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Publisher: Springer-Verlag   (Total: 2340 journals)

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Showing 1201 - 1400 of 2340 Journals sorted alphabetically
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: 8)
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: 5, 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: 2, 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: 8, 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: 27, 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: 2, 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: 43, 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: 6, 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   (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 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: 11, 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: 54, 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: 9, 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: 31, 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: 17, 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: 13, 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: 3, 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: 12, SJR: 1.011, h-index: 71)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 5, SJR: 0.497, h-index: 45)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 6, 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: 4, 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: 5, 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: 2, SJR: 0.755, h-index: 48)
J. of Molecular Medicine     Hybrid Journal   (Followers: 16, 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: 4, 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: 9, 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: 21, 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: 15, 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: 3)
J. of Optics     Hybrid Journal   (Followers: 8, 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: 22)
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: 2, SJR: 1.341, h-index: 28)
J. of Pharmaceutical Health Care and Sciences     Open Access  
J. of Pharmaceutical Innovation     Hybrid Journal   (Followers: 8, SJR: 0.524, h-index: 17)
J. of Pharmaceutical Investigation     Hybrid Journal   (SJR: 0.331, h-index: 6)
J. of Pharmacokinetics and Pharmacodynamics     Hybrid Journal   (Followers: 18, SJR: 0.708, h-index: 46)

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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  [2340 journals]
  • Buckwheat flour inclusion in Chinese steamed bread: potential reduction in
           glycemic response and effects on dough quality
    • Authors: Wenjun Liu; Margaret Brennan; Luca Serventi; Charles Brennan
      Pages: 727 - 734
      Abstract: Abstract The present study investigates the effects of incorporating buckwheat flour (BW) into Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15 %) of BW were added into wheat flour. The physical quality of dough was measured as moisture and textural properties of the dough. Quality of CSB was analyzed from two perspectives: physical properties and nutritional quality. For physical properties, specific volume, loaf height, moisture, and texture were measured by AACC methods. The nutritional quality of the bread was analyzed using the glycemic response determined by an in vitro digestion method. The results illustrate that the incorporation of BW into wheat flour reduces the extensibility of the dough, decreases specific volume, increases bread hardness, gumminess, and chewiness. However, this study also shows that addition of BW can decrease the glycemic response of steamed bread by up to 23 %. This study illustrates the potential addition of buckwheat flour to improve the nutritional quality of CSB.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2786-x
      Issue No: Vol. 243, No. 5 (2017)
  • Stir bar sorptive extraction coupled with GC/MS applied to honey:
           optimization of method and comparative study with headspace extraction
    • Authors: Giacomo L. Petretto; P. Paolo Urgeghe; Ilaria Mascia; Costantino Fadda; Jonathan P. Rourke; Giorgio Pintore
      Pages: 735 - 741
      Abstract: Abstract The stir bar sorptive extraction (SBSE) techniques, coupled with gas chromatography–mass spectrometry, were successfully applied to the study of Eucalyptus honey’s for the determination of volatile organic compounds (VOCs). An optimization of the extraction method was carried out and the variables, NaCl concentration (used as matrix modifier), and the concentration of honey solution were studied targeting the whole VOCs composition. After the evaluation of the experiments, the best condition for the extraction of honey volatile components was 2 mol/L of NaCl and the more concentrated honey solution (0.5 g of honey per mL of water). Additionally, the results were compared with those obtained by two headspace (HS) techniques, namely solid-phase microextraction (SPME) and dynamic headspace (DHS). SBSE volatiles differ qualitatively and quantitatively from those obtained by the SPME and DHS methods. In any event, the chemical composition of Eucalyptus honey volatiles extracted by all three techniques shows the presence of some typical floral markers. Our results confirm a general trend reported in the literature, which show the higher sensitivity of SBSE in the extraction of less volatile compounds in comparison with HS methods.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2787-9
      Issue No: Vol. 243, No. 5 (2017)
  • Effect of allelic variation at glutenin and puroindoline loci on
           bread-making quality: favorable combinations occur in less toxic varieties
           of wheat for celiac patients
    • Authors: Miguel Ribeiro; Marta Rodríguez-Quijano; Patricia Giraldo; Luís Pinto; José F. Vázquez; Jose Maria Carrillo; Gilberto Igrejas
      Pages: 743 - 752
      Abstract: Abstract Genetically diverse wheat samples, twenty-seven Triticum aestivum L. varieties, grown in two environments (Portugal and Spain) were analyzed for their allelic composition in high-molecular-weight glutenin subunits (HMW-GS), low-molecular-weight glutenin subunits (LMW-GS) and puroindolines, as well as their protein content, hardness, sodium dodecyl sulfate-sedimentation (SDS-S), mixograph mixing time and breakdown resistance (MT and BDR, respectively) parameters, and R5 reactivity. The environment showed significant effect on protein content, SDS-S and BDR parameters. In relation to HMW-GS quality effect, the allelic composition Glu-A1d, Glu-B1al, Glu-D1d presented the best results. From the complex Glu-3 loci (LMW-GS), only Glu-B3 locus showed a significant effect on the quality parameters. The Glu-B3ab allele is desirable considering the higher mean values for SDS-S, MT and hardness, and the lower mean values for BDR. Regarding puroindolines, Pina-D1a, Pinb-D1c allelic composition (Leu to Pro at position +60) showed the best quality potential. In addition, we found negative (SDS-S and MT) and positive (BDR) significant correlations between quality parameters and the amount of potential celiac disease toxic epitopes, suggesting that wheat breeding aiming at quality does not have a negative impact on wheat toxicity and on the other hand, emphasizes the need for a more comprehensive wheat breeding programs that encompass celiac disease problematic.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2788-8
      Issue No: Vol. 243, No. 5 (2017)
  • Thiol precursors in Grechetto grape juice and aromatic expression in wine
    • Authors: Martina Cerreti; Pasquale Ferranti; Ilaria Benucci; Katia Liburdi; Carmela De Simone; Marco Esti
      Pages: 753 - 760
      Abstract: Abstract The contribution of cysteine and glutathione conjugates to the formation of thiol compounds in Grechetto wine has been evaluated for the first time, by the use of quantitative GC–MS analysis and odour activity values, as a function of the training system (either Royat cordon or simple Guyot) that was used for the vines. The concentration of conjugate precursors in the grape juice, in the case of both training systems, was found to increase significantly until 22°Brix, except for glutathionylated precursor of 4-methyl-4-sulfanyl-pentan-2-one. The amount of both thiol precursor forms was systematically higher for the Royat cordon system that seems to improve the accumulation of thiol precursors. However, this high juice concentration did not reveal an high content of volatile thiols in derived wine. 4-Methyl-4-sulfanyl-pentan-2-one (4MSP), 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA) have been identified as aroma compounds in both two monovarietal white wines from Grechetto grape, but only the amounts of 4MSP and 3SHA turned out to be considerably higher than their respective perception thresholds. Considering the growing interest in the varietal wines characteristics on the part of consumers, the results of present work could be useful to improve the scientific knowledge about the relationships between the grape content and wine composition.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2789-7
      Issue No: Vol. 243, No. 5 (2017)
  • Reliable discriminant analysis tool for controlling the roast degree of
           coffee samples through chemical markers approach
    • Authors: Paulo R. A. B. de Toledo; Marcelo M. R. de Melo; Helena R. Pezza; Leonardo Pezza; Aline T. Toci; Carlos M. Silva
      Pages: 761 - 768
      Abstract: Abstract Roasting is one of the most influencing stages of coffee processing. Accordingly, a discriminant analysis (DA) was carried out with the objective of identifying key compounds (chemical markers) that enable a differentiation of coffee samples according to their roasting degree. For this, chromatographic data of the volatile fraction of 21 coffee samples submitted to distinct roasting treatments (Light, Medium, Dark, and French Roasts) were employed. Using three discriminant functions that rely on only ten chemical markers, it was possible to explain 100 % of the variance of the data points. If two functions are used, the surprisingly high value of 99.4 % is achieved. The model was cross-validated, and the main function successfully passed a permutation test using two statistical indicators. It was found that half of the markers belong to the pyrazines family, known to grant sensorial notes related to roasted hazelnut and peanuts. In the whole, this essay demonstrates the usefulness of DA as a tool to control the quality of roasting treatment of coffee and can be further extended with advantage to the eight roasting degrees of the AGTRON Roasting Classification as soon as larger databases become available.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2790-1
      Issue No: Vol. 243, No. 5 (2017)
  • Impact of different preparations on the nutritional value of the edible
           caterpillar Imbrasia epimethea from northern Angola
    • Authors: Thea Lautenschläger; Christoph Neinhuis; Eduardo Kikongo; Thomas Henle; Anke Förster
      Pages: 769 - 778
      Abstract: Abstract In contrast to most European countries, raw and processed insects are a part of the traditional diet in Africa, especially among poor people in rural areas. This paper presents a first nutritional analysis of the caterpillar species Imbrasia epimethea (Drury), which is widely collected and eaten in the Uíge Province, northern Angola. Major nutrients were analysed with focus on the impact of different traditional preparation techniques (evisceration, cooking and/or drying). The native larvae revealed similar nutritional values (protein and fat content, amino and fatty acid composition) as Gonimbrasia belina, another member of Lepidoptera, and a higher quality than mealworms and crickets. With respect to more “Western” diets, the protein content of I. epimethea was found to be similar to tuna, chicken and beef, while essential amino acid were lower, resulting in lower essential amino acid indices. Fat contents were lower than in chicken, tuna and beef. Its fatty acid profile, with high percentages of polyunsaturated fatty acids, makes it a valuable contribution to human nutrition. The different preparation methods had only limited impact on the nutritional composition of the caterpillars. The removal of the gut reduced carbohydrates originating from the leaves of the host plant, and thus significantly raised protein and (non-significantly) fat contents. Thermal processing had no significant negative effect on the nutritional value except for the decrease of monounsaturated fatty acids. Thus, I. epimethea represents a valuable traditional alternative to food from other animal sources, especially with regard to its fatty acid composition.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2791-0
      Issue No: Vol. 243, No. 5 (2017)
  • Purification and characterization of two novel angiotensin I-converting
           enzyme inhibitory peptides derived from R-phycoerythrin of red algae (
           Bangia fusco - purpurea )
    • Authors: Qiang Wu; Qiu-Feng Cai; Asami Yoshida; Le-Chang Sun; Yi-Xiang Liu; Guang-Ming Liu; Wen-Jin Su; Min-Jie Cao
      Pages: 779 - 789
      Abstract: Abstract R-phycoerythrin prepared from red algae (Bangia fusco-purpurea) was hydrolyzed by pepsin followed by trypsin to produce angiotensin I-converting enzyme (ACE) inhibitory peptides. The IC50 of the hydrolysate of R-phycoerythrin (HRPE) was 191.1 ± 4.1 μg/mL, and the molecular weight of most products (89.9 %) was below 2 kDa. After sequential gel permeation and reversed-phase chromatography steps to purify the hydrolysate, two peptides with the sequences of ALLAGDPSVLEDR and VVGGTGPVDEWGIAGAR were obtained and their IC50 values were 57.2 ± 5.0 and 66.2 ± 4.2 μg/mL, respectively. The ALLAGDPSVLEDR and VVGGTGPVDEWGIAGAR peptides were derived from the β- and α-subunit of R-phycoerythrin from Polysiphonia urceolata, with a 92.3 % (12/13) and 94.1 % (16/17) match, respectively. Both peptides were resistant to digestion by proteinases common in the gastrointestinal tract. Therefore, the identified novel peptides derived from R-phycoerythrin may be used as potential nutraceuticals for development of functional foods.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2792-z
      Issue No: Vol. 243, No. 5 (2017)
  • Breakfast consumption induces retarded release of chlorogenic acid
           metabolites in humans
    • Authors: D. Scherbl; M. Renouf; C. Marmet; L. Poquet; I. Cristiani; S. Dahbane; S. Emady-Azar; J. Sauser; J. Galan; F. Dionisi; E. Richling
      Pages: 791 - 806
      Abstract: Abstract Coffee is the main source of chlorogenic acids (CGAs) in human nutrition. In this study, one main point of interest was whether the simultaneous consumption of coffee and food affects the absorption and bioavailability of CGAs. Fourteen healthy participants consumed pure instant coffee (T1), or coffee with either a high-carbohydrate (T2) or a high-fat meal (T3). All volunteers consumed the same quantity of CGAs (3.1 mg CGA/kg bw), and blood and urine samples were collected at various time points for up to 15 h and 24 h after consumption, respectively. Existing CGAs, and their respective metabolite concentrations, were determined using HPLC–ESI-MS/MS. The area under the curve (AUC) was the measure of CGA quantity in plasma samples collected after each treatment. We observed significantly greater CGA bioavailability after pure instant coffee consumption (T1) than with an additional consumption of a high-fat meal (T3). However, the difference in CGA bioavailability between pure coffee (T1) and coffee plus high-carbohydrate meal (T2) was not statistically significant. The latter observation held true when T3-samples were compared with T2-samples. When the metabolites were split into their respective classes, significant differences in the sums of AUC were observed only for some classes, and not among the treatments. Data did not show differences in the total bioavailability, but revealed differences in the kinetic of release. The co-ingestion of breakfast favored a slow and continuous release of colonic metabolites in contrast to the non-metabolized coffee components appearing in the first hour after coffee consumption. Urine samples collected over 24 h did not show any statistically significant differences among the treatments. Only samples collected within the first 6 h post-coffee consumption showed that the CGA quantities in urine samples collected after T1 and T3 were significantly greater than quantities with an additional consumption of carbohydrates (T2). Breakfast had no significant effect on CGA absorption from coffee. However, a shift in gastrointestinal transit time and in the plasma metabolite composition was observed. So breakfast consumption induces retarded release of chlorogenic acid metabolites in humans.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2793-y
      Issue No: Vol. 243, No. 5 (2017)
  • Sensory and antigenic properties of enzymatic wheat gluten hydrolysates
           produced in an enzyme membrane reactor in comparison with batch
    • Authors: Pieter Berends; Michael Merz; Anne Kochjohann; Lena Philipps; Imre Blank; Timo Stressler; Lutz Fischer
      Pages: 807 - 816
      Abstract: Abstract The aim of this study was to compare the sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced with Flavourzyme and glutaminase in batch and continuous process, respectively. The hydrolysate samples were obtained by a standard batch process with microfiltration (16 µm) and ultrafiltration (10 kDa) and an optimized continuous enzyme membrane reactor (EMR) process with an ultrafiltration membrane (10 kDa). Two drying methods were applied: oven and freeze drying. Sensory evaluation showed that the EMR hydrolysates were significantly different and had an improved taste impact for the attributes “overall intensity,” “salty,” “umami” and “mushroom.” The antigenic potential of the EMR hydrolysates was reduced (222 ± 4 ppm gliadin) compared to batch microfiltered hydrolysate (9030 ± 89 ppm) and batch ultrafiltered hydrolysate (843 ± 49 ppm). The superior quality of wheat gluten hydrolysate from the EMR process compared to batch process was proven since sensory properties of wheat gluten hydrolysate were improved and the antigenic potential was reduced.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2794-x
      Issue No: Vol. 243, No. 5 (2017)
  • Influence of drying temperatures on the quality of pasta formulated with
           different egg products
    • Authors: Vito Verardo; Ylenia Riciputi; Maria Cristina Messia; Emanuele Marconi; Maria Fiorenza Caboni
      Pages: 817 - 825
      Abstract: Abstract The effect of egg products and drying temperatures on dried egg pasta quality has been considered. Two diagrams of temperature and three egg products were used to develop dried egg pasta. Analyses of furosine and color indexes have been carried out on pasta samples to evaluate the impact of ingredients and drying temperatures on pasta quality. The results confirmed that high drying temperatures caused higher nutritional losses compared with low drying temperatures; in fact, these samples showed a furosine content from 3.3 to 4.7 times higher than the other ones. In addition, the cholesterol oxidation increased 1.6–2 times when high temperature was applied. The only exception has been noticed on pasta formulated with eggs from hens bred with organic method; in fact, the higher tocopherols amounts in these egg products compared with egg products from conventional breeding limited the cholesterol oxidation.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2795-9
      Issue No: Vol. 243, No. 5 (2017)
  • Comparison of Brettanomyces yeast presence in young red wines in two
           consecutive vintages
    • Authors: Patrocinio Garijo; Ana Rosa Gutiérrez; Rosa López; Pilar Santamaría; Lucía González-Arenzana; Isabel López-Alfaro; Teresa Garde-Cerdán; Carmen Olarte; Susana Sanz
      Pages: 827 - 834
      Abstract: Abstract Two hundred young wines from the D.O.Ca. Rioja (Spain) coming from two consecutive vintages, 100 wines from 2012 and 100 wines from 2013, were analysed and compared with respect to physicochemical composition and Brettanomyces presence. This microorganism was tested using two techniques: qPCR and an odorimetric test. In 2013, the harvest was characterized by late ripening, health problems with the grapes, and difficulties during vinification. Differences between 2012 and 2013 wines were found both for analytical parameters and as for the presence of the spoilage yeast, Brettanomyces, which was much more prevalent in the 2013 vintage. Moreover, the results showed that for some wines in which Brettanomyces was detected by qPCR at concentration higher than 102 cells/ml, no “Brett” character was found in the odorimetric test. This would indicate that the contamination of a wine by this yeast is not the only factor involved in spoilage. The strains of Brettanomyces, their physiological state, and viability, besides the specific composition of wine, could be important in the “Brett” character appearance. In this study, the wines which developed spoilage in the odorimetric test had slightly lower pH and alcoholic strength values, but higher levels of volatile acidity, reducing sugars and density in comparison with those wines than were not affected. Most of these factors are favourable for the development of Brettanomyces.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2796-8
      Issue No: Vol. 243, No. 5 (2017)
  • Ultrasound-assisted extraction to improve the recovery of phenols and
           antioxidants from spent espresso coffee ground: a study by response
           surface methodology and desirability approach
    • Authors: Carla Severini; Antonio Derossi; Anna G. Fiore
      Pages: 835 - 847
      Abstract: Abstract The ultrasound-assisted extraction was studied to improve the recovery of antioxidants from spent espresso coffee ground (SECG). The response surface methodology and the desirability approach were used to study and define the best recovery conditions in terms of time length of ultrasound (US) pulse, the extraction time and methanol/water mass ratio. The methanol/water mass ratio was the most important variable followed by the length of US pulse. Phenols between 19.29 and 24.95 mg GAE/g and antioxidant capacity from 134.90 to 174.73 μmol Trolox/g were recovered. A methanol/water ratio of 1.25, US pulse of 4 min and treatment time of 60 min enabled to reach a maximum desirability of 0.903. Through these conditions, an antioxidant activity of 172 μmol Trolox/g SECG and phenolic content of 24 mg GAE/g SECG were recovered. Contrarily, without US pulse a desirability value of only 0.605 could be obtained. This suggests that ultrasound-assisted extraction improves the recovery of antioxidants from SECG enabling to reduce of the methanol consumption and/or the treatment time.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2797-7
      Issue No: Vol. 243, No. 5 (2017)
  • Development of a real-time PCR system for the detection of the potential
           allergen fish in food
    • Authors: Carina Tetzlaff; Dietrich Mäde
      Pages: 849 - 857
      Abstract: Abstract Fish is one of the most important triggers of food-allergic reactions. Regulation (EU) No 1169/2011 governs the labelling of allergenic ingredients including fish. A real-time PCR assay, using TaqMan® probes, was applied to detect fish in food. For generating primer and probes, the Hoxc13 gene was selected. Based on the alignment of available DNA sequences from this gene from different fish species in public nucleic acid database, specific oligonucleotides were generated. To cover all relevant species of the phylogenetic class fish, the CTfish-system consists of two forward primers, three reverse primers and one TaqMan® probe. The real-time PCR method is able to detect specifically fish species belonging to the subclass Teleostei. The sensitivity is in an animal food product 100 mg/kg and in a vegetable food matrix 10 mg/kg relating to the fresh weight. The calculated limit of detection (LOD95 %) of fish DNA in background DNA is 2.5 copies. The method developed is robust against small, deliberate changes in the reaction conditions. The CTfish-system can be used to sensitively and selectively identify the presence of fish DNA in food.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2799-5
      Issue No: Vol. 243, No. 5 (2017)
  • Influence of buffer systems on PPO activity of Riesling grapes [ Vitis
           vinifera subsp . vinifera cv. Riesling ]
    • Authors: Petra Fronk; Nadine Jaeckels
      Pages: 859 - 865
      Abstract: Abstract Polyphenol oxidases (PPOs) are type-3 copper proteins that are also found in grape berries, which are rich in phenolic compounds that serve as natural substrates for PPO. The influence of buffer system and pH on kinetic parameters of PPO from Riesling grapes (VvPPOr) was investigated. The pH-optimum for VvPPOr for the diphenolic substrate dopamine ranged between 5.0 and 5.6 determined at 25 °C in citrate–phosphate buffer. At pH 5.0, the apparent K M and v max were 5.5 mM and 24.9 µM/min with dopamine as substrate and 34.4 mM and 329.7 µM/min with catechol as substrate. Compared to citrate–phosphate buffer, K M was lower when acetate, phosphate or acetate–phosphate buffer was used and about the same in citrate buffer. Thus, not only pH but also the buffer components themselves influence VvPPOr activity. Accordingly, we could show the relevance of using one buffer system covering the whole pH range for the determination of the pH-optimum instead of combining two different buffer systems which is common practice in current literature. VvPPOr also showed activity toward monophenolic substrates such as tyramine and p-tyrosol.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2800-3
      Issue No: Vol. 243, No. 5 (2017)
  • Staling of gluten-free breads: physico-chemical properties and 1 H NMR
    • Authors: Eleonora Carini; Elena Curti; Fabio Fattori; Maria Paciulli; Elena Vittadini
      Pages: 867 - 877
      Abstract: Abstract Four gluten-free (GF) breads produced using commercial GF mixes with different formulations were characterized during 1 week of storage and compared to wheat-flour-based bread (STD), in terms of texture (texture profile analysis), amylopectin retrogradation (differential scanning calorimetry) and water status (moisture content, frozen water content by differential scanning calorimetry and 1H nuclear magnetic resonance—NMR mobility by a low-field spectrometer). GF fresh breads were significantly harder, less cohesive and less springy than STD. Water status indicated higher water availability in GF breads, depending on formulation, with higher moisture and frozen water content that was also reflected in a higher molecular mobility (1H spin–spin NMR relaxation time). Furthermore, limited changes in moisture and frozen water contents were observed in GF bread, and therefore, textural changes in these GF products were mostly related to retrograded amylopectin. Statistical analysis with PCA (principal component analysis) allowed to identify the most important factors in the GF bread staling process. The effect of formulation (GFs vs STD) was related to water status descriptors and the effect of storage to textural properties, retrograded amylopectin parameters, as well as the mobility of the more rigid protons.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2801-2
      Issue No: Vol. 243, No. 5 (2017)
  • Antimicrobial effect of lauroyl arginate ethyl on Escherichia coli O157:H7
           and Listeria monocytogenes on red oak leaf lettuce
    • Authors: Simone Nübling; Daria Wohlt; Nadja Saile; Agnes Weiss; Herbert Schmidt
      Pages: 879 - 887
      Abstract: Abstract The objective of the present study was to determine the antimicrobial activity of lauroyl arginate ethyl (LAE) against enterohemorrhagic Escherichia coli (EHEC) O157:H7 and Listeria monocytogenes on oak leaf lettuce. Thus, bacterial suspensions of both pathogens containing 9.0 log10 CFU/mL were spot inoculated on the upper surfaces of lettuce leaves and the leaves were washed with water containing LAE in a final concentration of 100 mg/L. The viable counts of L. monocytogenes DSM 20600T and Escherichia coli O157:H7 strain EDL933 were reduced with this treatment by ~3.5 log10 CFU/g and ~2.5 log10 CFU/g, respectively. The microbial load of the wash water was reduced by more than 4.1 log10 CFU/mL and was below the detection limit. The second objective was to study whether adherence factors of EHEC O157:H7 strain EDL933 influence the ability to adhere on the lettuce surface, as well as the effectivity of the washing processes. Therefore, the flagellin gene fliC and the pilin subunit encoding gene hcpA of the hemorrhagic coli pilus were deleted. Based on the initial inoculation level, and without any washing step, the hcpA mutant was recovered 18 % less than the wild type from the leaf surface, the recovery of the fliC mutant was approximately 30 % higher as observed for the wild type. Both mutants could be washed from the lettuce leaves to a similar level as the wild type (~2.7 log10 CFU/g with LAE treatment and ~1.0 log10 CFU/g without LAE treatment). The findings of this study help to develop novel intervention strategies for fresh produce processing and washing treatments.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2802-1
      Issue No: Vol. 243, No. 5 (2017)
  • Characterization and classification of commercial thyme honeys produced in
           specific Mediterranean countries according to geographical origin, using
           physicochemical parameter values and mineral content in combination with
    • Authors: Ioannis K. Karabagias; Artemis P. Louppis; Sofia Karabournioti; Stavros Kontakos; Chara Papastephanou; Michael G. Kontominas
      Pages: 889 - 900
      Abstract: Abstract The aim of the present study was to provide information on physicochemical (pH, free, lactonic, and total acidity, electrical conductivity, moisture, ash, lactonic/free acidity), colour parameters (L*, a*, b*), and mineral content (Ag, Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, Mg, Mn, Mo, Ni, Pb, Sb, Se, Si, Ti, Tl, V, Zn) of 34 commercial thyme honeys produced in Egypt, Morocco, Greece, and Spain, in terms of characterization and geographical discrimination using MANOVA/LDA, chemometric analyses. Conventional physicochemical and colour parameters were determined using official methods of analysis. Minerals were quantified using inductively coupled plasma optical emission spectroscopy (ICP-OES). Results showed that all honey samples analysed met the standard quality criteria set by the EU. In order to classify honeys according to geographical origin, MANOVA and LDA were applied in sequence. Respective classification rates based on cross-validation method were: 91.2, 76.5, and 88.2%, using 10 physicochemical and colour parameters, 12 minerals, and their combination, respectively. Testing whether the determined physicochemical parameters of commercial Mediterranean thyme honeys could be applied to routine quality control serving as honey origin predictors showed positive results. Finally, such a combination of data enhances honey quality control and authentication efforts, at an international level.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2803-0
      Issue No: Vol. 243, No. 5 (2017)
  • Differential proteomic analysis of milk fat globule membrane proteins in
           human and bovine colostrum by iTRAQ-coupled LC-MS/MS
    • Authors: Mei Yang; Xiuming Peng; Junrui Wu; Ri-na Wu; Biao Liu; Wenhui Ye; Xin Xu; Xiqing Yue
      Pages: 901 - 912
      Abstract: Abstract Milk fat globule membrane (MFGM) proteins have important biological functions, such as anticancer properties, preventing Helicobacter pylori infection, and immune functions. However, the full range of colostrum MFGM proteins has not completely identified. In this study, extracted colostrum MFGM proteins were identified and quantified using the isobaric tags for relative and absolute quantitation proteomic method. A total of 411 human and bovine colostrum MFGM proteins were identified and quantified. These MFGM proteins were classified according to gene ontology annotation. The major biological processes involved were response to stimulus, representing 19 % of total proteins; establishment of localization (18 %); and cellular component organization (17 %). The most prevalent cellular components were intracellular representing 19 %, and intracellular part represented 18 %. The most prevalent molecular function was protein binding (46 %). Hierarchical clustering was used for the quantitative analysis of colostrum MFGM levels in humans and bovines. Furthermore, one-factor analysis of variance identified 26 differentially expressed proteins. The differentially expressed proteins were involved in three major pathways: calcium signaling pathway, phagosome, and FcγR-mediated phagocytosis. This study examined the expression changes and functional differences of colostrum MFGM proteins between humans and bovines to provide useful information and potential research directions for the dairy industry.
      PubDate: 2017-05-01
      DOI: 10.1007/s00217-016-2798-6
      Issue No: Vol. 243, No. 5 (2017)
  • Polyphenolic profile and antioxidant activity of olive mill wastewater
           from two Sicilian olive cultivars: Cerasuola and Nocellara etnea
    • Abstract: Abstract During the last years, there has been an increasing interest in the valorization of the food-processing side streams due to their potentially valuable phytochemical content. Olive mill wastewater (OMWW), the main by-product of olive oil extraction process, are rich in polyphenolic compounds, widely known for their health-promoting benefits. However, different parameters—such as the distinct olive cultivar, ripeness of the fruit, processing techniques, climate, and storage conditions—play an important role in determining the specific quali-quantitative polyphenolic composition of OMWW. In this work, for the first time, we have characterized and compared the polyphenolic profile of different OMWW generated by centrifugal three-phase olive oil mills processing of two important Sicilian cultivars, Cerasuola and Nocellara etnea. Moreover, the correlated antioxidant activity and the stability of both OMWW samples stored at different conditions were evaluated. Our results show that even if OMWW are characterized by different and individual polyphenolic profile, both side streams have high levels of antioxidant activity. From a comparative point of view, we found that Cerasuola-OMWW showed higher values of total phenols (5.20 ± 0.21 g/l gallic acid), total flavonoids (2.28 ± 0.23 g/l catechin) and hydroxytyrosol content (821.86 ± 0.01 mg/l) respect to the analog parameters measured in Nocellara etnea-OMWW; these phytochemical values showed a significant stability in both OMWW samples stored at −20 °C for 6 months. Conversely, a decrease in the level of these compounds was observed in samples maintained at 4 or 25 °C for 45 days.
      PubDate: 2017-04-27
  • Stability and safety of maize–legume-fortified flours stored in
           various packaging materials
    • Abstract: Abstract In an attempt to control mold growth in maize–legume-fortified flours, fermented maize, blanched pigeon pea, and soybean seeds were dried at 65 °C for 8 h. The milled, maize–pigeon pea, and maize–soybean flour, in three concentrations and control samples, were stored in four packaging materials: low density polyethylene, high density polyethylene, plastic (polypropylene) and aluminum containers under simulated tropical conditions of 28 ± 2 °C and 83 ± 2% relative humidity for up to 24 weeks. The stored products were assessed periodically for water activity (a w) and fungal counts. Dominant mold isolates from the flours were further characterized and identified. Results demonstrated that the initial a w (0.15–0.17) increased to 0.17–0.24 after 24 weeks. Fungal counts ranged from 1.69 to 2.31 log10 CFU/g initially to 2.6 to 3.79 log10 CFU/g by the end of storage. The a w of maize–pigeon pea flour and maize–soybean flour, regardless of packaging, was not significantly different (p ≥ 0.05) over time; however, fungal counts were significantly different (p ≤ 0.05). Seven fungal species were identified from the flours: Cladosporium spp., Alternaria alternata, Paecilomyces variotii, Fusarium spp., Rhizopus spp., Scopulariopsis spp., and Epiccocum nigrum. Cladosporium cladosporioides was the dominant mold species in all the flours, with the highest in the maize–pigeon pea flours after 24 weeks of storage. Subsequent aflatoxin analyses indicated low levels (<20 ppb) throughout the storage period, regardless of packaging material. This study demonstrates that a w, fungal counts, and aflatoxin levels of the flours were within tolerable limits. The information from this study may be useful to processors, regulators, or researchers who are interested in identifying suitable packaging materials for these types of flours.
      PubDate: 2017-04-27
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