Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 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: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
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: 1)
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 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  
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: 32)
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: 5)
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: 15)
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: 22)
Food Chemistry : X     Open Access  
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: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
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: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
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: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     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 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 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: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
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  
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: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
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 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 & 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: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Food Science and Technology (Campinas)
Journal Prestige (SJR): 0.467
Citation Impact (citeScore): 1
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 0101-2061
Published by SciELO Homepage  [888 journals]
  • Bovine colostrum: benefits of its use in human food

    • Abstract: Abstract Colostrum is the first secretion of the mammary gland produced after birth, differentiating itself from mature milk because it has a higher concentration of proteins, immunoglobulins, vitamins, minerals, bactericides (lactoferrin, lysozyme and lactoperoxidase) and growth factors. The use of bovine colostrum for human consumption has been registered for many years in food or in medicinal therapies, and several studies have been conducted with the objective of evaluating its benefits in human food supplementation. The results point to improvements in cases of gastrointestinal, respiratory, inflammation, and bone development diseases, among others. Its commercialization currently takes place in physical or online markets in some countries. However, its commercialization for human consumption in Brazil is very recent, placing bovine colostrum as a new functional food option for consumers.
       
  • Mechanical resistance, biometric and physicochemical characteristics of
           tomato cultivars for industrial processing

    • Abstract: Abstract In order to help the choice and recommendation of cultivars with the greater mechanical resistance of fruits, this research aimed to determine the mechanical resistance and biometric and physicochemical characteristics of tomato cultivars for industrial processing. Eleven processing tomato cultivar fruits cultivar were used (IT761, H9992, H9553, AP533, Advance, N901, BR-Sena, U2006, HY26, HY37 and HY68). Tomatoes firmness was influenced by several factors, including thickness, epidermal cell shape, and internal structures. In general terms, fruits more resistant to compression and puncture presented low longitudinal diameter (55-59 mm), cross-sectional diameter (42-45 mm), scar diameter (5.8-6.6 mm), pericarp thickness (5.9-7.7 mm), fresh weight (56 - 70 g), volume (61-77 cm3) and ash (0.34-0.40 g 100 g-1), and high moisture content (96.2-96.6 g 100 g-1), and pectin content (0.39-0.47 mg 100 g-1). The fruits showing a better mechanical resistance come from AP533, IT761, HY37 and H9992 cultivars, which should be recommended for cultivation in order to reduce losses during harvest, bulk handling and transportation.
       
  • Protective effects of Ginger Essential Oil (GEO) against
           chemically-induced cutaneous inflammation

    • Abstract: Abstract The inhibitory effects of ginger essential oil (GEO) on chemically-induced cutaneous inflammation were investigated. Three kind of experimental murine models, such as xylene-induced ear edema model, carrageenan-induced paw edema model and 2,4-dinitrofluorobenzene (DNFB)-induced allergic contact dermatitis (ACD) model were exploited to evaluate the anti-inflammatory effect of GEO. Results showed that GEO lowered the ear swelling rate induced by xylene and decreased paw edema rate induced by carrageenan of mice with cutaneous inflammation significantly. Treatment with GEO significantly inhibited DNFB-induced ear swelling degree and rate, and alleviated the inflammatory symptoms of ear skin lesions of ACD model mice markedly. Treatment with GEO decreased the gene expression of the inflammatory cytokines of auricular tissues such as TLR-2, TLR-4, TNF-α, IFN-γ, IL-1β, IL-8, and increased the gene expression of cytokine IL-4 significantly. In conclusion, GEO has anti-inflammatory and protective effect on chemically-induced cutaneous inflammation.
       
  • Mineral and centesimal contents, antioxidant activity and antimicrobial
           action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp

    • Abstract: Abstract Phenolic compounds (PC) have presented antioxidant potential as well as antimicrobial action against several bacteria. This study aimed to extract PC from grumixama (Eugenia brasiliensis Lam.) pulp using solid phase extraction (SPE), then quantify the PC by Folin-Ciocalteu assay, and to evaluate the antioxidant activity (AA) from PC by DPPH, ABTS and FRAP methods as well as its antimicrobial activity by plate diffusion assay (PDA) and Minimal Inhibitory Concentration (MIC) assays. Additionally, the centesimal composition of the fruit and its mineral content by Total Reflection X-Ray Fluorescence Spectroscopy were determined. The fruit is a good source of PC which presented a higher contribution on AA from pulp than NPHRC. Calcium was the trace element in highest concentration in the pulp, followed by iron. PC from grumixama inhibited the growth of Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa but not Escherichia coli and Listeria monocytogenes in the PDA. PC showed antimicrobial activity against the five microorganisms tested in the MIC assay, in which S. aureus and B. cereus were the most sensitive. This study highlights the antioxidant and antimicrobial potential of Eugenia brasiliensis Lam. as natural agent in the development of functional foods and nutraceuticals.
       
  • Influence of microwave processing on the bioactive compounds, antioxidant
           activity and sensory acceptance of blackberry jelly

    • Abstract: Abstract The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. It was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and ABTS method (21.81 μM trolox/g), the highest total phenolic content (504.58 mg GAE/100 g) and one of the highest ascorbic acid content (33.72 mg ascorbic acid/100 g). The jelly processed in high-power microwave without vacuum, stood out to have the highest antioxidant activity by the beta-carotene method (84.20% protection). In relation to the anthocyanins content, the jellies processed by vacuum microwave (low and high power) were highlighted because they presented the highest levels (16.25 and 15.03 mg of cyanidin equivalent 3 glucoside/100g, respectively).
       
  • Levels of Chromium, Copper, Iron, Magnesium, Manganese, Selenium, Zinc,
           Cadmium, Lead and Aluminium of honey varieties produced in Turkey

    • Abstract: Abstract Honey is a natural animal product. The elemental composition of honey varies greatly depending on the source of nectar, honeydew, pollen and environmental conditions. The aim of the present study was to determine the levels of chromium (Cr), copper (Cu), iron (Fe), magnesium (Mg), manganese (Mn), selenium (Se), zinc (Zn), cadmium (Cd), lead (Pb) and aluminium (Al) in a total of 65 honey samples procured from different regions of Turkey. Element levels were measured by using an inductively coupled plasma optical emission spectrophotometer (ICP-OES). Minimum and maximum levels of the elements, indicated as µg/g wet weight were as follows: Cr: 0.126-7.964, Cu: 0.223-198.361, Fe: 3.506-1278.778, Mg: 5.830-309.783, Mn: 0.096-29.496, Se: 0.418-19.879, Zn: 1.734-245.205, Cd: 0.000-0.297, Pb: 0.000-3.035, Al: 0.775-155.585.
       
  • Coating based on breadfruit starch (Artocarpus altilis) for fruit
           conservation: influence of glycerol, sorbitol, and mannitol as
           plasticizers

    • Abstract: Abstract Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. In this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and evaluated the storage during 12 days at a temperature of 18 °C. The breadfruit starch had an amylose content of 27.17%, granular size of 0.85-0.87, a gelatinization temperature of 75.10 °C, characteristics of standard starch type B and low syneresis. Coatings composed of glycerol and sorbitol showed a reduction in mass loss and delayed ripening. Glycerol and sorbitol are recommended for preparing coatings based on breadfruit starch for post-harvest storage of tomatoes.
       
  • Effect of drying methods on long term storage of hazelnut

    • Abstract: Abstract This research was conducted to determine the chemical traits of Ordu Levant hazelnuts that were dried with sun–drying [on concrete ground (CG), grass ground (GG)], or in drying machine (DM) during 24 months of storage (2014-2016) at 20-25 °C and 70-90% relative humidity. Drying process continued 39 h for CG and GG, and 23 h for DM. Sun–drying were performed in similar sunshine and environmental conditions. Nut quality traits in protein, lipid, moisture contents, water activity, free fatty acids (FFA), peroxide value (PV), rancimat value (RV), and amount of aflatoxin were investigated during storage. The lowest FFA (0.35%, oleic acid) was recorded for GG, and the lowest PV (0.35 meqO2 kg–1 ) was recorded for CG. In addition, DM method contained much more RV (3.87 h) than those dried by CG and GG. After 24 months of storage, kernel FFA (0.38%, oleic acid) and RV (3.59 h) were lower than the acceptable limit values after storage (0.40% and 3 h, respectively). In conclusion, in–shell hazelnuts can be stored at an ambient temperature for 24 months without there being any significant changes in chemical traits. Overall, DM appears to be a promising strategy for hazelnut drying.
       
  • Chemical constituents of essential oil from Murraya paniculata leaves and
           its application to in vitro biological control of the fungus Sclerotinia
           sclerotiorum

    • Abstract: ABSTRACT Besides their value as therapeutic resources, medicinal plants may also be used as sources of active ingredients against phytopathogens. Fungi can grow and cause spoilage in food, thus, resusting in decrease in its quality and quantity. This research aimed at evaluating the effect of essential oil from Murraya paniculata (ML-EO) leaves on mycelial growth of Sclerotinia sclerotiorum, a fungus that poses high risk to several cultures, mainly soybean. Essential oil from M. paniculata (Rutaceae) leaves was obtained by hydrodistillation which was carried out by a Clevenger-type apparatus while its chemical composition was analyzed by GC-FID and GC-MS. β-Caryophyllene (23.8%), α-zingiberene (21.0%) and β-cubebene (10.2%) were the main constituents found in ML-EO leaves. In vitro antifungal activity showed that ML-EO, at a 300 µL dose, inhibited 91.2% of mycelial growth of Sclerotinia sclerotiorum . This is the first report of the antifungal activity of ML-EO against S. sclerotiorum and results suggest that the essential oil under evaluation has good potential to control this phytopathogenic fungus.
       
  • Development of symbiotic yoghurt and biological evaluation (New Zealand
           White Rabbits) of its functional properties

    • Abstract: Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichoke tuber flour ( Helianthus tuberosus L.) as a new prebiotic source for the development of functional yogurt. The identification and quantification of the fructans of the Jerusalem artichoke flour was performed and later yoghurt formulations were elaborated. These yogurts were submitted to analyses of centesimal composition, shelf life and sensorial evaluation. For the biological evaluation, a symbiotic yogurt formulation was chosen (the best accepted in sensorial evaluation) and included in the feed of New Zealand white rabbits, in the growth and final phase. The in vivo experiment had three distinct groups (control group, probiotic group and symbiotic group). At the end of 50 days of experiment, the animals were euthanized and submitted to the serological and cecal microbiota evaluation. Through this study, the prebiotic/bifidogenic capacity of Jerusalem artichoke flour was evidenced.
       
  • Rapid quantitative analysis of six flavonoids in licorice by
           ultra-performance convergence chromatography

    • Abstract: Abstract Objective This study was to establish a rapid quantitative method for determination of six characteristic flavonoids, including licochalcone A (1), liquiritigenin (2), glabridin (3), isoliquiritigenin (4), liquiritoside (5), and isoliquiritoside (6) in licorice by a ultra-performance convergence chromatography (UPC2) apparatus equipped with a photodiode-array detector (PDA). Methods: The flavonoids studied were separated on an ACQUITY UPC2 TM Torus 2-PIC column (2.1 × 100 mm, 1.7 μm) using gradient elution (85:15–70:30) with a mobile phase consisting of CO2 and methanol: formic acid (99.8:0.2, v/v), back pressure of 2,000 psi, flow rate of 0.8 mL/min, and detection at 254 nm. This method was further applied for the analysis of the flavonoids present in 10 batches of licorice roots samples. Results: Good linearity (R2 = 0.9990–0.9998) was achieved and limits of detection (LOD) and quantification (LOQ) ranging from 0.12 to 0.49 µg/mL and 0.46 to 1.61 µg/mL, respectively. The relative standard deviations (RSD) for repeatability and reproducibility were 2.30–2.80% and 2.30–2.98%, respectively. The flavonoids distributed differently in Glycyrrhiza uralensis , Glycyrrhiza glabra, and Glycyrrhiza inflate . Conclusion: The established rapid quantitative analysis method was environment friendly and suitable to the quality control of species licorice.
       
  • Nutritional characterization of Vasconcellea quercifolia A.St-Hil.:
           potential for the development of functional food

    • Abstract: Abstract Vasconcellea quercifolia A.St-Hil. (Caricaceae) is a non-conventional food plant (PANC) of Brazil. The aim of this study was to investigate the physical, chemical, and nutritional properties of green and ripe fruits and medullary parenchyma of V. quercifolia A.St-Hil., in order to develop functional foods. We determined humidity, pH, ash content, protein content, carbohydrate content, fibre content, carotenoid content, ascorbic acid content, and aminograms of green and ripe fruits and of medullary parenchyma from three specimens, following existing methodologies. Green fruits had higher protein and fibre contents, and ripe fruits had higher ash, carbohydrate, and carotenoid contents, higher than other most consumed fruits. On the other hand, medullary parenchyma had higher ash content and humidity. Glutamic acid, aspartic acid, and lysine were the amino acids with the highest contents, mainly in green fruits. Aside from medullary parenchyma, used as food in the past, both green and ripe fruits can be used for the development of new food products with functional properties and potential for new alternatives for consumption.
       
  • Anti-adipogenic effect of a turmeric extract-loaded nanoemulsion in 3T3-L1
           preadipocytes and high fat diet-fed mice

    • Abstract: Abstract We investigated the effects of a turmeric extract-loaded nanoemulsion (TENE) on lipid accumulation in 3T3-L1 adipocytes and in mice fed a high fat diet (HFD). The accumulation of intracellular lipid in 3T3-L1 adipocytes was significantly inhibited by TENE, according to Oil red O and Nile Red staining. This inhibitory effect of TENE on adipocyte differentiation was associated with lower expression levels of the adipocyte-specific genes, PPARγ, aP2, and C/EBPα. In HepG2 hepatocytes, TENE attenuated palmitate-induced intracellular accumulation of lipid and ROS. In mice fed a HFD, TENE significantly reduced the serum levels of total cholesterol, triglycerides, and LDL and increased HDL levels. These effects of TENE were accompanied by reductions in the expression of PPARγ, aP2, and C/EBPα in adipose tissue and smaller epididymal adipocytes. These results suggest that TENE inhibits adipogenesis by reducing expression of adipogenic transcription factors, thereby substantiating the potential to ameliorate metabolic disorders related to obesity.
       
  • The influence of sowing dates on the oil content and fatty acid
           composition of standard, mid-oleic and high-oleic types of sunflower
           (Helianthus annuus L.)

    • Abstract: Abstract This study aimed to determine the oil ratios and fatty acid compositions of sunflowers grown in the warm climate of the Çukurova region at different sowing dates. It was found that the crude fat ratios of standard, mid-oleic and high-oleic sunflower types were 42.57%, 39.35% and 39.07%, respectively. Crude oil ratios of high-oleic and mid-oleic sunflower types were significantly decreased (p<0.05) at SD4 (sowing date 4, May 30th). The oleic acid contents in standard, mid-oleic and high-oleic sunflower types were found to be 60.08%, 74.35% and 88.1%, respectively. The oleic acid ratios of standard sunflower types were determined to be significantly lower at SD1 (April 15th) (p<0.05). The results show that it is more appropriate to sow the sunflowers between SD1 and SD2 (15 April to 30 April) in terms of producing the required oil and oleic acid contents. Also, both oil ratios and fatty acid compositions can change according to the sowing dates.
       
  • Fish oil for human health: omega-3 fatty acid profiles of marine seafood
           species

    • Abstract: Abstract The purpose of this study was to investigate the fat contents and fatty acid profiles of the edible meat of 13 different seafood species caught in the Northeastern Mediterranean coast. The fatty acid compositions of seafood species ranged from 27.68% to 36.59% saturated fatty acids, 8.99% to 35.84% monounsaturated fatty acids and 10.69% to 39.57% polyunsaturated fatty acids. Myristic acid (C14:0, 0.93-5.59%), palmitic acid (C16:0, 13.68-23.89%), palmitoleic acid (C16:1n7, 0.85-6.00%), heptadecanoic acid (C17:0, 0.67-2.23%), stearic acid (C18:0, 6.82-10.89%), vaccenic acid (C18:1n-7, 1.05-4.01%), oleic acid (C18:1n-9, 4.87-28.73%), linoleic acid (C18:2n-6, 0.32-2.63%), arachidonic acid (C20:4n-6, 0.22-0,82%), eicosapentaenoic acid (C20:5n-3, 1.72-10.73%) and docosahexaenoic acid (C22:6n-3, 4.07-31.44%) were the most important fatty acids in most of species. All seafood species had high levels of EPA and DHA and much higher total n-3 PUFA than n-6 PUFA content. The ratio of w6/w3 PUFAs ranged from 0.02 in European squid to 0.48 in striped piggy. Atherogenicity (IA) and Thrombogenicity Index (IT) values ranged from 0.40 to 0.87 and from 0.17 to 0.79, respectively.
       
  • Maldi-tof mass spectrometry for the identification and detection of
           antimicrobial activity of lactic acid bacteria isolated from local cheeses
           

    • Abstract: Abstract In this study, 21 traditionally made cheeses were used. A total of 150 lactic acid bacteria (LAB) isolates were obtained from cheeses. 100 of them were identified at genus levels as Leunoconostoc (10), Lactobacillus (46) and Enterococcus (44) using biochemical tests. 71 strains were identified as Enterococcus durans (6), E. faecalis (18), E. faecium (24), E. italicus (2), Lb. brevis (1), Lb. paracasei (2), Lb. plantarum (1), Lactococcus lactis (3), Leuconostoc lactis (1), Leu. mesenteroides (11), and Streptococcus parauberis (2) at species levels using MALDI-TOF MS analysis. 10 of 100 isolates that showed antimicrobial activity were obtained from 21 samples of local cheeses. LAB strains were centrifuged to obtain supernatants in order to investigate two mechanisms. First, unprocessed supernatant was used to examine total antibacterial effect. Second, bacteriocins were obtained from LAB strains isolated using partial purification. The Kirby-Bauer Disk diffusion method was used to compare their antimicrobial activity against six pathogen. In conclusion, the bacteriocin produced from E. faecium shows higher antimicrobial activity than the others, and therefore, it can be used as a biological preservatives to extend shelf life.
       
  • Effectiveness evaluation of alternative sanitizers in microbiological
           quality of strawberry (Fragaria ananassa Duch Var. Oso Grande) after
           artificial contamination by Escherichia coli

    • Abstract: Abstract Washing and sanitization are considered particularly critical steps for the microbiological quality of fruits. At this stage, it is important to select the sanitizer which must have microbiological effectiveness. In the literature, there is a great interest on alternative sanitizers for microbiological quality control of food. This study aimed at verifying the effectiveness of sodium hypochlorite, ozone, ultrasound and citric acid as well as associations of ultrasound to the other techniques mentioned above in the microbiological quality control of strawberries cv. Oso Grande. In these trials, the fruits were initially subjected to artificial contamination by a strain of Escherichia coli ATCC 25922 and thereafter part of them was reserved as control samples; the remainder was submitted to different kinds of sanitization treatment. Then, some microbiological analyses of coliforms counts at 45 °C were performed with those present in the control samples and in the post-sanitization samples, through the enzymatic technique of chromogenic substrate. The three most efficient treatments for maintaining the microbiological quality of the fruit were 2% citric acid, 2% citric acid associated with ultrasound and ozone.
       
  • Characteristics of freeze-dried nanoencapsulated fish oil with whey
           protein concentrate and gum arabic as wall materials

    • Abstract: Abstract Fish oil has many health effects, but due to its strong odor and rapid spoilage, its use in food formulations is limited. For these reasons, nanoencapsulation of fish oil can be important. The purpose of this study was to investigate the influence of whey protein concentrate (WPC) and gum arabic as wall materials on the characteristics of nanoencapsulated fish oil powder. Gum arabic and WPC were used in varying amounts for nanoencapsulation of fish oil. An oil-in-water emulsion with 6% fish oil and 20% aqueous solution of wall materials was prepared by sonication (24 kHz for 120 sec). The diameter of the emulsion droplets was measured by particle size analysis and they then were dried in a freeze-drier. The results showed that the type and concentration of wall material influenced the characteristics of the nanocapsules. The smallest emulsion droplet diameter (50 nm) and the highest encapsulation efficiency were found in the sample containing 100% gum arabic; however, the lowest amount of surface oil, pH and highest zeta potential and moisture content also were recorded for this sample. It can be concluded that gum arabic is more suitable for nanoencapsulation and could appropriately contain the volatile compounds within the capsules.
       
  • Transporting live silver catfish (Rhamdia quelen) with salt addition does
           not mitigate fish stress and negatively affects meat quality

    • Abstract: Abstract This study evaluated the effects of NaCl added to water during silver catfish (Rhamdia quelen) transportation on stress and meat quality. Physiological indicators of stress (cortisol, glucose, circulating ions and liver glycogen) and meat quality parameters (rigor mortis, pH, instrumental color, psychotropic aerobic count and sensory analysis) were assessed. Adult silver catfish (n=380) were distributed in four experimental groups: T1: non-transported; T2: transported without NaCl water addition; T3: transported with 8.0-g NaCl L–1 water addition; T4: transported with 12.0-g NaCl L–1 water addition. The addition of NaCl was not effective at reducing blood cortisol in silver catfish (P>0.05). An osmotic imbalance was detected as an increase in sodium and calcium levels in the NaCl treatment groups. The 12.0-g NaCl L–1 treatment showed rigor mortis evolution in lesser time than the other treatments, and also presented redder meat color. The NaCl addition in transport water do not mitigate the stress in silver catfish, and in high concentrations (12.0-g L–1) was unfavorable for the homeostasis of fish and have negatively affected its meat quality.
       
  • Effect of the addition of resistant starch in sausage with fat reduction
           on the physicochemical and sensory properties

    • Abstract: Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.
       
  • Microbiological quality of minimally processed vegetables commercialized
           in Brasilia, DF, Brazil

    • Abstract: Abstract This study evaluated the microbiological quality of minimally processed vegetables commercialized in the city of Brasilia, DF, Brazil. A total of 32 samples of different vegetables were purchased from 10 supermarkets. In most samples (78.1%) the populations of psychrotrophic bacteria had a high count ranging from 106 to 108 CFU/g. Thermotolerant coliforms were found in all samples, with populations higher than 102 MPN/g in 15 samples (46.9%). After molecular analyses, E. coli was identified in 16 samples (50.0%) and Salmonella spp. in 4 samples (12.5%). S. aureus was found in 14 samples (43.8%), with counts higher than 103 CFU/g in 4 samples (12.5%). The results obtained in this study showed that 16 samples (50%) were unfit for consumption according to Brazilian legislation. These results indicated the need of adoption of better hygienic practices in the production of minimally processed vegetables to improve quality and microbiological safety.
       
  • Physical and chemical properties of chicken mortadella formulated with
           Moringa oleifera Lam. seed flour

    • Abstract: Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, respectively). T5 mortadella had the lowest lipid content (p < 0.05), whereas C mortadella had the highest (p < 0.05). The addition of 5% of moringa seed flour affected color parameters, leading to an increase in L*, a*, and b* values in comparison with the control. Color changes (ΔE) in T3 and T5 mortadellas were the lowest among the samples during a 90-day storage period at 4 °C. The addition of 3 or 5% of moringa seed flour promoted a reduction in lipid oxidation during storage. Moringa seeds have antioxidant activity and, therefore, have the potential to be used as a natural functional ingredient in meat products. The addition of 3% of moringa seed flour seemed to be ideal for chicken mortadella, as it reduced lipid content and promoted lipid stability without causing noticeable color changes during the 90 days of storage.
       
  • An effective and economic method to produce re-ripe honey with honeybee
           colonies

    • Abstract: Abstract Beekeepers who manage migratory beekeeping in China preferred to produce non-ripe honey rather than natural ripe honey in short flowering seasons, to obtain higher honey yield and profits. To explore an alternative method for production of ripe honey, we fed Apis cerana cerana colonies with non-ripe honey produced from Apis mellifera ligustica colonies to produce re-ripe honey. The production rate of re-ripe honey was 29.06%, which led to a high market profit considering price factors. The contents of glucose and fructose in re-ripe honey didn’t change significantly, and small amounts of sucrose and maltose were detected. The amylase activity (39.06 mL/(g*h) in re-ripe honey significantly increased, compared with that (34.86 mL/(g*h)) in non-ripe honey. The types and relative content of volatile organic components, namely, alcohols and esters, in re-ripe honey were lower than those in non-ripe honey, indicating the milder and non-irritating aroma of the former. Overall, the method raised by us is a practical approach to produce honey with high quality and economic values and could be easily accepted by the market.
       
  • Minerals multi-element analysis and its relationship with geographical
           origin of artisanal Mexican goat cheeses

    • Abstract: Abstract The objective of this study was to perform a profile of mineral elements and the relationship of those as markers of geographical origin of artisanal goat cheese from the State of Veracruz, Mexico. In fresh and mature goat cheeses the quantified elements were: heavy (aluminum, arsenic, cadmium, lead), major (calcium, potassium, sodium, magnesium), essential (cobalt, chromium, copper, iron, manganese, selenium, zinc), and others (nickel and strontium). The database using variance analyses and discriminant function analysis was analyzed. Differences (P < 0.05) were found in the contents of elements between fresh and mature cheeses. The content of major, essential and other elements were similar to the results from other investigations. The concentration of arsenic and lead surpassed the limits accepted by international and Mexican standards. Nine elements helped to determine the geographic origin of the goat cheeses.
       
  • A fast drying method for the production of salted-and-dried meat

    • Abstract: Abstract The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by immersion in one of three saline solutions before drying: Solution A- 100% NaCl; Solution B- 75% NaCl and 25% KCl; and (iii) Solution C- 50% NaCl and 50% KCl. The proposed MWVD method was compared with convective drying (CD) and vacuum drying (VD) in terms of drying kinetics as well as physicochemical and mechanical properties of obtained samples. The average drying times for the samples to reach water activity of 0.7 was more than 40 h for CD, 36 h for VD, and 0.45 h for MWVD. The salting with different solutions had no influence in these times. Moreover, the MWVD samples presented higher values of porosity and rehydration capacity. Thus, the results presented in this study have technological importance for the design of new industrial technologies to produce salted-and-dried meat, as charque and jerked beef, with lower sodium content.
       
  • Chemical interaction between white onion, as natural antioxidant, on
           shrimp stored under freezing

    • Abstract: Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. In spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food.
       
  • Optimization of extraction process for efficient imino acids recovery and
           purification from low-value sea cucumber

    • Abstract: Abstract For high recoveries and purities of L-proline (L-Pro) and L-hydroxyproline (L-Hyp) from the low-value sea cucumber Acaudina leucoprocta, the extraction process was systematically investigated and optimized. The results indicated that, in decoloration of A. leucoprocta hydrolysate, activated carbon powdered W660 was more suitable due to the low addition amount and short treatment time compared with macroporous resin HZ816 offering comparable decoloration ratio and imino acids recovery yields. For oxidative deamination, HCl-HNO3 exhibited better performance than NaNO2 with complete primary amino acids broken-down and fewer imino acids loss. After decoloration and oxidative deamination under their optimized conditions, an extraction solution was obtained with L-Pro and L-Hyp recovery yields of 76.3% and 78.8% from A. leucoprocta hydrolysate, which was directly used for separation of L-Pro and L-Hyp with ion-exchange chromatograph. This work may be referenced for the large-scale L-Pro and L-Hyp production from other low-value materials.
       
  • Phytochemical screening, Sun Protection Factor (SPF) and sugar analysis of
           jatobá fruits (Hymenaea martiana Hayne): A native medicinal plant from
           the San Francisco Valley

    • Abstract: Abstract Hymenaea martiana is a native medicinal plant from the Caatinga, but biochemical studies of the fruit have not yet been reported. Thus, this study aimed to determine sugars and secondary metabolites, as well as assess the sunscreen potential of H. martiana fruits. The fruits were collected in Petrolina and separated into pulp and seeds. The sugar analysis investigated the presence of glucose, xylose, cellobiose, arabinose and xylitol. The determination of secondary metabolites was made through phytochemical screening and sunscreen activity was assessed with the spectrophotometric method. In the fruit pulp, carbohydrates with a great biotechnological potential were identified. The substances found in the phytochemical screening showed great antioxidant, photoprotective and medicinal potential. With the pulp extract, the sun protection factor values obtained were not significant and for the extract from the seeds, the values were 4.54 ± 0.11. Although the values found are below the recommended, the fruit extracts of H. martiana could be used in future development of sunscreen products providing several benefits to the formulation.
       
  • Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de
           mel during its physiological development

    • Abstract: ABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydrolysed tannins, and antioxidant activity were observed in 10 days after anthesis, while vitamin C contents were higher throughout the ripening process. At the end of development (34 days), higher levels of vitamin C and lower hydrolysed tannin were observed. It is known that the lower the hydrolysed tannins, the better the sensory characteristics of the fruit, and considering the benefits of vitamin C, it is necessary to harvest the jabuticaba fruits var. Pingo de mel in 34 days after anthesis for better use of these compounds.
       
  • Preliminary investigation of Terahertz spectroscopy to predict pork
           freshness non-destructively

    • Abstract: Abstract Freshness, a very important criterion for pork quality control, is normally assessed by the index of K value. In this paper, Terahertz (THz) spectroscopy was employed to predict K value of pork nondestructively. The THz spectra (0.2~2.0THz) of 80 pork samples with different freshness in the attenuated total reflectance (ATR) mode were acquired. Simultaneously, their K values were determined by high performance liquid chromatography (HPLC). A back propagation artificial neural network (BP-ANN) prediction model of K value was established. The precision of BP-ANN was further improved after optimization by the algorithm of Adaptive boosting (AdaBoost), whose root mean square error of prediction (RMSEP) and correlation coefficient (RP) were 9.89% and 0.84 respectively in the prediction set, indicating that the non-linear models (BP-ANN and BP-AdaBoost) were superior to the linear principal component regression (PCR) model. The topological neural network architecture was much more suitable for analyzing complicated regression relationship between K value and THz spectra. It can be concluded that the THz spectral coupled with BP-AdaBoost algorithm is capable of predicting the pork K value.
       
  • Bioactive compounds and the antioxidant capacities of seed oils from
           pomegranate (Punica granatum L.) and bitter gourd (Momordica charantia L.)
           

    • Abstract: Abstract Pomegranate and bitter gourd are two of the few edible fruits that contain conjugated α-linolenic acids (CLnAs) in their seeds. The CLnAs have been associated with many effects that are beneficial to health, such as antioxidant and anti-inflammatory properties. Samples of cold-pressed oils from pomegranate and bitter gourd seeds were evaluated for their phytochemical compositions (fatty acids, tocopherols and phytosterols), their qualities and their stability parameters. The in vitro antioxidant capacities of these oils were evaluated by β-carotene bleaching, DPPH• scavenging, oxygen radical absorbance capacity (ORAC) and ABTS• scavenging assays. Several differences in the compositions of the fatty acids, the bioactive compounds and the antioxidant capacities were observed for the two seed oils (pomegranate and bitter gourd) when they were assessed. The highest contents for the phytochemicals (conjugated α-linolenic acids, β-sitosterols, γ-tocopherols) and the in vitro antioxidant capacities were found in the pomegranate seed oil, when using both the DPPH• and ABTS• methods. These results have indicated that seed oils with bioactivity properties can be a challenge for more research, in order to address absorption, health benefits and technological applications.
       
  • Effect of storage on the bioactive compounds, nutritional composition and
           sensory acceptability of pitanga jams

    • Abstract: Abstract Conventional and diet pitanga jams were prepared to assess the stability of bioactive compounds over 320 days of storage. The diet jam exhibited a higher nutritional value and bioactive compound content than the conventional jam. None of the tested jam formulations exhibited major changes in physical and nutritional characteristics during storage. However, the bioactive compound content and antioxidant activity were significantly reduced after processing pulp into jam and over the course of storage. Storage also had an effect on the sensory quality of the products. The conventional jam had higher flavour acceptance, whereas the diet jam exhibited lower scores for colour, appearance and overall acceptance.
       
  • Drying and colour characteristics of Cleome gynandra L. (spider
           plant) leaves

    • Abstract: Abstract Drying characteristics of Cleome leaves in an oven dryer was studied. The impact of oven drying temperature (50, 60 and 70 °C) on moisture composition of the plant at a uniform air speed was considered. Eight drying models, namely, simple exponential, Page, Verma, modified Henderson and Pabis, Lewis, two term exponential, Newton, logarithmic, and Wang and Singh were fitted to drying data. Modified Henderson and Pabis model satisfactorily depicts the drying behaviour of Cleome leaves. Effective moisture diffusivity of Cleome ranged from 1.03 × 10−6 to 1.77 × 10−5 m2/s. Reliance of the calculated effective diffusivity on oven temperature was unavoidable. The required activation energy for oven drying of Cleome leaves was found to be 24.46 kJ/mol. The colour characteristics of Cleome leaves in terms of L*, a* and b* were determined. Based on the colour characteristics results, drying condition of 70 °C 90 min was found to be optimum for oven drying of Cleome leaves.
       
  • Protective effect of crocetin from Crocus sativus L. on myocardial
           ischemia-reperfusion injury in rats

    • Abstract: Abstract This study investigated the protective effect of crocetin from Crocus sativus L. on myocardial ischemia-reperfusion injury (MIRI) in rats. Sixty SD rats were randomly divided into sham-operated, model, and low-, medium- and high-dose crocetin groups. Later 3 groups were intragastrically administrated with 10, 20 and 40 mg/kg crocetin from Crocus sativus L., respectively, for 1 week. On the 8th day, the MIRI model was established in the later 4 groups. The blood biochemical indexes, hemodynamic indexes, myocardial infarct size, myocardial antioxidant indexes and myocardial expressions of B-cell lymphoma-2 (Bcl-2), Bcl-2 associated X protein (Bax), serine/threonine kinase (Akt) and phosphorylated Akt (p-Akt) protein were determined. Results showed that, compared with model group, in high-dose crocetin group the left ventricular systolic pressure, +dp/dtmax and -dp/dtmax, myocardial superoxide dismutase and glutathione peroxidase levels, and myocardial Bcl-2/Bax ratio and p-Akt/Akt ratio were significantly increased, and the left ventricular end diastolic pressure, myocardial infarct size, serum lactate dehydrogenase, creatine kinase-MB, cardiac troponin I, tumor necrosis factor-α, interleukin-1β, interleukin-6 and malondialdehyde levels were significantly decreased (all P < 0.05). In conclusion, crocetin from Crocus sativus L. has protective effects on MIRI in rats.
       
  • Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads
           on the Survival of Microencapsulated Lactobacillus rhamnosus GG

    • Abstract: Abstract The study aimed to encapsulate Lactobacillus rhamnosus GG (LGG) with the selected prebiotic, using co-extrusion technology with a poly-L-lysine (PLL) coating and evaluate probiotic survival in simulated gastrointestinal conditions. Selection of ideal prebiotic was conducted using inulin, fructo-oligosaccharide (FOS) and isomalto-oligosaccharide (IMO) and its optimal concentration to be incorporated in microencapsulation was determined. Microcapsules without coating (S1: no prebiotic and S3: with prebiotic) and with coating (S2: no prebiotic and S4: with prebiotic) produced were evaluated based on its physical properties and survival in simulated gastrointestinal environment. The IMO with a concentration of 3.0% (w/v) was selected due to its best effect in promoting growth of LGG after 24 h (8.63±0.07 log CFU/mL). The morphology analysis revealed that all microcapsules produced were spherical with a diameter ranging from 491.3 to 541.7 µm and microencapsulation efficiency ranged from 84.16 ±5.30% to 90.56±3.33%. The incorporation of IMO and coating with PLL improved the survival of LGG by 3% up to 52% after 2 h of incubation in simulated gastric digestion. Among all formulations, PLL coated microcapsules added with IMO was the most effective in protecting LGG during the first hour of simulated gastric digestion (6.52 log CFU/mL) with cell viability greater than the minimum recommended level of 106 CFU/mL.
       
  • Some physico-chemical properties, fatty acid compositions, macro-micro
           minerals and sterol contents of two variety tigernut tubers and oils
           harvested from East Mediterranean region

    • Abstract: Abstract This research on Yellow sugar and Honey tuber varieties tigernut tubers’ oils physico-chemical properties were investigated to collected from Adana province in Turkey. The 1000 seed weight, width, length, moisture, ash and ascorbic acid values of yellow sugar and honey wax tubers were established as 343,496 and 327,524 g, 7.61 and 8.76 mm, 17.07 and 15.23 mm, 6.41 and 6.45%, 1.19 and 1.38% and 67.34 and 58.81 mg/kg, respectively. Free fatty acidity, peroxide values, refractive index, density, iodine number, total sterol, saponifiable matter, unsaponifiable matter, mineral values of yellow sugar and honey tuber tigernut oils were determined. The palmitic, stearic, oleic and linoleic acid contents of yellow sugar and honey tuber oils were determined as 13.02 and 12.76, 3.92 and 3.94, 69.34 and 69.91, and 11.93 and 11.80%, respectively. Campesterol, sitigmasterol and β-sitosterol contents of yellow sugar and honey tuber tigernut oils were determined. According to results, chufa tubers have high oil, oleic acid, sterol and some minerals suggest that these tubers may be very useful effect on human health and tuber oils can be use in the vegatable oil industry.
       
  • Effects of pine honey on the physicochemical, microbiological and sensory
           properties of probiotic yoghurt

    • Abstract: Abstract In this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, serum separation values, water holding capacity decreased and titratable acidity increased with increasing the ratio of the added honey during the storage. Lactobacillus. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus counts were statistically significantly (P<0.01) lower than control samples in honey added yoghurt samples from the beginning to the end of storage. Streptococcus thermophilus counts did not change much during storage and were higher than control samples in yoghurt samples with honey from the beginning. The brightness (L*) decreased with increasing honey ratio. The a * and b * values of all honey-added yoghurt samples were higher than those without honey. Although yoghurt with 2% pine honey had the same points as the yoghurt with 4% pine honey in terms of some sensory properties, it was the most liked yoghurt. For people who do not like to consume plain yoghurt, honey added yogurt can be a good alternative functional food. Producers should produce formulations for this type of yogurt and the consumption of yogurt should be increased.
       
  • The preservation effect and mechanism of gelatin on golden pompano
           (Trachinotus blochii) fillets during cold storage

    • Abstract: Abstract The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). In addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on preserving the freshness indexes. Thus, the application of gelatin as a preservative is highly prospective for the preservation of fish fillets.
       
  • Comparisons of the active components in four unripe raspberry extracts and
           their activites

    • Abstract: Abstract Dried unripe raspberry of Rubus chingii, were prepared as the following four extracts: unpurified raspberry extract (URE), purified raspberry extract (PRE), URE after high temperature-high pressure (UPE-H, HTHP), and PRE after HTHP (PRE-H). The total polyphenolic contents (TPCs) and total flavonoid contents (TFCs) of the four extracts, as assessed by colorimetry, significantly increased in the following order: URE < URE-H < PRE < PRE-H. The antioxidant capacity and antibacterial activity were as follows: PRE-H > PRE ≈ URE-H > URE. Moreover, 11 typical polyphenols were quantified using a HPLC-MS analysis showed that HTHP treatments were conducive to releasing more (+)-catechin, (−)-epicatechin, proanthocyanidin B1 and ellagic acid, reaching ~70% ‒1,100%, but decreased the rutin, quercetin-3-O-glucuronide, kaempferol-3-O-rutinoside and kaempferol-3-O-glucoside levels by ~10% –20%. The purification of macroporous resin was beneficial to the enrichment of all polyphenols, by ~30%–300%. Ellagic acid was the main polyphenol found in the extracts, accounting for ~67%-74%. The study indicated that changes in the polyphenols of raspberry extracts after resin purification and/or HTHP treatment were correlated with the extract’s antioxidant capacity and antibacterial activity. Further evaluations of the correlation between bioactive ingredients and treatments should reveal that HTHP and resin purification methods are effective means of preparing extracts.
       
  • Effect of cooking with interesterified margarine in the chemical
           composition of fish

    • Abstract: Abstract With the objective of evaluating the influence of the heat treatment on the chemical composition of fish refried with interesterified margarine, the white hake (Cynoscion leiarchus), fresh and braised forms, was determined its centesimal composition, calorific value and fatty acid profile. Cooking with interesterified margarine resulted in a reduction of 12% in protein content and 7.5% in ash content. The lipid content increased after frying (112%). As well as total saturated fatty acids (82.8%), monounsaturated fatty acids (858%) and polyunsaturated fatty acids (567%). There was a 33% reduction in total arachidonic and 48% in total DHA, in the braised hake with interesterified margarine in relation to fresh hake.
       
  • Characterization and comparison of yeasts from different sources for some
           probiotic properties and exopolysaccharide production

    • Abstract: Abstract A total of 134 strains of yeasts isolated from fruits and vegetables (certain berry fruits, apples, pomegranates, carrots and grapes), free-range chicken feces and dairy products, and from 10 commercial yeast preparations were identified and subjected to analyses to determine their in vitro probiotic properties. Based on 26S rRNA sequence analysis all ten isolates from commercial products were identified as Saccharomyces cerevisiae, and the natural isolates as Candida corpophila, Candida diddensiae, Clavispora lusitaniae, Hanseniaspora opuntiae, Hanseniaspora uvarum, Kazachstania bovina, Kluyveromyces marxianus, Metschnikowia. pulcherrima, Metschnikowia sp., Meyerozyma carribbica, Pichia kluyveri and Wickerhamomyces anomalus. All isolates were found to be resistant to simulated gastric juice at pH 2.5 for 2 h and were able to grow at both 30 and 37 °C. The exopolysaccharide (EPS) production of isolates from commercial preparations and from natural sources varied between 249-275.22 and 27.95-272.22 mg/L, respectively. Two of the natural isolates had levels of EPS production comparable to the natural strains (S. cerevisiae T8-3C and S. cerevisiae P25-1) with 264.63 and 272.53 mg/L, respectively. Isolates were also investigated for autoaggregation and coaggregation abilities. The highest coaggregation ability was determined for the Saccharomyces cerevisiae P25-1 strain against Staphylococcus aureus (ATCC 25923).
       
  • Gluten-free cheese bread from frozen dough: effect of modified cassava
           starch

    • Abstract: Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) and two chemically modified starches (Expandex® (MCS) and Gel®Baking (OCS)) were used. Samples with sour cassava starches showed higher hardness and number of crumb pores than those with chemically modified starches. Furthermore, a better overall appearance was observed for samples with OCS. Hence, triangle test was carried out between samples with OCS and samples made from fresh dough (control). The consumer panelists identified differences between samples because the GF cheese breads with OCS showed higher compaction and hardness, and they were less salty in taste than the control samples.
       
  • Assessment of chemical, nutritional and bioactive properties of Annona
           crassiflora and Annona muricata wastes

    • Abstract: Abstract Recently, many researches have become available in order to value agroindustrial waste and by-products through processes that exploit these wastes and transform them into new value-added products. Thus, this study aimed to assess the chemical composition (proximate analysis, mineral profile, pectic substances, carbohydrates), fatty acid profile, and bioactive compounds of two major exotic fruit wastes (seeds), marolo and soursop, largely found in one of the richest Brazilian biomes, the Savannah. Soursop and marolo seeds showed significant fat (295.1 and 311.3 g kg-1 d.b., respectively), protein (149.9 and 188.7 g kg-1 d.b., respectively), and fiber (426.7 and 351.1 g kg-1 d.b., respectively) contents. Marolo seeds were found to be the richest in phenolic compounds (32043.1 mg GAE kg-1 d.b.) and also presented the highest DPPH• scavenging activity (91.25%). The major phenolic compound found in marolo and soursop seeds was rutin. Among the fatty acids found in both seeds, the ones with unsaturated chains were predominant, such as oleic acid (48.54% for marolo, and 40.35% for soursop seeds). The seeds analyzed were found to be sources of Cu and Mg. Marolo and soursop seeds were found to be a good source of nutritional compounds and an alternative to obtain compounds of interest to be used in the development of food produce, pharmaceutical, and cosmetic products.
       
  • Development of a method for simultaneous analysis of caffeine and taurine
           in energy drinks by micellar electrokinetic chromatography with
           diode-array detector

    • Abstract: Abstract The objective of this study was to develop, optimize and validate a fast and reliable method for the simultaneous determination of caffeine and taurine contents by micellar electrokinetic chromatography with diode array detector, using direct and indirect detection concomitantly. Multivariate statistical techniques were used as a central composite design and the simultaneous optimization method of responses of Derringer and Suich were used for optimization. The method was applied in the analysis of 73 samples of energy drinks commercialized in Brazil. The optimized method employed a capillary tube with an extended bulb of 50 µm i.d. x 72 cm total length, an electrolyte containing 16.20 mmol.L-1 of benzoic acid and 39.90 mmol.L-1 of SDS, a pH value of 7.26, + 30 kV voltage, direct detection of caffeine at 274 nm and indirect detection of taurine at 230 nm. Validation parameters have demonstrated the reliability and applicability of this method. It was found that more than 50% of the samples were out of the legal limits determined by the Brazilian government regarding the taurine content and 68 % contained caffeine below the value declared on the label. Therefore, the need for greater control concerning the composition of these drinks exists.
       
  • Characterization of pericarp fractions of yellow passion fruit: density,
           yield of flour, color, pectin content and degree of esterification

    • Abstract: Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits.
       
  • Detection of Viable Salmonella Typhimurium and Staphylococcus aureus in
           Coalho Cheese by Real-Time PCR

    • Abstract: Abstract Real-time PCR (qPCR) has been used for rapid identification of Salmonella Typhimurium and Staphylococcus aureus in dairy foods, but is unable to differentiate viable and unviable pathogens. Ethidium bromide monoazide (EMA), a DNA-intercalating agent, can detect only viable cells because selectively enter cells considered unviable and bind to their DNA, inhibiting its amplification during qPCR. The objective was to establish a protocol for detection of viable Salmonella Typhimurium and S. aureus, experimentally inoculated in coalho cheese, by the use of EMA combined with qPCR. The protocol was effective for the identification of viable Salmonella Typhimurium in coalho cheese but not for the S. aureus cells. Concentrations of viable Salmonella Typhimurium cells of 1 CFU/10 g of coalho cheese could be detected. The monoplex protocol enables the rapid and specific identification of viable Salmonella Typhimurium in coalho cheese, making it an alternative method for the quality and safety control of cheeses.
       
  • Effects of multicomponent brine on functional and technological properties
           of camel meat raw materials and finished products

    • Abstract: Abstract The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine and vegetable-protein compositions on the structural, mechanical and consumer properties of camel meat and finished products, to investigate the effects of a multicomponent brine on the biochemical, diffusion and osmotic processes during camel meat salting; to justify an optimal composition of a multicomponent brine for camel meat salting and the amount of brine to be injected into the meat. During the study, scientific concepts, principles and integrated approaches to the development of food products with specified properties were used based on standard and special methods for data collection and analysis, as well as systematization of the results. To carry out a comprehensive assessment of the quality of raw materials and finished products, conventional, standard and special methods for organoleptic and physicochemical parameters, nutritional value and safety, were used. The results of the study showed that the use of herbal additives to the composition of the injected brine was aimed at an increase of the cohesion-adhesion processes in the meat system.
       
  • Microbial quality and prevalence of foodborne pathogens of cheeses
           commercialized at different retail points in Mexico

    • Abstract: Abstract Microbial quality and the prevalence of foodborne pathogens (E. coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter jejuni) of cheeses sold at three retail points (supermarkets [SM], street markets [ST], and convenience grocery stores [CGS]) in Chihuahua, Mexico, were evaluated (n=90). The most commonly found cheeses in the retail points were Chihuahua (60%) and Ranchero (28.8%). According to Mexican standards, three SM, two CGS, and none of the ST cheeses complied with the regulations. Two cheeses (cheddar and Ranchero) from SM (2.22%) were positive for L. monocytogenes. Eight cheeses (8.88%) were positive for Salmonella spp. (5 from ST and 3 from CGS). E.coli 0157:H7 and Campylobacter jejuni were negative in all samples. In the Ranchero cheese, total coliforms (TC), faecal coliforms (FC), and yeast and moulds (Y&M) showed no significant differences (P > 0.05) among retail points. Nevertheless, in Chihuahua cheese, the numbers of total coliforms, faecal coliforms, and yeast and moulds were statistically different (P < 0.05) among retail points. PSM Chihuahua cheese had the lowest numbers of total (0.99 ± 1.0 Log10CFU/g) and faecal coliforms (166 ± 154 Log10CFU/g). CGS cheeses had the lowest counts in terms of yeast and moulds (3.1 ± 2.2 Log10CFU/g). The results revealed that most cheeses, regardless of the retail point, did not conform to Mexican standards. The number of total and faecal coliforms indicates either flaws during the production and commercialization processes or the ill-handling of raw materials.
       
  • Liquid-liquid equilibria in aqueous two-phase ethanol/salt systems at
           different temperatures and their application to anthocyanins extraction

    • Abstract: Abstract Aqueous two-phase systems (ATPS) are formed by mixtures of chemical species that, under certain conditions, separate into two immiscible phases, with water as the major component in global terms and, at lower concentrations, polymers, salts, ionic liquids and alcohols, depending on the system type. Different parameters influence ATPS equilibrium such as temperature, alcohol carbon chain size, salt type, pH, etc. The present work aimed to obtain the binodal curves for ATPS made up of ethanol, sodium citrate/ammonium sulfate and water at different temperatures (15, 25 and 35 °C) as well as to evaluate the potential of the ethanol/ammonium sulfate system in anthocyanins partition. The results showed that the increase in temperature did not alter the biphasic region in the temperature range investigated, not influencing the formation of phases. Nonlinear equations were satisfactorily fitted to binodal curves data, except for sodium citrate-containing ATPS at 15 °C. Higher concentration of the overall mixture resulted in longer tie-line of ammonium sulphate-containing ATPS. Higher values ​​of partition coefficient and recovery yield of Syzygium cumini fruit anthocyanins were obtained at longer tie-lines.
       
  • Scanning Electron Microscopy and Crystallinity of starches granules from
           cowpea, black and carioca beans in raw and cooked forms

    • Abstract: Abstract Beans are a vital food for the population around the world because it contains a relatively high amount of protein, vitamins, fiber, and minerals, being an important vegetable source of iron, particularly when combined with ascorbic acid and cysteine. The starch content in the seed is between 45 and 60%. This paper evaluated the granular structure of starches from common beans (Phaseolus vulgaris) and cowpea (Vigna unguiculata) in raw and cooked forms by Scanning Electron Microscopy (SEM), and their crystallinity by X-ray diffraction (DR-X). By SEM, was observed the occurrence of gelatinization phenomenon in cowpea and carioca beans, and the resistance to this event in black beans. By DR-X, the diffraction angles found in this work are more consistent with the classification of the standard polyphorm A. The Relative Crystallinity (RC) of black bean cowpea and carioca beans, observed by X-ray diffraction, varied significantly.
       
 
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