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Background: The DASH (Dietary Approaches to Stop Hypertension) dietary pattern, which is high in fruit, vegetables, and low-fat dairy foods, significantly lowers blood pressure as well as low-density ...
Background: Clinically diagnosed eating disorders may have adverse cardiometabolic consequences, including overweight or obesity and high blood pressure. However, the link between problematic eating a...
We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the ca...
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
Organoleptic changes in sterile triploid oysters (Crassostrea virginica) induced by high pressure processing (HPP) were investigated. Because pressure treatments evaluated were greater than current in...
Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in th...
Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditio...
Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperat...
In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure pro...
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
The effect of food processing on the DNA integrity was studied by means of PCR amplification of soybean, transgenic MON 810 and non-transgenic maize, bean, and pea. The degree of DNA degradation was c...
An ion-exchange chromatography method with visible light detection was developed for the simultaneous determination of chloride, bromide, and iodide in foodstuffs. They were separated by means of low ...
After treatment with about 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener....
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...

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