Subjects -> FOOD AND FOOD INDUSTRIES (Total: 399 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (102 journals)
    - FOOD AND FOOD INDUSTRIES (282 journals)

FOOD AND FOOD INDUSTRIES (282 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: 70)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 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: 57)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 2)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 33)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 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: 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: 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: 16)
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)
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: 1)
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: 1)
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  
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 Nutrition Therapy     Open Access   (Followers: 1)
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)

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Similar Journals
Journal Cover
European Food Research and Technology
Journal Prestige (SJR): 0.737
Citation Impact (citeScore): 2
Number of Followers: 9  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385
Published by Springer-Verlag Homepage  [2624 journals]
  • Microbiological status based on 454-pyrosequencing and volatilome analysis
           of gilthead seabream ( Sparus aurata ) fed on diets with hydrolyzed
           feather meal and poultry by-product meal as fishmeal replacers
    • Abstract: Abstract The effect of two experimental diets with different animal protein sources on sensory, microbiological and chemical attributes of Sparus aurata flesh stored at chilling temperatures were explored through sensory evaluation, tag-pyrosequencing of the 16S rRNA gene (V3–V4 region) and SPME–GC/MS. respectively. The 50% replacement of fishmeal by either hydrolyzed feather meal (HFM) or poultry by-product meal (PBM), did not affect the initial microbial composition of seabream. Differences were observed on spoiled fish indicating that the diet with non-ruminant processed animal protein (PAPs) in combination with the applied storage conditions affect the selection of spoilage microbiota. Minor differences were also detected in volatile compounds profile of PAP-fed seabream showing no strong effect on flesh quality of fish. This research constitutes the baseline for further investigation on the use of non-ruminant PAPs in fish diets in order for aquaculture to produce a high quality of farmed fish for the consumer.
      PubDate: 2019-03-22
       
  • Method for phenol recovery from “alperujo”: numerical
           optimization and predictive model
    • Abstract: Abstract “Alperujos” of Arbequina olives harvested in 2010 and 2011 and of Nevadillo olives in 2012 were evaluated in order to reduce their pollutant load by recovering the phenols with antioxidant properties. First, three successive extractions with water (4 °C, 120 min) were carried out to evaluate by spectrophotometry the total phenol contents, which significantly varied with cultivar and harvest year. The combined aqueous extracts of “alperujo” (combined-AEA) showed high pollutant loads with volatile solids to total solids ratios close to 1 suggesting high organic material contents and very low total phenols to chemical oxygen demand ratios. Second, phenols were recovered from the combined-AEA using ethyl acetate. By experimental design, the following conditions were found to maximize phenol recovery: temperature = 20 °C, time = 120 min, pH of aqueous extract = 2.00 and solvent/extract ratio (v/v) = 3:1. Up to 41.6% of the phenols were recovered from the combined-AEA after three successive extractions using recycled solvent.
      PubDate: 2019-03-22
       
  • Identification of potential indicators of time-dependent tequila
           maturation and their determination by selected ion monitoring gas
           chromatography–mass spectrometry, using salting-out liquid–liquid
           extraction
    • Abstract: Abstract In this work, gas chromatography–mass spectrometry (GC–MS) profiles obtained for a series of rested and aged tequilas were statistically compared to identify volatile compounds indicative of time-dependent tequila maturation. For the determination of nine selected compounds, 2-acetylthiazole was added as internal standard, ethyl acetate extraction was carried out in the presence of sodium chloride (salting-out) and sodium sulfate was used to eliminate water traces. Baseline separation was achieved within 18 min and quantification was carried out by selected ion monitoring. The method detection limits were as follows: 2.10 µg L− 1 guaiacol (m/z 109), 1.78 µg L− 1 4-methylguaiacol (m/z 123), 1.97 µg L− 1 4-ethylguaiacol (m/z 137), 3.78 µg L− 1trans-whiskey lactone (m/z 99), 4.42 µg L− 1cis-whiskey lactone (m/z 99), 10.3 µg L− 1eugenol (m/z 103), 8.27 µg L− 1 vanillin (m/z 151), 14.2 µg L− 1 apocynin (m/z 151), 12.1 µg L− 1 syringaldehyde (m/z 182). For accuracy testing, 100 µg L− 1 of each analyte was added to silver tequila, yielding the recoveries in the range 92.1–116%. Data obtained in the analysis of 28 tequilas confirmed that the concentrations of individual compounds were changing among liquors at different maturation stage; however, due to many variables affecting the profile of volatile/semi-volatile compounds during aging in wooden barrels, discrimination of tequilas was not feasible. Otherwise, the proposed procedure allows for reliable determination of nine odor-active compounds in tequila at trace levels with simple sample pretreatment and short analytical run.
      PubDate: 2019-03-22
       
  • Effect of aroma potential of Saccharomyces cerevisiae fermentation on the
           volatile profile of raw cocoa and sensory attributes of chocolate produced
           thereof
    • Abstract: Abstract This research describes on-farm-inoculated cocoa bean fermentation with two selected strains of high aroma-producing Saccharomyces cerevisiae isolated from wine fermentation and their effects on volatile profile of resulted raw cocoa material and sensory characteristics of chocolates produced. Both strains produced suitably flavour-active esters, aldehydes, ketones and pyrazines in raw cocoa. Inoculation of S. cerevisiae at 0.5 g kg−1 significantly improved the volatile profile of raw cocoa beans and enabled production of chocolate with enhanced intense fresh fruits and floral notes. Chocolate produced thereof presented better overall quality attributed whatever the fermentation time in comparison to the chocolate issued from spontaneous fermentation. Our results suggested the ways of using selected enhanced yeasts as S. cerevisiae for on-farm implementation of bean fermentation as promising alternative possibilities to improve the cocoa fermentation process, desirable flavourful raw cocoa material and high-aroma-quality chocolates produced.
      PubDate: 2019-03-22
       
  • Comparison of the proximal chemical and fatty acid composition of the
           fried grasshopper’s ( Orthoptera ) dish
    • Abstract: Abstract In Mexico, especially in Hidalgo State, a variety of insects are sold in different culinary preparation ways, which the most accepted by the consumer living in the city are the butter-fried grasshoppers. Therefore, the objective of this work was to compare the proximal chemical composition and the quality of fatty acids in the butter-fried grasshoppers that are commercialized. The samples of fresh and fried grasshoppers were purchased. The fresh samples were dehydrated and both samples were homogenized and proximal chemical composition and fatty acids were analyzed. The oils were extracted with Soxhlet extraction equipment. To measure the quality of the oils, a chemical analysis and an instrumental analysis were carried out. The lipids were the majority in the dehydrated (40.11%) and fried (47.67%) samples. Moisture and temperature were the variables that increased the lipid degradation in the samples. There was a difference in the percentages of saturated and unsaturated fatty acids in dehydrated and fried samples, with 37.11% and 44.41%, and 62.77% and 55.46%, respectively. The excess consumption of this dish, in addition of a low physical activity, can cause damage to the body; therefore, it is suggested to select an alternate lipid source.
      PubDate: 2019-03-21
       
  • Mediterranean jellyfish as novel food: effects of thermal processing on
           antioxidant, phenolic, and protein contents
    • Abstract: Abstract Fishery, market and consumption of edible jellyfish are currently limited in western countries by the lack of market demand for jellyfish products and the absence of processing technologies adequate to the western market safety standards. The development of technology-driven processing protocols may be key to comply with rigorous food safety rules, overcome the lack of tradition and revert the neophobic perception of jellyfish as food. We show thermal treatment (100 °C, 10 min) can be used as a first stabilization step on three common Mediterranean jellyfish, the scyphomedusae Aurelia coerulea, Cotylorhiza tuberculata, Rhizostoma pulmo, differently affecting protein and phenolic contents of their main body parts. The antioxidant activity was assessed in thermally treated and untreated samples, as related to the functional and health value of the food. Heat treatment had mild effect on protein and phenolic contents and on antioxidant activity. The jellyfish Rhizostoma pulmo, showed the better performance after thermal treatment.
      PubDate: 2019-03-16
       
  • Quantitation of benzene in flavourings and liquid foods containing added
           cherry-type flavour by a careful work-up procedure followed by a stable
           isotope dilution assay
    • Abstract: Abstract The exposure of humans to the aromatic hydrocarbon benzene should be minimized due to its carcinogenicity. Previous studies have reported on the presence of benzene, in particular in foods with added cherry aroma compounds, in particular benzaldehyde. To allow a reliable quantitation of benzene, a stable isotope dilution assay using (2H3)benzene as the internal standard was developed and solid phase microextraction (SPME) was used for volatile isolation followed by GC × GC–TOFMS analysis. Care was taken to avoid any exposure to light and to use materials during work-up, which were free of benzene contamination. The method, applied on 22 liquid foods with added flavour showed that benzene did not exceed a concentration of 1 µg/L in any sample (i.e. the limit established for drinking water). Furthermore, flavourings containing benzaldehyde and the corresponding raw material were analysed. The major source of benzene in flavourings turned out to be benzaldehyde itself. First insights into parameters supporting the formation pathway of benzene from benzaldehyde were obtained indicating that the presence of light and either acidic or alkaline conditions favoured benzene formation.
      PubDate: 2019-03-14
       
  • Quantitative profile of phenolic acids and antioxidant activity of wheat
           grain exposed to stress
    • Abstract: Abstract In the case of biotic and abiotic stresses, natural defence mechanisms are triggered in plants. The mechanisms are based mainly on enzymatic or non-enzymatic intracellular reactions. Changes in the quantitative profile of 12 phenolic acids, total bound phenolic acids, total free phenolic acids and antioxidant activity in grain of 23 winter wheat genotypes exposed to stress (artificial inoculation with spores of fungi from the genus Fusarium or chemical protection) were analysed. Concentrations of ergosterol confirm significantly higher levels of contamination with microscopic fungi in inoculated wheat samples in comparison to the control and chemically protected samples. The highest concentrations of bound phenolic acids were recorded in inoculated samples while the control and chemically protected samples did not differ significantly. Chromatographic analysis of contents of 12 bound phenolic acids showed that significant differences were found for contents of ferulic, synapic, t-cinnamic and 4-hydroxybenzoic acids in experimental variants. Stepwise discriminatory analysis based on the contents of selected bound phenolic acids antioxidant activity and free phenolic acids led to a complete separation of the investigated populations of the experimental groups. The statistical analysis confirmed that free phenolic acids are the most significant factors in resistance mechanisms as the first line of defence together with their antioxidant action, followed by the synergistic effect of exogenous bound phenolic acids: ferulic, synapic, t-cinnamic and 4-hydroxybenzoic acids.
      PubDate: 2019-03-12
       
  • Gluten-free bread: effect of soy and corn co-products on the quality
           parameters
    • Abstract: Abstract Bread is one of the most consumed products in the world and the most studied among the gluten-free foods. Agroindustry co-products are rich sources of functional ingredients, and their chemical composition suggests great potential as a raw material for the food industry. The objective of this study was to evaluate the effect of the addition of 10–30% of okara flour (OF), and 15–45% of corn bran (CB) on the physical and chemical characteristics, sensory profile and consumer preference of gluten-free breads. The addition of higher concentrations of OF resulted in products with decreased technological properties (lower specific volumes, lower slice height, higher firmness, darkening and discoloration of the yellow color). The addition of CB contributed to the maintenance of the yellow color in the crust and crumb and to the increase in the corn flavor intensity. The formulation with 20% OF and 40% CB would be the most interesting, because of the chemical composition (30 µmol of isoflavones aglycones/g of sample and 12.87 g of dietary fiber/100 g of sample and lower content of carbohydrates and caloric value) and similar consumer preference to the other formulations. This formulation had lower discoloration of the yellow color and showed sensory properties suited to consumer preference, such as firmness, porosity, compaction (appearance), corn flavor and moisture (texture). The okara flour and corn bran, soy and corn co-products, respectively, can be used as ingredients in the preparation of gluten-free breads with adequate physical, chemical, technological and sensorial characteristics.
      PubDate: 2019-03-11
       
  • Prophylactic properties of Bacillus subtilis in a bovine
           β-lactoglobulin sensitized mice model
    • Abstract: Abstract Probiotics have gained considerable attention in recent years due to their biotechnological and immunomodulatory properties. The proteolytic activity and the protective effect of Bacillus subtilis isolated from Algerian goat milk preventing the development of allergic reactions were determined. On the base of SDS–PAGE analysis and the increase of detectable α-NH2 groups, it can be concluded that the isolated isolate has high proteolytic activity. Oral administration of studied Bacillus subtilis DAF442 resulted in significantly lower titers of anti β-lactoglobulin IgG and IgE. This was correlated with a significant decrease in the anaphylactic response ex vivo as measured by reduced short circuit current (Isc) and epithelial conductance (G) and in vivo in mice. Bacillus subtilis DAF442 pretreatment promoted an important protection against changes in intestinal morphology induced by β-lactoglobulin. Hence it can be concluded that studied Bacillus subtilis strain with high proteolytic activity can modulate effectively the immune response and prevent allergic reactions against β-lactoglobulin.
      PubDate: 2019-03-07
       
  • Brazilian sourdough: microbiological, structural, and technological
           evolution
    • Abstract: Abstract This work aimed to evaluate the lactic acid bacteria (LAB) and yeast growth substrate consumption production of organic acids and volatile compounds in the Brazilian sourdough. In addition, the impact of fermentation on the structural modifications of the dough was also analyzed by Fourier-transform infrared spectroscopy and by Scanning electron microscope. Sourdough evaluations revealed that major biochemical changes occurred until the third day: highest LAB growth, increased acidity, production of alcohol and carboxylic acids, and modifications in the amides I and II of gluten and starch hydrolysis. Between the third–fifth days occurred the disappearance of butanoic acid and formation of different esters. As shown by principal component analysis, sourdough became mature after the fifth day, revealing stabilization of biochemical and technological parameters, besides the significant presence of esters and carboxylic acids. Therefore, this work acknowledges that the Brazilian traditional sourdough requires at least 5 days of fermentation to obtain the ideal technological qualities and volatile compounds for bakery applications.
      PubDate: 2019-03-06
       
  • Rheological and thermal properties of royal quinoa and wheat flour blends
           for breadmaking
    • Abstract: Abstract The increasing interest in quinoa in Europe has generated a large number of studies with this seed as a partial substitute for refined wheat flour in bakery products as a strategy to improve their nutritional value. However, the wide genetic diversity of this seed offers very different compositions in different varieties, which would lead to different technological behaviours in the breadmaking process. The aim of this work was to make a comparative study of the protein profile and rheological and thermal properties of three varieties of quinoa widely available commercially in Europe to study their technological potential as breadmaking ingredients with 25% replacement of wheat flour by whole quinoa flour. The results obtained during the analysis offered a view of the proteins present in the various quinoas, and of the processes of hydrolysis and generation of new bonds between wheat and quinoa proteins during the breadmaking process. The changes in the thermal and pasting properties of the bread doughs that included whole quinoa flour led to the development of baked products with different physico-chemical and textural properties, producing an increase on crumb staling. However, replacement of 25% of the wheat flour with whole quinoa flour produced only a slight decrease in the technological quality of the products. A significant increase (p < 0.05) in dietary fibre, minerals, lipids, and proteins in comparison with a whole wheat product, together with the overall consumer acceptance of the products that were developed, was conclusive for proposing replacement with quinoa flour as a strategy for nutritional improvement in the manufacture of bakery products.
      PubDate: 2019-03-04
       
  • Effect of ginger powder addition on quality, fatty acids profile, lipid
           oxidation and antioxidant capacity of cooked pork burgers
    • Abstract: Abstract Ginger powder effects were evaluated in cooked pork burgers after a refrigerated storage as raw meat products at 4 °C up to 7 days. Physical–chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity of burgers were tested in control samples (only meat, C) and in two formulations containing 1% and 2% of ginger powder (G1 and G2). Ginger naturally brought yellow pigments that increased b* index of G2 burgers. Colour variations between C and G2 were also visible by human eyes as showed by ΔE indices. Ginger improved PUFAω3 and PUFAω6 percentages to the detriment of SFA with following decreases of atherogenicity and thrombogenicity indices. Antioxidants present in ginger powder reduced lipid oxidation (TBARS) and increased antioxidant capacity (FRAP, ABTS and DPPH) of burgers. Results highlighted that ginger powder could express increasing the antioxidant capacity and reducing lipid oxidation of burgers with the final income of healthier products than the control ones.
      PubDate: 2019-03-02
       
  • Correction to: Evaluation of the antimicrobial activity of
           bacteriocin-like inhibitory substances of enological importance produced
           by Oenococcus oeni isolated from wine
    • Abstract: In the original publication, values in table rows are incorrectly aligned to their respective columns in Tables.
      PubDate: 2019-03-01
       
  • Impact of cross-breeding of low phytic acid rice ( Oryza sativa L.)
           mutants with commercial cultivars on the phytic acid contents
    • Abstract: Abstract Phytic acid (PA) is considered as antinutrient in food and feed. Several low phytic acid (lpa) rice (Oryza sativa L.) mutants have been generated through induced mutation. Lpa mutant lines often exhibit inferior agronomic performance, and cross-breeding is applied to minimize these effects. The impact of such crossing steps on the PA contents in the resulting progenies is unknown. Therefore, three lpa rice mutants differing in mutation type were crossed with commercial rice cultivars, and PA contents in the progenies were determined for various generations grown at different locations. The PA contents of the lpa progenies were differently expressed for the investigated mutation-types and were dependent on environment and/or PA contents of the crossing parents. Nevertheless, for all three mutants, the homozygous lpa progenies always displayed significantly lower PA contents than the original wild-types subjected to the mutation. This demonstrated that cross-breeding of lpa rice mutants with commercial cultivars does not compromise the intended PA reduction and is a useful tool to obtain mutants stably expressing the intended lpa trait.
      PubDate: 2019-03-01
       
  • Effect of in vitro gastrointestinal digestion on the total phenolic
           contents and antioxidant activity of wild Mediterranean edible plant
           extracts
    • Abstract: Abstract The recent interest in wild edible plants is associated with their health benefits, which are mainly due to their richness in antioxidant compounds, particularly phenolics. Nevertheless, some of these compounds are metabolized after ingestion, being transformed into metabolites frequently with lower antioxidant activity. The aim of the present study was to evaluate the influence of the digestive process on the total phenolic contents and antioxidant activity of extracts from four wild edible plants used in the Mediterranean diet (Beta maritima L., Plantago major L., Oxalis pes-caprae L. and Scolymus hispanicus L.). HPLC-DAD analysis revealed that S. hispanicus is characterized by the presence of caffeoylquinic acids, dicaffeoylquinic acids and flavonol derivatives, P. major by high amounts of verbascoside, B. maritima possesses 2,4-dihydroxybenzoic acid, 5-O-caffeoylquinic acid, quercetin derivatives and kaempferol-3-O-rutinoside, and O. pes-caprae extract contains hydroxycinnamic acids and flavone derivatives. Total phenolic contents were determined by Folin–Ciocalteu assay, and antioxidant activity by the ABTS, DPPH, ORAC and FRAP assays. Phenolic contents of P. major and S. hispanicus extracts were not affected by digestion, but they significantly decreased in B. maritima after both phases of digestion process and in O. pes-caprae after the gastric phase. The antioxidant activity results varied with the extract and the method used to evaluate the activity. Results showed that P. major extract has the highest total phenolic contents and antioxidant activity, with considerable values even after digestion, reinforcing the health benefits of this species.
      PubDate: 2019-03-01
       
  • Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional
           evaluation
    • Abstract: Abstract Over recent decades, several types of ancient grain varieties have been being reintroduced through organic farming systems. In the past 20 years, there has been a renewed interest in growing spelt, and this species has a market niche in Europe and North America in natural, organic and healthy products. Are there any differences between commercial wheat varieties and spelt' The analysis of the bread-making quality of three bread wheat and two spelt cultivars has found no significant differences between the two types of wheat in protein, Fe or Zn, although differences were observed between cultivars. In mean quality parameters, a marked difference was been observed between the bread wheat and spelt cultivars, the latter having poorer alveo-consistographic characteristics, indicative of weaker gluten and dough. With the exception of the variety ‘Craklin’, the gliadin/glutenin (Gli/Glu) ratio is negatively correlated with the technological quality of cultivars. Principal component analysis shows that the two commercial wheats ‘Bonpain’ and ‘Sensas’ lying close to gluten strength parameters; and, dough extensibility was associated with total gliadin content and the Gli/Glu ratio, both types of spelt being more closely related to these parameters, indicating that spelts are associated with greater dough extensibility.
      PubDate: 2019-03-01
       
  • Polyphenolic profiles in lettuce ( Lactuca sativa L.) after CaCl 2
           treatment and cold storage
    • Abstract: Abstract Lettuce (Lactuca sativa L.) is a popular vegetable with the health-enhancing properties determined by high levels of antioxidant polyphenols as chlorogenic acids and other derivatives of caffeic acid or flavonoids. In this study, changes in the phenolic compound profiles in the lettuce leaves induced by application of CaCl2 before harvest and cold storage were studied. For the first time quantitative analysis of individual phenolic compounds on the basis of standards isolated from lettuce leaves was performed. Compounds were identified using HPLC, LC-MS, 1H and 13CNMR techniques. The dominant compounds were 2,3-dicaffeoyltartaric (2,3-diCTA), 5-O-caffeoylquinic (5-OCQA) and caffeoyltartaric (CTA) acids, with content of 5.7, 2.5 and 0.981 mg/g DM, respectively. The levels of individual phenolic compounds, total phenolics and antioxidant activity (DPPH assay) in plants treated by CaCl2 were determined throughout the storage period (7 and 14 days) at 4 °C. To ascertain the relationship between the content of individual compounds, total phenols, antioxidant activities and storage time, Pearson’s correlation analysis was used. The best correlation between the storage length and compound concentration was observed for 2,3-diCTA (R2 = 0.866) and caffeoylmalic acid (CMA) (R2 = 0.750). Application of CaCl2 (0.05M) on lettuce resulted in an increase in the levels of CTA, 2.3-diCTA and 5-OCQA about 120, 65 and 57%, respectively, compared to the control stored for 7 days in the same conditions and had a favourable effect on the antioxidant activity (R2 = 0.985). The present paper shows that CaCl2 may be used as an agent that influences the stability of health-promoting compounds of cold-stored lettuce.
      PubDate: 2019-03-01
       
  • Multiplex real-time PCR for the detection of insect DNA and determination
           of contents of Tenebrio molitor, Locusta migratoria and Achaeta domestica
           in food
    • Abstract: Abstract In Europe, edible insects are not a part of a common diet. But according to the Food and Agriculture Organization of the united nations (FAO), animal protein from insects could be an ecological, economic and healthy addition to human diets. In the EU there are currently no regulations on insects as food for human consumption. The production and sales of products containing insects are not prohibited. Several companies are producing and marketing food products containing insects already. In Switzerland, the recently revised food law allows and regulates insect production and products for human consumption. Like other ingredients, such food additives, insects have to be labeled correctly. To enforce such labeling, food control laboratories need analytical tools to detect insect ingredients and determine their species and quantity. We, therefore, developed a multiplex real-time PCR method detecting insect DNA generally and the three approved species specifically. The performance of this multiplex real-time PCR method was assessed during validation including data from other laboratories. These results indicate that the method is fit for purpose.
      PubDate: 2019-03-01
       
  • Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles,
           bioactive compounds, and sensory perception
    • Abstract: Abstract The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolysable tannins, total flavonoids, and total reducing capacity) of five edible flowers: borage (Borage officinalis), calendula (Calendula arvensis), cosmos (Cosmos bipinnatus), Johnny Jump up (Viola tricolor), and pansies (Viola × wittrockiana), together with their sensory attributes. The sensory analysis (10 panelists) indicated different floral, fruity, and herbal odors and taste. From a total of 117 volatile compounds (SPME–GC–MS), esters were most abundant in borage, sesquiterpenes in calendula, and terpenes in cosmos, Johnny Jump up, and pansies. Some bioactive and volatile compounds influence the sensory perception. For example, the highest content of total monomeric anthocyanins (cosmos and pansies) was associated with the highest scores of colors intensity, while the floral and green fragrances detected in borage may be due to the presence of ethyl octanoate and 1-hexanol. Therefore, the presence of some volatiles and bioactive compounds affects the sensory perception of the flowers.
      PubDate: 2019-03-01
       
 
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