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Publisher: Springer-Verlag (Total: 2352 journals)

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Showing 1201 - 1400 of 2352 Journals sorted alphabetically
J. of Clinical Geropsychology     Hybrid Journal   (Followers: 1)
J. of Clinical Immunology     Hybrid Journal   (Followers: 14, SJR: 1.332, h-index: 75)
J. of Clinical Monitoring and Computing     Hybrid Journal   (Followers: 1, SJR: 0.661, h-index: 37)
J. of Clinical Psychology in Medical Settings     Hybrid Journal   (Followers: 14, SJR: 0.46, h-index: 34)
J. of Cluster Science     Hybrid Journal   (SJR: 0.416, h-index: 31)
J. of Coal Science and Engineering (China)     Hybrid Journal   (SJR: 0.188, h-index: 8)
J. of Coastal Conservation     Hybrid Journal   (Followers: 5, 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: 6, 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   (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: 9, SJR: 1.087, h-index: 74)
J. of Comparative Physiology B : Biochemical, Systemic, and Environmental Physiology     Hybrid Journal   (Followers: 5, SJR: 1.126, h-index: 59)
J. of Compassionate Health Care     Open Access   (Followers: 3)
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: 25, 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: 3, SJR: 0.995, h-index: 78)
J. of Computers in Education     Hybrid Journal   (Followers: 12)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 12, 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: 10, 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: 9, SJR: 0.231, h-index: 9)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 3)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 6, SJR: 0.631, h-index: 29)
J. of Cryptographic Engineering     Partially Free   (Followers: 4, 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: 2, SJR: 0.539, h-index: 29)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 10, SJR: 0.149, h-index: 8)
J. of Derivatives & Hedge Funds     Hybrid Journal   (Followers: 7, SJR: 0.114, h-index: 5)
J. of Developmental and Physical Disabilities     Hybrid Journal   (Followers: 7, SJR: 0.574, h-index: 29)
J. of Digital Imaging     Hybrid Journal   (Followers: 6, 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: 1, 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: 49, 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: 5, SJR: 0.22, h-index: 3)
J. of Ecology and Environment     Open Access   (Followers: 1)
J. of Economic Growth     Hybrid Journal   (Followers: 21, 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: 12, SJR: 0.418, h-index: 23)
J. of Economics and Finance     Hybrid Journal   (Followers: 5, SJR: 0.272, h-index: 19)
J. of Educational Change     Hybrid Journal   (Followers: 6, 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: 4, 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: 8)
J. of Elliptic and Parabolic Equations     Hybrid Journal  
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   (Followers: 1, SJR: 0.145, h-index: 11)
J. of Evolutionary Economics     Hybrid Journal   (Followers: 7, 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: 50, 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: 3, SJR: 0.396, h-index: 32)
J. of Family Violence     Hybrid Journal   (Followers: 41, 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: 24, 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: 2, SJR: 0.495, h-index: 27)
J. of Forestry Research     Hybrid Journal   (Followers: 3, 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: 7, SJR: 1.171, h-index: 57)
J. of Gastroenterology     Hybrid Journal   (Followers: 11, 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: 10, SJR: 1.64, h-index: 99)
J. of General Internal Medicine     Hybrid Journal   (Followers: 17, 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: 6, SJR: 0.902, h-index: 39)
J. of Genetics     Open Access   (Followers: 5, 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: 10)
J. of Grid Computing     Hybrid Journal   (Followers: 1, SJR: 1.414, h-index: 37)
J. of Happiness Studies     Hybrid Journal   (Followers: 26, SJR: 0.881, h-index: 39)
J. of Hematopathology     Hybrid Journal   (Followers: 3, SJR: 0.2, h-index: 13)
J. of Heuristics     Hybrid Journal   (Followers: 4, SJR: 1.308, h-index: 50)
J. of High Energy Physics     Hybrid Journal   (Followers: 17, 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: 2, 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: 9, SJR: 0.127, h-index: 12)
J. of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 16, 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: 2, SJR: 0.673, h-index: 46)
J. of Information Technology     Hybrid Journal   (Followers: 54, SJR: 1.474, h-index: 55)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 10)
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: 10, SJR: 0.338, h-index: 33)
J. of Insect Behavior     Hybrid Journal   (Followers: 7, 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: 3, 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: 37, SJR: 4.208, h-index: 130)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 12, SJR: 0.549, h-index: 23)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 14, 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: 19, SJR: 0.394, h-index: 27)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 6, 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: 6, 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: 9, SJR: 0.805, h-index: 33)
J. of Management Control     Hybrid Journal   (Followers: 5, 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: 17, SJR: 0.228, h-index: 8)
J. of Market-Focused Management     Hybrid Journal   (Followers: 2)
J. of Marketing Analytics     Hybrid Journal   (Followers: 5)
J. of Material Cycles and Waste Management     Hybrid Journal   (Followers: 2, SJR: 0.449, h-index: 22)
J. of Materials Engineering and Performance     Hybrid Journal   (Followers: 23, SJR: 0.544, h-index: 40)
J. of Materials Science     Hybrid Journal   (Followers: 22, SJR: 0.836, h-index: 123)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 4)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 4)
J. of Mathematical Biology     Hybrid Journal   (Followers: 9, SJR: 1.011, h-index: 71)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 3, SJR: 0.497, h-index: 45)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 8, SJR: 1.22, h-index: 22)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 5, SJR: 0.901, h-index: 53)
J. of Mathematical Modelling and Algorithms     Hybrid Journal   (Followers: 1, 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: 16, SJR: 1.062, h-index: 20)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 3)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 5, SJR: 0.589, h-index: 26)
J. of Medical and Biological Engineering     Hybrid Journal   (Followers: 3, 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   (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: 1, 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: 6, 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: 11, 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: 2, 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: 1)
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: 2, 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: 16, 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: 9, SJR: 0.863, h-index: 27)
J. of Nonlinear Science     Hybrid Journal   (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: 4, 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: 3)
J. of Ocean University of China (English Edition)     Hybrid Journal   (Followers: 1, SJR: 0.237, h-index: 11)
J. of Oceanography     Hybrid Journal   (Followers: 10, 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: 8, SJR: 0.214, h-index: 8)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 5, 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)

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Journal Cover European Food Research and Technology
  [SJR: 0.726]   [H-I: 70]   [8 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  [2352 journals]
  • Importance of polyfunctional thiols on semi-industrial Gewürztraminer
           wines and the correlation to technological treatments
    • Authors: T. Román; T. Tonidandel; R. Larcher; E. Celotti; G. Nicolini
      Pages: 379 - 386
      Abstract: Thiol compounds responsible for tropical fruit associated aroma have been extensively studied over the last 20 years. The occurrence of their non-aromatic precursors in grapes and musts is reported largely mainly for the cultivar Sauvignon Blanc. The presence of these thiols as precursors or free molecules in grape, juice, and wine has been reported in several different varieties, suggesting that they are more or less ubiquitous both for Vitis spp. and interspecific hybrids. The biosynthetic pathways resulting in these compounds are yet to be completely elucidated, but, in the meantime, industry needs to improve technological knowledge to better manage winemaking steps to enhance the variety-dependent aroma of wine. In this work, we studied the implications of the use of grape skin tannins—rich and poor in thiol precursors—on the final content of 3-sulfanylhexan-1-ol (3MH) and its acetate (3MHA) in wine and the effect in terms of sensory appreciability. The evaluation of 36 vinifications carried out in a semi-industrial scale permitted us to prove that only a tannin originally rich in precursors (High), when added to juice at the beginning of fermentation, enhanced both the concentration of precursors in the juice and the final concentration of aromatic thiols in the resultant wine. The 3MH and 3MHA developed as a consequence of the juice supplementation with tannin High and increased pleasantness and typicality of Gewürztraminer wines. A later supplementation with tannin High at the end of the alcoholic fermentation was sensorially not effective.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2963-6
      Issue No: Vol. 244, No. 3 (2018)
  • Water properties in pâtés enriched with potato juice
    • Authors: Hanna Maria Baranowska; Łukasz Masewicz; Przemysław Łukasz Kowalczewski; Grażyna Lewandowicz; Michał Piątek; Piotr Kubiak
      Pages: 387 - 393
      Abstract: Freshly squeezed potato juice was used in the traditional European folk medicine. Potato juice can be introduced into food products both in its fresh as well as in thermally preserved form as a component of functional food. An attempt was made to analyse the impact of potato juice supplementation on qualitative and quantitative parameters characterising water bonds in poultry meat batters and pâtés. On the basis of temperature studies of water activity changes and spin–lattice and spin–spin relaxation times, the authors determined energy values of water transport in meat batters. It was found that supplementation with fresh potato juice limited significantly water transport. The performed analyses of temperature value changes of T 2 spin–spin relaxation times revealed significant differences in the molecular dynamics of both water fractions in temperatures exceeding 50 °C. Measurement results of relaxation times in pâtés demonstrated that the amount of free water in relation to the amount of bound water in the examined systems depended on the addition of the probiotic factor and on the form in which it was added.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2965-4
      Issue No: Vol. 244, No. 3 (2018)
  • Effects of high pressure processing on bioactive compounds in spinach and
           rosehip puree
    • Authors: Anna Westphal; Uwe Schwarzenbolz; Volker Böhm
      Pages: 395 - 407
      Abstract: High pressure processing (HPP) is a novel food processing technology that uses minimal heat and preservatives. It can inactivate a variety of pathogenic and spoilage bacteria to ensure safe foods and extend shelf life by maintaining nutritional and sensory attributes. The present investigation studied the effects of HPP (200, 400, 600 MPa; 5, 10 min; room temperature) on the following parameters: contents of carotenoids and vitamin E and antioxidant capacity (AOC) in spinach and rosehip puree; chlorophyll contents in spinach and in vitro bioaccessibility of carotenoids in rosehip puree. Contents of carotenoids, chlorophylls and vitamin E were determined by HPLC. AOC was analysed by several assays (total phenolics, TEAC, ORAC). In spinach, HPP led to a significant increase of the content of carotenoids, chlorophylls and vitamin E, probably due to an increased extractability. Total carotenoid content in rosehip puree was almost unchanged by HPP with single carotenoids behaving differently. The in vitro digestion model showed that 42.2 ± 7.4% of the total carotenoids of the rosehip puree was released and is potentially available for absorption. HPP had no significant effect on the bioaccessibility of total carotenoids. No distinct trend for the effects of HPP on the tocopherol contents in both food samples could be deduced. Mostly, no changes were induced by pressure. In both plant foods, the AOC was retained. The results provide further scientific evidence of the benefits of HPP in retaining micronutrients and phytochemical properties of plant foods.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2964-5
      Issue No: Vol. 244, No. 3 (2018)
  • The influence of ultrasound on the stability of dairy-based,
           emulsifier-free emulsions: rheological and morphological aspect
    • Authors: Duygu Aslan; Mahmut Dogan
      Pages: 409 - 421
      Abstract: This study has been designed to examine incorporation of 7, 10 and 15% olive oil in milk-based media by using ultrasound (US) at 24 kHz, for 3 min in order to form new dairy-based, emulsifier-free emulsions. The prepared emulsions were characterized in terms of the emulsion capacity and stability, creaming index, zeta potential, droplet size, color and rheological analysis. The morphology of the emulsions was examined under the fluorescence microscope to evaluate the changes caused by US. The peroxide value and fatty acid composition were determined. After the treatment, application of the US increased the stability of emulsions. A decrease in the creaming index and droplet size and an increase in the zeta potential were observed. All the emulsions exhibited a weak gel structure. The fluorescence microscope images showed that the US decreased the size of oil droplet.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2966-3
      Issue No: Vol. 244, No. 3 (2018)
  • High-pressure processing before freezing and frozen storage of European
           hake ( Merluccius merlucciu s): effect on mechanical properties and visual
    • Authors: Consuelo Pita-Calvo; Esther Guerra-Rodríguez; Jorge A. Saraiva; Santiago P. Aubourg; Manuel Vázquez
      Pages: 423 - 431
      Abstract: High-pressure processing (HPP) is a non-thermal technique of growing interest for fish preservation. In this work, the effect on physical properties of European hake (Merluccius merluccius) caused by HPP, followed by freezing and frozen storage at −10 °C for 5 months, was evaluated in an accelerated frozen storage study. Following a central composite design, five pressure levels (range 150–450 MPa) and frozen storage time (range 0–5 months) were tested. Colour parameters (L *, a * and b *), expressible water and texture parameters were evaluated on raw and cooked muscles. Results showed that a low-pressure level (150 MPa) allowed adequate expressible water for raw muscle up to 2.5 months of frozen storage time. Values of 150 or 169.27 MPa did not cause significant changes on L * values of raw muscle. Overall, HPP led to changes on texture parameters of fresh muscle before and after cooking. However, 300 MPa and 5 months of frozen storage showed adhesiveness values for raw muscle alike that of non-treated fresh muscle. Moreover, 150–300 MPa for 5 months of frozen storage resulted in cohesiveness and chewiness values for cooked muscle like cooked fresh hake, showing that the HPP improves the quality of frozen hake.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2969-0
      Issue No: Vol. 244, No. 3 (2018)
  • Non-intentionally added substances in PET bottled mineral water during the
    • Authors: Fabrizio Cincotta; Antonella Verzera; Gianluca Tripodi; Concetta Condurso
      Pages: 433 - 439
      Abstract: A rapid and simple HS-SPME–GC–MS method was developed and applied to investigate the effect of the storage time on the release of not intentionally added substances (NIAS) in PET bottled mineral water. The method, validated in terms of linearity, precision, detection, and quantification limits, resulted highly reproducible with limits of detection ranging between 0.05 and 0.17 µg/L. Saturated and 2-unsaturated aliphatic aldehydes, ketones, aliphatic and aromatic hydrocarbon, terpenes, and phthalates were identified and quantified, most of them for the first time in PET bottled mineral water. The levels of the identified NIAS showed statistically significant increases during the shelf-life. Decanal and nonanal were the most abundant compounds identified with levels increasing from 1.42 to 5.07 µg/L and from 0.61 to 1.25 µg/L, respectively. Considering the identified substances, a migration not only from packaging materials but also from the closure caps and adhesive used for sticking the bottle labels may be plausible. Due to the growing popularity of bottled water consumption, the determination of NIAS in mineral water is becoming a top priority. In this context, the method, here developed, could be of great importance not only to assure the safety of bottled mineral water but also to guarantee the sensory quality during the shelf-life.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2971-6
      Issue No: Vol. 244, No. 3 (2018)
  • Characterization of polish wines produced from the interspecific hybrid
           grapes grown in south-east Poland
    • Authors: Ireneusz Kapusta; Tomasz Cebulak; Jan Oszmiański
      Pages: 441 - 455
      Abstract: The chemical characterization of 14 wines (six red and eight white) made from interspecific hybrids grown in Poland has been made. The study evaluated basic oenological parameters (acidity, pH, sugars content, alcohols content) as well as polyphenolics composition (UPLC-PDA-MS/MS) and antioxidant activity (ABTS, DPPH, FRAP, ORAC). Additionally, PCA was applied to differentiate tested wines. The content of total phenolics ranged from 74.79 mg/L (Musct Odesski) to 1860.8 mg/L (Regent). The red wines strongly differed in polyphenolics content, while white wine turned out to be similar to each other. Antioxidant activity was strongly correlated with total phenolics content (r 2 = 0.98). However, antioxidant potential depended mainly on the type of polyphenolic group: anthocyanins and flavan-3-ols, respectively, in red and white wines.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2972-5
      Issue No: Vol. 244, No. 3 (2018)
  • Affinity purification of angiotensin-converting enzyme inhibitory peptides
           from Volutharpa ampullacea perryi protein hydrolysate using
           Zn-SBA-15 immobilized ACE
    • Authors: Mei-Ling Sun; Qin Zhang; Qian Ma; Ying-Huan Fu; Wen-Gang Jin; Bei-Wei Zhu
      Pages: 457 - 468
      Abstract: In this study, a new affinity medium of Zn-SBA-15-immobilized ACE was prepared and applied in the separation of ACE inhibitor peptides from Volutharpa ampullacea perryi protein hydrolysate. Molecular sieve SBA-15 for immobilizing ACE was prepared by hydrothermal crystallization method. Zn2+ was directly adsorbed by SBA-15 to form Zn-SBA-15. ACE was immobilized on Zn-SBA-15 by affinity adsorption. ACE inhibitory peptides were separated by affinity chromatography based on the specific binding force between immobilized ACE and its inhibitors. The bound peptides were released by 2 M NaCl and further purified by reverse-phase high-performance liquid chromatography. Then the amino acid sequence of two peptides with ACE inhibitory activity was identified by MS/MS. Two new ACE inhibitory peptides Ile-Val-Thr-Asn-Trp-Asp-Asp-Met-Glu-Lys (IC50 = 2.08 mM)) and Val-Gly-Pro-Ala-Gly-Arg-Pro-Gly (IC50 = 4.66 mM) were purified from Volutharpa ampullacea perryi protein hydrolysate. The study suggest that the two peptides separated from the Volutharpa ampullacea perryi protein hydrolysate were potent ACE inhibitors and may be used to decrease blood pressure. The significance of the research is to prepare a new affinity medium of Zn-SBA-15 immobilized ACE and apply it in separation of ACE inhibitory peptides from Volutharpa ampullacea perryi protein hydrolysate, which can also provide an effective means to separate the peptides with ACE inhibitory activities from other food sources. It can promote the research and development of antihypertensive active substances.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2968-1
      Issue No: Vol. 244, No. 3 (2018)
  • Oxidative and physical stability of oil-in-water emulsions prepared with
           quinoa and amaranth proteins
    • Authors: Göker Gürbüz; Vilja Kauntola; Jose Martin Ramos Diaz; Kirsi Jouppila; Marina Heinonen
      Pages: 469 - 479
      Abstract: Interactions of food proteins and lipids under oxidative conditions may lead to alterations in food texture as well as loss of nutritional and sensory quality. Oxidative and physical stability of oil-in-water emulsions stabilized with water-soluble proteins extracted from quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) was monitored in an oxidation study at 30 °C for 7 days. Alkaline extraction of proteins from the flours followed by acid precipitation and freeze-drying was conducted and purified rapeseed oil was used to prepare emulsions via high-pressure microfluidizer. Protein-stabilized emulsions showed lower physical and oxidative stability compared to Tween® 20-stabilized emulsions. Lipid oxidation volatile profiles of protein-stabilized emulsions indicated advanced oxidation. Comparison with the physically more stable emulsions stored at 6 °C pointed to the role of co-oxidation between proteins and lipids in coalescence of oil droplets and increase in droplet size. Emulsions stabilized with amaranth proteins showed higher resistance to oxidation compared to quinoa protein containing emulsions.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2973-4
      Issue No: Vol. 244, No. 3 (2018)
  • Pilot scale investigation of the relationship between baked good
           properties and wheat flour analytical values
    • Authors: Julien Huen; Julia Börsmann; Imke Matullat; Linda Böhm; Florian Stukenborg; Mareile Heitmann; Emanuele Zannini; Elke K. Arendt
      Pages: 481 - 490
      Abstract: Our objective was to assess the relationship between wheat flour analytical values and baked good properties based on equipment and processes near to those of mid-size bakery companies, including fermentation interruption. Thirty-four physical properties of rolls and breads were measured, and their correlation with 90 analytical properties of flour was investigated. In rolls, fermentation interruption led to a coarser crumb structure and a lower height/width ratio as compared to direct fermentation. This can be seen as a quality loss, which extent varied considerably depending on the flour. Our results suggest that using flours with a strong gluten network and high water absorption properties are most appropriate for fermentation interruption. Using a PLS regression, we identified three flour properties that had the highest overall influence on the final baked goods properties: flour hydration, dough stability, and elasticity/plasticity ratio.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2975-2
      Issue No: Vol. 244, No. 3 (2018)
  • Identification and quantitation of seleno-amino acids in mung bean sprouts
           by high-performance liquid chromatography coupled with mass spectrometry
    • Authors: Mei Tie; Jifeng Sun; Yu Gao; Yi Yao; Tingting Wang; Honglu Zhong; Huawei Li
      Pages: 491 - 500
      Abstract: Selenium (Se)-enriched mung bean sprouts were obtained by cultivating the sprouts in the presence of different concentrations of Se. The sprouts were dried and ground into a powder, which was then subjected to ultrasound-aided hot enzymatic hydrolysis achieved with trypsin and proteinase K. The hydrolyzed sample was then subjected to HPLC–MS analysis, which was developed to specifically identify the presence of seleno-l-methionine (Se-Met), methyl-seleno-l-cysteine (Se-MeSeCys) and L-selenocystine (Se-Cys) and quantitate their concentrations in the Se-enriched mung bean sprouts. Positive ion multiple reaction monitoring (MRM) was used to measure the seleno-amino acids in the samples. The results showed that Se-MeSeCys was the major seleno-amino acid in mung bean sprouts while Se-Met and Se-Cys were both minor species.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2967-2
      Issue No: Vol. 244, No. 3 (2018)
  • Presence of acrylamide and heterocyclic aromatic amines in breaded chicken
           meat products and dietary exposure of Turkish population from Ankara based
           on the food frequency questionnaire study
    • Authors: Eda Demirok Soncu; Güliz Haskaraca; Nuray Kolsarıcı
      Pages: 501 - 511
      Abstract: This study investigated the acrylamide (AA) and heterocyclic aromatic amines (HAAs) exposure, according to age groups, estimated using a food frequency questionnaire study in combination with analytical data on AA and HAAs levels of chicken drumsticks (CDs), chicken wings (CWs), chicken burgers (CBs), and chicken nuggets (CNs), collected from fast food restaurants. The average AA amount estimated in CDs, CWs, CBs, and CNs was 174.30, 20.75, 58.60, and 71.42 µg/kg coating, respectively, and the corresponding 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) amounts were 16.37, 34.80, 4.31, and 8.46 µg/kg meat. The estimated maximum total exposure to AA and MeIQx was 17.11 and 10.70 ng/kg of body weight per day (bw/day), respectively, for participants aged 15–25 years. Regarding all age groups, the contribution of the various chicken products to the combined AA intake, ranked in decreasing order of CDs > CNs > CBs > CWs. The corresponding alignment for the contribution to the combined MeIQx intake from the various chicken products decreased in the order of CWs > CDs > CNs > CBs. In conclusion, our findings showed that younger people aged 15–25 years, are exposed to a twofold higher AA and MeIQx intake when compared with people aged 26–35 years, due to their higher consumption rate of breaded chicken products.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2976-1
      Issue No: Vol. 244, No. 3 (2018)
  • Assessment of casein phosphopeptide profile in in vitro digestates of
           Trentingrana PDO cheese
    • Authors: Fabio Masotti; Stefano Cattaneo; Milda Stuknytė; Ivano De Noni
      Pages: 513 - 521
      Abstract: Two different in vitro static gastrointestinal digestion (GID) protocols were applied to investigate the profile of casein phosphopeptides (CPPs) released from protected designation of origin (PDO) Trentingrana cheese. CPPs in the gastrointestinal digestates were selectively precipitated and identified by ultra-performance liquid chromatography coupled to high-resolution mass spectrometry. Digestion parameters adopted during gastric and intestinal phases of the two GID procedures were pivotal in the resulting CPP patterns. A standardized digestive protocol mimicking in vivo conditions, made available half of the CPPs identified following a simpler procedure based only on the action of pepsin and pancreatin. Independently of the GID protocol used, the mono-phosphorylated CPPs were the most abundant (>55%) followed by bi- (23–29%) and tri-phosphorylated (8–18%) peptides. Alfas1-casein was the parent fraction mainly contributing to CPP release. The number of peptides containing the biofunctional cluster sequence SerP–SerP–SerP–Glu–Glu almost overlapped in the digestates from the two GID models. About a half of these peptides was common between the two GID models, and a large part of them derived from αs2- and β-caseins. Overall, results of this investigation proved that CPP profiles of in vitro digestates of Trentingrana were similar to those previously reported for Grana Padano PDO using the same digestion protocols.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2970-7
      Issue No: Vol. 244, No. 3 (2018)
  • Investigating the in vitro hypoglycaemic and antioxidant properties of
           Citrus  ×  clementina Hort. juice
    • Authors: Monica R. Loizzo; Mariarosaria Leporini; Vincenzo Sicari; Tiziana Falco; Teresa M. Pellicanò; Rosa Tundis
      Pages: 523 - 534
      Abstract: Citrus × clementina juice obtained from fruits collected in three different areas (flood plain, hill and coastal plain) was investigated for the chemical composition, radical scavenging properties (DPPH and ABTS tests), and α-amylase and α-glucosidase inhibitory activity. Neohesperidin (72.96–116.50 mg/100 mL), hesperidin (55.24–69.52 mg/100 mL) and narirutin (7.21–12.13 mg/100 mL) are the main flavonoids identified by HPLC analyses. In carbohydrate hydrolysing enzymes inhibitory activity tests, samples showed higher potency against α-glucosidase. Juice from hill was the most active with an IC50 value of 77.79 μg/mL. Data on the radical scavenging activity revealed the following trend of potency flood plain > coastal plain > hill. These results could help farmers to select fruits for different industrial purpose such as functional food and matrix to extract nutraceutical products.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2978-z
      Issue No: Vol. 244, No. 3 (2018)
  • Wheat flour quality evaluation from the baker’s perspective: comparative
           assessment of 18 analytical methods
    • Authors: Julien Huen; Julia Börsmann; Imke Matullat; Linda Böhm; Florian Stukenborg; Mareile Heitmann; Emanuele Zannini; Elke K. Arendt
      Pages: 535 - 545
      Abstract: In this study, we sourced 37 commercial flours from 14 mills based on 7 countries and analysed them with a total of 18 methods, generating 90 single analytical values for each flour. The 18 methods were chosen to cover the analytical practice of most European mills and bakery companies, as well as particle charge detection, GlutoPeak and solvent retention capacity as emerging methods. We investigated the relationship between the data from the individual methods, and performed a principal component analysis to describe the structure of the data set and identify the main underlying flour properties. Four principal components accounted for 64.8% of the total variance. They were interpreted as (PC1) starch gelatinization properties, (PC2) hydration properties, (PC3) dough resistance at variable water amount, and (PC4) dough strength at fixed water amount. From the emerging methods, solvent retention capacity (sodium carbonate and water) was highly correlated with PC2, while the GlutoPeak max torque was highly correlated with PC4.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2974-3
      Issue No: Vol. 244, No. 3 (2018)
  • Effects of different binder types and concentrations on physical and
           antioxidant properties of pelleted sweet corn seeds
    • Authors: Nudchara Somrat; Chommanat Sawadeemit; Suchada Vearasilp; Sa-nguansak Thanapornpoonpong; Shela Gorinstein
      Pages: 547 - 554
      Abstract: This study investigated the types and concentrations of binders on the physical and antioxidant properties of pelleted sweet corn seeds. Three types of binders at various concentrations (% w/v) were used: carrageenan at 0.1, 0.2 and 0.3; gelatin at 1, 2 and 3%; and gum arabic 0.01, 0.03 and 0.05. The storage periods were 0, 1, 2, 3 and 4 months. The physical properties and qualities of unpelleted and pelleted seeds with non-ionic polyacrylamide (PAM, 5% w/v) were evaluated and compared. The results showed that all three binders were better in pelleting integrity than PAM. Throughout the 4 months’ storage period, pelleted seeds with gum arabic of 0.01% w/v showed that their germination index, seedling growth and shoot growth rates were higher than in unpelleted seeds. The highest amount of anthocyanins, phenolics, carotenoids and the levels of the antioxidant capacities determined by the ferric-reducing antioxidant power, 1,1-diphenyl-2-picrylhydrazyl, and 2, 2-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt assays were found in pelleted seeds with gum arabic of 0.01% w/v. The overall quality of seeds depends on their treatment.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2979-y
      Issue No: Vol. 244, No. 3 (2018)
  • Overexpression of different alcohol acetyltransferase genes with BAT2
           deletion in Saccharomyces cerevisiae affects acetate esters and higher
    • Authors: Wei Li; Dan-Yao Cui; Jian-Hui Wang; Xiao-Er Liu; Jia Xu; Zheng Zhou; Cui-Ying Zhang; Ye-Fu Chen; Dong-Guang Xiao
      Pages: 555 - 564
      Abstract: Acetate esters and higher alcohols significantly determine the flavor profiles of Chinese Baijiu (Chinese liquor). The aminotransferase encoded by BAT2 and alcohol acetyltransferases encoded by ATF1, ATF2, and Lg-ATF1 are involved in the production of branched-chain alcohols and synthesis of acetate esters, respectively. In this study, the effects of ATF1, ATF2, and Lg-ATF1 overexpressions with BAT2 deletion were explored in Chinese Baijiu yeast. The differences among these effects were also investigated. Results showed that the productions of acetate esters by mutant overexpressing ATF1 with BAT2 deletion and that overexpressing ATF2 with BAT2 deletion were 1353.45 and 73.40 mg/L, respectively, which were 43.16- and 2.34-fold higher than that by the original strain. Compared with mutant overexpressing ATF2 with BAT2 deletion, mutant overexpressing ATF1 with BAT2 deletion exhibited 48.17% decreased higher alcohol productivity. The production of higher alcohols in mutant overexpressing ATF2 with BAT2 deletion was similar to that in the BAT2 deletion mutant. Furthermore, no significant difference was observed between the BAT2 deletion mutant and the mutant overexpressing Lg-ATF1 with BAT2 deletion in terms of acetate ester and higher alcohol production. The mutants that have varying capacities for acetate ester and higher alcohol production can be potentially developed and applied.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2977-0
      Issue No: Vol. 244, No. 3 (2018)
  • Monitoring oxidation changes in commercial extra virgin olive oils with
           fluorescence spectroscopy-based prototype
    • Authors: Puneet Mishra; Lourdes Lleó; Teresa Cuadrado; Margarita Ruiz-Altisent; Natalia Hernández-Sánchez
      Pages: 565 - 575
      Abstract: Maintaining the quality of extra virgin olive oils (EVOOs) in the current globalised market is a key challenge for the olive oil manufacturers. To maintain the quality, one major factor is to resist its oxidation during processing and storage. Resisting the oxidation in EVOOs is a challenging task requiring control of different physical and chemical factors. However, rapid, real-time, and non-destructive monitoring the oxidation in EVOOs could support in maintaining its quality during storage. The present study utilises a novel right-angle fluorescence spectroscopy-based prototype for rapid monitoring of oxidation changes in three different EVOOs varieties (Arbequina, Picual, and Cornicabra) during storage. Furthermore, the effects of light exposure on oxidation of EVOOs were also studied. Two major changes in the fluorescence spectra of EVOO samples were mainly observed: a decrease in fluorescence emission intensity at 671 nm, and an increase in fluorescence intensities at 420, 440, 464, and 515 nm. These two changes were related to a decrease in chlorophyll content and parallel formation of oxidation products. The formation of oxidation products was found to have a linear relationship with the decrease in chlorophyll content. Out of the three, the Cornicabra variety showed the highest rate of oxidation changes. Furthermore, the EVOOs degraded rapidly when get exposed to light. In a fast and non-destructive manner, the fluorescence spectroscopy-based prototype successfully monitored the oxidation changes in the EVOOs.
      PubDate: 2018-03-01
      DOI: 10.1007/s00217-017-2984-1
      Issue No: Vol. 244, No. 3 (2018)
  • The role of cyclodextrinase and glucose oxidase in obtaining gluten-free
           laminated baked products
    • Authors: Ana Elizabeth de la Horra; Eugenia M. Steffolani; Gabriela N. Barrera; Pablo D. Ribotta; Alberto E. León
      Abstract: Currently, there is a general awareness of the need of having affordable and tasty gluten-free food. However, the food market does not offer baked products of laminated conformation. The aim of this work was to study the effect of enzymes on the technological quality of gluten-free laminated baked product and dough properties. Cyclodextrinase—CGT and glucose oxidase—GOX were evaluated. Enzyme-containing products had a higher specific volume than control and a lower masticability. However, only CGT produced a layered inner structure. The results observed in enzyme-containing products can be related to the formation of non-covalent protein aggregates and the effect on dough behavior during heating. Samples with enzymes showed a delay at the starting temperature of starch gelatinization. Furthermore, CGT dough had a lower viscosity increment than GOX and control, between 70 and 100 °C. Consequently, a marked positive effect in the technological quality of laminated products was observed with CGT.
      PubDate: 2018-02-23
      DOI: 10.1007/s00217-018-3048-x
  • Octyl sinapate as a new antioxidant to improve oxidative stability and
           antioxidant activity of rapeseed oil during accelerated storage
    • Authors: Aleksandra Szydłowska-Czerniak; Dobrochna Rabiej
      Abstract: The effect of the addition of a novel lipophilic antioxidant—octyl sinapate to refined rapeseed oil on its oxidative stability and antioxidant activity—was evaluated using the accelerated shelf-life test. The oxidation processes of rapeseed oils without and with octyl sinapate were analyzed as amounts of primary (peroxide values, conjugated diene) and secondary (anisidine values, conjugated triene) oxidation products and total oxidation (TOTOX) index. The synthesized antioxidant strongly inhibited the generation of secondary oxidation products during accelerated storage of rapeseed oil up to 4 weeks at 40 ± 1 °C under light (power of luminous flux = 385 lm). Moreover, antioxidant activity of rapeseed oil after enrichment with new antioxidant determined by four spectrophotometric methods: 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and Folin–Ciocolteu were about 14, 14, 7, and 27 times higher in comparison with the refined oil without octyl sinapate. Antioxidant activity of the enriched rapeseed oil was reduced by about 20–40% during the accelerated storage period, while significantly higher decrease (55–70%) in antioxidant capacity of the refined rapeseed oil took place under these conditions. The addition of new lipophilic antioxidant to rapeseed oil effectively delayed secondary lipid oxidation processes and significantly increased its antioxidant activity under the accelerated conditions, which mimic the autoxidation process upon real storage conditions.
      PubDate: 2018-02-23
      DOI: 10.1007/s00217-018-3053-0
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