Subjects -> FOOD AND FOOD INDUSTRIES (Total: 410 journals)
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    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 71)
Advances in Nutrition     Hybrid Journal   (Followers: 61)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 2)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 58)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 11)
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: 16)
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   (Followers: 1)
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: 17)
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: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 35)
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: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 25)
Food Chemistry : X     Open Access   (Followers: 2)
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 13)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal   (Followers: 1)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 2)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 2)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Industry     Open Access   (Followers: 1)
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 4)

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Similar Journals
Journal Cover
Journal of Food Measurement and Characterization
Journal Prestige (SJR): 0.369
Citation Impact (citeScore): 1
Number of Followers: 0  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 2193-4126 - ISSN (Online) 2193-4134
Published by Springer-Verlag Homepage  [2626 journals]
  • Effects of galangal extract on lipid oxidation, antioxidant activity and
           fatty acid profiles of salted duck eggs
    • Abstract: Abstract In the present study, we investigated the effect of galangal extract on the lipid oxidation, antioxidant activity and fatty acid composition of salted duck eggs. Three groups of salted duck eggs were comparatively assessed: salted duck egg enriched with 0.1% and 0.5% (w/v) of galangal extract and salted duck egg without galangal extract as a control. Results showed that galangal extract significantly reduced 2-thiobarbituric acid reactive substances from 1.60 mg MDA kg−1 to 1.07 mg MDA kg−1 and anisidine values from 67.55 to 53.64 at the end of salting time, moreover, decrease in the levels of conjugated dienes were also noticed from 0.018 to 0.007% during the salting time compared to the control group. Furthermore, galangal extract along with salting time also had significant effects on the fatty acid composition. Oleic acid, followed by palmitic acid and margaric acid, were the predominant fatty acids found in salted duck eggs supplemented with galangal extract after 14 days of salting process. Results of DPPH-scavenging activity indicated that salted duck eggs supplemented with 0.5% (w/v) galangal extract had significantly higher antioxidant activity (p < 0.05) than control at 28th day of salting. Further, analysis of electronic nose revealed that the addition of galangal extract could provide unique flavor to salted eggs during the curing process.
      PubDate: 2019-03-22
       
  • Effect of modified atmosphere packaging on the quality of wheat bread
           fortified with soy flour and oat fibre
    • Abstract: Abstract Today, market searches for new alternatives to traditional food products that could be more nutritious for consumers. Modified atmosphere packaging could be used as the preservation method for the products with increased nutritional value. Therefore, the research was conducted wherein bread with added oat dietary fibre (16% beta-glucan), and two soy flours [1.2% (full fat soy flour (FFS)) and 14.5% fat (defatted soy flour (DFS))] were used. The bread were stored for 3 and 7 days in normal atmosphere and with 0, 25, 50, 75 and 100% carbon dioxide. The methodology consisted of specific volume, firmness, colour, beta-glucan and dietary fibre determination and fatty acid profile. The fatty acid profile was most promising in terms of health in the sample with added DFS (polyunsaturated fatty acids% > 49.6). The optimisation procedure estimated that the carbon dioxide should be 15.5% for control, 38.5% for FFS, and 4.8% for DFS bread.
      PubDate: 2019-03-21
       
  • Physiochemical and microbial properties of honey containing heat-resistant
           Bacillus coagulans T11
    • Abstract: Abstract The present work was assumed to evaluate the physicochemical and microbial characteristics of honey containing heat-resistant Bacillus coagulans T11 (HBC) samples. The HBC sample exhibited a Newtonian behavior with higher viscosity rate than the control honey (without B. coagulans T11) sample. The results from chemical analysis revealed that ash, proline, acidity, insoluble solid, pH and electrical conductivity (EC) of HBC sample were more than control honey sample (p < 0.05). Results showed B. coagulans T11 in honey was resistant to simulated gastrointestinal conditions. The viable counts of bacteria in HBC decreased after 120 days at the environmental temperature (24 ± 2 °C), but were not lower than 6 logs CFU/g. The present findings suggest that honey containing B. coagulans T11 can be used as a beneficial and functional product in the food industry.
      PubDate: 2019-03-21
       
  • Comparison and analysis of tomato flavor compounds using different
           extraction methods
    • Abstract: Abstract Aroma is an essential sensory characteristic of tomato fruit and it plays an important role in the classification and consumer acceptability of tomato products. In this study, five methods including stir bar sorptive extraction, purge and trap (P&T), solvent-assisted flavor evaporation (SAFE), solid-phase micro-extraction (SPME), dynamic headspace sampling (DHS) were used to extract the flavor compounds from tomato fruits. The performances of each method by gas chromatography–olfactometry–mass spectrometry were also compared. The results showed that DHS method was not suited for the flavor compounds extraction from tomato samples. A total of 85 flavor compounds were identified by the rest of four extraction methods, including aldehydes (24), alcohols (18), ketones (10), esters (8), phenols (11), olefins (4) and other compounds (10). Among the four extraction methods, SAFE and SPME methods had better extraction efficacy and 73 compounds which accounted for 87% of all flavor compounds were extracted by this two methods. Aroma extract dilution analysis and calculation of odor activity values indicated that hexanal, 3-hexenal, (E)-2-hexenal, 1-penten-3-one and guaiacol were active aroma compounds in tomato fruit.
      PubDate: 2019-03-21
       
  • Effect of Agaricus bisporus polysaccharide flour and inulin on the
           antioxidant and structural properties of gluten-free breads
    • Abstract: Abstract Enrichment of gluten-free bread (GFB) with mushroom polysaccharide and prebiotic is necessary to enhance its organoleptic and health attributes. This work investigated the enrichment effect of the GFB with Agaricus bisporus polysaccharide (ABP) flour and inulin. Volatile compounds, as well as the antioxidant and structural properties of the fortified GFB were evaluated. Sweet potato-glutinous rice flour was fortified with ABP flour and the same with inulin at different levels (3, 6 and 9%), besides a constant percentage of xanthan gum (0.5%) was added to all the blends. Addition of ABP flour resulted in higher levels of volatile compounds compared to inulin addition and the control. ABP flour formulation (F3) had the highest total phenolic content (19.05 mg GAE/g), reducing power (5.31 mg/mL, EC50 value), DPPH (6.85 mg/mL, EC50 value), ABTS (8.86 mg/mL, EC50 value) radical-scavenging activities, and β-carotene bleaching (13.22 mg/mL, EC50 value). Conversely, the control and inulin formulation (F1) showed the lowest levels of these activities. The micrographs of the ABP flour formulations showed polyhedral, aggregated, and some spherical granules, whereas inulin formulations revealed spherical granules bound together with deformed granules. FTIR spectroscopy confirmed the presence of the amide I band and both α- and β-glycosidic linkages. The current findings exhibited that ABP flour and inulin had good attributes to improve the antioxidant activity of GFB and modify its structural characteristics.
      PubDate: 2019-03-20
       
  • Effect of germination and parboiling treatment on distribution of water
           molecular, physicochemical profiles and microstructure of rice
    • Abstract: Abstract The effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice was investigated. The results showed that the water molecular was evenly distributed in rice kernel after germination, but after subjecting to parboiling treatment, mobile water molecular might be confined to small region, which diffused from the outer regions into the rice kernel core. The reason may be that parboiling treatment produced macromolecular matrix where dispersed amylose chains form double-helical associations between starch granules so that water molecular is restrained and not entrapped within the starch crystallites. Meanwhile, the changes of microstructure and distribution of water molecular may be attributed to softness of germinated rice and hardness of parboiling rice. In addition, parboiling treatment had significant (p < 0.05) effect on the physicochemical properties of germinated rice. The viscosity and pasting temperature significantly (p < 0.05) increased. The storage modulus (G′), loss modulus (G′′), tan δ and shear stress had lower value compared to untreated germinated rice. Colour difference significantly (p < 0.05) increased, the microstructure of surface became smoother and compacter.
      PubDate: 2019-03-19
       
  • Development and application of microwave-assisted extraction and advanced
           low density microextraction technique coupled with high-performance liquid
           chromatography for the successful determination of heterocyclic aromatic
           amines in barbecued meat sample and method optimization using response
           surface methodology
    • Abstract: Heterocyclic aromatic amines (HAAs) produced during heat processing in meat samples are introduced as chemical toxicants with hazardous effect on human body. In this study, we applied an advanced, simple, efficient and sensitive analytical procedure based on microwave-assisted extraction and low density solvent/dispersive liquid–liquid microextraction coupled with high-performance liquid chromatography for the determination of four kinds of HAAs (2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP) and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)) in barbecued meat samples for the first time. The parameters affected on microextraction method including type and volume of extraction and disperser solvents, salt percent and PH were optimized using response surface design. The dynamic linear range was 1–1000 ng g−1. The coefficient of determination was higher than 0.982, relative standard deviations were between 3.7 and 8.1%. The recoveries in tree levels (10, 50 and 100 ng g−1) were obtained 89–101.5%. Detection limits were between 0.25 and 0.71 ng g−1. Offered technique is sensitive, selective‚ quick and precise. The most concentration of HAAs determined in barbecued meat samples was for IQ 1250 ng g−1 and the lowest amount is also related to IQ type 25 ng g−1. This proposed method presents proper concentration factors and detection limits for determination of HAAs in different barbecued meat samples. Graphical
      PubDate: 2019-03-18
       
  • Effect of acoustic cavitation phenomenon on bioactive compounds release
           from Eryngium caucasicum leaves
    • Abstract: Abstract This study investigated the effect of acoustic cavitation phenomenon generated by ultrasonic waves on bioactive compounds release from Eryngium caucasicum leaves into the surrounding medium. Peleg’s model was implemented to provide a clearer insight into the kinetics modeling during 60 min sonication at different temperatures (30–60 °C) and ultrasonic power (50–150 W). The experimental data were successfully fitted employing Peleg’s model with the high coefficient of determination (0.95), low root mean square error (0.003%) and mean relative percentage deviation modulus (6.40%). Then, the optimal conditions, using response surface methodology (RSM), were determined as ultrasonic power of 112.10 W, temperature of 50.00 °C and 33.53 min sonication time. Spectrophotometric analysis revealed that extract was a potential source of phenolics (64.00 ± 0.13 mg GAE g−1) with high scavenging ability of DPPH˙, ABTS˙+ and HO˙ (78.18 ± 0.12, 74.19 ± 0.14 and 49.38 ± 0.18%, respectively). The high-performance liquid chromatography (HPLC) revealed that gallic acid, chlorogenic acid, p-coumaric acid, ferulic acid, and apigenin were the main phenolics existed in the product. The process efficiency was enhanced significantly (p < 0.05) via performing preliminary static time (PST, 60 min). The quantity and quality of extracts improved using PST, where gallic acid had the highest concentration (24.59 ± 0.12 mg g−1). Scanning electron microscopy (SEM) images confirmed the dramatic effect of acoustic cavitation on cells structure.
      PubDate: 2019-03-18
       
  • Towards bridging wheat gap in Egypt by using cassava, quinoa and guar as
           supplements for the production of balady bread
    • Abstract: Abstract As Egypt is the largest wheat importer globally, the government is aiming to find alternatives to reduce wheat imports and to cultivate reclaimed lands. Comparative studies were conducted to investigate the effect of substituting portions of wheat flour with quinoa, cassava and guar flours at levels of 20%, 30%, and 5%, respectively, on chemical, rheological and sensory characteristics of the Egyptian balady bread that is currently produced from wheat only and to enhance its nutritional and baking quality. The study was carried out in the Agricultural Research Center, Egypt. Results proved that guar gave poor sensory characteristics, in addition to its insignificant substitution level (5%). Substituting wheat flour with 20% quinoa resulted in elevating protein, fat and fiber percentages than that of wheat flour (16.4, 2.15 and 1.01%, respectively). Bread made from quinoa–wheat blend gave the lowest fungal count and the highest shelf life (8 days), but resulted in significant changes in stability, volumes, texture, and structure. Substituting wheat with 30% cassava gave the highest carbohydrate content, didn’t change any of the rheological properties and no significant difference was noticed between wheat flour and 30% cassava–wheat bread in all sensory tests. Substituting wheat with quinoa or cassava at the above-mentioned percentages is acceptable and appropriate in terms of their flavor. Although cassava has higher substitution level than that of quinoa, still, we recommend expanding quinoa cultivation in Egypt due to its acceptability, suitability to the Egyptian environment, health benefits, low input cost and more importantly its high protein and fiber contents.
      PubDate: 2019-03-18
       
  • A novel honey-based product enriched with coumarin from Melilotus flowers
    • Abstract: Abstract Coumarin is a plant secondary metabolite responsible for the health-promoting properties of the Melilotus officinalis herb used in traditional medicine in the treatment of lymphedema and chronic venous diseases. The aim of this study was to analyze the possibility of honey enrichment with coumarin derived from sweet clover (Melilotus) in two different ways: herb honey and herb-infused honey production. Herb honey was obtained by feeding bees with sugar syrup enriched with a M. officinalis herb water infusion, whereas herbal macerates in multifloral honey were prepared with crushed flowers (fresh and dried) of M. officinalis and Melilotus albus at 20 °C in dark place for 6 months. Melilotus albus nectar honey (n = 14) was used as control. Using HPLC analysis, the highest content of coumarin (from 41.33 to 137.89 mg/kg) and its precursor o-coumaric acid (from 6.57 to 25.15 mg/kg) in M. officinalis flowers-infused honey were found. Herb honey contains 4.48 mg/kg coumarin and for the first time, this compound was determined in nectar honey from Polish M. albus honey (0.05 to 0.88 mg/kg). The addition of Melilotus flowers enhanced antioxidant activity (measured by FRAP, DPPH and PCL methods) of infused-honey in comparison to multifloral honey (control) and herb honey. The coumarin and o-coumaric acid were weakly correlated with antioxidant activity. It was found that only herb-infused honey can be proposed as the natural safe remedy for venous diseases prevention.
      PubDate: 2019-03-18
       
  • Effect of basil seed gum based edible coating enriched with echinacea
           extract on the postharvest shelf life of fresh strawberries
    • Abstract: Abstract Effects of novel edible coatings based on bail seed gum (BSG) enriched with echinacea extract (EE) (3% BSG, 3% BSG + 0.5% EE, 3% BSG + 1.5% EE, 3% BSG + 3% EE) on the quality characteristics of fresh strawberries were monitored after 0, 4, 8, 12, 16 and 20 days of storage (1C, 95% RH). The lowest growth of microorganisms, weight loss, softening and ascorbic acid, phenol and anthocyanin degradation were measured in strawberries coated with 3% BSG + 3% EE. Moreover, the strawberries coated with 3% BSG + 3% EE showed the highest antioxidant and superoxide dismutase activity, the lowest peroxidase activity and received the highest ranked sensory attributes. Incorporating EE into the BSG solution coating formulation as a new hurdle increased its antimicrobial properties and extended the shelf life of coated strawberries compared to uncoated by up to 20 days. These achievements paved the way for hurdle technology applications involving medicinal plant extract such as echinacea extract combined with other technologies like coating technology in the preservation of fresh or process foods.
      PubDate: 2019-03-18
       
  • Frying stability time of olive oils estimated from the oxidative stability
           index
    • Abstract: Abstract Six refined olive oil samples were characterized to have wide ranges of compositional indicators (the ratio between monounsaturated and polyunsaturated fatty acids = 3.9–9.6; peroxide value = 1.3–7.0 meq/kg; acid value = 0.4–0.6 mg/g; total tocopherols = 150–459 mg/kg; total phenolics = 11–39 mg/kg). Oxidative stability index (OSI) and frying stability time (the time required to reach a total polar compounds, TPC, of 25%, a conjugated diene value, CDV, of 25 mmol/l, and a carbonyl value, CV, of 47 µmol/g) of the olive oils were monitored under two thermal (Rancimat at 110–140 °C) and frying (at 180 °C) processes, respectively. The values of OSI ranged from 7.1 to 16.9 h at 110 °C, which significantly decreased to 0.9–1.9 h at 140 °C. Frying stability times were calculated to be 38.3–56.6 h, 25.6–64.1 h, and 32.4–55.3 h in terms of TPC, CDV, and CV, respectively. The greatest correlations (R2 ≥ 0.97) were obtained between the OSI at 110 °C and the frying stability times. The CV-based frying stability times provided the highest correlations at all temperatures used in the thermal process.
      PubDate: 2019-03-16
       
  • Phenolic profiling and antioxidant capacity of Morchella esculenta L. by
           chemical and electrochemical methods at multiwall carbon nanotube paste
           electrode
    • Abstract: Abstract The present investigation was carried out to know the aboriginal usage of Morchella esculenta L. as an ethnomedicinal food by tribals of Kashmir, an extreme northern state of India for curing of arthritis, osteoporosis, general bone weakness and cure child labour pain and post menopause pain of women. The average long-life expectancy (~ 80 years) and delayed aging ensured the abundant use of M. esculenta L. as the bases of their daily foods as well as their traditional medicine. The antioxidant character of this mushroom was carried out by chemical and electrochemical assays. The chemical assay was done by DPPH, nitric- oxide, super-oxide scavenging and reducing power while as, electrochemical assay was done by cyclic voltammetry (CV) and differential pulse voltammetry (DPV) using multi-wall carbon nanotube paste electrode (MWCNTPE) at 0.02 M acetate buffer (pH 4.5). The phenolic profiling of the mushroom was evaluated through Folin–Ciocalteu reagent using gallic acid/ascorbic acid as standard which were qualified and quantified by HPLC-UV technique, respectively. The IC50 values found were 57.02 µg ml−1, 58.02 µg ml−1 and 40.01 µg ml−1 for DPPH, nitric-oxide and superoxide. The electrochemical results have shown one oxidation potential at 1.12 V and positive potential at 1.119 ± 0.01 V in CV and 1.19 V in DPV. DPV at superoxide radical scavenging level of mushroom at dropping mercury electrode (DME) in 0.1 M KCl, produced a reduction peak potential at − 0.160 V. HPLC-UV have confirmed the presence of eight phenolic compounds namely, p-coumaric acid, tocopherol, catechol, rutin, hyperoside, quercetin, ellagic acid and cinnamic acid with quercetin at highest percentage (169.76%).
      PubDate: 2019-03-15
       
  • Effect of in vitro simulated digestion on sugar content and biological
           activities of Zehneria maysorensis (Wight & Arn.) Arn. leaf
           polysaccharides
    • Abstract: Abstract Zehneria maysorensis (Wight & Arn.) Arn. is a Cucurbitaceae family leafy vegetable and habitual utilization of this could helps to recover human health system. This study evaluated the effect of in vitro digestion on the free radical, α-glucosidase and α-amylase inhibiting properties of Z. maysorensis leaf polysaccharides (ZMLP). The pre digested (427.00 ± 0.09 mg glucose equivalents/g of sample) and gastric digested (451.36 ± 2.82 mg glucose equivalents/g of sample) ZMLP significantly (p < 0.001) showed sugar content than pancreatic digested sample (82.51 ± 5.20 mg glucose equivalents/g of sample). The analyzed bioactivities of ZMLP were significantly (p < 0.001) higher after gastric digestion. This evidently proved that ZMLP easily digestible and made available for the intestine absorption in higher amount. The digestive ability and the bioactive potential of ZMLP suggest these functional foods can be used as antioxidant and anti-hyperglycemic agent in future.
      PubDate: 2019-03-15
       
  • A fluorescence nanobiosensor for detection of Campylobacter jejuni DNA in
           milk based on Au/Ag bimetallic nanoclusters
    • Abstract: Abstract We designed a rapid method for DNA sensing for detection of campylobacter jejuni based on a selective DNA probe. A sequence containing 12 cytosine nucleotides was applied as a scaffold for making Au/Ag nanocluster. This sequence along with a 30 nucleotides selective probe was used for campylobacter jejuni DNA detection. The Au/Ag nanocluster showed a turn-off fluorescence response in presence of target DNA and probe/target hybridization process. Our result showed that with gradual increase in target concentration, intensity of fluorescence sequentially decreased. Increase in target concentration from 10 to 300 pM showed linear decrease in Au/Ag nanocluster fluorescence emission. Limit of detection of this method was 4.4 pM and capability of this method in detection of selective target from non-selective DNA was considerable. This nanobiosensor was used for evaluation of bacterial target DNA spiked in milk sample and results indicated applicability of this structure for bacterial detection in medical, environmental and food samples.
      PubDate: 2019-03-14
       
  • Effects of NaCl and pH on the functional properties of edible crickets (
           Acheta domesticus ) protein concentrate
    • Abstract: Abstract For a long time whole edible insects have been consumed in developing countries as part of food. With the aim of promoting food and nutrition security there is a focus on the industrial value addition of edible insects. The industrial utilization is hampered by limited information regarding the functionality of cricket proteins in food matrixes. Therefore this study aims at determining the NaCl and pH at which the functional properties of edible crickets protein concentrates is optimum. Reared edible crickets were acquired from JKUAT farm in Kenya, freeze dried and ground to powder. Two methods were used to extract the proteins namely; hexane and aqueous extraction. The protein solubility, water holding capacity, emulsion capacity and stability, foaming capacity and stability and least gelation concentration of the protein concentrates were determined separately using NaCl at concentrations of 2%, 4%, 6%, 8% and 12% and pH regimes of 2, 4, 6, 8 and 12 respectively. Protein solubility of the protein concentrates decreased from pH 2 to pH 8 followed by a significant increase at pH 12. Increase of NaCl concentration to 4% increased the water holding capacity followed by a decline towards 12%. pH had significant effect on the water holding capacity of the protein concentrates (p = 0.0246). Emulsion capacity decreased with increase in NaCl concentration up to 6% followed by an increase with continuous increase in NaCl concentration. NaCl and pH considerably influenced the foaming capacity of the protein concentrates. The least gelation concentration of the protein concentrates was 30%.
      PubDate: 2019-03-14
       
  • Optimization of accelerated solvent extraction of fatty acids from Coix
           seeds using chemometrics methods
    • Abstract: Abstract This study investigated the optimization of accelerated solvent extraction (ASE) of fatty acids (FAs) from three Coix seeds (SCS small Coix seed; BCS big Coix seed; TCS translucent Coix seed) by chemometrics methods. Partial least-squares regression (PLSR) and backpropagation neural network (BPNN) were applied to build models that reflect the relationship between content of FAs and extraction conditions (temperature, time, and extraction solvent). Genetic algorithms (GAs) and particle swarm optimization (PSO) were utilized to optimize the combination of extraction conditions. The composition of FAs was analysed by gas chromatography-mass spectrometry (GC-MS). The PLSR models could reflect the relationship of FA content in both BCS and SCS and extraction conditions well, while the BPNN model was more suitable for TCS. The optimal extraction conditions for BCS and SCS were obtained by GAs, whereas those of TCS were obtained by PSO. The FA compositions of the three Coix seeds exhibited differences. The results show that ASE combined with chemometrics methods can rapidly and effectively obtain the optimal conditions for the extraction of FAs from Coix seed and there are differences in the extraction conditions and compositions of FAs among different varieties of Coix seed, but all the extraction time is shorter than other extractions methods.
      PubDate: 2019-03-14
       
  • Response surface methodology for optimization of gluten-free bread made
           with unripe banana flour
    • Abstract: Abstract Gluten-free products have some texture drawbacks compared with gluten products. The texture of gluten-free products is improved with the addition of hydrocolloids and pregelatinized starches. The effects of hydroxypropyl methylcellulose (HPMC), pregelatinized unripe banana flour (UBF-P) and water on the quality of gluten-free bread were studied. A composite central design and response surface methodology were used. The volume, specific volume, weight, and hardness were analyzed, and image analysis of the crumb was performed. The results showed that the volume and specific volume increased with the addition of HPMC and UBF-P, while the hardness decreased. The addition of UBF-P and water increased the number and size of alveoli and affected the distribution of alveoli in crumbs. The distribution and size of the alveoli affected the physical characteristics and texture of the bread. Unripe banana flour can be used as an alternative ingredient to prepare gluten-free bread that has good quality characteristics.
      PubDate: 2019-03-13
       
  • Phenolic compounds and multivariate analysis of antiradical properties of
           red fruits
    • Abstract: Abstract This paper presents a study on the antiradical properties of red fruits commonly consumed in Europe, i.e. strawberry (Fragaria ananasa), raspberry (Rubus ideaus), blackberry (Rubus fruticosus), cranberry (Vaccinium macrocarpon) and pomegranate (Punica granatum) extracts by various in vitro tests as well as the determination of qualitative and quantitative features of their phenolic compounds. Our results indicated richness of red fruits in phenolic compounds and variability of their chemical mixtures dominated generally by anthocyanins, ellagic acid and their derivatives. The selected fruit extracts exhibited notable antiradical activity by DPPH, ABTS, ORAC and PCL assays with significant correlation to phenolic content and remarkable influence of the chemical composition. This investigation indicated that the red fruits examined constitute prosperous natural sources of antiradical substances of high value which would benefit the product quality and consumers’ health.
      PubDate: 2019-03-12
       
  • Enhancing bio-recovery of bioactive compounds extracted from Citrus medica
           L. Var. sarcodactylis : optimization performance of integrated of
           pulsed-ultrasonic/microwave technique
    • Abstract: This study mainly aimed to optimize a sustainable and green process for extracting bioactive compounds from Foshou fruit by using an integrated technique based on ultrasonic-microwave assisted extraction (UMAE). Response surface methodology (RSM) based on a Box–Behnken design was applied to determine optimal conditions. The following optimized UMAE processing parameters were obtained: sonication time (96.13 s), microwave power (305.28 W), and solid/solvent ratio (1:37). Based on a total phenolic compound extraction yield of 9.21 mg gallic acid (GA) equ/g dry weight (DW), a 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity with a half maximal inhibitory concentration (IC50) of 27.52 μg GA equ, and an antioxidant capacity detected by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assay of 8.79 mg trolox equ/g DW. The optimized UMAE extract was superior to those obtained using microwave-assisted extraction (MAE) or conventional solvent extraction (CSE) methods. Scanning electron microscopy (SEM) analysis showed that the three extraction methods affected the sample tissue microstructure. Among them, UMAE caused the most marked structural disruption. UPLC-PDA-Q-TOF-MS analysis identified 67 phenolic compounds in the optimized UMAE extract of the Foshou fruit extract. This study indicated that the integrated UMAE technique is a suitable and safe technique to enhance the qualitative and quantitative extraction of phenolic compounds from Foshou fruit. These phenolic compounds can be used as a functional food ingredient in industrial production. Graphical abstract
      PubDate: 2019-03-08
       
 
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