Subjects -> FOOD AND FOOD INDUSTRIES (Total: 415 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (105 journals)
    - FOOD AND FOOD INDUSTRIES (292 journals)

FOOD AND FOOD INDUSTRIES (292 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: 6)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 73)
Advances in Nutrition     Hybrid Journal   (Followers: 64)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 12)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 27)
Agricultural and Food Science     Open Access   (Followers: 23)
Agriculture & Food Security     Open Access   (Followers: 22)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 19)
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: 60)
American Journal of Food Science and Technology     Open Access   (Followers: 13)
American Journal of Food Technology     Open Access   (Followers: 11)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 3)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 3)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 8)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 4)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 3)
Bioactive Compounds in Health and Disease     Open Access  
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   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Cerâmica     Open Access   (Followers: 6)
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: 8)
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: 20)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 9)
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: 6)
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: 3)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 5)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 36)
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: 22)
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: 19)
Food and Public Health     Open Access   (Followers: 18)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 3)
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: 2)
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: 4)
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: 61)
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: 10)
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: 7)
Food Security     Open Access   (Followers: 12)
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   (Followers: 1)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 18)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 2)
Gastronomica     Full-text available via subscription   (Followers: 14)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
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: 4)
International Journal of Food Engineering Research     Open Access   (Followers: 1)
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: 23)
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: 10)
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: 5)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 3)
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: 3)
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   (Followers: 1)
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: 2)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 5)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 2)
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: 2)
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 10)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Beverages     Open Access  
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)

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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  [913 journals]
  • Functional properties and Bioactivities of Cleistocalyx nervosum var.
           paniala berry plant: a review

    • Abstract: Abstract In treating various diseases, natural therapies are widely preferred in the modern era to synthetic drugs as they offer little or no side effects, in contrast to synthetic drugs. However, there is limited scientific knowledge about plants that have a broad range of medicinal properties. Cleistocalyx nervosum var. paniala, native to Thailand and generally known as Ma-kiang in Thai, is one of the least documented plant species. Due to its richness in phenolic compounds, especially anthocyanins, C. nervosum var. paniala has been used in traditional medicine to treat several health complications. The fruits, seeds, and leaves of C. nervosum var. paniala have been reported to exhibit antioxidant, antimicrobial, anti-mutagenic, anti-carcinogenic, anti-aging, and neuroprotective properties. The extracts of C. nervosum var. paniala are non-toxic to living systems, and they also can activate the immune system. Moreover, they are widely used in industrial applications, such as in functional food products and in many health products, due to the colored anthocyanin pigments and the anthocyanin benefits of C. nervosum var. paniala. However, there is a need to conduct research in this berry species to identify the mechanism behind its medicinal properties. The present review summarizes the functional properties and bioactivities of C. nervosum var. paniala based on available scientific information.
       
  • Production of flour made from bullfrog’s meat and bone

    • Abstract: Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronomy, which contain high calcium bioavailability, and represent about 40% of the product’s total weight. A meat-and-bone flour called Low Cost Alternative Food has been developed, which, in addition to being functional and rich in protein and calcium, presents similar flavor to that of unmixed bullfrog meat, allowing food enrichment. Dehydration of the skeleton was carried out in an oven, and the remaining material was crushed and then vacuum packed, all in compliance with the standards for good manufacturing practices and under good sanitary conditions, making it microbiologically fit for human consumption for a total of 60 days while stored under refrigeration. Results showed a composition of 25% mineral matter, 60% protein which presented a 90% digestibility rate, only 12% fat, and 2% carbohydrates. This composition can compensate for calcium deficiency and malnutrition due to the quality of its protein.
       
  • Effects of alginate oligosaccharides treatment on preservation and
           fresh-keeping mechanism of shrimp during frozen storage

    • Abstract: Abstract In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TVB-N), pH, and sensory characteristics. Compared to control group, AOS coating effectively stopped the growth of bacteria and decreased the formation of TVB-N (from 40% down to 30%). The pH of samples treated with AOS was visibly lower than that of the control group. The sensory quality of the AOS coated shrimp resembled microbial and physicochemical properties, and the acceptability was improved. Furthermore, we found the abundance of spoilage microorganisms, such as Shewanella and Pseudoalteromonas, in AOS coated groups is reduced compared to control groups. All these results suggest that our AOS coating treatment may improve storage and preservation of frozen shrimp.
       
  • Influence of block freeze concentration and evaporation on physicochemical
           properties, bioactive compounds and antioxidant activity in blueberry
           juice

    • Abstract: Abstract This study investigated the impacts of centrifugal block freeze concentration (CBFC) and evaporation processes on physicochemical properties, bioactive compounds and antioxidant activity applied to fresh blueberry juice. After three concentration cycles, the solutes were approximately 3.6 times to the initial condition (12 °Brix) and the final color (ΔE*>4.7) was darker than the fresh juice. In all cycles, CBFC obtained higher bioactive compound concentration than evaporation, with values, in the last cycle, close to 610 mg GAE/100 mL, 57 mg M3G/100 mL and 279 mg CEQ/100 mL for total polyphenol, anthocyanin and flavonoid content, respectively, causing a retention over 70%. Similarly, as the cycles progressed, DPPH assay presented values from 1916 to 5700 μmol Trolox equivalents/L, which were higher than those reported by the treatment at high temperatures (1916 to 4600 μmol Trolox equivalents/L), resulting in good antioxidant activity in the cryoconcentrates achieved at low temperatures. Moreover, a significant correlations between CIELab parameters, bioactive compounds and antioxidant activity were observed. Thus, CBFC is an interesting and novel technique to preserve important quality properties from fresh fruit juices.
       
  • Determination of some functional and sensory attributes and suitability of
           colored- and noncolored-flesh potatoes for different cooking methods

    • Abstract: Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~15-18% dry matter) and nine for preparing puree or roasting (~18 to 20% dry matter). The total polyphenol content (TPC) of the raw colored-flesh potatoes contained between 1.10 to 3.68 g of gallic acid equivalent kg-1 in fresh weight (FW), which was between two- and three-fold higher than the measured values in noncolored-flesh varieties. The total antioxidant capacity (TAC) was between 1.00 to 4.71 g of Trolox equivalent kg-1 FW, which was also lower in noncolored-flesh potatoes. The cooking process (frying and microwave) did not affect the TPC in most of the genetic samples analyzed, but it reduced the TAC by 40-75% (fried) and 30-90% (microwaved). According to sensory evaluation results, the genetic samples R2, R19, R3 and R5 were suitable for frying, while R16, R21, R9, R15 and R22 were suitable for microwaving. Colored-flesh potatoes are an interesting alternative for consumers due to their greater phytochemical content.
       
  • Antifungal potential of essential oils from two varieties of Citrus
           sinensis (lima orange and bahia navel orange) in postharvest control of
           Rhizopus stolonifer (Ehrenb.: Fr.) Vuill.

    • Abstract: Abstract Brazil, the world’s largest citros producer, yields around 19 million tons per year and exports most part of its production as orange juice. Essential oils (EOs) extracted from leaves, fruit and flowers of many species of the genus Citrus have been widely used as the result of their promising bioactivities. The fungus Rhizopus stolonifer (Ehrenb.) Vuill., an agent which causes soft rot in fruit, has been considered one of the main factors that cause postharvest diseases, thus, leading to major economic losses in agribusiness. This research aimed at evaluating the chemical composition and in vitro antifungal effect of EOs from two varieties of fresh Citrus sinensis (lima orange and bahia navel orange) peel on mycelial growth of R. stolonifer. EOs were obtained by hydrodistillation, which was carried out by a Clevenger-type apparatus, while their chemical composition was analyzed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Limonene was the major monoterpene identified in EOs from lima orange (95.2%) and bahia navel orange (93.2%) peel. EOs from lima orange and bahia navel orange inhibited 91.95% and 80.05% mycelial growth of R. stolonifer, respectively, at the highest dose under evaluation (100 µL). This study revealed the biotechnological potential of EOs extracted from fruit peel of two varieties of citros which may applied to biofilm preparation, so as to coat and preserve different types of fruit.
       
  • Substituting sucralose with rebaudioside A in soy foods: equivalent
           sweetness, physicochemical analysis, microbiological assessment and
           acceptance test

    • Abstract: Abstract Stevia rebaudiana (Bert.) Bertoni contains steviol glycosides with emphasis to rebaudioside A, which presents a stronger sweet flavor, more stability, good solubility and lower bitter residual taste, which benefits its application in foods and drinks. The objective of this study was to determine the equivalent amount of rebaudioside A necessary to promote the same degree of sweetness of sucralose in the grape- and peach-flavored soy beverages and evaluate their physicochemical characteristics and consumer acceptance. At the Natural Products Center of the State University of Maringa, the rebaudioside A was purified from the M1 Alvarez variety of Stevia plants. Through sensory analysis established that the ideal quantity of rebaudioside A to substitute sucralose in foods with peach soy and grape soy would be 3 times the quantity of sucralose. The results revealed no signifcant differences for the physicochemical and sensorial characteristics (p < 0.05) between the two formulations. The results also indicate that the rebaudioside A with high purity rate (97%) obtained from selected stevia varieties can substitute sucralose in peach soy foods and grape soy foods.
       
  • Changes in chemical composition of germinated leguminous under abiotic
           stress conditions

    • Abstract: Abstract The aim of this study was to evaluate the impact of abiotic stress conditions on the synthesis of compounds with antioxidant properties in germinating seeds. The seeds of edible lentils (Lens culinaris L.), alfalfa (Medicago sativa L.), and mung beans (Vigna radiata L.) were germinated for 120 hours. We studied the influence of abiotic stress on the amount of dry matter, vitamin C and phenolic compounds, as well as flavonoids, in germinated seeds. The use of higher than optimal germination temperatures led to a higher accumulation of dry matter in the mung bean, while the accumulation of phenolic compounds and flavonoids was higher in the alfalfa sprouted seeds. Oxidative stress substantially increased the content of dry matter in the seeds of mung bean, and more vitamin C was found in the lentils. The conditions of abiotic stress in lentil seeds during their sprouting reduced the amount of phenolic compounds in comparison to that in the control variant of the seeds. However, these same conditions (with the exception of oxidative stress) benefitted the accumulation of phenolic compounds in alfalfa seeds.
       
  • Production of functional products using grape processing residuals

    • Abstract: Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a recession period, its development has been prioritized. During the processing of the grapes, a large amount of residues are formed, with the major proportion of the seedy pomaces. According to the weight of the grape bunch 3-7% of comb, according to the weight of the seeds 15-20% peel, and 3-6% seeds have been originated during the grape processing. Due to its rich content, these residuals are called secondary raw materials and their recycling can have significant economic benefits. Sometimes these residues are disposed of near processing facilities, polluting the environment and creating anti-sanitary situation. Therefore, the rational use of such residues have economic, environmental and other advantages. The peel, seeds and pulp of pomace from the grape varieties of Isabella and Bayanshira cultivated in the western region of Azerbaijan were studied. Spectra of the peel extract and chromatograms of peel hydrolysis were obtained from Isabella grape variety. Anthocyanidins of delphinidin, cyanide, peonidin and malvidin were found in the hydrolysis of peel extracts. Search-based studies have shown that the pomace of the Isabella variety is not only rich in biologically active substances but also has a high muscat aroma. With this in mind, the Isabella pomace was used for further research. Isabella grape variety is distinguished by the rich composition and organoleptic properties during the pomace processing. One of the best ways to bring it back to production is to use functional products with great perspectives in the modern world. To this end, the powder of Isabella pomace was extracted and have been applied in the production of functional products. The optimum variants have been determined in providing the best possible products with the addition to the yoghurt made from cow’s milk with different amounts of pomace powder. The yoghurt which was made with the addition of 4% pomace powder was superior due to other trial samples for their content and quality. Although some changes were happened during storage, they were not negatively reflected in the composition and quality of the yoghurt samples and the product was selected with high organoleptic values even after 20 days of storage.
       
  • Freezing methods affect the characteristics of large yellow croaker
           (Pseudosciaena crocea): use of cryogenic freezing for long-term storage

    • Abstract: Abstract Large yellow croaker (Pseudosciaena crocea) is the main coastal economic fish in China. After harvesting, the fish is rarely traded as the fresh product, but usually held in cold storage. Therefore, it is important to understand the quality changes occurring during preservation. In this study, freshly collected fishes were frozen by cryogenic (cabinet liquid nitrogen freezer at -40, -60 and -80 °C) and forced convection (ultra-low temperature freezer at -40 °C) freezing and stored at -18 °C for 6 months. Drip loss, relative moisture loss (RML), water holding capacity (WHC), color and texture of frozen fish were evaluated. The results showed that forced convection freezing had significantly higher drip loss and RML values compared to cryogenic freezing. WHC decreased dramatically irrespective of freezing methods employed. Cryogenic freezing at -60 and -80 °C had the highest yellowness values during storage; but the highest springiness, gumminess and shear force values were obtained only at -60 °C. We conclude that cryogenic freezing at -60 °C is appropriate for long-term storage of large yellow croaker.
       
  • Comprehensive assessment and evaluation of selected wheat varieties for
           their relationship to chapatti quality attributes

    • Abstract: Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p < 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.
       
  • Chemical, physicochemical, microbiological and sensory characterization of
           cow and buffalo ghee

    • Abstract: Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83.65% for buffalo and cow ghee, respectively. More than 52% of the fatty acids were saturated, and palmitic (24-28.8%), stearic (9.4-14%) and myristic (8.5-10%) acids were predominant. Monounsaturated fatty acids were approximately 23.8% and the major component was oleic acid. Polyunsaturated fatty acid content was 2.45% (buffalo) and 4% (cow). The vaccenic acid (2.18%) and the conjugated linoleic acid (CLA cis-9, trans-11) with a concentration of 0.77% in buffalo and 1% in cow ghee, were the main ruminant trans fatty acids. The physicochemical and microbiological characteristics of cow and buffalo ghee complied with the literature and national regulation. Finally, the sensory profile of buffalo and cow ghee was defined with a predominantly lactic odor, followed by cooked and fatty notes. The taste was characterized as fatty, lactic, sweet and cooked; and the texture was described as fatty with fatty mouthfeel, lumpy and greasy notes.
       
  • Infusion of Chenopodium ambrosioides consumed by rabbits: effects on
           carcass, meat and burger quality

    • Abstract: Abstract Plants with high levels of antioxidant compounds have been used to feed animals and increase stability of their meat and meat products. The objective of this study was to evaluate the effects of Chenopodium ambrosioides infusion on carcass, meat and burger quality. Rabbits were assigned to each treatment (0, 5 or 10 g.L-1 of Chenopodium ambrosioides). Animals were slaughtered after 28 days of fattening, after which carcass and meat quality was measured, and the meat obtained was processed into burgers. Results indicate that all variables measured were not significant, except for dissectible fat, pH, adhesiveness, L* value, and initial total plate counts in burgers. It is concluded that Chenopodium ambrosioides infusion could be used to feed rabbits, acquire meat, and use the meat for processing burgers, which have low bacterial growth and low oxidation development.
       
  • Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study
           on enzyme activity and protein profile

    • Abstract: Abstract A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-jang, Soybean paste and Doen-jang (Korea). The high protein content in soybean is potential to promote the growth of proteolytic and fibrinolytic producing microbes. This study investigated several fibrinolytic bacteria, isolated from the moromi stage of the fermented soysauce production. The fibrinolytic activities of the isolates were confirmed in a fibrin plate assay, and all 3 potential isolates (K1, K2, and K3) were identified as Gram positive, rod shaped, and spore forming bacteria. Moreover, analysis of the sequences encoding 16S rRNA gene, revealed K1 as Bacillus cereus, K2 as Bacillus subtilis, and K3 as Bacillus cereus. SDS PAGE analysis demonstrated different protein profile of the cell free supernatant of isolates grown in LB media during fermentation, which ranged from 18.40-45 kDa.
       
  • Acerola by-product as a renewable source of bioactive compounds: arabic
           gum and maltodextrin nanocapsules

    • Abstract: Abstract Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with bioactive compounds. Five formulations were analyzed for yield, size distribution and zeta potential, infrared spectroscopy, encapsulation efficiency and doping. The yield data presented values from 38.01% to 44.34%. The nanoparticles had sizes varying from 27.12 nm to 308.80 nm and negatively charged surfaces. The encapsulation efficiency was quantified based on the vitamin C content, total extractable polyphenols and antioxidant activity according to specific methodology taking into account the different compounds ranging from 25.44% to 69.37%; 66.45% to 99.56% and 2.24% to 6.54%, respectively. The above data indicate that nanoparticles made with acerola by-products and arabic gum/maltodextrin are promising as natural food additives, with high levels of bioactive compounds.
       
  • Effect of dihydroferulic acid obtained from fermented rice bran extract on
           neuroprotection and behavioral recovery in an ischemic rat model

    • Abstract: Abstract This study aimed to evaluate whether dihydroferulic acid (dFA) promoted the viability of H2O2-treated PC12 cells and functional recovery from ischemic injury. The animals were divided into four groups for the study: (1) the vehicle treated (saline, 1 mL/kg), (2) dFA 5 mg/kg treated, (3) dFA10 mg/kg treated, and (4) dFA 20 mg/kg treated groups. Neurological deficit was evaluated using the modified neurological severity score. Real-time polymerase chain reaction analyses were performed with the protein disulphide isomerase (PDI), nuclear factor-E2-related factor 2 (Nrf2), nerve growth factor (NGF) and brain-derived neurotrophic factor (BDNF) genes. Immunohistochemical analysis was performed with the Iba-1 and MFG-E8 genes. dFA treatment improved the reduced viability of PC12 cells induced by H2O2 in a dose-dependent manner. Only 50 μM of dFA significantly enhanced the transcription levels of antioxidant genes and neurotrophic factors compared to the vehicle group. In vivo dFA administration exerted a neuroprotective effect by reducing the infarct volume and enhancing behavioral function following cerebral ischemia. dFA treatment protected neuronal cells from ischemic injury and increased the transcription levels of anti-oxidant genes (PDI and Nrf2) and neurotrophic factors (BDNF and NGF). dFA treatment decreased the expression of Iba-1 and MFG-E8 genes, which signal neural cell death.
       
  • Application of self-organizing maps to evaluate the influence and behavior
           of the film formed during salting of Prato cheese

    • Abstract: Abstract Problems related to high blood pressure have led consumers to choose foods with low levels of sodium chloride, and an alternative to reduce the salt content of this salt is its partial replacement with KCl. In order to not affect the sensory properties of cheese, salting was performed using a solution containing 70% of NaCl and 30% of KCl in a static and dynamic system. During the salting process by immersion, the mass transfer is affected by the formation of a film on the cheese surface. The analysis of the diffusion of salts in the film can be performed using self-organizing map (SOM) combined with the Finite Element Method (FEM). Through these tools, a greater influence of the film was observed when the static system was applied and that the diffusion is different according to the studied position. On the biosolid sides the diffusion was more pronounced than in the center, indicating a decrease in the film thickness towards the edges. The SOM combined with 3D modeling showed to be an efficient tool to investigate the formation, influence and behavior of the film during the diffusion of Na+ and K+ on salting of Prato cheese.
       
  • Fatty acid and proteomic analysis of Sterculia striata nut

    • Abstract: Abstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99% neutral detergent fiber and 3.99% acid detergent fiber. With regard to fatty acids; 5 components were identified, of which 56.2% were unsaturated fatty acids. Oleic acid presented the highest fatty acid content in chicha, followed by palmitic acid. With regard to the nut’s protein content; 2 proteins were identified, legumin, a soluble globulin, and prurin-1, the most allergic component of 11S globulins. The identification of the characteristics of chicha provides nutritional and functional information regarding this plant and its contribution to food products.
       
  • Sensory characteristics of structured guava (Psidium guajava): comparison
           of optimized descriptive profile, cata and sensory acceptance methods

    • Abstract: Abstract This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scales. Sensory acceptance and CATA tests were performed by 100 untrained panelists. Sensory tests expressed medium acceptability indexes and similar results for all samples. The highest frequency CATA attributes were Homogeneous, Brightness, Pinkish red color, Guava aroma and Sour taste. The characteristics from ODP were Brightness, Sweet taste, Sour taste, Guava flavor, Firm and Sandy texture. Comparing the three methods, in the CATA and sensory acceptance, tasters did not identify differences between the samples in relation to the type of hydrocolloid, but with the ODP method they could achieve this.
       
  • Glass transition and sorption properties of Köftür: a dehydrated
           fruit-based product

    • Abstract: Abstract This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C using nine different salt solutions. The data were then applied to 11 different sorption equations, among which Iglesias-Chirife and Peleg equations revealed the best fitting, and experimental data indicated that the sorption isotherms of köftür exhibits Type-III characteristics.
       
  • Comparison of phenolics, antioxidant capacity and total phenol
           bioaccessibility of Ribes spp. grown in Turkey

    • Abstract: Abstract In this study, anthocyanins (13), flavanols (6), phenolic acids (10), flavonol glycosides (17), antioxidant capacity, and bioaccessible phenolic content of Ribes spp., grown in Turkey were investigated. Individual phenolic compounds were identified and quantified with LC-QTOF/MS in red and black currants and hybrid Jostaberry. Significant variations in the individual phenolic compounds could be observed between the different cultivars. In all black currant cultivars, cyanidin 3,5-di-O-glucoside was the predominant anthocyanin compounds (p ≤ 0.01). Cyanidin 3-O-sambubioside and cyanidin 3-O-rutinoside were detected in red currants. In all Ribes cultivars quercetin 3-O-rutinoside was the major flavonol glycoside and epigallocatechin found as the dominant flavonol compound. Rosenthal had the highest amount of total phenols, antioxidant capacity levels by DPPH and CUPRAC. Boskoop Giant characterized with the highest amount of total anthocyanin and bioaccessibility of phenolic compounds (84.27%).
       
  • Effects of pectin and tomato paste as a natural antioxidant on inhibition
           of lipid oxidation and production of functional chicken breast sausage

    • Abstract: Abstract In this study antioxidant effects of pectin and tomato paste (TP) on lipid oxidation and production of functional chicken breast sausage during refrigerated storage for 14 days were evaluated. Raw chicken sausage samples were enriched with different levels of TP containing 0, 1, 2 and 10% and 1% pectin, and peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and sensory attributes were evaluated periodically for 14 days of storage at 4 °C. Although after 1 day of storage TP treatments at level of 1% did not exert any antioxidant effects on TBARS, PV varied for all treatments except control and remained lower than 8 meq O2/kg throughout the storage time. During refrigerated storage, formation of lipid oxidation products increased from 2.8 to 15.2 meq O2/ kg for PV and 0.064 to 0.38 mg malondialdehyde (MDA)/kg in the TBARS test, respectively. At the end of storage time, the PV and MDA value in chicken sausage treated with 1%, 2% and 10% TP decreased by 51 and 19%, 73 and 69%, and 71 and 82% (P <0.05), respectively. The results of sensory evaluation showed that panelists preferred functional sausage containing 2% of TP and higher levels of TP altered the visual appearance of product.
       
  • Characterization of traditional Algerian cheese “Bouhezza” prepared
           with raw cow, goat and sheep milks

    • Abstract: Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of “Bouhezza” cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic characteristics of the fresh “Bouhezza” cheese. “Bouhezza” cheese was handmade in a traditional way using milk of three species (cow, goat and sheep). The milk used has been the subject of physicochemical and bacteriological analysis. Cheese yield for sheep's milk is higher (p < 0.05) than cheese yield for cow's and sheep’s milk. For sensory analysis, score registered for cheese of cow's milk ≥ 5 suggested higher acceptability for this cheese. Here, we exposed the “Bouhezza” cheese, its history, origin and manufacturing processes. From the physicochemical and bacteriological analysis of milk, results show that all criteria analyzed respond almost to the required standard. The sensory qualities of the three types of cheese show that cow cheese was classified as the most satisfactory cheese for the majority of criteria (taste. color and texture). Finally, and for higher yield, results supported the use of sheep milk as a raw material.
       
  • Fatty acid profile and physicochemical, optical and thermal
           characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil

    • Abstract: Abstract The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (IC50 = 25.32 μg mL-1) evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) with induction period above of 50 hours. In addition, palmitic (53%) and oleic (34%) are the primary saturated and monounsaturated fatty acids. This oil showed excellent quality for edible vegetable oil and bioctive compounds. The thermal stability of this oil by thermogravimetric analysis/differential thermogravimetry (TGA/DTG) started at 154 and 231 °C under synthetic air and nitrogen atmospheres, respectively, and by differential scanning calorimetry (DSC) crystallization was onset at 4.94 °C. This study revealed as a novelty that the C. adamantium seeds are an excellent source of oil that presents best qualities, which makes it a great candidate for edible vegetable oil, as well as for production of soap, lotions and biofuel.
       
  • Artisanal beer production and evaluation adding rice flakes and soursop
           pulp (Annona muricata L.)

    • Abstract: Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elaborated, evaluating the following parameters: °Brix, pH, density, alcohol content, total acidity, real extract, primitive extract, color and sensory acceptability. Results revealed that the samples were in accordance with the standards established by legislation. In the sensory analysis through the acceptance test, both pure malt beer and adjunct formulations exposed good acceptance in relation to the analyzed attributes. Regarding the beer formulations development, the results were satisfactory, ensuring quality artisanal beer varieties.
       
  • Functional sirkencubin syrup with purple basil; bioactive properties,
           organoleptic acceptability, and possible effects on blood pressure

    • Abstract: Abstract Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, general microbiology, and possible effects on blood pressure in healthy individuals during storage were evaluated. At the end of storage, no significant changes were detected in the physicochemical value of the samples. At the end of the storage period, total phenolic content (mg GAE/L) value of purple basil sirkencubin syrup sample was determined as 17.64% more than the sirkencubin syrup samples. Total antioxidants in purple basil sirkencubin syrup samples were higher than sirkencubin syrup samples. Ascorbic acid contents of the samples decreased during storage. In terms of organoleptic properties, purple basil sirkencubin syrup was more favored by the panelists. In our study, sirkencubin syrup and purple basil sirkencubin syrup had no acute effect on blood pressure. At the end of the study, purple basil sirkencubin syrup was found to be more successful than sirkencubin syrup.
       
  • Hypolipidemic and antioxidant effects of grape processing by-products in
           high-fat/cholesterol diet-induced hyperlipidemic hamsters

    • Abstract: Abstract Investigations have shown the presence of bioactive substances in agricultural by-products. As some of these compounds present hypolipidemic and antioxidant activities, they could be considered economical alternatives to be used as supplements. This study investigates the hypolipidemic and antioxidant properties of grape processing by-products, feeding them to hamsters for 28 days. Wine pomace flour and grape juice pomace flour proved to have substantial amounts of fibers and phenolic compounds, both recognized as hypolipidemic and antioxidant substances. Phenolic compounds were individually investigated, and their presence was confirmed in both flours. Hamsters receiving a hyperlipidemic diet exhibited increased plasma levels of triglycerides and cholesterol fractions, reduced activities of antioxidant enzymes and high levels of plasma transaminases indicating hepatic damages. In contrast, the groups receiving the same hyperlipidemic diet supplemented with grape processing by-products showed improved lipid profiles, increased activities of antioxidant enzymes, increased levels of cytosolic Nrf2 (transcription factor for antioxidant enzymes) and normal levels of plasma transaminases. Therefore, the use of these by-products demonstrated beneficial health effects at a very low cost.
       
  • Antibacterial activity of essential oils encapsulated in chitosan
           nanoparticles

    • Abstract: Abstract In this study, cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris) and Schinus molle essential oils (at 125, 250 and 500 µg/mL) were encapsulated in chitosan nanoparticles by ionotropic gelation. Their antimicrobial activity against Staphylococcus aureus ATCC 25923, Enterococcus sp., Escherichia coli ATCC 25922, Klebsiella pneumoniae (BLEE +) and Pseudomona aeruginosa carbapenemase producer was evaluated. The obtained nanoparticles exhibited a regular distribution and spherical shape with size range of 19.7 to 361 nm as observed by using a laser light scattering equipment. It was found that the studied chitosan nanoparticles with essential oils showed high antimicrobial effect than the chitosan and essential oils alone. Enterococcus sp. was the most sensitive bacteria and S. aureus the most resistant. Chitosan nanoparticles and chitosan nanoparticles with cinnamon and thyme essential oils were capable to inhibit growth of Enterococcus sp. and K. pneumoniae. This study demonstrated that chitosan nanoparticles with essential oils were effective against some foodborne pathogens.
       
  • Investigation of some properties of gluten-free tarhanas produced by red,
           green and yellow lentil whole flour

    • Abstract: Abstract Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash (%), crude fat(%), soluble-insoluble-total dietary fibre (%), some elements, antioxident activity (µmol TE/100 g) and total phenolic content (mg GAE/100g) of the tarhanas which were obtained by using lentil flour were significantly increased compared to the control tarhanas. All varieties of tarhana exhibited pseudoplastic flow behavior. In terms of microbiological evaluation; lentil tarhanas has higher lactic acid bacteria with yeast and mold amount compared to control tarhanas. When lentil tarhanas were compared, the green lentil tarhanas is the richest one according to the values of soluble-insoluble-total dietary fiber (%), crude ash (%),total phenolic content and antioxidant activity. Tarhanas examined by scanning electron microscopy (SEM), the control and red lentil tarhanas with green and yellow lentil tarhanas exhibited similar morphological characteristics. It has been found that the sensory evaluation of tarhanas is not statistically different from each other in terms of general appreciation. As a result of this, it shows that gluten-free tarhanas produced with lentil flour can be consumed instead of control tarhanas.
       
  • The effects of adding garlic (Allium sativum L.) on the volatile
           composition and quality properties of yogurt

    • Abstract: Abstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>107) in yogurt samples, and it led to a significant decrease in the yeast–mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists.
       
  • Effect of oil type and batter ingredients on the properties of deep-frying
           flakes

    • Abstract: Abstract Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interest as a healthy food selection but information comparing coconut oil to palm oil for frying is limited. Effects of oil type and ingredients on the properties of deep-fried batter were investigated. Density of the fried flakes differed slightly between the samples. Flakes fried in coconut oil had lower density, higher oil absorption, and better texture than those fried in palm oil. Addition of whey protein and soluble fiber to the samples increased oil absorption with texture better than the control. Oil absorbed by fried flakes with added whey was greater than those with added fiber, and oil content increased as the amount of whey increased. Results showed that coconut oil was not a good frying medium since high oil content was absorbed into the food pieces. Addition of whey and fiber did not reduce oil uptake but modified the texture of the fried flakes.
       
  • Comparative analysis of butter thermal behavior in combination with bovine
           tallow

    • Abstract: Abstract Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter combined with (0-15% w/w) bovine tallow using Digital Calorimetric Scanning, and to determine fatty acid profile and isothermal microstructure in order to complete DSC data. According to the statistical analysis, obtained L_Pseudo equations show that in the crystallization curve, with increase of bovine tallow percentage in the butter, the onset temperature of peak 1 and amount of heat released in peak 2 increased and the onset temperature of peak 2 decreased and peak 1 became wider. In the melting curves, with increase of bovine tallow percentage, the onset temperature of peaks 1 and 2 increased. Regarding the value of R2, the onset temperature of peak 2 in the melting curve had capability of estimation 78%. The crystal morphology of butter samples was different and with increased temperature, larger crystals were observed. In general, scans of calorimetric results revealed that DSC is a valuable method for studying butter in combination with animal fat and also can be utilized for distinguishing pure fat from adulterated one.
       
  • Pseudomonas SP. in uninspected raw goat’s milk in Rio de
           Janeiro, Brazil

    • Abstract: Abstract Although quite controversial from the point of view of food safety, a considerable number of people across different age and socioeconomic groups consume raw goat’s milk. Even if refrigerated after milking, raw goat's milk may still be susceptible to the lipolytic and proteolytic actions of psychrotrophic microorganisms, such as Pseudomonas. In this study, Pseudomonas sp. from 21 refrigerated raw goat’s milk samples were characterized. All samples were freely commercialized, without any type of inspection, by small producers and markets from different regions of Rio de Janeiro, Brazil. A total of 136 isolates were identified, most of which belonged to the species, P. putida, P. koreensis, P. monteilii, and P. fluorescens. The production of protease and lipase varied according to the incubation temperature. We found that 91.4% of the Pseudomonas isolates were susceptible to all antibiotics tested. None of the isolates exhibited a multidrug-resistance phenotype. None of the raw goat’s milk samples contained detectable antibiotic residues, which may explain the very low frequency of resistant bacteria. Although Pseudomonas is not considered a typical food-related pathogen, its presence indicate that the determination of microbiological standards for raw goat's milk and greater control of the commercialization of this product, are necessary.
       
  • Selected minerals concentration and microbiological safety in non-carcass
           bovine components of “PANELADA” dish

    • Abstract: Abstract “Panelada” is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seasoned and Panelada dish. The content of metal nutrients found in raw sample was higher than for various types of conventional cuts and meats. The added seasoning increased of the content of metal nutrients comparing to from raw sample, except for Zn. Instead, the cooking process interferes negatively in the minerals content, in contrast to Mg concentration. The Panelada dish presented high nutritional value being found 3.3, 79, 334 and 75 mg kg-1 for Cu, Fe, Mg and Zn, respectively. The microbiological analyses revealed absence of Escherichia coli, Salmonella spp. and Listeria monocytogenes from Panelada dish.
       
  • Prediction of total phenolics, anthocyanins and antioxidant capacity of
           blackberry (Rubus sp.), blueberry (Vaccinium sp.) and jaboticaba (Plinia
           cauliflora (Mart.) Kausel) skin using colorimetric parameters

    • Abstract: Abstract The food industry should have methods that allow identifying bioactive compounds quickly, efficiently and at low cost. The objective of this research was to obtain mathematical models for predicting the amount of total phenolics, anthocyanins and antioxidant capacity of blackberry, blueberry and jaboticaba skin, based on colorimetric parameters (L*, a*, b*, C* and h*). All analyses were done in the phenolic extracts obtained from these fruits. The mathematical models were obtained through multiple linear regression using the stepwise method. The significant correlation between the colorimetric parameters and chemical analyses resulted in models with a high predictive ability (high r2), such as in the determination of the contents of anthocyanins (r2 = 0.99), total phenolics (r2 = 0.86) and for the antioxidant capacity (r2 = 0.99). Thus, the prediction of levels of these bioactives compound, using colorimetric parameters, is very promising for cost and time savings.
       
  • miRNA-1180 suppresses HCC cell activities via TRAF1/NF-κB signaling
           pathway

    • Abstract: Abstract The miRNA-1180 anti-cancer effects in hepatocellular carcinoma cell were studied. 33 hepatocellular carcinoma patients were collected. In cancer and adjacent normal tissue from patients, TRAF1 protein and miR-1180 expression was determined by HE staining, IHC and RT-PCR methods. In the cell experiments, HepG2 cells were divided into three groups: NC group, BL group and miRNA group. The cells of NC group were un-treated; BL group were transfected with empty camer; miRNA group were transfixed with miRNA-1180. We determinates cell proliferation rate of difference groups, measuring the cell apoptosis rate and cell cycle of difference groups by flow cytometry, detected cell invasion and migration abilities of difference groups by transwell and wound healing assay and evaluating relative proteins expressions by WB assay. Compared with Normal liver tissue, cell infiltrations were significantly increased. miR-1180 was negative correlation with TRAF. The cell proliferation rate of miRNA group was significantly lower than that of NC group; The cell apoptosis and G1 phase rates were significantly difference among three groups; however, P53 and P21 protein expressions were significantly increased in miRNA groups. Over-expression miRNA-1180 had effect to inhibit HepG2 cell proliferation, invasion, migration and improve HepG2 cell apoptosis by regulation TRAF1/NF-κB signaling pathway.
       
  • In vitro anticancer and antioxidant potential of Amaranthus cruentus
           protein and its hydrolysates

    • Abstract: Abstract New insights on the use of peptides as therapeutic agents in the treatment of cancer have emerged with reports showing anti-tumour activity of peptides, predominantly derived from animals or microorganisms. Amaranth is a pseudocereal traditionally acknowledged to possess pharmacotherapeutic properties. Thus, the aim of this study was to compare the in vitro anti-cancer effect of amaranth protein hydrolysates (alcalase, trypsin, and pepsin). Protein hydrolysates were tested for their antioxidant activity together with the anticancer and apoptotic potential. Antioxidants results revealed hydrolysates to have a greater antioxidant effect than un-hydrolysed protein, with results exceeding that of controls. The MTT cytotoxicity assay conducted on MCF-7, A549 and HEK 293 cell lines showed the trypsin hydrolysate to exhibit a preeminent anti-cancer effect. Annexin V-FITC flow cytometry showed an increased number of early apoptotic and late necrotic cells compared to untreated cells, further validated by caspase 3/7 activity. These assays confirmed the induction of apoptosis of the trypsin hydrolysate thereby demonstrating that the hydrolysate can be used as a potential therapeutic against selected cancers.
       
  • Determining the opinions and expectations of the local farmers about the
           potential impacts of kocaeli kandira food specialized Organized Industrial
           Zone, Turkey

    • Abstract: Abstract This research analyzed the potential impacts of the establishment of Food Specialized Organized Industrial Zones on the region and its neighborhood. The villages of Kocakaymaz and Goncaaydin in Kandıra district of Kocaeli province were included in the research, and the data obtained from 131 farmers through survey was used. In line with the data, the farmers were grouped as the farmers whose land in Kandira Food Specialized Organized Industrial Zone (FSOIZ) was expropriated (directly affected) and the farmers whose land in Kandira FSOIZ was not expropriated (indirectly affected), and then they were evaluated. For this purpose, both the socio-economic characteristics of the farmers included in the research and their opinions and expectations about the probable impacts of the establishment of Kandira FSOIZ on farmers’ income, product pattern, raw material procurement, product marketing, employment and neighborhood were presented. The obtained results showed that, of the farmers, 71.76% were planning to engage in livestock production to meet the raw material needs of the FSOIZ and 90.07% desired their family members to work in Kandira FSOIZ (desirable and very desirable), which may prevent the young population in the establishments from leaving their village and have a positive impact on agricultural employment.
       
  • Total phenolic acids and flavonoid contents determination in Yemeni honey
           of various floral sources: Folin-Ciocalteu and spectrophotometric approach
           

    • Abstract: Abstract Twenty-nine Yemeni honey samples were analyzed to determine total phenolic and flavonoid contents using Folin-Ciocalteu and spectrophotometric technique. These tested honey samples were collected from different regions corresponding to various floral species: jujube, cactus and multifloral plants. Folin-Ciocalteu method was adopted for the analysis of total phenolic and flavonoid contents. Gallic acid and quercetin were considered as the best standards as the spectrophotometric response of these compounds are equivalent to most other phenolic acids and flavonoid compounds, respectively. The obtained results of honey samples were in a wide range; the highest phenolic acid concentration was obtained for honey produced from cactus, while the lowest value corresponded to monofloral honey from jujube. On the other hand, a broad variation was also observed in total flavonoid content; the highest value was obtained for honey collected from cactus area (S4) and the lowest value was found in honey produced from multifloral plants (A1).
       
  • Consumer perception of Petit-Suisse cheese: identifying market
           opportunities for the Brazilian dairy industry

    • Abstract: Abstract The dairy market is hugely competitive, with dairy industries always looking for new products to reach the consumer. Projective techniques, such as the Completion task, are great allies in this process, as they identify consumer needs and expectations, which helps in developing brand new, more competitive products. Petit-Suisse cheese is a product which is well established in the Brazilian dairy market; however, its consumption is restricted to children and has few sales variations. The objective of the present work was to investigate the consumers’ perception about Petit-Suisse and to identify possibilities of market expansion for this product category, through the technique of Completion task. According to the participants, Petit-Suisse is a widely accepted product, and its recognition was strongly related to the brand. Besides, although considered a product intended primarily for children, as a snack option, there is a substantial market possibility for the consumption of this product by other groups. Completion task made it possible to identify that there are different aspects of Petit-Suisse cheese, like flavor, composition and functional appeal that can still be explored by the dairy industry in making more competitive products on the market.
       
  • Effect of processing, storage and type of glass packaging on the quality
           of jelly produced from a Brazilian Cerrado fruit

    • Abstract: Abstract The objective of this study was to prepare a jelly with the pulp of curriola as raw material and evaluate the effect of processing, type of glass packaging (transparent and amber) and storage time on the quality of the jelly by means of physical (color), chemical (proximal composition, total soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp.) and sensorial analyses (sensory acceptance and purchase intent). For this, the raw material and the freshly prepared jelly were compared and a completely randomized design in factorial 2 x 5 was used. There were two levels of light exposure (transparent packaging and amber packaging) and five storage times (0, 3, 6, 9 and 12 months), with four replicates. Processing affected all physical, chemical and microbiological characteristics of the freshly prepared jelly. Between the two factors studied, only the storage time significantly influenced the jelly quality, except protein, ash, dietary fiber content and taste and purchase intention. According to the microbiological analysis, the product is within the legislated recommendations. It was well accepted sensorially and can be kept under ambient conditions and still maintain its durability for up to twelve months.
       
  • Physicochemical characteristics and sensory acceptance of a mixed beverage
           based on organic apple juice and cardamom tea (Elettaria cardamomum) with
           allegation of functional properties

    • Abstract: Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1 oBrix), acidity (pH 4.17 and total acidity 0.15 g malic acid 100 mL-1) and sensory acceptance (flavor and overall impression). Furthermore, it presented important volatile compounds (2-methyl-1-butanol, formic acid butyl ester, acetyl pentyl acetate, and α-terpinolene). A synergistic effect of apple juice and cardamom tea was observed for the antioxidant activity and number of volatile compounds, demonstrating the potential of this mixed beverage as a functional food. In conclusion, it was possible to develop a mixed beverage with suitable nutritional, physicochemical and sensory properties using 70% of organic apple juice and 30% of cardamom tea.
       
  • The effect of extraction method and types of coagulants on the results and
           physicochemical properties of tofu

    • Abstract: Abstract Extraction and coagulation techniques are essential stages in tofu production. This research studies the effect of extraction and coagulation techniques on physicochemical properties of soybean extract, soy pulp, and tofu. This study applies three extraction techniques, namely manual heat extraction, manual cold extraction, and cold extraction using mechanical devices. They used nigari coagulant. As a control, the process of making tofu follows the procedure process as in the small industry of tofu with whey coagulant. The measurement of material mass balance is done at each stage of the process, while the evaluation of the product includes water content, ash, protein, fat, magnesium, and texture. The experimental results show that an increase in the ratio of water to soybeans and the increase of extraction temperature can increase the amount of extracted protein. The coagulation using nigari produced 22.18 kg tofu in hot extraction treatment, 19.61 kg in cold extraction and 17.60 kg in machine extraction. The control treatment produced 36.8 kg of tofu. The water content in the control treatment was higher than the other three treatments. Protein levels, magnesium levels, hardness and chewing power for treatment with nigari coagulant were significantly higher than those with whey.
       
  • Lutein as a functional ingredient in sheep milk yogurt: development,
           characterization and extraction recovery

    • Abstract: Abstract The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration into yogurt were compared: 0.00 mg; 3.0 mg; 3.45 mg; and 3.9 mg (·100 mL-1). Analyzes were performed on days 1st, 15th, 30th, and 45th of refrigerated storage (5 °C). Lutein did not influence fermentation patters, but post acidification was observed, mainly in groups with the highest lutein concentrations. The amount of lutein recovered was different between groups (P < 0.05) due to treatment. Some differences (P < 0.05) in the same treatment occurred over time, tending to decrease lutein recovery. For all treatments, up to the end of storage, the final amount of lutein characterized the product as a nutritional source of this element. However, lutein recovery in G4 has reached the minimum daily intake recommended by researchers for health benefits. Recovery ranged from 81.9 ± 0.76·100-1 (w·w-1) to 76.31 ± 1.07·100-1 (w·w-1) on the storage period. L* has no difference (P > 0.05) between groups with different added lutein concentrations. In contrast, a*, b*, c*, and YI (yellowness index) were different (P < 0.05).
       
  • Physicochemical characterization, carotenoid content and protein
           digestibility of pumpkin access flours for food application

    • Abstract: Abstract Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods.
       
  • Improving composition and microbiological characteristics of milk kefir
           using colostrum

    • Abstract: Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37 – 7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.
       
  • Study on the sensory acceptance and check all that apply of mixed juices
           in distinct Brazilian regions

    • Abstract: Abstract Fruit juices are on the rise, due to the search new mixes, flavors and nutritional value. This research investigated the acceptance and sensory profile of mixed juices. Sixteen (16) mixed juices with caja, umbu, cocoa and mango flavors were studied, using acceptance and check-all-that-apply (CATA) tests in different cities (n = 226). Juices A1 and D1 had the highest scores in Porto Alegre-RS, Brazil (respectively, 7.15 and 6.91). Differently from Salvador-BA, Brazil, where the highest scores were D2 (6.76) and D3 (6.71). Using CATA, it was shown that customers in the Southern Region characterized samples differently from customers in the Northeastern Region, and the correspondence analysis, showed that consumers in Porto Alegre-RS presented different attributes than those in Salvador-BA, with respect to mixed juices and their acceptance. It is suggested the validity of the consumer data in the characterization of the sensory parameters of the mixed juices and that the familiarity with the fruit flavors interfered in the acceptance of the same.
       
  • Textural properties of Köftür, a fruit based dessert

    • Abstract: Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p<0.05), while moisture content and pH values significantly decreased (p<0.05) with storage time. Textural properties of köftür samples were significantly (p<0.05) changed at the end of the 3-month storage period. It was determined that the increase in the shearing, penetration and TPA hardness values and the decrease in the adhesiveness, cohesiveness and resilience values of the köftür samples. As a result, it was concluded that the köftür preserves its textural properties during storage period.
       
  • Analysis of the chemical properties of salted cobia
           (Rachycentron canadum)

    • Abstract: Abstract Aquaculture of cobia (Rachycentron canadum) is still incipient in Brazil, as well as the sale of its meat. However, there is a market demand for this product in the state of Rio de Janeiro. The salting process for the meat of cultivated cobia is a way of preserving and marketing the product for the growers. Thus, the present study aimed to assess the chemical properties of salted cobia meat. Market-sized cobia grown in net-tanks located in Baía de Ilha Grande, Angra dos Reis, Rio de Janeiro, Brazil were used. The fish were eviscerated (gutted), beheaded and lightly flattened. The fillets “charutos” were then subjected to brine salting for 6 days, immersed in saturated brine at refrigeration temperature. After the preparation of the product, analyzes of percent composition, chloride content and lipid profile were performed. The product had high concentrations of protein (20.16%), lipids (19.88%) and 6.56% of total chloride. Lipid profile assessment showed significant percentages of palmitic (6.66%) and oleic (4.99%) acids. Therefore, it is concluded that the salted meat of cobia has good nutritional quality, and the product is a source of palmitic and oleic acids that help preventing cardiovascular diseases and lowering cholesterol levels.
       
  • Nutritional quality and sensory attributes of date palm spathes beverage
           supplemented with pollen grains

    • Abstract: Abstract The aim of this study was to fortify date palm spathes beverage with pollen grains. The nutritional quality and sensory attributes of the developed products were evaluated. The results showed that pollen grains significantly (P < 0.05) influenced the nutritional and sensory qualities of date palm spathe beverages. With minor exceptions, fortification of spathe beverage with pollen grains significantly (P < 0.05) increased the levels of protein, carbohydrate, fat, total dissolved solid (TDS), magnesium (Mg), iron (Fe), selenium (Se) and vitamins A, E, and C as well as the antioxidant activity (DPPH and FRAP) especially with 5% pollen grains. However, fortification reduced the levels of turbidity, boron (B), nickel (Ni), copper (Cu), zinc (Zn), and molybdenum (Mo). In terms of the colour, taste, and texture of the beverages, the panellists has no preference between the control beverage and 5% pollen grains. The highest overall acceptance was found for the control beverages without pollen grains, followed by those with 5% pollen grains. Overall, the inclusion of pollen grains in the formulation of date palm spathe beverage could enhance the nutritional quality without substantially influencing the sensory acceptability of the beverages.
       
 
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