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Publisher: Springer-Verlag   (Total: 2335 journals)

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Showing 1201 - 1400 of 2335 Journals sorted alphabetically
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: 7, 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: 1)
J. of Computational Analysis and Applications     Hybrid Journal   (SJR: 0.291, h-index: 19)
J. of Computational Electronics     Hybrid Journal   (Followers: 3, SJR: 0.511, h-index: 20)
J. of Computational Neuroscience     Hybrid Journal   (Followers: 19, 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: 7, SJR: 0.151, h-index: 2)
J. of Computer-Aided Molecular Design     Hybrid Journal   (Followers: 4, SJR: 0.995, h-index: 78)
J. of Computers in Education     Hybrid Journal   (Followers: 7)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 12, SJR: 0.363, h-index: 21)
J. of Consumer Policy     Hybrid Journal   (Followers: 5, 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: 1, SJR: 0.197, h-index: 6)
J. of Contemporary Psychotherapy     Hybrid Journal   (Followers: 4, 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: 7, SJR: 0.231, h-index: 9)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 7)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 3, SJR: 0.631, h-index: 29)
J. of Cryptographic Engineering     Partially Free   (Followers: 5, SJR: 0.989, h-index: 11)
J. of Cryptology     Hybrid Journal   (Followers: 2, SJR: 1.443, h-index: 55)
J. of Cultural Economics     Hybrid Journal   (Followers: 2, SJR: 0.539, h-index: 29)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 8, SJR: 0.149, h-index: 8)
J. of Derivatives & Hedge Funds     Hybrid Journal   (Followers: 7, 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: 8, SJR: 0.578, h-index: 35)
J. of Direct Data and Digital Marketing Practice     Hybrid Journal   (Followers: 7, SJR: 0.154, h-index: 6)
J. of Dynamical and Control Systems     Hybrid Journal   (Followers: 2, SJR: 0.4, h-index: 26)
J. of Dynamics and Differential Equations     Hybrid Journal   (SJR: 1.418, h-index: 31)
J. of Earth Science     Hybrid Journal   (Followers: 8, SJR: 0.483, h-index: 16)
J. of Earth System Science     Open Access   (Followers: 40, SJR: 0.448, h-index: 32)
J. of East Asian Linguistics     Hybrid Journal   (Followers: 5, SJR: 0.537, h-index: 20)
J. of Echocardiography     Hybrid Journal   (Followers: 4, SJR: 0.22, h-index: 3)
J. of Economic Growth     Hybrid Journal   (Followers: 23, 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: 9, SJR: 0.418, h-index: 23)
J. of Economics and Finance     Hybrid Journal   (Followers: 6, SJR: 0.272, h-index: 19)
J. of Educational Change     Hybrid Journal   (Followers: 7, SJR: 0.961, h-index: 21)
J. of Elasticity     Hybrid Journal   (Followers: 5, SJR: 0.851, h-index: 45)
J. of Electroceramics     Hybrid Journal   (SJR: 0.577, h-index: 57)
J. of Electronic Materials     Hybrid Journal   (Followers: 3, SJR: 0.609, h-index: 75)
J. of Electronic Testing     Hybrid Journal   (Followers: 2, SJR: 0.372, h-index: 27)
J. of Electronics (China)     Hybrid Journal   (Followers: 4, SJR: 0.112, h-index: 9)
J. of Elementary Science Education     Hybrid Journal   (Followers: 8)
J. of 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   (SJR: 0.145, h-index: 5)
J. of Engineering Thermophysics     Hybrid Journal   (Followers: 1, 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: 4, SJR: 0.458, h-index: 39)
J. of Experimental Criminology     Hybrid Journal   (Followers: 31, 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: 17, 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: 16, 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: 5, SJR: 0.441, h-index: 29)
J. of Forest Research     Hybrid Journal   (Followers: 3, SJR: 0.495, h-index: 27)
J. of Forestry Research     Hybrid Journal   (Followers: 6, SJR: 0.304, h-index: 14)
J. of Fourier Analysis and Applications     Hybrid Journal   (Followers: 1, SJR: 1.18, h-index: 42)
J. of Friction and Wear     Hybrid Journal   (Followers: 6, 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: 4, SJR: 1.171, h-index: 57)
J. of Gastroenterology     Hybrid Journal   (Followers: 12, SJR: 1.651, h-index: 88)
J. of Gastrointestinal Cancer     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 39)
J. of Gastrointestinal Surgery     Hybrid Journal   (Followers: 5, SJR: 1.64, h-index: 99)
J. of General Internal Medicine     Hybrid Journal   (Followers: 13, 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: 4, SJR: 0.902, h-index: 39)
J. of Genetics     Open Access   (Followers: 4, SJR: 0.458, h-index: 28)
J. of Geodesy     Hybrid Journal   (Followers: 8, SJR: 2.173, h-index: 56)
J. of Geographical Sciences     Hybrid Journal   (Followers: 1, SJR: 0.8, h-index: 23)
J. of Geographical Systems     Hybrid Journal   (Followers: 3, SJR: 0.822, h-index: 39)
J. of Geometric Analysis     Hybrid Journal   (SJR: 1.491, h-index: 27)
J. of Geometry     Hybrid Journal   (Followers: 1, SJR: 0.272, h-index: 15)
J. of Global Optimization     Hybrid Journal   (Followers: 4, SJR: 0.992, h-index: 60)
J. of Global Policy and Governance     Hybrid Journal   (Followers: 8)
J. of Grid Computing     Hybrid Journal   (SJR: 1.414, h-index: 37)
J. of Hand and Microsurgery     Hybrid Journal   (Followers: 1)
J. of Happiness Studies     Hybrid Journal   (Followers: 15, 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: 5, SJR: 1.308, h-index: 50)
J. of High Energy Physics     Hybrid Journal   (Followers: 5, 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: 6, 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: 4, SJR: 0.304, h-index: 10)
J. of Immigrant and Minority Health     Hybrid Journal   (Followers: 8, 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 Philosophy     Hybrid Journal   (Followers: 11, SJR: 0.127, h-index: 12)
J. of Indian Prosthodontic Society     Open Access   (SJR: 0.164, h-index: 7)
J. of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 12, SJR: 0.966, h-index: 80)
J. of Industry, Competition and Trade     Hybrid Journal   (Followers: 6, 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: 49, SJR: 1.474, h-index: 55)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 7)
J. of Infrared, Millimeter and Terahertz Waves     Hybrid Journal   (Followers: 1, 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: 7, SJR: 0.338, h-index: 33)
J. of Insect Behavior     Hybrid Journal   (Followers: 9, SJR: 0.569, h-index: 39)
J. of Insect Conservation     Hybrid Journal   (Followers: 10, SJR: 0.872, h-index: 43)
J. of Intelligent and Robotic Systems     Hybrid Journal   (Followers: 2, SJR: 0.629, h-index: 43)
J. of Intelligent Information Systems     Hybrid Journal   (Followers: 1, SJR: 0.691, h-index: 43)
J. of Intelligent Manufacturing     Hybrid Journal   (Followers: 4, 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: 27, SJR: 4.208, h-index: 130)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 8, SJR: 0.549, h-index: 23)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 12, SJR: 0.308, h-index: 13)
J. of Intl. Relations and Development     Hybrid Journal   (Followers: 20, SJR: 0.793, h-index: 22)
J. of Labor Research     Hybrid Journal   (Followers: 15, SJR: 0.394, h-index: 27)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 6, SJR: 0.288, h-index: 25)
J. of Low Temperature Physics     Hybrid Journal   (Followers: 2, 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: 1, SJR: 2.252, h-index: 83)
J. of Management and Governance     Hybrid Journal   (Followers: 12, SJR: 0.805, h-index: 33)
J. of Management Control     Hybrid Journal   (Followers: 4, SJR: 0.605, h-index: 6)
J. of Marine Science and Application     Hybrid Journal   (Followers: 3, SJR: 0.439, h-index: 11)
J. of Marine Science and Technology     Hybrid Journal   (Followers: 3, SJR: 0.235, h-index: 19)
J. of Maritime Archaeology     Hybrid Journal   (Followers: 21, SJR: 0.228, h-index: 8)
J. of Market-Focused Management     Hybrid Journal   (Followers: 2)
J. of Marketing Analytics     Hybrid Journal   (Followers: 3)
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: 19, SJR: 0.836, h-index: 123)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 3)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 4)
J. of Mathematical Biology     Hybrid Journal   (Followers: 12, SJR: 1.011, h-index: 71)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 5, SJR: 0.497, h-index: 45)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 5, SJR: 1.22, h-index: 22)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 3, 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: 13, SJR: 1.062, h-index: 20)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 2)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 5, 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: 19, SJR: 0.299, h-index: 18)
J. of Medical Systems     Hybrid Journal   (Followers: 1, SJR: 0.717, h-index: 44)
J. of Medical Toxicology     Hybrid Journal   (Followers: 4, SJR: 0.874, h-index: 28)
J. of Medical Ultrasonics     Hybrid Journal   (Followers: 2, SJR: 0.18, h-index: 13)
J. of Medicine and the Person     Hybrid Journal  
J. of Membrane Biology     Hybrid Journal   (Followers: 1, SJR: 0.738, h-index: 82)
J. of Micro-Bio Robotics     Hybrid Journal   (SJR: 0.28, h-index: 3)
J. of Microbiology     Hybrid Journal   (Followers: 7, SJR: 0.741, h-index: 43)
J. of Mining Science     Hybrid Journal   (Followers: 5, SJR: 0.317, h-index: 16)
J. of Molecular Evolution     Hybrid Journal   (Followers: 9, SJR: 0.952, h-index: 108)
J. of Molecular Histology     Hybrid Journal   (Followers: 2, SJR: 0.755, h-index: 48)
J. of Molecular Medicine     Hybrid Journal   (Followers: 15, 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: 9, 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: 5, 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: 13, SJR: 1.429, h-index: 105)
J. of NeuroVirology     Hybrid Journal   (Followers: 1, SJR: 0.979, h-index: 69)
J. of Nondestructive Evaluation     Hybrid Journal   (Followers: 9, SJR: 0.863, h-index: 27)
J. of Nonlinear Science     Hybrid Journal   (Followers: 1, SJR: 1.887, h-index: 42)
J. of Nonverbal Behavior     Hybrid Journal   (Followers: 3, 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: 18, SJR: 0.919, h-index: 60)
J. of Obstetrics and Gynecology of India     Hybrid Journal   (Followers: 7, SJR: 0.214, h-index: 6)
J. of Occupational Rehabilitation     Hybrid Journal   (Followers: 12, SJR: 0.811, h-index: 51)
J. of Ocean Engineering and Marine Energy     Hybrid Journal   (Followers: 1)
J. of Ocean University of China (English Edition)     Hybrid Journal   (Followers: 1, SJR: 0.237, h-index: 11)
J. of Oceanography     Hybrid Journal   (Followers: 7, SJR: 0.796, h-index: 52)
J. of Ocular Biology, Diseases, and Informatics     Hybrid Journal   (SJR: 0.183, h-index: 11)
J. of Optical and Fiber Communications Reports     Hybrid Journal   (Followers: 3)
J. of Optics     Hybrid Journal   (Followers: 5, SJR: 0.214, h-index: 8)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 3, SJR: 0.898, h-index: 65)
J. of Ornithology     Hybrid Journal   (Followers: 22)
J. of Orofacial Orthopedics / Fortschritte der Kieferorthopädie     Hybrid Journal   (SJR: 0.574, h-index: 33)
J. of Orthopaedic Science     Hybrid Journal   (Followers: 5, SJR: 0.708, h-index: 48)
J. of Paleolimnology     Hybrid Journal   (Followers: 5, SJR: 0.984, h-index: 64)
J. of Parasitic Diseases     Hybrid Journal   (Followers: 2, SJR: 0.298, h-index: 9)
J. of Pediatric Neuropsychology     Hybrid Journal   (Followers: 1)
J. of Pest Science     Hybrid Journal   (Followers: 2, SJR: 1.341, h-index: 28)
J. of Pharmaceutical Health Care and Sciences     Open Access  
J. of Pharmaceutical Innovation     Hybrid Journal   (Followers: 8, SJR: 0.524, h-index: 17)
J. of Pharmaceutical Investigation     Hybrid Journal   (Followers: 1, SJR: 0.331, h-index: 6)
J. of Pharmacokinetics and Pharmacodynamics     Hybrid Journal   (Followers: 21, SJR: 0.708, h-index: 46)
J. of Phase Equilibria and Diffusion     Hybrid Journal   (Followers: 19, SJR: 0.433, h-index: 36)
J. of Philosophical Logic     Hybrid Journal   (Followers: 8, SJR: 0.704, h-index: 26)

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Journal Cover European Food Research and Technology
  [SJR: 0.726]   [H-I: 70]   [7 followers]  Follow
   Hybrid Journal Hybrid journal (It can contain Open Access articles)
   ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385
   Published by Springer-Verlag Homepage  [2335 journals]
  • Use of triacylglycerol profiles established by HPLC–UV and ELSD to
           predict cultivar and maturity of Tunisian olive oils
    • Authors: Marwa Abdallah; María Vergara-Barberán; María Jesús Lerma-García; José Manuel Herrero-Martínez; Mokhtar Zarrouk; Mokhtar Guerfel; Ernesto Francisco Simó-Alfonso
      Pages: 1607 - 1619
      Abstract: Abstract The usefulness of triacylglycerol (TAG) profiles established by high-performance liquid chromatography using both UV and evaporative light scattering (ELSD) detectors as a tool to discriminate between seven cultivars of Tunisian extra virgin olive oils (EVOOs) was evaluated in this work. Moreover, the discrimination of EVOOs from the cultivars Chemchali, Fouji and Zarrazi, characterized with different maturity indexes, was also studied. With both detectors, a total of 19 peaks, which were common to all the EVOOs studied, were observed. However, ELSD peaks, which provided a higher signal-to-noise ratio than the UV peaks, were selected to construct linear discriminant analysis models for cultivar and maturity index prediction. In all cases, an excellent resolution between all category pairs was achieved, which demonstrated that TAG profiles are a good marker of both cultivar and maturity index of EVOOs.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2660-x
      Issue No: Vol. 242, No. 10 (2016)
  • The binding characters study of lead removal by Lactobacillus plantarum
    • Authors: Ruijie Yin; Qixiao Zhai; Leilei Yu; Yue Xiao; Gang Wang; Ruipeng Yu; Fengwei Tian; Wei Chen
      Pages: 1621 - 1629
      Abstract: Abstract The dietary intake of lead (Pb) via contaminated food and drinking water possesses a serious risk to human health. In this study, the Pb2+ binding ability of 25 lactic acid bacteria strains was investigated, and the strain with the highest binding property, Lactobacillus plantarum CCFM8661 (36.66 ± 1.01 %), was selected for further study. The results of electron microscope revealed that most of Pb2+ was bound on the surface of bacterial cells and small amount of Pb2+ was observed in the cells. The comparison of the binding ability of different cellular components also demonstrated that the cell walls (73.79 ± 0.31 %) play a significant role in the Pb2+ binding. Through the study of the binary metals systems, the results showed that L. plantarum CCFM8661 still preferred to bind Pb2+ at the presence of other cations such as Fe2+ and Zn2+. The binding process was well explained by the Langmuir isotherm model (R 2 = 0.97), the Langmuir–Freundlich dual isotherm model (R 2 = 0.99), and the pseudo-second-order kinetic model (R 2 = 0.99).
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2661-9
      Issue No: Vol. 242, No. 10 (2016)
  • Colour-related phenolics, volatile composition, and sensory profile of
           Nero di Troia wines treated with oak chips or by micro-oxygenation
    • Authors: Antonietta Baiano; Antonio De Gianni; Annalisa Mentana; Maurizio Quinto; Diego Centonze; Matteo Alessandro Del Nobile
      Pages: 1631 - 1646
      Abstract: Abstract The changes of Nero di Troia wines submitted to micro-oxygenation or treatment with oak chips were studied. Oak chips favoured polymerization reactions (SPP, LPP, I HCl, polymeric phenols, and polymeric pigments, respectively +28, +67, +44, +60, and +73 % in comparison with the untreated wines, 12 months after racking). The polymerization reactions increased colour stability (colour intensity, and % of red and blue colour of the oak-treated wines were +11, +2, and +10 % compared to the control). At the end of ageing, the oak-treated wines had the highest concentrations of alcohols, carbonyl compounds, and lactones, while the highest contents of acids and esters were detected in the micro-oxygenated wines. The sensory profile of the oak-treated wines was characterized by the attenuation of floral, fruity, and vinous attributes. Concerning the phenolic profile, micro-oxygenated wines showed the highest concentrations of anthocyanins (+23 % respect to the untreated samples and +306 % respect to the oak-treated ones) and of flavan-3-ols (+24 % respect to the untreated samples and +95 % respect to the oak-treated ones). Micro-oxygenation reduced astringency and herbaceous character and intensified spicy and fruity flavours.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2662-8
      Issue No: Vol. 242, No. 10 (2016)
  • Components of wheat flour as activator of commercial enzymes for bread
    • Authors: Cristian De Gobba; Karsten Olsen; Leif H. Skibsted
      Pages: 1647 - 1654
      Abstract: Abstract Aqueous extracts of wheat flour and of flour made from 30 % cassava and 70 % wheat were found to influence the activity of amylases (Fungamyl® and Novamyl® were tested) and xylanases (Panzea® and Pentopan Mono® were tested), with an activation of Fungamyl® and Panzea® by a factor of two, while extract from cassava flour alone had no effect. A fractionation of the active extracts showed that high molecular weight components from wheat were responsible for increased activity, which, for Fungamyl®, was sensitive to heating of the extract at 100 °C for 15 min. For Panzea®, instead, the increase in activity was comparable for boiled and non-boiled extract. Osborne fractionation of the wheat extract showed that the highest increase in Fungamyl® activity could be assigned to salt solubilized components in the extract, while Panzea® showed an increased activity in presence of ethanol extract and propanol extract. Among the most abundant proteins in the active fractions, globulins were identified by LC–MS/MS as an enhancer of Fungamyl® activity, while the heat-insensitive component involved in enhancement of Panzea® remained unexplained.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2663-7
      Issue No: Vol. 242, No. 10 (2016)
  • Vitality and detoxification ability of yeasts in naturally As-rich musts
    • Authors: Daniela Bertoldi; Tomás Román; Raffaele Guzzon; Alessandro Santato; Mario Malacarne; Giorgio Nicolini; Roberto Larcher
      Pages: 1655 - 1662
      Abstract: Abstract Considering the carcinogenic risk to human health, it is necessary to carry out research into arsenic (As) content in agro-food products and the impact of food processing on the final content. Yeast fermentation may represent a strategy for detoxifying some widespread beverages such as wine, beer and rice wine. A preliminary study of some commercial yeast species showed different viability responses to the presence of As. Yeasts had a noteworthy detoxification capability during fermentation, reducing the initial As content by about 75 % on average (minimum–maximum: 45–92 %), making it possible to produce wines with a considerably reduced content as compared to the corresponding grape juices from naturally As-rich soils. Nevertheless, significant differences between strains were observed in relation to resistance to arsenic toxicity and As removal capability. The choice of yeast strain can determine a difference of 40 % on the As content remaining in the wine after fermentation. Arsenic content of up to 1000 µg/L did not significantly worsen the fermentation of some wine yeasts, suggesting that the use of specific yeasts may represent an effective tool for reducing As in fermented beverages.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2664-6
      Issue No: Vol. 242, No. 10 (2016)
  • Individual and combined effects of water addition with xylanases and
           laccase on the loaf quality of composite wheat–cassava bread
    • Authors: Luca Serventi; Leif H. Skibsted; Ulla Kidmose
      Pages: 1663 - 1672
      Abstract: Abstract The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat–cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58 % water addition, likely due to insufficient plasticization of the gluten–starch network, while hardening and crumb structure collapse were observed at 76 % water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea® BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym® 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan® Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70 %) and Panzea treatment generated larger and better structured bread.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2666-4
      Issue No: Vol. 242, No. 10 (2016)
  • Dry ice blasting, a new tool for barrel regeneration treatment
    • Authors: Antonella Costantini; Enrico Vaudano; Maria Carla Cravero; Maurizio Petrozziello; Federico Piano; Attilio Bernasconi; Emilia Garcia-Moruno
      Pages: 1673 - 1683
      Abstract: Abstract The aim of this work was to evaluate the effect on wine of dry ice blasting, used for the regeneration treatment of barriques, from a microbiological, chemical and sensory point of view. Microbiological analyses were performed on a laboratory model system and in small barrels to test the efficacy of dry ice blasting on the reduction in microbial loads. Subsequently, in order to study the chemical and sensory effects of dry ice blasting on wine, two barriques, used in the cellar, were used. One barrique was sulphited, as per common cellar practice, and one was cryosandblasted (R). After 6 months, the wines were compared. Data showed differences between the two wines concerning the volatile components. For instance, wine R had a statistically significant higher content of eugenol, cis-oak lactone and trans-oak lactone. These results were confirmed using sensory analysis, as wine R had an evident increase in intensity of boisé and vanilla notes. The advantages derived in using this method are the possibility of utilising a barrique, destined to be eliminated, for almost one more year, which is more sustainable from an economic and environmental point of view for the winemaker, and then the possibility to clean barrels reducing the use of SO2.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2667-3
      Issue No: Vol. 242, No. 10 (2016)
  • Determination of Ca addition to the wheat flour by using laser-induced
           breakdown spectroscopy (LIBS)
    • Authors: Gonca Bilge; Banu Sezer; Kemal Efe Eseller; Halil Berberoğlu; Hamit Köksel; İsmail Hakkı Boyacı
      Pages: 1685 - 1692
      Abstract: Abstract The aim of the study was to determine Ca addition to the flour by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple multi-elemental spectroscopy method. Different amounts of CaCO3-added wheat flour were analyzed using LIBS to determine Ca content and Ca/K ratio, which is used for discrimination of natural and Ca-added flour. LIBS spectra were quantitatively evaluated with partial least square (PLS) method as a multivariate data analysis method to eliminate the matrix effect. Ca and Ca/K calibration graphs of PLS method showed good linearity with coefficient of determinations (R 2) 0.999. Limit of detection values for Ca and Ca/K analysis were calculated as 25.9 ppm and 0.013, respectively. Furthermore, the results were found to be consistent with the data obtained from atomic absorption spectroscopy method as a reference method for flour samples.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2668-2
      Issue No: Vol. 242, No. 10 (2016)
  • As oil blending affects physical, chemical, and sensory characteristics of
           flavoured olive oils
    • Authors: Antonietta Baiano; Maria Assunta Previtali; Ilaria Viggiani; Gabriella Varva; Giacomo Squeo; Vito Michele Paradiso; Carmine Summo; Tommaso Gomes; Francesco Caponio
      Pages: 1693 - 1708
      Abstract: Abstract Extra-virgin olive oils used in the production of flavoured oils can derive from a single cultivar or can be a blend of two or more mono-varietal oils. In order to investigate the effects of the characteristics of the oil blends on the quality of the deriving flavoured oils, three mono-cultivar extra-virgin olive oils (Coratina, Peranzana, Ogliarola) were used to produce three blends, which were successively flavoured by infusion. From each blend, three types of flavoured olive oils were produced: basil, chilli pepper, and garlic + chilli pepper. Mono-varietal extra-virgin olive oils, blends, and flavoured oils were submitted for routine analyses and for determination of polar compounds, phenolic profile, antioxidant activity, and volatile profiles. The panel and consumer tests were also carried out on the flavoured oils. Along with the undoubted influence of the flavouring agents, the quality parameters of each blend changed and their changes greatly depend on the starting blend. The parameters mostly affected by oil blend were: acidity, K232, peroxide values, diacylglycerols, polar compounds, total phenolics, antioxidant activity, and phenolics such as p-coumaric acid, tyrosol acetate, vanillic acid, tyrosol, hydroxytyrosol, hydroxytyrosol acetate, dialdehydic form of elenolic acid linked to tyrosol, and ligstroside aglycone, oleuropein aglycone. The effects of oil blending were rather limited on volatile profiles and sensory characteristics.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2669-1
      Issue No: Vol. 242, No. 10 (2016)
  • Composition of secoiridoid derivatives from Picual virgin olive oil using
           response surface methodology with regard to malaxation conditions, fruit
           ripening, and irrigation management
    • Authors: Antonia de Torres; Francisco Espínola; Manuel Moya; Eulogio Castro
      Pages: 1709 - 1718
      Abstract: Abstract The malaxation conditions were studied in order to evaluate the composition of secoiridoid derivatives of Picual virgin olive oil using response surface methodology. Secoiridoid derivatives are the most abundant phenolic compounds in virgin olive oil: 3,4-DHPEA-EDA; 3,4-DHPEA-EA; p-HPEA-EDA; p-HPEA-EA. The temperature range studied was 20–60 °C, time 20–60 min, and the talc dosage 0.5–2.5 %. Also, fruit ripening and irrigation management were studied during one season in an orchard of Andalusia (Spain). The content of secoiridoid derivatives increases with increasing malaxation temperature of the olive paste. However, the content of secoiridoid derivatives from oleuropein (3,4-DHPEA-EDA and 3,4-DHPEA-EA) decreases with mixing time, while the content of secoiridoid derivatives from ligstroside (p-HPEA-EDA and p-HPEA-EA) increases. On the other hand, the secoiridoid derivatives from oleuropein increase with increasing maturity index while secoiridoid derivatives from ligstroside decrease in the range studied. Finally, the olive oils from olives cultivated without irrigation have more secoiridoid derivatives than olive oils from olives cultivated with irrigation.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2670-8
      Issue No: Vol. 242, No. 10 (2016)
  • Effects of cluster thinning on wine quality of Syrah cultivar ( Vitis
           vinifera L.)
    • Authors: Concetta Condurso; Fabrizio Cincotta; Gianluca Tripodi; Antonio Sparacio; Dina Maria Letizia Giglio; Salvatore Sparla; Antonella Verzera
      Pages: 1719 - 1726
      Abstract: Abstract Cluster thinning is a viticulture tool used to correct overcropping, to improve fruit composition, and to find a balance between shoot growth and berry development. The main purpose of this study was to evaluate the effects of cluster thinning on the wine quality of Syrah cultivar under Mediterranean climate. Particular attention has been given to the volatile aroma compounds which are determinant for the sensory quality of the wine. Manual cluster thinning in the early stage of veraison was applied and compared with a not thinned control. Cluster thinning influenced yield reduction, advanced grape maturity, improved the phenolic content of grapes and therefore of wine, and influenced the volatile profile of wine. The grapes of thinned plants tend to get rich in varietal and fermentation aromas. Despite the economic impact, cluster thinning is a viable option due to the improvement in wine quality, especially for increasing the amount of compounds responsible for the typical aroma and color, at least in the Mediterranean climate where the search was carried out.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2671-7
      Issue No: Vol. 242, No. 10 (2016)
  • Functional barriers or adsorbent to reduce the migration of mineral oil
           hydrocarbons from recycled cardboard into dry food
    • Authors: Martin Lommatzsch; Lydia Richter; Sandra Biedermann-Brem; Maurus Biedermann; Konrad Grob; Thomas J. Simat
      Pages: 1727 - 1733
      Abstract: Abstract In a practice-oriented storage test, the boxes of recycled cardboard featuring a barrier layer on the internal surface or an integrated adsorbent available early in 2014 were investigated for their efficiency in reducing migration of mineral oil hydrocarbons (MOH) into dry food. Three cardboards coated or laminated with barrier layers on the food contact side and one containing active carbon as adsorbent were characterized by microtome cuts and infrared spectroscopy. By testing the barrier efficiencies with four surrogate compounds, limited efficiencies were observed for the investigated layers. A one-year storage test was performed with wheat flakes in seven configurations: a box of fresh fibers, two boxes of unprotected recycled cardboard, three cardboards with barrier layers and a cardboard containing active carbon. The highest migration was observed in the boxes of unprotected recycled cardboard. Of the three investigated barrier coatings, only two reduced MOH migration into food below the limits of the third draft of the German mineral oil ordinance (2014) until the end of shelf life. The cardboard box involving active carbon (adsorbent) prevented detectable migration of MOH. Transport boxes contributed significantly to the migration of mineral oil, as observed for the boxes made of virgin fiber.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2672-6
      Issue No: Vol. 242, No. 10 (2016)
  • Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme
           membrane reactor using a design of experiment approach
    • Authors: Pieter Berends; Michael Merz; Bertolt Kranz; Thorn Thaler; Daniel Appel; Swen Rabe; Imre Blank; Timo Stressler; Lutz Fischer
      Pages: 1735 - 1746
      Abstract: Abstract The aim of this study was to determine the optimal conditions for operating an enzyme membrane reactor system to obtain a high yield of amino acids and peptides released from wheat gluten with Flavourzyme™. The optimal operating conditions were determined using multivariate analysis. A fractional factorial design made up of 27 runs amended by eight axial points was followed in a bench-scale enzyme membrane reactor system (V = 2 L), and responses were recorded over 8 h. Optimal conditions determined were a temperature of 50 ± 1 °C and a Flavourzyme™ activity of 116 ± 4 nkatLeu-pNA/mL. Modeling resulted in an optimal substrate feed rate of 19.2 g/L/h and a permeate flux of 57 L/m2/h. The enzymatic wheat gluten hydrolysis in an enzyme membrane reactor was conducted for 72 h with an average total product space–time yield of 12.6 ± 1.3 g/L/h (n = 4) and a free amino groups space–time yield of 4.4 ± 0.4 g/L/h (n = 4), and the substrate utilization was 0.82 ± 0.01 (g/g) (n = 4). The resulting product–enzyme ratios were 7.7 ± 0.6 mgTP/nkatLeu-pNA (n = 4) and 3.0 ± 0.2 mgFAA/nkatLeu-pNA (n = 4). The productivity of the enzyme membrane reactor improved compared to the reference batch process and doubled compared to previously proposed enzyme membrane reactor processes for the hydrolysis of wheat gluten.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2673-5
      Issue No: Vol. 242, No. 10 (2016)
  • Resistant starch production in wheat bread: effect of ingredients, baking
           conditions and storage
    • Authors: Olga Amaral; Catarina S. Guerreiro; Ana Gomes; Marília Cravo
      Pages: 1747 - 1753
      Abstract: Abstract Resistant starch (RS) is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals. RS appears to confer considerable health benefits. Processing conditions and ingredients may influence the formation of RS in foodstuffs. The aim of the present study was to investigate some of the factors that might influence RS formation in wheat bread, namely (1) formulation; (2) loaf size; (3) baking conditions; and (4) storage conditions. Seven bread formulations were prepared: reference recipe (control) and six experimental formulations. The effect of the loaf size and the baking conditions was also tested. Finally, the effect of storage was tested by keeping control breads under different storage conditions (temperature/time). Moisture and resistant starch contents were evaluated in all breads. A higher level of moisture in the dough and a larger loaf size enhanced the RS content. An extended baking process also favored significantly the formation of RS. Storing the bread at room temperature for 3 days was shown to further increase the RS content. It is possible to increase the RS content of bread by modifying the ingredients ratio and processing conditions.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2674-4
      Issue No: Vol. 242, No. 10 (2016)
  • Mead fermentation monitoring by proton transfer reaction mass spectrometry
           and medium infrared probe
    • Authors: Martha Cuenca; Flavio Ciesa; Andrea Romano; Peter Robatscher; Matteo Scampicchio; Franco Biasioli
      Pages: 1755 - 1762
      Abstract: Abstract Mead is a traditional alcoholic beverage similar to wine, but obtained by the fermentation of a diluted solution of honey. The rate of fermentation is generally monitored by the measurement of a set of physicochemical variables such as pH, titratable acidity, Brix degrees, sugars and ethanol concentration. This work aims at developing a new monitoring method for alcoholic fermentations that is based on two on-line approaches: a proton transfer reaction mass spectrometry (PTR-MS) and a fibre optic coupled attenuated total reflection (FTIR-ATR) spectroscopy. Microfermentations are performed on 100 mL musts in isothermal conditions at 20 °C. Musts consist on diluted honey solutions (24 Bx) with pollen (0.4 % w/v) and yeast (Saccharomyces cerevisiae subsp. bayanus). The effect of flavour enhancers [chilli (Capsicum annuum), clove (Eugenia caryophyllata) and a mixture of both] on the rate of fermentation was also evaluated. The results show that clove inhibits fermentation, whereas chilli increases the rate of fermentation. PTR-MS and FTIR-ATR are simple, fast and nondestructive techniques able to monitor the fermentation process without the need of sample preparation, extraction or pre-concentration steps.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2675-3
      Issue No: Vol. 242, No. 10 (2016)
  • Possibilities for the specific reduction of fructose
    • Authors: Paul Pietsch; Renate Richter
      Pages: 1763 - 1776
      Abstract: Abstract The aim of this work was to investigate the application of boronic acids for the specific reduction of fructose in food matrices as fruit juice. The ability of boronic acids to form esters with diol structures forms the basis of the investigation. The retention of fruit juice components in a solution and fruit juice was analysed on a boronic acid gel. The known affinity decrease in boronic acid in the order of sorbitol, fructose, galactose and glucose was confirmed. The disaccharides sucrose and maltose as well as the fruit acids malic acid, citric acid and tartaric acid have not shown any interactions. The ligand 3-aminophenylboronic acid was appropriate for the reversible binding of fructose at higher pH values. The sugar reduction and the change of the sugar composition were possible by fractionation. For the application in the natural pH range of a fruit juice, specific substituted boronic acids (3-fluoro-5-methoxycarbonylphenylboronic acid, 3-carboxy-5-nitrophenylboronic acid and 3-methoxy-5-nitrophenylboronic acid) were analysed concerning an interaction with fructose. The spectroscopy in the UV range was appropriate as a method of detection. The 3-carboxy-5-nitrophenylboronic acid is a possible ligand for applications in acid media. In brief, this paper shows the potential of boronic acids for a specific reduction of fructose in food matrices.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2676-2
      Issue No: Vol. 242, No. 10 (2016)
  • Identification of antioxidant peptides of hen egg-white lysozyme and
           evaluation of inhibition of lipid peroxidation and cytotoxicity in the
           Zebrafish model
    • Authors: W. Carrillo; J. A. Gómez-Ruiz; B. Miralles; M. Ramos; D. Barrio; I. Recio
      Pages: 1777 - 1785
      Abstract: Abstract Hen egg lysozyme was hydrolyzed with pepsin in situ on a cation-exchange column to isolate antioxidant peptides. The most cationic fraction was eluted with 1 M NaCl. Five positively charged peptides f(109–119) VAWRNRCKGTD, f(111–119) WRNRCKGTD, f(122–129) AWIRGCRL, f(123–129) WIRGCRL and f(124–129) IRGCRL were identified using tandem mass spectrometry. Using ORAC-FL , all five peptides presented antioxidant activity with values of (1970, 3123, 2743, 2393 and 0.313 µmol Trolox/µmol peptide), respectively. Using method TBARS in Zebrafish larvae, all five synthetic peptides were found to efficiently inhibit lipid peroxidation (36.8, 51.6, 55.56, 63.2, 61.0 % inhibition of lipid peroxidation), respectively. None of the five peptides were toxic in Zebrafish eggs and larvae at concentrations lower than 50 µg/ml. Concentrations higher than 50 µg/ml were toxic for both Zebrafish eggs and larvae.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2677-1
      Issue No: Vol. 242, No. 10 (2016)
  • Establishment of a loop-mediated isothermal amplification (LAMP) detection
           method for genetically modified maize MON88017
    • Authors: Zhen Zhen; Minghui Zhang; Yanbo Yu; Xuejun Gao; Yanming Zhu; Yu Yan; Renren Zhang
      Pages: 1787 - 1793
      Abstract: Abstract In this study, we developed a visual and rapid assay for the detection of MON88017 maize using the LAMP method. The LAMP method was specific for MON88017 event and takes only 40 min and the LAMP assay sensitivity is about 40 copies, which is the same level as that of conventional PCR method. LAMP amplicons can directly be detected by naked-eye inspection after adding SYBR Green I. In summary, the LAMP method is visual, faster, and more sensitive and does not need special equipment compared to the traditional PCR technique, which makes it a very higher efficiency approach for field tests and fast screening of GMO crops, especially for on-site, large-scale testing purposes in the field.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2678-0
      Issue No: Vol. 242, No. 10 (2016)
  • Chestnut flour sourdough for gluten-free bread making
    • Authors: Núria Aguilar; Elena Albanell; Begoña Miñarro; Marta Capellas
      Pages: 1795 - 1802
      Abstract: Abstract The objective of this research was to study spontaneously fermented chestnut flour sourdough and to evaluate its effect in gluten-free bread based on corn starch and chestnut flour. Lactic acid bacteria and yeasts counts, pH and titratable acidity of chestnut flour sourdough were measured during 6 days of sourdough propagation. Chestnut flour sourdough fermented for 5 days with back-slopping every 24 h with 33 % of the ripe sourdough was selected to elaborate gluten-free bread. Control breads contained 15, 20 or 25 % of chestnut flour, and sourdough breads contained the same amount of chestnut flour added as chestnut flour sourdough. Chestnut flour sourdough improved bread specific volume, rendered breads with lighter crusts, reduced crumb hardness at day 0 and day 7 and reduced pH. However, chestnut flour sourdough had no effect on yeasts and molds growth during 7 days of bread storage and did not influence sensory characteristics perceived by consumers.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2679-z
      Issue No: Vol. 242, No. 10 (2016)
  • Setup of a procedure for cider proteins recovery and quantification
    • Authors: Federica Mainente; Corrado Rizzi; Gianni Zoccatelli; Roberto Chignola; Barbara Simonato; Gabriella Pasini
      Pages: 1803 - 1811
      Abstract: Abstract Cider contains low amount of proteins that, nonetheless, can affect its stability, foam formation and potential allergenicity. At present, scarce information is available on cider proteins, probably due to the lack of methods for their recovery and analysis. The aim of the present study was to set up a method for recovering and quantifying cider proteins. To this purpose, the proteins from 13 Italian commercial ciders were recovered by dialysis, gel filtration, trichloroacetic acid/acetone (TCA/acetone) and potassium dodecyl sulfate (KDS) precipitation. The protein content of the samples was then determined by bicinchoninic acid (BCA), Bradford and o-phthaldialdehyde (OPA) assays. The results were compared to quantitative data obtained by densitometry of electrophoretic gels. The most reliable protocol resulted in the KDS method followed by OPA assay. KDS, in addition, allowed also to separate proteins from glycocompounds. KDS/OPA is the method of choice for cider proteins precipitation and quantification.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2724-y
      Issue No: Vol. 242, No. 10 (2016)
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