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- 4Schieber, Andreas
- 3Gänzle, Michael G.
- 1Baracos, Vickie
- 1Dieleman, Levinus
- 1Farhangfar, Arazm
- 1Lin, Xiaoxi B.
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A reviewDownload
Fermented foods are valued for their rich and complex odour and taste. The metabolic activity of food-fermenting microorganisms determines food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives and...
Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/ethanol-based solventsDownload
Potato processing generates potato peels as byproducts. Methanolic extracts from the peels result in mixtures of phenolic acids and glycoalkaloids. Phenolic acids have potential for food applications owing to their antioxidant and antibacterial properties. However, when extracted from potatoes,...
In October 2007, the United Nations declared 2008 as The Year of the Potato, highlighting the importance of this crop as a staple food in human nutrition. While fresh potato consumption is decreasing in many countries, more potatoes are currently processed into value-added products to meet the...
The role of intestinal microbiota in development of irinotecan toxicity and in toxicity reduction through dietary fibres in ratsDownload
CPT-11 is a drug used as chemotherapy for colorectal cancer. CPT-11 causes toxic side-effects in patients. CPT-11 toxicity has been attributed to the activity of intestinal microbiota, however, intestinal microbiota may also have protective effects in CP!-11 chemotherapy. This study aimed to...