Subjects -> FOOD AND FOOD INDUSTRIES (Total: 409 journals)
    - BEVERAGES (17 journals)
    - FISH AND FISHERIES (103 journals)
    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 69)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 2)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 33)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 4)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 25)
Food Chemistry : X     Open Access   (Followers: 2)
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 2)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 2)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Industry     Open Access   (Followers: 1)
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Beverages     Open Access   (Followers: 1)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 4)

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Similar Journals
Journal Cover
Journal of Food Science and Technology
Journal Prestige (SJR): 0.689
Citation Impact (citeScore): 2
Number of Followers: 6  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0022-1155 - ISSN (Online) 0975-8402
Published by Springer-Verlag Homepage  [2626 journals]
  • The effect of drying methods on the energy consumption, bioactive
           potential and colour of dried leaves of Pink Rock Rose ( Cistus creticus )
           
    • Abstract: Abstract This study aimed to investigate the changes in the total polyphenolic content and antioxidant properties after subjecting Pink Rock Rose (Cistus creticus) leaves to three different drying procedures, including convection drying (CD) at 40, 50 and 60 °C; vacuum-microwave drying (VMD) at 240 W microwave power; and combined drying consisting of convective pre-drying at 50 °C followed by vacuum-microwave finish drying at 240 W microwave power (CPD-VMFD). The total polyphenolic content and antioxidant properties (DPPH, ABTS) of leaves subjected to these three drying methods were spectrophotometrically determined. The results show that convection drying at 40 °C and vacuum-microwave drying yielded dried leaves with the highest bioactive potential in terms of the total polyphenol content and antioxidant activity, with the highest and lowest values of final specific energy consumption, respectively. The lowest bioactive potential was found in a product dried at 60 °C, which can be attributed to the possible degradation or changes in polyphenol structures under high temperatures. During the combined treatment (CPD-VMFD), most of the moisture was efficiently removed from the raw material by CPD, whereas the time of drying was significantly reduced by the application of VMFD. Combined drying CPD-VMFD is most suitable for industrial applications as it produces dried leaves with a bioactive potential that is only slightly lower than that achieved with VMD while providing a high-throughput capacity relative to operating costs.
      PubDate: 2019-03-22
       
  • Aonla phytochemicals: extraction, identification and quantification
    • Abstract: Abstract Methanolic, ethanolic and ethyl acetate extracts of five aonla varieties were analyzed for phytochemical characterization using RP-HPLC. Five compounds viz. ascorbic acid, gallic acid, ellagic acid, ethyl gallate and quercetin were identified in aonla extracts by RP-HPLC at 270 nm. Significant variations were observed in amount of identified phytochemical among the varieties. The highest level of phytochemical was observed in methanolic extract of variety Desi followed by varieties Kanchan, NA-7, Banarasi and Chakaiya. Among the solvent, methanol extracted the maximum phytochemicals while yield was least in ethyl acetate extract of aonla varieties. Gallic acid and ellagic acid were the most abundant phenolic compounds in extracts of aonla varieties. Ellagic acid (349.51 mg/100 g) and gallic acid (233.49 mg/100 g) were found maximum in methanolic extract of Desi variety. Results of the present study suggested that aonla is a good source of phenolic and flavonoid compounds.
      PubDate: 2019-03-21
       
  • Evaluation of different hurdles on Penicillium crustosum growth in sponge
           cakes by means of a specific real time PCR
    • Abstract: Abstract Limited shelf life of bakery products, caused by microbial deterioration, is a concern for industries due to economic losses. Fungal spoilage of sponge cakes industrially produced in Montevideo was caused mainly by Penicillium species, in particular by Penicillium crustosum. The combination of different hurdles was studied to inhibit P. crustosum growth in sponge cakes. A full factorial design was performed to study the effect of the concentration of potassium sorbate, pH, packaging atmosphere and storage time. The results showed that packaging atmosphere and storage time were the significant factors in the ranges tested. No growth was detected in cakes stored in modified atmosphere packaging (MAP) (N2:CO2 50:50) at room temperature (25 °C) for 15 days. The effect of MAP on P. crustosum growth in cakes at room temperature was compared with the effect of air-packaging and storage at low temperature (4 °C) for 30 days. P. crustosum growth was not detected in cakes packaged in MAP, whereas it was detected after 20 days in cakes packaged in air and stored at 4 °C. This growth was quantified by a specific real time PCR developed in this work. Specific primers were designed using the sequence of β-tubulin gene of P. crustosum as a target and PCR conditions were adjusted to ensure specificity. PCR efficiency was 107%, with a detection limit of 0.0014 ng of DNA. The qPCR method presented here, resulted specific and sensitive enough to detect the growth of P. crustosum even before biodeterioration signs were visible.
      PubDate: 2019-03-21
       
  • Managing the lionfish: influence of high intensity ultrasound and binders
           on textural and sensory properties of lionfish ( Pterois volitans ) surimi
           patties
    • Abstract: Abstract Lionfish (Pterois volitans) is an invasive and predatory species whose proliferation over the Caribbean Sea threatens to cause great damage to coral reefs by negatively affecting the balance of the ecosystem. Control strategies have been the most effective way to reduce the negative impact of the lionfish. The development of diversified food products based on lionfish could support these strategies. The objective of the present study was to investigate the influence of ultrasound and the addition of binders in different concentrations: Egg white liquid (EWL) and corn starch (ST) on texture, microstructure and sensory evaluation properties of patties made of lionfish surimi. Each set of binders was added up to 3% varying proportions. The texture profile, water holding capacity, sensory qualities and fractal dimension of scanning electron microscopy images were analyzed to evaluate the quality of the product based on surimi gel. Results showed that the application of ultrasound and the use of binders enhanced the properties of patties made of lionfish surimi. The addition of EWL (3%) improved the water holding capacity and hardness of the final product. However, the fractal dimension of the images was higher in samples processed using ultrasound and without binder addition.
      PubDate: 2019-03-21
       
  • Optimization of process parameters for preparation of rice extrudates from
           short and long Indica rice cultivars milled to varying degree of milling
    • Abstract: Abstract Extrusion behavior of extrudates prepared from short (PR113) and long (PUSA1121) Indica rice cultivars milled to 0–8% degree of milling (DOM) extruded at variable extrusion temperature (150–190 °C) and feed moisture (15–19%) was studied. The physico-chemical and functional properties of extrudates prepared from both the cultivars varied significantly with variation in DOM as well as extrusion variables. DOM showed more pronounced effect for all the responses studied for both the cultivars. Expansion, L*, water absorption and overall acceptability increased whereas hardness, water solubility and bulk density decreased with increase in DOM. Extrusion temperature increase led to increase in expansion and water solubility and decreased L*, bulk density and water absorption. Feed moisture showed significant positive effect on hardness and water absorption and negative effect on expansion, L* and water solubility. Formation of amylose–lipid complexes were also observed during extrusion cooking for both the cultivars which showed negative correlation with DOM. Both the cultivars also showed different behavior for these responses at same values of independent variables.
      PubDate: 2019-03-21
       
  • In silico optimization of enzyme mediated debittering of Assam lemon:
           biochemical and sensory evaluation studies
    • Abstract: Abstract Commercialization of citrus fruit juice is always hindered by the bitterness development in juice when stored for a significant period of time. In order to debitter citrus juice, an attempt has been taken up by treating the juice with tannase. Central Composite Design (CCD) based Response Surface Methodology (RSM) has been implemented to evaluate and optimize the effect of underlying process parameters viz., enzyme volume, temperature, incubation time and enzyme titre on debittering effect of Assam lemon juice. The significance of parameters and their interaction were assessed by analysis of variance at 95% level of confidence. Optimization study reveals that the maximum debittering (40.12 ± 0.02%) of Assam lemon juice takes place at ambient temperature (37 °C) within an incubation time of 2 h and 1.12% (v/v) enzyme volume while 30 IU/ml enzyme activity. Moreover, percentage contribution of the underlying process parameters demonstrate that the enzyme volume and enzyme titre as first and second most significant contributors in process of debittering. As part of validating the above results, experimental debittering has been performed and compared with predicted debittering percentage which showed a high coefficient value (0.971) which ensures the effectiveness of the proposed model. Biochemical analysis of the treated juice reveals improved antioxidant property after enzymatic treatment by 15.30%. Total sugar and reducing sugar content has also been enhanced by 1.38 and 1.49 folds, respectively, after enzymatic treatment of juice. Furthermore, no alteration in the elemental composition of the treated juice ensure that the quality of the final juice is retained with the enzyme applications. Sensory analysis based on nine-point Hedonic scale advocates the best organoleptic property in 1% (v/v) enzyme treated juice.
      PubDate: 2019-03-21
       
  • Optimization of the shelf life of lamb forelegs packed in different
           multilayer polymeric materials and modified atmospheres
    • Abstract: Abstract Lamb forelegs were packed in three different gas mixtures (Treatment N2: 70% N2–30% CO2; Treatment O2: 70% O2–30% CO2; Treatment Ar: 70% Ar–30% CO2) and two types of polymeric materials (B1, a polyamide-polypropylene bag and B2, a bag made of bio-oriented polyamide, aluminium and polyethylene). Physical, chemical and microbiological parameters were determined, initially and after 7, 14 and 21 days of storage (3 ± 1 °C). Colour and oxidative stability decreased and the number of microorganisms increased significantly during the storage period. Treatment O2 increased a* and TBARs. Despite the different permeability to O2, shown by the polymeric material (< 6.0 vs. < 0.5 cm3/m2/24 h bar), the different types of packaging did not significantly affect any of the studied parameters. Regarding the atmosphere treatment or type of packaging, these factors did not significantly affect mesophile or Enterobacteriaceae counts either.
      PubDate: 2019-03-20
       
  • Improving iron and zinc bioaccessibility through food-to-food
           fortification of pearl millet with tropical plant foodstuffs (moringa leaf
           powder, roselle calyces and baobab fruit pulp)
    • Abstract: Abstract Essential mineral (iron and zinc) deficiencies are still prevalent in the Semi-arid Tropics, where many people consume monotonous, predominantly cereal-based diets. This study aimed to evaluate the potential of including tropical plant foodstuffs high in iron and zinc (moringa leaves and roselle calyces) or mineral availability enhancers (baobab fruit pulp) in a pearl millet-based food containing a plant food-based provitamin A source, with the aim of preventing iron and zinc deficiencies in the Semi-arid Tropics. Mineral bioaccessibility was assessed by dialysability assay. Moringa, roselle and baobab considerably increased iron and zinc bioaccessibility when added at 10 parts:100 parts pearl millet (dry basis). These foodstuffs, increased the contribution to the absolute iron requirements of women of reproductive age by 2.5, 2.1 and 2.3 times for moringa, roselle and baobab, respectively and to their absolute zinc requirements by 2.4, 2.1 and 2.7 times, respectively. Combining these plant foodstuffs could contribute up to 28% and 41% of the women’s absolute iron and zinc requirements, respectively, from a single meal. Moringa, despite having the highest iron content, when added at a very high level (30 parts:100 parts pearl millet) decreased bioaccessible iron and zinc, most probably primarily due to its high calcium content. Food-to-food fortification of staple cereal foods with moringa leaves, roselle calyces or baobab fruit pulp plus a provitamin A source can potentially sustainably improve iron and zinc bioavailability in the diets of at-risk communities in the Semi-arid Tropics.
      PubDate: 2019-03-20
       
  • Mass transfer characteristics during ultrasound-assisted osmotic
           dehydration of button mushroom ( Agaricus bisporus )
    • Abstract: Abstract Button mushroom (Agaricus bisporus) slices were dehydrated using ultrasound-assisted osmotic dehydration (UOD), and three osmotic agents including sucrose, glucose and sodium chloride were investigated for their effects on the mass transfer characteristics, average density and microstructure. Different mathematical models were selected to describe the osmotic behaviours, and the effective moisture (Dm) as well as solid diffusivities (Ds) during UOD were also calculated. The results showed that, during UOD, button mushrooms had the highest Dm values in the sodium chloride solutions, and they had the highest Ds values in the glucose solutions, which indicated that faster moisture and solid transfers could occur in these two osmotic solutions, respectively. Moreover, the Weibull model provided the best fit for the UOD curves of button mushrooms under the study’s operating conditions, which showed good predictability for the moisture and solid contents of the button mushrooms during UOD. In addition, sucrose agents were suggested for use in the UOD of button mushrooms due to the better microstructure of the products as well as the appropriate rates of effective moisture and solid diffusivities during UOD. This study provides a theoretical basis for the deep processing of mushrooms and other food products.
      PubDate: 2019-03-20
       
  • Application of an environmentally friendly preventive measure for the
           preservation of fresh vegetables
    • Abstract: Abstract Vegetables are an important source of vitamins and minerals and are one of the most perishable products. Fresh vegetables need to be cleaned, sorted, washed and dried before entering distribution and trading systems. The quality of the product and the effect of the environment during preparation are very important. One method of stabilizing vegetable quality is the application of ozone, which is a strong disinfectant used to inactivate microorganisms. Ozone, when in contact with a product surface, does not leave any harmful by-products. This research aims to optimize carrot treatment with ozonated water and evaluate its effect and efficiency on the storage of products. A constant concentration of 1.53 ± 0.09 mg L−1 ozone in water was used, and processing times of 5, 10, 15 and 20 min were applied. The carrots’ weight and changes to the mould population on the carrots’ surface during storage were observed after treatment with ozonated water. A decrease in mycological contamination on washable vegetable surfaces occurred within the first 5 min, and longer processing times (more than 5 min) did not influence the efficacy of the treatment. Thus, using ozonated water at an ozone concentration of 1.53 ± 0.09 mg L−1 reduced the mould population by up to 99.99% and could also prolong carrot storage duration up to 1.7 times. Treatment of carrots with ozonated water had minimal impact on the carrots’ weight.
      PubDate: 2019-03-20
       
  • Effect of different drying techniques on chemical composition, color and
           antioxidant properties of kinnow ( Citrus reticulata ) peel
    • Abstract: Abstract Aim of the present study was to evaluate the effect of different drying techniques on chemical composition, color and antioxidant activity of kinnow peel. Fresh peel was dehydrated by three different techniques (tray, vacuum and freeze) and regardless of the method results showed significant decreases in moisture, total phenols, flavonoids, antioxidant activity and color when compared to the fresh sample. Freeze drying was found superior in retention of polyphenolic characteristics and color attributes when compared with other drying techniques. The fresh and freeze-dried citrus peel extract was analyzed for individual phenolics and flavonoids with the help of HPLC indicating highest concentrations of ferulic acid and hesperidin.
      PubDate: 2019-03-20
       
  • Pulse proteins: secondary structure, functionality and applications
    • Abstract: Abstract Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure–function relationship and current applications of different pulse proteins in the food industry.
      PubDate: 2019-03-19
       
  • Physicochemical and microbiological characteristics of honey obtained
           through sugar feeding of bees
    • Abstract: Abstract This study was planned to characterize the physicochemical and antioxidant properties, and microbiological quality of honey obtained from the sandbar pumpkin field. In this study, four sugar supplemented and one control (without sugar fed) honey sample was used. Results revealed that all samples exhibited appropriate maturity considering their low moisture content (~ 19%) and high total solids (~ 80%) and TSS (~ 79%). Total acidity (< 40 meq/kg) and pH (~ 4.5) directed the absenteeism of detrimental fermentation. Ash (~ 0.29%) and electrical conductivity (~ 700 µS/cm) were reasonable and distinctive of dark yellowish-brown honey, which is buttressed by color attributes. Reducing sugars, glucose, fructose, and sucrose values ranged from 68.98 to 75.82%, 26.01 to 33.84%, 34.93 to 38.70%, and 1.74 to 5.96%, respectively. Proline (~ 400 mg/kg), HMF (< 40 mg/kg) and diastase action (~ 14° Gothe) were found within accepted limits, and also possesses good antioxidants in terms of total phenol (~ 160 mg GAE/100 g), total flavonoid (4.67–6.25 mg CE/100 g), and DPPH-RSA (30.65–35.97%). The microbial study revealed that the total viable count ranged between 33.33 and 27.66 CFU/g, while yeasts and mold count varied between 14.33 and 12 CFU/g. Principle component analysis (PCA) results revealed that all the studied parameters could be used effectively to discriminate the honey sample. The overall results signpost a new information regarding the quality i.e. processing, maturity, freshness and composition of honey obtained from the sandbar pumpkin field.
      PubDate: 2019-03-19
       
  • Color stability of fruit yogurt during storage
    • Abstract: Abstract This article describes the evaluation of the anthocyanins stability in yogurts with strawberry, sour cherry, and blueberry fruit preparation during 8-week storage period under refrigerated condition. The differences in anthocyanin degradation rate and color changes between stirred yogurts and fruit-on-the-bottom yogurts (fruit preparation was on-the-bottom of package) were compared. Anthocyanin content in fruit yogurts showed a significant decreased during the storage, especially for the first 2 weeks. There were differences in the rate of pigment degradation between yogurt obtained from a different species of fruit. The half-life of the pigments in stirred yogurt with the preparation of strawberry, sour cherry, and blueberry was found to be 5.5, 6.7, and 19.0 weeks, respectively. The addition of fruit preparation on the bottom of yogurt could be used to reduce the pigment degradation during storage. The half-life of anthocyanin in fruit-on-the-bottom yogurts was 39–63% higher than in the blending samples. A significant alteration in the pigment profile during storage of blueberry yoghurt was observed. The proportion of malvidin-glucosides and acylated anthocyanins increased with time of storage, with a concomitant decrease in proportion of petunidin, delphinidin and peonidin derivatives.
      PubDate: 2019-03-19
       
  • Physicochemical, thermal and structural properties of heat moisture
           treated common buckwheat starches
    • Abstract: Abstract Common buckwheat starch modified by heat moisture treatment at different temperatures was analysed for functional, pasting, structural, thermal, gel textural and morphological properties. Heat moisture treatment decreased swelling power, solubility and oil absorption capacity while amplified water absorption capacity of buckwheat starch. Lower whiteness index with higher a* and b* values were observed for treated starches. Modified starches showed increased paste clarity and reduced syneresis. A declining order of paste clarity and freeze-thaw stability of native and treated starches was noticed during storage period. RVA analysis showed reduced viscosities (peak, trough, breakdown, final and setback viscosity) for hydrothermally treated starches. Increased gel hardness was observed for modified starches and starch sample treated at 85 °C produced the hardest gel. FTIR spectrums of native and treated starch samples showed peaks at similar wavenumbers. Micrographs revealed the polygonal shape of native starch granules with flat areas on surface. Increased agglomeration in heat moisture treated starch samples was noticed in scanned images of starches. X-ray diffraction analysis showed ‘A’ type crystalline pattern in native starch of common buckwheat and no alteration in crystalline pattern due to hydrothermal treatment was observed. Relative crystallinity of native buckwheat starch decreased during heat moisture treatment and the minimum value was recorded for starches treated at 85 °C. Differential scanning calorimetry showed raised gelatinisation temperatures (TO, TP and TC) and reduced ΔH values for hydrothermal treated starches.
      PubDate: 2019-03-18
       
  • The assessment of tomato fruit quality parameters under different sound
           waves
    • Abstract: Abstract Sound stress is an abiotic stress factor wherein the sound wave form affects the growth and development of plants as an alternative mechanical stress. To explore this, 10-week-old tomato (Solanum lycopersicum) plants were used in this experiment. The tomato plants were exposed to three different frequency values consecutively: 600 Hz in the first week, 1240 Hz in the second week and 1600 Hz in the third week. The decibel (dB) value was adjusted to 90 dB in the sound amplifier. At the end of the experiment, lycopene, vitamin C, total sugar, total acid and total phenol levels were analysed and pH and 0Brix were measured in tomato fruits. As a result, it was determined that as the sound frequency intensity level increased, the concentration of fruit parameters also increased: lycopene, vitamin C, total sugar, total acid and total phenol. The total phenol content, lycopene content and ascorbic acid of the tomato plants that were exposed to sound waves at different frequencies increased at a rate of 70%, 20% and 14%, respectively. According to the results of all measured parameters in tomato fruits, 1600 Hz has been determined the best of sound wave frequency value.
      PubDate: 2019-03-16
       
  • Development of a functional food (pan bread) using amla fruit powder
    • Abstract: Abstract The amla fruit powders were analyzed for ascorbic acid, sugars, pectin, total phenolics (TPC), and total antioxidant activities (TEAC). Fresh amla was found to have 6644.305 mg/100 g ascorbic acid with sun-dried, oven-dried and freeze-dried having 748.427 mg/100 g, 641.364 mg/100 g, 791.233 mg/100 g, respectively. There were no significant differences for the TPC values which ranged from 113.1 for oven-dried (OD), 128.7 for sun-dried (SD), 161.2 mg for freeze-dried (FD) and 1410.5 GAE/g for fresh amla pulp (FA). The TEAC values ranged from 6.6 for OD, 6.8 for FD, 7.6 for SD and 116.4 mM/g for FA. The FD amla fruit powder had the highest total sugars (36.94%, db). The specific loaf volume of bread improved significantly (from 3.54 to 3.79 cc/g) as the level of SD or OD amla powder addition was raised to 0.25% but then decreased at higher level of addition (3.41 cc/g). However, in case of FD amla powder, the bread volume increased up to the addition level of 0.50% (4.09) then decreased slightly (3.95 cc/g) but was still significantly higher the SD and OD amla powders. Similarly, the TPC (from 0.32 to 1.16 mg GAE/g, db), TEAC (0.06–0.14 mM/g, db) and vitamin C (3.80–31.98 mg/100 g, db) contents also improved significantly as the level of amla powders were increased to 1%. The supplemented breads were well-accepted by the consumers. It can be concluded that amla supplemented pan bread with its superior nutritional and sensory qualities can be a possibility to improve consumer nutrition.
      PubDate: 2019-03-16
       
  • Physicochemical evaluation of corn extrudates containing varying buckwheat
           flour levels prepared at various extrusion temperatures
    • Abstract: Abstract This study analyzed the characteristics (physicochemical properties as well as antioxidant activity) of corn grit extrudates containing buckwheat flour at various levels (0, 10, 20 and 30% w/w) extruded at various temperatures (130, 150 and 170 °C). Effect of roasting (92 °C for 15 min) on the extrudates was also studied. Buckwheat incorporation at different levels mainly increased the diameter, a* value (indicating redness), phenolic content and antioxidant capacity, while decreased bulk density and water absorption index of the extruded products. On the other hand, increment in extrusion temperature primarily increased the L* values (lightness), a* values and antioxidant activity but decreased the phenolic content of extrudates. Roasting improved the flavor and texture of the extrudates which was desirable. Extrudates prepared from corn grit with incorporation of buckwheat up to 20% level and extrusion cooking at 150 °C showed best sensory scores.
      PubDate: 2019-03-15
       
  • Performance of nanofiltration process during concentration of strawberry
           juice
    • Abstract: Abstract The aim of this study was to evaluate the microfiltration and nanofiltration of strawberry juice. Processes performance was evaluated in terms of resistances-in-series, flux decline modeling and extract quality (maintenance of the phenolic compounds). The results obtained showed that concentration polarization is the main resistance to permeate flux in nanofiltration process, representing around 95% of the total resistance. Microfiltration process suffered more influence of the concentration polarization and fouling, next to 47% for both resistances. For all the processes, Hermia’s pore blocking models presented good fitting, with R2 over 0.85. The same behavior was observed for a conjugated model which provided a realistic description (R2 > 0.76). Also, nanofiltration process allowed phenolic compounds maintenance, demonstrating the efficiency of this process for strawberry juice concentration.
      PubDate: 2019-03-15
       
  • Spectral interval combination optimization (ICO) on rapid quality
           assessment of Solanaceae plant: a validation study
    • Abstract: Abstract A novel spectral variable selection method, named as interval combination optimization (ICO), was proposed in the previous study of us. In the present study, ICO coupled with near infrared (NIR) spectroscopy was applied to the rapid determination of four primary constituents including total sugar, reducing sugar, total nitrogen and nicotine in Nicotiana plant. Partial least squares regressions was performed after ICO algorithm. The full spectrum was divided into forty equal-width intervals, and the interval with lower root mean squared error of cross-validation was selected for further analysis. As a result, only 155 variables were retained from 1555 variables for each constituent. Particularly, as a variables selection method, ICO improved the prediction accuracy of calibration model and obtained a satisfactory result compared with full-spectrum data. Results revealed that NIR combined with ICO could be efficiently used for rapid analysis of quality associated constituents of Nicotiana plant. Moreover, this study provided a supplementary verification of the proposed variable selection method for the further applications.
      PubDate: 2019-03-14
       
 
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