalcostibite has been obtained for the films dried at 180 °C and 210 °C, while below 180 °C these films are partially amorphous. Surprisingly, at drying temperature of 240 °C, a CuxS secondary phase appeared. The increase of the drying temperature leads to the increase of the particle size and the decrease of the optical band gap, which is interesting for optoelectronic applications. The highest power factor value was achieved for the film dried at 210 °C, due to the inexistence of secondary phases, which allowed realizing a stable thermoelectric touch sensor with a Vsignal/noise of 5. In addition, this film was tested as a photovoltaic (PV) device and a power conversion efficiency (PCE) of 0.030% with an open-circuit voltage (VOC) of 0.36 V, a short-circuit current density (JSC) of 0.278 mAcm?2 and a fill factor (FF) of 0.27 were obtained. Therefore, this work evidences a pathway toward developing bi-functional devices with simultaneously thermoelectric touch sensor and photovoltaic functions. 相似文献
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Gina Cavaliere Giovanna Trinchese Nadia Musco Federico Infascelli Chiara De Filippo Vincenzo Mastellone Valeria Maria Morittu Pietro Lombardi Raffaella Tudisco Micaela Grossi Vincenzo Monda Monica I. Cutrignelli Antonietta Messina Serena Calabrò Heleena B. Moni Luigi Stradella Giovanni Messina Marcellino Monda Maria Pina Mollica 《Journal of dairy science》2018,101(3):1843-1851
Excessive energy intake may evoke complex biochemical processes characterized by inflammation, oxidative stress, and impairment of mitochondrial function that represent the main factors underlying noncommunicable diseases. Because cow milk is widely used for human nutrition and in food industry processing, the nutritional quality of milk is of special interest with respect to human health. In our study, we analyzed milk produced by dairy cows fed a diet characterized by a high forage:concentrate ratio (high forage milk, HFM). In view of the low n-6:n-3 ratio and high content of conjugated linoleic acid of HFM, we studied the effects of this milk on lipid metabolism, inflammation, mitochondrial function, and oxidative stress in a rat model. To this end, we supplemented for 4 wk the diet of male Wistar rats with HFM and with an isocaloric amount (82 kJ, 22 mL/d) of milk obtained from cows fed a diet with low forage:concentrate ratio, and analyzed the metabolic parameters of the animals. Our results indicate that HFM may positively affect lipid metabolism, leptin:adiponectin ratio, inflammation, mitochondrial function, and oxidative stress, providing the first evidence of the beneficial effects of HFM on rat metabolism. 相似文献
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Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids 下载免费PDF全文
Sonia Calligaris Alexandra Ignat Marialuisa Biasutti Nadia Innocente Maria Cristina Nicoli 《International Journal of Food Science & Technology》2015,50(9):2129-2134
The purpose of this research was to study the capacity of emulsions containing saturated monoglyceride self‐assembly structures to deliver omega‐3 fatty acids in fresh soft cheese. To this aim, fortified emulsions containing different ratios of milk, saturated monoglycerides (MGs) and cod liver oil were added to milk before cheese‐making. These emulsions were characterised by distinct microstructural features observed by polarised light microscopy and apparent viscosity values. The omega‐3 delivery performance of MG emulsions highlighted that this strategy allowed a good retention of the omega‐3‐rich oil in the curd (up to 75%). The fortified cheeses showed yield value and fat content higher than those of control samples. The enriched cheese showed hardness and cohesiveness obtained by texture profile analysis similar to those of the unfortified product. Only a slight decrease in gumminess was detected in fortified cheese. 相似文献
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Preparation and characterization of chitosan films,crosslinked with symmetric aromatic dianhydrides to achieve enhanced thermal properties 下载免费PDF全文
Iman Kavianinia Paul G Plieger Nadia G Kandile David RK Harding 《Polymer International》2015,64(4):556-562
This study has developed a new generation of crosslinked chitosan‐based films using symmetric aromatic dianhydrides as crosslinking agents. The formation of the dianhydride‐crosslinked chitosan hydrogel films was confirmed using Fourier transform infrared and solid‐state 13C NMR spectral analyses. The films obtained from these derivatives were characterized by their thermal, swelling and hydrophilic properties. The results showed that introducing a cyclic imide moiety into the chitosan matrices played a significant role in enhancing the thermal properties of these chitosan films. It was found that even at high levels of substitution, thermal stability of the studied chitosan derivatives was improved, in spite of a reduction in crystallinity. Heterocyclic imide linkages produced networks that were insoluble in both acidic and alkaline media but allowed swelling in aqueous media. An increase in the hydrophobicity of the chitosan film surfaces was observed after introduction of the cyclic imide moiety. These engineered films produced noteworthy results concerning their thermal and swelling properties. There is a need to further investigate these films for drug delivery and biomaterials applications. © 2014 Society of Chemical Industry 相似文献