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  Subjects -> FOOD AND FOOD INDUSTRIES (Total: 381 journals)
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    - FOOD AND FOOD INDUSTRIES (268 journals)

FOOD AND FOOD INDUSTRIES (268 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: 67)
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: 7)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 20)
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: 16)
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: 10)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 4)
Animal Production Science     Hybrid Journal   (Followers: 1)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 13)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access  
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 5)
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: 6)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 30)
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: 5)
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: 4)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 1)
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)
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: 31)
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: 3)
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: 4)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access  
Food Science and Technology International     Hybrid Journal   (Followers: 5)
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: 12)
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: 14)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 12)
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  
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: 21)
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: 5)
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: 5)
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: 2)
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: 8)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 13)
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  
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  

        1 2     

Similar Journals
Journal Cover
Food Chemistry : X
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2590-1575
Published by Elsevier Homepage  [3168 journals]
  • The impact of hybrid yeasts on the aroma profile of cool climate Riesling

    • Abstract: Publication date: Available online 28 November 2019Source: Food Chemistry: XAuthor(s): Jean-Philippe Kanter, Santiago Benito, Silvia Brezina, Beata bei-sert, Stefanie Fritsch, Claus-Dieter Patz, Doris RauhutAbstractThe current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae x S. paradoxus (SC x SP), S. cerevisiae x S. kudriavzevii (SC x SK) and S. cerevisiae var. cerevisiae x S. cerevisiae var. bayanus (SC x SB) were investigated. The species S. cerevisiae var. bayanus (SB) was chosen as control variant. It has been demonstrated that the hybrid yeasts have the ability to preserve positive properties while, suppressing undesired properties from the parental yeast species. The hybrid SC x SK showed an increase of desired acetate esters and monoterpenes. The concentrations of higher alcohols were higher in wines fermented by SC x SP, compared to the other variants. SC x SP fermentations resulted in decreased concentrations of L-malate and sulphites.
  • Photo-stability of lutein in surfactant-free lutein-zein composite
           colloidal particles

    • Abstract: Publication date: Available online 27 November 2019Source: Food Chemistry: XAuthor(s): Frankjen Ynske De Boer, Arnout Imhof, Krassimir Petkov VelikovAbstractThe ability of nanoparticles from the plant protein zein to protect lutein from light degradation was studied under various conditions. Lutein-zein nanoparticles were synthesized, after zein purification, by anti-solvent precipitation. Particle sizes, ranging from 25 to 75 nm, measured by dynamic light scattering, were tuned by varying zein concentrations in the solvent phase (before anti-solvent precipitation), which was linked to the encapsulation efficiency. However, changes in particle sizes did not result in significant changes in photo-stability. Zein-lutein nanoparticles showed increased photo-stability of lutein when compared to lutein dispersions in water. To further promote the lutein stability, ascorbic acid was used as an antioxidant in the aqueous dispersion. The addition of ascorbic acid to lutein-zein particles resulted in dispersions with similar properties. However, the photo-stability of lutein in dispersions stabilized with ascorbic acid improved significantly compared to samples without ascorbic acid or to pure lutein dispersions (about 25% increased relative stability).
  • Non-Saccharomyces Yeast and Lactic Acid Bacteria in Co-Inoculated
           Fermentations with Two Saccharomyces cerevisiae Yeast Strains: a Strategy
           to Improve the Phenolic Content of Syrah Wine

    • Abstract: Publication date: Available online 11 October 2019Source: Food Chemistry: XAuthor(s): P.P. Minnaar, H.W. du Plessis, N.P. Jolly, M. van der Rijst, M. du ToitAbstractSyrah must was co-inoculated with mixed cultures of Saccharomyces+O. oeni/Lb. plantarum and Saccharomyces+non-Saccharomyces+O. oeni/Lb. plantarum to evaluate the effect on phenolics and sensory attributes. Reference wines were produced by S. cerevisiae. Malvidin-3-O-glucoside, flavan-3-ols, flavonols and phenolic acids were quantified using a RP-HPLC technique. Physicochemical characteristics and sensory attributes were measured. Total acidity and alcohol in mixed co-inoculations were different from reference wines. The concentration of L-malic acid was 7-times less in mixed co-inoculations. Mixed co-inoculations had ca. 1.3-times more malvidin-3-O-glucoside and phenolic acids than reference wines. Flavan-3-ols and flavonols were not different between mixed co-inoculations and reference wines. Acidity and astringency were least in mixed co-inoculations. Mouthfeel and bitterness least in S. cerevisiae wines. Tasters preferred mixed co-inoculated wines. Mixed co-inoculation is a strategy to contemplate for Syrah vinification but the modalities of inoculation need further investigation. Success depends on a suitable combination of yeast/bacteria and consideration of strain variation.
  • WITHDRAWN: Graphene nanoplatelet/graphitized nanodiamond-based
           nanocomposite for mediator-free electrochemical sensing of urea

    • Abstract: Publication date: 30 September 2019Source: Food Chemistry: X, Volume 3Author(s): Vanish Kumar, Inderpreet Kaur, Saloni Arora, Ravi Mehla, Kowsalya Vellingiri, Ki-Hyun KimAbstractUrea is well-known to offer tremendous scope for sensing/diagnosing such as adulteration in dairy products or diseases in human body. This study was organized to describe and validate a new mediator-free, unsophisticated, and direct current voltage (IV)-based sensor for facile detection of urea using nanocomposites made of urease-immobilized graphene nanoplatelets and graphitized nanodiamonds. This nanocomposite displayed sensitive and direct signal in the form of current at 0 V without the need of any complex chemical reaction. This platform was highly sensitive (limit of detection of 5 μg/mL) far superior to the comparable systems introduced recently. The incorporation of graphitized nanodiamonds within the graphene nanoplatelets layers helped improve the sensitivity by a factor of three (up to 806.3 µA (mg mL-1)-1 cm-2) with 20 s response time. As such, the use of this nanocomposite was helpful in improving sensing performances with enhanced enzyme loading capacity.
  • Monitoring of selective androgen receptor modulators in bovine muscle
           tissue by ultra-high performance liquid chromatography-tandem mass

    • Abstract: Publication date: Available online 24 September 2019Source: Food Chemistry: XAuthor(s): Anna Gadaj, Emiliano Ventura, Alexis Ripoche, Mark H. MooneyAbstractSelective androgen receptor modulators (SARMs) are non-steroidal compounds widely reported as drugs of abuse in human and animal sports, with potential for misuse as growth promoters in animal-based food production. In this study, a first analytical methodology to simultaneous screen for a panel of emerging SARMs in bovine muscle was developed, validated (CCβ values from 0.5 - 5 ng g-1), and applied to detect 15 structurally diverse compounds from nine SARM families. Muscle samples (200 mg) were homogenized in extraction solvent (MeCN:H2O, 4:1, v/v) before clean-up (end-capped C18 dSPE), defatting (n-hexane pre-saturated with MeCN partitioning) and concentration prior to UHPLC-MS/MS analysis. In the absence of incurred bovine muscle, method applicability was demonstrated by the analysis of rodent muscle tissue. The developed screening assay serves as a rapid, simple and cost-effective tool for surveillance monitoring of SARM abuse in livestock production systems as a pre-emptive measure ensuring food safety.
  • High Throughput Nutritional Profiling of Pea Seeds using Fourier Transform
           Mid-Infrared Spectroscopy

    • Abstract: Publication date: Available online 18 September 2019Source: Food Chemistry: XAuthor(s): Chithra Karunakaran, Perumal Vijayan, Jarvis Stobbs, Ramandeep Kaur Bamrah, Gene Arganosa, Thomas D. WarkentinAbstractSeed samples from 117 genetically diverse pea breeding lines were used to determine the robustness of Fourier transform mid-infrared spectroscopy (FT-MIR) for the rapid nutritional profiling of seeds. The FT-MIR results were compared to wet chemistry methods for assessing the concentrations of total protein, starch, fiber, phytic acid, and carotenoids in pea seed samples. Of the five partial least square regression models (PLSR) developed, protein, fiber and phytic acid concentrations predicted by the models exhibited correlation coefficients greater than 0.83 when compared with data obtained using the wet chemistry methods for both the calibration and validation sets. The starch PLSR model had a correlation greater than 0.75, and carotenoids had correlation of 0.71 for the validation sets. The methods implemented in this research show the novelty and usefulness of FT-MIR as a simple, fast, and cost-effective technique to determine multiple seed constituents simultaneously.
  • In vitro and in vivo antioxidant properties of bioactive compounds from
           Green Propolis obtained by ultrasound-assisted extraction

    • Abstract: Publication date: Available online 17 September 2019Source: Food Chemistry: XAuthor(s): Renata Iara Cavalaro, Richtier Gonçalves da Cruz, Sebastien Dupont, Juliana Maria Leite Nóbrega De Moura Bell, Thais Maria Ferreira de Souza VieiraAbstractGreen propolis presents a potential source of bioactive compounds, responsible for its antioxidant capacity. The effects of ethanol concentration, solid-solvent ratio, and extraction time were evaluated in regard to the total phenolic content (TPC) and antioxidant capacity of the extracts by the use of central composite rotatable designs. Optimum extraction conditions lead to significant reduction of extraction time compared to conventional extraction methods. Under optimum conditions, extracts were composed of 1614.80 mg GAE. g-1 and 807 mg artepillin C. g-1. Extracts were effective in retarding the oxidation in oil-in-water emulsions subjected to accelerated tests. Green propolis extracts (up to 200 did not increase Saccharomyces cerevisiae cell damage after 4 hours of exposure, indicating its antioxidant effect and potential innocuity. Results demonstrated the antioxidant properties of the propolis extract was similar or better than the ones from synthetic antioxidants and warrant further investigation to determine its potential industrial application.
  • Inhibition of apricot polyphenol oxidase by combinations of plant
           proteases and ascorbic acid

    • Abstract: Publication date: Available online 11 September 2019Source: Food Chemistry: XAuthor(s): Ala eddine Derardja, Matthias Pretzler, Ioannis Kampatsikas, Malika Barkat, Annette RompelAbstractThe present research investigates the long term inhibition of enzymatic browning by inactivating the polyphenol oxidase (PPO) of apricot, using combinations of plant proteases and ascorbic acid (AA). The selected proteases were able to inactivate PPO at pH 4.5, with the degree of inactivation proportional to incubation time and protease concentration. Papain was the most effective protease, with 50 μg completely inactivating PPO in less than one hour. AA prevented browning reactions that occur before or during PPO inactivation by protease. The combinations of AA/proteases were highly effective in vitro, where 2 mM AA/500 μg proteases inhibited PPO activity completely over 24 hours. The combination of AA/proteases was also effective in vivo, as treated apricot purees preserved their color (p< 0.0001, compared to untreated samples after 10 days of storage). The results demonstrate that AA/proteases combinations constitute a promising practical anti-browning method with feasible application in the food industry.
  • Diversely positive-charged gold nanoparticles based biosensor: A
           label-free and sensitive tool for foodborne pathogen detection

    • Abstract: Publication date: Available online 23 August 2019Source: Food Chemistry: XAuthor(s): Tong Bu, Pei Jia, Jinghan Liu, Yingnan Liu, Xinyu Sun, Meng Zhang, Yongming Tian, Daohong Zhang, Jianlong Wang, Li WangAbstractGold nanoparticles (AuNPs)-based lateral flow strip (LFS) enables a quick screening of foodborne bacteria in point-of-care (POC) diagnostics but suffers from the cumbersome labeling of antibodies and poor sensitive performance. Here, we innovated a label-free immunoassay to detect pathogenic bacteria by introducing diversely positive charges functionalized AuNPs ((+) AuNPs). The (+) AuNPs can be loaded on negatively charged bacteria via electrostatic interaction, leading to a color labeling to target bacteria. Afterward, the (+) AuNPs-bacteria complex can be specifically captured by monoclonal antibody (McAb) immobilized on test (T)-line. Under optimum conditions, the proposed LFS exhibited a lowest detectable concentration of 103 CFU/mL for Salmonella enteritidis (S. enteritidis) and could be well applied in drinking water, lettuce and pork samples. Moreover, this novel (+) AuNPs-LFS possessed a universal applicability, which could also be used for detecting Escherichia coli O157 (E. coli O157) with a superior sensitivity (104 CFU/mL) and specificity.
  • Application of two-dimensional gel electrophoresis technique for protein
           profiling of Indian black gram varieties and detection of adulteration in
           black gram-based food products using comparative proteomics

    • Abstract: Publication date: Available online 22 August 2019Source: Food Chemistry: XAuthor(s): Dhanashree Amane, Laxmi AnanthanarayanAbstractIn the present study, protein fingerprints from six novel Indian black gram varieties were obtained using 2D-GE. The results revealed the presence of thirteen well-resolved protein spots in all six varieties. Analysis of the fingerprints using PD Quest™ revealed differential protein expression. In addition, six proteins were found to be uniquely expressed in varieties PDKV Black Gold and TAU-1. Further, analysis of 2D patterns of black gram and potential adulterants such as refined wheat flour and white pea using PD Quest™ revealed the presence of proteins with MW 15.0 kDa, pI 4.89 (refined flour) and MW 21.5 kDa, pI 5.70 (white pea), which can be considered as biomarkers for their presence in black gram food products. The method was sensitive enough to detect adulteration at 5% level and could successfully detect the potential presence of refined flour in one of the black gram papad samples analysed during the study.
  • Effects of emulsifiers on the moisture sorption and crystallization of
           amorphous sucrose lyophiles

    • Abstract: Publication date: Available online 20 August 2019Source: Food Chemistry: XAuthor(s): Adrienne L. Voelker, Gianna Verbeek, Lynne S. Taylor, Lisa J. MauerAbstractThe crystallization of amorphous sucrose can be problematic in food products. This study explored how emulsifiers (a range of sucrose esters, polysorbates, and soy lecithin) impact the moisture sorption and crystallization of amorphous sucrose lyophiles. Solutions containing sucrose with and without emulsifiers were lyophilized, stored in desiccators, and analyzed by x-ray diffraction, infrared spectroscopy, and polarized light microscopy over time. Moisture sorption techniques, Karl Fischer titration, and differential scanning calorimetry were also used. Different emulsifiers had varying impacts on sucrose crystallization tendencies. Polysorbates enhanced sucrose crystallization, decreasing both the RH and time at which sucrose crystallized. These lyophiles did not collapse upon crystallization, unlike all other samples, indicating the likelihood of variations in nucleation sites and crystal growth. All other emulsifiers stabilized amorphous sucrose by up to a factor of 7x, even in the presence of increased water absorbed and independent of glass transition temperatures, indicating emulsifier structure governed sucrose crystallization tendencies.
  • Effect of Cold plasma on Polyphenol oxidase inactivation in cloudy apple
           juice and on the quality parameters of the juice during storage

    • Abstract: Publication date: Available online 8 August 2019Source: Food Chemistry: XAuthor(s): A.E. Illera, S. Chaple, M.T. Sanz, S. Ng, P. Lu, J. Jones, E. Carey, P. BourkeAbstractDirect cold plasma treatment has been investigated as an alternative non-thermal technology as a means of maintaining and improving quality of fresh cloudy apple juice. Process variables studied included type of plasma discharge, input voltage and treatment time on polyphenol oxidase (PPO) inactivation. Spark discharge plasma at 10.5 kV for 5 minutes was the best treatment, with near total inactivation of PPO achieved, although good PPO inactivation was also recorded using shorter treatment times. Residual activity (RA) of PPO was 16 and 27.6 % after 5 and 4 minutes of treatment respectively. This PPO inactivation was maintained throughout the storage trials, but decreased with samples treated for a shorter time. Plasma treatment improved key quality parameters of Golden delicious cloudy apple juice, with retention of critical quality parameters during extended storage trials. Color was the most noticeable change, which was enhanced with retention of a greener color. An increase of 69 and 64 % was obtained in the total phenolic content after 4 and 5 minutes of treatment, respectively. Therefore, cold plasma was demonstrated to be a good alternative to traditional heat treatments for enhanced quality retention of fresh cloudy apple juice and over its storage.
  • Detection and quantification of adulterations in aged wine using rgb
           digital images combined with multivariate chemometric techniques

    • Abstract: Publication date: Available online 5 July 2019Source: Food Chemistry: XAuthor(s): Carlos Herrero-Latorre, Julia Barciela-García, Sagrario García-Martín, Rosa M. Peña-CrecenteAbstractA method has been developed to authenticate aged high-quality wines and to quantify their potential adulterations through multivariate analysis and regression techniques applied to the obtained RGB digital images. Wines of pure Gran Reserva, Crianza, and Joven Rioja as well as synthetic adulterated Gran Reserva samples were studied. Digital images were obtained by a single and inexpensive lab-made device. Each sample was characterized by means of the 256 channels intensities from the RGB-colorgram. Multivariate image analysis revealed differences among the wine classes, and between genuine-aged and adulterated samples. Partial least squares regression was used to develop a model for estimating the adulteration degree of Gran Reserva wines. The model achieved good prediction (RMSEP = 1.6), appropriate precision (RSD = 2.5%) and suitable LOD (2.3%) to quantify cost-effective adulterations. The present method, due to simplicity and low cost, could provide an appropriate alternative to the traditional chemical authentication methods.
  • Composition and Content of Phenolic Acids and Avenanthramides in
           Commercial Oat Products: are Oats an Important Polyphenol Source for

    • Abstract: Publication date: Available online 4 July 2019Source: Food Chemistry: XAuthor(s): Gulten Soycan, Manuel Y. Schar, Angelika Kristek, Joanna Boberska, Sarah N.S. Alsharif, Giulia Corona, Peter R. Shewry, Jeremy P.E. SpencerAbstractOats contain a range of phenolic acids and avenanthramides which may have healthbenefits. Analysis of 22 commercial oat products (oat bran concentrate, oat bran, flaked oats, rolled oats and oatcakes) using HPLC-DAD detected eleven bound and thirteen free + conjugated phenolic acids and avenanthramides. The oat products (excluding concentrate) provided between 15.79 to 25.05 mg total phenolic acids (9.9 to 19.33 mg bound, 4.96 to 5.72 mg free +conjugated) and between 1.1 and 2 mg of avenanthramides in a 40g portion while an 11g portion of oat concentrate provided 16.7 mg of total phenolic acids (15.17 mg bound, 1.53 mg free + conjugated) and 1.2 mg of avenanthramides. The compositions and concentrations of the components in the different products were broadly similar, with the major component being ferulic acid (58-78.1%). The results show that commercial oat products are a source of phenolic acids and avenanthramides for consumers.
  • Streamlined approach for careful and exhaustive aroma characterization of
           aged distilled liquors

    • Abstract: Publication date: Available online 11 June 2019Source: Food Chemistry: XAuthor(s): Wenqi Zhu, Keith R. CadwalladerAbstractSolvent-assisted flavor evaporation (SAFE) is considered to be the best overall method to produce a “clean” aroma extract to avoid the loss of labile aroma compounds or the formation of thermally generated artifacts during gas chromatography (GC) analysis. However, SAFE is both time consuming and labor intensive, especially when applied repeatedly for quantitation by stable isotope dilution analysis (SIDA), which requires the addition of isotopes within specific mass ratios ranges relative to target analytes. The streamlined approach described herein allows for accurate quantitation of odor-active components in liquor products with a single SAFE operation. The quantitative results achieved by this method are nearly identical for most odor-active components, except for specific semi-volatile constituents not recovered well by SAFE (e.g., vanillin and syringaldehyde in oak-aged liquors). The streamlined approach provides a simple and convenient way to expedite the careful and exhaustive study of the flavor chemistry of aged liquors.
  • Alterations in physicochemical and functional properties of buckwheat
           straw insoluble dietary fiber by alkaline hydrogen peroxide treatment

    • Abstract: Publication date: Available online 14 May 2019Source: Food Chemistry: XAuthor(s): Xuemei Meng, Fang Liu, Yao Xiao, Junwei Cao, Min Wang, Xuchang DuanAbstractTo enhance the physicochemical and functional properties of insoluble dietary fiber (IDF) from buckwheat straw, we investigated the effects of alkaline hydrogen peroxide (AHP) treatment. Electron microscopy showed that the IDF had regular and compact tubes that turned into wrinkled lamellar products. After AHP treatment, X-ray diffraction indicated that the crystalline structure of the IDF was perturbed. And an undesirable decrease was observed in the content of hydroxybenzoic acid derivatives, hydroxycinnamic acid derivatives, flavonoids and the antioxidant capacity of IDF modified by AHP; however, the hydration properties (such as water holding capacity), α-amylase inhibition activity and glucose adsorption capacity of IDF were significantly enhanced by AHP. Furthermore, AHP led to a redistribution of monosaccharides in soluble dietary fiber and IDF, an interesting finding hinting at the mechanism and potential applications of AHP modification of IDF. In this study, AHP enhanced the physiological and functional properties of buckwheat straw IDF.
School of Mathematical and Computer Sciences
Heriot-Watt University
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