• Publications
  • Influence
Nutritional Value of Proteins from Different Food Sources. A Review
TLDR
Methods used for protein quality evaluation, research needs to facilitate labeling foods forprotein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships are discussed. Expand
Chemistry, biochemistry, and safety of acrylamide. A review.
Acrylamide (CH2CHCONH2), an industrially produced α,β-unsaturated (conjugated) reactive molecule, is used worldwide to synthesize polyacrylamide. Polyacrylamide has found numerous applications as aExpand
Potato glycoalkaloids: chemistry, analysis, safety, and plant physiology
TLDR
This review presents an integrated, critical assessment of the multifaceted aspects of the role glycoalkaloids play in nutrition and food safety, and the possible contribution to the multifactorial aspects of teratogenicity is inconclusive. Expand
Potato glycoalkaloids and metabolites: roles in the plant and in the diet.
  • M. Friedman
  • Biology, Medicine
  • Journal of agricultural and food chemistry
  • 20 October 2006
TLDR
An enhanced understanding of the multiple and overlapping aspects of glycoalkaloids in the plant and in the diet will benefit producers and consumers of potatoes. Expand
Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica.
An improved method of sample preparation was used in a microplate assay to evaluate the bactericidal activity levels of 96 essential oils and 23 oil compounds against Campylobacter jejuni,Expand
Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review
TLDR
This multidisciplinary overview describes analytical and compositional aspects of phenolic compounds in potatoes; their biosynthesis, molecular genetics, and role in host-plant resistance relationships; bruising-, ferrous ion-, and heat-induced discolorations such as after-cooking blackening and blackspot formation, which affect appearance and sensory properties of potatoes. Expand
Food browning and its prevention: an overview
Enzymatic and nonenzymatic browning reactions of amino acids and proteins with carbohydrates, oxidized lipids, and oxidized phenols cause deterioration of food during storage and processing. The lossExpand
Nutritional and health benefits of soy proteins.
TLDR
The composition in relation to properties of soy proteins is discussed, which include soy-induced lowering of cholesterol, anticarcinogenic effects of BBI, and protective effects against obesity, diabetes, irritants of the digestive tract, bone, and kidney diseases, whereas the latter include poor digestibility and allergy to soy proteins. Expand
Tomato glycoalkaloids: role in the plant and in the diet.
  • M. Friedman
  • Biology, Medicine
  • Journal of agricultural and food chemistry
  • 10 September 2002
TLDR
A better understanding of the impact of tomato glycoalkaloids in the plant in general and in food in particular can lead to the creation of improved tomatoes and to improved practices on the farm and in the consumption of tomatoes. Expand
Effect of pH on the stability of plant phenolic compounds.
TLDR
It is demonstrated that caffeic, chlorogenic, and gallic acids are not stable to high pH and that the pH- and time-dependent spectral transformations are not reversible, while chlorogenic acid is stable to acid pH, to heat, and to storage when added to apple juice. Expand
...
1
2
3
4
5
...