Food Science And Biotechnology

Chondroprotective effect of curcumin and lecithin complex in human chondrocytes stimulated by IL-1 via an anti-inflammatory mechanism

Effect of enzymatic hydrolysis on the functional, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory properties of whole horse gram flour

Antioxidant activity and contents of leaf extracts obtained from Dendropanax morbifera LEV are dependent on the collecting season and extraction conditions

High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

Effects of roasting on composition of chili seed and storage stability of chili seed oil

Genome shuffling improved acid-tolerance and succinic acid production of Actinobacillus succinogenes

Lactobacillus fermentum strains from human breast milk with probiotic properties and cholesterol-lowering effects

Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking

Disruption of Phaffia rhodozyma cells and preparation of microencapsulated astaxanthin with high water solubility

Effect of Kombucha on gut-microbiota in mouse having non-alcoholic fatty liver disease