Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (105 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 19)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription  
Archiva Zootehnica     Open Access  
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: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
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: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 4)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
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: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 2)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

        1 2     

Similar Journals
Journal Cover
European Food Research and Technology
Journal Prestige (SJR): 0.737
Citation Impact (citeScore): 2
Number of Followers: 8  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385
Published by Springer-Verlag Homepage  [2469 journals]
  • Fatty acid composition, squalene and elements in apple by-products:
           comparison between ancient cultivars and commercial varieties

    • Free pre-print version: Loading...

      Abstract: Abstract The manufacturing of apple-based products leads to high volumes of apple pomace (about 25% of the fresh fruit), whose exploitation would be desirable. The aim of this study was to investigate the content of bioactive substances and elements in this waste material. Fatty acids, squalene content and mineral composition were determined in peel and seeds of the fruits of four commercial varieties and seven ancient cultivars. Peel lipid extract resulted to have optimal n-6/ n-3 polyunsaturated fatty acids ratio (1.5–7.6), encouraging possible exploitations in nutraceutical formulations. Squalene, a triterpene with several bioactivities, showed a content of 1.7–24.7 and 0.9–2.9 mg/100 g in fresh seeds and peels, respectively, with the highest values in commercial varieties. Regarding the mineral content, resulted to be generally higher in ancient varieties, potassium was the most abundant (56.1–91.3 and 80.0–193.1 mg/100 g, in fresh seeds and peels, respectively), followed by phosphorus (26.8–63.8 and 8.7–75.3 mg/100 g, respectively) and magnesium (24.3–47.7 and 5.3–30.8 mg/100 g, respectively). Among micronutrients, apple pomace resulted to be a good source of iron (0.32–0.98 and 0.11–0.78 mg/100 g in fresh seeds and peels, respectively), manganese (0.25–0.60 and 0.05–0.33 mg/100 g, respectively) and zinc (0.15–0.42 and 0.03–0.12 mg/100 g, respectively).
      PubDate: 2022-06-01
       
  • Development of an immunomagnetic nanoparticle-based lateral flow assay for
           detecting major kiwi allergen Act d1 in processed foods

    • Free pre-print version: Loading...

      Abstract: Abstract Kiwi is famous for its health-giving nutrients, but it is also a well-known allergenic fruit. In this work, an immunomagnetic nanoparticle-based lateral flow assay (IMNP-based LFA) is developed for detecting the major kiwi allergen, Act d1. Immunomagnetic separation by IMNPs is used to reduce the matrix effect and concentrate the target. Under optimized assay conditions, the visual limit of detection (vLOD) of the developed assay was 5 ng/mL Act d1 in the reaction buffer with a linear range from 5 to 1000 ng/mL. Its vLOD was estimated to be 25 ng/mL of Act d1 in juice and cookies. The assay exhibited favorable precision and reproducibility since the coefficient of variation (CV) values of inter-assay and intra-assay were all below 15%. Twenty-eight food samples were analyzed using the developed method, and the sensitivity and specificity of the assay in analyzing processed food samples were 85.7% and 100%, respectively. In summary, the developed IMNP-based LFA has potential to detect Act d1 residues in foods to protect people with a kiwi allergy from accidentally ingesting kiwi.
      PubDate: 2022-06-01
       
  • Rapid and visual detection of viable Staphylococcus aureus in pork and
           pork products by PMA and saltatory rolling circle amplification

    • Free pre-print version: Loading...

      Abstract: Abstract The aim of this study was to establish a rapid and visual nucleic acid isothermal amplification method for the detection of viable Staphylococcus aureus (S. aureus) in pork and pork products. The method was based on saltatory rolling circle amplification (SRCA) combined with propidium monoazide (PMA). Eighteen S. aureus strains and 29 non-S. aureus strains were used for the specificity evaluation. The sensitivity and detection limit of PMA–SRCA assay through fluorescence visualization were 2.6 × 101 CFU/mL and 6.6 × 101 CFU/mL, respectively. Compared with PMA–PCR assay, the PMA–SRCA method by fluorescence visualization exhibited a 1000-fold higher sensitivity. A total of 123 pork samples were tested for S. aureus contamination, and the results indicated that the relative sensitivity, specificity and accuracy of PMA–SRCA method were 100, 99.12 and 99.19%, respectively, compared with ISO method. In conclusion, the PMA–SRCA assay can reduce the false-positive detection rate of S. aureus in pork and pork products.
      PubDate: 2022-06-01
       
  • Development of a new HPLC method for rapid histamine quantification in
           fish and fishery products without sample clean-up

    • Free pre-print version: Loading...

      Abstract: Abstract HPLC methods are among the most studied and validated techniques for the quantification of histamine in fish and fishery products; nonetheless, most of these methods require laborious sample extraction and purification. For this purpose, in the present study, an HPLC-FLD method without any sample clean-up procedure was developed, validated and applied for histamine quantification in various fish samples. Histamine was extracted from fish and fishery products samples with perchloric acid; then a simple precolumn derivatization with o-phthalaldehyde was performed in the presence of the reducing agent 2-mercaptoethanol. Once the derivatization was carried out, the separation was performed with a reverse phase HPLC system. In terms of validation, good linearity and specificity over a concentration range from 12.5 to 200 mg/kg were achieved. Also, convenable precision with relative standard deviations smaller than 5.92%, accuracy ranged from 0.40 to 1.84%, and satisfactory recoveries ranged from 100.44 to 101.84%, were obtained. The detection and the quantification limits were calculated at 2.8 and 4.3 mg/kg, respectively. In addition, the effectiveness of the method was evaluated by the analysis of reference materials, proficiency tests and various type of samples. Moreover, the developed method was found to be simple, rapid, and reliable.
      PubDate: 2022-06-01
       
  • Antioxidant effect of traditional and new vinegars on functional
           oil/vinegar dressing-based formulations

    • Free pre-print version: Loading...

      Abstract: Abstract Vinegar and vegetable oil are frequently used in emulsion formulations, allowing the fabrication of new functional foods. In the present study, a potentially functional oil/vinegar dressing was formulated using an enriched omega-3 fatty acids oil blend (high-oleic sunflower and soybean oil) and several kinds of naturally occurring biophenols (white wine, red wine, pomegranate, apple, malt, alcohol, olive, and olive leaf vinegar). In the present study, vinegar and oil were efficaciously emulsified with an ultrasound bath without any addition of emulsifiers. Accelerated oxidation tests have been carried out on the oil/vinegar dressing samples. Most types of vinegars (i.e., white and red wine, pomegranate, apple, malt, and alcohol) shown to not affect the oxidation processes of oil/vinegar dressing. Interestingly, olive vinegar, obtained by the fermentation of olive-oil-mill wastewaters, and olive leaf vinegar, obtained by the maceration of leaves in alcohol vinegar, exhibited clear antioxidant activity. Results obtained may be helpful in developing a range of natural and healthy ingredients for the formulation of novel and functional foods.
      PubDate: 2022-06-01
       
  • Influence of wet extrudates from pumpkin seed proteins on drying, texture,
           and appearance of dry-cured hybrid sausages

    • Free pre-print version: Loading...

      Abstract: Abstract Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling and final product properties. In this study, pork meat was partially replaced with texturized pumpkin seed proteins at 12.5, 25, 37.5, and 50% to obtain dry-cured hybrid meat sausages and their ripening (acidification, drying) during 21 days and final product properties (texture, sensory) were characterized and compared to a control (all-meat formulation). The drying behavior and distribution of moisture and free water of hybrids with extrudate contents of 12.5 and 25% were comparable to the sample made with meat and no significant (p > 0.05) differences in proximate composition were found. In contrast, higher meat replacement levels resulted in distinct changes of compositional and textural attributes i.e. chewiness was decreasing by up to 70%. Results suggested 25% of extrudates as an important threshold in manufacture of hybrid dry-cured sausages due to alterations in their ability to bind or release water. Results may be used to understand the influence of alternative texturized proteins in hybrid formulations and help product developers to understand related process and product relevant changes.
      PubDate: 2022-06-01
       
  • Quantification of tocochromanols in vitamin E dietary supplements by
           instrumental thin-layer chromatography

    • Free pre-print version: Loading...

      Abstract: Abstract A variety of vitamin E dietary supplement capsules (DSC) based on different natural oils or synthesis products are currently found on the market whose vitamin contents need to be controlled before and after marketing. Here, we present an instrumental thin-layer chromatography (TLC) method which allows a direct determination of all tocopherols (T) and tocotrienols (T3) as well as α-tocopherol acetate simultaneously in one run with short analysis time. For this purpose, contents of the DSC were extracted, applied on silica gel 60 plates, and developed with n-hexane/ethyl acetate/acetic acid, 90:10:2 (v/v/v) as mobile phase. The UV scan of the plate at 293 nm was used for quantification based on the peak height. Following the scan, the plate was treated with 10% sulphuric acid in methanol which led to characteristic yellow-to-brown colouring of the tocochromanol spots which allowed to distinguish tocochromanols from matrix components with similar Rf values. In most cases, determined vitamin E contents matched well with the information listed on the label of the investigated DSC samples. The method is fast, easy to perform and gently treats the analytes as it requires no thermal treatment prior to quantification, which makes it suitable as a screening method.
      PubDate: 2022-06-01
       
  • Molecular characterisation of an atypical coconut-like odour in cocoa

    • Free pre-print version: Loading...

      Abstract: Abstract Parallel application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odour activity values as ratios of the concentrations to the odour threshold values suggested δ-2-decenolactone as the crucial compound. Chiral analysis showed the presence of pure (R)-δ-2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)-δ-2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)-δ-2-decenolactone in the final products, the chocolate industry may consider its odour threshold value, that is 100 µg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection.
      PubDate: 2022-06-01
       
  • Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues
           and their enzymatic generation

    • Free pre-print version: Loading...

      Abstract: Abstract The volatile compounds associated with unpleasant smells in rabbit fish tissues, including muscle, skin, viscera and stomach contents, were studied using solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC–MS). A lipid oxidation model system was used to demonstrate how volatile compounds formed. In the model system, crude enzymes extracted from rabbit fish viscera were incubated with dominant polyunsaturated fatty acids (PUFA), including n-6 PUFA (arachidonic acid (ARA), linoleic acid (LA)) and n-3 PUFA (docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)). The key odour compounds contributing to the overall smell of rabbit fish meat were hexanal and 1-octen-3-ol, which were also the main volatile compounds generated from the reaction of crude enzyme and ARA. In addition, various volatile compounds were generated in the model system, indicating the presence of lipoxygenase (LOX) in rabbit fish tissue. The highest level of enzymatically generated compounds was observed with an ARA reaction, suggesting the highlighting substrate specificity of rabbit fish viscera LOX and ARA. Our findings indicate that volatile compounds associated with the unpleasant smell in this herbivorous species are due to PUFA oxidation, particularly ARA, initiated by LOX.
      PubDate: 2022-06-01
       
  • A universal primer distinguishable PCR (UP-D-PCR) method for simultaneous
           identification and differentiation of bovine- and ovine/caprine-derived
           ingredients in ruminant feeds

    • Free pre-print version: Loading...

      Abstract: Abstract Illegal addition of bovine- and ovine/caprine-derived ingredients into ruminant feeds would increase the risk of spreading transmissible spongiform encephalopathies (TSE). In this study, a nuclear DNA sequence with 18-bp deletion in ovine/caprine genomes was screened for specific detection of bovine- and ovine/caprine-derived ingredients in ruminant feeds. A universal primer distinguishable PCR (UP-D-PCR) method based on these sequence differences was then established, which is capable of simultaneously identifying and distinguishing bovine (125 bp) and ovine/caprine (107 bp) in one reaction, with a sensitivity of 0.1 ng DNA or 1% meat and bone meal (MBM). The specificity of UP-D-PCR was strictly tested with 20 animal species and 3 feed materials, and the stability and reliability were adequately evaluated in different individuals of 4 bovine species and 5 ovine/caprine breeds. The co-detection ability of UP-D-PCR method was further confirmed in binary meat mixture samples. Five commercial feed samples were accurately analyzed by the UP-D-PCR method, showing good applicability. The method developed in this study will provide an accurate, efficient, and low-cost technology to combat illegal addition in ruminant feeds and protect human and livestock health.
      PubDate: 2022-06-01
       
  • How alanine catalyzes melanoidin formation and dehydration during
           synthesis from glucose

    • Free pre-print version: Loading...

      Abstract: Abstract The chemical composition of melanoidins formed from glucose (Glc) and alanine (Ala) in different molar ratios was investigated using UV/Vis, FTIR, EPR spectroscopy and elemental analysis (EA). Melanoidin samples were prepared at varying molar ratios of Glc and Ala ranging from 10:1 to 1:10 (Glc:Ala). Reaction systems containing a higher molar ratio of Ala show higher melanoidin yields and higher UV/Vis absorbance. This indicates that an excess of Ala facilitates the formation of larger π-electron systems and catalyzes the melanoidin formation. EPR spectroscopy showed more radicals in Ala enriched samples. The EA data suggest that during the formation of melanoidin from Glc and Ala higher amounts of amino acid support dehydration of the reaction products. On the basis of our data, we postulate the structures of products and intermediates for the reaction at different Glc/Ala ratios. PCA of the FTIR spectra allows to separate different melanoidin samples formed at varying molar ratios indicating their different molecular compositions.
      PubDate: 2022-06-01
       
  • A rheometer-based method to determine the crystal types of cocoa butter in
           white chocolate

    • Free pre-print version: Loading...

      Abstract: Abstract Understanding of cocoa butter crystallization mechanism throughout chocolate production is an important part to achieve the desired quality of chocolate. The alterations in the polymorphic composition of cocoa butter have a significant effect on the crystal stability and the tendency of the crystal to transition into other forms. In this study, rheological analysis by temperature scanning test used to evaluate characteristic gelling and melting properties, was applied to white chocolate samples which were melted at different temperatures (37 °C, 50 °C) and solidified at different storage conditions (25 °C, 4 °C, − 18 °C) as well as to solid white chocolate samples (control) which have not been melted at all. The goal was to determine the chocolate melting temperature by identifying the starting point (onset) of the descent of the prob gap as a result of the deterioration of solid phase of chocolate samples in the rheometer. The crystals contained in the solid white chocolate were not determined using any rheological method so far. However, in this study, the crystal types composing the main body of the three white chocolate samples were determined by rheometer. Consequently, the effect of melting and resolidifying of white chocolate on the possible cocoa butter crystal types throughout the storing process has been observed. Further evaluation has been made on the fatty acid profile of chocolate to detect whether the variations in crystal types is originating from fatty acid composition or not. It was found that palmitic acid, stearic acid and oleic acid are the dominating acids in white chocolate and there is no statistically significant difference between fatty acid compositions (p > 0.05).
      PubDate: 2022-06-01
       
  • Constant temperature mashing at 72 °C for the production of beers with a
           reduced alcohol content in micro brewing systems

    • Free pre-print version: Loading...

      Abstract: Abstract In this paper, we present a constant temperature mashing procedure where grist made of Pilsner malt is mashed-in directly in the temperature regime of alpha-amylase activity, thus omitting all conventional steps, followed by constant temperature mashing at 72 °C. The aim was to investigate an alternative mashing procedure for the production of alcohol-reduced beers. The mashing proceeds with a rapid buildup of sugars and is completed after 120 min at the latest, giving an iodine normal and clear wort. However, the distribution of the different sugars in the worts is strongly altered, in comparison to a more classical mashing procedure. The free amino nitrogen (FAN) concentration is sufficient for vivid fermentation with the bottom fermenting yeast Saccharomyces pastorianus TUM 34/70. The lag phase and initial fermentation performance of this yeast strain are comparable for conventionally and isothermally (72 °C) mashed wort. Under the given conditions the fermentation of the isothermally (72 °C) made wort is finished after 6 days whereas a conventional wort needs 4–5 days more to be completed. The alcohol concentration is remarkably reduced by isothermal mashing leading to roughly 3.4 vol.-% with an original gravity of 11°P whereas with a conventional mashing procedure 4.4 vol.-% are obtained for the same original gravity. In both cases the concentrations of the fermentation by-products are comparable. A preliminary comparison of taste and foam stability did not show striking differences. Constant temperature mashing at 72 °C is a simple way to reduce the alcohol content of beer enriching it at the same time with non-fermentable sugars.
      PubDate: 2022-06-01
       
  • Acorn flour and sourdough: an innovative combination to improve gluten
           free bread characteristics

    • Free pre-print version: Loading...

      Abstract: Abstract Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages. The aim of this study was to explore the interaction of acorn flour supplementation (up to 35%) to rice flour and sourdough process to obtain rice based GFB. Different levels of rice flour replacement with acorn flour (0%, 23% and 35%), and sourdough (20%) were tested in a basic GFB recipe, and technological, nutritional, and functional GFB characteristics evaluated. The combination of acorn flour and sourdough was responsible for acidifying dough and bread. Breads containing 35:65 acorn flour: rice flour led to harder breads with lower crumb luminosity and with reddish and brownish tones, besides improved structural features when adding sourdough. That combination of sourdough and acorn flour reduced the rate and the extent of starch hydrolysis, as well as increase the minerals content, total phenolic compounds and antioxidant activity. Therefore, the combination of acorn flour and sourdough process allows obtaining rice based GFB with better nutritional pattern.
      PubDate: 2022-06-01
       
  • Monitoring the volatile composition and change in different geographical
           regions and harvest time of Chinese truffle (Tuber indicum Cooke &
           Massee)

    • Free pre-print version: Loading...

      Abstract: Abstract Truffle is ectomycorrhizal ascomycota and produces hypogeous edible ascocarps, which was globally acknowledged as one of the most expensive food in the gastronomy market due to its unique flavor and texture, good culinary properties as well as health value. The volatile organic compounds (VOCs) are the important contributor for truffle unique flavor. In this study, the VOCs of the Chinese black truffle T. indicum ascocarps from seven different geographical regions and five harvest time in China were analyzed using gas chromatography–mass spectrometry (GC–MS). Total 589 compounds were analyzed and 1-octen-3-ol had the highest content in all analyzed samples. Discriminant analysis was carried out on the VOCs to build the models which can determine T. indicum collection region and time authenticity. This study clearly illustrated the characteristics of the VOCs profile of Chinese black truffle in relation to geographical regions and harvest time and provide profitable information for the scientific collection, conservation and utilization of the precious truffle resources in China in future.
      PubDate: 2022-06-01
       
  • Kinetic modeling of a Sangiovese wine’s chemical and physical parameters
           during one-year aging in different tank materials

    • Free pre-print version: Loading...

      Abstract: Abstract The present study aimed to model the kinetics of factors involved in wine aging to highlight the effects caused by different tank materials. It is known that materials affect wine composition through releasing of tannins, elementals and allowing different level of oxygen permeation. To monitor how the composition of a red wine was influenced by the contact with different kind of material, a Sangiovese red wine from the 2018 harvest was aged for one-year simultaneously in six different 5 hL tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, raw earthenware, new and used oak wood. The registered differences were described through kinetic modeling of some wine’s chemical and physical parameters. In particular, the one-year evolution of the dissolved oxygen, redox potential and phenolic composition of the wines showed significant differences according to the tank material. Like the oak barrels, the raw earthenware amphorae and uncoated concrete tanks enhanced the polymerisation of the phenolic fraction of the wine. Instead, the stainless steel and epoxy-coated concrete proved to be the most chemically inert materials as they showed the least variability of redox potential and the lowest degree of color evolution.
      PubDate: 2022-06-01
       
  • Texture profile analysis and sensory evaluation of commercially available
           gluten-free bread samples

    • Free pre-print version: Loading...

      Abstract: Abstract The need for better quality gluten-free (GF) bread is constantly growing. This can be ascribed to the rising incidence of celiac disease or other gluten-associated allergies and the widespread incorrect public belief, that GF diet is healthier. Although there is a remarkable scientific interest shown to this topic, among the numerous studies only a few deals with commercially available products. The gap between research and commercial reality is already identified and communicated from a nutritional point of view, but up to date texture studies of commercial GF breads are underrepresented. In this study, 9 commercially available GF bread were compared to their wheat-based counterparts from texture and sensory viewpoints. Results showed that among GF loaves products, some performed significantly better at hardness and springiness attributes during the 4-day-long storage test compared to the wheat-based products. Two of GF cob breads performed significantly better or on the same level as the wheat-based cob regarding to hardness and cohesiveness during 3 days. Among sensorial properties mouth-feel, softness and smell were evaluated as significantly better or similarly for some GF versus wheat-based products. Two GF bread had more salty taste which reduced the flavor experience. Both the texture and sensory data of the storage test indicate that the quality of some GF bread products has significantly improved in the recent years; they stayed comparable with their wheat-based counterparts even for a 4-day-long storage period.
      PubDate: 2022-06-01
       
  • Extraction, purification and stability of C-phycocyanin from Arthrospira
           platensis

    • Free pre-print version: Loading...

      Abstract: Abstract C-phycocyanin is a highly valuable phycobiliprotein from Arthrospira platensis. However, its extraction, purification and conservation currently limit its commercial use. We review here the most common techniques and less conventional methods. Simple incubation in phosphate buffer at neutral pH can give high yields (> 100 mg/g) and even high protein purity (> 0.7) if the parameters (buffer concentration, temperature, incubation time, Arthrospira platensis. state etc.) are chosen correctly. This method is preferable to incubation in distilled water or acid solutions. Some mechanical, physical or thermal treatments can improve the extraction yield and accelerate the release of C-phycocyanin. Ultrasound-assisted extraction has been widely studied and probes generally give higher extraction yields than baths (> 100 mg/g) in less than 30 min. This technique can be coupled with others, such as freeze–thaw methods, to improve protein release. Indeed, freeze–thaw cycles are an efficient destructuring technique that can be used alone or as a pretreatment. Bead mills or pulsed electric fields can also be used to extract C-phycocyanin, but there is room for improvement in the choice of operating parameters. For purification of the extracted pigments, salting out or aqueous two-phase extraction can be used to increase phycocyanin grade. More advanced purification methods, mostly based on chromatography, can provide addition improvement. C-phycocyanin stability is dependent principally on pH and temperature, and is higher between pH 5 and pH 7 and at temperatures below 40 °C, but the use of various preservatives or conditioning can increases its lifetime.
      PubDate: 2022-06-01
       
  • Aptasensor based on fluorescence resonance energy transfer for the
           determination of kanamycin

    • Free pre-print version: Loading...

      Abstract: Abstract Based on fluorescence resonance energy transfer, an ultrasensitive aptasensor was designed to detect kanamycin. Carbon quantum dots (CQDs) connected to the 3′ end of the hairpin aptamer (HP) acted as energy donor, while gold nanoparticles (AuNPs) bound to the 5′ end of HP acted as energy acceptor. The interaction due to the overlapping between absorption spectrum of AuNPs and emission spectrum of CQDs led to an obvious quenching. After adding kanamycin, the specific binding between target and HP made the HP structure change. Then, the distance between CQDs and AuNPs increased gradually, and fluorescence intensity would recover. Therefore, the recovery of fluorescence intensity can be used for kanamycin detection via optical responses. Under optimal conditions, fluorescence intensity had a good linear relationship with the logarithm of kanamycin concentration. The detection limit of kanamycin was 5.7 pM (3.22 × 10–3 μg/kg) and the detection concentration of kanamycin concentration was 0.01–500 nM (5.65 × 10–3–282.80 μg/kg). The aptasensor was also applied into the determination of kanamycin residues in milk.
      PubDate: 2022-06-01
       
  • The functionality, bioavailability, and bioactive peptides in white
           cheeses produced in Turkey

    • Free pre-print version: Loading...

      Abstract: Abstract The main objectives of this study were to determine antioxidant, angiotensin-converting enzyme-inhibitory (ACE-I), and antibacterial activities of traditional Turkish white cheeses. The bioactivities of the cheeses tested in the low-molecular-weight fractions of water-soluble extracts. The effect of in vitro digestion on the functional potential of white cheeses was also considered. The antioxidant activity of water-soluble extracts of white cheeses was tested with FRAP (Ferric Reducing Ability of Plasma) and ABTS [2,20-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid)] assays. Cow cheese and goat cheese showed better antioxidant activities in the FRAP and ABTS assays, respectively. However, after in vitro digestion, goat cheese displayed higher radical scavenging activity than its counterparts. Goat cheese also exhibited better ACE-I activity, although ACE-I activity was inhibited by the in vitro digestion, probably due to the further proteolysis of ACE-I peptides. All samples showed an antibacterial effect on Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 25923. The fractions were analyzed with orbitrap liquid chromatography–tandem mass spectrometry to determine the sequences of peptides. White cheeses contained 42 sequences previously reported as bioactive peptides with the functions of ACE-I, antioxidant, antimicrobial, inhibition of cholesterol solubility, osteoanabolic, and antidiabetic. White cheese is a rich source of bioactive peptides with various properties.
      PubDate: 2022-06-01
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 3.236.50.252
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-