for Journals by Title or ISSN
for Articles by Keywords
help

Publisher: Springer-Verlag (Total: 2350 journals)

 A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  

  First | 3 4 5 6 7 8 9 10 | Last   [Sort by number of followers]   [Restore default list]

Showing 1201 - 1400 of 2350 Journals sorted alphabetically
J. of Clinical Geropsychology     Hybrid Journal   (Followers: 1)
J. of Clinical Immunology     Hybrid Journal   (Followers: 14, SJR: 1.611, CiteScore: 3)
J. of Clinical Monitoring and Computing     Hybrid Journal   (Followers: 1, SJR: 0.712, CiteScore: 2)
J. of Clinical Psychology in Medical Settings     Hybrid Journal   (Followers: 14, SJR: 0.596, CiteScore: 2)
J. of Cluster Science     Hybrid Journal   (SJR: 0.332, CiteScore: 1)
J. of Coal Science and Engineering (China)     Hybrid Journal  
J. of Coastal Conservation     Hybrid Journal   (Followers: 5, SJR: 0.393, CiteScore: 1)
J. of Coatings Technology and Research     Hybrid Journal   (Followers: 5, SJR: 0.415, CiteScore: 2)
J. of Combinatorial Optimization     Hybrid Journal   (Followers: 6, SJR: 0.579, CiteScore: 1)
J. of Communications Technology and Electronics     Hybrid Journal   (Followers: 2, SJR: 0.273, CiteScore: 1)
J. of Community Genetics     Hybrid Journal   (SJR: 0.687, CiteScore: 1)
J. of Community Health     Hybrid Journal   (Followers: 8, SJR: 0.784, CiteScore: 2)
J. of Comparative Physiology A: Neuroethology, Sensory, Neural, and Behavioral Physiology     Hybrid Journal   (Followers: 10, SJR: 1.246, CiteScore: 2)
J. of Comparative Physiology B : Biochemical, Systemic, and Environmental Physiology     Hybrid Journal   (Followers: 5, SJR: 0.952, CiteScore: 2)
J. of Compassionate Health Care     Open Access   (Followers: 3)
J. of Computational Analysis and Applications     Hybrid Journal   (SJR: 0.396, CiteScore: 1)
J. of Computational Electronics     Hybrid Journal   (Followers: 4, SJR: 0.274, CiteScore: 1)
J. of Computational Neuroscience     Hybrid Journal   (Followers: 25, SJR: 0.888, CiteScore: 2)
J. of Computer and Systems Sciences Intl.     Hybrid Journal   (SJR: 0.316, CiteScore: 1)
J. of Computer Science and Technology     Open Access   (Followers: 5, SJR: 0.295, CiteScore: 1)
J. of Computer Virology and Hacking Techniques     Hybrid Journal   (Followers: 6, SJR: 0.271, CiteScore: 1)
J. of Computer-Aided Molecular Design     Hybrid Journal   (Followers: 3, SJR: 0.941, CiteScore: 3)
J. of Computers in Education     Hybrid Journal   (Followers: 12)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 12, SJR: 1.019, CiteScore: 2)
J. of Consumer Policy     Hybrid Journal   (Followers: 7, SJR: 0.56, CiteScore: 2)
J. of Contemporary Mathematical Analysis     Hybrid Journal   (SJR: 0.353, CiteScore: 0)
J. of Contemporary Physics (Armenian Academy of Sciences)     Hybrid Journal   (Followers: 10, SJR: 0.229, CiteScore: 0)
J. of Contemporary Psychotherapy     Hybrid Journal   (Followers: 6, SJR: 0.473, CiteScore: 1)
J. of Control Theory and Applications     Hybrid Journal   (Followers: 2)
J. of Control, Automation and Electrical Systems     Hybrid Journal   (Followers: 9, SJR: 0.274, CiteScore: 1)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 3, SJR: 0.316, CiteScore: 1)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 6, SJR: 0.506, CiteScore: 1)
J. of Cryptographic Engineering     Partially Free   (Followers: 4, SJR: 0.423, CiteScore: 2)
J. of Cryptology     Hybrid Journal   (Followers: 3, SJR: 0.347, CiteScore: 2)
J. of Cultural Economics     Hybrid Journal   (Followers: 2, SJR: 0.607, CiteScore: 2)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 10)
J. of Derivatives & Hedge Funds     Hybrid Journal   (Followers: 7)
J. of Developmental and Physical Disabilities     Hybrid Journal   (Followers: 7, SJR: 0.605, CiteScore: 1)
J. of Digital Imaging     Hybrid Journal   (Followers: 6, SJR: 0.54, CiteScore: 2)
J. of Direct Data and Digital Marketing Practice     Hybrid Journal   (Followers: 8, SJR: 0.157, CiteScore: 0)
J. of Dynamical and Control Systems     Hybrid Journal   (Followers: 1, SJR: 0.316, CiteScore: 1)
J. of Dynamics and Differential Equations     Hybrid Journal   (SJR: 1.208, CiteScore: 1)
J. of Earth Science     Hybrid Journal   (Followers: 9, SJR: 0.604, CiteScore: 1)
J. of Earth System Science     Open Access   (Followers: 49, SJR: 0.366, CiteScore: 1)
J. of East Asian Linguistics     Hybrid Journal   (Followers: 6, SJR: 0.319, CiteScore: 0)
J. of Echocardiography     Hybrid Journal   (Followers: 5, SJR: 0.337, CiteScore: 1)
J. of Ecology and Environment     Open Access   (Followers: 1, SJR: 0.171, CiteScore: 0)
J. of Economic Growth     Hybrid Journal   (Followers: 21, SJR: 5.529, CiteScore: 5)
J. of Economic Interaction and Coordination     Hybrid Journal   (SJR: 0.559, CiteScore: 1)
J. of Economics     Hybrid Journal   (Followers: 12, SJR: 0.434, CiteScore: 1)
J. of Economics and Finance     Hybrid Journal   (Followers: 6, SJR: 0.227, CiteScore: 0)
J. of Educational Change     Hybrid Journal   (Followers: 6, SJR: 0.932, CiteScore: 1)
J. of Elasticity     Hybrid Journal   (Followers: 6, SJR: 0.899, CiteScore: 2)
J. of Electroceramics     Hybrid Journal   (SJR: 0.427, CiteScore: 1)
J. of Electronic Materials     Hybrid Journal   (Followers: 4, SJR: 0.474, CiteScore: 2)
J. of Electronic Testing     Hybrid Journal   (Followers: 2, SJR: 0.191, CiteScore: 1)
J. of Electronics (China)     Hybrid Journal   (Followers: 4)
J. of Elementary Science Education     Hybrid Journal   (Followers: 8, SJR: 1.243, CiteScore: 3)
J. of Elliptic and Parabolic Equations     Hybrid Journal  
J. of Engineering Mathematics     Hybrid Journal   (SJR: 0.418, CiteScore: 1)
J. of Engineering Physics and Thermophysics     Hybrid Journal   (Followers: 1, SJR: 0.316, CiteScore: 0)
J. of Engineering Research     Open Access   (Followers: 1, SJR: 0.138, CiteScore: 0)
J. of Engineering Thermophysics     Hybrid Journal   (Followers: 4, SJR: 0.435, CiteScore: 1)
J. of Environmental Studies and Sciences     Partially Free   (Followers: 2, SJR: 0.404, CiteScore: 1)
J. of Ethology     Hybrid Journal   (Followers: 2, SJR: 0.591, CiteScore: 1)
J. of Evolution Equations     Hybrid Journal   (SJR: 1.588, CiteScore: 1)
J. of Evolutionary Biochemistry and Physiology     Hybrid Journal   (Followers: 1)
J. of Evolutionary Economics     Hybrid Journal   (Followers: 7, SJR: 0.518, CiteScore: 1)
J. of Experimental and Theoretical Physics     Hybrid Journal   (Followers: 3, SJR: 0.437, CiteScore: 1)
J. of Experimental Criminology     Hybrid Journal   (Followers: 48, SJR: 2.639, CiteScore: 4)
J. of Failure Analysis and Prevention     Hybrid Journal   (Followers: 5, SJR: 0.315, CiteScore: 1)
J. of Family and Economic Issues     Hybrid Journal   (Followers: 3, SJR: 0.587, CiteScore: 1)
J. of Family Violence     Hybrid Journal   (Followers: 41, SJR: 0.679, CiteScore: 1)
J. of Financial Services Marketing     Hybrid Journal   (Followers: 4, SJR: 0.289, CiteScore: 1)
J. of Financial Services Research     Hybrid Journal   (Followers: 25, SJR: 1.31, CiteScore: 1)
J. of Fixed Point Theory and Applications     Hybrid Journal   (SJR: 0.416, CiteScore: 1)
J. of Fluorescence     Hybrid Journal   (Followers: 3, SJR: 0.391, CiteScore: 2)
J. of Food Measurement and Characterization     Hybrid Journal   (SJR: 0.369, CiteScore: 1)
J. of Food Science and Technology     Hybrid Journal   (Followers: 6, SJR: 0.689, CiteScore: 2)
J. of Forest Research     Hybrid Journal   (Followers: 2, SJR: 0.371, CiteScore: 1)
J. of Forestry Research     Hybrid Journal   (Followers: 3, SJR: 0.401, CiteScore: 1)
J. of Fourier Analysis and Applications     Hybrid Journal   (Followers: 1, SJR: 1.024, CiteScore: 1)
J. of Friction and Wear     Hybrid Journal   (Followers: 7, SJR: 0.432, CiteScore: 1)
J. of Fusion Energy     Hybrid Journal   (Followers: 3, SJR: 0.411, CiteScore: 1)
J. of Gambling Studies     Hybrid Journal   (Followers: 7, SJR: 0.969, CiteScore: 2)
J. of Gastroenterology     Hybrid Journal   (Followers: 11, SJR: 2.322, CiteScore: 5)
J. of Gastrointestinal Cancer     Hybrid Journal   (Followers: 3, SJR: 0.414, CiteScore: 1)
J. of Gastrointestinal Surgery     Hybrid Journal   (Followers: 11, SJR: 1.556, CiteScore: 3)
J. of General Internal Medicine     Hybrid Journal   (Followers: 16, SJR: 1.612, CiteScore: 2)
J. of General Plant Pathology     Hybrid Journal   (SJR: 0.529, CiteScore: 1)
J. of Genetic Counseling     Hybrid Journal   (Followers: 6, SJR: 0.761, CiteScore: 2)
J. of Genetics     Open Access   (Followers: 5, SJR: 0.357, CiteScore: 1)
J. of Geodesy     Hybrid Journal   (Followers: 8, SJR: 2.399, CiteScore: 4)
J. of Geographical Sciences     Hybrid Journal   (Followers: 1, SJR: 0.759, CiteScore: 2)
J. of Geographical Systems     Hybrid Journal   (Followers: 4, SJR: 0.589, CiteScore: 2)
J. of Geometric Analysis     Hybrid Journal   (Followers: 2, SJR: 1.497, CiteScore: 1)
J. of Geometry     Hybrid Journal   (Followers: 1, SJR: 0.265, CiteScore: 0)
J. of Global Optimization     Hybrid Journal   (Followers: 4, SJR: 1.311, CiteScore: 2)
J. of Global Policy and Governance     Hybrid Journal   (Followers: 10)
J. of Grid Computing     Hybrid Journal   (Followers: 1, SJR: 0.698, CiteScore: 4)
J. of Happiness Studies     Hybrid Journal   (Followers: 26, SJR: 0.827, CiteScore: 2)
J. of Hematopathology     Hybrid Journal   (Followers: 3, SJR: 0.26, CiteScore: 0)
J. of Heuristics     Hybrid Journal   (Followers: 4, SJR: 1.008, CiteScore: 2)
J. of High Energy Physics     Hybrid Journal   (Followers: 17, SJR: 1.227, CiteScore: 4)
J. of Homotopy and Related Structures     Hybrid Journal   (SJR: 0.539, CiteScore: 0)
J. of Housing and the Built Environment     Hybrid Journal   (Followers: 7, SJR: 0.794, CiteScore: 2)
J. of Huazhong University of Science and Technology [Medical Sciences]     Hybrid Journal   (SJR: 0.406, CiteScore: 1)
J. of Ichthyology     Hybrid Journal   (Followers: 2, SJR: 0.284, CiteScore: 0)
J. of Immigrant and Minority Health     Hybrid Journal   (Followers: 12, SJR: 0.735, CiteScore: 1)
J. of Inclusion Phenomena and Macrocyclic Chemistry     Hybrid Journal   (Followers: 1)
J. of Indian Council of Philosophical Research     Hybrid Journal  
J. of Indian Philosophy     Hybrid Journal   (Followers: 9, SJR: 0.267, CiteScore: 0)
J. of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 16, SJR: 1.107, CiteScore: 3)
J. of Industry, Competition and Trade     Hybrid Journal   (Followers: 8, SJR: 0.333, CiteScore: 1)
J. of Infection and Chemotherapy     Hybrid Journal   (Followers: 2, SJR: 0.848, CiteScore: 2)
J. of Information Technology     Hybrid Journal   (Followers: 56, SJR: 1.752, CiteScore: 4)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 11, SJR: 0.135, CiteScore: 0)
J. of Infrared, Millimeter and Terahertz Waves     Hybrid Journal   (Followers: 2, SJR: 0.803, CiteScore: 2)
J. of Inherited Metabolic Disease     Hybrid Journal   (Followers: 2, SJR: 1.668, CiteScore: 3)
J. of Inorganic and Organometallic Polymers and Materials     Partially Free   (Followers: 10, SJR: 0.402, CiteScore: 2)
J. of Insect Behavior     Hybrid Journal   (Followers: 7, SJR: 0.521, CiteScore: 1)
J. of Insect Conservation     Hybrid Journal   (Followers: 10, SJR: 0.842, CiteScore: 2)
J. of Intelligent and Robotic Systems     Hybrid Journal   (Followers: 3, SJR: 0.537, CiteScore: 2)
J. of Intelligent Information Systems     Hybrid Journal   (Followers: 1, SJR: 0.481, CiteScore: 2)
J. of Intelligent Manufacturing     Hybrid Journal   (Followers: 3, SJR: 1.179, CiteScore: 3)
J. of Interventional Cardiac Electrophysiology     Hybrid Journal   (SJR: 1.017, CiteScore: 2)
J. of Intl. Business Studies     Hybrid Journal   (Followers: 37, SJR: 5.198, CiteScore: 7)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 12, SJR: 0.57, CiteScore: 2)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 14, SJR: 0.499, CiteScore: 1)
J. of Intl. Relations and Development     Hybrid Journal   (Followers: 20, SJR: 0.758, CiteScore: 1)
J. of Labor Research     Hybrid Journal   (Followers: 19, SJR: 0.209, CiteScore: 1)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 6, SJR: 0.361, CiteScore: 1)
J. of Low Temperature Physics     Hybrid Journal   (Followers: 3, SJR: 0.471, CiteScore: 1)
J. of Machinery Manufacture and Reliability     Hybrid Journal   (Followers: 2, SJR: 0.238, CiteScore: 0)
J. of Mammalian Evolution     Hybrid Journal   (Followers: 6, SJR: 1.19, CiteScore: 2)
J. of Mammary Gland Biology and Neoplasia     Hybrid Journal   (Followers: 2, SJR: 1.278, CiteScore: 3)
J. of Management and Governance     Hybrid Journal   (Followers: 9, SJR: 0.441, CiteScore: 1)
J. of Management Control     Hybrid Journal   (Followers: 6, SJR: 0.262, CiteScore: 1)
J. of Marine Science and Application     Hybrid Journal   (Followers: 2, SJR: 0.288, CiteScore: 1)
J. of Marine Science and Technology     Hybrid Journal   (Followers: 3, SJR: 0.784, CiteScore: 2)
J. of Maritime Archaeology     Hybrid Journal   (Followers: 17, SJR: 0.29, CiteScore: 1)
J. of Market-Focused Management     Hybrid Journal   (Followers: 2)
J. of Marketing Analytics     Hybrid Journal   (Followers: 5, SJR: 0.206, CiteScore: 1)
J. of Material Cycles and Waste Management     Hybrid Journal   (Followers: 2, SJR: 0.491, CiteScore: 2)
J. of Materials Engineering and Performance     Hybrid Journal   (Followers: 23, SJR: 0.611, CiteScore: 2)
J. of Materials Science     Hybrid Journal   (Followers: 22, SJR: 0.807, CiteScore: 3)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 4, SJR: 0.503, CiteScore: 2)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 4, SJR: 0.647, CiteScore: 3)
J. of Mathematical Biology     Hybrid Journal   (Followers: 9, SJR: 0.977, CiteScore: 2)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 3, SJR: 0.332, CiteScore: 1)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 8, SJR: 1.613, CiteScore: 1)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 5, SJR: 0.724, CiteScore: 2)
J. of Mathematical Modelling and Algorithms     Hybrid Journal   (Followers: 1)
J. of Mathematical Sciences     Hybrid Journal   (SJR: 0.304, CiteScore: 0)
J. of Mathematics Teacher Education     Hybrid Journal   (Followers: 16, SJR: 1.006, CiteScore: 1)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 3)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 5, SJR: 0.553, CiteScore: 1)
J. of Medical and Biological Engineering     Hybrid Journal   (Followers: 4, SJR: 0.356, CiteScore: 1)
J. of Medical Humanities     Hybrid Journal   (Followers: 22, SJR: 0.249, CiteScore: 1)
J. of Medical Systems     Hybrid Journal   (SJR: 0.619, CiteScore: 3)
J. of Medical Toxicology     Hybrid Journal   (Followers: 5, SJR: 0.74, CiteScore: 2)
J. of Medical Ultrasonics     Hybrid Journal   (Followers: 2, SJR: 0.221, CiteScore: 1)
J. of Medicine and the Person     Hybrid Journal  
J. of Membrane Biology     Hybrid Journal   (Followers: 1, SJR: 0.567, CiteScore: 2)
J. of Micro-Bio Robotics     Hybrid Journal   (SJR: 0.783, CiteScore: 3)
J. of Microbiology     Hybrid Journal   (Followers: 8, SJR: 0.911, CiteScore: 2)
J. of Mining Science     Hybrid Journal   (Followers: 4, SJR: 0.316, CiteScore: 1)
J. of Molecular Evolution     Hybrid Journal   (Followers: 6, SJR: 0.911, CiteScore: 2)
J. of Molecular Histology     Hybrid Journal   (Followers: 4, SJR: 0.981, CiteScore: 2)
J. of Molecular Medicine     Hybrid Journal   (Followers: 11, SJR: 2.177, CiteScore: 5)
J. of Molecular Modeling     Hybrid Journal   (Followers: 4, SJR: 0.36, CiteScore: 1)
J. of Molecular Neuroscience     Partially Free   (Followers: 11, SJR: 0.974, CiteScore: 2)
J. of Mountain Science     Hybrid Journal   (Followers: 2, SJR: 0.442, CiteScore: 1)
J. of Muscle Research and Cell Motility     Hybrid Journal   (Followers: 1, SJR: 0.936, CiteScore: 2)
J. of Nanoparticle Research     Hybrid Journal   (Followers: 3, SJR: 0.528, CiteScore: 2)
J. of Natural Medicines     Hybrid Journal   (SJR: 0.643, CiteScore: 2)
J. of Near-Death Studies     Hybrid Journal   (Followers: 1)
J. of Nephrology     Hybrid Journal   (Followers: 4, SJR: 1.003, CiteScore: 2)
J. of Network and Systems Management     Hybrid Journal   (SJR: 0.264, CiteScore: 2)
J. of Neural Transmission     Hybrid Journal   (Followers: 2, SJR: 1.232, CiteScore: 3)
J. of Neuro-Oncology     Hybrid Journal   (Followers: 2, SJR: 1.168, CiteScore: 3)
J. of Neuroimmune Pharmacology     Hybrid Journal   (Followers: 1, SJR: 1.379, CiteScore: 3)
J. of Neurology     Hybrid Journal   (Followers: 16, SJR: 1.626, CiteScore: 3)
J. of NeuroVirology     Hybrid Journal   (Followers: 1, SJR: 1.475, CiteScore: 3)
J. of Nondestructive Evaluation     Hybrid Journal   (Followers: 9, SJR: 0.773, CiteScore: 2)
J. of Nonlinear Science     Hybrid Journal   (SJR: 1.568, CiteScore: 2)
J. of Nonverbal Behavior     Hybrid Journal   (Followers: 5, SJR: 0.92, CiteScore: 2)
J. of Nuclear Cardiology     Hybrid Journal   (SJR: 0.796, CiteScore: 2)
J. of Nutrition, Health and Aging     Hybrid Journal   (Followers: 24, SJR: 1.249, CiteScore: 3)
J. of Obstetrics and Gynecology of India     Hybrid Journal   (Followers: 4, SJR: 0.236, CiteScore: 0)
J. of Occupational Rehabilitation     Hybrid Journal   (Followers: 16, SJR: 0.88, CiteScore: 2)
J. of Ocean Engineering and Marine Energy     Hybrid Journal   (Followers: 4, SJR: 0.913, CiteScore: 2)
J. of Ocean University of China (English Edition)     Hybrid Journal   (Followers: 1, SJR: 0.265, CiteScore: 1)
J. of Oceanography     Hybrid Journal   (Followers: 11, SJR: 0.989, CiteScore: 2)
J. of Ocular Biology, Diseases, and Informatics     Hybrid Journal  
J. of Optical and Fiber Communications Reports     Hybrid Journal   (Followers: 4)
J. of Optics     Hybrid Journal   (Followers: 8)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 5, SJR: 0.813, CiteScore: 1)
J. of Ornithology     Hybrid Journal   (Followers: 23)
J. of Orofacial Orthopedics / Fortschritte der Kieferorthopädie     Hybrid Journal   (SJR: 0.579, CiteScore: 1)

  First | 3 4 5 6 7 8 9 10 | Last   [Sort by number of followers]   [Restore default list]

Journal Cover
European Food Research and Technology
Journal Prestige (SJR): 0.737
Citation Impact (citeScore): 2
Number of Followers: 8  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385
Published by Springer-Verlag Homepage  [2350 journals]
  • Carob as cocoa substitute: a review on composition, health benefits and
           food applications
    • Authors: Andreas Loullis; Eftychia Pinakoulaki
      Pages: 959 - 977
      Abstract: Cocoa originates from the beans of the cocoa tree (Theobroma cacao L.). It is an important commodity and the main ingredient in chocolate manufacture. Its value and quality are related to complex flavors and to its distinct sensory properties. The increasing demand for cocoa and its rising price urges the research for cocoa substitutes. A potential substitute for cocoa is carob. Carob is the fruit of an evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, well known for its valuable locust bean gum and also for carob powder and syrup that are obtained from carob pulp. Cocoa beans and carob pods contain various phytochemicals including polyphenols, proteins and amino acids, fatty acids, carbohydrates and fiber. Phytochemicals represent an important source of nutrients and compounds that are beneficial to human health. In this review, phytochemicals in cocoa beans and carob pods and their impact on human health are reviewed. The bioactive compounds that are present in carob, in conjunction with the cocoa-like flavors and unique sensory properties that are enhanced by carob powder roasting, underline carob’s potential to substitute cocoa in various food products. These food applications are discussed in this review.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3018-8
      Issue No: Vol. 244, No. 6 (2018)
       
  • Purification and identification of ACE-inhibiting peptides from wild pine
           nut peptide fractions (PNPF)
    • Authors: Xiuqi Liu; Xinyu Miao; Dan Wu; Chunlei Liu; Li Fang; Jingsheng Liu; Weihong Min
      Pages: 979 - 988
      Abstract: Pine nut is a substance rich in nutrients. The protein content of nut is 47.69%, which is rich in the essential amino acids required by human body, and is the source of nutritionally balanced protein. Pine nut is a good source for the preparation of bioactive peptides due to its special amino acid composition. Isolate protein was obtained from Changbai Mountain pine nut, it was hydrolyzed by alkaline protease, and the hydrolysates were separated and purified by ultrafiltration, Sephadex G-15, and RP-HPLC. The ACE inhibitor peptides sequence of YLLK (Tyr-Leu-Leu-Lys), YLVPH (Tyr-Leu-Val-Pro-His), and YRLD (Tyr-Arg-Leu-Asp) were identified from PNPF using matrix-assisted laser desorption/ionization time-of-flight/time-of-flight mass spectrometry (MALDI TOF/TOF MS). In the present study, in vitro cell experiment and gastrointestinal simulation of pine nut peptide fractions (PNPFs) were investigated. Results indicated that a certain concentration of PNPF (YLVPH,YRLD, and YLLK) had the inhibition of cell proliferation. However, the addition of PNPF (YLVPH,YRLD, and YLLK) can alleviate the damage of HUVEC which was added the Ang II (10−7 mol/L). Combined with the whole gastrointestinal tract simulation environment, YLVPH peptide and YRLD peptide were not suitable for use as an ACE inhibitory peptide. YLLK peptide was very suitable for use as an ACE inhibitory peptide.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-2987-y
      Issue No: Vol. 244, No. 6 (2018)
       
  • Prediction of rye flour baking quality based on parameters of swelling
           curve
    • Authors: Sylwia Stępniewska; Elżbieta Słowik; Grażyna Cacak-Pietrzak; Daria Romankiewicz; Anna Szafrańska; Dariusz Dziki
      Pages: 989 - 997
      Abstract: The objective of this work was to use the swelling curve test for the evaluation of the baking value of rye flours commonly used for bread production. Ten rye flours obtained from industrial mills were used for investigations. The parameters characterized the flour properties such as protein content, ash content, pentosans content, falling number, amylograph peak viscosity and water absorption were determined. Besides, the swelling curve test and the baking test were performed. The results showed significant relations between flour properties and bread quality. Especially, all viscosity parameters obtained on the basis of swelling curve could be used for rye flour baking quality evaluation. Especially, the logarithmic decrease of viscosity was negatively correlated with crumb bread hardness after 1 and 4 days after baking (r = − 0.802 and − 0.789, respectivietly). Besides, the breads with the lowest volume were obtained from flour with low amylograph peak viscosity and low logarithmic decrease of viscosity. In summary, the swelling curve test can be used as a useful tool for the evaluation of baking quality of rye flour.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3014-z
      Issue No: Vol. 244, No. 6 (2018)
       
  • Improvement of techno-functional properties of edible insect protein from
           migratory locust by enzymatic hydrolysis
    • Authors: Benedict Purschke; Pia Meinlschmidt; Christine Horn; Oskar Rieder; Henry Jäger
      Pages: 999 - 1013
      Abstract: Enzymatic hydrolysis of migratory locust (Locusta migratoria L.) protein flour (MLPF) was investigated as a method to improve the techno-functional properties. Experiments were conducted under variation of the applied proteases (Alcalase, Neutrase, Flavourzyme, Papain) or combinations thereof, enzyme–substrate ratio (0.05–1.0% w/w), heat pre-treatment (60–80 °C; 15–60 min), and hydrolysis time (0–24 h). Protein degradation was monitored in terms of degree of hydrolysis (DH) and SDS-PAGE. Solubility, emulsifying, foaming and water/oil binding properties of the hydrolysates were determined. In comparison to the control (DH = 5%), hydrolysis resulted in considerably higher DH values up to 42%. SDS-PAGE profiles revealed a steady decrease of bands between 25 and 75 kDa and an increase of low molecular weight bands (10–15 kDa). However, different heat pre-treatments resulted in impaired hydrolytic cleavage as evidenced by lower DH values. Protein solubility of MLPF hydrolysates was improved over a broad pH range from initially 10–22% up to 55% at alkaline conditions. Furthermore, hydrolysis resulted in enhanced emulsifying activity (54%) at pH 7, improved foamability (326%) at pH 3 and advanced oil binding capacity. The results of this study have clearly demonstrated the potential of targeted enzymatic degradation to improve the techno-functionality of migratory locust protein in order to produce tailored insect-based ingredients for the use in food applications.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3017-9
      Issue No: Vol. 244, No. 6 (2018)
       
  • Effects of natural antioxidants extracted from Cameroonian ginger roots on
           the oxidative stability of refined palm olein
    • Authors: Fabrice Tonfack Djikeng; Hilaire Macaire Womeni; Enti Anjaneyulu; Mallampalli Sri Lakshmi Karuna; Rachapudi Badari Narayana Prasad; Michel Linder
      Pages: 1015 - 1025
      Abstract: The objective of this study was to evaluate the effect of ginger roots methanolic extract on the stability of palm olein during accelerated storage. After analysis of the extract by the measurement of its total phenolic content by colorimetry and detection of some of its phenolic antioxidants by HPLC-DAD (high performance liquid chromatography-diode array detector) and ESI-MS (Electrospray ionization-mass spectrometer), preliminary antioxidants tests have been conducted. After these tests, the extract has been added in refined palm olein at concentration 200–1800 ppm for investigating its effect on it oxidative stability. Butylated hydroxytoluene (BHT) at it legal concentration of 200 ppm served as positive control, while palm olein without additive served as negative control. Induction time, chemical indexes (peroxide, p-Anisidine, total oxidation, thiobarbituric acid and iodine values) and changes in linoleic acid profile (analyzed by gas chromatography coupled to a flame ionization detector) of oil samples were evaluated. Results of these investigations showed ginger roots methanolic extract to be rich in phenolic antioxidants. Ferulic acid and 6-gingerol were the antioxidants detected. The extract was also efficient in reducing palm olein oxidation on Rancimat and Schaal oven test of 30 days at 70 °C. Ginger roots extract might be a viable source of natural antioxidants for stabilization of palm olein.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3019-7
      Issue No: Vol. 244, No. 6 (2018)
       
  • Highly radiogenic Sr-isotopic signature and trace element content of grape
           musts from northern Piedmont vineyards (Italy)
    • Authors: Lisa Ghezzi; Ilenia Arienzo; Antonella Buccianti; Gabriella Demarchi; Riccardo Petrini
      Pages: 1027 - 1035
      Abstract: The analysis of trace metals and metalloids, and the Sr-isotopic systematics were applied to 16 must samples from vines growing in the Sesia Val Grande Supervolcano UNESCO Global Geopark in the northern Piedmont Region (Italy), a land worldwide famous for the production of quality Nebbiolo-based red wines. Twenty-four elements were measured in each sample with inductively coupled plasma-mass spectrometry (ICP-MS). The results indicate a wide variability in trace element concentration in musts from the different vineyards. In particular, Rb and Sr reach their maximum at 5110 and 694 µg L−1, respectively, reflecting the geological nature of the magmatic bedrocks. Fe, Cu, Pb and Ba concentrations reach 3118, 1200, 130 and 720 µg L−1, respectively, suggesting a source from iron oxide, Pb–Zn and Ba ores associated to the volcanic activity. The 87Sr/86Sr ratio is in the range 0.711608–0.718160, showing a highly radiogenic signature which is uncommon in must/wine. This is consistent with the high 87Sr/86Sr isotopic ratio of the old rhyolitic bedrocks. Furthermore, the 87Sr/86Sr ratio in musts linearly correlates with the corresponding 87Rb/86Sr ratio, reflecting the Rb and 87Sr release from primary minerals during pedogenesis and matching the initial 87Sr/86Sr ratio of the parent bedrocks magmatic reservoir, thus assuming importance for authenticity assessment.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3022-z
      Issue No: Vol. 244, No. 6 (2018)
       
  • Effects of selected lactobacilli on the functional properties and
           stability of gluten-free sourdough bread
    • Authors: Denisse Bender; Vera Fraberger; Palma Szepasvári; Stefano D’Amico; S. Tömösközi; G. Cavazzi; H. Jäger; Konrad J. Domig; Regine Schoenlechner
      Pages: 1037 - 1046
      Abstract: The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back-slopping. Results showed that the bread properties were greatly affected by the Lb. strains. Millet breads achieved lower specific volumes (1.80–2.19 cm3/g), higher crumb firmness (19.01–42.19 N) and lower relative elasticities (21.5–43.4%) than buckwheat breads. Compared with the CS, Lactobacillus pentosus and Lb. hammesii positively influenced the crumb firmness of buckwheat and millet breads, respectively, while Lb. paralimentarius enhanced this property in both breads. Only one of the two Lactobacillus sanfranciscencis strains was able to improve all functional properties in both GF breads. Back-slopping of the sourdoughs revealed stable properties in case of buckwheat, while maturity of the millet sourdough could not be reached. These observations were supported by the microbial count, metabolite production and carbohydrate consumption. Mature sourdough significantly improved the crumb firmness and porosity of the GF breads. These results highlighted the importance of selecting the appropriate lactic acid bacteria strains, to maximize the quality of GF bread.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3020-1
      Issue No: Vol. 244, No. 6 (2018)
       
  • Evaluation of the Food Sniffer electronic nose for assessing the shelf
           life of fresh pork meat compared to physicochemical measurements of meat
           quality
    • Authors: Héctor L. Ramírez; Almudena Soriano; Sergio Gómez; Juan Ubeda Iranzo; Ana I. Briones
      Pages: 1047 - 1055
      Abstract: In food technology applications, electronic noses have been used on the on-line control of different processes. In this study, assessment of shelf life of fresh pork meat that had been stored under refrigeration in aerobic conditions using an electronic nose pocket device was tried. The physicochemical, sensory, and microbiological parameters of white female pork tenderloin, stored at 4 °C for 7 days, were related to the response obtained with an electronic nose device (Food Sniffer®) (FS) to validate its possible use as a rapid method of determining the shelf life of meat. The response of the electronic nose device, qualitatively validated, was significantly correlated with some parameters as microbiological counts or sensory parameters; unfortunately, tight quantitative limits between FS response and some analytical results as biogenic amine content could not be related.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3021-0
      Issue No: Vol. 244, No. 6 (2018)
       
  • Effects of peeling and/or toasting on the presence of tocopherols and
           phenolic compounds in four Italian hazelnut cultivars
    • Authors: Sabrina Lucchetti; Roberto Ambra; Gianni Pastore
      Pages: 1057 - 1064
      Abstract: Hazelnuts are a well-known source of different healthy molecules. However, only few studies have investigated deeply their amounts considering simultaneously the contribution of the cultivar, the pellicle and the effect of roasting. For such purpose, peeled/unpeeled and raw/toasted samples of “Nocchione”, “Tonda di Giffoni”, “Tonda Gentile delle Langhe” and “Tonda Gentile Romana” hazelnuts were investigated as regards to their fatty acid composition, tocopherols and total phenolic compounds. Our results indicate that all four cultivars contain a high fraction of mono- and poly-unsaturated fatty acids, about 110–210 mg/kg of tocopherols and, when unpeeled, 1250–2100 mg/kg of phenolic compounds. In particular, unpeeled and toasted “Tonda Gentile delle Langhe” hazelnuts contain more than 2 g/kg dry weight of hydrophilic phenolics and more than 200 mg/kg dry weight of tocopherols. The study confirms that the highest concentration of bioactive compounds is contained in hazelnut’s pellicle. Accordingly, a principal component analysis (PCA) demonstrates that removal of the pellicle is associated with reduced amounts of phenolic compounds and α- and γ-tocopherols. The PCA also indicates that β-tocopherol, together with total fat, are the variables that most characterize the cultivar. Toasting, on the other hand, induces the oxidation of monounsaturated fatty acids, but does not influence the presence of tocopherols and has a positive impact on the presence of phenolic compounds whose concentration significantly increased regardless of kernel’s pellicle.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3028-6
      Issue No: Vol. 244, No. 6 (2018)
       
  • Is it possible to use the stalks of Gossypium hirsitum L., an important
           by-product of cotton cultivation, as an alternative source of bioactive
           components'
    • Authors: Bulent Kirkan; Cengiz Sarikurkcu; Mahmut Copuroglu; Mustafa Cengiz; Bektas Tepe
      Pages: 1065 - 1071
      Abstract: In recent years, agricultural waste materials and wild plants have become alternative raw materials for the source of bioactive components. This study included the data from antioxidant capacity (DPPH, ABTS, CUPRAC, FRAP, phosphomolybdenum, and metal chelating) and enzyme inhibitory assays (cholinesterase, tyrosinase, α-amylase, and α-glucosidase) on Gossypium hirsutum L. stalk extracts as well as HPLC technique. Flavonoid contents of the extracts were found to be low, while the amounts of phenolics were found as 14.38 and 13.22 µmol gallic acid equivalents (GAEs)/g dry plant (dp) in the methanolic and aqueous extracts, respectively. The extracts were determined to contain significant amounts of apigenin, quercetin, (−)-epicatechin, and protocatechuic acid. The extracts exhibited remarkable antioxidant activity almost in all tests. In addition, the methanolic and aqueous extracts showed promising inhibitory activity on α-glucosidase. Phenolics, in particular, p-hydroxybenzoic and benzoic acids, were found to be in correlation with the activities of the extracts. It was concluded that the stalk, which is the post-harvest field trash of the cotton cultivation, is an alternative source of bioactive molecules and can be used in pharmaceutical and food industries for its anti-diabetic and antioxidant activities.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3029-5
      Issue No: Vol. 244, No. 6 (2018)
       
  • Characterization and ageing monitoring of Marsala dessert wines by a rapid
           FTIR-ATR method coupled with multivariate analysis
    • Authors: Concetta Condurso; Fabrizio Cincotta; Gianluca Tripodi; Antonella Verzera
      Pages: 1073 - 1081
      Abstract: Marsala is a dessert wine exclusively produced in the province of Trapani (Sicily, Italy). Twenty-nine different categories of Marsala are present on the market sort by the grape variety, production technology and aging. This research aims to develop a fast and easy method to characterize the different categories using attenuated total reflectance Fourier transform infrared (FTIR-ATR) spectroscopy combined with multivariate analysis. Principal Component Analysis (PCA), applied to spectral data, allowed separating wine samples of different sugar content and distinguishing the tanned samples (Fine, Superiore and Superior reserve) from the most valuable Virgin ones. Moreover, Linear Discriminant Analysis (LDA) was applied to the spectral data with a CV higher than 20% to discriminate among Marsala wines of different aging times. The results showed a complete discrimination of 100%. The confusion matrix of cross validation was equal to 87.76% indicating a high percentage of correct classification also in prediction. The proposed method is promising as it is simple and rapid and no sample pre-treatment steps are required. Moreover, it is environmentally friendly since no organic solvents are used. It could be of great interest to verify the conformity of the Marsala wines to the declaration labeled; moreover, it could be used for wine aging monitoring and/or verifying the effects of innovation in the production process.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3025-9
      Issue No: Vol. 244, No. 6 (2018)
       
  • Influence of matrix on the bioavailability of nine fungicides in wine
           grape and red wine
    • Authors: J. Oliva; G. Martínez; S. Cermeño; M. Motas; A. Barba; M. A. Cámara
      Pages: 1083 - 1090
      Abstract: The influence of the matrix and the concentration of the pesticides on the bioavailability of the dimethomorph, ametoctradin, boscalid, fenhexamid, mepanipyrim, cyazofamid, kresoxim-methyl, pyraclostrobin, and metrofenone fungicides in grapes and red wine are studied. Bioavailability is calculated using an in vitro procedure and by simulating human gastric digestion by dialyzation of the fungicides at six concentrations (0.1, 0.5, 1, 2, 5, and 10 mg kg−1) in the semipermeable cellulose membrane. Analyses were carried out by QuEChERS extraction method and liquid chromatography with mass spectrometry with a triple quadrupole analyzer detection (LC-MS/MS QqQ). The results indicated a clear effect of the concentration and matrix, with dialyzation in grapes and red wine beginning in some fungicides from just 2 mg kg1, and in water from 5 mg kg−1. The different matrices can also be ordered according to the matrix effect: water > red wine > grape. The fungicides which present greatest bioavailability are, in order: ametoctradin in grape and red wine, boscalid in red wine and water, dimethomorph in water, and fenhexamid in red wine and water.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3031-y
      Issue No: Vol. 244, No. 6 (2018)
       
  • Seedless table grape residues as a source of polyphenols: comparison and
           optimization of non-conventional extraction techniques
    • Authors: Pasquale Crupi; Tiziana Dipalmo; Maria Lisa Clodoveo; Aline T. Toci; Antonio Coletta
      Pages: 1091 - 1100
      Abstract: Grape skins are one of the most important leftovers of grape juice production, and are also a good source of bioactive compounds, especially phenolic antioxidants and fiber, because they are not stressed as the winemaking process occurs. Their extracts may be used as functional components of enriched foods and beverage, both to color the products and to supplement with bio-functional metabolites. Therefore, in this work, ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) were optimized and compared using response surface methodology (RSM) and desirability function (D) statistical tools, at selected temperature and solvent type (close to 50 °C and water/ethanol/phosphoric acid 70:30:1) but varying contact time (t) and sample-to-solvent ratio (S/L), to find the best conditions for the extraction of the main polyphenols present in table grape skin (Apulia Rose cv.) residues from juice processing. The mathematical models built in this investigation showed that the highest significant factor (P < 0.001) was t, influencing the extraction of all compounds irrespective of the technique used, with the optimal results obtained at intermediate levels (10.5 and 21 min for MAE and UAE, respectively). On the contrary, the only S/L factor was not always significant, even though higher amount of polyphenols were generally recovered at low solid/liquid ratio (0.05 and 0.07 g/mL for MAE and UAE, respectively). Finally, UAE extracts exhibited higher content of anthocyanins, procyanidins, flavonols, and stilbenes than MAE, with values ranging from 1.5 to 69.6 mg/100 g of fresh weight.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3030-z
      Issue No: Vol. 244, No. 6 (2018)
       
  • Inhibitors of advanced glycation end products from coffee bean roasting
           by-product
    • Authors: Beatriz Fernandez-Gomez; Chiara Nitride; Monica Ullate; Gianfranco Mamone; Pasquale Ferranti; Maria Dolores del Castillo
      Pages: 1101 - 1110
      Abstract: The present study aimed to obtain novel information regarding the pathways of a polyphenol-rich coffee silverskin extract (CSE) for inhibiting the formation of advanced glycation products (AGE). Chlorogenic acid (CGA) is the main phenol present in coffee beans. The contribution of CGA to the antiglycoxidative properties of CSE was also evaluated by analysis of CGA standard. The CGA (90%) and CSE (49%) significantly inhibited (p < 0.001) the formation of fluorescent AGE in a protein–methylglyoxal (MGO) model system (37 °C for 96 h). The lack of MGO-derivative AGE in the presence of CGA and CSE was verified using liquid chromatography–tandem mass spectrometry techniques, which evidenced the almost complete absence of arginine adducts after 24 h of reaction. The inhibitory effect of polyphenols present in CSE may be associated to its carbonyl trapping capacity as well as to its ability to react with side-chains of protein amino residues blocking the reaction sites. In conclusion, aqueous CSE can be considered a natural source of various inhibitors of in vitro formation of AGE acting by different pathways.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3023-y
      Issue No: Vol. 244, No. 6 (2018)
       
  • Effect of glucose glycosylation following limited enzymatic hydrolysis on
           functional and conformational properties of black bean protein isolate
    • Authors: Jing Xu; Dong Han; Zijing Chen; Meng Li; Hua Jin
      Pages: 1111 - 1120
      Abstract: The effect of glycosylation following limited enzymatic hydrolysis on conformational and functional properties of black bean protein isolate (BBPI) was investigated in this study. The black bean protein hydrolysate (HBBPI) was prepared using alcalase at pH 9.0 and then glycosylated with glucose (G) at 80 °C for different incubation times from 1 to 6 h. Grafted HBBPI with glucose (HBBPI-G conjugates) had a higher molecular weight than HBBPI by SDS-PAGE analysis. HBBPI-G conjugates had a higher content of β-turn and random coil, but a lower content of α-helix and β-sheet structure than BBPI. HBBPI-G conjugates had lower fluorescence intensity and exhibited bathochromic shift compared with BBPI. Subsequently, the functional properties were also evaluated. Results indicated that the emulsifying activity and solubility were obviously improved (P < 0.05) by HBBPI-G conjugates incubated for 4 h with 6.5% degree of hydrolysis compared to BBPI. Additionally, the glycosylation had positive effects on the reducing power and hydroxyl radical scavenging rate. Therefore, the combination of limited hydrolysis and glycation can be used as an effective method for BBPI modification to obtain enhanced functional properties.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-018-3032-5
      Issue No: Vol. 244, No. 6 (2018)
       
  • Glucosinolate and carotenoid content of white- and yellow-flowering
           rapeseed grown for human consumption as sprouts and seedlings under light
           emitting diodes
    • Authors: Marie Groenbaek; Erik Tybirk; Hanne L. Kristensen
      Pages: 1121 - 1131
      Abstract: Human consumption of rapeseed (Brassica napus L.) sprouts and seedlings is not common but with the development of new white-flowering cultivars, this has become a possibility. Therefore, we investigated the effect of two blue/red light ratios (low blue (LB) and high blue (HB)) provided by light emitting diodes (LED) on glucosinolate (GLS), total carotenoid, chlorophyll a and b contents in sprouts and seedlings of white- and yellow-flowering rapeseed. Highest fresh weight biomass (FW) was produced by a yellow-flowering cultivar as sprouts and seedlings and by a white-flowering cultivar as seedlings. Diverse effects of HB light were seen for FW in sprouts, whereas HB light reduced FW in seedlings. Progoitrin decreased under HB light treatment in the seedlings. Different cultivar responses were found for all individual GLSs, total aliphatic, indole and total GLSs. Total carotenoid content was affected by light treatment in sprouts, and cultivar differences were ascribed to higher carotenoid contents in yellow-flowering cultivars for both sprouts and seedlings. In conclusion, the effects of blue/red light ratios were of minor importance for GLS and carotenoid content, whereas cultivar selection had the highest impact altogether.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-017-3027-7
      Issue No: Vol. 244, No. 6 (2018)
       
  • Influence of black tea fractions addition on dough characteristics,
           textural properties and shelf life of wheat bread
    • Authors: Alina Culetu; Denisa Eglantina Duta; Wilfried Andlauer
      Pages: 1133 - 1145
      Abstract: Theanine (T) and polyphenols (P) enriched fractions obtained from decaffeinated black tea dust by fractionation on a XAD resin, were incorporated into wheat bread formulation. The effect on dough properties and quality characteristics of supplemented breads was investigated. The development time and mixing resistance of dough was significantly increased by P fraction addition, indicating a stronger dough structure. P inhibited the Gram-positive bacteria, while E. coli was only inhibited by T fraction. Addition of P fraction provided an extension of bread shelf life up to 4 days as compared to control bread, while T fraction increased shelf life for 1 day. P fraction hindered the retrogradation of amylopectin which had no antifirming effect in bread. During storage, starch retrogradation in P bread crumbs was significantly retarded as compared with the control. P fraction produced darker, harder and coarser crumb structure and lower loaf volume. Crumb hardness was negatively correlated with bread volume (r = − 0.90, p < 0.05). The electronic nose system discriminated the bread odor based on the fraction used. Bread samples of different storage times were distinguished by e-nose with discrimination index above 90.
      PubDate: 2018-06-01
      DOI: 10.1007/s00217-018-3033-4
      Issue No: Vol. 244, No. 6 (2018)
       
  • Beer as a potential source of macroelements in a diet: the analysis of
           calcium, chlorine, potassium, and phosphorus content in a popular
           low-alcoholic drink
    • Authors: Daniel Styburski; Katarzyna Janda; Irena Baranowska-Bosiacka; Agnieszka Łukomska; Karolina Dec; Marta Goschorska; Beata Michalkiewicz; Paweł Ziętek; Izabela Gutowska
      Abstract: The human body needs minerals to function properly. Since mineral deficiency leads to numerous serious disorders, it is imperative for a diet to ensure the correct supply of minerals. Due to the fact that beer is one of the most popular drinks in the world, a decision was made to determine whether this type of beverage can be considered as an important source of macroelements in a diet. For the purpose of this study, 52 types of bottled beer were analyzed. The beers were imported to Poland from Mexico (four bottles), China (six bottles), Czech Republic (four bottles), Ukraine (four bottles), Thailand (eight bottles), Vietnam (six bottles), Ireland (four bottles), Germany (four bottles), Armenia (four bottles), Italy (four bottles), and Portugal (four bottles). The analysis was performed by means of X-ray fluorescence (XRF), and the results were subjected to statistical analysis (U Mann–Whitney test). The study showed that beer is a good source of calcium and that one bottle (500 ml) covers up to 12% of the daily norm of the National Food and Nutrition Institute in Warsaw, Poland (IŻŻ), and up to 15.5% in reference to US norms. The rest of the studied elements (chlorine, potassium, phosphorus) cover up to 3% of the daily need.
      PubDate: 2018-05-25
      DOI: 10.1007/s00217-018-3098-0
       
  • Effect of HPMC and CMC on rheological behavior at different temperatures
           of gluten-free bread formulations based on rice and buckwheat flours
    • Authors: Noemi Baldino; Francesca Laitano; Francesca R. Lupi; Stefano Curcio; Domenico Gabriele
      Abstract: This paper reports a study on the effect of cellulose derivative hydrocolloids on the rheological behavior of gluten-free (GF) formulations suitable for bread production. A comprehensive rheological study, based on small amplitude oscillations at different temperatures, was performed with the aim of better understanding the interactions among the components (flours and hydrocolloids). A whole-wheat flour recipe was used as a control. A mixture of rice and buckwheat flour was used in GF products and hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were added to the formulation and used separately at four different percentages (0.1–1.5% on flour basis). The effect of water content on the rheological properties of dough was investigated for samples prepared at 1% of hydrocolloids and it was observed that high water levels lead to doughs more similar to the benchmark. The potential results, in bread production, were investigated, in a preliminary way for few formulations, through the qualitative analysis of bread samples obtained by lab scale baking tests.
      PubDate: 2018-05-25
      DOI: 10.1007/s00217-018-3096-2
       
  • Processed tomatoes improves the antioxidant status of carbon
           tetrachloride-intoxicated rat tissues
    • Authors: Carmen Pinto; Beatriz Rodriguez-Galdon; Juan J. Cestero; Pedro Macias
      Abstract: As a result of thermal treatments of tomatoes, a significant lycopene degradation is produced, being modulated this effect by the moisture content. It is of great interest, as a consequence, to know the effect of thermal processes on nutritional properties of tomatoes. The information obtained may be a valuable tool to optimize the conditions of thermal processing, mainly temperature and water content, to minimize lycopene degradation. In the present study, we compared the efficiency of three types of processed tomatoes, i.e., Cold Break, Oleoresin, and Powder, as protection agents against oxidative stress induced by carbon tetrachloride (CCl4) in the liver, kidney, heart, lung, and brain tissues of rats. To check the antioxidant properties of these processed, rats were pre-treated with Cold Break, Oleoresin, and Powder processed tomatoes, and then intoxicated with CCl4. Activities of serum glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT), and lactate dehydrogenase (LDH) were measured to check the hepatic damage in rats. With the aim of evaluating the protective efficiency of processed tomatoes in rat tissues, we measured the concentration of chemical stress oxidative markers H2O2, malonyldialdehyde (MDA) and reduced glutathione (GSH), and the activities of catalase (CAT), superoxide dismutase (SOD), glutathione-S-transferase (GST), glutathione reductase (GRase), and glutathione peroxidase (GPx). Our results clearly showed that, although the efficiencies of the three types of processed tomatoes were not the same and that the effect in each tissue was slightly different, the Oleoresin preparation showed a protective effect against organ oxidative stress that was slightly higher than tomato Powder or Cold Break products.
      PubDate: 2018-05-25
      DOI: 10.1007/s00217-018-3097-1
       
 
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
Fax: +00 44 (0)131 4513327
 
Home (Search)
Subjects A-Z
Publishers A-Z
Customise
APIs
Your IP address: 54.162.224.176
 
About JournalTOCs
API
Help
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-