Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
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    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
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  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Similar Journals
Journal Cover
Food Bioscience
Journal Prestige (SJR): 0.892
Citation Impact (citeScore): 3
Number of Followers: 2  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 2212-4292
Published by Elsevier Homepage  [3161 journals]
  • Comparison of volatile components in 11 Chinese yam (Dioscorea
           spp.) varieties
    • Abstract: Publication date: Available online 14 January 2020Source: Food BioscienceAuthor(s): Jia-Nan Chen, Qi Gao, Chun-ju Liu, Da-jing Li, Chun-quan Liu, You-Lin XueYams (Dioscorea spp.) are widely cultivated as a vegetable and as herbal medicines in China. Although the analysis of volatile components is important for edible vegetables, less is known about yam's volatiles. The aim of this work was to investigate the differences in the volatile compositions of Chinese yams and to explore the varietal and geographical influences on their volatile compositions. A total of 84 volatile compounds were identified from 11 varieties of Chinese yams using HS-SPME-GC-MS/MS. Alcohols and ethers such as 1-octen-3-ol and anthole were identified as the universal characteristic volatile components in Chinese yams. Principal components analysis and hierarchical cluster analysis showed two clear clusters: Ziyu yam and other yams, and variety was a more important factor than producing area. The results of orthogonal projections to latent structures discriminant analysis showed that ZY was different from the other varieties and 3,3,6,6-tetramethyl-1,2,4,5-tetroxane and 2,3-butanediol were its characteristic volatile compounds. As a special yam, ZY might be studied further.Graphical abstractImage 1
       
  • Antimicrobial and antioxidant activities of natural and fermented bee
           pollen
    • Abstract: Publication date: Available online 14 January 2020Source: Food BioscienceAuthor(s): Vilma Kaškonienė, Vaida Adaškevičiūtė, Paulius Kaškonas, Rūta Mickienė, Audrius MaruškaFermentation of various food products leads to better nutritional value, improved biological activities, enhanced extraction properties, etc. The impact of artificial solid-state lactic acid fermentation on bee pollen properties has not been fully studied. The aim of this study was to evaluate antibacterial, antifungal and antioxidant activities of natural and pasteurized polyfloral bee pollen after spontaneous fermentation and fermentation with added Lactococcus lactis and Lactobacillus rhamnosus bacteria. Total phenolic content, total flavonoid content and radical scavenging activity increased by 1.27–2.40 times, antibacterial activity against Micrococcus luteus, Staphylococcus aureus and Escherichia coli increased by 1.08–16.9 times and antifungal activity against Penicillium roqueforti increased by 1.96–5.52 times after bee pollen fermentation. Chemometric analysis, including a similarity measure (based on Euclidean distance) estimation and self-organizing maps, were used to determine the impact of different fermentations and pasteurization on bee pollen's antioxidant and antimicrobial properties. The analysis showed that the natural microflora of the bee pollen contributes to the fermentation process together with the added bacteria, therefore pasteurized bee pollen showed significantly lower antimicrobial and antioxidant activities after fermentation than fermented natural bee pollen. Overall, the fermentation had a positive effect on bee pollen biological activities, the improvements being dependent on the botanical origin of the pollen and fermentation type (spontaneous or with added bacteria).Graphical abstractImage 1
       
  • Changes in protein interactions in pasteurized milk during cold storage
    • Abstract: Publication date: Available online 13 January 2020Source: Food BioscienceAuthor(s): Xing Li, Lin Li, Ying Ma, Rongchun Wang, Yuxiang Gu, Li DayAbstractThe changes in the major proteins of pasteurized milk (85 °C/15 s) during storage at 4 °C for 7 days were investigated. Parameters such as particle size, zeta potential, morphology of the casein micelles, protein micelle and serum phase distribution, surface hydrophobicity and rheological properties of pasteurized milk were determined. The results showed that there were two major noticeable changes of protein interactions. The first was the heat-induced interaction of whey proteins with casein micelles leading to an increase in the micelle size by 17–34 nm and negative increase in the zeta potential. The second appears to be caused by the progress of protein aggregation which was most evident between 5 and 7 days of cold storage. The protein aggregation was observed using TEM. It showed another measurable increase of the micelle size to 18–42 nm and reduction in the milk flow behavior index. The amounts of κ-casein (κ-CN) and β-lactoglobulin (β-LG) increased gradually in the micelle phase during storage suggesting that re-association of β-LG/κ-CN complexes with the micelles resulted in changes in the surface hydrophobicity of proteins in pasteurized milk during storage. Moreover, the consistency coefficient increased and the flow behavior index decreased gradually throughout the 7 days of storage, which is another indication of increased protein interactions due to re-association of denatured whey proteins and/or β-LG/κ-CN complexes with the micelles. This study showed the association and aggregation of milk proteins continued during the storage of pasteurized milk, which might have implication for the nutritional quality of milk with length of storage.
       
  • Dough rheology and loaf quality of wheat-cassava bread using different
           cassava varieties and wheat substitution levels
    • Abstract: Publication date: Available online 9 January 2020Source: Food BioscienceAuthor(s): Shadrack Mubanga Chisenga, Tilahun Seyoum Workneh, Geremew Bultosa, Buliyaminu Adegbemiro Alimi, Muthulisi SiwelaCassava flours obtained from 6 cassava varieties grown in Zambia were incorporated into wheat flour for bread making. The effect of cassava variety (CV) and cassava flour substitution level (CFSL) (wheat:cassava, 90:10, 80:20, 70:30) on dough rheology and bread quality were investigated. Dough rheology and bread baking were determined using the Brabender Farinograph and the straight-dough method, respectively, while chemical composition was done using AOAC and AACC standard methods. There was a positive correlation (r = 0.60, p 
       
  • Physicochemical state and in vitro digestibility of heat treated
           water-soluble protein from Pacific oyster (Crassostrea gigas)
    • Abstract: Publication date: Available online 7 January 2020Source: Food BioscienceAuthor(s): Fan Zhang, Suisui Jiang, Xue Feng, Runfang Wang, Mingyong Zeng, Yuanhui ZhaoAbstractOyster water-soluble protein (OWSP) was extracted from the Pacific oyster (Crassostrea gigas) and the impact of heat treatment on the physicochemical properties, structural changes and in vitro digestibility (proteolysis using pepsin, trypsin and α-chymotrypsin) of OWSP at different temperatures (35, 45, 55, 65, 75, 85, 95, 100 °C) were studied. Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the intensity of low molecular weight bands decreased while the intensity of high molecular weight bands increased with increased temperature, indicating the bonding of proteins. The differential scanning calorimetry curve showed that the denaturation temperature and enthalpy of OWSP were 39.3 °C and 4.42 J/g, respectively. Heating resulted in significantly increased surface hydrophobicity and electronegativity, and decreased protein solubility of OWSP (p 
       
  • Nutritional, anti-nutritional and physico-functional properties of wild
           edible yam (Dioscorea spp.) tubers from Koraput, India
    • Abstract: Publication date: Available online 7 January 2020Source: Food BioscienceAuthor(s): Bandana Padhan, Meghali Biswas, Debabrata PandaAbstractWild yams (Dioscorea spp.) make a significant contribution to the diets and economic welfare of tribal people of Koraput, India. However, there is a lack of information on the food quality of the tubers. The present study was carried out to evaluate the proximate, nutritional and anti-nutritional compositions as well as the physico-functional properties in 8 wild and one cultivated Dioscorea species. The proximate compositions, i.e., moisture, ash, fat, fiber, and crude protein content of yam tubers ranged from 54 to 83, 2.5 to 5.4, 0.56 to 2.0, 1 to 2.02 and 5.4–10.3% respectively. The mineral composition ranged from 31.4 to 89.4 mg 100 g−1 of sodium, 0.83–1.36 g 100 g−1 of potassium, with significant amounts of vitamin C and E. In addition, some wild species showed better nutritional and physico-functional parameters in comparison to the cultivated ones. Furthermore, the anti-nutritional compounds such as diosgenin, amylase- and trypsin-inhibitors were also significantly higher in some wild Dioscorea species. The biochemical characterization with multivariate data analysis led to a feasible classification of the usage of wild yam species. Taken together, the wild species, such as D. oppositifolia, D. hamiltonii and D. pubera showed better nutritional composition than the other yam species. The study also suggested that these wild yam species are a safe food source for local consumption and domestication, leading to potential improvement of food security.
       
  • Composition, phenolic content, antioxidant and antimicrobial activity of
           Pistacia atlantica subsp. kurdica hulls’ essential oil
    • Abstract: Publication date: April 2020Source: Food Bioscience, Volume 34Author(s): Seyedeh-Maryam Hasheminya, Jalal DehghannyaChemical compounds, total phenolic content, antioxidant and antimicrobial activity of Pistacia atlantica subsp. kurdica hulls’ essential oil (EO) was investigated. The EO was extracted using hydrodistillation and its GC-MS analysis showed 95 compounds, the most important of which were α-pinene (10.8%), β-citral (7.0%), carvone hydrate (4.4%), myristic acid (4.9%), p-acetyltoluene (3.5%), pinocarveol (3.3%) and palustrol (3.3%). Total phenolic compounds in the EO was 178 mg GAE/100 g dry weight (dw). Antioxidant activity of the EO was measured using two methods: The FRAP (ferric reducing antioxidant power) assay and the DPPH free radical scavenging activity. The FRAP value was 6.24 mg/g, and the IC50 value using the DPPH method was 25.2 mg/mL. In addition, using broth microdilution and disc diffusion techniques, the antimicrobial activity of the EO against Escherichia coli, Pseudomonas aeruginosa, Salmonella Typhimurium, Streptococcus faecalis, Bacillus cereus, Staphylococcus aureus and Candida albicans was investigated. The minimum inhibitory concentration of the EO was between 0.13 mg/mL (C. albicans) and 0.42 mg/mL (E. coli). Moreover, the lowest minimum microbicidal concentration of the EO (0.16 mg/mL) was with C. albicans and the highest of 0.52 mg/mL was with E. coli. Furthermore, the highest inhibition zone of 24.2 mm was with C. albicans and the lowest inhibition zone of 20.8 mm was with E. coli.Graphical abstractImage 1
       
  • Biomarkers associated with quality and safety of fresh-cut produce
    • Abstract: Publication date: April 2020Source: Food Bioscience, Volume 34Author(s): Aniket Satish More, Chaminda Senaka Ranadheera, Zhongxiang Fang, Robyn Warner, Said AjlouniAbstractThe overall quality and consumer acceptability of fresh fruits and vegetables depends extensively on their postharvest handling throughout the supply chain. Therefore, monitoring the postharvest chain to track internal molecular changes and associated chemical signatures is important for the quality assessment of fresh-cut produce. The metabolic activities of these perishable commodities continue even after harvest. Moreover, various biotic and abiotic stresses during the postharvest handling chain accelerate the metabolic rate and thus affect the quality attributes and microbial safety. Metabolomic approaches with advanced analytical techniques and modern data analyses have been applied to identify various biomarkers linked with different biological pathways. This review article examines some of the biochemical markers in fruits and vegetables with the use of high-end analytical techniques. The biomarker approach is anticipated to provide better and faster methods to assess fresh produce quality and safety.
       
  • Interactions between tea products and wheat starch during retrogradation
    • Abstract: Publication date: April 2020Source: Food Bioscience, Volume 34Author(s): Yangjun Lv, Ming Li, Junxian Pan, Shikang Zhang, Yulan Jiang, Jun Liu, Yuejin Zhu, Haihua ZhangAbstractInteractions between tea products (tea polyphenols and catechins) and wheat starch (WS) during retrogradation were investigated. Tea product-fortified WS showed retarded retrogradation based on thermogravimetric analysis, X-ray diffraction, and Fourier-transform infrared spectroscopy (FT-IR). Thermogravimetric analysis showed that the addition of tea products led to the shift of the degradation temperature of WS toward lower temperature, indicating changes in the starch structure due to interaction with tea products. Tea product-WS mixtures had less crystallinity than controls during storage at 4°C, which was more noticeable for samples treated with tea polyphenols. In FT-IR spectra, tea product-WS complexes gave broadened O–H stretching and C–O–H bending vibrations compared with controls. Tea products presumably formed hydrogen bonds with WS, interfering with the reassociation of starch chains during storage, and thereby delaying retrogradation. Thus, tea products may be used as potential anti-retrogradation additives in the food industry.
       
  • Characterizing aroma profiles of fermented soybean curd with ageing
           solutions during fermentation
    • Abstract: Publication date: February 2020Source: Food Bioscience, Volume 33Author(s): Guanmian Wei, Zhihui Yang, Joe M. Regenstein, Xiaoming Liu, Dasong LiuThe effect of ageing solutions on the aroma profile of fermented soybean curds (furu) was studied. Furu aged with ethanol or rapeseed oil ageing solutions (EAS or RAS, respectively) were prepared. More varieties and higher contents of esters were found in EAS-furu; and higher contents of benzaldehyde, phenylacetaldehyde, palmitic acid and octanoic acid (products of the catabolism of phenylalanine and fatty acids) were found in RAS-furu, while its contents of total aroma compounds were lower. In addition, beany flavor compounds in furu could not be detected after ageing, and aroma compounds obtained from different ageing solutions and seasoning increased with fermentation time. All these results indicated that EAS and RAS made different contributions to the aroma profile of furu, and the potential combinations of the two ageing solutions might be interesting to explore in future studies.Graphical abstractImage 1
       
  • Antioxidant activity of polyphenolic extracts of filamentous fungus Mucor
           circinelloides (WJ11): Extraction, characterization and storage stability
           of food emulsions
    • Abstract: Publication date: Available online 7 January 2020Source: Food BioscienceAuthor(s): Ahsan Hameed, Syed Ammar Hussain, Muhammad Umair Ijaz, Samee Ullah, Zafarullah Muhammad, Hafiz Ansar Rasul Suleria, Yuanda SongAbstractOptimized extraction of antioxidants from Mucor circinelloides WJ11 (MCWJ11) biomass was studied. Storage, stability, composition and antioxidant properties in model food emulsion systems were also investigated. Both the extraction approach and solvent type were found to significantly (p
       
  • Effects of pH and different sugars on the structures and emulsification
           properties of whey protein isolate-sugar conjugates
    • Abstract: Publication date: Available online 29 November 2019Source: Food BioscienceAuthor(s): Chunyu Xi, Naixin Kang, Changhui Zhao, Yujia Liu, Zhengwei Sun, Tiehua ZhangAbstractGlycosylation is one of the more studied methods used to improve the emulsification properties of proteins, and glycosylation products are often used as transport carriers for nutrients. In this study, we investigated the structure and emulsifying properties of whey protein isolate (WPI)-sugar conjugates formed with different sugars (glucose, lactose, and dextran) under different pH (2–10) conditions. The results show that pH affected the degree of glycosylation (DG), and alkaline environments were conducive to the formation of WPI-sugar conjugates. As the pH increased from 6 to 10, the protein unfolded, DG, apparent viscosity and emulsifying properties increased. At pH 8–10, the free sulfhydryl content of the WPI-sugar conjugates decreased, disulfide bonds formed, aggregation occurred between protein molecules, the DG, surface hydrophobicity and apparent viscosity decreased, thus the emulsion stability decreased. Different sugars had an effect on DG, with glucose increasing the DG and decreasing surface hydrophobicity and free sulfhydryl content. Dextran increases the apparent viscosity and emulsifying properties of the WPI-sugar conjugates. Therefore, it can be concluded that pH affected the structure and emulsifying properties of the WPI-sugar conjugates, pH has a certain effect on the secondary and tertiary structures of the WPI, the DG and emulsifying properties being better for conjugates formed in alkaline environments. Different sugars affected the emulsifying properties and surface structures of the WPI-sugar conjugates, but had little effect on the secondary and tertiary structures.
       
  • Extraction optimization and constipation-relieving activity of dietary
           fiber from Auricularia polytricha
    • Abstract: Publication date: Available online 20 November 2019Source: Food BioscienceAuthor(s): Fengjuan Jia, Shifa Yang, Yuyang Ma, Zhiqing Gong, Wenjia Cui, Yansheng Wang, Wenliang WangAbstractAuricularia polytricha-derived dietary fiber (DF) is a bio-active health-promoting compound, but limited work has been done on optimization of extraction and constipation-relieving activity. In this study, an enzymatic-chemical method to extract DF was optimized, and the results showed that optimal extraction conditions were ratio of water to A. polytricha powder 41 ml/g, 0.4% α-amylase, 1.0% protamex, and enzymolysis at 66 °C, with DF extraction rate of 56 ± 3%. Then, the constipation-relieving activity of DF was evaluated with a constipated rat model. Sprague – Dawley specific pathogen free rats were randomly divided into 6 groups, namely normal, model, Maren boluses treatment, and three DF treatment groups. Constipated rats fed with 5% A. polytricha-derived DF in place of part of the standard diet resulted in increased wet weight of feces and intestinal propulsive rate, which was associated with the functional properties of DF, including high swelling capacity, water binding capacity, fat adsorption capacity, and glucose adsorption capacity. Moreover, A. polytricha-derived DF had a positive effect on gastrointestinal hormones in rats. The results indicated that the enzymatic-chemical extraction method is effective for extracting DF from A. polytricha and the DF has high constipation-relieving activity.
       
  • Relaxation tests and textural properties of nixtamalized corn masa and
           their relationships with tortilla texture
    • Abstract: Publication date: Available online 19 November 2019Source: Food BioscienceAuthor(s): Alfonso Topete Betancourt, David Santiago-Ramos, Juan de Dios Figueroa-CárdenasAbstractThe relationships among the viscoelastic and textural properties of corn masa and the texture of tortilla were studied. Six nixtamalization processes using traditional Ca(OH)2, classic (wood ashes), and potentially ecologically better compounds: CaCO3, CaSO4, CaCl2, Ca(C2H5COO)2 that are less polluting because the lower alkalinity reduces the dry matter losses, and a control were studied. Relaxation parameters showed that nixtamalization with Ca(OH)2 led to the production of a more viscous and elastic masa, while masa using the other Ca sources which had the potential to be more ecological, had a weaker and less elastic structure. Fresh tortillas derived from the potentially more ecological Ca sources were softer and more extensible than tortillas using Ca(OH)2 nixtamalization. After 48 h of storage, the inverse trend was observed. Estimated shear moduli G0, G1, G2, G3 and G and viscosity η1 and η2 from the generalized Maxwell model correlated well the cutting force, tensile strength, and extensibility of the tortillas, which were mainly affected by starch gelatinization. In masa, relaxation parameters showed better results than texture profile analysis for predicting the texture of both fresh and stored tortillas.
       
  • Preparation of white salted noodles using rice flour as the principal
           ingredient and the effects of transglutaminase on noodle qualities
    • Abstract: Publication date: Available online 18 November 2019Source: Food BioscienceAuthor(s): Zi-Jun Weng, Be-Jen Wang, Yih-Ming WengAbstractA formulation with rice flour as the major component to manufacture white salted noodles was developed. However, rice flour is not suitable for the manufacture of white salted noodles due to the lack of gluten proteins. With the application of transglutaminase (TGase) to catalyze the formation of covalent cross-linking bonds between protein molecules and with the incorporation of vital gluten and wheat flour to increase the protein content and to mimic the color and sensory characteristics, white salted noodles with rice flour, vital gluten and wheat flour at the ratio of 80:10:10 were obtained. Noodles prepared without TGase showed significantly (p
       
  • High-density lipoproteins from egg yolk's effect on hyperlipidemia in a
           high-fat-diet obese mouse using lipidomic analysis
    • Abstract: Publication date: Available online 12 November 2019Source: Food BioscienceAuthor(s): Zhihui Yu, Ning Wang, Fang Geng, Meihu MaObesity induced by consuming a high-fat diet (HFD) is a major risk for nonalcoholic fatty liver disease, which has become a worldwide health problem. To study the effects of high-density lipoproteins of egg yolk (EYHDL) on mice with HFD induced obesity, lipidomic analyses using ultra performance liquid chromatography/tandem mass spectrometry (UPLC-MS/MS) was done with serum and liver samples on 60 and 100 days. The results showed that EYHDL significantly alleviated mouse obesity by decreasing adipose tissue accumulation, serum low-density lipoproteins cholesterol, total cholesterol, hepatic triglycerides and development of hepatic steatosis. The EYHDL group was separated from HFD on the orthogonal partial least squares-discriminant analysis score plots, suggesting the beneficial effect of EYHDL on dyslipidemia in obese mice. Volcano plots combined with S-plots showed that the potential biomarkers contributing to these differences were diglycerides, phosphatidylcholines, phosphatidylinositols and lysophosphatidylcholines. On the basis of these biomarkers, glycerophospholipid metabolism is probably the main pathway regulated by EYHDL in obese mice. In summary, EYHDL alleviated hyperlipidemia in obese mice by regulating the phosphatidylcholines and neutral glycerolipids composition, and the lipid biomarkers can be used to better assess the mechanism and therapy for HFD-induced obesity.Graphical abstractImage 1
       
  • Colocynth (Citrullus colocynthis) seed extracts attenuate adipogenesis by
           down-regulating PPARγ/ SREBP-1c and C/EBPα in 3T3-L1 cells
    • Abstract: Publication date: Available online 12 November 2019Source: Food BioscienceAuthor(s): Raoua Jemai, Riadh Drira, Mohamed Makni, Hamadi Fetoui, Kazuichi SakamotoAbstractAdipogenesis is the overall process of adipocyte differentiation. With a positive energy balance, intracellular accumulation of triglyceride increases through the generation of functional adipocytes. This occurs with adipogenesis of undifferentiated preadipocytes. Citrullus colocynthis (CC), a member of the Cucurbitaceae family, is a desert viny plant native to North Africa. The effect of ethanolic seed extracts of colocynth (SCEE) on adipogenesis was investigated using 3T3-L1 preadipocytes. Cell viability was measured using the MTT assay; triglycerides were stained with Oil Red O and adipogenesis-related gene expressions were quantified using qRT-PCR. Results showed that SCEE helps to inhibit intracellular triglyceride accumulation during adipogenesis without affecting cell viability. Likewise, SCEE not only showed anti-adipogenic activities, essentially during the early stage, but their effects during the middle and late stages were very low. These effects have been confirmed by the down-regulation of C/EBPβ and C/EBPδ at 24, 48 and 72 h. In addition, SCEE treatment in 3T3-L1 cells induced down-regulation of the transcription factors CCAAT/enhancer binding protein α (C/EBPα), peroxisome proliferator activated receptor γ (PPARγ), and sterol regulatory element-binding protein 1c (SREBP-1c) and their target genes. UPLC-ESI-MS/MS profiling showed 10 bioactive compounds including quinic acid, isovitexin, scoparin, vitexin-2’’-O-rhamnoside, reserpine, digitoxin, triprolidine, naringenin, linoleic acid and oleic acid. Thus, these results suggested that the seeds of colocynth may have beneficial health effects.
       
  • Cereal foods fortified with by-products from the olive oil industry
    • Abstract: Publication date: Available online 7 November 2019Source: Food BioscienceAuthor(s): Annamaria Cedola, Angela Cardinali, Isabella D'Antuono, Amalia Conte, Matteo Alessandro Del NobileAbstractThe oil industry produces large volume of waste, olive mill waste water (OMWW) and olive paste (OP), which represents a disposal and a potential environmental pollution problem. They are also promising sources of valuable compounds that can be recovered and used. The effects of OMWW and OP addition to bread and pasta, separately and combined, were studied. Both sensory and chemical properties as related to phenols content and antioxidant activity of raw materials, and fortified bread and pasta were evaluated. Results suggested that the enrichment of bread and pasta with OMWW slightly improved the chemical quality without compromising the sensory properties. While, foods enrichment with OP had considerably improved chemical quality, the sensory acceptability was worse due to the bitter and spicy taste of OP. To choose the best cereal food between bread and pasta to be enriched, a mathematical model, the whole quality index (WQI), was used. Bread was better than pasta for re-using olive oil by-products. Between OMWW and OP, the latter was more suitable for food fortification, despite the sensory problems of the enriched product. Also, when the two by-products were combined, the best product continued to be the bread.
       
  • Physicochemical and functional properties of Maori potato flour
    • Abstract: Publication date: Available online 6 November 2019Source: Food BioscienceAuthor(s): Fan Zhu, Jiang HeAbstractMaori potatoes (Taewa) are an underutilized genetic resource for improving potatoes. Physicochemical and chemical properties of whole potato (skin included) flours from 4 Maori potato varieties were compared to those of two modern potato varieties. Significant variations were obtained for chemical composition, in vitro antioxidant activity, swelling power, water solubility index, thermal and rheological properties, gelling, and in vitro starch digestibility among the potato flour samples. The contents of dietary fibers, lipids, minerals, and phenolics were higher in Maori potatoes, especially in the flour of Tutaekuri with purple skin and flesh. Correlation analysis suggested that swelling, and rheological and textural properties were significantly associated with the starch content of the potatoes. Principal component analysis was done on the composition and properties to evaluate the similarities and differences among the potato samples. All the Maori potato samples were different from modern potato samples. Moemoe and Kowiniwini flour samples had similar properties.
       
  • Production and characterization of crude oils from seafood processing
           by-products
    • Abstract: Publication date: Available online 2 November 2019Source: Food BioscienceAuthor(s): Vida Šimat, Jelena Vlahović, Barbara Soldo, Ivana Generalić Mekinić, Martina Čagalj, Imen Hamed, Danijela SkrozaThe potential use of fish by-products from different species (farmed bluefin tuna, farmed seabass and seabream, and wild sardines) for oil production was investigated. The yield, physicochemical quality, fatty acid profile and nutritive value of tuna by-product and liver oil, wild sardine and sardine by-product oil, and a combined farmed seabass and seabream by-product oil were determined and compared to commercial cod liver oil. In terms of oxidative stability, tuna, seabass and seabream by-product oils had the lowest free fatty acid content, peroxide, Totox, and anisidine value. The oxidative stability of the oils was good and the highest α-tocopherol content in the range of 70.9–79.4 μg/g was found in seabass and seabream by-products oils. The sum of eicosapentaenoic and docosahexaenoic fatty acids ranged from 11.6 in seabass and seabream oil to 32.8% in sardine oil. The n-3/n-6 ratio of the oils showed value ranging from 0.66 in seabass and seabream by-product oil to 11.0 in sardine oil showing a potential use of fish by-products in high quality oil production, adding economic value to the by-products and changing by-product disposal strategies.Graphical abstractImage 1
       
  • Effect of fermentation time on physicochemical properties of starch
           extracted from cassava root
    • Abstract: Publication date: Available online 1 November 2019Source: Food BioscienceAuthor(s): Samson A. Oyeyinka, Abiodun A. Adeloye, Omotayo O. Olaomo, Eugénie KayitesiAbstractThe physicochemical properties of starch extracted from fermented cassava roots was studied. Starches extracted from fermented cassava roots showed slightly lower amylose contents (24–26%) compared to starch extracted from unfermented cassava roots (27%). Fermented starches had partly broken granule with fissures or micro-holes and rougher surfaces with various starch granules clumping together. Fermentation resulted in significant reduction in the swelling power of cassava starch. Fermentation of cassava roots significantly (p ≤ 0.05) increased the onset, peak and conclusion gelatinization temperatures of starches. Pasting properties of cassava starch were significantly (p ≤ 0.05) affected by fermentation. Peak and breakdown viscosities decreased after fermentation, but the final and setback viscosities increased. However, fermentation of the cassava roots did not result in any significant changes (p > 0.05) on the pasting temperature and peak time of the starches. Fermentation of cassava roots prior to starch extraction can be used to produce modified starch, which can be used in various bakery applications.
       
  • Tenderness and histochemistry of muscle tissues from Eriocheir
           sinensis
    • Abstract: Publication date: Available online 31 October 2019Source: Food BioscienceAuthor(s): Long Zhang, Wenli Wang, Fen Zhou, Yao Zheng, Xichang WangTexture is the most important factor influencing consumer satisfaction with crab meat palatability. A valuable micro method using particle size analysis was developed to qualitatively determine cooked meat tenderness of different muscle tissues. The test was successfully used with Chinese mitten crab (Eriocheir sinensis), horse crab (Portunus trituberculatus), manila clam (Ruditapes philippinarum), red swamp crawfish (Procambarus clarkii), and crucian carp (Carassius auratus). It was observed that the method produces tenderness values that correlate (R2 = 0.910) well with the sensory evaluation (p 
       
  • Geographical origin authentication of honey produced in Argentina
    • Abstract: Publication date: Available online 31 October 2019Source: Food BioscienceAuthor(s): Diana C. Fechner, Melisa J. Hidalgo, Juan D. Ruiz Díaz, Raúl A. Gil, Roberto G. PelleranoAbstractTraceability of food has become an important issue. In particular, the traceability of natural products has become an important topic considering the high number of possible sources of environmental pollutants which these products are exposed during the production process. Chemical composition and organoleptic characteristics of honey are strongly influenced by its geographical origin. Currently, multivariate statistical techniques applied to multielement data are used to identify geographical origin in different areas of food chemistry. These techniques can identify natural clustering patterns or find discriminant functions for predictive models. In this study, the results of multielement analysis were used to verify the geographical origin of honeys produced in provinces of the Northeast of Argentina. Thus, a chemometric model was developed and validated to authenticate Argentinean honeys based on the chemical composition using multivariate techniques. The linear discriminant analysis (LDA) with multielement data of honey samples from the Northeast region of Argentina classified honey in three groups. The leave-one-out cross-validation method correctly classified 76% of samples. Additionally, LDA using multielement data fused with physicochemical data correctly classified 94% of samples.
       
  • Bile acid-binding capacity of lobster shell-derived chitin, chitosan and
           chitooligosaccharides
    • Abstract: Publication date: Available online 25 October 2019Source: Food BioscienceAuthor(s): Wei Xu, Aishwarya Mohan, Nancy L. Pitts, Chibuike Udenigwe, Beth MasonAbstractThe extraction of chitin and its derivatives, chitosan and chitooligosaccharides (COS) from lobster shell by-products and their hypocholesterolemic property through bile acid sequestration were studied. Chitin was extracted from lobster shells using chemical methods. The purity and recovery rate of extracted chitin were 96.4 and ∼94%, respectively, from tail shells. Chitosan was derived from chitin with a high degree of deacetylation and a molecular weight>500 kDa. Pepsin and papain were used as a combined enzymatic system for hydrolysis of chitosan, which yielded 13% COS. The enzymatically prepared COS had net positive zeta (ζ) potential of +37.6 mV, bimodal molecular weight distribution, and showed the highest bile acid-binding capacity with sodium deoxycholate at 50 mg/mL. Results indicated that COS may have different binding reactions with multiple mechanisms with the bile acids compared to chitin and chitosan. The results suggested that the lobster shell-derived chitin, chitosan and COS could be promising compounds for use in the management of hypercholesterolaemia through binding with bile acids.
       
 
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