Related Papers
Detection of palytoxin-like compounds by an inhibition immunoassay using a microsphere-flow cytometry system supported by IT-TOF analysis
Luis M Botana, Natalia Vilariño
Palytoxin (PLTX) is a complex marine toxin which has been described as one of the most potent non-protein compounds known. PLTX was firstly isolated from the zoanthid genus Palythoa and later from the dinoflagellate genus Ostreopsis. Many PLTX analogs have been described to date. The presence of PLTX or PLTX-like compounds in seafood poses a serious threat to human health due to its toxicity and potential lethality, underlining the need to develop useful and rapid detection methods. Mouse bioassay and Liquid Chromatography Mass Spectrometry (LC–MS) are the most employed methods for have been employed for PLTX detection, but no validated and widely accepted protocols for PLTX detection and quantification are available. We have developed an immunodetection method for PLTX and/or PLTX-like compounds based on the use of internally encoded fluorescent microspheres coupled to flow cytometry detection (Luminex 200TM). Firstly, PLTX was covalently bound to the surf ace of the microspheres. ...
Book of abstracts-4th …
Adaptation of a microbiological method for screening antimicrobial residues in shrimp tissue
2009 •
Guy Maghuin-rogister
Antioxidant potential of selected tea products
Hubert Sytykiewicz, Bogumil Leszczynski, Cezary Sempruch, Paweł Czerniewicz
Novel test approach for evaluating barrier properties of food contact materials against mineral oil contaminants
2015 •
Jukka Ketoja
NanAroma - Nanoencapsulation of the Pterospartum tridentatum Aromatic Plant Extracts: a food system valorization
Aida Moreira da Silva
Nowadays, the massive collection of spontaneous plants is becoming a problem in terms of genetic resources conservation. To preserve the Portuguese native aromatic plant species and to assess their potential use as functional foods ingredients, a comprehensive and interdisciplinary analysis is needed. Aromatic plants are highly important in the food industry not only for their flavoring role, but also for their antioxidant and antimicrobial properties. In other hand, the inclusion of antioxidants in human diets are of great interest as possible protective agents to help the body to reduce oxidative damage, and hence reducing aging diseases, such as coronary heart diseases, cancer and neurodegenerative diseases. The main goal of the work presented here is the screening of bioactive compounds from Pterospartum tridentatum (“carqueja”), a portuguese native aromatic plant traditionally used in popular Portuguese gastronomy since ancient times to improve flavor and reduce salts needs. Ho...
The Book of Abstracts of the 5th International Conference on Metrology in Food and Nutrition - IMEKOFOODS 5
2020 •
Lenka Kouřimská
3nd corrected version of Book of abstracts of the 5th IMEKOFOODS Conference of the IMEKO TC23, which was held in Prague on September 16-18th 2020. This book includes the abstracts of the talks and posters presented at the conference. The <em>item</em> that was <em>added</em> <strong>The use of tailored microbial consortia for enhancing crop yield and quality </strong>- Bevivino A<sup>1</sup>, Caldara M<sup>2</sup>, Hett J<sup>3</sup>, Passato S<sup>4</sup>, Tabacchioni S<sup>1</sup>, Frusciante S<sup>1</sup>, Fiore A<sup>1</sup>, Del Fiore A<sup>1</sup>, Cantale C<sup>1</sup>, Ambrosino P<sup>4</sup>, Maestri E<sup>2</sup>, Marmiroli N<sup>2</sup>, Neuhoff N<sup>3</sup>, Giovannetti G<sup>5</sup>, Masoero G<sup>5</sup>, Brunori A<sup>1</sup> and Pihlanto A<...
Potravinarstvo Slovak Journal of Food Sciences
Functional properties of muffin as affected by substituing wheat flour with carob powder
2019 •
Michaela Fruhbauerova
Carob (Cerationa soliqua L.) pod is the good source of dietary fiber, minerals and polyphenolic substances. The aim of this study was to prepare muffin where wheat flour was substituted with carob powder, and determine some physicochemical properties. Carob powder was prepared by milling dry carob pods to particles smaller than 600 μm. Then wheat flour in muffin dough was replaced by carob powder in 5, 10, 15 and 20% (w/w) and subsequently baked at 180 °C for 20 min. It was found that the height of the muffin fortified with carob powder decreased in comparison with that in control muffin sample. Although the height of muffins decreased with the increase in level of carob powder, the differences were not statistically significant. Weight loss was similar for all the muffin samples in this study. Moisture content of muffins with carob powder was significantly higher than that in control. Addition of carob powder had also effect on water activity of muffin. While 0.905 aw was observed ...
Sustainability
Effects of Biofermented Feed on Zophobas morio: Growth Ability, Fatty Acid Profile, and Bioactive Properties
2023 •
Zdeňka Javůrková
Antioxidants, their properties, uses in food products and their legal implications
Dinesh Joshi
International journal of research - granthaalayah
Chemical Composition, Antioxidant Activity, and Fatty Acid Profile of Cocoa Nibs
2021 •
ISABELLE CRISTINE RAMOS LOURENÇO
