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Publisher: Springer-Verlag   (Total: 2345 journals)

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Showing 1201 - 1400 of 2345 Journals sorted alphabetically
J. of Coal Science and Engineering (China)     Hybrid Journal   (SJR: 0.188, h-index: 8)
J. of Coastal Conservation     Hybrid Journal   (Followers: 7, SJR: 0.474, h-index: 25)
J. of Coatings Technology and Research     Hybrid Journal   (Followers: 5, SJR: 0.425, h-index: 25)
J. of Combinatorial Optimization     Hybrid Journal   (Followers: 5, SJR: 1.093, h-index: 34)
J. of Communications Technology and Electronics     Hybrid Journal   (Followers: 2, SJR: 0.29, h-index: 16)
J. of Community Genetics     Hybrid Journal   (Followers: 1, SJR: 0.727, h-index: 14)
J. of Community Health     Hybrid Journal   (Followers: 8, SJR: 0.921, h-index: 44)
J. of Comparative Physiology A: Neuroethology, Sensory, Neural, and Behavioral Physiology     Hybrid Journal   (Followers: 8, SJR: 1.087, h-index: 74)
J. of Comparative Physiology B : Biochemical, Systemic, and Environmental Physiology     Hybrid Journal   (Followers: 4, SJR: 1.126, h-index: 59)
J. of Compassionate Health Care     Open Access   (Followers: 2)
J. of Computational Analysis and Applications     Hybrid Journal   (SJR: 0.291, h-index: 19)
J. of Computational Electronics     Hybrid Journal   (Followers: 4, SJR: 0.511, h-index: 20)
J. of Computational Neuroscience     Hybrid Journal   (Followers: 24, SJR: 1.068, h-index: 60)
J. of Computer and Systems Sciences Intl.     Hybrid Journal   (SJR: 0.27, h-index: 13)
J. of Computer Science and Technology     Open Access   (Followers: 5, SJR: 0.437, h-index: 31)
J. of Computer Virology and Hacking Techniques     Hybrid Journal   (Followers: 6, SJR: 0.151, h-index: 2)
J. of Computer-Aided Molecular Design     Hybrid Journal   (Followers: 2, SJR: 0.995, h-index: 78)
J. of Computers in Education     Hybrid Journal   (Followers: 10)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 13, SJR: 0.363, h-index: 21)
J. of Consumer Policy     Hybrid Journal   (Followers: 7, SJR: 0.704, h-index: 30)
J. of Contemporary Mathematical Analysis     Hybrid Journal   (SJR: 0.237, h-index: 5)
J. of Contemporary Physics (Armenian Academy of Sciences)     Hybrid Journal   (Followers: 11, SJR: 0.197, h-index: 6)
J. of Contemporary Psychotherapy     Hybrid Journal   (Followers: 5, SJR: 0.397, h-index: 23)
J. of Control Theory and Applications     Hybrid Journal   (Followers: 2, SJR: 0.359, h-index: 19)
J. of Control, Automation and Electrical Systems     Hybrid Journal   (Followers: 10, SJR: 0.231, h-index: 9)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 7)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 6, SJR: 0.631, h-index: 29)
J. of Cryptographic Engineering     Partially Free   (Followers: 5, SJR: 0.989, h-index: 11)
J. of Cryptology     Hybrid Journal   (Followers: 3, SJR: 1.443, h-index: 55)
J. of Cultural Economics     Hybrid Journal   (Followers: 4, SJR: 0.539, h-index: 29)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 8, SJR: 0.149, h-index: 8)
J. of Derivatives & Hedge Funds     Hybrid Journal   (Followers: 8, SJR: 0.114, h-index: 5)
J. of Developmental and Physical Disabilities     Hybrid Journal   (Followers: 8, SJR: 0.574, h-index: 29)
J. of Digital Imaging     Hybrid Journal   (Followers: 10, SJR: 0.578, h-index: 35)
J. of Direct Data and Digital Marketing Practice     Hybrid Journal   (Followers: 8, SJR: 0.154, h-index: 6)
J. of Dynamical and Control Systems     Hybrid Journal   (Followers: 2, SJR: 0.4, h-index: 26)
J. of Dynamics and Differential Equations     Hybrid Journal   (SJR: 1.418, h-index: 31)
J. of Earth Science     Hybrid Journal   (Followers: 9, SJR: 0.483, h-index: 16)
J. of Earth System Science     Open Access   (Followers: 43, SJR: 0.448, h-index: 32)
J. of East Asian Linguistics     Hybrid Journal   (Followers: 6, SJR: 0.537, h-index: 20)
J. of Echocardiography     Hybrid Journal   (Followers: 4, SJR: 0.22, h-index: 3)
J. of Economic Growth     Hybrid Journal   (Followers: 28, SJR: 3.273, h-index: 63)
J. of Economic Interaction and Coordination     Hybrid Journal   (SJR: 0.263, h-index: 12)
J. of Economics     Hybrid Journal   (Followers: 17, SJR: 0.418, h-index: 23)
J. of Economics and Finance     Hybrid Journal   (Followers: 6, SJR: 0.272, h-index: 19)
J. of Educational Change     Hybrid Journal   (Followers: 7, SJR: 0.961, h-index: 21)
J. of Elasticity     Hybrid Journal   (Followers: 6, SJR: 0.851, h-index: 45)
J. of Electroceramics     Hybrid Journal   (SJR: 0.577, h-index: 57)
J. of Electronic Materials     Hybrid Journal   (Followers: 5, SJR: 0.609, h-index: 75)
J. of Electronic Testing     Hybrid Journal   (Followers: 2, SJR: 0.372, h-index: 27)
J. of Electronics (China)     Hybrid Journal   (Followers: 4, SJR: 0.112, h-index: 9)
J. of Elementary Science Education     Hybrid Journal   (Followers: 9)
J. of Engineering Mathematics     Hybrid Journal   (SJR: 0.347, h-index: 37)
J. of Engineering Physics and Thermophysics     Hybrid Journal   (Followers: 1, SJR: 0.288, h-index: 11)
J. of Engineering Research     Open Access   (Followers: 1, SJR: 0.145, h-index: 5)
J. of Engineering Thermophysics     Hybrid Journal   (Followers: 4, SJR: 0.763, h-index: 9)
J. of Environmental Studies and Sciences     Partially Free   (Followers: 2)
J. of Ethology     Hybrid Journal   (Followers: 2, SJR: 0.609, h-index: 25)
J. of Evolution Equations     Hybrid Journal   (SJR: 0.826, h-index: 26)
J. of Evolutionary Biochemistry and Physiology     Hybrid Journal   (SJR: 0.145, h-index: 11)
J. of Evolutionary Economics     Hybrid Journal   (Followers: 8, SJR: 0.492, h-index: 52)
J. of Experimental and Theoretical Physics     Hybrid Journal   (Followers: 3, SJR: 0.458, h-index: 39)
J. of Experimental Criminology     Hybrid Journal   (Followers: 46, SJR: 1.445, h-index: 28)
J. of Failure Analysis and Prevention     Hybrid Journal   (Followers: 5, SJR: 0.261, h-index: 15)
J. of Family and Economic Issues     Hybrid Journal   (Followers: 6, SJR: 0.396, h-index: 32)
J. of Family Violence     Hybrid Journal   (Followers: 35, SJR: 0.639, h-index: 56)
J. of Financial Services Marketing     Hybrid Journal   (Followers: 3, SJR: 0.273, h-index: 10)
J. of Financial Services Research     Hybrid Journal   (Followers: 22, SJR: 0.572, h-index: 36)
J. of Fixed Point Theory and Applications     Hybrid Journal   (SJR: 0.644, h-index: 13)
J. of Fluorescence     Hybrid Journal   (Followers: 3, SJR: 0.465, h-index: 56)
J. of Food Measurement and Characterization     Hybrid Journal   (SJR: 0.307, h-index: 4)
J. of Food Science and Technology     Hybrid Journal   (Followers: 6, SJR: 0.441, h-index: 29)
J. of Forest Research     Hybrid Journal   (Followers: 3, SJR: 0.495, h-index: 27)
J. of Forestry Research     Hybrid Journal   (Followers: 5, SJR: 0.304, h-index: 14)
J. of Fourier Analysis and Applications     Hybrid Journal   (Followers: 1, SJR: 1.18, h-index: 42)
J. of Friction and Wear     Hybrid Journal   (Followers: 7, SJR: 0.373, h-index: 7)
J. of Fusion Energy     Hybrid Journal   (Followers: 3, SJR: 0.387, h-index: 19)
J. of Gambling Studies     Hybrid Journal   (Followers: 6, SJR: 1.171, h-index: 57)
J. of Gastroenterology     Hybrid Journal   (Followers: 12, SJR: 1.651, h-index: 88)
J. of Gastrointestinal Cancer     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 39)
J. of Gastrointestinal Surgery     Hybrid Journal   (Followers: 6, SJR: 1.64, h-index: 99)
J. of General Internal Medicine     Hybrid Journal   (Followers: 16, SJR: 1.804, h-index: 134)
J. of General Plant Pathology     Hybrid Journal   (SJR: 0.554, h-index: 22)
J. of Genetic Counseling     Hybrid Journal   (Followers: 5, SJR: 0.902, h-index: 39)
J. of Genetics     Open Access   (Followers: 4, SJR: 0.458, h-index: 28)
J. of Geodesy     Hybrid Journal   (Followers: 8, SJR: 2.173, h-index: 56)
J. of Geographical Sciences     Hybrid Journal   (Followers: 1, SJR: 0.8, h-index: 23)
J. of Geographical Systems     Hybrid Journal   (Followers: 4, SJR: 0.822, h-index: 39)
J. of Geometric Analysis     Hybrid Journal   (Followers: 2, SJR: 1.491, h-index: 27)
J. of Geometry     Hybrid Journal   (Followers: 1, SJR: 0.272, h-index: 15)
J. of Global Optimization     Hybrid Journal   (Followers: 4, SJR: 0.992, h-index: 60)
J. of Global Policy and Governance     Hybrid Journal   (Followers: 11)
J. of Grid Computing     Hybrid Journal   (Followers: 1, SJR: 1.414, h-index: 37)
J. of Hand and Microsurgery     Hybrid Journal   (Followers: 1)
J. of Happiness Studies     Hybrid Journal   (Followers: 23, SJR: 0.881, h-index: 39)
J. of Hematopathology     Hybrid Journal   (Followers: 4, SJR: 0.2, h-index: 13)
J. of Heuristics     Hybrid Journal   (Followers: 5, SJR: 1.308, h-index: 50)
J. of High Energy Physics     Hybrid Journal   (Followers: 19, SJR: 1.052, h-index: 153)
J. of Homotopy and Related Structures     Hybrid Journal   (SJR: 0.232, h-index: 2)
J. of Housing and the Built Environment     Hybrid Journal   (Followers: 7, SJR: 0.648, h-index: 28)
J. of Huazhong University of Science and Technology [Medical Sciences]     Hybrid Journal   (SJR: 0.344, h-index: 19)
J. of Ichthyology     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 10)
J. of Immigrant and Minority Health     Hybrid Journal   (Followers: 12, SJR: 0.759, h-index: 37)
J. of Inclusion Phenomena and Macrocyclic Chemistry     Hybrid Journal   (Followers: 1, SJR: 0.331, h-index: 46)
J. of Indian Council of Philosophical Research     Hybrid Journal  
J. of Indian Philosophy     Hybrid Journal   (Followers: 12, SJR: 0.127, h-index: 12)
J. of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 15, SJR: 0.966, h-index: 80)
J. of Industry, Competition and Trade     Hybrid Journal   (Followers: 8, SJR: 0.327, h-index: 15)
J. of Infection and Chemotherapy     Hybrid Journal   (Followers: 1, SJR: 0.673, h-index: 46)
J. of Information Technology     Hybrid Journal   (Followers: 53, SJR: 1.474, h-index: 55)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 9)
J. of Infrared, Millimeter and Terahertz Waves     Hybrid Journal   (Followers: 2, SJR: 1.25, h-index: 36)
J. of Inherited Metabolic Disease     Hybrid Journal   (Followers: 2, SJR: 1.389, h-index: 77)
J. of Inorganic and Organometallic Polymers and Materials     Partially Free   (Followers: 9, SJR: 0.338, h-index: 33)
J. of Insect Behavior     Hybrid Journal   (Followers: 8, SJR: 0.569, h-index: 39)
J. of Insect Conservation     Hybrid Journal   (Followers: 10, SJR: 0.872, h-index: 43)
J. of Intelligent and Robotic Systems     Hybrid Journal   (Followers: 2, SJR: 0.629, h-index: 43)
J. of Intelligent Information Systems     Hybrid Journal   (Followers: 1, SJR: 0.691, h-index: 43)
J. of Intelligent Manufacturing     Hybrid Journal   (Followers: 3, SJR: 1.397, h-index: 54)
J. of Interventional Cardiac Electrophysiology     Hybrid Journal   (SJR: 0.93, h-index: 43)
J. of Intl. Business Studies     Hybrid Journal   (Followers: 32, SJR: 4.208, h-index: 130)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 9, SJR: 0.549, h-index: 23)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 13, SJR: 0.308, h-index: 13)
J. of Intl. Relations and Development     Hybrid Journal   (Followers: 20, SJR: 0.793, h-index: 22)
J. of Labor Research     Hybrid Journal   (Followers: 18, SJR: 0.394, h-index: 27)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 7, SJR: 0.288, h-index: 25)
J. of Low Temperature Physics     Hybrid Journal   (Followers: 3, SJR: 0.531, h-index: 52)
J. of Machinery Manufacture and Reliability     Hybrid Journal   (Followers: 2, SJR: 0.203, h-index: 7)
J. of Mammalian Evolution     Hybrid Journal   (Followers: 5, SJR: 1.134, h-index: 37)
J. of Mammary Gland Biology and Neoplasia     Hybrid Journal   (Followers: 2, SJR: 2.252, h-index: 83)
J. of Management and Governance     Hybrid Journal   (Followers: 14, SJR: 0.805, h-index: 33)
J. of Management Control     Hybrid Journal   (Followers: 4, SJR: 0.605, h-index: 6)
J. of Marine Science and Application     Hybrid Journal   (Followers: 2, SJR: 0.439, h-index: 11)
J. of Marine Science and Technology     Hybrid Journal   (Followers: 3, SJR: 0.235, h-index: 19)
J. of Maritime Archaeology     Hybrid Journal   (Followers: 21, SJR: 0.228, h-index: 8)
J. of Market-Focused Management     Hybrid Journal   (Followers: 2)
J. of Marketing Analytics     Hybrid Journal   (Followers: 4)
J. of Material Cycles and Waste Management     Hybrid Journal   (Followers: 3, SJR: 0.449, h-index: 22)
J. of Materials Engineering and Performance     Hybrid Journal   (Followers: 22, SJR: 0.544, h-index: 40)
J. of Materials Science     Hybrid Journal   (Followers: 20, SJR: 0.836, h-index: 123)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 5)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 5)
J. of Mathematical Biology     Hybrid Journal   (Followers: 11, SJR: 1.011, h-index: 71)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 4, SJR: 0.497, h-index: 45)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 7, SJR: 1.22, h-index: 22)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 4, SJR: 0.901, h-index: 53)
J. of Mathematical Modelling and Algorithms     Hybrid Journal   (Followers: 2, SJR: 0.414, h-index: 23)
J. of Mathematical Sciences     Hybrid Journal   (SJR: 0.272, h-index: 23)
J. of Mathematics Teacher Education     Hybrid Journal   (Followers: 15, SJR: 1.062, h-index: 20)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 2)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 6, SJR: 0.589, h-index: 26)
J. of Medical and Biological Engineering     Hybrid Journal   (Followers: 1, SJR: 0.387, h-index: 18)
J. of Medical Humanities     Hybrid Journal   (Followers: 22, SJR: 0.299, h-index: 18)
J. of Medical Systems     Hybrid Journal   (Followers: 1, SJR: 0.717, h-index: 44)
J. of Medical Toxicology     Hybrid Journal   (Followers: 5, SJR: 0.874, h-index: 28)
J. of Medical Ultrasonics     Hybrid Journal   (Followers: 2, SJR: 0.18, h-index: 13)
J. of Medicine and the Person     Hybrid Journal  
J. of Membrane Biology     Hybrid Journal   (Followers: 2, SJR: 0.738, h-index: 82)
J. of Micro-Bio Robotics     Hybrid Journal   (SJR: 0.28, h-index: 3)
J. of Microbiology     Hybrid Journal   (Followers: 8, SJR: 0.741, h-index: 43)
J. of Mining Science     Hybrid Journal   (Followers: 4, SJR: 0.317, h-index: 16)
J. of Molecular Evolution     Hybrid Journal   (Followers: 9, SJR: 0.952, h-index: 108)
J. of Molecular Histology     Hybrid Journal   (Followers: 4, SJR: 0.755, h-index: 48)
J. of Molecular Medicine     Hybrid Journal   (Followers: 14, SJR: 2.165, h-index: 113)
J. of Molecular Modeling     Hybrid Journal   (Followers: 4, SJR: 0.466, h-index: 50)
J. of Molecular Neuroscience     Partially Free   (Followers: 11, SJR: 0.988, h-index: 69)
J. of Mountain Science     Hybrid Journal   (Followers: 3, SJR: 0.418, h-index: 15)
J. of Muscle Research and Cell Motility     Hybrid Journal   (Followers: 1, SJR: 1.264, h-index: 55)
J. of Nanoparticle Research     Hybrid Journal   (Followers: 3, SJR: 0.583, h-index: 84)
J. of Natural Medicines     Hybrid Journal   (SJR: 0.602, h-index: 28)
J. of Near-Death Studies     Hybrid Journal   (Followers: 2)
J. of Nephrology     Hybrid Journal   (Followers: 4, SJR: 0.689, h-index: 55)
J. of Network and Systems Management     Hybrid Journal   (SJR: 0.466, h-index: 26)
J. of Neural Transmission     Hybrid Journal   (Followers: 2, SJR: 1.034, h-index: 86)
J. of Neuro-Oncology     Hybrid Journal   (Followers: 3, SJR: 1.274, h-index: 90)
J. of Neuroimmune Pharmacology     Hybrid Journal   (Followers: 1, SJR: 1.662, h-index: 45)
J. of Neurology     Hybrid Journal   (Followers: 15, SJR: 1.429, h-index: 105)
J. of NeuroVirology     Hybrid Journal   (Followers: 1, SJR: 0.979, h-index: 69)
J. of Nondestructive Evaluation     Hybrid Journal   (Followers: 10, SJR: 0.863, h-index: 27)
J. of Nonlinear Science     Hybrid Journal   (Followers: 1, SJR: 1.887, h-index: 42)
J. of Nonverbal Behavior     Hybrid Journal   (Followers: 5, SJR: 0.723, h-index: 47)
J. of Nuclear Cardiology     Hybrid Journal   (SJR: 1.024, h-index: 68)
J. of Nutrition, Health and Aging     Hybrid Journal   (Followers: 24, SJR: 0.919, h-index: 60)
J. of Obstetrics and Gynecology of India     Hybrid Journal   (Followers: 6, SJR: 0.214, h-index: 6)
J. of Occupational Rehabilitation     Hybrid Journal   (Followers: 16, SJR: 0.811, h-index: 51)
J. of Ocean Engineering and Marine Energy     Hybrid Journal   (Followers: 2)
J. of Ocean University of China (English Edition)     Hybrid Journal   (Followers: 1, SJR: 0.237, h-index: 11)
J. of Oceanography     Hybrid Journal   (Followers: 9, SJR: 0.796, h-index: 52)
J. of Ocular Biology, Diseases, and Informatics     Hybrid Journal   (SJR: 0.183, h-index: 11)
J. of Optical and Fiber Communications Reports     Hybrid Journal   (Followers: 4)
J. of Optics     Hybrid Journal   (Followers: 7, SJR: 0.214, h-index: 8)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 4, SJR: 0.898, h-index: 65)
J. of Ornithology     Hybrid Journal   (Followers: 23)
J. of Orofacial Orthopedics / Fortschritte der Kieferorthopädie     Hybrid Journal   (SJR: 0.574, h-index: 33)
J. of Orthopaedic Science     Hybrid Journal   (Followers: 6, SJR: 0.708, h-index: 48)
J. of Paleolimnology     Hybrid Journal   (Followers: 5, SJR: 0.984, h-index: 64)
J. of Parasitic Diseases     Hybrid Journal   (Followers: 2, SJR: 0.298, h-index: 9)
J. of Pediatric Neuropsychology     Hybrid Journal   (Followers: 3)
J. of Pest Science     Hybrid Journal   (Followers: 1, SJR: 1.341, h-index: 28)
J. of Pharmaceutical Health Care and Sciences     Open Access  

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Journal Cover European Food Research and Technology
  [SJR: 0.726]   [H-I: 70]   [7 followers]  Follow
    
   Hybrid Journal Hybrid journal (It can contain Open Access articles)
   ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385
   Published by Springer-Verlag Homepage  [2345 journals]
  • Plant polyphenol content, soil fertilization and agricultural management:
           a review
    • Authors: Daniela Heimler; Annalisa Romani; Francesca Ieri
      Pages: 1107 - 1115
      Abstract: The review deals with polyphenol content of vegetables and fruits under different experimental conditions. The effect of fertilizers, mainly nitrogen containing fertilizers, on qualitative and especially quantitative content of the polyphenols mixture, was reviewed. Soil nitrogen affects both anthocyanins and flavonoids content, and generally, a higher polyphenolic content is observed when less nitrogen fertilizer is added to the soil. Also the effect of different agricultural management (conventional, organic, biodynamic, integrate) is reviewed with respect to polyphenols. In this case, a major effect has pointed out in the case of vegetables, while agricultural practice affects in a minimal way fruits polyphenols content. The effect of different management is, however, hardly pointed out, since many environmental factors are involved and affect polyphenols biosynthetic pathway.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2826-6
      Issue No: Vol. 243, No. 7 (2017)
       
  • A new method for the detection of early contamination of red wine by
           Brettanomyces bruxellensis using Pseudomonas putida 4-ethylphenol
           methylene hydroxylase (4-EPMH)
    • Authors: Hélène Daniels-Treffandier; Christine Campbell; Joyce Kheir; Dominique Salameh; Roger Lteif; Cédric Brandam; Patricia Taillandier
      Pages: 1117 - 1125
      Abstract: Brettanomyces/Dekkera bruxellensis is a cause of major concern for the winemaking industry worldwide. If a slight presence of this spoilage yeast in red wine adds a Brett character, a strong contamination has irreversible and detrimental effects on the organoleptic qualities due to the production of volatile phenols such as 4-ethylphenol. Time is a key factor in the treatment of B. bruxellensis contaminations. Nowadays, the diagnostic and quantification resources available are time consuming and too expensive, making them either inadequate or inaccessible to most of the winemakers. This study was focused on a new, easy to use, inexpensive method that could allow winemakers to directly detect B. bruxellensis contamination in red wine at an early stage, hence, reducing wine spoilage. In this work, the ability of Pseudomonas putida 4-ethylphenol methylene hydroxylase was tested in order to catabolize the 4-ethylphenol and to elaborate an enzymatic assay with the purpose of detecting early contaminations by B. bruxellensis in red wine. We have developed a colorimetric enzymatic assay, based on the redox state of the 4-ethylphenol methylene hydroxylase co-factor, cytochrome C, that can detect and quantify low concentrations of 4-ethylphenol. The range of concentrations detected is well below the level detectable by the human nose. Combined to an enrichment step, this method allows the detection of B. bruxellensis at an initial concentration of less than 10 cells per ml.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2822-x
      Issue No: Vol. 243, No. 7 (2017)
       
  • TLC bioautography-guided isolation of antioxidant activity components of
           extracts from Sophora flavescens Ait.
    • Authors: Qi Huang; Lin Xu; Wen-Shan Qu; Zhao-Hong Ye; Wen-Yu Huang; Long-Yuan Liu; Jin-Feng Lin; Shao Li; Hong-Yan Ma
      Pages: 1127 - 1136
      Abstract: In this study, a bioactivity-guided isolation of antioxidant activity components of extracts from Sophora flavescens Ait. based on TLC bioautography and column chromatography was provided. The antioxidant activity of S. flavescens Ait. with different origins was evaluated by TLC bioautography, using 2,2-diphenyl-1-picrylhydrazyl radical as a detection reagent. The results showed that S. flavescens Ait. from different origins all expressed antioxidant activity. Then, based on a bioactivity-guided isolation principle, ten antioxidant activity ingredients including trifolirhizin(1), nor-anhydroicaritin(2), calycosin(3), isoxanthohumol(4), trifohrhizin-6′-monoacetate(5), 8-lavandulyl-5,7,4′-trihydroxyflavonol(6), kurarinone(7), sophoraflavanone G(8), maackiain(9) and formononetin(10) were yielded by the separation and purification of column chromatography. Their structures were elucidated by NMR data analysis. The results showed that the primary antioxidant constituents of S. flavescens Ait. were flavonoids, and significantly, prenylated flavonoids with phenolic hydroxyl in ring B had a stronger antioxidant effect than others. The study suggested that TLC bioautography-guided isolation of antioxidant components from S. flavescens Ait. was a kind of simple, rapid and effective means.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2820-z
      Issue No: Vol. 243, No. 7 (2017)
       
  • Evaluation of cytotoxicity of 5- n -alkylresorcinol homologs and fraction
           on mouse fibroblast cell line L929
    • Authors: Izabela Biskup; Ewa Zaczynska; Miroslawa Krauze-Baranowska; Izabela Fecka
      Pages: 1137 - 1148
      Abstract: Cytotoxic effect of natural 5-n-alkylresorcinol fraction, individual homologs and some related compounds (resorcinol, orcinol and olivetol) was tested in vitro against mouse fibroblast cell line L929 in terms of their safety for use according to PN-EN ISO 10993-5:2009 method. Alkylresorcinol-rich fraction and five known individual alkylresorcinol homologs (C17:0, C19:0 C21:0, C23:0 and C25:0) were obtained from spelt (Triticum spelta L.) bran. The structures of these compounds were elucidated and confirmed by using two spectroscopic techniques: MS and NMR. Hydroquinone, positional isomer of resorcinol, was used as cytotoxic positive control. Cytotoxicity was expressed as IC50 and was estimated in the range of 171–2142 µM for individual homologs depending on alkyl chain length. Alkylresorcinol-rich fraction, individual homologs, orcinol and olivetol exhibited cytotoxicity lower than hydroquinone but higher than resorcinol on normal cells. The highest cytotoxicity among isolated compounds was evaluated for C17:0. Structure–activity relationship was dose dependent and can be described by quadratic function. This study extends our knowledge about potential safety of use of alkylresorcinols in diet supplements, cosmetics or pharmaceutical products.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2827-5
      Issue No: Vol. 243, No. 7 (2017)
       
  • The cryoprotective effects of antifreeze peptides from pigskin collagen on
           texture properties and water mobility of frozen dough subjected to
           freeze–thaw cycles
    • Authors: Xu Chen; Jin-hong Wu; Ling Li; Shao-yun Wang
      Pages: 1149 - 1156
      Abstract: This study was to evaluate the effect of antifreeze peptides from pigskin collagen hydrolysates (CoAPPs) on the fermentation properties, texture properties, water distribution and water mobility of dough during freezing and freeze–thaw cycles. The fermentation properties of the frozen dough were more stable in the CoAPPs groups than those of control groups. The texture profile analysis showed that the hardness, gumminess and chewiness of the CoAPPs breads were significantly smaller (P < 0.05) than controls. The NMR showed that addition of CoAPPs weakened the influence of the freeze–thaw treatment on water mobility and influenced the water distribution in frozen dough. The results suggest that CoAPPs could potentially serve as a food-origin cryoprotectant in the conventional dough products.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2830-x
      Issue No: Vol. 243, No. 7 (2017)
       
  • Insight into the proximate composition and microbial diversity of edible
           insects marketed in the European Union
    • Authors: Andrea Osimani; Cristiana Garofalo; Vesna Milanović; Manuela Taccari; Federica Cardinali; Lucia Aquilanti; Marina Pasquini; Massimo Mozzon; Nadia Raffaelli; Sara Ruschioni; Paola Riolo; Nunzio Isidoro; Francesca Clementi
      Pages: 1157 - 1171
      Abstract: In recent years, the idea of exploiting edible insects for their industrial production has attracted the attention of media, research institutions and food industry operators, because of the numerous positive factors associated with this food source. Notwithstanding, insects are still underutilized in Western countries. Moreover, edible insects are carriers of natural microorganisms; hence, safety issues may arise from their industrial production. This study was aimed at providing insight into the proximate composition, with a focus in the fatty acid and amino acid composition, and microbial diversity of some processed edible insects marketed in the European Union. A high content of protein and fat was seen, with values ranging from 59.46 to 46.78 and 35.32 to 15.18%, respectively, with nutritionally valuable characteristics in both the lipid fractions and amino acid profiles. Furthermore, a great variation in microbial counts was seen. Both commensal and potential pathogenic microorganisms ascribed to the genera Pediococcus, Weissella, Streptomyces, Acinetobacter, Agrococcus, Arthrobacter, Naxibacter, Planomicrobium, Rufibacter, Bacillus, Clostridium, Vibrio, Desulfovibrio, Loktanella, Escherichia, Tetrapisispora, Aspergillus, Eurotium, Debaryomyces, and Wallemia, were identified by PCR-DGGE. The high diversity in the chemical composition and microbial profile of the marketed edible insects analyzed suggest a role of both the rearing and processing procedures on these variables. The results overall collected encourage the exploitation of edible insects as a valuable large-scale, animal-based commodity.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2828-4
      Issue No: Vol. 243, No. 7 (2017)
       
  • Staling and water dynamics in high-gluten bread
    • Authors: Elena Curti; Eleonora Carini; Elena Vittadini
      Pages: 1173 - 1182
      Abstract: Staling indicators (texture, amylopectin retrogradation, water status and proton molecular mobility) in a high-gluten bread (25% flour substitution and water absorption at 500 Brabender Unit) were compared to a control during 1 week of storage. The contribution of macroscopic crumb to crust water migration on frozen water, molecular mobility and retrograded amylopectin was evaluated in bread loaves and bread crumb stored in NMR tubes. High-gluten bread was softer and had increased volume, cohesiveness, springiness, moisture and frozen water contents than the control, with comparable amylopectin retrogradation. An increased proton molecular mobility was observed in fresh high-gluten bread. In condition of no occurrence of macroscopic water migration, proton molecular mobility indicated reduced changes in breads during storage, suggesting the important role played by migration in the staling process. These changes were further reduced in the high-gluten bread, indicating an influence of the larger moisture content but also a contribution of gluten in regulating molecular changes.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2832-8
      Issue No: Vol. 243, No. 7 (2017)
       
  • Evaluation of the oxidative stability of bakery products by OXITEST method
           and sensory analysis
    • Authors: Marisa Carmela Caruso; Fernanda Galgano; Maria Antonietta Colangelo; Nicola Condelli; Teresa Scarpa; Roberta Tolve; Fabio Favati
      Pages: 1183 - 1191
      Abstract: The lipid oxidation is considered the main cause of the deterioration of the food products with a high fat content. Lipid oxidation is associated with the formation of off-odor and off-flavor that compromise the acceptability of the products; moreover, this reaction affects the nutritional quality of foods, in particular the fatty acids content. In this work the stability of bakery products with a high fat content was monitored over a 12 months of storage, considering the lipid oxidation as the limiting factor for the shelf-life products. For this study the OXITEST has been used as innovative and promising instrument. The OXITEST reactor was used to monitor the oxidative stability of four different types of bakery products. The stability of the products was also monitored with the sensory and chemical analyses in order to support the instrumental analysis. The sensory analysis was useful to evaluate the perceptible changes occurring on the products during storage. Moreover, with the OXITEST an accelerated shelf-life test to predict the shelf life of each product has been performed. By physical–chemical data obtained during experimentation it was found that the products have a different stability to the oxidation reaction, depending on the type of fats used and on the composition of the products. The data obtained from the OXITEST were correlated with the sensory data. Furthermore, the OXITEST instrument can be utilized as rapid method for oxidative stability studies; anyway, a further research will be needed to confirm these results.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2831-9
      Issue No: Vol. 243, No. 7 (2017)
       
  • Effect of cultivar and harvest time on C 6 and C 5 volatile compounds of
           Turkish olive oils
    • Authors: Sermin G. Karagoz; Mustafa Yilmazer; Gulcan Ozkan; Ángel A. Carbonell-Barrachina; Mustafa Kiralan; Mohamed Fawzy Ramadan
      Pages: 1193 - 1200
      Abstract: Aroma is an important quality criterion for extra virgin olive oil. The goal of this study was to determine C6 and C5 volatile compounds in different Turkish olive oils. Two factors namely (1) olive cultivar including Ayvalik, Memecik, and Topakasi, and (2) harvest time (ripening degree) were studied. Both factors significantly affected the volatile profiles of the studied oils. Headspace solid phase micro-extraction with GC/MS was used to detect volatiles in different olive oils. The detected volatile compounds included up to 11 compounds (4 from C5, and 7 from C6). Hexanal and (E)-2-hexanal were predominated as the major volatiles in Ayvalik, and Memecik oils, while pentanal, and hexanal were predominated in Topakasi oil. Topakasi oil was also characterized by its low content of (E)-2-hexenal. The only clear trend observed during ripening of olives was the increase in the total content of esters. Therefore, the information obtained in this study is useful in selecting the proper harvest time for each cultivar according to the desired volatile compounds found in the oil.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2833-7
      Issue No: Vol. 243, No. 7 (2017)
       
  • Identification and quantification of uronic acid-containing
           polysaccharides in tissues of Russian sturgeon ( Acipenser gueldenstaedtii
           ) by HPLC–MS/MS and HPLC–MS n
    • Authors: Li Guo; Peng Wang; Bin Liu; Chunqing Ai; Dayong Zhou; Shuang Song; Beiwei Zhu
      Pages: 1201 - 1209
      Abstract: Uronic acid-containing polysaccharides (UACPs) including glycosaminoglycans (GAGs) and some non-GAGs in different tissues of Russian sturgeon were analyzed by detecting characteristic oligosaccharides in their acid hydrolysates after 1-phenyl-3-methyl-5-pyrazolone (PMP) derivatization. Disaccharides without substituents were identified and quantified using HPLC–MS/MS with a triple quadrupole mass spectrometer, while other oligosaccharides including sulfated/acetylated disaccharides and tetrasaccharides were characterized by HPLC–MSn with a linear ion trap mass spectrometer. The results showed that the nostril, gill arch and notochord of Russian sturgeon contained high amounts of CS ranging from 1700 to 3660 mg per 100 g of dried tissues. A non-GAG UACP, named AGSP, with a backbone of →4)-GlcA(1 → 2)-Man(1→, was found in the gill arch, caudal fin and notochord of sturgeon with the contents from 37 to 227 mg per 100 g of dried tissue. Another two unknown non-GAGs, UP1 and UP2, existed in intestine and in body muscles and gill arch, respectively. And an unidentified GAG (UP3) was found in testes, ovaries, swim bladder, intestine and skin. This investigation was the first effort to determine the overall UACP species in sturgeon after extraction of the eggs and caviar production.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2834-6
      Issue No: Vol. 243, No. 7 (2017)
       
  • Binary combinations of natural phenolic compounds with gallic acid or with
           its alkyl esters: an approach to understand the antioxidant interactions
    • Authors: Javier Rúa; Dolores de Arriaga; María Rosario García-Armesto; Félix Busto; Pilar del Valle
      Pages: 1211 - 1217
      Abstract: The antioxidant activity of equimolar binary combinations of ten natural phenolic compounds (vanillic acid, vanillin, hydroquinone, caffeic acid, ellagic acid, resveratrol, genistein, kaempferol, quercetin and catechin) with gallic acid or its alkyl esters (propyl-, octyl- and dodecyl gallates) was determined measuring the scavenging 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation activity. Statistical significant antagonism was found for all combinations with gallic acid and for most combinations with alkyl esters. Statistical significant synergism was observed only for three combinations of dodecyl gallate with resveratrol, genistein or catechin. The antagonistic and synergistic effects were analysed from regeneration mechanisms, and most of them can be explained according to the one-electron reduction potentials of the phenolics selected. These results may facilitate the use of combinations of antioxidants, as part of the hurdle technology, which can be applied to different aspects of food preservation, in order to increase shelf life and retain nutritional quality.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2838-2
      Issue No: Vol. 243, No. 7 (2017)
       
  • Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and
           
    • Authors: Ibtissem Ben Hammouda; Akram Zribi; Amir Ben Mansour; Bertrand Matthäus; Mohamed Bouaziz
      Pages: 1219 - 1227
      Abstract: Changes occurring in refined olive pomace oil (ROPO) blended with refined palm oil (RPO) during repeated frying cycles were monitored. Four ratios of ROPO/RPO blends were prepared: (100:0), (75:25), (50:50) and (25:75). The effect of deep-frying was studied by assessing the changes in iodine value, acid value, color value and fatty acids composition. The results show that the mixture ROPO/RPO (25:75) is the most stable compared with other blends. The fate of 3-MCPD and glycidyl esters during deep-frying was investigated showing no endogenous formation of the esters during 16 h of deep-frying.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2836-4
      Issue No: Vol. 243, No. 7 (2017)
       
  • An environmentally friendly process for the production of extracts rich in
           phenolic antioxidants from Olea europaea L. and Cynara scolymus L.
           matrices
    • Authors: Annalisa Romani; Arianna Scardigli; Patrizia Pinelli
      Pages: 1229 - 1238
      Abstract: A sustainable extractive technology followed by membrane separation methods was applied to Olea europaea L. (leaves and pitted olive pulp) and Cynara scolymus L. by-products (leaves and stems), to obtain different standardized commercial extracts for application in the functional food industry, pharmaceutical and cosmetic fields. The entire treatment, PCT registered, consists of water extraction of the aforementioned vegetal material and the following steps of fractionation: (1) microfiltration (only for Olea); (2) ultrafiltration (only for Cynara); (3) nanofiltration (only for Olea); (4) reverse osmosis and final concentration by evaporation at low temperature or spray-dried technique. Thanks to these steps, different fractions enriched with phenolic compounds that have an economic value can be obtained. These fractions were characterized and quantified by HPLC/DAD-ESI/MS and then tested for their antiradical and antioxidant properties. The EC50 values by DPPH test were 6.76 × 10−3 mM for the Olea green leaves (GL) soft extract, 5.44 × 10−3 mM for the Olea dried leaves (DL) soft extract, and 1.22 × 10−3 mM in the case of the Olea OH-Tyr soft extract. The EC50 value of the Cynara GL soft extract was 3.25 × 10−3 mM. The ORAC results were 3632 ± 110.7 µmoL TE/g for OH-Tyr Olea soft extract, 1410 ± 62.1 µmoL TE/g for GL Olea soft extract, and finally 760 ± 12 µmoL TE/g for GL Cynara soft extract, confirming the highest antioxidant activity of hydroxytyrosol.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2835-5
      Issue No: Vol. 243, No. 7 (2017)
       
  • Limits and potentials of African red palm oils purchased from European
           ethnic food stores
    • Authors: Antonella De Leonardis; Vincenzo Macciola; Serena Niro; Ahindra Nag; Gianfranco Panfili
      Pages: 1239 - 1248
      Abstract: In the recent years, ethnic foods have become an important trading segment in Europe due to the increasing demand of immigrant people. Generally, the ethnic foods are produced in the native country, and their features not necessarily meet the European food standards. African red palm oil is an ethnic food produced and consumed in the West Africa since ancient times by using traditional techniques; it is extremely different from the better-known refined palm oil produced in the Southeast Asia. In this study, five commercial African red palm oils, purchased from ethnic food stores of Dublin (Ireland) and Rome (Italy), have been investigated. Label on the oil packages was found to be low conformed to European rules. The basic commercial parameters (free acidity, peroxide value and DOBI index) have evidenced very high level of free fatty acids, ranging from 7.6 to 13.4%. Likewise high amount of mono- (0.7%) and di-glycerides (5.8%) were obtained averagely. Peroxide value was averagely 9 meqvO2/kg evidencing a good oil oxidative resistance. Analyzed oils showed considerable content of nutraceuticals, especially squalene (487 mg/kg on average), total phenols (161 mg/kg), carotenoids (453 mg/kg), tocopherols (116 mg/kg) and tocotrienols (387 mg/kg). This wealth of phytochemicals makes the African virgin palm oil a good dietary fat, appealing also for the European consumers. However, a restructuring of the manufacturing process is recommended to improve oil quality and limiting the hydrolytic reactions.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2839-1
      Issue No: Vol. 243, No. 7 (2017)
       
  • Stability of O/W emulsions packed with PLA film with incorporated rosemary
           and thyme
    • Authors: Gabriela Gallego; Minna Hakkarainen; María Pilar Almajano
      Pages: 1249 - 1259
      Abstract: Active packaging is a promising technology for food industry. In this study, polylactic acid (PLA) films were prepared with dry or lyophilized plants of thyme and rosemary. These plants are an abundant, inexpensive source of polyphenolic antioxidant. Oil-in-water (O/W) emulsions were made, covered by the different PLA films and stored for 30 days. The lipid oxidation was measured by peroxide value and thiobarbituric acid-reactive substances assays. The lyophilized rosemary extract (LRE) and lyophilized thyme extract used in PLA films, resulted in enhanced oxidative stability of emulsions. PLA film with LRE was the most effective to protect of O/W emulsion at 33 ± 1 °C for 20 days according to guideline by the Codex Alimentarius (<10 meq/kg), regarding the control that exceeds this value to 5 days. The prepared PLA films were characterized to determine the effect of rosemary and thyme on thermal properties and thermo-oxidative stability of the films. In addition, the migration behavior was evaluated in contact with food simulants. PLA antioxidant active packaging could reduce the need of adding antioxidants directly in food products, increasing the shelf life.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2829-3
      Issue No: Vol. 243, No. 7 (2017)
       
  • Fractionation and isolation of polyphenols from Aronia melanocarpa by
           countercurrent and membrane chromatography
    • Authors: Tuba Esatbeyoglu; Miriam Rodríguez-Werner; Peter Winterhalter
      Pages: 1261 - 1275
      Abstract: In the current study, the fractionation and isolation of polyphenols from Aronia melanocarpa has been performed with two different chromatographic techniques on a large scale. On the one hand, the fractionation of polyphenols such as anthocyanins, phenolic acids, quercetin–glycosides and flavanons from A. melanocarpa pomace was done by high-speed countercurrent chromatography and low-speed rotary countercurrent chromatography. On the other hand, the preseparation of A. melanocarpa extracts from pomace and juice in an anthocyanin and a co-pigment fraction was carried out by membrane chromatography after removing the polymeric procyanidins by precipitation with ethanol. Afterward, the separation and isolation of anthocyanins and co-pigments were done by preparative countercurrent chromatography. Purity control and identification of the isolated compounds were made by HPLC–PDA, HPLC–ESI-MSn and 1H- as well as 13C-NMR spectroscopy. Various compounds, e.g., chlorogenic acids, isorhamnetin-, apigenin-, luteolin- and taxifolin-derivatives, are described for A. melanocarpa for the first time.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2837-3
      Issue No: Vol. 243, No. 7 (2017)
       
  • Characterization of the aroma and colour profiles of fortified Muscat
           wines: comparison of Muscat Blanc “à petit grains” grape variety with
           Red Muscat
    • Authors: Diva Jesus; Francisco M. Campos; Miguel Ferreira; José A. Couto
      Pages: 1277 - 1285
      Abstract: Although Muscat Blanc “à petit grains” and Red Muscat grape varieties are both cultivated in the Douro Demarcated Region (Portugal), only Muscat Blanc is currently authorized for the production of the fortified wine “Moscatel do Douro”. The aim of this study was to evaluate the potential of the Red Muscat grape variety to be employed in the winemaking of Douro Muscat wines. Wines of both grape varieties were produced from the 2013 and 2014 harvests, and were chemically and sensory analysed 12 and 3 months after stopping the alcoholic fermentation, respectively. The Muscat Blanc “à petit grains” variety produced musts with higher sugar content than the red variety, but the final levels of sugar and ethanol were similar in all wines owing to the control of the fermentation time. Red Muscat wines presented higher concentrations of rose oxide and nerol than Muscat Blanc “à petit grains”; however, these differences were only significant in the youngest wines. Linalool and α-terpineol were found at higher levels in the 2013 Muscat Blanc “à petit grains” wines. No significant differences were found for the ester compounds, except for 2-phenylethanol, which was higher in the Red Muscat wines. The 12 months old wines presented a higher total concentration of esters than the younger wines. No significant differences were found for the higher alcohols composition between the two grape varieties. The chromatic analysis showed that, besides having a redder tone, Red Muscat wines had a higher colour intensity and a more pure/saturated colour than Muscat Blanc “à petit grains” wines. The sensory analysis did not detect significant differences in the aromatic and gustatory profiles between the two grape varieties. The Red Muscat grape variety shows great potential to be employed in the production of Muscat fortified wine either as monovarietal or in blends with Muscat Blanc “à petit grains”.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2841-7
      Issue No: Vol. 243, No. 7 (2017)
       
  • Test of four generations of Saccharomyces cerevisiae concerning their
           effect on antioxidant phenolic compounds in wine
    • Authors: Andrea Caridi; Rossana Sidari; Angelo Maria Giuffrè; Teresa Maria Pellicanò; Vincenzo Sicari; Clotilde Zappia; Marco Poiana
      Pages: 1287 - 1294
      Abstract: The aim of this research was to study the behaviour of 70 different Saccharomyces cerevisiae strains on the antioxidant compounds level in wines by RP-HPLC/DAD. Micro-winemaking was carried out in Cabernet Sauvignon grape must testing eight Italian wild strains, 12 derived monosporal cultures, 15 hybrids obtained by monosporal spore-to-spore conjugation, 34 monosporal cultures derived from the hybrids, and Zymaflore F15 as control strain. At the end of the winemaking, the wines show significant differences concerning their antioxidant levels in relation to the strain used. Catechin and epicatechin were the principal antioxidant compounds for all the samples. In particular, the catechin content varied from 0 to 79.53 mg/L, while epicatechin varied from 0 to 70.51 mg/L. The vanillic acid level varied from 3.10 to 12.71 mg/L. Gallic and caffeic acids varied, respectively, from 2.54 to 6.77 mg/L and from 0 to 10.63 mg/L. The rutin and quercetin content varied from 0 to 11.77 mg/L and from 0 to 2.09 mg/L, while trans-resveratrol level varied from 0 to 0.85 mg/L. Data validate the main role that wine yeast selection plays to enhance red wine content in antioxidant phenolic compounds.
      PubDate: 2017-07-01
      DOI: 10.1007/s00217-016-2840-8
      Issue No: Vol. 243, No. 7 (2017)
       
  • The influence of non-starch polysaccharide on thermodynamic properties of
           starches from facultative wheat varieties
    • Authors: Justyna Rosicka-Kaczmarek; Mariola Tkaczyk; Bartłomiej Makowski; Aleksandra Komisarczyk; Ewa Nebesny
      Abstract: The effect of sowing time of three facultative wheat varieties (late autumn or spring) on the content and properties of arabinoxylans (AX) adsorbed on the surface of starch granules in the process of washing out from flour, and the impact of AX on physicochemical properties of starch and filtration performance of enzymatic starch hydrolysates were determined in this study. The differential scanning calorimetry (DSC) was used to assess the susceptibility of native starches and starches deprived of AX to gelatinization and hydrolysis by α-amylase (under conditions used in industry). Processes of amylose–lipid complexes (AML) dissociation and re-association were monitored to determine values of transition enthalpy (ΔH), temperatures of the onset (T o), peak (T p) and completion (T c) of the transition as well as to calculate ΔT r (T c − T o). The time of wheat sowing affected properties of AX associated with starch granules that in turn influenced the characteristics of starch and its enzymatic hydrolysates. The presence of AX in starch granules negatively affected filtration of glucose syrups obtained under the same conditions as in industry.
      PubDate: 2017-06-20
      DOI: 10.1007/s00217-017-2926-y
       
  • Evaluation of 5-hydroxymethylfurfural content in non-alcoholic drinks
    • Authors: Małgorzata Czerwonka; Justyna Opiłka; Andrzej Tokarz
      Abstract: 5-Hydroxymethylfurfural (5-HMF) is a cyclic aldehyde, commonly occurring in food, formed in the process of non-enzymatic browning. On the one hand, this compound is widely used as a quality indicator of the intensity of thermal changes in products; on the other, it is a food contaminant with potential carcinogenic and genotoxic properties. The aim of the study was to evaluate the content of 5-HMF in popular non-alcoholic drinks, which can be a very important source of this compound in the diet. 5-HMF levels in tested products varied widely. The greatest amount of 5-HMF was determined in the instant coffees; the average content exceeded 3000 mg kg−1. Roasted coffee was characterized by about ten times lower levels of this compound. 5-HMF content in fruit juices and nectars depend on the fruits produced, though most products did not exceed 10 mg L−1. In carbonated soft drinks, the sources of 5-HMF are both sweeteners and sulphite ammonia caramel, added as a food coloring. The levels of this compound depend on the type of drink and sweetener: sucrose or glucose–fructose syrup.
      PubDate: 2017-06-19
      DOI: 10.1007/s00217-017-2933-z
       
 
 
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