for Journals by Title or ISSN
for Articles by Keywords

Publisher: Springer-Verlag (Total: 2354 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 2354 Journals sorted alphabetically
J. of Clinical Geropsychology     Hybrid Journal   (Followers: 1)
J. of Clinical Immunology     Hybrid Journal   (Followers: 14, SJR: 1.332, h-index: 75)
J. of Clinical Monitoring and Computing     Hybrid Journal   (Followers: 1, SJR: 0.661, h-index: 37)
J. of Clinical Psychology in Medical Settings     Hybrid Journal   (Followers: 13, SJR: 0.46, h-index: 34)
J. of Cluster Science     Hybrid Journal   (SJR: 0.416, h-index: 31)
J. of Coal Science and Engineering (China)     Hybrid Journal   (SJR: 0.188, h-index: 8)
J. of Coastal Conservation     Hybrid Journal   (Followers: 7, SJR: 0.474, h-index: 25)
J. of Coatings Technology and Research     Hybrid Journal   (Followers: 5, SJR: 0.425, h-index: 25)
J. of Combinatorial Optimization     Hybrid Journal   (Followers: 6, SJR: 1.093, h-index: 34)
J. of Communications Technology and Electronics     Hybrid Journal   (Followers: 2, SJR: 0.29, h-index: 16)
J. of Community Genetics     Hybrid Journal   (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: 9, 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: 3)
J. of Computational Analysis and Applications     Hybrid Journal   (SJR: 0.291, h-index: 19)
J. of Computational Electronics     Hybrid Journal   (Followers: 4, SJR: 0.511, h-index: 20)
J. of Computational Neuroscience     Hybrid Journal   (Followers: 25, SJR: 1.068, h-index: 60)
J. of Computer and Systems Sciences Intl.     Hybrid Journal   (SJR: 0.27, h-index: 13)
J. of Computer Science and Technology     Open Access   (Followers: 5, SJR: 0.437, h-index: 31)
J. of Computer Virology and Hacking Techniques     Hybrid Journal   (Followers: 6, SJR: 0.151, h-index: 2)
J. of Computer-Aided Molecular Design     Hybrid Journal   (Followers: 3, SJR: 0.995, h-index: 78)
J. of Computers in Education     Hybrid Journal   (Followers: 12)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 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: 6, SJR: 0.397, h-index: 23)
J. of Control Theory and Applications     Hybrid Journal   (Followers: 2, SJR: 0.359, h-index: 19)
J. of Control, Automation and Electrical Systems     Hybrid Journal   (Followers: 9, SJR: 0.231, h-index: 9)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 7)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 6, SJR: 0.631, h-index: 29)
J. of Cryptographic Engineering     Partially Free   (Followers: 5, SJR: 0.989, h-index: 11)
J. of Cryptology     Hybrid Journal   (Followers: 3, SJR: 1.443, h-index: 55)
J. of Cultural Economics     Hybrid Journal   (Followers: 3, SJR: 0.539, h-index: 29)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 9, 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: 1, SJR: 0.4, h-index: 26)
J. of Dynamics and Differential Equations     Hybrid Journal   (SJR: 1.418, h-index: 31)
J. of Earth Science     Hybrid Journal   (Followers: 10, SJR: 0.483, h-index: 16)
J. of Earth System Science     Open Access   (Followers: 51, 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 Ecology and Environment     Open Access   (Followers: 1)
J. of Economic Growth     Hybrid Journal   (Followers: 25, 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: 8, 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 Elliptic and Parabolic Equations     Hybrid Journal  
J. of Engineering Mathematics     Hybrid Journal   (SJR: 0.347, h-index: 37)
J. of Engineering Physics and Thermophysics     Hybrid Journal   (Followers: 1, SJR: 0.288, h-index: 11)
J. of Engineering Research     Open Access   (Followers: 1, SJR: 0.145, h-index: 5)
J. of Engineering Thermophysics     Hybrid Journal   (Followers: 4, SJR: 0.763, h-index: 9)
J. of Environmental Studies and Sciences     Partially Free   (Followers: 2)
J. of Ethology     Hybrid Journal   (Followers: 2, SJR: 0.609, h-index: 25)
J. of Evolution Equations     Hybrid Journal   (SJR: 0.826, h-index: 26)
J. of Evolutionary Biochemistry and Physiology     Hybrid Journal   (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: 52, 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: 39, 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: 25, 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: 4, SJR: 0.304, h-index: 14)
J. of Fourier Analysis and Applications     Hybrid Journal   (Followers: 1, SJR: 1.18, h-index: 42)
J. of Friction and Wear     Hybrid Journal   (Followers: 7, SJR: 0.373, h-index: 7)
J. of Fusion Energy     Hybrid Journal   (Followers: 3, SJR: 0.387, h-index: 19)
J. of Gambling Studies     Hybrid Journal   (Followers: 7, SJR: 1.171, h-index: 57)
J. of Gastroenterology     Hybrid Journal   (Followers: 12, SJR: 1.651, h-index: 88)
J. of Gastrointestinal Cancer     Hybrid Journal   (Followers: 4, SJR: 0.304, h-index: 39)
J. of Gastrointestinal Surgery     Hybrid Journal   (Followers: 10, SJR: 1.64, h-index: 99)
J. of General Internal Medicine     Hybrid Journal   (Followers: 18, SJR: 1.804, h-index: 134)
J. of General Plant Pathology     Hybrid Journal   (SJR: 0.554, h-index: 22)
J. of Genetic Counseling     Hybrid Journal   (Followers: 6, SJR: 0.902, h-index: 39)
J. of Genetics     Open Access   (Followers: 5, SJR: 0.458, h-index: 28)
J. of Geodesy     Hybrid Journal   (Followers: 9, SJR: 2.173, h-index: 56)
J. of Geographical Sciences     Hybrid Journal   (Followers: 1, SJR: 0.8, h-index: 23)
J. of Geographical Systems     Hybrid Journal   (Followers: 4, SJR: 0.822, h-index: 39)
J. of Geometric Analysis     Hybrid Journal   (Followers: 2, SJR: 1.491, h-index: 27)
J. of Geometry     Hybrid Journal   (Followers: 1, SJR: 0.272, h-index: 15)
J. of Global Optimization     Hybrid Journal   (Followers: 4, SJR: 0.992, h-index: 60)
J. of Global Policy and Governance     Hybrid Journal   (Followers: 11)
J. of Grid Computing     Hybrid Journal   (Followers: 1, SJR: 1.414, h-index: 37)
J. of Happiness Studies     Hybrid Journal   (Followers: 26, SJR: 0.881, h-index: 39)
J. of Hematopathology     Hybrid Journal   (Followers: 3, SJR: 0.2, h-index: 13)
J. of Heuristics     Hybrid Journal   (Followers: 4, SJR: 1.308, h-index: 50)
J. of High Energy Physics     Hybrid Journal   (Followers: 18, 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: 13, 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: 16, SJR: 0.966, h-index: 80)
J. of Industry, Competition and Trade     Hybrid Journal   (Followers: 9, 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: 59, SJR: 1.474, h-index: 55)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 10)
J. of Infrared, Millimeter and Terahertz Waves     Hybrid Journal   (Followers: 2, SJR: 1.25, h-index: 36)
J. of Inherited Metabolic Disease     Hybrid Journal   (Followers: 2, SJR: 1.389, h-index: 77)
J. of Inorganic and Organometallic Polymers and Materials     Partially Free   (Followers: 9, SJR: 0.338, h-index: 33)
J. of Insect Behavior     Hybrid Journal   (Followers: 8, SJR: 0.569, h-index: 39)
J. of Insect Conservation     Hybrid Journal   (Followers: 10, SJR: 0.872, h-index: 43)
J. of Intelligent and Robotic Systems     Hybrid Journal   (Followers: 3, SJR: 0.629, h-index: 43)
J. of Intelligent Information Systems     Hybrid Journal   (Followers: 1, SJR: 0.691, h-index: 43)
J. of Intelligent Manufacturing     Hybrid Journal   (Followers: 3, SJR: 1.397, h-index: 54)
J. of Interventional Cardiac Electrophysiology     Hybrid Journal   (SJR: 0.93, h-index: 43)
J. of Intl. Business Studies     Hybrid Journal   (Followers: 35, SJR: 4.208, h-index: 130)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 10, SJR: 0.549, h-index: 23)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 14, SJR: 0.308, h-index: 13)
J. of Intl. Relations and Development     Hybrid Journal   (Followers: 21, SJR: 0.793, h-index: 22)
J. of Labor Research     Hybrid Journal   (Followers: 19, SJR: 0.394, h-index: 27)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 7, SJR: 0.288, h-index: 25)
J. of Low Temperature Physics     Hybrid Journal   (Followers: 3, SJR: 0.531, h-index: 52)
J. of Machinery Manufacture and Reliability     Hybrid Journal   (Followers: 2, SJR: 0.203, h-index: 7)
J. of Mammalian Evolution     Hybrid Journal   (Followers: 5, SJR: 1.134, h-index: 37)
J. of Mammary Gland Biology and Neoplasia     Hybrid Journal   (Followers: 2, SJR: 2.252, h-index: 83)
J. of Management and Governance     Hybrid Journal   (Followers: 14, SJR: 0.805, h-index: 33)
J. of Management Control     Hybrid Journal   (Followers: 4, SJR: 0.605, h-index: 6)
J. of Marine Science and Application     Hybrid Journal   (Followers: 2, SJR: 0.439, h-index: 11)
J. of Marine Science and Technology     Hybrid Journal   (Followers: 3, SJR: 0.235, h-index: 19)
J. of Maritime Archaeology     Hybrid Journal   (Followers: 22, 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: 24, SJR: 0.544, h-index: 40)
J. of Materials Science     Hybrid Journal   (Followers: 21, SJR: 0.836, h-index: 123)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 6)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 5)
J. of Mathematical Biology     Hybrid Journal   (Followers: 11, SJR: 1.011, h-index: 71)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 4, SJR: 0.497, h-index: 45)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 8, SJR: 1.22, h-index: 22)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 5, SJR: 0.901, h-index: 53)
J. of Mathematical Modelling and Algorithms     Hybrid Journal   (Followers: 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: 18, SJR: 1.062, h-index: 20)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 3)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 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: 6, SJR: 0.874, h-index: 28)
J. of Medical Ultrasonics     Hybrid Journal   (Followers: 2, SJR: 0.18, h-index: 13)
J. of Medicine and the Person     Hybrid Journal  
J. of Membrane Biology     Hybrid Journal   (Followers: 2, SJR: 0.738, h-index: 82)
J. of Micro-Bio Robotics     Hybrid Journal   (SJR: 0.28, h-index: 3)
J. of Microbiology     Hybrid Journal   (Followers: 8, SJR: 0.741, h-index: 43)
J. of Mining Science     Hybrid Journal   (Followers: 4, SJR: 0.317, h-index: 16)
J. of Molecular Evolution     Hybrid Journal   (Followers: 9, SJR: 0.952, h-index: 108)
J. of Molecular Histology     Hybrid Journal   (Followers: 4, SJR: 0.755, h-index: 48)
J. of Molecular Medicine     Hybrid Journal   (Followers: 14, SJR: 2.165, h-index: 113)
J. of Molecular Modeling     Hybrid Journal   (Followers: 4, SJR: 0.466, h-index: 50)
J. of Molecular Neuroscience     Partially Free   (Followers: 11, SJR: 0.988, h-index: 69)
J. of Mountain Science     Hybrid Journal   (Followers: 3, SJR: 0.418, h-index: 15)
J. of Muscle Research and Cell Motility     Hybrid Journal   (Followers: 1, SJR: 1.264, h-index: 55)
J. of Nanoparticle Research     Hybrid Journal   (Followers: 3, SJR: 0.583, h-index: 84)
J. of Natural Medicines     Hybrid Journal   (SJR: 0.602, h-index: 28)
J. of Near-Death Studies     Hybrid Journal   (Followers: 2)
J. of Nephrology     Hybrid Journal   (Followers: 4, SJR: 0.689, h-index: 55)
J. of Network and Systems Management     Hybrid Journal   (SJR: 0.466, h-index: 26)
J. of Neural Transmission     Hybrid Journal   (Followers: 2, SJR: 1.034, h-index: 86)
J. of Neuro-Oncology     Hybrid Journal   (Followers: 3, SJR: 1.274, h-index: 90)
J. of Neuroimmune Pharmacology     Hybrid Journal   (Followers: 1, SJR: 1.662, h-index: 45)
J. of Neurology     Hybrid Journal   (Followers: 17, 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: 11, 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: 26, SJR: 0.919, h-index: 60)
J. of Obstetrics and Gynecology of India     Hybrid Journal   (Followers: 5, SJR: 0.214, h-index: 6)
J. of Occupational Rehabilitation     Hybrid Journal   (Followers: 16, SJR: 0.811, h-index: 51)
J. of Ocean Engineering and Marine Energy     Hybrid Journal   (Followers: 3)
J. of Ocean University of China (English Edition)     Hybrid Journal   (Followers: 1, SJR: 0.237, h-index: 11)
J. of Oceanography     Hybrid Journal   (Followers: 10, SJR: 0.796, h-index: 52)
J. of Ocular Biology, Diseases, and Informatics     Hybrid Journal   (SJR: 0.183, h-index: 11)
J. of Optical and Fiber Communications Reports     Hybrid Journal   (Followers: 4)
J. of Optics     Hybrid Journal   (Followers: 8, SJR: 0.214, h-index: 8)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 5, SJR: 0.898, h-index: 65)
J. of Ornithology     Hybrid Journal   (Followers: 24)
J. of Orofacial Orthopedics / Fortschritte der Kieferorthopädie     Hybrid Journal   (SJR: 0.574, h-index: 33)

  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
  [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  [2354 journals]
  • Volatile compound profile conferred to tequila beverage by maturation in
           recycled and regenerated white oak barrels from Quercus alba
    • Authors: Osvaldo Aguilar-Méndez; José Arnoldo López-Álvarez; Alma Laura Díaz-Pérez; Josue Altamirano; Homero Reyes De la Cruz; José Guadalupe Rutiaga-Quiñones; Jesús Campos-García
      Pages: 2073 - 2082
      Abstract: The main goal of the ageing process of tequila is to improve its organoleptic properties. This process is mainly performed in white oak barrels from trees of the Quercus species, whose wood confers a wide variety of aromas, flavors, and colors to the beverage, providing the desirable organoleptic character to this beverage. In this work, the effects of tequila maturation in recycled and regenerated oak barrels were evaluated by determining minor volatile compounds (VOCs) obtained by microdistillation of the liquid–liquid extraction of tequila samples. GC–MS analysis shows that in silver, aged, and extra-aged tequila types, ~62 VOCs were identified. The principal component analysis of VOC content for each type of tequila showed that they could be classified as four patterns (α, β, γ, and δ groups), proposed to establish their VOC content associated with the maturation process in recycled and regenerated oak barrels from Quercus alba. The α group, constituted by 21 VOCs, did not show significant differences in the concentration of compounds between the silver, aged, and extra-aged types of tequila, β group, constituted by 16 VOCs, which decreased or went missing by maturation process of silver tequila, the γ and δ groups, constituted by 15 and 10 VOCs, correlate with aged and extra-aged tequila, respectively. Findings indicate that the γ and δ groups are associated with the maturation process of tequila, suggesting that recycled and regenerated oak barrels of Q. alba is a procedure suitable for ageing of tequila, providing important VOC content to the beverage.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2901-7
      Issue No: Vol. 243, No. 12 (2017)
  • Investigating the antioxidant and antimicrobial activities of different
    • Authors: Sena Bakir; Dilara Devecioglu; Selma Kayacan; Gamze Toydemir; Funda Karbancioglu-Guler; Esra Capanoglu
      Pages: 2083 - 2094
      Abstract: In this study, the antioxidant contents and the antimicrobial activities of 18 vinegar samples were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic contents (TPC) of different vinegar samples were determined. In addition, total antioxidant capacities (TAC) of vinegars were analyzed using four different in vitro tests: ABTS, CUPRAC, DPPH, and FRAP, in parallel. Results obtained from antioxidant analyses showed that balsamic vinegar had the highest TFC (96 ± 18 mg CE/100 mL) and TPC values (255 ± 24 mg GAE/100 mL), as well as the highest TAC determined using CUPRAC (709 ± 108 mg Trolox/100 mL) and FRAP (421 ± 28 mg Trolox/100 mL) methods. The phenolic profiles of vinegar samples were identified by performing HPLC analysis. Among all vinegar samples studied, the most abundant phenolic compounds were determined to be gallic acid, protocatechuic acid, and p-hydroxybenzoic acid. Furthermore, antimicrobial activities of different vinegars, against Staphylococcus aureus, Salmonella Typhimurium, and Escherichia coli, were evaluated using disc diffusion method; the results of which were related to the acetic acid contents and the pH values of the vinegar samples. Balsamic vinegar was again determined to be the sample that had the highest antimicrobial activity, which showed a strong antibacterial activity against S. Typhimurium. Antibacterial activities of vinegars could partly be related to both their acetic acid contents and the pH values, and also to their phenolic contents.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2908-0
      Issue No: Vol. 243, No. 12 (2017)
  • Immunoreactivity changes during lupin seed storage proteins digestion
    • Authors: Jaroslaw Czubinski; Magdalena Montowska; Ewa Springer; Edward Pospiech; Eleonora Lampart-Szczapa
      Pages: 2095 - 2103
      Abstract: Lupin seeds are already widely used as an ingredient in different food products. Their attractiveness is related mainly to their high protein content that is characterised by a favourable amino acid composition, as well as the desired technological properties. However, with the increase of lupin seeds usage in food manufacture, their potential allergic properties have been demonstrated. The aim of this work was to study the immunoreactivity changes taking place during the enzymatic hydrolysis of the major seed proteins of narrow-leafed (Lupinus angustifolius, varieties Zeus and Bojar) and yellow (L. luteus, var. Lord and Parys) lupin species. Two digestion systems were used, namely the in vitro model simulating digestion taking place in digestive track, and specific hydrolysis carried out by trypsin. The obtained hydrolysates were analysed by means of one-dimensional electrophoresis, and their immunoreactivity was assessed with the use of a sera pool from patients with lupin-specific IgE. An important reduction in allergenicity of lupin seed proteins was observed when trypsin digestion was applied. The digestion in the in vitro model revealed the possibility of formation of neoallergens which were identified on the basis of mass spectrometry results as β-conglutin fraction.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2910-6
      Issue No: Vol. 243, No. 12 (2017)
  • Development of sensitive and specific real-time PCR systems for the
           detection of crustaceans in food
    • Authors: Dietrich Mäde; Diane Rohmberger
      Pages: 2105 - 2113
      Abstract: Crustaceans are known allergens for a remarkable number of people. For the detection of traces of crustaceans in food, a specific and sensitive real-time PCR method was developed. An approximately 205 bp long fragment of the mitochondrial 16S rRNA gene was chosen as molecular target region for the detection systems. The DNA sequence of this fragment was determined from 13 species belonging to different families and checked for homologies. Based on these data, primer–probe systems were developed for the economically relevant decapods within the class of Malacostraca belonging to the families Penaeidae, Palinuroidea, Astacoidea, Nephropoidea, Cancridae and Caridea. The specificity of the primer–probe systems was checked for inclusivity using DNA extracted from 17 different crustaceans. Exclusivity tests were carried out by analysing DNA samples derived from 21 mammals, six birds, 13 fishes, two molluscs and two insect species. Except for two systems, the molecular detection systems were optimised to be highly specific for the crustaceans. False positive signal was produced by DNA extracted from the hoverfly (Psilota rubra) in the system targeting the family Astacoidea and the common green lacewing (Chrysoperla carnea) in the systems targeting the family Astacoidea and Cancroidea. The LOD95% was close to the theoretical value of 2.96 copies per reaction. The sensitivity of the real-time PCR systems was determined using dilution series of crustacean DNA in rainbow trout DNA as animal matrix, and by artificial contamination of fish sticks and by artificial contamination of cassava chips with crustacean meat. The sensitivity ranging from 10 to 0.01 ppm is considered being appropriate for food analysis.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2911-5
      Issue No: Vol. 243, No. 12 (2017)
  • Use of almond shell as food ingredient
    • Authors: Imen Kacem; Nuria Martinez-Saez; Fatma Kallel; Khawla Ben Jeddou; Claire Boisset Helbert; Semia Ellouze Chaabouni; Maria Dolores del Castillo
      Pages: 2115 - 2126
      Abstract: Almond shell is a major waste from the almond processing industry. Its feasibility as natural source of health-promoting components was examined. The by-product was fractionated under basic conditions following an easy scale-up process. The chemical composition of the recovered fraction and its antioxidant and antidiabetic properties were evaluated. Novel information regarding the chemical composition of the polysaccharides was also obtained. Almond shell is formed by lignin-carbohydrate complexes possessing antioxidant properties and capacity to inhibit α-glucosidase. According to our knowledge, this is the first time α-glucosidase inhibitory activity of a lignin-carbohydrate complex is reported. Biscuits containing non-caloric sweetener soluble (2.5%) and insoluble (5.6%) dietary fiber, natural antioxidants (1.34 mg of gallic acid equivalents/g) and α-glucosidase inhibitors (1 g of biscuit–1 mg of acarbose) achieved a high sensorial score (7.2 out of 9) when almond shell was incorporated to them. The application of a fraction from almond shell containing lignin-polysaccharides complexes as food ingredient in biscuit formulations for people with particular nutritional requirements is feasible and new.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2912-4
      Issue No: Vol. 243, No. 12 (2017)
  • Isolation of two lactobacilli, producers of two new bacteriocin-like
           substances (BLS) for potential food-preservative use
    • Authors: Immacolata Anacarso; Luca Gigli; Moreno Bondi; Simona de Niederhausern; Sara Stefani; Carla Condò; Patrizia Messi
      Pages: 2127 - 2134
      Abstract: The fermentation of meat by lactic acid bacteria (LAB) is a traditional practice in many countries of Europe. LAB are already used for probiotic use and/or their bacteriocins can be used as a food preservative. 21 LABs were isolated from ham samples and identified by PCR; in particular, L. plantarum-GS16 and L. paraplantarum-GS54 were identified as the best bacteriocin-like substance (BLS) producers, active against spoilage and pathogenic bacteria, Gram negative included. In these strains, the presence of virulence factors, antibiotic and gastrointestinal resistance was investigated. The kinetics of growth and the BLS biosynthesis was also evaluated at different pH values. Finally, both bacteriocin substances were partially characterized and included in the IIa class of Klaenhammer; as a potential application, both BLSs can be successfully used as food preservatives.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2913-3
      Issue No: Vol. 243, No. 12 (2017)
  • Study of physiologically active components in different parts of fruiting
           bodies of varieties of Agaricus bisporus (white mushroom)
    • Authors: Bożena Muszyńska; Joanna Piotrowska; Agata Krakowska; Anna Gruba; Katarzyna Kała; Katarzyna Sułkowska-Ziaja; Agata Kryczyk; Włodzimierz Opoka
      Pages: 2135 - 2145
      Abstract: The study involved the fruiting bodies of white, brown, and portobello varieties of Agaricus bisporus. The content of bioelements and organic compounds was determined in the prepared samples of different varieties and different parts (cap peel, cap devoid of peel, and stipes) of mushrooms. We determined which of the A. bisporus varieties is characterized by higher nutritional value. Because consumers often peel the outer part of the mycelium that forms the fruiting body (cap peel), we therefore established the justification of such action by examining the content of bioelements and selected organic compounds in different parts of the fruiting body, and thus to show whether removal of cap peel is justified from the perspective of the content of health-promoting mineral elements. The content of metals was determined using atomic absorption and emission spectroscopy. Organic compounds were determined using reversed-phase high-performance liquid chromatography. Chemometric tools were used to facilitate the analysis and interpretation of the data obtained in the experiment. The study demonstrated that the brown varieties of A. bisporus are the richest in the examined substances and that the largest quantity of such content is accumulated in the cap peel.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2914-2
      Issue No: Vol. 243, No. 12 (2017)
  • Screening and analysis of edible seaweeds in the ability to adsorb Shiga
    • Authors: Hoida Ali Badr; Keiko Takahashi; Ryushi Kawakami; Yasuo Oyama; Kumio Yokoigawa; Kaori Kanemaru
      Pages: 2147 - 2153
      Abstract: We screened edible seaweeds in the ability to adsorb Shiga toxin (Stx) by an equilibrated dialysis method. Although water insoluble fractions of 14 dry seaweeds did not adsorb Stx, most water soluble fractions were found to adsorb it to one degree or another. Among the seaweed tested, the extract of the Ulva linza Linnaeus [Enteromorpha linza (Linnaeus) J. Agardh] was found to well adsorb both Stx1 and Stx2. We purified the Stx-adsorbing substance from the U. linza extract by DEAE-Toyopearl column chromatography and gel filtration with HiPrep 16/60 Sephacryl S-300 HR column. The purified substance showed an average molecular mass of about 800 kDa by polyacrylamide gel electrophoresis. Analyses of its components indicated that the substance was a highly rhamnose-containing polysaccharide with sulfate esters of 18%. Apparent dissociation constants (Kd) of the polysaccharide to Stx1 and Stx2 were calculated to be 1.9 and 3.5 μM, respectively. To our knowledge, this is the first report on Stx-adsorbing dietary fibers.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2915-1
      Issue No: Vol. 243, No. 12 (2017)
  • Identification and antimicrobial activity of the sesquiterpene lactone
           mixture extracted from Smallanthus sonchifolius dried leaves
    • Authors: Eriel Forville de Andrade; Danielle Carpiné; João Luiz Andreotti Dagostin; Andersson Barison; André Luis Rüdiger; Graciela Inés Bolzón de Muñiz; Maria Lucia Masson
      Pages: 2155 - 2161
      Abstract: The present study aimed to identify and screen the antibacterial activity of a mixture of sesquiterpene lactones (SLs) obtained from the dichloromethane extract of Smallanthus sonchifolius leaves. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella enterica strains were used as bacterial tests. The identification and quantification of compounds were established by GC/MS and 1H, 13C 2D NMR spectroscopic analysis. The antimicrobial activity was measured by the disk diffusion method and minimal inhibitory concentration assay (MIC). In vitro antimicrobial assays showed that the mixture of SLs found (uvedalin and enhydrin) displays poor antibacterial activity against the Gram-negative bacteria and appreciable antibacterial properties against the Gram-positive bacterial strain tested when 90 µg of the SLs mixture per disk was used. The MIC determination against S. aureus revealed that a concentration of 750 µg of SLs mixture mL−1 should be necessary to inhibit the strain. These results indicate that the SLs mixture of enhydrin and uvedalin from yacon leaves presents promising antibacterial properties against S. aureus and apparent lack of activity against the Gram-negative bacterial strains tested at the concentrations applied.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2918-y
      Issue No: Vol. 243, No. 12 (2017)
  • Influence of malolactic bacteria inoculation scenarios on the efficiency
           of the vinification process and the quality of grape wine from the Central
           European region
    • Authors: Małgorzata Lasik-Kurdyś; Małgorzata Gumienna; Jacek Nowak
      Pages: 2163 - 2173
      Abstract: The aim of this study was to evaluate the efficiency of malolactic fermentation in the production of red and white wine from high-acid musts (up to 9.5 g/L malic acid), typical for cool-climate European wine zones. Four vinification scenarios were investigated: alcoholic fermentation only, simultaneous malolactic and alcoholic fermentation, malolactic fermentation induced at the end of alcoholic fermentation, and spontaneous malolactic fermentation. Our results, confirmed in three independent wine seasons, indicate that the best results, expressed as the greatest dynamics and efficiency in the deacidification, were observed when alcoholic and malolactic fermentation was simultaneous (83.97–94.84% reduction in malic acid). A total reduction in malic acid in such acid musts was not possible. In the co-inoculation scenario, fermentation time was significantly reduced, there was no increase in volatile acidity, and the lowest residual sugar concentrations were noted. Advantageously, the timing of the malolactic bacteria inoculation had no effect on the metabolism of such secondary metabolites as citric and acetic acids as well as on the final ethanol and glycerol concentration. It was suggest that co-inoculation of yeast and bacteria can be a very useful technique in the process of cool-climate grape wine production and also can be regarded as being applicable on industrial scale specially for very high-acid grape must.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2919-x
      Issue No: Vol. 243, No. 12 (2017)
  • Use of non- Saccharomyces in single-culture, mixed and sequential
           fermentation to improve red wine quality
    • Authors: Juan Manuel Del Fresno; Antonio Morata; Iris Loira; María Antonia Bañuelos; Carlos Escott; Santiago Benito; Carmen González Chamorro; José Antonio Suárez-Lepe
      Pages: 2175 - 2185
      Abstract: The use of non-Saccharomyces yeasts can provide advantages in winemaking such as: a reduction of ethanol content, the synthesis of certain metabolites that are important for color stability or a good yield in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate). The main objective was general evaluation of wines made by non-Saccharomyces yeast under different fermentation trials compared to wines made by Saccharomyces cerevisiae. Single pure fermentations were performed by two strains of S. cerevisiae (used as controls) and two strains of Schizosaccharomyces pombe. The yeasts Lachancea thermotolerans and Torulaspora delbrueckii were tested in sequential fermentations with S. cerevisiae strains. The effect on acidity due to the interaction between L. thermotolerans and S. pombe in a mixed fermentation was studied. Sequential fermentations with L. thermotolerans and S. cerevisiae can reduce the ethanol content and increase the content of glycerol and pyruvic acid; in addition, the use of L. thermotolerans can increase the lactic acid content, while the mixed fermentations of S. pombe and L. thermotolerans may increase the acetaldehyde content and may also reduce the ethanol content. However, these samples require more time to complete the fermentation. Single pure fermentations by S. pombe can increase the amounts of vitisins, acetaldehyde and glycerol and the amounts of acetic acid. The use of L. thermotolerans in a sequential fermentation allowed an increase in fruitiness and body character of red wine.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2920-4
      Issue No: Vol. 243, No. 12 (2017)
  • Bio-enriched Pleurotus mushrooms for deficiency control and improved
           antioxidative protection of human platelets'
    • Authors: Barbara Poniedziałek; Mirosław Mleczek; Przemysław Niedzielski; Marek Siwulski; Monika Gąsecka; Lidia Kozak; Anna Komosa; Piotr Rzymski
      Pages: 2187 - 2198
      Abstract: The study investigated effect of substrate supplementation with Se alone or in combination with Cu or/and Zn Se on (1) the growth of Pleurotus ostreatus and Pleurotus eryngii; (2) elements accumulation in mushrooms; (3) the antioxidant activities of bio-enriched mushroom extracts in human platelets. The accumulation of elements generally increased over concentration gradient reaching its maximum at 1.2 mM for P. ostreatus and P. eryngii: (1) over 100 and 80 mg kg−1 of Se, respectively (Se supplementation); (2) over 15 and 30 mg kg−1 of Cu, respectively (Se+Cu); (3) over 30 and 85 mg kg−1 of Zn, respectively. Se was predominantly accumulated as an organic fraction. Contrary to P. eryngii, the P. ostreatus biomass decreased with substrate elements concentration but was satisfactory up to 0.9 mM of Se, Se+Cu and Se+Zn. The Se+Cu+Zn model yielded low biomass and elements accumulation. Extracts from mushrooms bio-enriched with Se and Se+Zn (0.6–1.2 mM) revealed significant antioxidant activities in human platelets by ameliorating reactive oxygen species (ROS) and preventing lipid peroxidation. The study demonstrated the potential application of Pleurotus mushrooms as functional food products bio-enriched with essential elements. ROS inhibition by extracts of these mushrooms may be useful in control of platelets activation cascade.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2921-3
      Issue No: Vol. 243, No. 12 (2017)
  • The influence of yeast type and storage temperature on content of phenolic
           compounds, antioxidant activity, colour and sensory attributes of
           chokeberry wine
    • Authors: Sabina Lachowicz; Aneta Wojdyło; Joanna Chmielewska; Jan Oszmiański
      Pages: 2199 - 2209
      Abstract: The aim of this study was to investigate the influence of various Saccharomyces cerevisiae and Saccharomyces bayanus on the content of phenolic compounds (UPLC-PDA-FL), antioxidant activity (ABTS and FRAP), colour (CIEL*a*b*) and sensory attributes of chokeberry wine. The pH, content of sugar, polyphenols, total acidity, colour, and antioxidant activity were evaluated in chokeberry must, wine after fermentation, and wine after 10 months of storage at 4 and 25 °C. High contents of polyphenol compounds and antioxidant activity were obtained in chokeberry wine after storage at 4 °C. The colour and sensory attributes of these wines were intensively red, attractive and accepted by the consumer. The temperature during storage significantly influenced increase in the quality of the products. However, the different types of yeasts used to ferment chokeberry wine did not significantly affect the bioactive compounds, antioxidant activity or colour of chokeberry wine.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2922-2
      Issue No: Vol. 243, No. 12 (2017)
  • Valorization of Lagrein grape pomace as a source of phenolic compounds:
           analysis of the contents of anthocyanins, flavanols and antioxidant
    • Authors: J. Valls; S. Agnolet; F. Haas; I. Struffi; F. Ciesa; P. Robatscher; Michael Oberhuber
      Pages: 2211 - 2224
      Abstract: The phenolic composition of grape pomace seeds and skins in the South Tyrolean autochthonous variety Lagrein has been studied for three different microfermentation experiments. 23 anthocyanins and 9 flavan-3-ols were determined by UHPLC–MS/MS in both the skins and seeds of grapes and pomace. The remaining contents of total polyphenols, total anthocyanins and the antioxidant capacity of the pomace after maceration, as measured by the DPPH, FRAP and ABTS methodologies, depended not only on the initial contents in the grapes, but also on the maceration time. Even though all anthocyanins in skins were highly reduced during the maceration (maximum recoveries of 40%), the residual contents in the pomace were still considerable (2–8 mg/g fresh weight, FW). The content of flavan-3-ols in seeds remained very stable (recoveries of 70–100%). Our results show that the Lagrein grape pomace is a promising source for antioxidant phenolic compounds that can be of interest as nutraceuticals.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2923-1
      Issue No: Vol. 243, No. 12 (2017)
  • Computer vision system (CVS): a powerful non-destructive technique for the
           assessment of red mullet ( Mullus barbatus ) freshness
    • Authors: Silvia Tappi; Pietro Rocculi; Alessandra Ciampa; Santina Romani; Federica Balestra; Francesco Capozzi; Marco Dalla Rosa
      Pages: 2225 - 2233
      Abstract: The evaluation of fish freshness can be performed using chemical, sensory and physical methods. Besides sensory methods, several instrumental techniques have been applied with the objective of replacing sensory assessment. The aim of this study was to set up and test objective physical methods mainly based on computer vision system (CVS) to assess red mullet (Mullus barbatus) freshness evolution during 10 days of storage, at two different storage temperatures (0 and 4 °C). To check the effectiveness of the purposed physical methods, CVS features (loss in the epidermis pigmentation, development of gill mucus and eye concavity index) and firmness have been compared with chemical trimethylamine content and sensory (QIM) attribute scores. As expected, fish degradation was faster at the higher temperature. Instrumental texture evaluation of fish by penetration test enabled to detect distinctive firmness changes due to onset and resolution of rigor mortis, and the successive tenderization phenomenon. Among CVS parameters, the epidermis pigmentation loss, and particularly the eye shape modification (eye concavity index) evidenced a high sensibility for the estimation of fresh red mullet quality loss, as a function of the two different storage conditions, and a good agreement with trimethylamine content and QIM response evolution.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2924-0
      Issue No: Vol. 243, No. 12 (2017)
  • Chemometrics analysis on the content of fatty acid compositions in
           different walnut ( Juglans regia L.) varieties
    • Authors: Qun Li; Rong Yin; Qian-ru Zhang; Xian-ping Wang; Xiao-jun Hu; Zhong-dong Gao; Ze-min Duan
      Pages: 2235 - 2242
      Abstract: Content of total fat and fatty acid composition of 37 walnut (Juglans regia L.) varieties was determined by soxhlet extraction and gas chromatography and the data were mined by variation analysis, correlation analysis, path analysis, principal component analysis and cluster analysis to provide a basis on cultivating, breeding and processing of different walnut varieties which were planed in Jinzhong Prefecture of Shanxi Province of China. It indicated that the content of fatty acid compositions was all positively correlated with total fat content. Oleic acid was an important part in the process of fatty acid metabolism in walnut, which was in good agreement with the theory in plant physiology. Quantitative relationship among fatty acid compositions was a reflection of dynamic balance in the anabolism process of them, as total fat content was regarded as a constant in the law of large numbers in statistics. In addition, the 37 walnut varieties in this study could be divided into “high oil content with linolenic acid” variety group and “low oil content with high oleic acid” variety group.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2925-z
      Issue No: Vol. 243, No. 12 (2017)
  • The influence of non-starch polysaccharide on thermodynamic properties of
           starches from facultative wheat varieties
    • Authors: Justyna Rosicka-Kaczmarek; Mariola Tkaczyk; Bartłomiej Makowski; Aleksandra Komisarczyk; Ewa Nebesny
      Pages: 2243 - 2253
      Abstract: The effect of sowing time of three facultative wheat varieties (late autumn or spring) on the content and properties of arabinoxylans (AX) adsorbed on the surface of starch granules in the process of washing out from flour, and the impact of AX on physicochemical properties of starch and filtration performance of enzymatic starch hydrolysates were determined in this study. The differential scanning calorimetry (DSC) was used to assess the susceptibility of native starches and starches deprived of AX to gelatinization and hydrolysis by α-amylase (under conditions used in industry). Processes of amylose–lipid complexes (AML) dissociation and re-association were monitored to determine values of transition enthalpy (ΔH), temperatures of the onset (T o), peak (T p) and completion (T c) of the transition as well as to calculate ΔT r (T c − T o). The time of wheat sowing affected properties of AX associated with starch granules that in turn influenced the characteristics of starch and its enzymatic hydrolysates. The presence of AX in starch granules negatively affected filtration of glucose syrups obtained under the same conditions as in industry.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2926-y
      Issue No: Vol. 243, No. 12 (2017)
  • Fresh refrigerated Tuber melanosporum truffle: effect of the storage
           conditions on the antioxidant profile, antioxidant activity and volatile
    • Authors: Sara Savini; Monica Rosa Loizzo; Rosa Tundis; Massimo Mozzon; Roberta Foligni; Edoardo Longo; Ksenia Morozova; Matteo Scampicchio; Daniel Martin-Vertedor; Emanuele Boselli
      Pages: 2255 - 2263
      Abstract: The antioxidant properties of fresh black truffles (Tuber melanosporum) (T.) refrigerated at 4 °C under different packaging conditions: air atmosphere (A), reduced pressure (V), mix 1% O2/99% N2 (ON) and mix 40% CO2/60% N2 (CN) were evaluated during 28 days of storage. The results were compared with the volatile fingerprint determined by SPME-GC/MS and with the phenolic antioxidants characterized by HPLC–MS/MS. The total antioxidant content and the antioxidant activity decreased during the storage, regardless of the packaging method. The principal component analysis (PCA) showed that the total antioxidant content was well correlated with low storage times, high antioxidant activity and three volatile aldehydes. In contrast, 2-propyl-butanoate and 2-nonen-1-ol inversely correlated with the antioxidant activity, as well as gentisic acid, which was the only phenolic antioxidant which increased during the storage. V, CN and ON were always better strategies than A to preserve the freshness of T. However, V is a valid and cheap alternative to normal atmosphere to prolong the shelf life for up to 2 weeks.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2927-x
      Issue No: Vol. 243, No. 12 (2017)
  • Quantitative analysis of BPO additive in flour via Raman hyperspectral
           imaging technology
    • Authors: Xiaobin Wang; Wenqian Huang; Chunjiang Zhao; Qingyan Wang; Chen Liu; Guiyan Yang
      Pages: 2265 - 2273
      Abstract: Raman hyperspectral imaging technology not only can acquire the image information of the sample; it also contains the Raman spectra information about each pixel. Due to the abundant information that the method provides, it has been applied to detect food safety. This study adopted line-scan Raman hyperspectral technology to quantify benzoyl peroxide (BPO) additive in flour. By analyzing the Raman spectra of BPO and flour, the 999 cm−1 Raman peak was selected for the detection and identification of BPO in flour. Savitzky–Golay filter and adaptive iteratively reweighted penalized least squares (airPLS) methods were used to de-noise and fluorescence correction of the original Raman signals. Binary image was established by 999 cm−1 single-band correction image and threshold segmentation, and this method was used to detect 11 mixture samples with different BPO additive concentrations. The results show that the BPO additives in the mixture samples can be detected, and the detected BPO pixels had a good linear relationship with the concentration of BPO in the mixture samples, correlation coefficient was 0.9902. The above results indicated that the method established in this paper can be applied to non-destructive quantitative detection of BPO additive in flour.
      PubDate: 2017-12-01
      DOI: 10.1007/s00217-017-2928-9
      Issue No: Vol. 243, No. 12 (2017)
  • Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a
           vegan boiled sausage analog system: functionality and sensory tests in
           comparison to commercial proteins and meat sausages
    • Authors: Alexander Stephan; Jenny Ahlborn; Martina Zajul; Holger Zorn
      Abstract: In this study, various vegetable proteins and two different mycelia of P. sapidus [submerged cultivated with isomaltulose molasses (Südzucker AG, Offstein) or apple pomace (Döhler AG, Darmstadt)] were examined in a vegan boiled sausage analog system and compared with two different formulations of boiled sausage (German recipe/Russian recipe) by sensory tests and texture profile analysis (TPA). The samples were analyzed and tasted immediately after production and after 4 weeks of storage at 2 °C. In addition, the a w value, pH value, color (L × a × b value), and weight loss after boiling were determined. The hardness of the samples as determined by TPA was correlated with the sensory impressions. Compared to the Russian formulation, the vegan alternative with basidiomycetous mycelia showed particularly strong advantages in terms of strength and hardness. The use of mycelia of basidiomycetes proved to be a suitable alternative to commercial vegetable proteins.
      PubDate: 2017-11-23
      DOI: 10.1007/s00217-017-3012-1
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Tel: +00 44 (0)131 4513762
Fax: +00 44 (0)131 4513327
Home (Search)
Subjects A-Z
Publishers A-Z
Your IP address:
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-2016