item: #1 of 456 id: ijfs-1004 author: MIZAN, M.F.R.; JAHID, I.K.; PARK, S.Y.; SILVA, J.L.; KIM, T.J.; MYOUNG, J.; HA, S.D. title: EFFECTS OF TEMPERATURE ON BIOFILM FORMATION AND QUORUM SENSING OF AEROMONAS HYDROPHILA date: 2018-05-02 words: 5324 flesch: 61 summary: Thus, the present study demonstrates that temperature control in food processing environments may reduce A. hydrophila biofilm formation. Therefore, the results of this study will provide potential approaches to avoid contamination, as they reveal the temperatures favorable for A. hydrophila biofilm formation and quorum sensing. Ital. keywords: 2006; aeromonas; aeromonas hydrophila; ahl; ai-2; bacterium; biofilm; biofilm formation; broth; cell; clinical; control; crab; culture; cv026; department; different; effect; environmental; et al; experiments; factors; fig; food; formation; free; growth; harveyi; hydrophila; i.k; increase; incubation; independent; infections; ital; j. food; jahid; korea; lower; m.f.r; medium; microbiol; microtiter; min; mizan; optimum; plates; produce; production; quorum; results; s.d; salmonella; samples; sci; science; seafood; sensing; significant; species; strain; studies; study; supernatant; surfaces; temperature; university; usa; values; vibrio; violacein; virulence; vol; water cache: ijfs-1004.pdf plain text: ijfs-1004.txt item: #2 of 456 id: ijfs-1005 author: RIZZOLO, A.; CORTELLINO, G. title: BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES date: 2017-12-14 words: 6422 flesch: 66 summary: Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. Higher quality beverages may be obtained by using apple juice (‘Yellow’ type) and the apple:blueberry (50:50) blend (‘Red’ type). keywords: 2015; acid; amounts; anthocyanin; antioxidant; apple; apple juice; approx; beverages; blending; blueberry; blueberry juice; capacity; cheese; chemical; citric; clear; color; composition; compounds; concentration; content; cortellino; data; different; drink; error; et al; food; food sci; formulations; fruit; fruit juice; functional; g/100; glucose; higher; highest; index; ital; j. food; juice; lactic; lowest; means; mix; monomeric; organic; parameters; pear; phenolic; polymeric; ppc; protein; ratio; rcw; rcw beverage; rcw drink; red; ricotta; rizzolo; sci; soluble; sourness; strawberry; sucrose; sugar; sweetness; table; technol; test; total; tpc; tsi; tukey; type; value; vol; whey; yellow cache: ijfs-1005.pdf plain text: ijfs-1005.txt item: #3 of 456 id: ijfs-1015 author: DE SÃO JOSÉ, J.F.B.; MEDEIROS, H.S.; DE ANDRADE, N.J.; RAMOS, A.M.; VANETTI, M.C. D. title: EFFECT OF ULTRASOUND AND CHEMICAL COMPOUNDS ON MICROBIAL CONTAMINATION, PHYSICOCHEMICAL PARAMETERS AND BIOACTIVE COMPOUNDS OF CHERRY TOMATOES date: 2018-05-02 words: 9338 flesch: 57 summary: Microbiological analysis showed that treatment with silver nanoparticles at 6 mg/L in combination with ultrasound treatment demonstrated a significant reduction in the assessed microorganism content of the cherry tomatoes. Treatment with sodium dichloroisocyanurate, detergent-based surfactants, lactic acid, ultrasound treatment combined with detergent and ultrasound treatment combined with silver nanoparticles all led to increased ascorbic acid content during storage. keywords: 2010; 2012; 2013; 2016; acid; aerobic; agents; analysis; application; applied; ascorbic; ascorbic acid; bacteria; brazil; cao; carotene; carotenoids; cfu; changes; characteristics; chemical; cherry; cherry tomatoes; coli; color; combination; compounds; conditions; content; control; counts; day; detergent; dichloroisocyanurate; different; effect; end; escherichia; et al; firmness; food; food control; food sci; fresh; fruit; high; important; inactivation; interaction; ital; j. food; josé; khz; l-1; lactic; lactic acid; letter; lettuce; log; lower; lycopene; mesophilic; methods; microbial; microbiological; microorganisms; min; mold; nanoparticles; organic; p>0.05; parameters; period; physicochemical; processing; quality; reduction; regression; results; retention; samples; sanitization; sanitization treatments; sanitizers; sanitizing; sci; significant; silver; sodium; solution; standard; storage; study; são; technology; tenth; time; tomatoes; treatments; tss; ultrasound; ultrasound treatment; use; values; vanetti; vegetables; viçosa; vol; water; yeast cache: ijfs-1015.pdf plain text: ijfs-1015.txt item: #4 of 456 id: ijfs-1019 author: KRAJEWSKA, M.; ŚLASKA-GRZYWNA, B.; ANDREJKO, D. title: EFFECT OF INFRARED THERMAL PRE-TREATMENT OF SESAME SEEDS (SESAMUM INDICUM L.) ON OIL YIELD AND QUALITY date: 2018-05-02 words: 4586 flesch: 67 summary: Oil seeds. Oil seeds. keywords: 2011; acid; analysed; content; determined; effect; efficiency; extraction; fat; food; heated; heated seeds; heating; increase; induction; infrared; investigations; ital; koh; meq; method; minutes; moisture; non; oil; oils; oxidative; peroxide; pomace; pressed; process; quality; range; sci; seeds; sesame; sesame oil; sesame seeds; significant; stability; study; temperature; test; thermal; thermal treatment; time; treatment; value; vol; yield cache: ijfs-1019.pdf plain text: ijfs-1019.txt item: #5 of 456 id: ijfs-1020 author: CANUTI, V.; PUCCIONI, S.; STORCHI, P.; ZANONI, B.; PICCHI, M.; BERTUCCIOLI, M. title: ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY date: 2017-11-21 words: 6839 flesch: 62 summary: In order to assess the enological eligibility of grape clones, a grape reference model was developed using chemical parameters from commercially available Sangiovese wines, by performing a soft independent modeling of class analogy (SIMCA). Phase 2 – Sangiovese grape eligibility model (GEM) keywords: 2006; acidity; agric; analysis; anthocyanins; ap1; area; berry; cellular; characteristics; chemical; chianti; classico; clones; composition; considered; content; date; different; eligibility; et al; experimental; extractable; f09; factors; fig; food; gem; glucoside; grape; higher; highest; index; influence; ital; j. food; maturity; model; number; order; parameters; pca; pec; performance; phase; phenolic; potential; quality; r10; r24; region; results; richness; ripening; samples; sampling; sangiovese; sci; significant; simca; study; sugar; table; tannins; titratable; total; tri; tuscany; values; vineyards; vitis; vol; weight; wem; wines cache: ijfs-1020.pdf plain text: ijfs-1020.txt item: #6 of 456 id: ijfs-1023 author: CAPRARO, J.; MAGNI, C.; GIORGI, A.; DURANTI, M.; SCARAFONI, A. title: COMPARATIVE 1D- AND 2D-ELECTROPHORETIC PROTEIN PROFILES OF ANCESTRAL AND MODERN BUCKWHEAT SEEDS GROWN IN THE ITALIAN ALPINE REGION date: 2018-05-02 words: 2683 flesch: 60 summary: In this work, we applied a fast and reliable methodology based on electrophoretic analyses of seed proteins to identify candidate quality marker to be used to test and guarantee the designation of origin and authenticity of local buckwheat varieties. Can legume seed proteins be a valid alternative to animal sources to fulfill the growing need of food proteins? keywords: 13s; acidic; alpine; analyses; buckwheat; conditions; crop; cultivars; differences; duranti; electrophoretic; esculentum; et al; extraction; fagopyrum; family; fig; food; furest; globulin; greater; ital; kda; landraces; low; maps; molecular; naiłęcz; nustran; ohnishi; profiles; protein; scarafoni; sci; seeds; species; spots; storage; subunits; tataricum; teglio; valtellina; vol; work cache: ijfs-1023.pdf plain text: ijfs-1023.txt item: #7 of 456 id: ijfs-1029 author: LOMBARDI, S.J.; MACCIOLA, V.; IORIZZO, M.; DE LEONARDIS, A. title: EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE SHELF LIFE OF NATURAL GREEN TABLE OLIVES date: 2018-02-21 words: 6474 flesch: 62 summary: In the set group of Nat olives, the maximum and minimum values of lactic acid were C-Nat (0.24%) and B2-Nat (0.11%), respectively. Therefore, Nat olives may be claimed as a source of phenols having health-promoting properties. keywords: 2012; 2016; acid; acidity; analysis; bacteria; brine; characteristics; chemical; chemistry; cold; composition; compounds; conditions; content; debittering; different; enterobacteriaceae; et al; european; fatty; fermentation; food; green; higher; hydroxytyrosol; increase; international; ital; journal; lab; lactic; leonardis; lipid; macciola; method; mg/100; microbial; microbiology; months; n.d; nacl; naoh; nat; nat olives; natural; oil; oleuropein; olives; oxidation; phenols; point; processing; profile; pseudomonas; pulp; raw; samples; sci; science; sensory; significant; solution; spanish; standard; storage; study; style; table; table olives; taste; technology; temperature; total; vacuum; values; vol; water cache: ijfs-1029.pdf plain text: ijfs-1029.txt item: #8 of 456 id: ijfs-1047 author: BARILE, N.B.; NERONE, E.; SCOPA, M.; RECCHI, S. title: DEPURATION OF STRIPED VENUS CLAMS FOLLOWING ARTIFICIAL VIBRIONES CONTAMINATION date: 2018-05-04 words: 5263 flesch: 48 summary: Vibrio parahaemolyticus values after 72h contamination at controlled conditions: temperature 22°C and salinity 35%. TEST VP1 TEST VP2 TEST VP3 TEST VP4 MPN/100 Vibrio vulnificus values after 72h contamination at controlled conditions: temperature 22°C and salinity 35%. keywords: 1999; 2004; accumulation; adriatic; appl; bacterial; barile; bivalves; capacity; cholerae; clams; coli; colwell; conditions; consumption; contamination; depuration; different; effects; environ; environmental; et al; european; experiments; fact; filter; food; gallina; health; hours; human; initial; ital; journal; joven; levels; loads; lower; marine; microbiol; microbiology; microorganisms; molluscs; mpn/100; organisms; oysters; parahaemolyticus; parameters; pathogenic; periods; process; purification; results; salinity; sci; seawater; shellfish; species; specimens; spp; studies; study; system; table; tamplin; temperature; test; trials; values; venus; vibrio; vibrio parahaemolyticus; vibrio vulnificus; vol; vulnificus; vv2; vv3; water cache: ijfs-1047.pdf plain text: ijfs-1047.txt item: #9 of 456 id: ijfs-1054 author: FANTOZZI, P. title: THE ITALIAN ACADEMIC RESEARCH ON BEER: PAST, PRESENT AND FUTURE date: 2017-10-23 words: 9301 flesch: 60 summary: Determination of organic acid anions in Italian beers by a new HPLC method. At the beginning, the majority of Italian beer Firms were owned by Italian families: 1829. keywords: 2002; 2003; 2004; 2007; 2013; 2015; 2016; 2017; academic; acids; agricultural; albanese; alcohol; alcoholic; analysis; antioxidant; assobirra; barley; beer; beverages; bioprocess; birra; boffetta; bravi; breweries; brewers; brewing; buiatti; buiatti s.; cancer; capacity; cardiovascular; case; castelnuovo; characterization; chemistry; chromatography; cimini; clarification; clinical; consumption; content; control; course; craft; dal; del; determination; different; disease; donadini; donati; drinking; effects; engineering; environmental; epidemiology; european; european journal; evaluation; external; fact; fam; fantozzi; floridi; food; food chemistry; food research; food science; franceschi; francesco g.; free; fumi; g. 2017; gaetano; gallus; gasbarrini; ghiselli; gluten; health; heineken; high; hop; humulus; iacoviello; impact; important; industrial; industry; influence; institute; interest; internal; international; international journal; italian; italian beer; italian journal; italy; j. food; journal; lager; limited; low; lupulus; lwt; m.b; m.d; malt; malting; marconi; marconi o.; market; maso; mayer; meta; montanari; moresi; nardini; negri; novel; nutrition; papers; particular; peroni; perretti; perugia; phenolic; preference; prevention; process; production; products; project; public; quality; research; rice; risk; scaccini; scale; science; scientific; scientists; sensory; sileoni; situation; small; students; studies; study; table; talamini; tavani; teaching; technology; time; type; udine; universities; university; utilization; vecchia; vol; wheat; wine; wort; years cache: ijfs-1054.pdf plain text: ijfs-1054.txt item: #10 of 456 id: ijfs-1058 author: DAL VECCHIO, A.; MASSAGLIA, S.; MERLINO, V. M.; BORRA, D.; HAO, M. title: ITALIAN WINES IN CHINA’S E-COMMERCE MARKET: FOCUS ON PIEDMONT REGION PRODUCTS date: 2018-02-21 words: 8712 flesch: 70 summary: In this study an analysis was conducted on the market performance of Italian wines, in particular from Piedmont region, and consumer preference in the Chinese e-commerce market. n overview of the Chinese consumer of Italian wine was provided using the search indexes and sale volumes provided by the Taobao online platform. keywords: 2012; 2013; 2014; 2015; 2016; alibaba; analysis; average; barbera; barolo; bottles; brands; business; chain; chianti; china; chinese; chinese wine; classification; combination; commerce; consumers; consumption; data; development; doc; docg; emilia; et al; expensive; figure; food; france; goods; group; high; higher; important; importers; imports; increase; index; information; international; italian; italian red; italian wine; jiuxian; keyword; large; level; lockshin; low; malvasia; market; marketing; moscato; nebbiolo; new; number; offline; online; piedmont; piedmont wines; platforms; popular; potential; preference; price; products; professional; range; rank; red; red wines; region; regional; research; romagna; sales; sci; search; sellers; sparkling; study; supermarkets; table; taobao; tmall; total; trade; users; variety; veneto; vol; volume; website; wgvt; white; wine; wine market; years; yesmywine; yuan cache: ijfs-1058.pdf plain text: ijfs-1058.txt item: #11 of 456 id: ijfs-1068 author: LIU, B.; FENG, W.; PENG, B. title: MODELING AND OPTIMIZATION OF PROCESS PARAMETERS FOR IMPROVING OSMOTIC DEHYDRATION OF KIWIFRUIT date: 2018-06-28 words: 4369 flesch: 52 summary: A B Figure 2. Variation of WL and SG rates with time during kiwifruit osmotic dehydration under different sucrose concentrations at 50℃. 3.6. The predicted model for WL rate established by the response surface quadratic regression provided an adequate mathematical description of kiwifruit osmotic dehydration. keywords: 40.00(0; acid; analysis; ascorbic; concentration; conditions; content; dehydration; design; different; drying; effect; engineering; experimental; factors; food; independent; interaction; ital; journal; kiwifruit; loss; mass; model; official; optimal; optimization; osmotic; osmotic dehydration; osmotic temperature; osmotic time; parameters; process; processing; quadratic; rate; regression; response; samples; sci; science; significant; solution; sucrose; sucrose concentration; surface; table; technology; temperature; time; transfer; values; variables; vol; water; wl rate cache: ijfs-1068.pdf plain text: ijfs-1068.txt item: #12 of 456 id: ijfs-1070 author: DAĞHAN, Ş.; YILDIRIM, A.; MEHMET YILMAZ, F.; VARDIN, H.; KARAASLAN, M. title: THE EFFECT OF TEMPERATURE AND METHOD OF DRYING ON ISOT (URFA PEPPER) AND ITS VITAMIN C DEGRADATION KINETICS date: 2018-05-02 words: 8452 flesch: 66 summary: Dried red peppers are used in the production of ready to eat soups, ketchup, snacks, potato chips, dressings and sauces. Approximately 2 g of dried red pepper was weighed into a centrifuge tube Ital. keywords: 2002; 2014; acid; activation; air; air drying; air vacuum; ascorbic; ascorbic acid; capsicum; changes; conditions; constant; content; d.b; data; degradation; different; dryer; drying; energy; eng; ertekin; et al; experimental; fig; fit; food; food sci; function; good; higher; hot; hot air; hplc; increase; initial; ital; j. food; kinetics; lid; minutes; model; moisture; moisture content; mol−1; oc hot; oc time; oc vacuum; order; page; parameters; peppers; processes; processing; quality; rate; ratio; red; red peppers; results; retention; rmse; samples; sci; study; table; technol; temperature; time; vacuum; vacuum drying; values; vitamin; vitamin c; vol; wang; water; weibull; x10; ° c cache: ijfs-1070.pdf plain text: ijfs-1070.txt item: #13 of 456 id: ijfs-1071 author: HUSSAIN, N.; ISHAK, I.; MOHD HARITH, N.; LEONG PAU KUAN, G. title: COMPARISON OF BIOACTIVE COMPOUNDS AND SENSORY EVALUATION ON EDIBLE FLOWERS TEA INFUSION date: 2018-10-30 words: 4641 flesch: 60 summary: 31, 2019 - 264 PAPER COMPARISON OF BIOACTIVE COMPOUNDS AND SENSORY EVALUATION ON EDIBLE FLOWERS TEA INFUSION N. HUSSAIN*a,b, I. ISHAKb, N. MOHD HARITHa and G. LEONG PAU KUANa aDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia bHalal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia *Corresponding author: Fax: +60389423552 E-mail address: aryatihussain@upm.edu.my ABSTRACT France Rose Buds, Jasmine Flower, and Osmanthus Flower are three edible flowers commonly available in Malaysia market. Hence, the caffeine, total phenolic content (TPC), volatile compounds, and overall acceptability of tea infusion from France Rose Buds, Jasmine Flower, and Osmanthus Flower were compared. keywords: 2002; 2011; 2012; 2014; 2016; acceptability; acid; activity; alcohol; analysis; antioxidant; aroma; attributes; buds; caffeine; camellia; chemistry; chen; chromatography; color; compounds; content; different; edible; et al; evaluation; extraction; flower; food; france; gae; green; highest; hplc; infusion; ital; jasmine; jasmine flower; journal; lim; malaysia; note; osmanthus; osmanthus flower; overall; p<0.05; phenolic; phenylethyl; plants; polyphenols; prepared; rose; sci; science; sensory; sinensis; study; table; taste; tea; tea infusion; teas; terms; total; tpc; volatile; water cache: ijfs-1071.pdf plain text: ijfs-1071.txt item: #14 of 456 id: ijfs-1077 author: FORLEO, M.B.; PALMIERI, N.; SALIMEI, E. title: THE ECO-EFFICIENCY OF THE DAIRY CHEESE CHAIN: AN ITALIAN CASE STUDY date: 2018-02-01 words: 8808 flesch: 61 summary: Increasing energy and protein use efficiency improves opportunities to decrease land use, water use, and greenhouse gas emissions from dairy production. +39 0874404454 *E-mail address: forleo@unimol.it ABSTRACT The eco-efficiency of mozzarella cheese production was investigated in two dairy chains that differ in liquid whey recycling, with whey recycling (B) and without whey recycling (A), in cow diets. keywords: 2011; 2013; 2015; 2016; 2017; agr; allocation; analysis; approach; assessment; b chain; best; carbon; case; chain; change; cheese; cheese chain; cheese factory; cheese production; clean; co2; considered; consumption; costs; cow; cows; cycle; dairy; dairy chain; dairy cheese; dairy farm; dairy production; data; database; day; diet; different; ecoinvent; economic; efficiency; emissions; energy; environmental; et al; factory; farm; findings; food; footprint; ghg; global; gva; gwp; impact; ital; italian; j. food; lca; level; life; liquid; lower; making; method; middelaar; milk; milk production; mozzarella; mozzarella cheese; mozzarella production; neri; performance; phase; physical; potential; processing; production; products; ratio; raw; results; sci; sensitivity; studies; study; supply; systems; table; total; transportation; treatment; unit; use; value; van; vol; warming; wastewater; water; whey cache: ijfs-1077.pdf plain text: ijfs-1077.txt item: #15 of 456 id: ijfs-1084 author: BARBUT, S. title: EFFECTS OF REGULAR AND MODIFIED POTATO AND CORN STARCHES ON FRANKFURTER TYPE PRODUCTS PREPARED WITH VEGETABLE OIL date: 2018-06-28 words: 3378 flesch: 67 summary: Different starches are available for industrial application in their natural form or as modified starches; the former type usually have more limited use in meat products. In the case of corn starch, the MC-1 ended up lighter than the control, and MC-2 and MC-3 were darker. keywords: addition; analysis; barbut; batters; bologna; canola; color; control; cooked; cooking; corn; different; effects; fat; food; hardness; high; ingredients; ital; journal; loss; low; mc-1; mc-2; mc-3; meat; microstructure; min; model; modified; moisture; native; non; oil; potato; products; protein; science; setting; speed; springiness; starch; starches; table; texture; treatment; type; usa; values; vol; water cache: ijfs-1084.pdf plain text: ijfs-1084.txt item: #16 of 456 id: ijfs-1087 author: CAPONIO, F.; SQUEO, G.; CURCI, M.; SILLETTI, R.; PARADISO, V.M.; SUMMO, C.; CRECCHIO, C.; PASQUALONE, A. title: CALCIUM CARBONATE EFFECT ON ALKYL ESTERS AND ENZYMATIC ACTIVITIES DURING OLIVE PROCESSING date: 2018-02-21 words: 5508 flesch: 64 summary: This allows even to recover an additional amount of olive oil called “ripasso” rising, however, the overall costs of production. The fatty acids profiles matched those typical for olive oils and a variability among the cultivar studied was observed confirming, as it is well known, that fatty acids composition is strongly affected by the genotype (ROTONDI et al., 2010). keywords: 2016; acids; activities; activity; addition; alkyl; ca2; ca5; calcium; calcium carbonate; caponio; carbonate; case; coadjuvant; communities; compounds; content; control; coratina; cultivar; days; degree; different; effect; enzymatic; esters; et al; ethyl; european; extraction; faae; faee; fatty; food; food sci; harvesting; higher; ital; j. food; journal; kg-1; min; nociara; official; oil; oils; olive; paradiso; pasqualone; phenolic; pod; ppo; processing; quality; results; sci; significant; squeo; storage; summo; t12; table; use; v.m; virgin; vol cache: ijfs-1087.pdf plain text: ijfs-1087.txt item: #17 of 456 id: ijfs-109 author: Barbosa, Juliana; Cuppini, Monica; Steffens, Clarice; Toniazzo, Geciane; Cansian, Rogerio Luis title: LISTERIA MONOCYTOGENES ADHESION TO FOOD PROCESSING SURFACES (BONING KNIVES) AND THE REMOVAL EFFICACY OF DIFFERENT SANITIZERS date: 2016-07-07 words: 4507 flesch: 55 summary: Biguanide showed lower removal efficacy on used surfaces, but had increased effectiveness at concentrations of 2.0%. The knives a non-slip coating on the surface of the handle, which conveys firmness and grip during handling, however, this feature promoted easy adhesion of bacteria on used surfaces. keywords: acid; adherence; adhesion; angle; attachment; bacterial; bacterial adhesion; biguanide; biofilm; blades; cells; cfu; cm2; concentrations; contact; contamination; different; doi; effective; efficacy; entire; et al; food; food sci; formation; handles; hot; http://dx.doi.org/10.1016; inactivation; increase; initial; int; ital; j. food; knife; knives; listeria; log; materials; methods; microbiol; monocytogenes; morphology; new; npp; nss; order; peracetic; peracetic acid; results; roughness; sanitizers; sci; similar; stainless; steel; study; surfaces; time; upp; uss; values; vol; water cache: ijfs-109.pdf plain text: ijfs-109.txt item: #18 of 456 id: ijfs-1090 author: ZHANG, Y.; CHEN, P.; LIU, L.; LI, K.; WANG, H.; WANG, L. title: ANGIOTENSIN I CONVERTING ENZYME INHIBITORY PEPTIDES FROM SWORD BEAN date: 2018-08-30 words: 3003 flesch: 61 summary: Moreover, sword bean protein may become effective sources for preparation of ACE inhibitory peptides because of its high proportion of hydrophobic amino acid and proline, with 44.58% of total amino acid. The assay of ACE inhibitory activity The ACE inhibitory activity was determined according to the method reported by Yuan (YUAN et al., 2014). keywords: 2006; ace; ace inhibitory; acid; activity; albumin; amino; angiotensin; bean; china; chinese; concentration; content; control; different; doi; enzyme; essential; final; food; fractions; globulin; glutelin; hhl; hydrolysates; hypertension; inhibitory; ital; journal; medicine; method; molecular; peptides; prolamin; protein; results; sci; study; sword; sword bean; table; vol; wang; weight cache: ijfs-1090.pdf plain text: ijfs-1090.txt item: #19 of 456 id: ijfs-1092 author: NEVIGATO, T.; MASCI, M.; CASINI, I.; CAPRONI, R.; ORBAN, E. title: TRIMETHYLAMINE AS A FRESHNESS INDICATOR FOR SEAFOOD STORED IN ICE: ANALYSIS BY GC-FID OF FOUR SPECIES CAUGHT IN THE TYRRHENIAN SEA date: 2018-05-02 words: 5005 flesch: 64 summary: Guidelines for TMA concentration TMA is considered a good indicator of fish spoilage when the product is preserved in ice; however, there is no regulation for TMA levels (MACÉ et al., 2012). TMA content of the different species as a function of the days of storage in ice (summer campaign). keywords: 2016; analysis; anchovy; atlantic; big; campaign; capillary; concentration; conservation; content; days; deep; determination; different; european; extract; fid; fish; food; food sci; freshness; gas; good; ice; indicator; injection; ital; j. food; level; life; limit; mackerel; marine; method; mg/100; microbiological; mullet; n.d; nitrogen; official; present; product; red; red mullet; regulation; sample; sci; seafood; shelf; shrimp; size; small; species; spoilage; status; storage; study; summer; table; tca; tma; trimethylamine; tvb; vol; volatile; water; winter cache: ijfs-1092.pdf plain text: ijfs-1092.txt item: #20 of 456 id: ijfs-1096 author: EL BILALI, H. title: RELATION BETWEEN INNOVATION AND SUSTAINABILITY IN THE AGRO-FOOD SYSTEM date: 2018-02-01 words: 13797 flesch: 38 summary: However, it seems that it is not about questioning innovation tout court, but about what type of innovation (see, sustainable innovation) should be promoted to foster transition towards sustainable food systems. Keywords: social innovation, sustainability transitions, sustainable agriculture, sustainable food systems, sustainable innovation, technical innovation Ital. keywords: 1996; 2005; 2007; 2009; 2010; 2012; 2013; 2014; 2015; 2017; agenda; agricultural innovation; agriculture; agro; agroecology; alternative; approach; april; arena; brussels; business; centre; challenges; change; clear; climate; commission; companies; complex; concept; concerns; context; countries; critical; development; different; distribution; doi; e.g.; eco; ecological; economic; economy; eds; efficiency; environmental; environmental innovation; et al; european; fact; farmers; focus; food; food sci; food security; food systems; framework; future; geels; general; global; green; group; growth; hlpe; iaastd; impact; implementation; important; innovation; innovation systems; intensification; international; issues; ital; j. food; journal; june; kemp; key; knowledge; level; levidow; local; management; means; model; modern; movements; nations; network; new; nutrition; oecd; open; organic; panel; paper; pathways; perspective; policy; practices; process; processes; production; productivity; products; project; radical; reference; relation; report; research; review; role; rotmans; rural; scar; sci; science; scientific; sdgs; sector; security; services; slow; slow food; small; social; social innovation; societal; society; socio; steps; strategic; strategy; supply; sustainability; sustainability transitions; sustainable; sustainable agriculture; sustainable development; sustainable food; sustainable innovation; sustainable intensification; systems; technical; technological; technological innovation; technologies; technology; term; transformation; transitions; understanding; united; university; use; van; vol; world cache: ijfs-1096.pdf plain text: ijfs-1096.txt item: #21 of 456 id: ijfs-11 author: XUE, SHAN; HE, ZHIFEI; TAO, XIAOQI; LU, JINGZHI; XIAO, XIA; XIE, YUEJIE; ZHENG, LI; LI, HONGJUN title: Composition of intramuscular phospholipid fatty acids of Inra rabbit at different ages date: 2016-06-08 words: 6392 flesch: 73 summary: According to ALASNIER and GANDEMER (1998), the fatty acid composition of individual phospholipid classes was related to metabolic type of fibre in the rabbit, and the differences in fatty acid composition of phosphatidyl ethanolamine, phosphatidyl choline and cardiolipin explained a large part of the differences in fatty acid compositions of the total phospholipids of glycolytic and oxidative muscles. There is a wide variation of total lipids content and fatty acid composition at different ages, genders and muscles in Inra rabbit. keywords: 2008; 2010; acid composition; acids; addition; ages; analysis; animal; better; c16:0; c18:1n-9; c18:2n-6; c20:4n-6; c22:6n-3; chain; chromatography; classes; column; composition; content; dalle; data; deposition; diet; differences; different; effect; enser; et al; fatty; fatty acids; female; food; food sci; gender; growth; health; higher; inra; inra rabbit; intramuscular; intramuscular phospholipids; ital; j. food; left; levels; long; longissimus; male female; males; means; meat; meat sci; methyl; mufa; muscle; n-3; nutritional; oxidative; percentage; phospholipid fatty; phospholipids; plsr; polyunsaturated; processing; pufa; quality; rabbit; rabbit meat; ratio; results; sci; sfa; significantly; species; table; total; value; vitamin; vol; weight; wood; zotte cache: ijfs-11.pdf plain text: ijfs-11.txt item: #22 of 456 id: ijfs-1107 author: DREASSI, E.; ZAMPERINI, C.; CITO, A.; FRANCARDI, V.; BOTTA, M. title: PRESENCE OF DESTRUXIN A AND BEAUVERICIN IN CEREALS date: 2018-12-17 words: 3912 flesch: 57 summary: The sample of red rice contaminated with the highest BEA level was also contaminated with DTX A (0.28 ng/g). To date, a number of DTXs have been identified and placed in five major subgroups (A-E) with DTX A, B and E as the most predominant one (HSIAO and KO, 2001; WANG et al., 2009; ibraim and asker, 2012). keywords: 2012; 2016; accuracy; acetate; acetonitrile; analysis; analytes; anisopliae; area; barley; bea; beauvericin; blank; calibration; cereals; collision; compound; concentration; day; dtx; equimolar; ethyl; experiments; extraction; food; intra; ital; journal; levels; lod; maize; mass; matrix; method; mixture; mycotoxins; oat; occurrence; order; precision; products; quantification; recovery; results; rice; samples; sci; solutions; spelt; spiked; standard; table; values; vol; voltage; wang; wheat cache: ijfs-1107.pdf plain text: ijfs-1107.txt item: #23 of 456 id: ijfs-1118 author: KIM, D.-H.; LEE, S.-B.; PARK, H.-D. title: FERMENTATION CHARACTERISTICS OF CAMPBELL EARLY GRAPE WINE INOCULATED WITH INDIGENOUS KOREAN WINE YEASTS ENCAPSULATED IN CA-ALGINATE BEADS AFTER AIR-BLAST DRYING date: 2018-05-02 words: 7613 flesch: 65 summary: In terms of Hunter's color values, there were no marked differences between the free cell and encapsulated cell fermented wines. The aim of this study was thus to investigate the feasibility of using air-blast-dried Ca-alginate bead-encapsulated cells compared to the use of free yeast cells in wine fermentation. keywords: 2008; acetaldehyde; acid; air; alcohol; alginate; bead; bead cells; biotechnol; biotechnology; campbell; cells; cells p; cerevisiae; changes; characteristics; circles; color; compounds; content; days; differences; different; drying; early; et al; ethanol; evaluation; fermentation; fig; food; food sci; free cells; free yeast; glucose; grape; high; higher; hong; immobilized; ital; j. food; kim; kmbl5774; korea; lee; levels; lower; m12; malic; microbiol; open; organic; orientalis; park; production; properties; quality; rate; results; s13; saccharomyces; samples; sci; sensory; significant; similar; soluble; squares; strains; study; sucrose; sugars; table; terms; total; use; uvarum; value; value free; vitis; vol; wine; wine fermentation; winemaking; yeast; yeast cells cache: ijfs-1118.pdf plain text: ijfs-1118.txt item: #24 of 456 id: ijfs-1131 author: CINAR, G. title: CONSUMER PERSPECTIVE REGARDING DRIED TROPICAL FRUITS IN TURKEY date: 2018-06-28 words: 8148 flesch: 67 summary: Therefore, the Turkish consumer is familiar with dried fruit products and the process of their production. Preferences and consumption of dried fruit and dried fruit products among Dutch, French and Polish consumers. keywords: 2017; addition; analysis; average; banana; characteristics; comparison; consumers; consumption; data; determined; different; distance; drying; education; et al; factors; features; females; findings; firmness; food; food sci; fresh; fruit; fruit products; fuzzy; gender; general; hardness; health; highest; important; income; information; issues; ital; j. food; journal; kiwi; level; lowest; male; market; method; milk; mineral; model; new; order; p<0.05; package; participants; pineapple; preference; preferred; price; primary; products; purchase; quality; research; results; sample; sci; science; score; sensory; significant; studies; study; table; taste; total; tropical; turkey; turkish; variable; vol; water; willingness; yoghurt cache: ijfs-1131.pdf plain text: ijfs-1131.txt item: #25 of 456 id: ijfs-1132 author: AYDAR, A.Y.; GÜREL, B.; KAYAARDI, S. title: DEVELOPMENT OF CHICKEN ROLL RECIPE USING RESPONSE SURFACE METHODOLOGY date: 2018-05-02 words: 6506 flesch: 69 summary: In previous studies, chicken rolls were produced and analyzed with different formulations and methods (BRECLAW and DAMSON, 1970; DU et al., 2003; FURUMOTO and STADELMAN, 1980; GILLETT and CARPENTER, 1992; WANG and CHEN, 1987; XIAO et al., 2011; YIM et al., 2015). Different amounts of wheat flour (5-35 g), distilled water (35-75 g), and minced chicken (20-60 g) were added to obtain chicken rolls according to the experimental design. keywords: 2011; 2015; 2016; acid; addition; adhesiveness; alginate; analysis; calcium; chewiness; chicken; chicken rolls; color; content; cooking; design; devatkal; distilled; distilled water; effects; et al; experimental; fat; fit; flour; food; food sci; guar; gumminess; hardness; high; ital; j. food; levels; linear; loss; low; meat; model; nuggets; optimization; parameters; poultry; products; properties; quadratic; quality; quantities; regression; resilience; results; rice; rolls; rte; samples; sci; sensory; significant; springiness; starch; studies; study; surface; table; tang; technol; textural; texture; turkey; values; variables; vol; water; wheat; wheat flour cache: ijfs-1132.pdf plain text: ijfs-1132.txt item: #26 of 456 id: ijfs-1141 author: JANKOWIAK, H.; BOCIAN, M.; BARCZAK, J. title: THE EFFECT OF INTRAMUSCULAR FAT CONTENT ON THE MEAT QUALITY OF PLW X PL PIGS date: 2018-07-26 words: 5174 flesch: 70 summary: Similarly, RAMSEY et al. (1990) showed that increasing meat IMF content decreases its shear force. Effect of protein level in commercial diets on pork meat quality. keywords: 2005; 2010; abstract; analysis; anim; backfat; bocian; carcass; colour; composition; content; czarniecka; determined; effect; english; et al; evaluation; fat; fat content; food; group; higher; highest; hue; iii; imf; imf content; intramuscular; intramuscular fat; ital; loin; lower; lowest; marbling; meat; meat quality; meat sci; muscle; p<0.01; ph45; pigment; pigs; plw; polish; pork; post; proportion; protein; quality; results; saturation; sci; significant; skubina; slaughter; standard; study; table; tactile; tenderness; thickness; traits; value; visual; vol; water; weight cache: ijfs-1141.pdf plain text: ijfs-1141.txt item: #27 of 456 id: ijfs-1150 author: VELOTTO, S.; RABIE ASHKEZARY, M.; DE CAMILLIS, S.; TODARO, A. title: MYOSIN HEAVY CHAIN ISOFORMS, FATTY ACID COMPOSITION, SENSORY EVALUATION AND QUALITY OF CINTA SENESE PIG MEAT date: 2018-06-28 words: 6256 flesch: 66 summary: We observed that there are positive and negative correlations between flavor intensity and MHC slow isoform content (r=0.23, P<0.05) and MHC fast isoform (r= -0.23, P<0.05), respectively, even if there weren’t great differences. Myosin heavy chain isoform content in pig muscle Table 1 illustrates the results of means and standard deviations for MHC isoform contents of the longissimus dorsi muscle in Cinta Senese pigs. keywords: 2009; acid; analysis; anim; b.c; beef; breakdown; capacity; chain; characteristics; chewiness; choi; cinta; color; commission; composition; content; cooked; cooking; correlation; different; dorsi; drip; effects; european; evaluation; fast; fast isoform; fatty; fiber; fibre; flavor; food; glycogen; heavy; high; higher; iib; imf; influence; initial; intensity; isoform; isoform content; ital; juiciness; kim; lipid; longissimus; loss; meat; meat quality; meat sci; method; mhc; mhc fast; mhc isoforms; mhc slow; min; muscle; myosin; negative; p<0.05; paper; percentage; perceptible; pigs; pork; positive; postmortem; protein; pufa; quality; rate; ratio; relationship; results; samples; sci; senese; sensory; sfa; slow; slow isoform; softness; study; table; tenderness; traits; type; vol; water; whc cache: ijfs-1150.pdf plain text: ijfs-1150.txt item: #28 of 456 id: ijfs-1158 author: TAHERI, T.; FAZLARA, A.; ROOMIANI, L.; TAHERI, S. title: EFFECT OF CHITOSAN COATING ENRICHED WITH CUMIN (CUMINUM CYMINUM L.) ESSENTIAL OIL ON THE QUALITY OF REFRIGERATED TURKEY BREAST MEAT date: 2018-05-14 words: 6032 flesch: 61 summary: However, poultry meats due to their nature and composition, (i.e high moisture and protein contents) as well as high pH value (low acidity value), they have ideal and appropriate environments for pathogenic microorganisms' growth (LATOU et al., 2014; VAITHIYANATHAN et al., 2011). Due to the chitosan’s intrinsic antimicrobial and anti-oxidative properties and having appropriate characteristics in film preparation, as well as its biocompatibility and biodegradability properties, chitosan has attracted much attention as a natural additive (preservative) in not only nutraceutical but also in pharmaceutical and cosmetic industries (YUAN et al., 2016; KANATT et al., 2013; FAN et al., 2009). keywords: 2012; 2013; acceptable; acetic; acid; analysis; antimicrobial; antioxidant; bazargani; breast; breast samples; cfu; ch+c; changes; chemical; chemistry; chicken; chitosan; coating; control; cumin; cyminum; days; effect; essential; et al; fillets; food; g-1; gilani; increase; iran; ital; journal; life; lipid; log10; meat; microbial; natural; nitrogen; nowzari; oil; oils; ojagh; oxidation; p<0.05; period; peroxide; prepared; present; products; properties; ptc; quality; raeisi; refrigerated; results; samples; science; seeds; sensory; shelf; significant; solution; storage; storage time; study; taheri; technology; time; total; treatments; turkey; turkey breast; tvb; tvc; value; vol cache: ijfs-1158.pdf plain text: ijfs-1158.txt item: #29 of 456 id: ijfs-1161 author: SUNA, S.; INCEDAYI, B.; TAMER, C.E.; OZCAN-SINIR, G.; ÇOPUR, Ö.U. title: LEMON VERBENA (LIPPIA CITRIODORA KUNTH) BEVERAGES: PHYSICOCHEMICAL PROPERTIES, CONTENTS OF TOTAL PHENOLICS AND MINERALS, AND BIOACCESSIBILITY OF ANTIOXIDANTS date: 2018-07-26 words: 6401 flesch: 59 summary: Mineral content of dried lemon verbena leaves (mg kg-1) and beverage samples (mg L-1). Physico-chemical properties of lemon verbena beverages are shown in Table 1. keywords: 2006; acid; acidity; activity; addition; analysis; antioxidant; antioxidant capacity; ascorbic; assays; beverages; bioaccessibility; bioactive; capacity; carbonated; chem; chemical; citriodora; color; compounds; conditions; content; costa; cuprac; data; determination; differences; different; digestion; dpph; ecb; effects; emb; energy; et al; extraction; extracts; food; food chem; food sci; frap; functional; g-1; gae; green; herbal; herbs; higher; highest; infusion; ital; j. food; kg-1; l-1; leaves; lemon; lippia; material; methods; mineral; ml-1; natural; phenolic; plant; polyphenols; process; production; properties; raw; reagent; results; room; samples; scb; sci; significant; smb; solution; study; sucrose; table; tea; temperature; test; total; trolox; turbidity; values; verbena; vol; water cache: ijfs-1161.pdf plain text: ijfs-1161.txt item: #30 of 456 id: ijfs-1163 author: VISIOLI, G.; VAMERALI, T.; DAL CORTIVO, C.; TREVISAN, S.; SIMONATO, B.; PASINI, G. title: PASTA-MAKING PROPERTIES OF THE NEW DURUM WHEAT VARIETY BIENSUR SUITABLE FOR THE NORTHERN MEDITERRANEAN ENVIRONMENT date: 2018-06-28 words: 5302 flesch: 58 summary: This provides confirmation that Biensur, despite having a lower protein content than Aureo, has good gluten quality and is therefore suitable for high quality pasta production. As a consequence, there is very little mono-varietal pasta currently on the market, therefore it would be worthwhile studying the effects of individual cultivars on pasta quality (PADALINO et al., 2014). keywords: absorption; aureo; biensur; cereal; characteristics; chem; chemical; colour; commercial; content; cooked; cooking; cultivars; decree; differences; different; dough; drying; durum; d’egidio; et al; firmness; food; gliadin; gluten; good; high; higher; hmw; italian; italy; lmw; low; lower; mediterranean; method; molecular; mono; padalino; pasta; production; properties; protein; quality; reference; results; samples; sci; semolina; sensory; short; significant; sissons; stability; starch; stickiness; table; technological; temperature; test; texture; total; varietal; varieties; visioli; vol; water; weight; wheat cache: ijfs-1163.pdf plain text: ijfs-1163.txt item: #31 of 456 id: ijfs-1165 author: KOCER, E.; ÜNAL, G. title: EFFECTS OF DIFFERENT PREBIOTICS ON VIABILITY UNDER IN VITRO GASTROINTESTINAL CONDITIONS AND SENSORY PROPERTIES OF FERMENTED MILK date: 2018-05-02 words: 6679 flesch: 57 summary: The panel group consisted of 8 experienced academicians from the Department of Dairy Technology (Ege University, Izmir, Turkey) who were familiar with attributes of fermented milk samples. pH values and microbiological characteristics The pH values of fermented milk samples during refrigerated storage are shown in Fig. keywords: 2011; 2013; acidophilus; addition; animalis; assay; bacteria; bar; bb-12; bedani; bifidobacterium; bile; casarotti; cfu; characteristics; conditions; control; counts; dairy; days; differences; different; effect; end; enteric; et al; fermented; fmc; fmi; fmp; food; food sci; gastric; gastrointestinal; inulin; ital; j. food; la-5; lactis; lactobacillus; log; low; maize; microbiol; milk; oliveira; penna; period; phase; polydextrose; probiotic; products; properties; protective; resistant; results; samples; sci; sensory; significant; simulated; starch; storage; strains; studies; study; subsp; supplementation; survival; thermophilus; tolerance; tract; values; viability; viable; vol; yoghurt cache: ijfs-1165.pdf plain text: ijfs-1165.txt item: #32 of 456 id: ijfs-1179 author: FILIPELLO, V.; TILOLA, M.; ZANI, L.; BERTASI, B.; LUINI, M.V.; FINAZZI, G. title: CHARACTERIZATION OF STAPHYLOCOCCUS AUREUS ISOLATES FROM TRADITIONAL DAIRY PRODUCTS OF SMALL-SCALE ALPINE FARMS date: 2018-07-26 words: 3290 flesch: 60 summary: Improper handling and storage of raw milk and cheese in the early stages of processing contaminated with S. aureus can result in the production of SEs, which is also dependent on the initial dose of S. aureus contamination (SABIKE et al., 2014). Therefore, raw milk and raw milk dairy products may be contaminated with S. aureus, due to the shedding of large segments of the organism into milk (D’AMICO and DoNnelly, 2011; ROLA and OSEK, 2016). keywords: 2014; 2016; 2017; alpine; aureus; benkerroum; bianchi; cfu; cheese; contamination; dairies; dairy; detection; different; doi; enterotoxins; farms; food; g-1; gene; isolates; ital; journal; lombardia; meca; mecc; methicillin; microbiology; milk; mrsa; number; pastures; pcr; prevalence; production; products; raw; resistant; s. aureus; samples; scale; sci; sea; sed; sels; ses; sfp; small; staphylococcus; staphylococcus aureus; study; traditional; vol cache: ijfs-1179.pdf plain text: ijfs-1179.txt item: #33 of 456 id: ijfs-1182 author: HUIRU, W.; ZHIJIAN, Z.; JIANYING, F.; DONG, T.; WEISONG, M. title: INFLUENCING FACTORS ON CHINESE WINE CONSUMERS’ BEHAVIOR UNDER DIFFERENT PURCHASING MOTIVATIONS BASED ON A MULTI-CLASSIFICATION METHOD date: 2018-07-26 words: 6751 flesch: 60 summary: The main motivations of Chinese wine consumers include health care, auxiliary dining, and social contact (LI, 2014). Second, the OVO Mv-TSVM method was used to predict the behavior of Chinese wine consumers. keywords: 2015; accuracy; affecting; average; banquet; behavior; business; china; chinese; choice; coef; color; consumers; consumption; data; determinants; different; drinking; education; factors; features; food; free; gift; high; important; income; influence; information; international; ital; journal; knowledge; lasso; learning; linear; machine; marketing; method; models; monthly; motivation; nonlinear; occupation; origin; ovo; party; people; positive; prediction; price; promotion; purchase; purchasing; purpose; quality; questionnaire; range; research; respondents; results; sci; selection; self; situations; specific; statistical; status; study; support; table; taste; tsvm; university; vector; vintage; vol; wine; wine consumption; wine price; wine purchasing cache: ijfs-1182.pdf plain text: ijfs-1182.txt item: #34 of 456 id: ijfs-1187 author: STASIAK, K.; ROŚLEWSKA, A.; STANEK, M.; JANKOWIAK, H.; CYGAN-SZCZEGIELNIAK, D.; BOCIAN, M. title: COMPARISON OF THE FATTY ACID PROFILE IN THE MEAT OF PIGS AND WILD BOARS date: 2018-06-28 words: 3950 flesch: 71 summary: The composition of fatty acids, especially the ratio of polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA), is significant for human health (STRAZDINA et al., 2013). Meat provides our bodies with high value protein, essential amino acids, as well as trace elements, B-group and antioxidant vitamins and fatty acids (FA). keywords: 2013; acids; analysis; animals; boar; c16:0; c18:1; composition; content; correlation; determined; differences; doi; et al; fatty; fatty acids; food; groups; higher; highest; index; ital; jakość; level; longissimus; lumborum; meat; mufa; muscle; nauka; organic; palmitoleic; pigs; plw; polish; polyunsaturated; pork; profile; pufa; quality; ratio; samples; sci; science; sfa; significant; study; table; technologia; total; vol; wild; wild boar; złotnicka; żywność cache: ijfs-1187.pdf plain text: ijfs-1187.txt item: #35 of 456 id: ijfs-1198 author: O., H.B.; SONG, K.Y.; JOUNG, K.Y.; SHIN, S.Y.; KIM, Y.S. title: EFFECTS OF CHIA (SALVIA HISPANICA L.) SEED ROASTING CONDITIONS ON QUALITY OF COOKIES date: 2018-07-26 words: 5343 flesch: 71 summary: The aims of this study were to investigate the effects of roasting on physicochemical and antioxidant properties of chia seeds and to find the optimal roasting conditions by evaluation of the quality characteristics of cookies containing roasted chia seeds. 31.54±1.05b Control: without added chia seeds, RT0: with chia seeds (raw), RT5: with roasted chia seeds (180°C, 5 min), RT10: with roasted chia seeds (180°C, 10 min), RT15: with roasted chia seeds (180°C, 15 min). keywords: acid; activity; analysis; antioxidant; baking; changes; characteristics; chem; chia; chia seeds; color; composition; conditions; content; control; cookies; different; dough; effect; et al; factor; fatty; flour; food; food sci; groups; hardness; higher; hispanica; increase; ital; j. food; kim; korea; lee; loss; maillard; mass; method; min; oil; powder; preference; properties; quality; range; raw; reaction; results; roasted; roasted chia; roasting; rt0; rt10; rt15; rt5; salvia; sample; sci; seeds; seoul; sesame; significant; spread; table; technol; temperature; test; time; total; vol; water; whc; ° c cache: ijfs-1198.pdf plain text: ijfs-1198.txt item: #36 of 456 id: ijfs-120 author: Limonta, Lidia; Savoldelli, Sara; Suss, Luciano; Locatelli, Daria Patrizia title: Pest detected in packed food: ten years of analysis date: 2016-03-11 words: 3033 flesch: 59 summary: Food pests as disease vectors. Origin of pests Lepidoptera Diptera Coleoptera Crop 37.0 66.7 37.9 Stored products 48.2 - 62.1 Other 14.8 33.3 - Table 4: Number and percentage of complaints about different food plant products. keywords: animal; animal products; canned; cases; cocoa; coleoptera; complaints; concerned; contamination; crop; dead; different; diptera; droppings; flies; food; foreign; frozen; hygienic; industries; infestation; insects; interpunctella; ital; j. food; larvae; lepidoptera; locatelli; milk; mites; muscidae; nuts; packages; packaging; pests; plant; plant products; presence; present; products; ready; rodents; samples; sci; species; süss; trematerra; vegetables; vol cache: ijfs-120.pdf plain text: ijfs-120.txt item: #37 of 456 id: ijfs-1206 author: STANEK, M.; DĄBROWSKI, J.; MAIORANO, G.; TAVANIELLO, S.; VIZZARRI, F. title: FATTY ACIDS PROFILE IN CARASSIUS SPP. FROM LAKE GOPLO, POLAND date: 2018-10-17 words: 5431 flesch: 72 summary: FROM LAKE GOPŁO, POLAND M. STANEK*1, J. DĄBROWSKI2, G. MAIORANO3, S. TAVANIELLO3 and F. VIZZARRI3 1Department of Animal Biochemistry and Biotechnology, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz, Poland 2Chair of Ecology, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz, Poland 3Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy *Corresponding author: Tel.: +48 523749739, Fax. +48 523228158 E-mail address: winiarska@utp.edu.pl ABSTRACT Effects of sex and age on fatty acids profile in the meat of Carassius spp. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. keywords: 2009; 2012; acids; age; analyses; auratus; body; carassius; carassius carassius; carp; chem; cholesterol; composition; content; dha; different; effects; epa; et al; factors; fatty; fatty acids; fillets; fish; food; freshwater; health; higher; human; ital; lake; linolenic; lipids; lower; marine; meat; mufa; muscle; n-3; n-6; ns ns; nutritional; old; oleic; p<0.001; p<0.05; palmitic; poland; polyunsaturated; present; profile; pufa; ratio; results; river; roach; sci; season; sex; sfa; significant; species; stanek; stearic; study; tocher; total; turkey; values; vol; year cache: ijfs-1206.pdf plain text: ijfs-1206.txt item: #38 of 456 id: ijfs-1207 author: CHOUAIBI, M.; REZIG, L.; BOUSSAID, A.; HAMDI, S. title: INSOLUBLE TOMATO-FIBER EFFECT ON WHEAT DOUGH RHEOLOGY AND COOKIES' QUALITY date: 2018-08-30 words: 7351 flesch: 61 summary: Nevertheless, the time required to reach the maximum dough height decreased from 2.95 to 1.30 h with the increase in ITF concentration (p<0.05), demonstrating substantial differences in the time of reaching the maximum height between wheat flour samples. Figure 1B shows the flow curves of control and wheat dough at 10 % of ITF. keywords: 2011; 2013; abts; activities; addition; ahmed; analysis; antioxidant; ash; behavior; cereal; color; composition; concentration; consistency; content; control; cookies; data; decrease; dietary; differences; different; dough; dpph; effect; et al; evaluation; farinograph; fermentation; fiber; fibre; flour; flow; food; food sci; formulated; frap; frequency; g/100; gluten; high; higher; ic50; incorporation; increase; index; insoluble; ital; itf; itf concentration; itf incorporation; j. food; loss; measured; measurements; method; mixing; modulus; p<0.05; parameters; pasting; physical; polyphenol; properties; protein; quality; rate; results; rheological; samples; sci; sensory; shear; significant; starch; strength; stress; table; temperature; test; texture; thickness; tif; time; tomato; total; values; vol; water; wheat; wheat dough; wheat flour cache: ijfs-1207.pdf plain text: ijfs-1207.txt item: #39 of 456 id: ijfs-1208 author: RYTEL, E.; TAJNER-CZOPEK, A.; KITA, A.; SOKÓŁ-ŁĘTOWSKA, A.; KUCHARSKA, A.Z.; HAMOUZ, K. title: EFFECT OF THE PRODUCTION PROCESS ON THE CONTENT OF ANTHOCYANINS IN DRIED RED-FLESHED POTATO CUBES date: 2018-10-17 words: 5285 flesch: 61 summary: Among the analysed varieties, Rote Emma might be recommended for the production of dried potato cubes. In addition, dried potato cubes made of this variety preserved the highest content of biologically active compounds. keywords: 2009; 2013; 2017; analysed; anthocyanins; antioxidant; chem; colour; composition; compounds; content; cubes; dehydrated; drying; effect; emma; et al; finished; fleshed; food; glucoside; hamouz; herbie; high; ital; kita; laboratory; lachman; losses; manufacture; material; matter; method; mg/100; min; peeled; peeling; pelargonidin-3; polyphenols; potato; potatoes; pre; processing; production; products; purple; raw; red; rosemarie; rote; rytel; sci; skins; study; sugars; table; temperature; total; tubers; varieties; variety; vol cache: ijfs-1208.pdf plain text: ijfs-1208.txt item: #40 of 456 id: ijfs-1211 author: BENJAKUL, S.; PISUCHPEN, S.; O'BRIEN, N.; KARNJANAPRATUM, S. title: EFFECT OF ANTIOXIDANTS AND PACKING CONDITIONS ON STORAGE STABILITY OF CEREAL BAR FORTIFIED WITH HYDROLYZED COLLAGEN FROM SEABASS SKIN date: 2018-12-17 words: 8506 flesch: 64 summary: nd. 0.86 0.46 nd. nd. nd. nd. 1-Propanol, 2-methyl- nd. nd. 1.99 1.69 1.53 1.31 nd. nd. 2-Propanol, 1-methoxy- nd. nd. 0.42 0.36 0.35 0.28 nd. nd. 1-Butanol nd. nd. 1.53 1.4 1.26 1.29 nd. nd. 1-Penten-3-ol 1.29 nd. 2.71 2.69 nd. nd. nd. nd. 1-Butanol, 3-methyl- 1.7 nd. 7.01 4.57 6.7 5.32 8.26 7.34 1-Pentanol nd. nd. 11.86 10.62 11.85 10.81 nd. nd. 2-Penten-1-ol nd. nd. 1.59 1.4 nd. nd. 5.88 6.14 1-Hexanol 3.98 3.1 31.97 31.09 29.49 23.48 207.7 117.33 3-Hexen-1-ol 90.1 41.21 89.01 65.77 64.47 72.34 303.91 295.12 Cyclohexanol nd. nd. nd. nd. nd. nd. 9.17 6.61 2,3-Butanediol nd. nd. 4.31 2.97 4.01 3.43 7.47 9.02 1-Octanol nd. nd. 0.32 0.69 0.31 nd. nd. nd. 1,2-Propanediol 258.83 167.47 342.48 255.17 175.83 111.76 71.61 94.19 3-Furanmethanol 2.8 2.28 4.98 4.56 3.23 5.87 46.86 55.63 2-Propanol, 1,1'-oxybis- nd. nd. 0.3 nd. Formic acid, octyl ester nd. nd. nd. nd. nd. nd. 7.82 5.43 Hexanoic acid, ethyl ester nd. nd. 2.55 1.48 0.93 0.91 13.02 14.61 Dipropylene glycol, diacetate 0.32 nd. 9.07 8.75 nd. nd. nd. nd. 1,2-Propanediol, 1-acetate 4.57 3.78 5.8 5.55 5.15 5.04 33.97 nd. Ital. keywords: 2015; 2016; abundance; acid; activity; addition; aluminium; antioxidants; atmosphere; bag; bars; benjakul; cereal; cereal bars; changes; citric; collagen; color; compounds; con; con sample; conditions; content; day; different; effect; ester; ester nd; et al; ethyl; fig; flavor; foil; food; food sci; fortified; fortified cereal; green; gt+ca; gt+ca sample; hardness; heat; higher; increase; ital; j. food; laminated; lf bag; likeness; lipid; lower; method; min; mixture; moisture; months; odor; oxidation; oxygen; p<0.05; packaging; packing; polyethylene; polypropylene; powder; pp bag; products; properties; property; quality; reaction; result; sample; sci; seabass; sensory; skin; stability; storage; takeungwongtrakul; tea; temperature; thailand; value; vapor; volatile; water cache: ijfs-1211.pdf plain text: ijfs-1211.txt item: #41 of 456 id: ijfs-1218 author: MISIR, G.B.; KORAL, S. title: EFFECTS OF ULTRASOUND TREATMENT ON STRUCTURAL, CHEMICAL AND FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) BY-PRODUCTS date: 2018-10-03 words: 7787 flesch: 61 summary: 31, 2019 - 205 PAPER EFFECTS OF ULTRASOUND TREATMENT ON STRUCTURAL, CHEMICAL AND FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) BY-PRODUCTS G.B. MISIRa and S. KORAL*b aCentral Fisheries Research Institute, Vali Adil Yazar Street, No:14, Kasustu, Trabzon, Turkey bKatip Çelebi University, Faculty of Fisheries, Fish Processing Technology Department, Çiğli, İzmir, Turkey *Corresponding author: serkan.koral@ikc.edu.tr ABSTRACT In this study, the effects of ultrasound treatment on biochemical, physical, structural and functional properties of fish protein hydrolysate of rainbow trout (Oncorhynchus mykiss) by-products were investigated. Besides utilization in the replacement of animal meals from other sources (LI et al., 2018), protein hydrolysates can be used as functional additives in the food processing industry with many functional properties, such as water holding, gelling and foaming capacities, fat absorption, emulsifying and also antioxidant and antimicrobial activities. keywords: 2000; 2012; 2015; abts•+; acid; activities; activity; amino; analysis; antioxidant; application; benjakul; biochemical; capacities; capacity; characteristics; chem; conditions; content; conventional; cuprac; differences; different; doi; effects; enzymatic; enzymatic hydrolysis; enzyme; et al; fig; fish; foaming; food; food sci; fph; frap; functional; groups; higher; holding; hydrolysates; hydrolysis; industry; ital; j. food; letters; liquid; low; material; method; min; oil; p<0.05; peptides; prepared; present; process; processing; products; properties; protein; protein hydrolysates; radical; rainbow; raw; results; sample; scavenging; sci; significant; solubility; solution; stability; standard; statistical; study; table; temperature; total; treatment; trolox; trout; ultrasonic; ultrasound; values; vol; volume; water; weight; yield cache: ijfs-1218.pdf plain text: ijfs-1218.txt item: #42 of 456 id: ijfs-1220 author: ČOLOVIĆ, R.; VUKMIROVIĆ, Đ.; PEZO, L.; KOS, J.; ČOLOVIĆ, D.; BAGI, F.; MEMIŠI, N. title: CORN GRAIN BRUSHING FOR DEOXYNIVALENOL REDUCTION date: 2018-10-17 words: 4747 flesch: 57 summary: Extent of DON reduction (%) by application of grain brushing process. ANOVA calculation for DON reduction during grain brushing process. keywords: 2012; 2013; agric; analysis; brusher; brushing; concentration; conditions; contaminated; corn; data; decontamination; deoxynivalenol; don; don reduction; effects; experimental; fast; feed; food; food sci; grain; infected; ital; j. food; kernels; laboratory; level; main; maize; material; methods; motionless; mycotoxins; novi; observed; parameters; physical; process; processing; purpose; reduction; removal; results; rpm; sad; samples; sci; screen; serbia; significant; speed; study; surface; system; table; technology; time; usa; validation; variables; vol; čolović cache: ijfs-1220.pdf plain text: ijfs-1220.txt item: #43 of 456 id: ijfs-1221 author: FREDOTOVIĆ, Ž.; PUIZINA, J. title: EDIBLE ALLIUM SPECIES: CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND HEALTH EFFECTS date: 2018-07-26 words: 11845 flesch: 59 summary: Allium species are rich in phytonutrients, mostly flavonoids and organosulfur compounds which exhibit strong antioxidative, antimicrobial, anti-inflammatory and anticarcinogenic activity (AHIABOR et al., 2016; ALBISHI et al., 2013; ASHRAF et al., 2011; BENEKEBLIA, 2004; BOROWSKA et al., 2013; CHANG et al., 2013; COLINA-COCA et al., 2017; HERMAN-ANTOSIEWICZ and SINGH, 2004; JOHNSON et al., 2016; KAUR et al., 2016; KHAZAEI et al., 2017; KIM et al., 2013; KOCA et al., 2016; KUMARI and RANJAN, 2014; KWON et al., 2002; LANZOTTI et al., 2014; LANZOTTI, 2006; LI et al., 2016; LI et al., 2014; MIN KIM et al., 1997; NDOYE FOE et al., 2016; ORTIZ, 2015; PAN et al., 2018; QUINTERO-FABIÁN et al., 2013; SHIN et al., 2013; SULEIMAN and ABDALLAH, 2014; THOMAS et al., 2017; THOMSON and ALI, 2003; YANG et al., 2001b). Garlic extract and its main compound SAC, may be useful for prevention of atherosclerosis (Kim et al., 2001). keywords: 1990; 2000; 2004; 2006; 2012; 2013; 2015; 2016; 2017; ability; acid; action; activation; active; activities; activity; agents; agric; ali; allicin; allium; allium cepa; allium sativum; allium species; allium vegetables; analysis; anthocyanins; antibacterial; anticancer; antifungal; antimicrobial; antioxidant; antioxidant activity; antiproliferative; apoptosis; aqueous; arrest; aureus; bacteria; benekeblia; bioactive; biochem; biological; breast; bulbs; cancer; cancer cell; carcinogenesis; case; caspase-3; cell; cepa; chang; chem; chemical; chen; clin; colon; colorectal; comparison; complex; compounds; consumption; content; control; cox; cysteine; dads; damage; development; diallyl; dietary; different; diseases; disulfide; dna; effect; effective; enzyme; epidemiological; essential; et al; expression; extract; flavonoids; food; food sci; formation; fredotović; free; galeone; garlic; gastric; genus; glucosides; gram; growth; guercio; health; high; higher; huang; human; important; induced; induction; inflammation; inflammatory; inhibition; inhibitory; inhibits; inos; intake; isolated; ital; j. cancer; j. food; j.a; kim; kim et; kwon; lawson; ldl; lee; line; main; mechanism; med; medicinal; meta; microbiol; milner; mol; natural; nutr; oil; onion; oral; organosulfur; oxidation; oxidative; oxide; oxygen; park; pathway; pharm; pharmacol; phenolic; plants; potential; prevention; production; proliferation; properties; protective; protein; quercetin; rats; reactive; red; regulation; rep; res; research; responsible; results; review; rich; risk; role; saponins; sativum; sci; shin; signaling; singh; skin; source; species; stomach; stress; strong; structure; studies; study; thiosulfinates; thomson; total; tumor; turati; vegetables; vitro; vivo; vol; wang; yang cache: ijfs-1221.pdf plain text: ijfs-1221.txt item: #44 of 456 id: ijfs-1222 author: BILUŠIĆ, T.; BLAŽEVIĆ, I.; DROPULIĆ, A.M.; MARKIĆ, J.; BRATANIĆ, A.; KOKEZA, A. title: GASTROINTESTINAL STABILITY OF CAROTENOIDS FROM RAW AND FREEZE-DRIED VEGETABLES date: 2018-10-17 words: 5371 flesch: 64 summary: In addition, the effect of pH on carotenoid stability is much lower in freeze-dried plant material than in raw samples of tomato, carrot and red pepper. The aim of this study was to determine carotenoid stability after simulated gastric and duodenal phases of simulated digestion process. keywords: 2017; absorbance; activity; addition; analysis; annum; bioavailability; capsicum; carota; carotene; carotenoids; carrot; cell; chem; concentration; content; croatia; daucus; dietary; different; digestion; digestive; doi; drying; duodenal; enzymes; et al; extraction; following; food; freeze; fresh; gastric; gastrointestinal; hexane; human; intake; ital; j. food; juices; lycopene; lycopersicum; material; matrix; min; nagao; order; pepper; phase; plant; prepared; procedure; process; rate; raw; red; red pepper; results; samples; sci; simulated; solanum; split; stability; stability rate; study; table; temperature; tomato; use; vegetables; vol cache: ijfs-1222.pdf plain text: ijfs-1222.txt item: #45 of 456 id: ijfs-1231 author: GÜRBÜZ, Ü.; TELLI, A.E.; KAHRAMAN, H.A.; BALPETEKKÜLCÜ, D.; YALÇıN, S. title: DETERMINATION OF MICROBIAL CONTAMINATION, PH AND TEMPERATURE CHANGES IN SHEEP AND CATTLE CARCASSES DURING THE SLAUGHTER AND PRE-COOLING PROCESSES IN KONYA, TURKEY date: 2018-06-28 words: 5510 flesch: 63 summary: and risk factors for the contamination of slaughtered cattle carcass from a slaughterhouse of Bahir Dar Town, Ethiopia. A panel of researchers has stated that temperature-time profiles can be applied to obtain similar or reduced levels of carcass contamination and that contamination levels at this temperature range are typically related to the initial level of contamination. keywords: 2016; acc; air; bacterial; beef; brisket; carcasses; cattle; cattle carcasses; cfu; chilling; cm2; coli; contamination; counts; criteria; data; different; doi; dressing; enterobacteriaceae; et al; evisceration; excision; food; germany; highest; hygiene; ital; j. food; journal; levels; limits; load; log; mean; meat; merck; method; microbial; microbiological; number; pcr; process; regions; regulation; rooms; rump; salmonella; samples; sampling; sci; sheep; sheep carcasses; shoulder; significant; similar; slaughterhouses; slaughtering; spp; stages; storage; study; swab; table; temperature; total; turkey; values; vol; washing cache: ijfs-1231.pdf plain text: ijfs-1231.txt item: #46 of 456 id: ijfs-1233 author: KASKA, A.; MAMMADOV, R. title: ANTIOXIDANT PROPERTIES, PROXIMATE ANALYSIS, PHENOLIC COMPOUNDS, ANTHELMINTIC AND CYTOTOXIC SCREENING OF TEUCRIUM SANDRASICUM; AN ENDEMIC PLANT FOR TURKEY date: 2018-11-26 words: 6626 flesch: 57 summary: The total antioxidant property of T. sandrasicum extracts was determined using the phosphomolybdenum method according to PRIETO et al. The present study reveals that T. sandrasicum extracts could serve as free radical scavengers and due to these properties, they may be used as an ingredient in food. keywords: 2010; 2012; 2015; ability; absorbance; abts; acetone; acetone extracts; acid; activities; activity; addition; aerial; analysis; anthelmintic; antioxidant; antioxidant activity; bht; biotechnol; brine; capacity; carotene; chelating; components; composition; compounds; content; control; cytotoxic; different; dpph; essential; et al; ethanol; ethanol extract; evaluation; extracts; fat; flavonoid; food; free; higher; investigation; ital; j. food; linoleic; medicinal; metal; method; mixture; oil; parts; phenolic; phosphomolybdenum; plant; polium; potential; power; present; properties; proximate; radical; reaction; reducing; results; samples; sandrasicum; sandrasicum extracts; scavenging; sci; solution; species; standard; studies; study; table; test; teucrium; time; total; turkey; values; vol; water cache: ijfs-1233.pdf plain text: ijfs-1233.txt item: #47 of 456 id: ijfs-1242 author: MARIKKAR, J.M.N.; YANTY, N.A.M.; PACIULLI, M.; MISKANDAR, M.S.; CHIAVARO, E. title: COMPOSITION AND THERMAL PROPERTIES OF QUATERNARY MIXTURES OF PALM OIL:PALM STEARIN:SOYBEAN OIL:COCOA BUTTER date: 2018-06-28 words: 5532 flesch: 74 summary: TAG PO PS SBO CB PO: PO PS SBO CB PO: keywords: acid; addition; analysis; animal; butter; cb mixtures; che; cocoa; composition; curve; dsc; fat; fats; fatty; food; higher; ital; lard; linoleic; major; man; melting; min; mixtures; molecules; n.d; n.d n.d; oil; oleic; original; p<0.05; palm; palmitic; peak; ppo; profile; properties; proportions; quaternary; quaternary mixtures; region; samples; sbo; sci; sfc; similar; smp; soybean; stearin; table; tag; tan; temperature; thermal; total; transitions; uuu; values; vol; yanty; ° c cache: ijfs-1242.pdf plain text: ijfs-1242.txt item: #48 of 456 id: ijfs-1252 author: BONONI, M.; TATEO, F.; BENEVELLI, F.; PENNETTA, A.; DE BENEDETTO, G. title: GC-C-IRMS CHARACTERIZATION OF SYNTHETIC BIS(METHYL-THIO)METHANE IN TRUFFLE FLAVORINGS date: 2018-07-28 words: 4198 flesch: 65 summary: Analysis by GC-C-IRMS of eight samples of synthetic BMTM from various raw material suppliers allowed the investigation of the δ13C values. In all twenty samples purchased on the market, the data strictly corresponded with synthetic BMTM as the principal component. keywords: analysis; bmtm; ch2; ch3; compounds; corresponding; data; extraction; flavor; flavoring; food; irms; isotope; italian; italy; label; like; market; material; methanol; method; min; molecule; natural; nmr; oil; olive; ppm; ratio; sample; sci; seasonings; sites; spectrum; standard; synthetic; synthetic bmtm; table; truffle; tuber; values; vol; white; white truffle; δ13c cache: ijfs-1252.pdf plain text: ijfs-1252.txt item: #49 of 456 id: ijfs-1263 author: OZGOREN, E.; YAPAR, A. title: EFFECT OF THE ADDITION OF SMOKED TROUT FILLET POWDER TO THE QUALITY PROPERTIES OF PASTA date: 2018-08-30 words: 6381 flesch: 68 summary: Surface SEM images of (a) control pasta, (b) 5% STFP pasta, (c) 10% STFP pasta, (d) 15% STFP pasta, (e) 20% STFP pasta, (f) 25 % STFP pasta. keywords: 2016; absorption; acceptability; activity; addition; analysis; antioxidant; ash; capacity; carbohydrate; characteristics; chem; color; content; control; control sample; cooked; cooking; different; durum; effect; energy; enriched; enrichment; et al; fat; fillet; fish; flour; food; food sci; formulation; gluten; higher; index; ital; j. food; loss; meat; method; microstructure; min; moisture; network; nutritional; oct; odor; overall; pasta; pasta samples; phenolic; powder; properties; protein; p˂0.05; quality; raw; results; samples; sci; semolina; sensory; smoked; smoking; source; starch; statistical; stfp; stfp pasta; swelling; taa; table; taste; technol; texture; time; total; tpc; trout; values; vol; water; wheat; 𝑊𝑒𝑖𝑔ℎ𝑡 cache: ijfs-1263.pdf plain text: ijfs-1263.txt item: #50 of 456 id: ijfs-1269 author: GIUFFRÈ, A.M.; CARACCIOLO, M.; ZAPPIA, C.; CAPOCASALE, M.; POIANA, M. title: EFFECT OF HEATING ON CHEMICAL PARAMETERS OF EXTRA VIRGIN OLIVE OIL, POMACE OLIVE OIL, SOYBEAN OIL AND PALM OIL date: 2018-06-28 words: 12449 flesch: 75 summary: Among all categories of olive oil, extra virgin olive oil has gained significant importance from the gastronomical, nutritional, therapeutic and economic point of view. Each vegetable oil has a specific triglyceride composition: olive oil contains mainly triolein (GIUFFRÈ, 2013; 2014); palm oil contains mainly dioleylpalmitoylglycerol (21-25%) and dipalmitoyloleylglycerol (30-34%) (ENDO et al., 2011); soybean oil contains mainly trilinolein (21-22%) and dilinoleolein (15- 16%) (SUDAR et al., 2003). keywords: 2015; absorbance; abts; acid; acidity; activity; analysis; anisidine; anova; anova experiment; antioxidant; anv; assay; c/120min; c/30min; chemical; column; content; correlation; decrease; difference; dpph; dpph oil; duration; edible; effect; et al; evoo; evoo difference; experiment; extra; fatty; food; food sci; free; fresh; frying; giuffrè; good; heated oils; heating; highest; hydro; increase; initial; interaction; ital; j. food; k232; k270; letters; lipid; lowest; means; meq; method; min; min heating; n.s; oil; oil assay; oils; olive; olive oil; orac; oxidation; oxidative; palm; palm difference; palm oil; percentage; peroxide; phenolic; phenolic content; pomace; pomace difference; products; properties; radical; refined; results; sci; significant; solution; soybean; soybean oil; studied; table; te/100; temperature; temperature n.s; test; time; time n.s; tocopherol; total; total phenolic; totox; treatments; tukey; unheated; unheated oil; value; vegetable; vegetable oil; virgin; vol; way; way anova cache: ijfs-1269.pdf plain text: ijfs-1269.txt item: #51 of 456 id: ijfs-1276 author: BERJAN, S.; MRDALJ, V.; EL BILALI, H.; VELIMIROVIC, A.; BLAGOJEVIC, Z.; BOTTALICO, F.; DEBS, P.; CAPONE, R. title: HOUSEHOLD FOOD WASTE IN MONTENEGRO date: 2018-10-30 words: 6682 flesch: 58 summary: Most of the respondents (90.8%) had high concerns related to food waste. Monthly economic value of food waste is 5-25 Euro. keywords: 2013; 2015; 2016; 2018; agriculture; behaviour; bilali; capone; chain; change; consumers; consumption; data; date; debs; development; doi; e.g.; economic; economy; environmental; et al; european; fao; food; food waste; frequency; general; global; government; high; hlpe; household; household food; information; initiatives; international; ital; j. food; journal; knowledge; law; leftovers; level; losses; management; mediterranean; ministry; montenegro; national; ngos; online; order; policy; principato; products; protection; quantity; questionnaire; reasons; reduction; research; resources; respondents; results; sci; sector; security; significant; strategic; strategy; study; survey; sustainable; table; throw; total; tourism; uneaten; value; vol; wastage; waste; waste management; week cache: ijfs-1276.pdf plain text: ijfs-1276.txt item: #52 of 456 id: ijfs-1277 author: GOLUBKINA, N.; SEREDIN, T.; KRIACHKO, T.; CARUSO, G. title: NUTRITIONAL FEATURES OF LEEK CULTIVARS AND EFFECT OF SELENIUM-ENRICHED LEAVES FROM GOLIATH VARIETY ON BREAD PHYSICAL, QUALITY AND ANTIOXIDANT ATTRIBUTES date: 2018-11-22 words: 5397 flesch: 59 summary: Unfortunately, such a statement is not exhaustive for describing the phenomenon relevant to the effect of Se enriched leaves on bread porosity and specific volume; it is just indicative that using wheat with high Se content in bread production leads to 10% decrease of final product porosity (GARVIN et al., 2011), which is consistent with the 8.9% decrease relevant to Se fortified leek utilization detected in the present study. Notably, the incorporation of leek leaves powder with high Se concentration into dough resulted in the highest values of Se content, total soluble solids, polyphenols and antioxidant activity of the final product. keywords: 2012; 2015; acid; activity; allium; antioxidant; ascorbic; baking; biofortification; bread; compounds; concentration; content; control; cultivar; d.w; decrease; determination; different; doi; dough; dry; effect; et al; flour; fold; food; food sci; fortified; functional; gae/100; goliath; golubkina; high; higher; human; ital; j. food; leaf; leaves; leaves powder; leek; leek leaves; loaf; matter; method; monosaccharides; non; nutritional; plants; polyphenols; porosity; porrum; potassium; powder; present; production; properties; pseudo; quality; research; results; russia; samples; sci; selenium; solids; soluble; species; specific; stems; table; total; use; value; vegetable; volume; weight; wheat; yeast cache: ijfs-1277.pdf plain text: ijfs-1277.txt item: #53 of 456 id: ijfs-1290 author: BARBUT, S.; IOI, M. title: AN INVESTIGATION OF THE MECHANICAL, MICROSTRUCTURAL AND THERMO-MECHANICAL PROPERTIES OF COLLAGEN FILMS CROSS-LINKED WITH SMOKE CONDENSATE AND GLUTARALDEHYDE date: 2019-04-15 words: 7243 flesch: 60 summary: 31, 2019 - 657 taken to evaluate the transparency of cross-linked collagen films (Fig. 5). The light transmission (380 to 780 nm) through cross-linked collagen films; C1 (Collagen 1), C2 (Collagen 2), C3 (Collagen 3), C4 (Collagen 4) and C5 (Collagen 5). keywords: 2016; agent; aldehydes; avery; bailey; barbut; casings; cellulose; collagen; collagen films; commercial; compounds; concentration; condensate; contact; content; control; cross; crosslinking; degree; differences; different; dispersions; distance; effect; electron; elongation; exposure; extrusion; fibers; fig; films; food; glutaraldehyde; higher; increase; industry; ital; j. food; light; linking; links; liquid; material; measurements; meat; mechanical; mechanical properties; min; mpa; overall; percent; plastic; process; production; properties; protein; puncture; results; salt; samples; sausage; savic; sci; significant; smoke; smoke condensate; solution; stability; strength; structure; study; table; tensile; test; thermal; time; transmission; treatment; usa; vol; water; work cache: ijfs-1290.pdf plain text: ijfs-1290.txt item: #54 of 456 id: ijfs-1291 author: AUGUSTYŃSKA-PREJSNAR, A.; ORMIAN, M.; TOBIASZ-SALACH, R. title: QUALITY OF BROILER CHICKEN MEAT DURING FROZEN STORAGE date: 2019-08-21 words: 5771 flesch: 62 summary: Effect of multiple freeze-thaw cycles on the quality of chicken breast meat. The degree of change in colour of frozen meat relies mainly on the availability of atmospheric oxygen and depends on the conditions of frozen storage (AKHTAR et al., 2013). keywords: 2005; 2013; air; applied; ash; assessment; atmospheric; breast; breast muscles; brittleness; broiler; changes; chickens; chwastowska; colour; content; current; deep; drip; duration; effect; et al; food; force; freeze; freezing; frozen; frozen storage; group; higher; impact; influence; ital; kim; kondratowicz; long; loss; meat; method; microwave; month; muscles; n=20; ns ns; oven; p<0.05; period; poultry; process; properties; protein; quality; raw; results; sample; sci; sensory; significant; similar; storage; storage duration; studies; study; table; temperature; thawed; thawing; thermal; treatment; vol; volume; water cache: ijfs-1291.pdf plain text: ijfs-1291.txt item: #55 of 456 id: ijfs-13 author: Filipčev, Bojana; Šimurina, Olivera; Bodroža-Solarov, Marija title: Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits date: 2015-12-16 words: 6555 flesch: 63 summary: 27 - 2015 495 - Keywords: buckwheat; biscuit; dough; storage; texture - Impact of buckwheat flour granulatIon and supplementatIon level on the qualIty of composIte wheat/buckwheat gInger-nut-type bIscuIts b. fIlIpčev*, o. ŠImurIna and m. bodroža-solarov Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia *Corresponding author: Tel. +381 21 485 3778, email: bojana.filipcev@fins.uns.ac.rs AbstrAct Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formula- tion were investigated regarding dough characteristics, physical and textural characteristics of fi- nal product assessed after baking and 30 days of storage. keywords: addition; adhesiveness; analysis; behaviour; biscuit; buckwheat; buckwheat flour; cbf; cereal; characteristics; chem; coarse; common; comparison; content; control; cookies; correlation; density; diameter; different; dough; fat; fbf; fig; fine; flour; food; formulations; fracturability; ginger; gluten; gnb; granulation; hardness; height; higher; ingredients; ital; lower; min; mixing; mixolab; moisture; nut; p<0.01; parameters; pasting; properties; protein; quality; results; retrogradation; sci; significant; singh; spread; stability; starch; storage; study; sugar; syneresis; temperature; texture; torque; values; vol; water cache: ijfs-13.pdf plain text: ijfs-13.txt item: #56 of 456 id: ijfs-1301 author: FADHIL, H.; MRAIHI, F.; CHERIF, J.K.; SÖKMEN, M. title: COMPARATIVE STUDY ON TOTAL POLYPHENOLS CONTENT OF TUNISIAN WILD RHUS PENTAPHYLLA FRUIT EXTRACTS AND THE EVALUATION OF THEIR BIOLOGICAL ACTIVITIES date: 2018-10-17 words: 4327 flesch: 57 summary: Determination of flavonoids content Flavonoids content of R. pentaphylla fruit extracts were carried out by following colorimetric assay using aluminum trichloride (AlCl3) (ZHISHEN et al., 1999). R. pentaphylla fruits, fresh or dried are slightly acidic (LAHSISSENE et al., 2010), and have a pleasant taste (RACHED, 2009), also it has been used in the treatment of diarrhea (LAHSISSENE et al., 2010). keywords: absorbance; activities; activity; analysis; antimicrobial; antioxidant; assay; atcc; bacteria; biological; chem; collected; color; compounds; condensed; content; correlation; dark; determination; different; dpph; effects; eq.cat.100; equivalent; et al; evaluation; extracts; flavonoid; food; frap; fruits; gram; ital; maturity; methanol; mg-1dw; min; minutes; mixture; natural; order; pentaphylla; pentaphylla fruits; phenolic; plant; polyphenols; potential; power; p≤0.01; regression; results; rhus; ripe; ripening; samples; sci; sciences; significant; solution; stages; study; table; tannins; test; total; vol; water; wild cache: ijfs-1301.pdf plain text: ijfs-1301.txt item: #57 of 456 id: ijfs-1302 author: IZLI, N.; TASKIN, O.; IZLI, G. title: DRYING OF LIME SLICES BY MICROWAVE AND COMBINED MICROWAVE-CONVECTIVE METHODS date: 2019-08-21 words: 5949 flesch: 70 summary: Effective moisture diffusivities of dried lime samples. Energy consumption values of dried lime samples. keywords: 2008; 2011; 2015; activation; agricultural; air; air drying; characteristics; citrus; coefficients; color; combined; comparison; conditions; consumption; content; convective; deff; different; diffusion; diffusivity; doymaz; drying; effective; energy; energy consumption; eng; equation; et al; experimental; food; food sci; fresh; hot; interval; ital; j. food; kinetics; layer; level; lime; lime samples; mass; method; microwave; microwave drying; microwave power; midilli; model; modeling; moisture; outcomes; oven; page; power; process; products; quality; ratio; research; rmse; samples; sci; significant; slices; specific; statistical; table; technique; technol; temperature; terms; thin; time; unal; values; vol; ° c; χ2(10 cache: ijfs-1302.pdf plain text: ijfs-1302.txt item: #58 of 456 id: ijfs-1313 author: PASTORELLI, G.; PANSERI, S.; CURONE, G.; ZANON, A.; DI GIANCAMILLO, M. title: IMAGING, SENSORY PROPERTIES AND FATTY ACID COMPOSITION OF PARMA HAM AND “NERO DI PARMA HAM” date: 2018-10-17 words: 6859 flesch: 67 summary: Taste descriptor related to sweetness, a typical characteristic of Parma ham, highlighted in Parma ham higher values (3.93 vs 3.43) than “Nero di Parma ham”. Keywords: fatty acids, “Nero di Parma ham”, Parma ham, sensory profile Ital. keywords: 2006; 2010; 2011; 2012; 2015; acid; acid composition; adipose; analysis; anim; animal; breeds; brightness; cava; central; characteristics; composition; connective; content; data; descriptors; di parma; diet; dietary; differences; different; dry; effect; et al; evaluation; fatty; fatty acid; food; food sci; fresh; ham; hams; higher; highest; iberian; important; index; initial; intramuscular; ital; j. food; lean; levels; lipid; location; lower; meat; meat sci; monounsaturated; mufa; muscle; n-3; nero; nero di; ns ns; nutritional; oleic; order; parma; parma ham; pigs; pork; present; product; production; profile; pufa; quality; redness; results; role; ruiz; samples; sci; sensory; sfa; significant; statistical; study; systems; tissue; tomography; total; types; typology; value; ventanas; vol; wood cache: ijfs-1313.pdf plain text: ijfs-1313.txt item: #59 of 456 id: ijfs-1317 author: TSUDA, H.; OKUDA, S.; HARAGUCHI, T.; KODAMA, K. title: INFLUENCE OF EXOPOLYSACCHARIDE ON THE GROWTH OF LACTIC ACID BACTERIA date: 2018-10-17 words: 3800 flesch: 67 summary: EPS yields and monosaccharide components of lyophilized EPSs, obtained by subtracting the values for the EPSs from the TYG broth. 31, 2019 - 233 PAPER INFLUENCE OF EXOPOLYSACCHARIDE ON THE GROWTH OF LACTIC ACID BACTERIA H. TSUDA*1,2, S. OKUDA2, T. HARAGUCHI2 and K. KODAMA2 1Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki city, Aomori 036-8561, Japan 2Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, 562, Nanatsuka, Shobara City, Hiroshima 727-0023, Japan *Corresponding author: Tel.: +89172362111; Fax: +81172393750 E-mail address: tsudah@hirosaki-u.ac.jp ABSTRACT The highest production of exopolysaccharides (EPSs) by Lactobacillus buchneri GM3701 and Lb. plantarum RB-3 was 216 and 79.0 mg/L, when incubated in 10% glucose media at 25°C for 6 d and 5% glucose media at 25°C for 4 d, respectively. keywords: 2000; 2012; acid; bacteria; broth; buchneri; carbohydrate; cell; epss; et al; exopolysaccharide; extract; fermented; food; glucose; gm3701; growth; hm2001; incubation; ital; lab; lactic; lactobacillus; lyophilized; mannose; media; method; microbiol; milk; p<0.05; plantarum; production; protein; rate; rb-3; rhamnose; sci; strains; sugars; sushi; table; tested; tsuda; tyg; vol; wagyu; yeast; yields cache: ijfs-1317.pdf plain text: ijfs-1317.txt item: #60 of 456 id: ijfs-1318 author: ŠIMAT, V.; MIĆUNOVIĆ, A.; BOGDANOVIĆ, T.; LISTEŠ, I.; GENERALIĆ MEKINIĆ, I.; HAMED, I.; SKROZA, D. title: THE IMPACT OF LEMON JUICE ON THE MARINATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS): CHEMICAL, MICROBIOLOGICAL AND SENSORY CHANGES date: 2019-04-15 words: 7859 flesch: 60 summary: So far, the time required for the maturation of fish fillets in citric juice has been estimated empirically. Anchovy carpaccio is a minimally processed, natural fish product traditionally prepared from fish fillets, marinated in lemon or lime juice and salt, with the addition of oil and spices. keywords: 2009; 2012; acceptability; acetic; acetic acid; acid; addition; amines; analysis; anchovies; anchovy; bacteria; bas; bath; biogenic; brining; cascado; changes; chemical; colour; concentration; content; count; data; day; days; different; effect; encrasicolus; engraulis; et al; fillet; final; fish; flavour; food; food sci; fresh; good; ital; j. food; juice; lemon; lemon juice; like; lipid; lower; marinade; marinated; marination; material; maturation; mg/100; microbiological; microorganisms; mixture; nacl; odour; oil; olive; physical; pons; process; production; products; quality; raw; results; salt; sardine; sci; sea; sensory; solution; storage; table; tba; texture; thawed; tma; total; tvb; tyramine; value; vol; water; özogul; šimat cache: ijfs-1318.pdf plain text: ijfs-1318.txt item: #61 of 456 id: ijfs-1331 author: IANNETTI, L.; VISCIANO, O.; MARFOGLIA, C.; IANNITTO, G.; PARISCIANI, G.; SERICOLA, M.; PETRONE, D.; MANGIERI, M.S.; POIMILIO, F.; SCHIRONE, M. title: COAGULASE POSITIVE STAPHYLOCOCCI ENUMERATION AND ENTEROTOXINS DETECTION IN MILK AND DAIRY PRODUCTS FROM CENTRAL ITALY date: 2019-04-15 words: 3639 flesch: 57 summary: Samples Raw milk cheeses (104-105CFU/g) Ripened cheeses* (102-103 CFU/g) Unripened cheeses* (10-102 CFU/g) n Unsatisfactory n Unsatisfactory n Unsatisfactory Caciotta 18 0** Ricotta 10 0 Soft cheese 10 0 Semi-soft cheese 5 0 Semi-hard cheese 27 0 Grated cheese 8 0 Burrata 8 0 Mozzarella 35 8 Provola 5 5 Scamorza 73 0 Other “Pasta filata” cheeses 99 0 *made from milk or whey that has undergone pasteurization or a stronger heat treatment; **CPS detected below regulatory limits Coagulase positive staphylococci were only found in samples from official controls, while own-checks were always below the detection limit. Another Italian study (CREMONESI et al., 2007) on raw milk cheese samples (fresh, soft, semi-hard and hard cheeses) reported that no enterotoxins were detected in samples positive to high concentrations of S. aureus. keywords: 2016; 2018; aureus; cfu; checks; cheese; coagulase; commission; controls; cps; criteria; dairy; detection; different; enterotoxins; enumeration; et al; european; food; hygiene; int; italy; j. food; limit; mean; microbiol; milk; molise; mozzarella; official; pasteurized; positive; presence; process; production; products; provola; raw; raw milk; regulation; results; samples; sci; semi; staphylococcus; study; unripened; values; vol cache: ijfs-1331.pdf plain text: ijfs-1331.txt item: #62 of 456 id: ijfs-1336 author: CORONA, O.; SQUADRITO, M.; TIRELLI, A. title: FACTORS AFFECTING THE SPECTROPHOTOMETRIC QUANTIFICATION OF FLAVONOIDS IN WINE date: 2019-08-21 words: 4448 flesch: 65 summary: In this work the effects of SO2, ethanol concentration, acid and pH on the absorbance values E280 and E’280 assessed in diluted red wine samples were assessed to monitor their role on the quantification of wine flavonoids. The effect of SO2, purification, pH and dilution solvent on spectrophotometric quantification of flavonoids in red wine samples has been evaluated in this work. keywords: absorbance; absorption; acid; agric; analytical; anthocyanins; chem; compounds; content; corona; d'avola; different; diluted; dilution; e280; effect; ethanol; etoh; extract; e’280; flavonoids; food; food sci; grape; guidoni; h2so4; hcl; increase; interference; ital; j. food; n.d; nero; peak; phenols; purification; pvpp; quantification; range; red; role; samples; sci; skin; so2; solution; solvent; spe; spectra; spectrophotometric; stefano; table; total; triplicate; values; vol; wine; wine samples; λmax cache: ijfs-1336.pdf plain text: ijfs-1336.txt item: #63 of 456 id: ijfs-1338 author: TAROLA, A.M.; GIRELLI, A.M.; D'ASCENZO, F. title: BIOACTIVE POLYPHENOL PROFILES AND ANTIOXIDANT ACTIVITY IN ITALIAN APPLES VARIETIES date: 2018-10-17 words: 3636 flesch: 64 summary: Total Phenolics and antioxidant activity Total phenol compounds (TPC) of apple peel extracts are always higher than those in pulp. In addition, it is clear that total phenol compounds (TPC) of apple peel extracts differed significantly among ten cultivars: TPC was the highest in Florina followed, in decreasing order, by Jonagored, Topaz, Rosada, Braeburn, Limoncella, Cerina, Gelato Cola, Rush, Renetta Osiris. keywords: acid; activity; antioxidant; apple; braeburn; catechin; cerina; chlorogenic; cola; compounds; content; data; dpph; epicatechin; extracts; florina; food; fructose; gallic; gelato; glucose; gold; hplc; individual; ital; jonagored; limoncella; method; min; n=3; organic; osiris; peel; phenolic; phloretin; production; pulp; renetta; results; rome; rosada; rush; rutin; samples; sci; significant; solution; standard; study; table; topaz; total; value; varieties; vol cache: ijfs-1338.pdf plain text: ijfs-1338.txt item: #64 of 456 id: ijfs-1343 author: STAROWICZ, M.; ZIELIŃSKI, H. title: CHANGES IN THE ANTIOXIDANT CAPACITY AND POLYPHENOLS CONTENT OF RYE- BUCKWHEAT CAKES FORTIFIED WITH SPICES DURING THEIR LONG-TERM STORAGE: english date: 2018-10-17 words: 5782 flesch: 65 summary: Oxidation may be effectively inhibited by antioxidants, therefore recipes of confectionery products were modified to increase antioxidants content in many ways. Changes of rutin, total phenols and flavonoids contents of rye-buckwheat cakes during storage Changes in rutin content in cakes made of rye and buckwheat flour mixtures with selected spices during 18-month storage are illustrated in Fig. keywords: 2016; abts; acid; activity; addition; allspice; antioxidant; antioxidant capacity; bread; buckwheat; buckwheat cakes; cakes; capacity; changes; cinnamon; cloves; compounds; content; control; cookies; correlation; decrease; determined; different; dpph; flavonoids; flour; food; formation; fortified; g-1; high; higher; highest; ital; mix; months; nutmeg; observed; period; phenolic; products; przygodzka; results; rutin; rye; samples; sci; selected; significant; spice mix; spices; storage; study; table; time; total; tpc; values; vanilla; vol cache: ijfs-1343.pdf plain text: ijfs-1343.txt item: #65 of 456 id: ijfs-1345 author: HUSSAIN, N.; AZHAR, N.; RAJOO, S.G.S. title: EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE date: 2019-11-29 words: 9795 flesch: 56 summary: Preparation of watermelon rind juice Such method was used for the control sample since watermelon rind juice is consumed without any heat treatment and there has been no prior study on the development of watermelon rind juice. keywords: 2016; 2017; 25ºc; 4ºc; acid; activity; analysis; antioxidant; apple; application; ascorbic; better; beverage; cavitation; cfu; changes; chemistry; color; compounds; condition; content; control; crude; day; different; effect; et al; experimental; fiber; food; food sci; formation; free; fruit; heat; high; honey; inactivation; increase; independent; international; ital; j. food; journal; juice; level; method; microbial; microbiological; microorganisms; optimum; orange; parameters; pasteurization; pectin; physicochemical; processing; properties; proximate; quality; regression; research; response; results; rind; rind beverage; rind juice; sample; sci; science; separation; significant; similar; solid; soluble; solution; sonicated; sonochemistry; srwr; storage; strawberry; studies; study; table; technology; temperature; thermosonication; time; tiwari; tomato; total; treatment; tss; ultrasonic; ultrasound; values; variables; vitamin; vol; waste; watermelon; watermelon rind; week cache: ijfs-1345.pdf plain text: ijfs-1345.txt item: #66 of 456 id: ijfs-1351 author: ISLAM, A.; SARKER, M.; HAQUE KHAN, S.; HOSSAIN, MD. I.; ABEDIN, MD. Z.; ZUBAIR, MD. A.; BARI, L. title: DETERMINATION OF SUNSET YELLOW IN DIFFERENT BRANDS OF ORANGE JELLIES OF BANGLADESH BY HPLC date: 2018-10-17 words: 4546 flesch: 65 summary: Development and evaluation of an HPLC-DAD method for determination of synthetic food colorants. Genotoxicity of synthetic food colorants. keywords: 2010; 2011; acetate; acetonitrile; additives; analysis; analytical; bangladesh; brand; bsti; chromatogram; chromatography; collected; colorants; colors; column; concentration; data; determination; different; effects; et al; evaluation; food; food sci; health; high; hplc; industrial; ital; j. food; jellies; jelly; liquid; method; mg/100; minutes; orange; peak; performance; phase; products; results; retention; sample; sci; science; solution; standard; study; sunset; sunset yellow; synthetic; table; tangail; tartrazine; technology; time; toxicol; use; value; vol; yellow cache: ijfs-1351.pdf plain text: ijfs-1351.txt item: #67 of 456 id: ijfs-1354 author: ÖZER, C.O. title: UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE date: 2018-11-22 words: 4705 flesch: 62 summary: The microbiological counts of sausage groups at the end of the fermentation ranged from 8.71 to 9.37 log cfu/g for total viable, from 5.61 to 5.82 log cfu/g for mold and yeast, and from 0.42 to 1.28 log cfu/g for total coliform bacteria, respectively. The effects of Jerusalem artichoke powder (JAP) on the quality characteristics and storage stability of fermented sausage were investigated. keywords: acid; analysis; artichoke; ash; bacteria; beef; beef fat; cie; color; content; control; day; days; determined; dietary; differences; different; dry; effects; end; et al; fat; fermentation; fermented; fiber; food; food sci; functional; groups; hardness; inulin; ital; jap; jap100; jap25; jap50; jerusalem; lactic; letters; low; manufacturing; mean; meat; meat sci; moisture; p<0.05; period; physicochemical; powder; products; properties; protein; quality; replacement; results; samples; sausage; sci; significant; standard; storage; study; table; tbars; total; treatment; values; vol; water cache: ijfs-1354.pdf plain text: ijfs-1354.txt item: #68 of 456 id: ijfs-1355 author: COTA-GASTÉLUM, A.G.; SALAZAR-GARCÍA, MG.; ESPINOZA-LÓPEZ, A.; PEREZ-PEREZ, L.M.; CINCO-MOROYOQUI, F.J.; MARTÍNEZ-CRUZ, O.; WONG-CORRAL, F.J.; DEL-TORO-SÁNCHEZ, C.L. title: CHARACTERIZATION OF PASTA WITH THE ADDITION OF CICER ARIETINUM AND SALVIA HISPANICA FLOURS ON QUALITY AND ANTIOXIDANT PARAMETERS date: 2019-04-15 words: 8851 flesch: 65 summary: One research was found that studied the effects of the toasting of chickpeas on the antioxidant properties of chickpea flour added to durum wheat pasta. Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta. keywords: 2007; 2009; 2012; 2015; absorption; abts; acceptance; acid; activity; addition; analysis; antioxidant; arietinum; capacity; characterization; chem; chemical; chia; chia flour; chickpea; chickpea flour; cicer; composition; compounds; consumer; content; cooked; cooking; decrease; differences; different; digestibility; digestion; dpph; durum; effect; et al; fiber; fig; flour; food; food chem; food sci; formulations; fortified; free; functional; health; high; highest; hispanica; increase; int; ital; j. food; loss; lópez; membrane; menga; methods; min; nutritional; official; oliveira; parameters; pasta; perez; phenolic; phenols; properties; protein; quality; radical; results; rich; salvia; samples; sci; seeds; semolina; sensory; significant; similar; solids; spaghetti; starch; studies; study; technol; temperature; time; total; usa; vol; water; wheat; wheat pasta; µmol; μmol cache: ijfs-1355.pdf plain text: ijfs-1355.txt item: #69 of 456 id: ijfs-1368 author: KARABUDAK, E.; AKSOYDAN, E.; AĞAGÜNDÜZ, D.; ERGÜL, M. title: TURKISH-COFFEE ENRICHED WITH ROSE: A PROMISING COMBINATION date: 2018-11-22 words: 6160 flesch: 61 summary: The sensory evaluation scores given to coffee samples with rose in different amounts show that panelists gave more points to the coffee samples containing 1.5 g and 2 g rose than plain coffee sample (6.2±2.2 vs. 6.1±2.3, respectively) (Table 2). OSIs of coffee samples including 0, 0.5, 1.5, 2 g rose were found to be 7.7, 5.2, 3.6, 2.7 respectively (p<0.05). keywords: 2015; acids; addition; amounts; antioxidant; arabica; aroma; beans; bioactive; capacity; cga; chlorogenic; coffee; coffee samples; compounds; content; cup; damascena; different; dry; effects; equivalent; espresso; et al; etherton; evaluation; extract; farah; food; food sci; free; g coffee; gae; general; ground; health; highest; important; impression; ital; j. food; method; minutes; mmol; new; number; nutrition; osi; osis; p<0.05; panelists; petals; phenolic; plain; preference; preparation; raw; research; roasted; rosa; rose; samples; sci; scores; sensory; status; stress; studies; study; table; tas; taste; tos; total; tpc; traditional; trolox; turkey; turkish; turkish coffee; values; vol; µmol; μmol cache: ijfs-1368.pdf plain text: ijfs-1368.txt item: #70 of 456 id: ijfs-1373 author: REZIG, L.; SADAA, M.; TRABELSI, N.; TAMMAR, S.; LIMAM, H.; BETTAIEB REBEY, I.; SMAOUI, A.; SGHAIER, G.; DEL RE, G.; KSOURI, R.; Msaada, K. title: CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF ALOYSIA TRIPHYLLA L. ESSENTIAL OILS AND METHANOLIC EXTRACT date: 2019-08-21 words: 8546 flesch: 62 summary: Obtained results of antimicrobial and antifungal activities showed that Aloysia triphylla essential oil was endowed with important antibacterial and antifungal properties. According to ALI et al. (2011), antimicrobial activity of Aloysia triphylla essential oil may be attributed to the presence of high concentration of long-chain alcohols and aldehydes especially citral, citronellol, menthol, and β- caryophyllene. keywords: 2014; 2016; absorbance; acid; activities; activity; aerial; agric; aloysia; aloysia triphylla; analysis; antibacterial; antifungal; antimicrobial; antioxidant; aqueous; atcc; a±0.06; babili; bacillus; bht; bleaching; b±0.05; candida; carotene; chem; citriodora; coli; composition; compounds; concentration; condensed; content; control; c±0.03; differences; different; dpph; d±0.01; ec50; effect; escherichia; essential; essential oil; et al; ethnopharmacol; extraction; extracts; flavonoids; food; food sci; gabes; gas; gram; higher; ic50; inhibition; ital; j. food; kairouan; korba; leaves; lippia; mass; medicinal; methanolic; method; min; mixture; monoterpene; oil; oils; parts; phenolic; plants; polyphenols; positive; power; presence; properties; radical; rate; reducing; region; results; sample; scavenging; sci; significant; siliana; solution; statistical; subtilis; table; tannins; temperature; total; triphylla; triphylla essential; tunisia; values; verbena; vol; water cache: ijfs-1373.pdf plain text: ijfs-1373.txt item: #71 of 456 id: ijfs-1375 author: MERLINO, V.M.; MASSAGLIA, S.; BORRA, D.; MANTINO, V. title: NEW CONSUMER TARGETS TOWARDS A TRADITIONAL SPIRIT: THE CASE OF GRAPPA IN PIEDMONT (NORTHWEST ITALY) date: 2019-11-29 words: 7406 flesch: 58 summary: Fax: +39 0112368622 Email address: stefano.massaglia@unito.it ABSTRACT A choice experiment was conducted in Piedmont, Italy, to define purchasing preferences and behaviours of Grappa consumers. The lClass analysis allowed the identification of four clusters of Grappa consumers that were described in function of socio-demographic variables. keywords: 2007; 2009; 2016; alcohol; analysis; aspects; attributes; available; average; behaviour; best; bottle; brand; case; characteristics; choice; clusters; considered; consumers; consumption; content; data; della; demographic; diamantidou; different; distillation; et al; experts; factors; family; flavour; food; grappa; grappa consumers; greater; group; important; income; individuals; information; ital; italian; j. food; journal; knowledge; level; louviere; market; members; men; merlino; method; nonexpert; number; occasions; origin; packaging; paper; place; porto; preferences; price; process; product; production; purchase; purchasing; quality; raw; research; respondents; results; sample; scaling; sci; score; sensitive; socio; study; table; taste; times; traditional; value; violoni; vol; wine; women; worst; years; young cache: ijfs-1375.pdf plain text: ijfs-1375.txt item: #72 of 456 id: ijfs-1376 author: GIACALONE, G.; DA SILVA, T.M.; PEANO, C.; GIUGGIOLI, N.R. title: DEVELOPMENT OF FRUIT LEATHER FROM ACTINIDIA ARGUTA BY-PRODUCT: QUALITY ASSESSMENT AND SHELF LIFE STUDIES date: 2019-08-21 words: 7078 flesch: 60 summary: Leather samples were assessed every 7 days for 21 days, using the same criteria as applied at the start of storage (0 day) plus weight loss. 2.3.3 Colour and browning index (BI) Colour was measured in triplicate at day 0 and every 7th day for leather samples, using a Minolta CR-400 chromameter (Konica Minolta Sensing, Inc., Osaka, Japan) pre-calibrated against a standard white tile. keywords: 2012; 2014; 2015; 2016; acid; actinidia; adhesiveness; analysis; antioxidant; apple; arguta; baby; browning; case; colour; compounds; concentration; content; day; days; differences; different; end; environment; epe; et al; figure; food; formulation; fresh; fructose; fruit; glucose; granny; high; international; ital; j. food; journal; kiwifruit; leather; leather samples; letters; life; loss; low; lower; n.s; ope; oven; overall; packaging; parameters; pectin; powder; process; processing; product; properties; puree; quality; quintero; raw; samples; sci; science; sensory; shelf; shelf life; significant; smith; ssc; storage; sugar; syrup; table; technology; temperature; test; texture; time; torres; tpc; treatment; values; vol; water; weight; work cache: ijfs-1376.pdf plain text: ijfs-1376.txt item: #73 of 456 id: ijfs-1393 author: GUERRINI, L.; MASELLA, P.; ANGELONI, G.; ZANONI, B.; BRESCHI, C.; CALAMAI, L.; PARENTI, A. title: THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS date: 2019-08-21 words: 4168 flesch: 62 summary: It suggested that the phenolic compound transformation phenomenon during a time-temperature treatment of olive paste is caused by two opposing phenomena during olive paste malaxation: (i) a decreasing phenomenon probably due to enzymatic oxidative damage of the phenolic compounds; (ii) an increasing phenomenon probably due to a physical and enzymatic release of phenolic compounds from the cellular tissues. Olive paste malaxation. keywords: 2017a; centrifugation; compounds; conditions; content; data; dhpea; eda; evoo; extraction; final; food; guerrini; heating; increase; ital; lox; malaxation; malaxer; measured; min; n.d; oil; olive; olive oil; olive paste; paste; phenolic; process; quality; results; samples; sci; significant; table; temperature; time; total; trapani; values; virgin; volatile; yield; zanoni cache: ijfs-1393.pdf plain text: ijfs-1393.txt item: #74 of 456 id: ijfs-1403 author: SILVESTRI, C.; AQUILANI, B.; PICCAROZZI, M.; RUGGIERI, A. title: BEEF TRADITIONAL FOOD: CONSUMER BEFORE PURCHASE PREFERENCES BASED ON QUALITY date: 2020-02-25 words: 12275 flesch: 62 summary: The aim of the paper is to study beef quality cues and attributes in Italy, comparing regions where beef is considered traditional food and regions where it is not. Indeed, for GRUNERT et al. (2004) brand if combined with quality and reliability built over time, can be considered the most important extrinsic quality cue when purchasing beef for consumers not so aware of beef features and therefore struggling to formulate their expectations about beef quality cues. keywords: 2005; 2012; 2013; analysis; animal; attention; attributes; authors; average; banović; banović et; beef; beef quality; better; brand; bredahl; brunsø; brunsø et; calvo; certification; characteristics; choices; cluster; color; consumers; consumption; cut; data; different; dimensions; doi; dopico; e.g.; elaboration; et al; european; expectations; expected; experience; extrinsic quality; factors; fat; features; focused; food; food quality; food sci; france; freshness; germany; grunert; important; influence; information; intrinsic; issues; ital; j. food; juiciness; k.g; labels; likert; literature; market; meat; meat quality; model; moment; new; number; nutritional; order; origin; paper; particular; perception; portugal; preferences; price; product; purchase; purchasing; quality; quality attributes; quality cues; quality dimensions; quality perception; quality system; research; results; role; saeed; safety; sample; scale; sci; scores; sensory; source; spain; studies; study; subjective; system; table; taste; tenderness; total; traceability; traditional; tuscany; usa x; value; variables; vol; women; x ital; x x; young cache: ijfs-1403.pdf plain text: ijfs-1403.txt item: #75 of 456 id: ijfs-1414 author: HAMAN, N.; BODNER, M.; FERRENTINO, G.; SCAMPICCHIO, M. title: LIPID AUTOXIDATION OF FISH, LARD, CORN AND LINSEED OILS BY ISOTHERMAL CALORIMETRY date: 2018-11-22 words: 3906 flesch: 61 summary: For fish oil samples, the slopes of such linear relationships were 1.1·104 K, 3.6·103 K and 3.5·103 K, respectively, for the monomolecular, bimolecular and termination phase. Furthermore, the analysis of oil samples that contain antioxidants at high temperatures may lead to misleading results when the antioxidants are volatile and can leave the sample before they can exert their protective action (HAMAMA and NAWAR, 1991). keywords: acids; activity; ampoule; analysis; antioxidant; approach; autoxidation; bimolecular; calorimetry; capacity; composition; corn; dpph; duration; fatty; fish; flow; food; haman; heat; isothermal; ital; lard; linseed; lipid; monomolecular; oil; oil samples; oils; order; oxidation; oxidative; period; phase; point; process; radical; rate; reaction; results; samples; sci; signal; stability; temperature; termination; time; value; vol cache: ijfs-1414.pdf plain text: ijfs-1414.txt item: #76 of 456 id: ijfs-1422 author: UYARCAN, M.; KAYAARDI, S. title: EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS date: 2019-11-29 words: 9019 flesch: 63 summary: The combination of marination and high pressure treatment led to an increase in hardness at up to 350 MPa and a slight decrease in hardness at higher pressure values (550 MPa) (P<0.05). High pressure treatment effects on cod (Gadus morhua) muscle. keywords: 150/0; 2003; 2010; 2011; 2012; 2013; 350/1; addition; analysis; appearance; attributes; band; beef; beef samples; changes; characteristics; chem; chewiness; cohesiveness; color; combined; control; cooked; cooking; degradation; different; effect; et al; evaluation; extract; food; food sci; group; gumminess; hardness; high pressure; higher; highest; hpp; increase; innov; ital; j. food; juiciness; kda; kim; level; loin; loss; marcos; marinated; marination; marination treatment; meat; meat sci; microbial; min; mpa; mpa pressure; muscle; myofibrillar; natural; overall; oxidative; p<0.05; page; panelists; patties; pork; pressure; pressure level; pressure processing; pressure treatment; pressurization; pressurized; pressurized samples; processing; products; profile; properties; protein; quality; raw; results; rosemary; samples; sci; scores; sds; sensory; significant; similar; sodium; solubility; stability; standard; steaks; structure; studies; study; table; technol; temperature; test; textural; texture; treatment; turkey; values; vol; water cache: ijfs-1422.pdf plain text: ijfs-1422.txt item: #77 of 456 id: ijfs-143 author: Aarabi, Aazam; Honarvar, Masoud; Mizani, Maryam; Faghihian, Hossein; Gerami, Abbas title: Extraction and purification of ferulic acid as an antioxidant from sugar beet pulp by alkaline hydrolysis date: 2016-01-11 words: 5428 flesch: 56 summary: Three factors including time (x1), temperature (x2) and sodium hydroxide concentration (x3) were chosen, and ferulic acid concentration (y) were determined using optimization method (Table 1).   (Eq.1) where y is ferulic acid concentration, β0 is the intercept term, β1, β2 and β3 are the linear terms, β11, β22 and β33 are the quadratic terms and β12, β13 and β23 are the interaction terms between three independent variables. keywords: abts; acid; agilent; alkaline; analysis; antioxidant; beet; beet pulp; capacity; cell; chemical; chemistry; compounds; concentration; conditions; content; design; determination; effect; et al; experimental; extraction; extracts; ferulic; ferulic acid; fig; food; food sci; g/100; higher; hplc; hydrolysis; isolated; ital; j. food; level; lignin; main; methanol; method; min; model; naoh; parameters; phenolic; precipitate; process; pulp; pure; purification; release; research; response; results; sample; sci; significant; size; solution; standard; sugar; sugar beet; surface; table; technologies; temperature; terms; time; total; values; vol cache: ijfs-143.pdf plain text: ijfs-143.txt item: #78 of 456 id: ijfs-1433 author: KACHEL, M.; MATWIJCZUK, A.; NIEMCZYNOWICZ, A.; KOSZEL, M.; PRZYWARA, A. title: INFLUENCE OF FERTILISATION TYPE ON THE QUALITY OF VIRGIN RAPESSED OIL date: 2019-11-29 words: 11254 flesch: 57 summary: Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils, Journal of Agricultural and Food Chemistry 53:566. A similar correlation can be observed both in rapeseed oil samples originating from traditionally fertilised plots and from plots fertilised with digestate. keywords: 2001; 2005; 2007; 2012; 2013; 2014; acid; agricultural; analysed; analysis; application; available; bands; biogas; bios; case; characteristic; chemical; cluster; cold; composition; compounds; conditions; content; control; crops; cultivar; cultivation; data; determination; determined; differences; different; digestate; edible; effects; energy; esters; et al; experimental; extraction; fats; fatty; feliks; fertilisation; fertilizer; food; food sci; ftir; groups; guillen; hand; harvest; hca; high; induction; infrared; intensity; ital; j. food; lublin; major; management; markus; mean; method; mixture; moisture; natural; nitrogen; normal; npk; nutrients; oil; oil samples; oils; omega; oxidation; oxidative; particular; pca; period; phosphorus; plants; plots; potassium; presence; presents; pressed; process; production; products; protein; protein content; quality; rapeseed; relative; research; respective; results; rohman; samples; sci; seeds; selected; significant; significant differences; similar; soil; solid; spectra; spectroscopy; spring; stability; statistical; stretching; study; table; temperature; terms; time; traditional; type; use; values; vegetable; vibrations; virgin; vol; yield cache: ijfs-1433.pdf plain text: ijfs-1433.txt item: #79 of 456 id: ijfs-1438 author: SKRZYPCZAK, K.; FORNAL, E.; WAŚKO, A.; GUSTAW, W. title: EFFECTS OF PROBIOTIC FERMENTATION OF SELECTED MILK AND WHEY PROTEIN PREPARATIONS ON BIOACTIVE AND TECHNOLOGICAL PROPERTIES date: 2019-08-21 words: 5832 flesch: 40 summary: The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk. The findings of the investigations indicate that the probiotic strain L. acidophilus LA-5 is also capable of degrading whey and milk proteins and generating peptide sequences exhibited (among others) the ACE-inhibitory activities (Table 2). keywords: 2016; 2017; ace; acidophilus; activities; activity; addition; analysis; analyzed; antihypertensive; antioxidant; antioxidative; bacteria; bioactive; biopepdb; biopeptides; biotechnology; casein; cgmp; chemistry; control; dairy; data; differences; doi; dpph; effect; enzymes; et al; fermentation; fermented; food; functional; health; hydrolysates; hydrolysis; influence; inhibitory; international; ital; journal; la-5; lactobacillus; level; lublin; milk; peptides; poland; preparations; probiotic; process; products; properties; protein; protein preparations; radical; research; results; samples; scavenging; sci; science; sequences; skim; smp; strain; study; syneresis; table; textural; texture; uwm; values; vol; whey; whey protein; wmp; wpi cache: ijfs-1438.pdf plain text: ijfs-1438.txt item: #80 of 456 id: ijfs-1440 author: ZUÑIGA-SALCEDO, M.R.; ULLOA, J.A.; BAUTISTA-ROSALES, P.U. ULISES; ROSAS-ULLOA, P.; RAMÍREZ-RAMÍEZ, J.C.; SILVA-CARRILLO, Y.; GUTIÉRREZ-LEYVA, R.; HERNÁNDEZ, C. title: EFFECT OF ULTRASOUND TREATMENT ON PHYSICOCHEMICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF A SAFFLOWER (CARTHAMUS TINCTORIUS L.) PROTEIN ISOLATE date: 2019-08-21 words: 5811 flesch: 61 summary: However, the results of the application of ultrasound treatment on protein properties depend on some conditions such as frequency, amplitude, time, temperature, ionic strength, pH, and concentration, as well as intrinsic characteristics of the protein source (HIGUERA- BARRAZA et al., 2016). Keywords: ultrasound treatment, safflower protein isolate, physicochemical properties, functional properties, nutritional properties Ital. keywords: 2016; 2017; absorption; acid; activity; amino; application; bulk; capacity; characteristics; color; composition; concentration; content; control; density; different; effect; emulsifying; eng; et al; exposure; foaming; food; food sci; functional; functional properties; high; int; intensity; isolate; ital; j. food; j.a; khz; meal; method; min; moisture; méxico; nayarit; oac; oil; physical; physicochemical; properties; protein; quality; ramírez; res; safflower; safflower protein; samples; sci; solubility; soy; spi; stability; structure; study; table; temperature; time; treatment; ulloa; ultrasonic; ultrasound; ultrasound exposure; ultrasound treatment; usa; values; vol; wang; water; zhang cache: ijfs-1440.pdf plain text: ijfs-1440.txt item: #81 of 456 id: ijfs-1444 author: BOGDANOVIĆ, T.; PETRIČEVIĆ, S.; LISTEŠ, E.; PLEADIN, J. title: POLYCYCLIC AROMATIC HYDROCARBONS IN SELECTED FOOD ITEMS COMING FROM THE CROATIAN MARKET date: 2019-04-15 words: 9799 flesch: 62 summary: Smoked meat products investigated in this study were divided into four groups, consisting of either whole meat samples in terms of dry-cured and semi-dry-cured meat products, or chopped meat products in terms of dry-fermented and semi-dry sausages. 31, 2019 - 675 Significantly higher amounts were reported for BaP in smoked meat products produced in Latvia (from <0.05 µg/kg to 6.03 µg/kg) (ROZENTÄLE et al., 2015) and traditional smoked meat products from the Baltic States (from 0.05 µg/kg to 166 µg/kg) (ROZENTÄLE et al., 2018), with ∑PAH4 in ranges from 0.15-34.65 µg/kg and 0.42-628 µg/kg, respectively. keywords: 2015; ace; acetonitrile; analysis; analytical; anthr; aromatic; assessment; b[ghi]p; baa; bap; bape; bbf; benzo[a]pyrene; bivalve; bkf; calibration; chr; commission; concentration; contamination; content; croatian; cured; d[ah]a; different; dry; environmental; established; et al; european; exposure; fishery; flr; food; food sci; fresh; groups; herbs; higher; highest; horratr; hydrocarbons; i[cd]p; investigated; ital; j. food; legislation; levels; loq; low; market; maximum; mean; meat; meat products; method; minimum; minute; mls; molecular; mussels; nap; occurrence; order; pahs; phen; polycyclic; present; products; pyr; pyrene; range; recovery; regulation; results; samples; sausages; sci; sea; semi; set; shellfish; significant; similar; smoked; smoking; sources; spices; standard; study; table; toxic; traditional; values; vol; ∑pah4; ∑pah8 cache: ijfs-1444.pdf plain text: ijfs-1444.txt item: #82 of 456 id: ijfs-1448 author: TERIN, M. title: HOUSEHOLD CHARACTERISTICS INFLUENCING FISH CONSUMPTION IN VAN PROVINCE, TURKEY date: 2019-08-21 words: 5275 flesch: 66 summary: The results indicate that, households’ income, children per households, working households’ head, households’ consumption of aquaculture products other than fish and the surveyed being households’ head significantly influence the frequency of fish consumption. Keywords: fish consumption, socio-demographic characteristics, ordered probit model, Turkey Ital. keywords: 2013; aquaculture; aquatic; average; behavioral; capita; characteristics; child; consumers; consumption; consumption frequency; demographic; dependent; effects; et al; fish; fish consumption; food; frequency; habits; head; high; households; income; increase; ital; journal; likelihood; meat; model; month; nutrition; ordered; positive; probit; products; province; public; relationship; result; sci; sciences; seafood; significant; socio; spots; study; table; turkey; university; van; variables; vol; week; y=3; y=4; year cache: ijfs-1448.pdf plain text: ijfs-1448.txt item: #83 of 456 id: ijfs-1451 author: RIBEIRO, J.A.; SEIFERT, M.; VINHOLES, J.; ROMBALDI, C.V.; NORA, L.; CANTILLANO, R.F.F. title: ERYTHORBIC ACID AND SODIUM ERYTHORBATE EFFECTIVELY PREVENT PULP BROWNING OF MINIMALLY PROCESSED ‘ROYAL GALA’ APPLES date: 2019-08-21 words: 8768 flesch: 64 summary: J. Food Sci., vol. J. Food Sci., vol. keywords: 2002; acid; action; activity; agents; analysis; antioxidant; apples; ascorbic; axis; brazil; browning; calcium; changes; chem; chloride; co2; color; combination; compounds; concentration; content; control; cut; cysteine; darkening; days; difference; distilled; doi; ea+cc; effect; enzymatic; enzyme; erythorbate; erythorbic; erythorbic acid; et al; excellent; factor; fig; firmness; flavor; food; food sci; fresh; fruit; gala; good; higher; hue; increase; inhibition; ital; j. food; kojic; kojic acid; lc+cc; life; limit; loss; lower; lsd; mass; min; negative; odor; overall; oxidation; oxygen; period; phenolic; pod; polyphenol; positive; postharvest; ppo; process; processing; products; properties; protein; pulp; quality; quinones; ratio; reduction; results; royal; samples; sci; se+cc; sensorial; sensory; shelf; significant; similar; slices; sodium; storage; study; technol; total; treatments; tss; use; values; variables; vegetables; vol; w+cc; water cache: ijfs-1451.pdf plain text: ijfs-1451.txt item: #84 of 456 id: ijfs-147 author: Wahyono, Agung; Lee, Sae-Byuk; Kang, Woo-Won; Park, Heui-Dong title: Improving Bread Quality Using Co-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04 date: 2016-01-21 words: 7058 flesch: 67 summary: i-BuOH levels were highest in SCTDPA bread (20,169) and the lowest in SC bread (1,986). Analysis of volatile compounds in bread crumbs Volatile compounds were analyzed as described previously by PLESSAS et al. (2008), using gas chromatography and mass spectrometry (7890A GC-MS; Agilent, Santa Clara, CA, USA) with a flame ionization detector (FID). keywords: 2012; 2013; ability; acetate; acid; agents; alcohol; analysis; anomala; area; aroma; baker; bread; bread crumb; bread quality; cauvain; cell; cerevisiae; chem; cohesiveness; colour; compounds; content; crumb; crust; cultures; delbrueckii; density; different; dough; et al; ethyl; features; fermentation; flavour; flour; food; food sci; fraction; fruity; greater; higher; ital; j. food; jk04; jk08; korea; leavening; level; lower; making; mean; min; national; pichia; production; properties; quality; results; saccharomyces; sci; scpa; sctd; sctdpa; sensory; single; specific; strains; structural; table; textural; texture; torulaspora; total; usa; use; values; vol; volatile; volume; wahyono; water; wheat; yeast cache: ijfs-147.pdf plain text: ijfs-147.txt item: #85 of 456 id: ijfs-1470 author: SIANO, F.; FASULO, G.; GIARAMITA, L.; SORRENTINO, A.; BOSCAINO, F.; SPROVIERI, M.; DI STASIO, M.; COCCIONI, R.; VOLPE, M.G. title: CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS date: 2019-11-29 words: 7615 flesch: 66 summary: Fruity, cheesy 1135 butanoic acid, 2-methyl, ethyl ester 6.7±0.5 a 6.5±0.4a nd nd - 1156 acetic acid, butyl ester 12.7±0.6a 12.3±0.3a nd nd Fruity 1253 butanoic acid, 2-propenyl ester nd nd 0.9±0.1 a 1.1±0.03a Fruity, green 1286 butanoic acid, 1-methyl, butyl ester nd nd 1.0±0.1 a 0.8±0.01a Fruity 1310 hexanoic acid, ethyl ester 8.2±0.03 d Pit cheese: compositional, microbiological and sensory characteristics. keywords: 2010; acid; acid nd; agar; analysis; aoac; area; bacteria; butanoic; cartoceto; certain; cfu; chain; characteristics; cheese; cheese samples; chemical; composition; compounds; conditions; constant; content; count; dairy; data; days; decrease; delgado; determination; differences; different; environment; ester; et al; extraction; farm; fatty; fatty acids; flavour; food; food sci; fossa; fossa cheese; fruity; gas; gobbetti; humidity; important; int; ital; italian; j. food; ketones; lactic; linoleic; method; methyl; microbial; microbiological; microclimate; microflora; milk; min; mixture; nd nd; nutritional; oleic; parameters; particular; phase; pit; pits; process; production; relative; results; ripened; ripening; samples; sci; sheep; significant; site; sodium; solution; spme; starter; sum; surface; sweet; table; talamello; temperature; thermo; time; total; usa; values; volatile; water; waxy; ° c cache: ijfs-1470.pdf plain text: ijfs-1470.txt item: #86 of 456 id: ijfs-1483 author: BEN MOUSSA, O.; BOULARES, M.; CHOUAIBI, M.; MZOUGHI, M.; HASSOUNA, M. title: EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES date: 2019-11-29 words: 8063 flesch: 60 summary: Kinetic parameters, syneresis, proteolysis degree, and sensory characteristics were improved by increasing lactulose dose; thus, thixotropic and pseudoplastic gel was shown. After highlighting the best co-culture for yoghurt with lactulose, in the first part of this study, we focused, in the second part, on the effect of lactulose dose. keywords: 2009; 2017; a.g; acid; acidification; acidity; addition; analysis; bacteria; bulgaricus; cfu; characteristics; concentration; content; control; counts; cruz; culture; dairy; data; days; degree; differences; different; dornic; dose; effects; et al; evaluation; fact; fermentation; fermented; findings; flow; food; food sci; functional; gel; growth; higher; increase; influence; international; inulin; ital; j. food; journal; kinetic; lab; lactic; lactobacillus; lactose; lactulose; lactulose dose; levels; m.c; m.q; milk; min; nitrogen; nutrition; parameters; period; prebiotics; production; products; properties; protein; proteolysis; quality; rate; refrigeration; research; results; rheological; samples; sci; science; sensory; set; shear; significant; silva; solids; starters; storage; storage period; strains; stress; study; syneresis; table; taste; technology; texture; time; total; values; vmax; vol; whey; yoflex; yoghurt; yomix; özer cache: ijfs-1483.pdf plain text: ijfs-1483.txt item: #87 of 456 id: ijfs-1501 author: CALLEJAS-CÁRDENAS, A.R.; SOTO, S.; CARO, I.; CARBALLO, D.E.; QUINTO, E.J.; MATEO, J. title: EFFECT OF STORAGE METHOD: AEROBIC REFRIGERATED, VACUUM REFRIGERATED AND FROZEN STORAGE, ON THE QUALITY OF CHURRA SUCKLING LAMB MEAT date: 2019-03-11 words: 5088 flesch: 67 summary: Ramón y Cajal 7, 47005, Valladolid, Spain *Corresponding author: jmato@unileon.es ABSTRACT Suckling lamb meat is typically refrigerated stored for few days before being sold, although the use of vacuum and frozen storage is increasing. In the European Mediterranean region suckling lamb meat is typically produced in sheep farms with local breeds, and characterised by a white to light pink colour, mild flavour and soft texture (GORRAIZ et al., 2000; MARTÍNEZ-CEREZO et al., 2005a; SANTOS et al., 2007; TEIXEIRA et al., 2005). keywords: 2014; aerobic; ageing; analysis; ars; characteristics; churra; cling; colour; cooked; cut; day; days; decrease; different; effect; et al; fernández; film; food; freezing; frozen; frozen storage; hardness; instrumental; ital; lamb; lamb meat; legs; life; lower; meat; meat sci; method; month; mortem; muela; muscle; n=8; period; pgi; post; quality; raw; refrigerated; refrigerated storage; results; sci; sensory; significant; storage; studies; study; surface; table; tbars; tenderness; texture; thawing; time; vacuum; vol; vrs; weight cache: ijfs-1501.pdf plain text: ijfs-1501.txt item: #88 of 456 id: ijfs-1502 author: PLEADIN, J.; KVRGIĆ, K.; ZRNČIĆ, S.; LEŠIĆ, T.; KOPRIVNJAK, O.; VULIĆ, A.; DŽAFIĆ, N.; ORAIĆ, D.; KREŠIĆ, G. title: VARIATIONS IN NUTRITIVE COMPOSITION OF THREE SHELLFISH SPECIES date: 2019-11-29 words: 7181 flesch: 64 summary: It is known that shellfish fatty acid composition usually reflects a fatty acid composition of their diet (phytoplankton or zooplankton), although shellfish have shown a certain ability to elongate (e.g. C16:1 to C18:1, C18:1 to C20:1, C20:5 to C22:5, C20:4 to C22:4) or desaturate (e.g. C20:3 to C20:4) fatty acids (ALBENTOSA et al., 1996; DELAPORTE et al., 2005). Nutritional quality of lipids Data on fatty acid composition were used for the calculation of the following lipid quality indices: the atherogenic index (AI), the thrombogenic index (TI) and the hypocholesterolaemic/hypercholesterolaemic ratio (HH). keywords: 2012; acid composition; acids; adriatic; analysed; aquaculture; atherogenic; autumn; average; basic; c16:0; chemical; comparison; composition; content; crassostrea; croatia; data; determination; determined; differences; different; doi; edulis; et al; european; fats; fatty; fatty acids; favourable; flat; food; g/100; gigas; health; higher; highest; index; indices; institute; iso; ital; j. food; lipid; lod; mean; meat; moisture; month; mufa; n-3; n-6; n.d; natural; nutritional; oysters; parameters; period; polyunsaturated; profile; protein; pufa; quality; ratio; results; rijeka; sample; scallop; sci; seasonal; seasons; sfa; shellfish; significant; smooth; smooth scallop; species; spring; springtime; standard; study; summer; table; temperature; thrombogenic; total; types; value; variations; variegated; veterinary; vol; winter; year cache: ijfs-1502.pdf plain text: ijfs-1502.txt item: #89 of 456 id: ijfs-1504 author: BERTI, M.; TEODORI, L.; PORTANTI, O.; LEONE, A.; CARMINE, I.; FERRI, N.; VISCIANO, P.; SCHIRONE, M.; SAVINI, G. title: EXPERIMENTAL CONTAMINATION OF CHAMELEA GALLINA WITH MURINE NOROVIRUS AND EFFECTIVENESS OF DEPURATION date: 2020-02-25 words: 3757 flesch: 61 summary: Chan M.C.W., Hu Y., Chen H., Podkolzin A.T., Zaytseva E.V., Komano J. et al. 2017. Souza D.S.M., Piazza R.S., Pilotto M.R., Nascimento M.A., Moresco V., Taniguchi S. et al. 2013. keywords: 2017; assay; bivalve; clams; closed; contaminated; contamination; control; culture; depurated; depuration; end; environ; et al; european; food; foodborne; gallina; health; hours; human; italy; j. food; live; mix; mnv; mollusks; murine; mussels; non; norovirus; ns5; oysters; ozone; pcr; polo; presence; primer; process; production; regulation; reported; results; rna; samples; sci; shellfish; significant; standards; study; system; tcid50; time; tissue; union; usa; viral; viruses; vol; water cache: ijfs-1504.pdf plain text: ijfs-1504.txt item: #90 of 456 id: ijfs-1510 author: FRĄCZEK, B.; MORAWSKA, M.; GACEK, M.; POGOŃ, K. title: ANTIOXIDANT ACTIVITY AS WELL AS VITAMIN C AND POLYPHENOL CONTENT IN THE DIET FOR ATHLETES date: 2019-11-29 words: 7043 flesch: 57 summary: The study aimed to answer the question whether it is possible to prepare food rations that meet the qualitative and quantitative recommendations for athletes (balanced in terms of energy and macroelements intake) and at the same time are rich in dietary antioxidants and have high antioxidant properties. The innovative approach to the issue is the verification through chemical analyses of the nutritional value of food rations based on theoretical databases. keywords: 2015; 2017; 2018; accordance; acid; activity; analyses; antioxidant; antioxidant activity; antioxidant properties; aoac; athletes; average; balanced; body; bread; carbohydrates; cheese; chemical; chicken; content; cracow; cream; daily; daily food; day; diet; dietary; different; dishes; dpph; durazzo; energy; et al; exercise; fat; fe+2; food; food rations; food sci; frap; fresh; fruit; high; intake; international; ital; j. food; journal; kcal; mass; mean; medicine; method; mg/100; mmol; natural; nutrition; oxidative; physical; planned; polyphenols; potential; prepared; products; properties; protein; rations; rye; rye bread; salad; sci; science; soup; sports; strawberry; stress; study; substances; tomato; total; trolox; value; vegetables; vitamin; vitamin c; vol; white; women; yoghurt cache: ijfs-1510.pdf plain text: ijfs-1510.txt item: #91 of 456 id: ijfs-1512 author: HU, Y.; RUIMEI, W. title: A CLUSTERED-BASED SEGMENTATION OF CHINESE WINE CONSUMERS BY MEANS OF KERNAL FUZZY C-MEANS date: 2019-11-29 words: 8333 flesch: 62 summary: Identification of Chinese consumer segments provides winemakers a better understanding of the various characteristics of wine consumers and their different purchasing behaviors. Many researchers have carried out studies on wine consumption psychology (cognition, motivation, etc.) and behavior, providing an important theoretical reference for people to understand the behavior characteristics and behavior of wine consumers. keywords: 2007; 2011; 2012; 2013; 2015; 2016; 2017; 2018; addition; age; algorithm; analysis; attributes; balanced; balanced consumers; behavior; benefits; better; bottles; brand; bruwer; business; characteristics; china; chinese; chinese consumers; chinese wine; choice; clustering; clusters; cny; consumers; consumption; credulous; credulous consumers; cues; data; decision; different; drinking; eating; et al; experiential; experiential consumers; extrinsic; factors; food; function; fuzzy; good; groups; health; higher; important; income; increase; index; influence; information; international; intrinsic; involvement; ital; items; j. food; journal; kernel; kfcm; knowledge; level; main; market; marketing; means; motivation; needs; number; preference; price; process; products; province; purchase; purchasing; quality; research; respondents; results; sci; segmentation; sensory; sippers; social; study; table; taste; variables; vol; way; wine; wine consumers; wine consumption cache: ijfs-1512.pdf plain text: ijfs-1512.txt item: #92 of 456 id: ijfs-1519 author: PROSERPIO, C.; VERDUCI, E.; SCALA, I.; STRISCIUGLIO, P.; ZUVADELLI, J.; PAGLIARINI, E. title: LINKING AND SENSORY DESCRIPTION OF PROTEIN SUBSTITUTES IN PHENYLKETONURIA SUBJECTS: A CASE-STUDY IN NORTHERN AND SOUTHERN ITALY date: 2019-11-29 words: 4235 flesch: 65 summary: Both groups of subjects from Milan and Naples gave to the tomato flavored samples the lowest liking scores. Similarly, Southern subjects preferred the GMP and AA samples flavored with strawberry aroma. keywords: 2012; acceptability; acid; amino; analysis; appetite; attributes; cata; chocolate; color; descriptive; diet; differences; evaluation; food; formulas; formulations; general; gmp; italy; light; liking; low; metab; milan; mild; naples; natural; neutral; northern; odor; phenylketonuria; pku; present; products; protein; questionnaire; results; samples; sci; scores; sensory; significant; southern; strawberry; study; subjects; substitutes; table; taste; terms; tomato; van; vol cache: ijfs-1519.pdf plain text: ijfs-1519.txt item: #93 of 456 id: ijfs-1521 author: BRIZZOLARI, A.; BRANDOLINI, A.; GLORIO-PAULET, P.; HIDALGO, A. title: ANTIOXIDANT CAPACITY AND HEAT DAMAGE OF POWDER PRODUCTS FROM SOUTH AMERICAN PLANTS WITH FUNCTIONAL PROPERTIES date: 2019-11-29 words: 8228 flesch: 64 summary: Species Putative properties References Cat’s claw immune-modulatory, antioxidant, antiviral, antibacterial and anti-inflammatory Steinberg, 1995; Heitzman et al., 2005 Amaranth balanced aminoacid composition Repo-Carrasco et al., 2010; Bressani et al., 1993 Purple maize anti-inflammatory, prevention of obesity, diabetes, hyperglycemia and hypertension Tsuda et al., 2003; Finkel et al., 2013 Yacon low glycemic index, resistance to infections and allergic reactions, prevention of colon cancer Delgado et al., 2013 ; de Moura et al., 2012 Maca sexual dysfunctions, menopausal symptoms, osteoporosis, benign prostatic hyperplasia, lipid and glucose metabolism, skin protection from UV Gonzales et al., 2005; Gonzales-Castañeda and Gonzales, 2008; Rubio et al., 2011; Vecera et al., 2007 ; Zhang et al., 2006 Ital. J. Food Sci., vol. keywords: 2016; 2018; abts; acet; acid; activity; amaranth; analysis; antioxidant; antioxidant capacity; average; brandolini; calibration; campos; camu; camu camu; capacity; cat; chacon; chem; chirinos; claw; color; compounds; concentrations; content; curve; damage; differences; different; dpph; drying; et al; ethanol; etoh; extraction; extracts; fig; food; food sci; frap; fructose; fruits; furosine; g/100; gae; gli; glucose; graviola; h2o; heat; high; highest; hmf; ital; j. food; kg dm; lepidium; levels; low; lower; lsd; lucuma; maca; maca samples; maillard; maize; maltose; mashua; meoh; mesquite; method; meyenii; min; mmol; ndd; ndi; phenolic; plant; polyphenol; powder; products; properties; protein; purple; results; samples; sci; significant; species; sugars; supplementary; table; tea; test; tocosh; total; tpc; values; vol; yacon cache: ijfs-1521.pdf plain text: ijfs-1521.txt item: #94 of 456 id: ijfs-1523 author: MORESI, M.; CIMINI, A. title: PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES date: 2019-11-29 words: 8487 flesch: 57 summary: A more meaningful functional unit for food products was also proposed by SONESSON et al. (2017) in order to relate the nutritional function of foods to their LCA results and account for the sustainable food consumption and food security. Fax: +39 0761357498 E-mail: mmoresi@unitus.it ABSTRACT Given the complexity of food production, supply chains and distribution, this paper sustains that the mere assessment of the product carbon footprint might still be regarded as a first trial in the field of improving the sustainability of the food and drink industry. keywords: 2006; 2012; actions; agro; analysis; assessment; beer; carbon; carbon footprint; case; categories; category; cfcg; ch4; change; cimini; climate; co2e; consumer; consumption; contribution; cooking; cradle; cycle; data; depletion; development; direct; disposal; distribution; drink; dry; effect; emissions; energy; environmental; environmental impact; et al; european; factor; fig; final; food; food processing; food sci; fooddrinkeurope; footprint; gas; ghg; ghg emissions; glass; grave; greenhouse; hl-1; human; impact; industry; inventory; ipcc; iso; ital; italian; j. food; kg co2e; kg-1; land; lca; life; life cycle; lulucf; main; malt; materials; method; mitigation; moresi; n2o; organic; overall; ozone; packaging; pasta; pef; phases; primary; processing; product; production; raw; reference; report; resources; sci; section; sector; stages; standard; studies; study; supply; sustainability; sustainable; system; table; toxicity; transportation; unit; use; van; vol; waste; water; world; yr-1 cache: ijfs-1523.pdf plain text: ijfs-1523.txt item: #95 of 456 id: ijfs-1529 author: ONAT, S.; SAVAŞ, E. title: IMMOBILIZATION AND CHARACTERIZATION OF ?-GLUCOSIDASE FROM GEMLIK OLIVE (OLEA EUROPEA L.) RESPONSIBLE FOR HYDROLIZATION OF OLEUROPEIN date: 2019-11-29 words: 5505 flesch: 61 summary: pH optima of β-glucosidase purified from olive (Olea europea L.) and immobilised form. Temperature optima of A) β-glucosidase purified from olive (Olea europea L.) and immobilised form using p-NPG as the substrate, and B) purified enzyme using different substrates. keywords: acetone; acid; active; activity; ammonium; buffer; characterization; chem; chen; chromatography; citric; concentrations; conditions; different; effects; enzyme; et al; europaea; fig; figure; food; food sci; fractions; fruit; gel; gemlik; glucose; glucosidase; higher; hydrophobic; ic50; immobilised; immobilization; ions; ital; j. food; kara; kda; kinetic; medium; metal; method; min; molecular; nanoparticles; nitrophenyl; npg; olea; oleuropein; olive; olive β; optima; plant; pnpg; powder; process; production; protein; purification; purified; reaction; reported; romero; sci; segura; sodium; sources; spmn; steps; studies; study; substrate; sulphate; superparamagnetic; table; temperature; tissue; values; variety; vol cache: ijfs-1529.pdf plain text: ijfs-1529.txt item: #96 of 456 id: ijfs-1532 author: MODZELEWSKA-KAPITUŁA, M.; WIĘK, A. title: INFLUENCE OF TOMATO POWDER ON COMMINUTED MEAT PRODUCT QUALITY date: 2019-11-29 words: 3601 flesch: 64 summary: Reduction in pH values as a result of tomato products, such as dried tomato peel, sun- dried tomatoes and tomato paste, when added to meat products was reported also by other authors (CONDOGAN, 2002; GARCÍA et al., 2009; ØSTERLIE and LERFALL, 2005). Lycopene from tomato products added minced meat: Effect on storage quality and colour. keywords: addition; colour; comminuted; conditions; control; cooking; cross; day; different; dry; effect; evaluation; food; higher; influence; ital; lipid; loss; lycopene; meat; meat products; oxidation; peel; powder; products; quality; results; samples; sci; section; sensory; storage; study; tbars; tomato; tomato powder; tomatoes; values; vol cache: ijfs-1532.pdf plain text: ijfs-1532.txt item: #97 of 456 id: ijfs-1536 author: LEE, P.; OH, H.; KIM, S.Y.; KIM, Y.S. title: TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ) date: 2020-02-25 words: 7409 flesch: 70 summary: Muffin sugar contents diminished significantly (P<0.05) as the KF substitution Ital. Photograph of muffins and cross section of muffin crumbs with different levels of KF. Ital. keywords: 2015; 2018; activities; addition; air; analysis; antioxidant; avrami; bakery; baking; batter; bread; cells; characteristics; co.; color; con; content; crumb; different; et al; evaluation; fig; flour; food; food sci; granules; hardness; higher; increased; ital; j. food; japan; journal; k100; k25; k50; k75; kamut; kim; korea; level; lowest; ltd; matrix; method; micrograph; min; moisture; muffin; number; nutrition; p<0.05; pixel2; products; properties; protein; quality; range; rate; ratio; reaction; replacement; results; retrogradation; samples; sci; science; sensory; significant; size; starch; substitution; sugar; table; technology; test; textural; texture; tokyo; total; value; vol; volume; water; weight; wheat cache: ijfs-1536.pdf plain text: ijfs-1536.txt item: #98 of 456 id: ijfs-1550 author: EL-ANANY, AYMAN M.; ALI, REHAB F.M.; ELANANY, AKRAM M.M. title: NUTRITIONAL AND QUALITY CHARACTERISTICS OF CHICKEN NUGGETS INCORPORATED WITH DIFFERENT LEVELS OF FROZEN WHITE CAULIFLOWER date: 2020-02-25 words: 6932 flesch: 62 summary: Fat content of chicken nugget samples was markedly affected by the addition of frozen cauliflower as fat replacer. Sensory characteristics Sensory evaluation of fried chicken nuggets was carried out by a fifteen of trained judges from who are belonging to Food Technology Research Institute, Agriculture Research Center, Giza, Egypt). keywords: 2013; acceptability; activity; addition; antioxidant; ash; carbohydrates; cauliflower; cauliflower addition; characteristics; chicken; chicken nuggets; chicken skin; cholesterol; cholesterol content; composition; content; control; control samples; cooked; cooked chicken; cooking; crude; differences; different; different levels; energy; et al; extract; fat; fat content; fiber; food; food sci; formula; fried; frozen; frozen cauliflower; frozen white; frying; higher; highest; incorporated; ital; kcal; levels; meat; moisture; nugget samples; nuggets; phenolics; process; products; properties; protein; quality; raw; replacer; samples; sci; science; scores; sensory; significant; skin; source; table; texture; total; value; vol; water; weight; white; white cauliflower; yield cache: ijfs-1550.pdf plain text: ijfs-1550.txt item: #99 of 456 id: ijfs-1551 author: SUTHEEVES, S.; CHAI-UEA, P.; THIRATHUMTHAVORN, D. title: IMPACT OF HYDROCOLLOIDS ON THE PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF GLUTEN-FREE INSTANT NOODLES FROM RICE FLOUR AND MUNG BEAN STARCH date: 2020-05-11 words: 5087 flesch: 67 summary: Preparation of instant fried noodles The dough was formulated by mixing 55.6% rice flour and 2.8% mung bean starch, 0.5% salt (NaCl), 0.5% alkaline salt (Sodium carbonate), 5.6% pasteurized liquid whole eggs, 1.7% hydrocolloid and 33.3% water. The differences in fat content of instant fried noodles come from the microporous structure of the product and from the amount of water absorbed in the evaporation process (MARCINIAK-LUKASIAK et al., 2019; MELLEMA, 2003). keywords: addition; analysis; association; bean; carboxymethyl; cellulose; chemical; cmc; content; cooked; cooking; different; doi; dough; effect; et al; fat; flour; food; food sci; free; fried; gelatinization; gf instant; gluten; guar; gum; hpmc; hydrocolloids; hydroxypropylmethyl; instant; instant noodles; int; ital; j. food; loss; moisture; mung; noodles; oil; optimum; properties; p≥0.05; quality; results; rice; samples; sci; sensory; springiness; starch; structure; study; table; technol; temperature; test; textural; thailand; thermal; time; uptake; values; vol; water; wheat; xanthan; yield cache: ijfs-1551.pdf plain text: ijfs-1551.txt item: #100 of 456 id: ijfs-1557 author: BARBUT, S.; IOI, M.; MARCONE, M. title: CO-EXTRUSION OF COLLAGEN CASINGS. EFFECTS OF PREPARATION, BRINING, AND HEATING ON STRENGTH, RHEOLOGY AND MICROSTRUCTURE date: 2020-02-25 words: 6671 flesch: 56 summary: Briefly, collagen dispersions were first cooled to 4˚C to reduce the Ital. Extrusion force of collagen dispersions The collagen dispersions were evaluated by using a texture analyzer (TA-XT2i, Texture Technologies Corporation, Scarsdale, NY) with a forward extrusion fixture (TA 93, Texture Technologies). keywords: 2016; acid; amino; analysis; barbut; break2; brine; brining; casings; cellulose; changes; collagen; collagen dispersions; collagen films; commercial; concentration; conditions; contact; content; cross; dehydrated; dehydration; denaturation; differences; different; dispersions; distance; dsc; et al; extruded; extrusion; fibers; fig; films; food; formation; higher; ital; j. food; kobussen; light; lower; material; means; meat; mechanical; mechanical properties; method; min; nacl; overall; percent; plastic; processing; production; properties; protein; puncture; result; salt; samples; sausage; savic; sci; similar; stability; stain; strength; study; swelling; table; temperature; tensile; test; texture; thermal; time; vol; work cache: ijfs-1557.pdf plain text: ijfs-1557.txt item: #101 of 456 id: ijfs-1559 author: SAADAT, S.; AKHTAR, S.; ISMAIL, T.; SHARIF, M.K.; SHABBIR, U.; AHMAD, N.; ALI, A. title: MULTILEGUME BAR PREPARED FROM EXTRUDED LEGUMES FLOUR TO ADDRESS PROTEIN ENERGY MALNUTRITION date: 2020-02-25 words: 5399 flesch: 65 summary: Proportions of extruded flour were mixed with whey protein concentrate, honey and palm oil for preparation of protein bar. In this study screw speed was 250 rpm and barrel exit temperature was 160°C, these conditions might be the reason of increase in protein digestibility of protein bars. keywords: 2012; 2013; 2018; addition; amino; ash; bars; bean; cereal; chemical; chickpea; children; color; composite; composition; conditions; content; crude; current; different; digestibility; dry; extruded; extrusion; fat; fiber; findings; flavor; flour; food; food sci; hardness; increase; institute; ital; j. food; legumes; lowest; malnutrition; maximum; mean; method; mg/100; mineral; minimum; moisture; multilegume; nfe; nitrogen; nutritional; pakistan; pem; prepared; properties; protein; protein digestibility; proximate; rats; savory; sci; sensorial; sensory; significant; standard; study; table; texture; treatments; values; vivo; vol; water; whey cache: ijfs-1559.pdf plain text: ijfs-1559.txt item: #102 of 456 id: ijfs-1563 author: OSSOLA, C.; GIOCOSA, S.; RIO SEGADE, S.; GERBI, V.; ROLLE, L. title: INVESTIGATION ON 'FREISA' RED GRAPE VARIETY: PHYSICO-CHEMICAL PROPERTIES OF GRAPES FROM FIVE PIEDMONT GROWING AREAS AND OF THE PRODUCED WINES date: 2019-11-29 words: 9610 flesch: 60 summary: Regarding grape skins, significantly higher contents of total flavonoids (TFsk) were found in the grapes from Langhe and Monferrato locations when belonging to the middle and higher density classes (p < 0.001). Anthocyanin extractability assessment of grape skins by texture analysis. keywords: 2004; 2012; acid; alcohol; analysis; anthocyanins; area; astigiano; average; berries; berry; berry skin; break; characteristics; chemical; chloride; class; classes; collina; color; column; composition; content; degree; density; density class; differences; different; doc; doc freisa; ea%; et al; extractability; extraction; flavanols; food; food sci; forms; freisa; gerbi; glucoside; grapes; growing; higher; highest; hsd; index; influence; ital; j. food; langhe; letters; location; lower; lowest; maceration; maturity; mechanical; middle; monferrato; nebbiolo; ns ns; oiv; parameters; phenolic; piedmont; production; properties; ratio; red; ripeness; rolle; rolle et; río; samples; schneider; sci; seeds; segade; sign; significant; skin; stefano; study; table; tannins; tartaric; test; thickness; torchio; torinese; tortonese; total; tukey; values; varieties; variety; vinifera; vitis; vol; weight; wines; zone cache: ijfs-1563.pdf plain text: ijfs-1563.txt item: #103 of 456 id: ijfs-1566 author: IJABADENIYI, OA.; MBEDLA, A.; AJAYEOBA, TA. title: MICROBIOLOGICAL QUALITY AND ANTIMICROBIAL EFFICACY OF COMBINED OREGANO ESSENTIAL OIL AND ACETIC ACID ON FRESH LETTUCE date: 2020-03-11 words: 4344 flesch: 58 summary: The use of AA and OEO lead to a significant reduction of E. coli O157:H7 and L. monocytogenes on lettuce when used individually, more so, the combination of AA and OEO resulted in a further significant reduction of E. coli and O157:H7 L. monocytogenes. J. Food Sci., vol. keywords: 2016; acetic; acid; antimicrobial; atcc; aureus; cfu; coli; combination; combined; control; day; days; different; e. coli; effect; escherichia; essential; et al; food; formers; fresh; ital; journal; leafy; lettuce; listeria; log; markets; microbiological; min; monocytogenes; nd nd; o157; oeo; oil; oregano; organic; pathogens; produce; quality; results; retail; salmonella; samples; sci; spinach; spore; storage; treatment; vegetables; vol cache: ijfs-1566.pdf plain text: ijfs-1566.txt item: #104 of 456 id: ijfs-1567 author: SOUZA, M.L.R; VIEGAS, E.M.M.; KRONKA, S.N.; AMARAL, L.A.; PARISI, G.; CORADINI, M.F.; GOES, E.S.R. title: COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS date: 2020-05-11 words: 7440 flesch: 60 summary: The hot smoked fillets presented with a lower weight (p<0.01) than cold smoked fillets, while the pigmented fillets were heavier (p<0.01) than those without pigmentation. The hot smoked fillets had a greater superficial area (41.92 cm2) than cold smoked fillets (37.17 cm2). keywords: 2010; acceptance; analysis; appearance; area; aroma; aromatic; ash; benzo(a)pyrene; better; chemical; cold; cold smoking; color; composition; content; control; dehydration; doi; effects; factor; fillets; fish; flavor; food; force; greater; hot; hot smoking; hours; interaction; ital; journal; lightness; losses; lower; means; moisture; muscle; natura; natura fillets; nile; niloticus; oreochromis; organoleptic; p<0.01; pigmentation; pigmented; process; processing; product; protein; quality; results; salt; samples; sci; science; sensory; shear; significant; smoked; smoking; smoking process; smoking technique; superficial; table; tasters; technique; temperature; terms; test; texture; tilapia; time; treatment; tukey; values; vol; water; weight; yield cache: ijfs-1567.pdf plain text: ijfs-1567.txt item: #105 of 456 id: ijfs-1572 author: MINELLI, G.; LO FIEGO, D.P.; MACCHIONI, P.; FAVA, P. title: EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI date: 2020-02-25 words: 5645 flesch: 71 summary: J. Food Sci., vol. J. Food Sci., vol. keywords: air; atmosphere; basic; beef; changes; cie; colour; conditions; cool; coppa; dark; different; display; effect; et al; exposure; fat; food; food sci; fraction; fresh; hours; increase; influence; interna; ital; j. food; lamp; lean; life; lighting; lipid; lumilux; meat; natura; neutral; oxidation; oxidative; oxygen; p<0.01; packaging; parameters; parma; pgi; pork; product; results; samples; sci; significant; stability; storage; table; tbars; time; trial; values; vol; warm; white; white lamp cache: ijfs-1572.pdf plain text: ijfs-1572.txt item: #106 of 456 id: ijfs-1589 author: MINELLI, G.; MACCHIONI, P.; BELMONTE, A.M.; MEZZETTI, F.; SCUTARU, C.; VOLPELLI, L.A.; FAVA, P.; LO FIEGO, D.P. title: EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK date: 2020-02-25 words: 7806 flesch: 65 summary: Keywords: antioxidant, extruded linseed, fatty acid composition, grape skin, modified atmosphere packaging, pork Ital. The aims of this study were to investigate the effect of inclusion of extruded linseed in pig diets on carcass lipid fatty acid composition and to evaluate the protective effect of either supranutritional doses of vitamin E and selenium (Se) or grape skin extracts on the quality and shelf-life of pork packaged in modified atmospheres with or without oxygen in the inner gaseous atmosphere, during refrigerated storage. keywords: 2008; acetate; acid; adipose; analysis; antioxidants; atmosphere; backfat; carcass; characteristics; chemical; color; composition; content; control; cooked; corino; crude; day; days; dietary; diets; different; effect; emilia; et al; experimental; extract; extruded; extruded linseed; fatty; fatty acid; fed; food; food sci; fresh; g kg-1; gas; grape; group; higher; inclusion; ital; j. food; kg-1; lgse; life; linolenic; linseed; lipid; loss; ltl; map; meat; meat sci; modified; muscle; n-3; n-6; natural; oxidative; oxygen; p<0.01; packaging; parameters; pigs; pork; products; pufa; quality; ratio; raw; red; refrigerated; samples; sci; shelf; significant; skin; stability; standard; storage; subcutaneous; table; tbars; temperature; time; tissue; tocopheryl; total; treatments; values; vitamin; vol; water; weight cache: ijfs-1589.pdf plain text: ijfs-1589.txt item: #107 of 456 id: ijfs-1597 author: QIU, X.J.; ZHENG, W.X.; ZHANG, L.; SHI, Y.L.; HU, J.H.; LI, Y.L.; LIU, Z.Y.; ZHU, M.D. title: PREBIOTIC EFFECTS OF XYLANASE MODIFICATION OF ?-GLUCAN FROM OAT BRAN ON BIFIDOBACTERIUM BIFIDUM date: 2020-02-25 words: 4937 flesch: 59 summary: Following claims made by the US Food and Drug Administration (FDA), many researchers have demonstrated an association between oat BG and a reduction in the risk factors of cardio-vascular disease, in particular by lowering the blood cholesterol and glucose levels (VITAGLIONE et al., 2008; YAN et al., 2017), and at the same time regulating the immune system and strengthening resistance (LI et al., 2018). 32, 2020 - 4 OPINION PAPER PREBIOTIC EFFECTS OF XYLANASE MODIFICATION OF β-GLUCAN FROM OAT BRAN ON BIFIDOBACTERIUM BIFIDUM X.J. QIUa,b, W.X. ZHENGa,b, L. ZHANGa,b, Y.L. SHIa,b, J.H. HUa,b, Y.L. LIa,b, Z.Y. LIUa,b and M.D. ZHU*a,b aInner Mongolia University of Technology, Hohhot, Inner Mongolia, China bInner Mongolia Energy Conservation and Emission Reduction Engineering Technology Research Center for Fermentation Industry, Hohhot, Inner Mongolia, China *Corresponding author: Tel.: 15904710399 Email: zhumingda2003@163.com ABSTRACT Oat β-glucan (BG) was isolated from oat bran, and the xylanase treatment was conducted to obtain modification of β-glucan (MBG). keywords: acetic; acid; addition; anaerobic; average; b. bifidum; bacterial; bbl; bbl medium; bifidum; bran; broth; china; chromatography; content; control; crude; culture; dietary; distribution; effect; enzymatic; et al; fermentation; fiber; fibre; food; food sci; glucan; glucose; growth; gut; health; high; hydrolysis; inoculation; ital; j. food; lactic; mbg; medium; metabolic; min; modification; molecular; mongolia; non; oat; polysaccharides; prebiotic; production; proliferation; properties; scfa; sci; soluble; solution; structure; table; treatment; value; vol; water; weight; xylanase cache: ijfs-1597.pdf plain text: ijfs-1597.txt item: #108 of 456 id: ijfs-1599 author: DASZKIEWICZ, T.; KONDRATOWICZ, J. title: FATTY ACID PROFILE AND SENSORY PROPERTIES OF ROE DEER MEAT AFTER MODIFIED ATMOSPHERE STORAGE date: 2020-04-28 words: 3879 flesch: 68 summary: Stored meat samples were characterized by lower aroma intensity than non-stored samples, and the differences were higher (P≤0.05) in MA- packaged meat. The maximum shear force required to cut meat samples (5 cylinder-shaped samples, 1.27 cm in diameter, 2 cm in height) across the grain was measured using a Warner-Bratzler head (500 N, speed 100 mm/min) attached to the Instron 5542 universal testing machine (Instron, Canton, Massachusetts, USA). keywords: acids; aroma; atmosphere; beef; changes; co2; conditions; content; days; deer; differences; different; effect; et al; fatty; food; force; gas; higher; intramuscular; ital; juiciness; lower; male; meat; non; oxidation; oxygen; packaging; profile; properties; pufas; p≤0.05; quality; roe; samples; sci; sensory; sfas; shear; storage; table; taste; temperature; tenderness; total; vacuum; values; venison; vol cache: ijfs-1599.pdf plain text: ijfs-1599.txt item: #109 of 456 id: ijfs-1617 author: ŞANLIBABA, P.; UYMAZ TEZEL, B.; ÇAKMAK, G.A.; KESKİN, R.; AKÇELİK, M. title: OCCURRENCE OF LISTERIA SPP. AND ANTIBIOTIC RESISTANCE PROFILES OF LISTERIA MONOCYTOGENES FROM RAW MEAT AT RETAIL IN TURKEY date: 2020-02-25 words: 7949 flesch: 59 summary: L. monocytogenes L. innocua L. welshimeri L. seeligeri Raw red meat 80 20 (25.00) 7 (8.75) 8 (10.00) 5 (6.25) 0 Keywords: Listeria monocytogenes, prevalence, antibiotic resistance, raw meat Ital. keywords: 2012; 2014; 2015; 2016; 2017; 2018; acid; agar; ampicillin; analysis; animal; ankara; antibiotic; antibiotic resistance; antimicrobial; bacteria; bolivar; characterization; chicken; clindamycin; clsi; concern; contamination; control; different; disc; doi; engineering; erythromycin; et al; fallah; fallah et; food; food sci; foodborne; fosfomycin; germany; gomez; high; hlya; human; incidence; innocua; int; iran; isolated; isolation; ital; j. food; linezolid; listeria; listeria monocytogenes; listeria spp; listeriosis; low; meat; meat samples; mercktm; method; microbiol; monocytogenes; monocytogenes strains; nabusi; nabusi et; occurrence; pcr; penicillin; positive; presence; prevalence; processing; products; raw; raw meat; ready; red; resistance; results; retail; ruiz; samples; sci; species; spp; strains; study; susceptibility; susceptible; tetracycline; trimethoprim; turkey; university; use; vancomycin; vet; vol; wang; wang et cache: ijfs-1617.pdf plain text: ijfs-1617.txt item: #110 of 456 id: ijfs-1626 author: JIN, Z.; WANG, M.; WU, F.; CAI, H.Y.; JIN, W.P.; SUN, W.; CHEN, X.; LI, F.; WANG, Z.; SHEN, W.Y. title: EFFECT OF EXTRUSION ON THE TOTAL ANTIOXIDANT CAPACITY AND FREE PHENOLIC COMPOUNDS OF WHEAT BRAN BY RESPONSE SURFACE METHODOLOGY date: 2020-05-11 words: 5100 flesch: 60 summary: Above all, the reason why that extruded wheat bran antioxidant capacity and free phenolic compounds significantly higher than the raw wheat bran could be explained by these dates. And the total antioxidant capacity of extruded wheat bran increased gradually with rising feed moisture and screw speed. keywords: abts; acid; activity; antioxidant; bran; capacity; chemistry; compounds; conditions; content; design; different; effect; equivalent; et al; experimental; extraction; extruded; extrusion; extrusion temperature; feed; feed moisture; ferulic; fig; food; fpc; free; free phenolic; gallic; high; human; ital; journal; model; moisture; phenolic; phenolic compounds; phenolic content; processing; raw; response; rpm; sci; science; screw; screw speed; significant; solution; speed; surface; table; teac; teac content; technology; temperature; total; total phenolic; trolox; uplc; value; variables; vol; wheat; wheat bran cache: ijfs-1626.pdf plain text: ijfs-1626.txt item: #111 of 456 id: ijfs-1629 author: BASANISI, M.G.; LA BELLA, G.; NOBILI, G.; TOLA, S.; CAFIERO, M.A.; LA SALANDRA, G. title: PREVALENCE AND CHARACTERIZATION OF METHICILLIN-RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) ISOLATES FROM RETAIL MEAT IN SOUTH ITALY date: 2020-05-11 words: 5534 flesch: 55 summary: Methicillin- resistant S. aureus (MRSA) poses a public health issue because of its multiple antimicrobial resistance and data on the occurrence of MRSA in food-producing animals and food is underestimated as the report is currently voluntary (EFSA and ECDC, 2019). The nuc gene is considered a marker for the detection of S. aureus and encodes for a thermostable nuclease (COSTA et al., 2005). keywords: + +; 2015; 2018; agents; animals; antimicrobial; aureus; biofilm; bovine; characterization; clinical; clone; community; contamination; detection; disease; doi; efsa; encoding; et al; european; food; fox; fresh; genes; health; horse; humans; icaa; icad; infections; international; isolates; italy; iva; journal; livestock; meat; meca; methicillin; methods; microbiology; molecular; mrsa; mrsa isolates; multidrug; multiplex; negative; pathogens; pcr; pigs; pork; positive; prevalence; products; pvl; raw; resistant; resistant staphylococcus; retail; s. aureus; samples; sccmec; sci; seh; sequence; spa; st1; standards; staphylococcus; staphylococcus aureus; strains; studies; study; susceptibility; t127; table; type; typing; veterinary; virulence; vol cache: ijfs-1629.pdf plain text: ijfs-1629.txt item: #112 of 456 id: ijfs-1645 author: DE BONA, G.S.; BONORA, F.; VINCENZI, S. title: GRAPEVINE CANES WASTE FROM VENETO REGION AS A NEW SOURCE OF STILBENOIDS CONTENT date: 2020-05-11 words: 4327 flesch: 62 summary: AS A NEW SOURCE OF STILBENOIDS CONTENT G.S. DE BONA1,2, F. BONORA2 and S. VINCENZI*1,2 1University of Padova, Department of Land, Environment, Agriculture and Forestry (TESAF), Viale dell’Università 16, 35020 Legnaro, PD, Italy 2University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), Viale dell’Università 16, 35020 Legnaro, PD, Italy *Corresponding author: simone.vincenzi@unipd.it ABSTRACT In the present paper we analyzed the stilbene accumulation in grape canes of seven autochthonous grape varieties from Veneto region, Italy, in comparison to two international cvs. Taking into account the effect of both pruning time (October, November and December) and storage time (from zero to twelve weeks at room temperature), cultivar Verdiso and Incrocio Manzoni 13.0.25 showed the highest accumulation of trans-resveratrol, trans-piceatannol, and trans-ɛ-viniferin, in particular when the canes were harvested in October, highlighting the importance of the cultivar but also the effect of the pruning time on the accumulation of stilbenes in grape canes. keywords: 13.0.25; 2012; 2013; 2016; accumulation; analysis; canes; chem; cinerea; content; cultivars; data; december; different; effect; et al; food; grape; grape canes; grapevine; harvest; highest; houillé; incrocio; ital; manzoni; min; noir; november; october; piceatannol; pinot; plant; pruning; rate; results; resveratrol; room; sci; solvent; source; stilbenes; stilbenoids; storage; table; temperature; time; trans; value; varieties; variety; verdiso; viniferin; vitis; vol; wang; waste; weeks cache: ijfs-1645.pdf plain text: ijfs-1645.txt item: #113 of 456 id: ijfs-1648 author: PALMIERI, N.; PERITO, M.A. title: CONSUMERS' WILLINGNESS TO CONSUME SUSTAINABLE AND LOCAL WINE IN ITALY date: 2020-02-25 words: 5325 flesch: 64 summary: Clustering attitudes and behaviours of Italian wine consumers. Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers. keywords: 2013; 2016; 2019; aspects; attention; attributes; brand; clean; consumers; consumption; data; doi; e.g.; eco; environmental; et al; findings; food; guarantee; hamm; important; information; interest; italian; italy; j. food; label; literature; local; local wine; logistic; market; marketing; model; new; organic; origin; particular; pomarici; preferences; product; production; quality; questionnaire; respondents; results; sample; schaufele; sci; sector; sogari; study; survey; sustainability; sustainable; sustainable wine; table; times; total; variable; vecchio; vol; week; willingness; wine; wine consumers; years; yes cache: ijfs-1648.pdf plain text: ijfs-1648.txt item: #114 of 456 id: ijfs-165 author: Bessa, Daniela Pereira; Teixeira, Cláudia Emília; Franco, Robson Maia; Freitas, Mônica Queiroz de; Monteiro, Maria Lucia Guerra; Conte Júnior, Carlos Adam; Gaze, Leonardo Varon; Silva, Flávio Alves da; Mársico, Eliane Teixeira title: Functional sausage made from mechanically separated tilapia meat date: 2016-02-07 words: 6212 flesch: 61 summary: J. Food Sci., vol 28, 2016 - 426 PAPER FUNCTIONAL SAUSAGE MADE FROM MECHANICALLY SEPARATED TILAPIA MEAT D. PEIREIRA BESSA1, C.E. TEIXEIRA1, R. MAIA FRANCO1, M. QUEIROZ DE FREITAS1, M.L. GUERRA MONTEIRO1*, C.A. CONTE-JUNIOR1, L. VARON GAZE1, F. ALVES DA SILVA2 and E. TEIXEIRA MÁRSICO1 1 Departament of Food Technology, Federal Fluminense University, Niterói, Rio de Janeiro, Brazil, 24230-340 2 Departament of Food Engineering, Federal de Goiás University, Rod. J. Food Sci., vol 28, 2016 - 427 1. keywords: 2012; acceptability; addition; analysis; ash; attributes; bacteriological; bitter; c.a; carbohydrate; chloride; color; consumers; content; cooking; days; effect; elasticity; energy; et al; fat; fish; food; food sci; formulations; higher; important; intent; inulin; ital; j. food; kcl; liking; lipid; lower; meat; monteiro; mscm; mshm; nacl; overall; parameters; physicochemical; potassium; products; protein; purchase; quality; replacer; results; salt; samples; sausages; sci; sensory; sodium; softness; storage; strong; succulence; table; taste; texture; tilapia; treatments; use; values; vol; water; weak; yield cache: ijfs-165.pdf plain text: ijfs-165.txt item: #115 of 456 id: ijfs-1652 author: BARBUT, S.; HARPER, A. title: INFLUENCE OF RELATIVE HUMIDITY ON DRIED CA++-ALGINATE FILMS AND COMPOSITES MADE WITH SOY AND PECTIN date: 2020-02-25 words: 6585 flesch: 66 summary: For this work, composite alginate films were manufactured with either soy protein isolate (SPI) or low-methoxylated pectin and compared to pure alginate films. 2. MATERIALS AND METHODS 2.1. Alginate films were also produced without calcium as a gelling agent. keywords: alginate; alginate films; analysis; barbut; calcium; casings; cm-1; composite; composite films; differences; distance; dry; drying; eab; edible; effect; elongation; et al; films; food; food sci; force; ftir; gelled; harper; higher; humidity; isolate; ital; j. food; lmp; low; lower; mechanical; methoxyl; packaging; peak; pectin; pectin films; physical; plastic; polym; present; properties; protein; puncture; pure; relative; rh films; sci; shifts; similar; sodium; solutions; soy; spectra; spi; spi films; strength; stretching; study; table; tensile; testing; transparent; treatments; usa; values; vol; water; wet; work cache: ijfs-1652.pdf plain text: ijfs-1652.txt item: #116 of 456 id: ijfs-1654 author: TRIPALDI, C.; RINALDI, S.; PALOCCI, G.; DI GIOVANNI, S.; CAMPAGNA, M.C.; DI RUSSO, C.; ZOTTOLA, T. title: CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF HOMOGENISED RICOTTA CHEESE PRODUCED FROM BUFFALO WHEY date: 2020-05-11 words: 7932 flesch: 63 summary: Ricotta cheese samples (2 g) were mixed with 8 ml of 0.11 mM DPPH ethanolic solution. Ricotta cheese samples were prepared according to the methods of RAIA et al. keywords: 2002; 2006; 2015; absorbance; acid; activity; addition; agar; analyses; antioxidant; bergamo; bufala; buffalo; buffalo ricotta; campana; carbonyl; cfu; changes; characteristics; cheese; chemical; conditions; content; control; count; cream; curd; dairy; day; days; detection; dnph; doi; et al; fat; fedele; figure; fil; food; food sci; fresh; heat; heating; high; homogenisation; idf; increase; industrial; initial; international; iso; ital; j. food; lactic; life; listeria; lower; mda; mesophilic; method; microbiological; milk; min; moisture; mozzarella; mucchetti; neviani; nmol; oxidation; oxidative; packaging; positive; potential; process; product; production; protein; redox; ricotta; ricotta cheese; room; samples; sci; second; shelf; solution; spp; standard; storage; study; temperature; total; traditional; treatment; values; vol; whey cache: ijfs-1654.pdf plain text: ijfs-1654.txt item: #117 of 456 id: ijfs-1655 author: HA, J.; PARK, E.; KIM, J.S.; LEE, J.; LEE, S.; KIM, S.; CHOI, Y.; OH, H.; KIM, Y.; LEE, Y.; SEO, Y.; KANG, J.; YOON, Y. title: DEVELOPMENT OF A DYNAMIC MODEL TO PREDICT THE FATE OF PATHOGENIC ESCHERICHIA COLI IN DICED CUCUMBER UNDER CHANGING TEMPERATURES date: 2020-03-24 words: 3690 flesch: 66 summary: Thus, the objective of this study was to develop dynamic models to describe the kinetic behavior of E. coli in diced cucumber. The diced cucumber was inoculated with E. coli, and stored at 10°C, 20°C, 25°C, and 30°C; cells counts were then performed using Petrifilm™ plates. keywords: 2015; analysis; appropriate; bacterial; baranyi; behavior; cell; cfu; choi; coli; counts; cucumbers; data; development; diced; dynamic; e. coli; escherichia; factor; food; foodborne; fresh; growth; ital; j. food; kim; kinetic; korea; lee; log; lpd; microbiol; model; observed; pathogenic; pcr; phase; predictive; rmse; samples; sci; secondary; storage; temperature; usa; values; vegetables; vol; yoon; ° c; µmax cache: ijfs-1655.pdf plain text: ijfs-1655.txt item: #118 of 456 id: ijfs-1657 author: TAMBURRO, M.; SAMMARCO, M.L.; DI ELEONORA, L.; RIPABELLI, G. title: FOOD SERVICE OPERATORS BEHAVIOR AND KNOWLEDGE ON GLUTEN-FREE MEALS AND REQUIREMENTS OF PUBLIC CANTEENS: English date: 2020-05-11 words: 7031 flesch: 62 summary: Although the effectiveness of gluten sources elimination in an absolute and permanent way is proved, numerous difficulties could affect a complete adherence to GF diet, including costs of GF food, variable quality of information regarding the status of ingredients, and potential gluten exposure when travelling or eating out (BARRATT et al., 2011; RUBIO-TAPIA et al., 2013). Indeed, according to the international food standards Codex Alimentarius, gluten level in GF food may not exceed 20 parts per million (ppm), which corresponds to 20 milligrams of gluten per kilogram, or per liter of product (RUBIO-TAPIA et al., 2013; FARAGE et al., 2017a; keywords: 2014; 2015; 2016; 2017; 2018; administration; alimenti; anno; annuale; areas; available; behavior; canteens; cases; catassi; celiac; celiachia; checklist; contamination; control; courses; cross; data; dedicated; degli; della; diet; direzione; disease; equipment; et al; farage; fig; food; food sci; free; fsos; gastroenterol; generale; gf food; gluten; health; hospital; hygiene; interview; issues; italian; italy; j. food; knowledge; level; l’igiene; management; meals; ministero; national; non; number; nutrizione; parlamento; people; points; preparation; prevalence; procedure; production; products; public; raw; relazione; requirements; risk; rubio; salute; school; sci; separate; service; sicurezza; silano; specific; stefano; study; sulla; survey; table; tapia; training; utensils; vol cache: ijfs-1657.pdf plain text: ijfs-1657.txt item: #119 of 456 id: ijfs-1663 author: TUMBARSKI, Y.; PETKOVA, N.; TODOROVA, M.; IVANOV, I.; DESEVA, I.; MIHAYLOVA, D.; IBRAHIM, S.A. title: EFFECTS OF PECTIN-BASED EDIBLE COATINGS CONTAINING A BACTERIOCIN OF BACILLUS METHYLOTROPHICUS BM47 ON THE QUALITY AND STORAGE LIFE OF FRESH BLACKBERRIES date: 2020-05-11 words: 7337 flesch: 58 summary: The rich phytochemical composition and nutritional characteristics of blackberry fruit have been shown to exert a positive impact on human health. The biopreservation of blackberry fruit using different edible coatings has also been investigated by other authors. keywords: 2012; 2018; acid; acidity; activity; anthocyanins; antioxidant; appearance; application; ascorbic; bacillus; bacteriocin; blackberries; blackberry; bm47; bulgaria; changes; coated; coatings; concentration; content; control; day; days; decay; decrease; edible; edible coatings; effects; end; et al; experimental; figure; food; food sci; fresh; fruit; glucose; group; higher; increase; initial; ital; ivanov; j. food; levels; life; loss; low; merck; method; methylotrophicus; mg/100; min; n.a; observation; oliveira; organic; p pectin; pectin; pectin coatings; pectin+bacteriocin; percentage; period; phenolic; plovdiv; quality; refrigerated; results; rubus; sci; storage; study; sugars; table; total; treatments; tss; tumbarski; uncoated; values; vol; weight; ° c cache: ijfs-1663.pdf plain text: ijfs-1663.txt item: #120 of 456 id: ijfs-1666 author: SELVI, K.Ç.; YESILOĞLU , E.; SAUK, H. title: ENGINEERING PROPERTIES OF TWO HAZELNUTS VARIETIES AND ITS KERNEL RELATION TO HARVEST AND THRESHING date: 2020-03-24 words: 4756 flesch: 65 summary: For this reason, hazelnut varieties with better sphericity need to be grown more (MOHSENIN, 1980). Determination of some pomological (physical) properties of nuts and kernels The initial moisture content of hazelnut varieties (Palaz and Çakıldak) were determined by using a standard method and were found to vary between 6.38-7.38% and 6.52-7.71% db (db = dry basis) respectively (USDA, 1970). keywords: 2004; area; axes; bulk; coefficient; compression; cultivars; deformation; density; diameter; dimensions; drag; energy; engineering; food; force; fruit; hardness; hazelnut; higher; ital; j. food; journal; kernels; length; loading; mass; max; mean; mechanical; mm2; nuts; palaz; physical; properties; repose; rupture; s.d; sample; sci; shell; sphericity; study; surface; table; terminal; testing; thickness; turkey; values; varieties; velocity; vol; width; çakıldak cache: ijfs-1666.pdf plain text: ijfs-1666.txt item: #121 of 456 id: ijfs-1671 author: KUMARI, S.; TOKARSKYY, O.; MARSHALL, D.L. title: DIPPING SOLUTIONS OF NISIN AND BUFFERED SODIUM CITRATE SUPPLEMENTED WITH SODIUM DIACETATE FAIL TO PREVENT GROWTH OF LISTERIA MONOCYTOGENES ON VACUUM PACKAGED BEEF FRANKFURTERS STORED AT 4 AND 10°C UNDER MODEL CONDITIONS date: 2020-05-11 words: 7349 flesch: 60 summary: Positive-control untreated samples supported L. monocytogenes growth to populations at or exceeding 8 log10 CFU/g by 14 days of storage at 4°C (Table 2) and 8 days at 10°C (Table 3). Addressing these limitations with nisin, TOKARSKYY and MARSHALL (2008) reported synergistic activity between nisin, lactic acid and monolaurin against L. monocytogenes growth when lactic acid was able to increase membrane fluidity and hence increase nisin activity. keywords: 2004; 2005; acid; activity; antimicrobials; application; asymptote; atcc; baranyi; beef; belk; bscsd; cfu; citrate; combined; conditions; contamination; control; counts; days; diacetate; different; dipping; effects; et al; food; frankfurters; g.c; geornaras; growth; inhibition; inoculated; int; ital; j. food; j.a; j.n; lactate; listeria; listeria monocytogenes; log10; low; marshall; meat; microbiol; min; model; monocytogenes; nisin; observed; peptone; phase; poultry; products; protect; results; samelis; samelis et; samples; scanga; sci; sequential; similar; smith; sodium; sofos; solutions; storage; strains; study; surface; table; temperature; treatment; usda; use; vacuum; values; vol; water; ° c cache: ijfs-1671.pdf plain text: ijfs-1671.txt item: #122 of 456 id: ijfs-1675 author: XINYU, Z.; YI, W.; XUE, H.; ZIXI, Y.; WEIQIONG, Y.; ZHAOLIN, L. title: CHARACTERIZATION OF VOLATILE COMPOUNDS IN FIVE BLUEBERRY VARIETIES USING PURGE AND TRAP COUPLED TO GAS CHROMATOGRAPHY-MASS SPECTROMETRY date: 2020-05-11 words: 5162 flesch: 66 summary: Identification of volatile compounds Volatile compounds were identified by matching their mass spectra with those of the known compounds from the NIST 11/11s edition library. Analysis of volatile compounds from different blueberry varieties. keywords: acetate; active; alcohols; aldehydes; analysis; aroma; aromatic; beijing; blueberries; blueberry; butyl; chromatography; compounds; conditions; content; different; esters; ethyl; extraction; floral; food; food sci; fruity; gas; highbush; higher; ital; j. food; linalool; linearity; mass; method; methylbutyraldehyde; min; nonanal; notes; p&t; purge; range; relative; results; roav; sample; sci; spectrometry; study; sweet; table; temperature; threshold; time; total; trap; varieties; volatile; volatile compounds; volume; wild cache: ijfs-1675.pdf plain text: ijfs-1675.txt item: #123 of 456 id: ijfs-1689 author: MERKYTĖ, V.; DE MATOS, A. DUPAS; LONGO, E.; TCHOUAKEU BETNGA, P.F.; BOSELLI, E. title: CYCLIC PROANTHOCYANIDINS IN PINOT NOIR WINE date: 2020-05-11 words: 6712 flesch: 62 summary: Moreover, cyclic proanthocyanidins were related to the overall sensory quality of Pinot Noir wines. For this reason, assessing the commercial quality of Pinot Noir wines and investigating a wider selection of authenticity markers became advisable. keywords: 2018; 2019; 2020; abundances; acid; acidity; alcohol; american; analysis; antioxidant; boselli; c-4; c-5; chemical; chemistry; component; composition; compounds; content; cyclic; data; descriptors; different; doi; et al; fermentation; food; g.l-1; galloc; grapes; higher; highest; hplc; hrms; ital; journal; longo; maceration; markers; mass; min; nc-2; noir; noir wines; non; number; oiv; overall; pac; pca; phenolic; pinot; pinot noir; principal; proanthocyanidins; procyanidins; prodelphinidins; profile; quality; ratios; red; relative; samples; sci; sensory; so2; south; standard; stuck; table; total; units; vineyard; vol; west; winemaking; wines cache: ijfs-1689.pdf plain text: ijfs-1689.txt item: #124 of 456 id: ijfs-1694 author: MARIKKAR, N.; NAGARAJA, R.; SOMAWATHIE, K.M.S.; HEWAPATHIRANA, H.P.T.D.; YALEGAMA, C.; LITTARDI, P.; CHIAVARO, E. title: EFFECT OF COCONUT TESTA FLOUR ON COOKIE CHARACTERISTICS date: 2020-02-25 words: 5788 flesch: 64 summary: Flour samples (one gram, in triplicate) were mixed with 10 ml distilled water and 10 ml of soybean oil separately in 2 centrifuge tubes. 2.3.2 Bulk density Bulk density of flour sample was examined using the method described by JONES et al. (2000) with slight modifications. keywords: abbreviations; absorption; activity; amylose; analysis; biscuit; bulk; capacity; coconut; composite; composition; concentration; content; cookies; count; crude; ctf; data; density; different; emulsion; fat; fiber; flour; food; food sci; formulation; functional; gelation; hardness; higher; ital; j. food; lanka; level; life; limit; method; min; moisture; nutritional; oil; period; products; properties; protein; proximate; quality; samples; sci; sensory; shelf; significant; sri; storage; studies; study; substitution; swelling; table; technol; testa; testa flour; total; triplicate; value; vol; volume; water; wheat; wheat flour cache: ijfs-1694.pdf plain text: ijfs-1694.txt item: #125 of 456 id: ijfs-1697 author: ÖZTEKIN, Y.B.; SACILIK, K. title: DRYING CHARACTERISTICS OF 'ANKARA' PEAR SLICES date: 2020-02-25 words: 5036 flesch: 72 summary: Hue angles and color differences between raw and dried samples were calculated with the help of Equation 9 and Equation 10 (SACILIK and UNAL, 2005): )(tan * * 1 a b H −= (9) 20 2 0 2 0 )()()( fff bbaaLLE −+−+−=Δ (10) where H is the hue angle°, ΔE is the color difference, L0, a0 and b0 are the color lightness, green-red and blue-yellow values of raw pear slices, and Lf, af and bf are the color lightness, green-red and blue-yellow values of dried pear slices. Dried pears are consumed directly as snacks and are also widely used as inputs in the food industry. keywords: 2019; acid; air; ankara; blanched; capacity; characteristics; citric; citric acid; color; content; convective; d.b; data; deff; doymaz; drying; effect; elicin; energy; eng; equation; et al; experimental; food; food sci; hot; increases; ital; j. food; layer; midilli; min; model; moisture; mol; pear; pear slices; pre; rehydration; sacilik; samples; sci; slices; study; table; temperature; thin; time; treatment; turkey; untreated; values; vol; water cache: ijfs-1697.pdf plain text: ijfs-1697.txt item: #126 of 456 id: ijfs-1700 author: QIAO, G.H.; WENXIN, D.; ZHIGANG, X.; SAMI, R.; KHOJAH, E.; AMANULLAH, S. title: ANTIOXIDANT AND ANTI-INFLAMMATORY CAPACITIES OF PEPPER TISSUES date: 2020-05-11 words: 3584 flesch: 60 summary: Fulvic acid affects pepper antioxidant activity and fruit quality. Green Bell peppers had the highest total antioxidant contents; while Red Chilli variety had the lowest antioxidant activities (ABTS was 3.89 μmol TE/g fw, DPPH was 2.82 μmol TE/g fw and FRAP was 16.95 μmol TE/g fw). keywords: 2012; 2013; 2016; aae; abts; acid; activities; activity; analysis; antioxidant; assay; axes; bell; bioactive; capsicum; cell; chilli; compounds; contents; different; dpph; et al; extracts; figure; flavonoid; food; frap; fruit; g fw; green; green bell; green chilli; high; highest; inflammatory; ital; journal; methanol; mtt; pepper; phenol; production; properties; red; red bell; red chilli; results; sci; silva; total; values; varieties; viability; vol; yellow; yellow bell; μmol cache: ijfs-1700.pdf plain text: ijfs-1700.txt item: #127 of 456 id: ijfs-1702 author: REGECOVÁ, I.; PIPOVÁ, M.; JEVINOVÁ, P.; DEMJANOVÁ, S.; SEMJON, B. title: QUALITY AND MYCOBIOTA COMPOSITION OF STORED EGGS date: 2020-03-24 words: 10013 flesch: 63 summary: J. Food Sci., vol. J. Food Sci., vol. keywords: 1st; 2000; 2006; 2007; 2010; 2015; 2019; activity; agar; albumen; alternaria; analysis; available; average; beads; brno; caner; ccm; cell; chain; changes; cladosporium; cladosporium spp; color; combination; commercial; comparison; composition; concentration; conditions; contamination; contents; culture; czech; days; decrease; dermatophyte; detection; different; dna; drbc; effect; egg; egg quality; egg storage; eggs; eggshell; et al; evaluation; experimental; extraction; factor; figure; filamentous; food; food sci; fungal; fungal dna; fungi; fusarium; fusarium spp; genera; genus; glass; group; haugh; high; humidity; identification; index; indicators; individual; isolates; isolation; ital; j. food; kit; ladder; lines; measurements; media; medium; method; microbiol; micromycetes; microscopic; mini; mold; nucleic; parameters; pcr; penicillium; penicillium spp; period; polymerase; presence; primer; procedure; production; products; proteinase; purity; quality; rapid; reaction; reference; republic; results; rrna; samples; sci; sequences; significant; simeonovová; similar; slovak; species; specific; spp; stn; storage; storage period; study; sufficient; surface; table; temperature; thick; time; tomczyk; units; university; use; values; variables; vol; wall; water; weight; yolk cache: ijfs-1702.pdf plain text: ijfs-1702.txt item: #128 of 456 id: ijfs-1706 author: MARSIGLIA, R.; MIELES-GÓMEZ, L.; LASTRA, S.; QUINTANA, S.E.; GARCÍA-ZAPATEIRO, L.A. title: BROMATOLOGICAL COMPOSITION AND EFFECT OF TEMPERATURE ON THE RHEOLOGY OF EGGPLANT PULP date: 2020-03-24 words: 3954 flesch: 60 summary: 2. In this case, the activation energy E𝑎=1081.61894 J/mol was lower than the values reported for squash pulp (𝐸𝑎 = 1229.46 J/mol) (QUINTANA et al., 2018); acerola pulp (𝐸𝑎=12637.89- 14292.45 J/mol) (PEREIRA et al., 2014); sapodilla pulp (𝐸𝑎=12637.89 J/mol) (ANDRADE- PIZARRO et al., 2010) and tomato paste (𝐸𝑎=8600-13000 J/mol) (DAK et al., 2008), indicating that eggplant pulp has a higher sensitivity to changes in temperature in a food transpiring process; in other words, the internal structure of eggplant pulp is more affected by temperature than the other pulps or food products mentioned above. J. Food Sci., vol. keywords: 1996; 2017; analysis; aoac; apparent; arrhenius; ash; behavior; bromatological; carbohydrates; carreau; constant; content; crude; curves; data; decrease; deformation; different; doi; effect; eggplant; eggplant pulp; eng; engineering; et al; fat; fiber; flow; fluid; food; food sci; fruit; garcía; high; important; increase; ital; j. food; law; mango; melongena; model; moisture; mol; newtonian; papaya; parameters; properties; protein; pulp; quintana; rate; results; rheological; sci; shear; solanum; temperature; thinning; total; values; viscosity; vol; yasuda cache: ijfs-1706.pdf plain text: ijfs-1706.txt item: #129 of 456 id: ijfs-1712 author: YAMAN, H.; SARICA, E.; COŞKUN, H. title: A COMPARATIVE STUDY ON THE EFFECT OF HIGH HYDROSTATIC PRESSURE ON RIPENING OF TURKISH WHITE CHEESE FROM DIFFERENT MILK SPECIES date: 2020-03-24 words: 5258 flesch: 63 summary: Physicochemical analyses Chemical properties of cheese samples were determined with respect to International Dairy Federation (IDF) standards for total solid (ISO, 2004b), fat content (IDF, 2009), protein content (IDF, 2014), salt content (IDF, 2006), and titratable acidity (IDF, 2012). Analysis of Variance (ANOVA) and Tukey’s multiple comparison tests were used to determine differences between cheese samples in different treatment groups by SPSS version 23 (SPSS Inc., Chicago, USA) package program. keywords: 2001; a.l; acid; application; bacteria; changes; cheese; cheese samples; color; content; control; cow; cow cheese; dairy; different; doi; effect; et al; fat; food; goat; goat cheese; hhp; high; high pressure; higher; hydrostatic; idf; international; iso; ital; journal; kelly; lactic; lipolysis; method; microbial; milk; min; mpa; n.d; nitrogen; o’reilly; p<0.05; period; pressure; pressure treatment; pressurization; processing; properties; protein; proteolysis; results; ripening; saldo; samples; sci; science; significant; storage; table; technology; total; treatment; turkish; value; vol; white; wsn cache: ijfs-1712.pdf plain text: ijfs-1712.txt item: #130 of 456 id: ijfs-1727 author: ZAMBRANO, M.; VÁSQUEZ, G.; MORALES, D.; VILCACUNDO, R.; CARRILLO, W. title: ISOLATION OF BABY LIMA BEAN (PHASEOLUS LUNATUS) PROTEINS FRACTIONS AND EVALUATION OF THEIR ANTIOXIDANT ACTIVITY date: 2020-05-11 words: 7548 flesch: 64 summary: Extraction and characterization of soluble protein fractions from Phaseolus lunatus L seeds. LBPC protein profile and their digestibility LBPC was obtained by alkaline extraction at pH 9.5 for 15-30-45 and 60 min of agitation at 40°C, followed by isoelectric precipitation at pH 4.5 and then analyzed by SDS-PAGE electrophoresis. keywords: 2015; 2016; activities; activity; analysis; anionic; antioxidant; antioxidant activity; aoac; b b; bands; bean; betancur; capacity; carrillo; cationic; column; concentrate; content; different; digestion; dpph; duodenal; ecuador; electrophoresis; et al; fig; flour; food; food sci; fractions; frap; gastric; gel; guerrero; high; higher; hydrolysates; hydrolysis; ital; j. food; kda; lbpc; lbpc fractions; lima; lunatus; method; min; molecular; orac; page; pancreatin; pepsin; peptides; phaseolin; phaseolus; phaseolus lunatus; present; profile; properties; protein; protein content; quinoa; results; sample; sci; sds; seeds; solubility; solution; te/µmol; technol; value; vilcacundo; vol; vulgaris; weights; µmol cache: ijfs-1727.pdf plain text: ijfs-1727.txt item: #131 of 456 id: ijfs-1733 author: EL ADAB, S.; BEN WADDA, W.; TEKIKI, A.; BEN MOUSSA, O.; BOULARES, M.; SADOK, S.; HASSOUNA, M. title: EFFECT OF MIXED STARTER CULTURES ON BIOGENIC AMINE FORMATION DURING THE RIPENING OF TUNISIAN DRY FERMENTED CAMEL MEAT SAUSAGE date: 2020-05-11 words: 6229 flesch: 64 summary: Many factors contribute to the formation of BAs in dry fermented sausages such as ingredients, technological ripening conditions, acidification, and proteolysis during the ripening of dry fermented sausage. Strains of lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS) are usually used in the manufacture of dry fermented sausages. keywords: 2010; 2014; acid; amine; analysis; batch; batches; biogenic; biogenic amine; bover; cadaverine; camel; carnosus; changes; characteristics; color; content; control; control sausage; cultures; days; dry; effect; enterobacteriaceae; et al; fermentation; fermented; fig; figure; food; food control; food sci; formation; free; inoculated; inoculated sausages; ital; j. food; lipid; meat; meat sci; method; microbiol; mixed; mixed starter; mixture; moisture; number; oxidation; p<0.05; production; products; properties; protein; quality; results; ripening; sakei; samples; sausages; sci; sensory; significant; similar; starter; starter cultures; strains; textural; texture; time; total; values; vol; weight; xylosus cache: ijfs-1733.pdf plain text: ijfs-1733.txt item: #132 of 456 id: ijfs-1741 author: ENKHTUYA, E.; TSEND, M. title: THE EFFECT OF PEELING ON ANTIOXIDANT CAPACITY OF BLACK RADISH ROOT date: 2020-06-08 words: 4744 flesch: 60 summary: (1998), the reducing effect of 1 mL of black radish root juice was the same as that of 0.73 µmol ascorbic acid. (1998) detected by the Folin-Denis method relatively low polyphenol content (25.5 mg/100 mL juice) in black radish root juice. keywords: 2015; ability; absorbance; abts•+; acid; activity; analysis; antioxidant; ascorbic; assay; black; black radish; capacity; compounds; content; different; dpph•; dry; et al; ethanol; extract; flavonoids; food; frap; free; glucosinolates; higher; ital; juice; lugasi; mean; mongolia; phenolic; phenolic content; power; radical; radish; radish root; raphanus; red; root; root samples; samples; sativus; scavenging; sci; significant; solution; study; table; total; total phenolic; unpeeled; unpeeled root; var; vol; water; weight; white cache: ijfs-1741.pdf plain text: ijfs-1741.txt item: #133 of 456 id: ijfs-1744 author: GRUDZIŃSKA, M.; MAŃKOWSKI, D. title: BIOACTIVE COMPOUNDS IN YELLOW, LIGHT YELLOW, AND CREAM-COLOURED POTATO TUBERS AFTER SHORT-TERM STORAGE AND BOILING date: 2020-11-25 words: 7963 flesch: 68 summary: However, these studies have not unequivocally demonstrated a correlation between changes in the levels of bioactive compounds and antioxidant activity in potato tubers after storage or non-peeled tubers after cooking using a best-fit model. (2015), the AA content in potato tubers after harvest is dependent on the variety, place of cultivation, and environmental conditions during growth. keywords: 2008; 2009; 2013; aa content; acid; activity; analysis; antioxidant; antioxidant activity; ascorbic; boiling; changes; coefficient; colour; coloured; compounds; content; cooked; cooking; correlation; cream; determination; differences; different; doi; effect; et al; flesh; flesh colour; food; food sci; grudzińska; harvest; higher; ital; j. food; lachman; letters; light; losses; mean; mg·g-1; model; n.s; phenolic; potato; potato tubers; potatoes; puriss; raw; raw tubers; results; sci; significant; similar; solanum; storage; study; table; temperature; te·g-1; total; treatments; tuberosum; tubers; unpeeled; varieties; variety; vol; yellow; yellow flesh; yellow tubers; µmol cache: ijfs-1744.pdf plain text: ijfs-1744.txt item: #134 of 456 id: ijfs-1756 author: HANMONTREE, P.; SAE-EAW, A. title: KRACHAI DAM (KAEMPFERIA PARVIFLORA) DRINKS: PHYSICOCHEMICAL PROPERTIES, CONSUMER ACCEPTANCE, PURCHASE INTENT, AND EMOTIONAL AND WELLNESS RESPONSES date: 2020-04-28 words: 5887 flesch: 60 summary: - Emotional and wellness responses - Consumer acceptance - Purchase intention 2 After consumers received the product details and health benefit information of Krachai Dam drinks as following: The product that you are testing is Krachai Dam drink, which was produced from natural raw materials, no preservatives, no coloring agents, and no flavoring agents. The optimal formulation of Krachai Dam drink was 165 mg/100 ml dried Krachai Dam, 16% sugar and 0.32% citric acid, which had a high total phenolic content (TPC), total flavonoid content (TFC), and overall liking score. keywords: 2019; acceptance; acid; acidity; activity; antioxidant; benefit; citric; consumer; content; dam; dam drink; data; design; details; differences; dpph; drink; effects; emotional; emotions; et al; flavonoid; food; formulated; formulation; health; highest; information; intent; ital; journal; kaempferia; krachai; krachai dam; level; liking; min; optimal; overall; parviflora; phenolic; physicochemical; price; product; properties; purchase; responses; results; sample; scavenging; sci; science; sensory; solution; standard; sugar; table; technology; terms; test; tfc; thailand; total; tpc; value; vol; water; wellness cache: ijfs-1756.pdf plain text: ijfs-1756.txt item: #135 of 456 id: ijfs-1758 author: CARULLO, G.; SPIZZIRRI, U.G.; LOIZZO, M.R.; LEPORINI, M.; SICARI, V.; AIELLO, F.; RESTUCCIA, D. title: VALORIZATION OF RED GRAPE (VITIS VINIFERA CV. SANGIOVESE) POMACE AS FUNCTIONAL FOOD INGREDIENT date: 2020-05-11 words: 8722 flesch: 61 summary: According to GODEVAC et al., (2010) the phenolic composition of grape seed extracts from V. vinifera cv., Prokupac, Smederevka, Italian Riesling, Traminer, Black Burgundy, Gamay Noir, Muscat Hamburg and Gamay Bojadiser, showed the flavan-3-ol monomers as the main abundant compounds especially in seeds derived from red wine grapes. Previously MORENO et al., (2003) demonstrated that grape seed extract (GSE) was able to inhibit fat-metabolizing enzyme pancreatic lipase. keywords: 2012; 2013; 2015; 2016; 2019; 2020; absorbance; abts; abundant; acid; activity; addition; amylase; analysis; antioxidant; bioactive; capacity; carullo; catechin; chem; chemical; column; comparison; compounds; concentration; content; control; dad; data; decrease; different; doi; dpph; effect; enriched; enzyme; et al; extract; extraction; food; food sci; fortified; functional; gae; gallic; glucosidase; grains; grape; health; high; hplc; ic50; infusion; inhibition; inhibitory; int; ital; j. food; kefir; lipase; loizzo; m.r; m2a10; mass; mean; metabolic; method; mets; milk; min; mixture; molecules; organic; pancreatic; phenolic; pomace; positive; procedure; process; products; profile; properties; quercetin; radical; restuccia; results; sample; sangiovese; scavenging; sci; seed; seed extract; significant; skin; skin extract; solution; spizzirri; standard; syndrome; table; tac; technol; test; total; tpc; u.g; uae; values; vinifera; vitis; vol; water; wine cache: ijfs-1758.pdf plain text: ijfs-1758.txt item: #136 of 456 id: ijfs-1760 author: FANTOZZI, P. title: LETTER FROM THE ITALIAN JOURNAL OF FOOD SCIENCE EDITOR-IN-CHIEF date: 2020-02-25 words: 535 flesch: 50 summary: I would like in this occasion express my gratitude to the following Professors who acted in the past as unique Journal SISTAl Co.Editors and accepted to continue their work even in the future: 32, 2020 - 1 LETTER FROM THE ITALIAN JOURNAL OF FOOD SCIENCE EDITOR-IN-CHIEF P. FANTOZZI Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Via S. Costanzo, 06126 Perugia, Italy Corresponding author: Tel.: keywords: degli; food; ital; journal; papers; perugia; platform; sci; studi; università cache: ijfs-1760.pdf plain text: ijfs-1760.txt item: #137 of 456 id: ijfs-1765 author: TULINI, S.M.R.; SPECCHIA, R.M.; LAI, O.R. ; MUCCIOLO, C.; AMORENA, M.; CRESCENZO, G. title: TREND OF POLYCHLORINATED DIBENZO-P-DIOXINS AND DIBENZOFURANS (PCDD/PCDFS) IN BEEHIVE MATRICES date: 2020-11-25 words: 6339 flesch: 68 summary: Average* (pg/g) SD 2,3,7,8 - Tetraclorodibenzo- p-diossina (TCDD) 0.05) in CK samples. The pH values of CK samples were like those determined by ERTEKIN and GÜZEL-SEYDİM (2010) while the pH value of GK samples were similar to those reported by KACZYŃSKI et al. (2018). keywords: 14th; 2006; 2015; 2018; 21st; acetaldehyde; acetic; acetoin; acid; bacteria; cfu; changes; chemical; citric; ck samples; commercial; content; counts; cow; cow kefir; cow milk; culture; dairy; day; days; decrease; determined; diacetyl; difference; et al; ethanol; fat; fermentation; fig; food; g-1; general; goat; goat kefir; goat milk; grønnevik; güzel; higher; ital; journal; kefir samples; kefir storage; lactic; lactococci; log; mean; milk; milk kefir; number; organic; oxalic; p<0.05; physical; production; properties; property; related; results; samples; sci; sensory; seydi̇m; significant; similar; starter; storage; storage time; study; table; time; values; viscosity; vol; wszolek; yeast cache: ijfs-1803.pdf plain text: ijfs-1803.txt item: #146 of 456 id: ijfs-1805 author: PLEADIN, J.; LEŠIĆ, T.; KREŠIĆ, G.; BOGDANOVIĆ, T.; MALENICA, M.; KOS, I.; PULIĆ, B.S.; PETRIČEVIĆ, S.; KUŠEC, G.; VAHČIĆ, N. title: QUALITY OF ISTRIAN AND SLAVONIAN DRY-FERMENTED SAUSAGES date: 2020-03-27 words: 8105 flesch: 57 summary: Staphylococcus xylosus on the quality characteristics of dry fermented sausage (sucuk). Traditional dry fermented sausages produced in small-scaleprocessing units in Mediterranean countries and Slovakia. keywords: 2002; 2005; 2012; 2019; acid; analysis; ash; assessment; attributes; characteristics; colmenero; composition; content; croatia; descriptive; determination; differences; different; dry; effects; esters; et al; fatty; fatty acid; fermented; fermented meat; food; food sci; garcía; garlic; genève; health; higher; households; index; indices; intensity; international; iso; istrian; istrian sausage; ital; j. food; kovačević; kulen; mean; meat; meat products; meat sci; min; mufa; n-3; n-6; nutritional; order; organization; parameters; physicochemical; pleadin; pork; processing; production; products; profile; properties; protein; pufa; quality; ratio; results; ripening; salt; sample; sausage; sci; sensorial; sensory; sfa; significant; similar; slavonian; slavonian dry; slavonian sausage; smell; standard; standardization; studies; study; stuffing; switzerland; taste; temperature; thrombogenic; toldrá; total; traditional; types; university; value; vol; water cache: ijfs-1805.pdf plain text: ijfs-1805.txt item: #147 of 456 id: ijfs-181 author: Pleadin, Jelka; Petrovic, Marinko; Krešic, Greta; Zrncic, Snježana; Oraic, Dražen; Džafic, Natalija title: Influence of season and farming location on the quality parameters of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) date: 2015-06-12 words: 7059 flesch: 72 summary: Literature have reported sea bream Na contents ranging from 280 to 370 mg/kg and sea bass Na contents of 773±1.8 mg/kg (ORBAN et al., 2003). MATERIALS AND METHODS Growth conditions and fish sampling Three individual samples of market size fish containing ten specimens of sea bass with mean body weight 342.77±86.90 keywords: 2002; 2005; acid; acid composition; adriatic; alasalvar; analysis; ash; bass; body; bream; calcium; chemical; collagen; comparison; composition; consumption; content; crude; cultured; data; dha; dicentrarchuslabrax; differences; different; epa; et al; farm; farmed; farming; fatty; fatty acid; feed; feeding; fish; food; food sci; gilthead; grigorakis; higher; intake; ital; j. food; january; june; lipid; location; lower; mean; meat; mineral; moisture; n-3; n-6; nutritional; october; p<0.05; parameters; protein; pufa; quality; range; ratio; results; samples; sci; sea; sea bass; sea bream; season; seasonal; significant; sites; sodium; solution; sparusaurata; species; statistical; studies; study; table; temperature; total; values; variations; vol; water; weight; wild cache: ijfs-181.pdf plain text: ijfs-181.txt item: #148 of 456 id: ijfs-182 author: Mlcek, J.; Druzbikova, H.; Valasek, P.; Sochor, J.; Jurikova, T.; Borkovcova, M.; Baron, M.; Balla, S. title: Assessment of total polar materials in Frying fats from Czech restaurants date: 2015-06-12 words: 3669 flesch: 65 summary: Canola oil Canola oil with palmolein Palm oil Sunflower oil Vegetable cooking fat Vegetable shortening oil n 138 50 66 34 18 28 Mean 15.3a 18.1b 17.9b Canola oil Canola oil with palmolein Palm oil Sunflower oil Vegetable cooking fat Vegetable shortening oil n 138 50 66 34 18 28 Mean 154.6a 158.5a 167.3b 136.8c 173.6d 124.1e SD ±42.54 ±38.62 ±57.71 ±45.18 ±32.26 ±27.29 Minimum 156.4 162.1 147.0 152.6 161.8 94.0 Median 171.0 176.2 166.0 165.4 168.3 132.5 Maximum 186.3 189.5 173.5 174.6 180.5 161.2 n - number of the measurements from the 1st day of frying time to day of used oil replacement. keywords: 2000; andrikopoulos; canola; canola oil; chem; content; cooking; czech; day; days; deep; determined; eur; examined; fats; food; fried; frying; health; limit; lipid; materials; oil; oils; palm; palm oil; percentage; polar; products; quality; rejection; restaurants; samples; sci; shortening; soc; study; sunflower; sunflower oil; tech; temperature; total; tpm; values; vegetable; vol cache: ijfs-182.pdf plain text: ijfs-182.txt item: #149 of 456 id: ijfs-1825 author: BOT, F.; CROWLEY, S.V.; O’SULLIVAN, J.J.; O’SULLIVAN, M.G.; O’MAHONY, J.A. title: COLLOIDAL, TRIBOLOGICAL AND SENSORY PROPERTIES OF ORAL NUTRITIONAL SUPPLEMENTS date: 2020-11-25 words: 6091 flesch: 62 summary: Previous studies have reported that ONSs possess poor sensory properties and low consumer acceptability which, in turn, can negatively affect consumption rates (GOSNEY, 2003; THOMAS et al., 2018; REGAN et al., 2019). Stribeck curves were constructed for all of the investigated systems by measuring traction in the range 1-200 mm/s with a normal force of 2 N, which is the normal force typically applied to dairy-based products during oral processing (HORI et al., 2009; MILLS et al., 2013; BATCHELOR et al., 2015; NGUYEN et al., 2016). keywords: 2006; 2017; 2018; 2019; acceptability; analysis; aroma; behaviour; beverages; boundary; coefficient; colloidal; colour; content; cooked; dairy; data; different; distribution; emulsions; et al; fat; flavour; food; food hydrocoll; food sci; friction; function; gum; high; highest; hydrocoll; hydrocolloids; integral; intensity; ital; j. food; liking; lowest; lubrication; mcclements; milk; mpa·s; n.a; nutritional; oil; onss; oral; p<0.05; particle; perception; physical; products; properties; protein; ranking; rate; regime; results; rheological; s-1; samples; sci; sensory; shear; size; soy; stability; supplements; systems; table; taste; texture; thickness; transmission; tribological; tribology; values; vanilla; viscosity; vol; water; whey cache: ijfs-1825.pdf plain text: ijfs-1825.txt item: #150 of 456 id: ijfs-1826 author: GRUMI, M.; KUNOVA, A.; ISOTTI, M.; BARBIROLI, A.; PASQUALI, M. title: OCCURRENCE OF DEOXYNIVALENOL IN BEERS COMMERCIALISED IN ITALY date: 2020-04-28 words: 3954 flesch: 65 summary: Previously published studies (PETERS et al., 2017; WALL-MARTÍNEZ et al., 2019 b) found a higher risk of mycotoxin contamination in craft beers. Mycotoxin profiling of 1000 beer samples with a special focus on craft beer. keywords: 2013; 2015; 2019; alcohol; analysis; average; barley; beer; belgium; brewing; cereals; consumption; contamination; content; craft; deoxynivalenol; doi; don; don contamination; efsa; et al; european; exposure; food; free; fusarium; germany; higher; industrial; ingredients; italian; italy; j. food; levels; market; martínez; maximum; mycotoxins; occurrence; order; pascari; peters; process; results; samples; sci; studies; study; type; value; vol; wall; wheat; yes cache: ijfs-1826.pdf plain text: ijfs-1826.txt item: #151 of 456 id: ijfs-183 author: Valli, E.; Ayyad, Z.; Bendini, A.; Adrover-Obrador, S.; Femenia, A.; Gallina Toschi, T. title: Extra virgin olive oil stored in different conditions: Focus on diglycerides date: 2015-06-12 words: 4762 flesch: 71 summary: 2 Months of oil storage 1,3 C34- DGs 1,3 C36- DGs 1,2 C34- DGs 1,2 C36- DGs 2 0.06 ± 0.00 e 0.15 ± 0.01 e 0.35 ± 0.01 ab 0.79 ± 1 Months of oil storage 1,3 C34- DGs 1,3 C36- DGs 1,2 C34- DGs 1,2 C36- DGs 2 0.09 ± 0.01 f 0.19 ± 0.03 e 0.48 ± 0.06 a 1.25 ± 0.14 a 4 0.11 ± 0.01 e 0.25 ± 0.02 de 0.47 ± 0.05 a 1.27 ± 0.16 keywords: 1,2; 1,3; argon; c34; c34dgs; c36; cond; conditions; darkness; dgs; differences; different; diglycerides; end; evoo; fig; food; headspace; isomerisation; isomers; ital; letters; light; months; oil; olive; quality; ratio; results; samples; sci; significant; storage; table; temperature; time; values; virgin cache: ijfs-183.pdf plain text: ijfs-183.txt item: #152 of 456 id: ijfs-1832 author: AZIZ, M.; YASMIN, I.; BATOOL, R.; KHAN, W.A.; NAZ, S.; ASHRAF, F.; AZAM, M.; KHALIQ, A. ; IQBAL, R. title: EXPLORING THE EFFECT OF APRICOT ADDITION ON NUTRITIONAL, ANTIOXIDANT, TEXTURAL AND SENSORY CHARACTERISTICS OF COOKIES APRICOT SUPPLEMENTED FUNCTIONAL COOKIES date: 2020-11-25 words: 6698 flesch: 64 summary: Mineral content of apricot supplemented cookies The mineral contents of different apricot cookies also varied significantly (p<0.05) among all treatments. The present results of different apricot cookies are in accordance with the results of MUNDEJA and HIRDYANI (2014), they reported 6.38% moisture content in apricot cookies. keywords: 2007; 2010; 2019; activity; ali; analysis; antioxidant; apricot; apricot cookies; apricot powder; apricot supplemented; ash; baking; carotene; characteristics; chemical; color; composition; content; cookies; crude; determined; diameter; different; dpph; effect; et al; evaluation; faisalabad; fat; fiber; flour; food; fruit; functional; grade; grade flour; halman; health; highest; international; ital; journal; kakas; lowest; marghulam; maximum; mean; method; mg/100; mg/100gdw; mineral; moisture; nutritional; outcomes; pakistan; phenolic; physical; powder; prepared; present; products; properties; protein; proximate; prunus; quality; research; respectively; results; sci; science; sensory; shakanda; straight; straight grade; study; supplemented; supplemented cookies; table; technology; texture; total; tpc; treatments; university; value; varieties; vol; wheat cache: ijfs-1832.pdf plain text: ijfs-1832.txt item: #153 of 456 id: ijfs-184 author: Chiabrando, V.; Giacalone, G. title: Effects of alginate edible coating on quality and antioxidant properties in sweet cherry during postharvest storage date: 2015-06-12 words: 5864 flesch: 67 summary: Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. Biochemical dif- ferences in cell wall of cherry fruit between soft and crisp fruit. keywords: 2012; acidity; agric; alginate; angle; anthocyanin; antioxidant; b sodium; big; big lory; capacity; changes; chem; cherries; cherry; coated; coating; cold; color; content; control; cultivars; days; differences; different; edible; effect; end; et al; firmness; food; fresh; fruit; grace; hue; lory; loss; meq; phenolic; postharvest; properties; quality; results; ripening; samples; sci; serrano; significant; sodium; softening; soluble; star; storage; sweet; table; technol; total; treatments; use; values; vol; weight cache: ijfs-184.pdf plain text: ijfs-184.txt item: #154 of 456 id: ijfs-185 author: Topcu, Y.; Uzundumlu, A.S.; Baran, D. title: How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers? date: 2015-06-12 words: 7306 flesch: 56 summary: 27 - 2015 181 - Keywords: Fresh red meat consumption, Principal Component, K-Means Cluster and Multiple Regression Analyses, Sensory and hedonic quality attributes - HOW SENSORY AND HEDONIC QUALITY ATTRIBUTES AFFECT FRESH RED MEAT CONSUMPTION DECISION OF TURKISH CONSUMERS? The PCA us- ing varimax rotation method grouped the thirty- seven variables related to the sensory and he- donic quality attributes for fresh red meat into the ten main factors with Eigen-values greater than 1, and the main factors explained the 71% of the total variance (Table 1). keywords: 2007; 2010; 2013; actual; amounts; analysis; animal; area; aroma; characteristics; chemical; cluster; coefficients; consumers; consumption; correlation; data; decisions; erzurum; et al; factors; food; fresh meat; fresh red; hand; hedonic quality; image; impact; important; income; ital; levels; local; main; marketing; meat; meat consumption; meat sci; meat sources; meat willingness; microbial; mrc; nutritional; nutval; ones; organic; origined; p<0.01; pca; preferences; price; product; production; purchase; purchasing; quality; quality attributes; red meat; research; results; safety; sample; sci; sensory quality; socioeconomic; sources; statistics; study; table; topcu; total; turkey; turkish; turkish consumers; users; uzundumlu; value; variables; variance; vol; willingness cache: ijfs-185.pdf plain text: ijfs-185.txt item: #155 of 456 id: ijfs-1851 author: MORONI SILVA, C.; GERALD LIMA, F.; FURTADO DA COSTA, K.; AMARAL RIBEIRO, V.; RIBEIRO LEITE, R.S.; PETENUCI, M.E.; NEVES GELINSKI, J.M.L.; GRACIANO FONSECA, G.; PRENTICE, C. title: EVALUATION OF ENZYMATIC HYDROLYSIS APPLIED TO FISH BY-PRODUCT OIL THROUGH CHEMICAL PARAMETERS date: 2020-06-05 words: 3901 flesch: 61 summary: Fish waste could be utilized to obtain high value-added products, since fish oil can be produced from whole fish, roe and by-products from the processing of fish. Fish oil is widely used in aquafeeds as supply of long chain omega-3s fatty acids for aquaculture, especially for carnivorous fish e.g. salmonids. keywords: 2018; acidity; acids; activity; amano; candida; characterization; chemical; content; crude; crude fish; degree; difference; doi; enzymatic; enzymatic hydrolysis; enzyme; et al; fatty; fatty acids; fish; fish oil; food; g-1; grande; hydrolysis; index; iodine; ital; lipase; menegazzo; methods; naoh; oil; oils; oxidation; polyunsaturated; process; processing; production; quality; refined; refined fish; refining; results; rugosa; samples; saponification; sci; significant; table; temperature; time; unsaturated; use; value; vol; waste cache: ijfs-1851.pdf plain text: ijfs-1851.txt item: #156 of 456 id: ijfs-1853 author: CERUTTI, F.; CRESCIO, M.I.; COSTANTINI, A.; ACUTIS, P.L.; VADUANO, E.; PELETTO, S. title: WINE INTOLERANCE IN ITALY: A PILOT STUDY date: 2020-11-25 words: 3497 flesch: 63 summary: Nevertheless, other studies did not observe such correlation between wine intolerance and histamine content of wine (KANNY et al., 2001). No correlation between wine intolerance and histamine content of wine. keywords: 1996; 2005; 2008; age; alcohol; alcoholic; allergens; allergy; asthma; beer; clin; consumption; drinks; et al; face; food; histamine; immunol; intolerance; italy; like; participants; people; population; prevalence; questionnaire; reactions; red; risk; sci; self; study; sulfites; survey; symptoms; table; vally; vol; wantke; white; wigand; wine; wine intolerance cache: ijfs-1853.pdf plain text: ijfs-1853.txt item: #157 of 456 id: ijfs-1858 author: OBRADOVIĆ, V.; ERGOVIĆ RAVANČIĆ, M.; MARČETIĆ, H.; ŠKRABAL, S. title: PROPERTIES OF STRAWBERRIES PUREE STORED IN THE FREEZER date: 2020-11-25 words: 4878 flesch: 60 summary: Rheological properties of strawberry puree samples are presented in Fig. J. Food Sci., vol. keywords: 2009; 2015; 2016; absorbance; abts; acid; acidity; activity; antioxidant; antioxidant activity; behavior; chem; coefficient; consistency; content; decrease; degradation; different; dpph; ergović; et al; flow; food; food sci; freezer; freezing; fruit; higher; index; influence; ital; j. food; level; method; months; obradović; parameters; period; polyphenols; products; properties; pseudoplastic; puree; radical; results; rheological; rheological properties; room; s-1; s-2; s-3; s-4; samples; sci; shear; solution; storage; strawberries; strawberry; stress; table; temperature; thawing; time; total; values; vol cache: ijfs-1858.pdf plain text: ijfs-1858.txt item: #158 of 456 id: ijfs-186 author: Bolzoni, G.; Marcolini, A.; Delle Donne, G.; Appicciafuoco, B.; Ferrini, A.M. title: New national conversion line for Bactoscan FC in Italy: A step forward date: 2015-06-12 words: 3495 flesch: 58 summary: Currently the flow-cell auto- matic instruments for total bacterial count are indispensable to the centralized and special- ized laboratories in charge of large numbers of milk samples per day. 6. CONCLUSIONS During the first round, in 2008, the main fo- cus was on milk samples with total bacterial counts around 100,000 cfu mL-1, the European Legal Limit for compliance (Reg. EC 853:2004). keywords: bacterial; bactoscan; cfu; conversion; conversion line; count; data; distribution; evaluation; fig; food; high; ibc; instrumental; international; iso; italy; laboratories; laboratory; line; log; method; milk; new; organization; plates; project; range; reference; regression; results; samples; selection; standardization; step; valid; µl-1 cache: ijfs-186.pdf plain text: ijfs-186.txt item: #159 of 456 id: ijfs-1864 author: HITANA, M.; NAJAA, H.; FATTOUCH, S.; GHAZOUANI, T.; BEN SASSI, C. ; DUPAS-FARRUGIA, C.; OULAHAL, N.; NEFFATI, M. title: CHEMICAL CHACRACTERIZATION AND BIOACTIVE POTENTIAL OF ESSENTIAL OIL ISOLATED FROM RHANTERIUM SUAVEOLENS DESF. SPECIES GROWING IN TUNISIAN ARID ZONE date: 2020-11-25 words: 5882 flesch: 58 summary: The purpose of this work is to assess the antioxidant and the antibacterial activities of essential oil from flowers of Rhanterium suaveolens Desf. These findings show that essential oil of R. suaveolens flowers can be used as a promising source of natural food and drug preservatives. keywords: 2015; 2019; absorbance; abts; acid; activities; activity; analysis; antibacterial; antibacterial activity; antimicrobial; antioxidant; antioxidant activity; atcc; ben; bha; carotene; carvacrol; chemical; chemsa; column; components; composition; compounds; constituents; control; desf; different; dpph; essential; essential oil; et al; findings; flowers; food; food sci; gram; ic50; identification; inhibition; ital; j. food; linalool; linoleic; lipid; major; mbc; method; min; negative; oil; oils; oxygenated; p<0.05; peroxidation; plant; positive; potential; power; prepared; prod; radical; results; rhanterium; rseo; salah; sample; scavenging; sci; solution; spathulenol; species; standard; strains; suaveolens; table; tested; tunisia; use; values; vol cache: ijfs-1864.pdf plain text: ijfs-1864.txt item: #160 of 456 id: ijfs-1867 author: MANNOZZI, C.; FOLIGNI, R.; SCALISE, A.; MOZZON, M. title: CHARACTERIZATION OF LIPID SUBSTANCES OF ROSE HIP SEEDS AS A POTENTIAL SOURCE OF FUNCTIONAL COMPONENTS: A REVIEW date: 2020-11-25 words: 5504 flesch: 62 summary: Due to their higher favourable polyunsaturated fatty acids and sterols, rose hip seeds oil represents a high value added compound that can be extracted from vegetable wastes and reused in food processing (SALGIN et al., 2016). Lipid composition of Bulgarian chokeberry, black currant and rose hip seed oils. keywords: 2006; 2012; 2015; 2016; 2017; 2019; acid; anti; bar; bioactive; canina; co2; cold; components; composition; compounds; concha; content; different; doi; et al; extraction; fatty; food; fromm; fruits; functional; grajzer; grajzer et; high; higher; hip; hips; ital; journal; linoleic; lipid; low; methods; oil; oil extraction; oils; plant; pressing; procedure; process; production; products; properties; rich; rosa; rose; rose hip; rosehip; salgin; sci; science; seed; seed oil; sfe; solvent; soxhlet; species; sterols; supercritical; szentmihályi; table; technology; tocopherols; turkey; ultrasound; vol; weight; yield cache: ijfs-1867.pdf plain text: ijfs-1867.txt item: #161 of 456 id: ijfs-187 author: Mnyandu, E.; Ijabadeniyi, O.A.; Singh, S. title: Inactivation of Listeria monocytogenes ATCC 7644 on tomatoes using sodium docecyl sulphate, levulinic acid and sodium hypochlorite solution date: 2015-06-12 words: 7465 flesch: 61 summary: Other concerns raised include the environmental and health risks as- sociated with the formation of carcinogenic hal- ogenated disinfection by-products such as trih- alomethanes (GIL et al., 2009; KIM et al., 2009). With regard to to- matoes, pH and acidity are the most important determinants of tomato quality (ANTHON et al., 2011), hence the interaction of tomatoes with sanitizers during washing should be monitored. keywords: 2010; 2011; 2012; acid; acidity; atcc; attributes; bacteria; cfu; chlorine; coli; colonies; combination; contact; control; cut; different; dodecyl; effective; effectiveness; effects; escherichia; et al; exposure; findings; food; fresh; hours; hypochlorite; ijabadeniyi; inactivation; industry; international; ital; journal; lettuce; levulinic; levulinic acid; listeria; log; microbiology; minutes; mixture; monocytogenes; o157; organic; particular; pathogens; preparation; produce; products; quality; reduction; research; results; salmonella; samples; sanitizers; sci; science; sds; sensory; significant; sodium; solids; soluble; solution; studies; study; surfaces; survival; technology; time; titratable; tomatoes; total; treatment; use; vol; washing; water; zhao cache: ijfs-187.pdf plain text: ijfs-187.txt item: #162 of 456 id: ijfs-1874 author: Zayapor, Mohd Nazri; Abdullah, Aminah; Wan Mustapha, Wan Aida title: Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation date: 2021-02-22 words: 7542 flesch: 47 summary: I O N S CODON Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation Mohd Nazri Zayapor1,2, Aminah Abdullah3, Wan Aida Wan Mustapha2* 1Center of Food Science and Technology Research, MARDI Johor Baharu, Johor, Malaysia; 2Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia; 3Natural Medicine Research Center, Universiti Islam Malaysia, Selangor, Malaysia *Corresponding Author: Wan Aida Wan Mustapha, Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia. mailto:wanaidawm@ukm.edu.my Italian Journal of Food Science, 2021; 33 (1) 97 Influence of sugar concentration and sugar type cause an alarming glycemic response in patients with metabolic syndrome. keywords: absorbance; activities; activity; addition; analysis; ancova; antioxidant; antioxidant activities; b s; beverages; brown; c s; c t; capacities; capacity; compounds; concentration; content; correlation; culinary; decoction; dietary; different; dpph; effect; et al; extraction; extracts; ferric; figure; food; frap; fruit; health; herbal; high; https://doi; impact; influence; interaction; international; italian; journal; juice; malaysia; medicine; metabolic; min; mixed; mixture; molecules; n s; orac; osmotic; pca; phenolic; polyphenol; positive; preparation; r l; r w; radical; research; results; rich; rws; s u; scavenging; science; spiced; spiced syrup; study; sucrose; sugar; sugar concentration; sugar syrup; sugar type; syrup; t r; table; technology; total; tpc; traditional; type; universiti; values; variability; variables; w s; wan; water cache: ijfs-1874.pdf plain text: ijfs-1874.txt item: #163 of 456 id: ijfs-1877 author: CHOI, K.-T.; LEE, S.-B.; CHOI, J.-S.; PARK, H.-D. title: INFLUENCE OF DIFFERENT PRETREATMENTS AND CHAPTALIZATION TYPES ON THE PHYSIOLOGICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF APRICOT (PRUNUS ARMENIACA L.) WINE date: 2020-11-25 words: 7040 flesch: 65 summary: The pH and total acidity of apricot wines treated with CaCO3 (SCP and PCP wines) were significantly lower and higher, respectively, than those of other apricot wines from beginning to end of the fermentation process. All the pectinase- treated apricot wines obtained higher color scores compared with control apricot wine, due to clarification by pectinase enzyme. keywords: 2011; absorbance; abts; acetate; acid; acidity; activities; activity; alcohol; analysis; antioxidant; apricot; apricot puree; apricot wines; aromatic; batch; caco3; chaptalization; co.; compounds; concentrate; concentrate chaptalization; concentration; conditions; contents; control; deacidification; differences; different; dpph; effects; enzyme; ester; et al; ethyl; evaluation; fermentation; flavonoid; food; food sci; free; fruit; higher; highest; ital; j. food; juice; korea; levels; min; organic; p<0.05; pcp; pcpc; pcpc wines; pectinase; phenolic; physicochemical; pretreatment; process; properties; puree; puree concentrate; radical; results; samples; scavenging; sci; scores; scpc; sensory; shimadzu; significant; soluble; solution; sourness; south; sugar; sugar chaptalization; table; temperature; total; types; usa; volatile; water; wines; yield cache: ijfs-1877.pdf plain text: ijfs-1877.txt item: #164 of 456 id: ijfs-188 author: Chandra, Dulal; Choi, Ae Jin; Kim, Yong Phil; Kim, Ji Gang title: Physicochemical, microbial and sensory quality of fresh-cut red beetroots in relation to sanization method and storage duration date: 2015-06-12 words: 9326 flesch: 68 summary: 3 - Effects of different sanitation methods on total aerobic bacteria (TAB) count and yeast and mold (YM) count of fresh- cut red beetroots during storage at 5°C. However, stud- ies on microbial safety or monitoring of microbi- al population in fresh cut beetroots are still lim- ited as compared to other fresh produces. keywords: acid; acidity; beetroots; betacyanin; betalain; betaxanthin; changes; chaves; chlorine; chroma; color; contents; count; cut; cut beetroots; cutting; day; days; decline; different; effects; end; et al; fig; food; fresh; g-1; grated; higher; highest; index; inner; ital; j. food; juice; levels; lopez; loss; lower; lowest; methods; microbial; middle; min; mold; number; osornio; outer; p<0.05; pcs; peeling; phenolic; pigment; population; ppm; processing; produce; psc; quality; red; reduction; result; samples; sanitation; sci; significant; similar; sliced; soluble; solution; spc; storage; study; tab; table; temperature; test; texture; tissues; total; treatment; tss; values; visual; vitti; vol; vulgaris; washing; water; yeast cache: ijfs-188.pdf plain text: ijfs-188.txt item: #165 of 456 id: ijfs-1883 author: ABDEL-FARID, I.B.; TAHA, G.A.; SHEDED, M.G.; JAHANGIR, M.; MAHALEL, U.A. title: METABOLOMIC PROFILING, ANTIOXIDANT, ANTIPROLIFERATIVE AND ANTIMICROBIAL ACTIVITY OF MEDEMIA ARGUN PALM date: 2020-11-25 words: 6194 flesch: 57 summary: 32, 2020 - 933 2.4.1.2 Determination of inhibition concentration 50% (IC50) for Medemia palm extracts using sulforhodamine B (SRB) colorimetric assay The antiproliferative activity of M. argun extracts was assessed using SRB assay based on Vichai and Kirtikara (2006). IC50 (µg/ ml) of M. argun extracts against hepatocellular carcinoma (HepG-2) and lung cancer cell line (A549). keywords: 0.0±0.0; 2015; a549; abdel; absorbance; acid; activities; activity; analysis; anthocyanins; antimicrobial; antioxidant; antiproliferative; argun; argun extracts; argun palm; bacteria; biological; cancer; carcinoma; cell; compounds; content; control; data; determination; determined; different; different parts; doi; dominant; dpph; effect; equivalent; et al; extracts; fig; flavonoids; food; free; fruits; gram; hamed; hepatocellular; hepg-2; higher; hplc; ic50; individual; int; ital; j. food; leaves; lines; lung; m. argun; male; male parts; medemia; metabolites; metabolomic; palm; parts; pc1; phenolics; plant; polyphenols; positive; profiling; radical; samples; saponins; scavenging; sci; score; secondary; significant; standard; table; tac; tannins; total; vol cache: ijfs-1883.pdf plain text: ijfs-1883.txt item: #166 of 456 id: ijfs-1884 author: ALJANE, F.; NEILY, M.H.; MSADDAK, A. title: PHYTOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF SEVERAL FIG (FICUS CARICA L.) ECOTYPES date: 2020-11-25 words: 5453 flesch: 65 summary: In this study, phenolics and reducing sugar compositions of fig fruits (27 Tunisian ecotypes) were analyzed. The results also showed that fig fruits are a good and valuable source of natural antioxidants that can be used in food and medical sectors. keywords: 2008; 2012; 2014; abts; acid; activities; activity; ade; aljane; analysis; anthocyanins; antioxidant; bachir; bey; blackish; bouholi; brown; caliskan; color; comparison; composition; compounds; contents; dark; differences; dpph; ecotypes; equivalent; et al; ficuscarica; fig; fig ecotypes; figs; flavonoids; food; food sci; fresh; fruc; fructose; fruit; g fw; gluc; glucose; green; greenish; groups; highest; ital; j. food; light; louaileche; mars; nasri; phenolic; phytochemical; polat; polyphenols; post; properties; purple; purplish; red; results; scavenging; sci; significant; skin; smyrna; solomon; sugar; table; total; tunisian; values; varieties; vol; weight; yellowish; zergui; zidi2 cache: ijfs-1884.pdf plain text: ijfs-1884.txt item: #167 of 456 id: ijfs-189 author: Chiodo, E.; Casolani, N.; Greehy, G.M.; Fantini, A.; McCarthy, M.B. title: Consumer perceptions of nanotechnology applications in Italian wine date: 2015-06-12 words: 9959 flesch: 56 summary: +39 0861 266898, Fax +39 0861 266915, email: echiodo@unite.it ABSTRACT This paper examines Italian consumer acceptance of nanotechnology applications in wine pro- duction, surveying wine consumers from the Abruzzo Region. Overview The study involved wine consumers from the Abruzzo Region of Italy completing a face- to-face administered questionnaire. keywords: 2005; 2006; 2007; 2009; 2010; acceptance; alcohol; analysis; applications; approach; associated; attitudes; attributes; authenticity; awareness; benefits; calorie; case; characteristics; conjoint; consumers; consumption; content; cork; design; different; drink; et al; everyday; example; experiment; factor; following; food; food sci; fortnightly; frequency; grape; health; hoc; importance; information; ital; italian; j. food; label; levels; lower; market; method; nanotechnology; origin; overall; packaging; paper; pesticides; possible; post; potential; preferences; price; production; products; profiles; public; purchase; region; research; respondents; s.d; sample; scales; sci; segmentation; segments; sensitive; siegrist; significant; studies; study; sulphite; table; taste; technologies; terms; traditionalist; use; utility; variety; vol; weekly; wine; wine attributes; wine production cache: ijfs-189.pdf plain text: ijfs-189.txt item: #168 of 456 id: ijfs-1898 author: MARZOCCHI, S.; CABONI, M.F. title: EFFECT OF HARVESTING TIME ON HEMP (CANNABIS SATIVA L.) SEED OIL LIPID COMPOSITION date: 2020-11-25 words: 6544 flesch: 62 summary: Oil and moisture content Table 1 shows oil content of Futura 75 and Carmagnola at three different harvest stages expressed on dry basis. On the other hand, Carmagnola did not show any significant differences (p<0.05) in oil content during maturation, in fact it was 24.5%, 24.8% and 24.9% at first, second and third harvest, respectively. keywords: 0.1±0.0; 2012; 2015; acid; analysis; campesterol; cannabis; carmagnola; chemistry; cholesterol; composition; concentration; content; cultivars; data; different; different harvest; effects; et al; fact; fatty; food; fraction; futura; hand; harvest; harvest stage; hemp; hempseed; higher; hso; ital; journal; linolenic; lipid; literature; lower; maturation; maturity; mg/100; moisture; montserrat; n.d; oil; oil content; oils; p<0.05; paz; petrović; porto; quality; results; ripening; samples; sativa; sci; second; second harvest; seed; september; significant; sitosterol; stage; standard; sterols; stigmasterol; study; table; tocopherols; total; trend; values; varieties; vol; ω-6 cache: ijfs-1898.pdf plain text: ijfs-1898.txt item: #169 of 456 id: ijfs-190 author: Zanoni, B.; Guerrini, S.; Mari, E.; Migliorini, M.; Cherubini, C.; Trapani, S.; Vincenzini, M. title: Investigation on microbiology of olive oil extraction process date: 2015-06-12 words: 9962 flesch: 78 summary: The absence of sensory defects is necessary for olive oil to be marketed as ‘‘extra virgin’’ in the EU. Sensory analyses Sensory evaluation of olive oil was performed by a panel test according to the EU official meth- od (EU Reg. 1348/2013). keywords: 101b; 102a; 103a; 2010; 2011; acid; analysis; aparicio; batches; cell; cfu; cfu/100ml; characteristics; chemical; cherubini; ciafardini; compounds; contamination; content; correlation; counts; crushing; cultivar; date; decanter; defects; different; et al; evoo; extraction; fig; florence; food; frantoio; fruity; g/ kg; harvesting; ital; m g/; malaxation; mean; method; microbial; microbiological; microorganisms; moraiolo; morales; moulds; nd m; nd nd; oil; oil samples; olive; olive oil; paste; pearson; phenolic; principal; process; processing; reg; samples; sci; second; sensory; significant; spearman; specific; steps; study; table; total; trans-2; values; virgin; virgin olive; volatile; water; yeast; zullo cache: ijfs-190.pdf plain text: ijfs-190.txt item: #170 of 456 id: ijfs-1906 author: ÖNAL, B.; ADILETTA, G.; SODO, M.; DI MATTEO, M.; RUSSO, P. title: A CONTINUOUS STUDY ON QUALITATIVE ASSESSMENT OF REHYDRATED 'ANNURCA' APPLE: INFLUENCE OF PROCESS CONDITIONS AND DRYING PRE-TREATMENT date: 2020-11-25 words: 8469 flesch: 58 summary: The PCA provided different behaviours among untreated and treated dried apples when rehydrated at 30° and 70°C, demonstrating that this pre-treatment combined with drying/rehydration temperatures influenced the quality attributes of rehydrated samples. The novel aspect of this work is to clarify the effect of carbohydrate/salt solution on the rehydration phase of dried apples. keywords: 2013; 2019; ability; absorption; activity; adiletta; air; analysis; annurca; antioxidant; apple; attributes; capacity; changes; characteristics; chemical; colour; combined; compounds; conditions; content; dhc; diameter; different; dipping; doi; doymaz; dpph; drying; effect; eng; et al; experiments; food; food sci; fresh; fruits; higher; highest; i.e; index; indices; ital; j. food; kinetics; letters; lewicki; lower; min; nutritional; ones; p<0.05; parameters; pre; process; products; properties; quality; radical; rehydrated; rehydrated samples; rehydration; rehydration process; rehydration temperature; results; russo; samples; sci; significant; slabs; slices; solution; structure; sucrose; technol; temperature; thickness; time; tissue; treatment; trehalose; untreated; utr; values; vol; volume; wac; water; weight; whc; ° c; önal cache: ijfs-1906.pdf plain text: ijfs-1906.txt item: #171 of 456 id: ijfs-191 author: none title: Phytochemical composition and antioxidant activity of Tuscan bee pollen of different botanic origins date: 2015-06-12 words: 7630 flesch: 55 summary: Evaluation of bioactive prop- erties of pollen extracts as functional dietary food supple- ment. Other- wise, Rubus pollen extracts showed the lowest Table 1 - Moisture, dry matter, proteins, lipids, ash and carbohydrates of pollen-load samples. keywords: 2005; 2011; 2012; absorbance; absorption; acid; activity; analysis; anthocyanins; antioxidant; ash; assay; band; bee; botanical; bulk; capacity; carbohydrates; castanea; chemical; chemistry; cistus; composition; compounds; concentration; content; differences; different; dpph; dry; effects; emission; emission spectra; et al; ethanolic; excitation; extraction; extracts; face; fig; flavonoids; fluorescence; fluorophores; food; free; gallic; highest; hydroxybenzoic; hydroxycinnamic; intensity; ital; journal; lipids; loads; matter; method; minutes; mixed; orac; origin; particular; phytochemical; pisa; pollen; pollen extracts; pollen loads; polyphenols; possible; presence; profile; properties; proteins; radical; research; results; rubus; samples; scavenging; sci; shape; significant; sodium; spectra; spectroscopy; spectrum; standard; synchronous; table; time; total; types; values; vol; water; wavelength; zandomeneghi cache: ijfs-191.pdf plain text: ijfs-191.txt item: #172 of 456 id: ijfs-1913 author: ZHANG, L.; ZHANG, M.; YANG, X.; CHEN, L.; CHENG, W.; LIANG, P. title: CHANGES IN LIPID CONTENT WITH ROASTING TEMPERATURE OF LARGE YELLOW CROAKER (LARIMICHTHYS CROCEA) ROE date: 2020-11-25 words: 5367 flesch: 66 summary: J. Food Sci., vol. J. Food Sci., vol. keywords: 2008; acid; agriculture; amounts; analysis; appearance; aquatic; changes; chem; china; classes; color; composition; content; croaker; crocea; crocea roe; different; effect; et al; fatty; fig; fish; food; food sci; fujian; high; increase; ital; j. food; l. crocea; large; lee; liang; lipid; lipidomics; loss; marine; mass; method; mgs; min; molecular; oil; pcs; phospholipids; pls; processing; product; profile; relative; roasting; roe; sci; species; study; temperature; tgs; tof; total; trend; unsaturated; uplc; value; vip; vol; wang; yellow; yoshida cache: ijfs-1913.pdf plain text: ijfs-1913.txt item: #173 of 456 id: ijfs-1917 author: BOJANA, D.; NEBOJŠA, M.; DRAGOLJUB, C.; DRAGIŠA, S. title: LACTIC ACID BACTERIA MICROBIOTA OF “PIROT`S KASHKAVAL” date: 2020-11-25 words: 5311 flesch: 64 summary: Determination of number of bacteria The changes of total mesophilic bacteria and LAB number determined at MRS, M17 and MSE agar plates in analyzed ewe`s and cow`s milk cheese samples are shown in Figs. 1 and 2, respectively. On the other hand, in the analysis of Pirot`s cow`s milk cheese (OSTOJIĆ, 2012), this bacterium was not identified. keywords: 2002; 2019; acid; acidilactici; agar; artisanal; autochthonous; bacteria; casei; cfu; characterization; cheese; cow`s; curd; dairy; days; diversity; dominant; enterococci; et al; ewe`s; faecium; fermented; fig; food; g-1; gobbetti; identification; int; isolated; isolation; ital; j. food; kashkaval; l-1; lab; lactic; lactobacillus; log; m17; macedonicus; mesophilic; microbiol; microbiological; milk; milk cheese; morea; mrs; number; pirot`s; plates; population; process; production; products; rhamnosus; ripening; samples; sci; serbia; starter; strains; streptococcus; total; types; vol cache: ijfs-1917.pdf plain text: ijfs-1917.txt item: #174 of 456 id: ijfs-1918 author: Milićević, Bojana; Tomović, Vladimir; Danilović, Bojana; Savić, Dragiša title: The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage date: 2021-04-06 words: 7248 flesch: 52 summary: Keywords: fermented sausages, lactic acid bacteria, Petrovac sausage, 16S rDNA sequencing Introduction The production of fermented sausages correlate with the diversity of microbiota present in meat batter as well as those added in the form of starter culture (Cocconcelli and Fontana, 2008; Toldra, 2002). Starter cultures con- tribute to the functional properties of fermented products and play a major role in the improvement of organoleptic, technological, nutritional and health characteristics of fermented sausages (Laranjo et al., 2017). keywords: 16s; 2002; 2006; accordance; acid; addition; aerobic; agar; arginine; aroma; bacteria; batter; brevis; cfu; changes; characteristics; characterization; conditions; cultures; danilovic; days; dry; effect; esculin; et al; fermentation; fermented; figure; food; growth; https://doi.org/10.1016/j; identification; influence; initial; isolated; italian; journal; klobása; lab; lactic; lactobacilli; leuconostoc; log; meat; mesenteroides; mesophilic; microbiota; mrs; negative; number; pcr; pediococci; pentosaceus; petrovac; petrovac sausage; petrovská; plantarum; plates; positive; process; production; products; properties; results; s. xylosus; sakei; samples; sausages; sci; science; sequencing; serbia; spp; staphylococci; starter; starter cultures; strains; temperature; total; traditional; tunisian; xylosus cache: ijfs-1918.pdf plain text: ijfs-1918.txt item: #175 of 456 id: ijfs-1919 author: ADILETTA, G.; DI MATTEO, M.; ALBANESE, D.; FARINA, V.; CINQUANTA, L.; CORONA, O.; MAGRI, A.; PETRICCIONE, M. title: CHANGES IN PHYSICO-CHEMICAL TRAITS AND ENZYMES OXIDATIVE SYSTEM DURING COLD STORAGE OF ‘FORMOSA’ PAPAYA FRESH CUT FRUITS GROWN IN THE MEDITERRANEAN AREA (SICILY) date: 2020-11-25 words: 6088 flesch: 64 summary: In this study, papaya fruit were harvested at mature green stage 3 (BASULTO et al., 2009) and was characterized by some orange-colored stripes in skin; pulp almost completely orange in color, except near the skin, but still hard for consumption. Finally, flesh firmness values were in agreement with other studies carried out on papaya fruit at the same ripening stage grown in tropical (FARINA et al., 2020a) and Mediterranean area (FARINA et al., 2020b). keywords: 2020; activity; adiletta; analysis; antioxidant; apx; ascorbate; atmosphere; carica; carotenoids; cat; changes; chemical; cold; cold storage; color; compounds; content; cut; cut fruit; cutting; days; different; enzymatic; enzymes; et al; evaluation; farina; fig; food; food sci; formosa; fresh; fruit; g-1; gpx; hue; increase; ital; j. food; jacobo; life; log; lox; microbial; nmol; oxidative; papaya; papaya fruit; passive; peroxidase; petriccione; phenolic; physico; postharvest; ppo; process; qualitative; quality; results; ripening; ros; samples; sci; significant; skin; sod; soluble; stage; storage; stress; superoxide; system; table; temperature; time; total; traits; tss; values; vol; yellow; µmol cache: ijfs-1919.pdf plain text: ijfs-1919.txt item: #176 of 456 id: ijfs-192 author: Bravi, E.; Mangione, A.; Marconi, O.; Perretti, G. title: Comparative study of oxidation in canned foods with a combination of vegetables and covering oils date: 2015-06-12 words: 6103 flesch: 65 summary: Moreover, the process of prepa- ration and preservation could increase the quality of vegetable products because of the presence of added oils as cover liquids (LEISTNER, 1992). Sensory evaluation Sensorial test was conducted to evaluate the palatability of the canned vegetables preserved in different oils at T0 and T3 (at the sell by date of canned food). keywords: 2015; accelerated; acidity; analysis; anisidine; antioxidant; aromatic; aslt; aubergins; auevo; ausbo; baiano; canned; chili; compounds; covering; date; days; different; dtevo; dtsbo; effects; evo; extra; fig; food; free; garlic; herbs; higher; hydrolytic; ital; life; lower; mint; oil; oils; olive; oregano; oxidation; oxidative; pepper; peroxide; products; quality; results; samples; sbo; sci; sensorial; sfo; shelf; soybean; spices; storage; sunflower; test; tomatoes; values; vegetables; virgin; vol cache: ijfs-192.pdf plain text: ijfs-192.txt item: #177 of 456 id: ijfs-1921 author: Rapa, Mattia; Ciano, Salvatore; Gobbi, Laura; Ruggieri, Roberto; Vinci, Giulina title: Quality and safety evaluation of new tomato cultivars date: 2021-04-07 words: 7027 flesch: 58 summary: Physical characteristics of new tomato cultivars. The lycopene content was calculated with the Lambert–Beer Law as described in Equation 2: Abs MW 2.7Lycopene (mg / kg) , w E × × = × (2) Italian Journal of Food Science, 2021; 33 (2) 39 Quality and safety evaluation of new tomato cultivars 8 7 6 5 4 3 c c keywords: 2016; 2017; 2019; absorbance; abts; acid; activity; amines; analysis; antioxidant; assays; assessment; bamano; bas; bioactive; biogenic; cad; canning; carotenoids; characterization; chem; cherry; cluster; compounds; content; control; cultivars; determination; different; dpph; dulcemiel; et al; evaluation; extract; figure; final; food; fraction; fresh; fruits; health; hexane; hplc; https://doi; human; hydrophilic; industry; ingallina; italian; italy; journal; lipophilic; lower; lycopene; markers; new; new cultivars; pc1; pca; pea; phenolic; physicochemical; plant; presence; principal; products; profiles; properties; quality; radical; results; safety; samples; science; ser; size; spd; spm; ssc; sugarland; table; tomato; tomato cultivars; tomatoes; total; tpc; tyr; values; varieties cache: ijfs-1921.pdf plain text: ijfs-1921.txt item: #178 of 456 id: ijfs-1923 author: DELVARIANZADEH, M.; NOURI, L.; MOHAMMADI NAFCHI, A.; EBRAHIMI, H. title: PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY EVALUATION OF VOLUMINOUS BREADS ENRICHED BY PURSLANE (PORTULACA OLERACEA L.) date: 2020-11-25 words: 6204 flesch: 64 summary: A study by HOSSEIN and SALEM (2016) reported similar results so that an increase on purslane powder content in gluten-free snacks increased ash content of the products significantly (HUSSIEN and SALEM, 2016). The control sample have 0.69% fiber and the samples with 5%, 10%, and 15% purslane powder have 1.02, 1.32, and 1.59% fiber content respectively. HOSSEIN and SALEM (2016) showed that an increase in purslane powder content in gluten-free snack increased fiber content significantly (HUSSIEN and SALEM, 2016). keywords: 2012; 2013; acceptability; addition; analysis; ash; asma; bread; color; content; control; decrease; different; dough; effect; energy; et al; evaluation; extension; farinograph; fat; fatty; fermentation; fiber; fig; flour; food; formulation; free; general; gindy; gluten; grid; higher; increase; international; ital; journal; levels; linseed; lowest; moisture; odor; oleracea; p<0.05; physicochemical; plant; portulaca; powder; properties; protein; purslane; purslane content; purslane powder; quality; quinoa; research; results; rheological; salem; samples; sci; science; score; sensory; significant; stability; strength; study; table; taste; technology; terms; texture; time; total; viscosity; vol; voluminous; water; wheat cache: ijfs-1923.pdf plain text: ijfs-1923.txt item: #179 of 456 id: ijfs-193 author: none title: A one-year survey on aflatoxin M1 in raw milk date: 2015-06-12 words: 4521 flesch: 73 summary: Raw milk samples from each farm were provided to that dairy fac- tory four times in a month and were transported in tanks at 0-4°C. Furthermore, kernel mechanical Table 2 - Distribution of AFM 1 in raw milk samples. keywords: 2007; action; afb; aflatoxin; aflatoxin m1; afm; afs; animal; aspergillus; concentrations; contamination; content; control; dairy; different; european; factory; feed; food; higher; human; iarc; iran; italy; kamkar; levels; limit; maximum; milk; milk samples; months; n d; november; occurrence; presence; present; products; raw; raw milk; regulation; samples; sci; study; survey; values; vol; year cache: ijfs-193.pdf plain text: ijfs-193.txt item: #180 of 456 id: ijfs-1933 author: Ademola Ijabadeniyi, Oluwatosin; Govender, Austin ; Olagunju, Omotola Folake; Oyedeji, Ajibola Bamikole title: The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system date: 2021-02-01 words: 5194 flesch: 52 summary: Results and Discussion Antibacterial activity of phenolic acids using disk diffusion assay The effects of caffeic acid, ferulic acid, and their combi- nation on the growth of L. monocytogenes and E. coli O157:H7 are shown in Table 1. Preparation of phenolic acid extracts Caffeic acid and ferulic acid (>98% purity) were pur- chased from Sigma-Aldrich (Johannesburg, South Africa). keywords: 0.04a; 0.05b; acid; activity; africa; antibacterial; antimicrobial; atcc; biotechnology; broth; caffeic; caffeic acid; cfu; cold; coli; coli o157; combination; compounds; concentration; control; cut; different; e. coli; effect; effective; et al; ferulic; ferulic acid; food; foodborne; gram; growth; https://doi.org/10.1016/j; inhibition; italian; journal; listeria; log; meat; monocytogenes; negative; o157; period; phenolic; phenolic acids; positive; ppm; products; reduction; samples; science; south; storage; table; technology; vaquero cache: ijfs-1933.pdf plain text: ijfs-1933.txt item: #181 of 456 id: ijfs-1937 author: Plastina, Pierluigi; Tundis, Rosa; La Torre, Chiara; Sicari, Vincenzo ; Giuffré, Angelo Maria; Neri, Alessandro; Bonesi, Marco; Leporini, Mariarosaria; Fazio, Alessia; Falco, Tiziana; Loizzo, Monica R. title: The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability date: 2021-02-06 words: 8000 flesch: 56 summary: 0.00a n.s. TPC (ppm) 73 ± 2b 537 ± 6a ** TFC (ppm) 18 ± 1a 15 ± 1b Chlorophyll (ppm) 4 ± 2a 4 ± 3a n.s. TPC: Total Phenolic Content; TFC: keywords: 0.01a; 3,4; abts; acid; activity; addition; aji; analysis; angelo; antioxidant; baccatum; bishop; calabria; capsicum; carotene; carotenoid; chemical; composition; compounds; content; crown; cultivars; data; dhpea; different; dpph; eda; effect; et al; european; evoo; extraction; extracts; fatty; flavonoid; food; foos; fresh; fruits; higher; highest; induction; investigated; italian; italy; journal; loizzo; menichini; methods; monovarietal; n.s; oils; olive; oxidation; oxidative; parameters; pepper; phenolic; ppm; pubchem; pubchem cid; quality; radical; range; results; roggianella; roggianella evoo; rossano; samples; scavenging; science; sicari; significance; stability; table; tcc; test; tfc; time; total; tpc; values; virgin; vitamin cache: ijfs-1937.pdf plain text: ijfs-1937.txt item: #182 of 456 id: ijfs-1939 author: De Iseppi, Alberto; Curioni, Andrea; Marangon, Matteo; Vincenzi, Simone; Lomolino, Giovanna title: Garlic greening: Pigments’ biosynthesis and control strategies date: 2021-02-13 words: 7356 flesch: 49 summary: It was reported that 5–15 g of onion powder per kilogram of fresh garlic prevented greening by decreasing the con- tent of isoalliin-derived thiosulfinate (Cho et al., 2012a; Lee et al., 2012). On the contrary, it was observed that storing garlic at 35°C drastically reduced the activity of GGT, resulting in the decrease of greening and improvement in product’s shelf-life (Li et al., 2008). keywords: 2006; 2007; 2013; 2015; 2017; 2018; 2019; acid; activity; addition; agricultural; alk(en)ylcysteine; allicin; alliinase; allium; amino; atmosphere; biosynthesis; blue; bulbs; chemical; chemistry; cho; cloves; compounds; conditions; control; controlling; conversion; cooh; crushing; development; different; discoloration; drying; enzyme; et al; figure; food; food science; formation; fresh; garlic; garlic greening; ggt; glutamyl; glutathione; greening; high; hooc; https://doi; imai; industrial; isoalliin; italian; journal; kim; kubec; lancaster; lee; level; lfs; main; nh2; onion; pathway; phenomenon; pigmentation; pigments; plants; precursors; process; production; propenyl; properties; quality; reactions; responsible; sativum; science; storage; strategies; study; sulfoxides; sulfur; technology; temperature; thiosulfinates; wang; yellow; yoshimoto; zang; zang et cache: ijfs-1939.pdf plain text: ijfs-1939.txt item: #183 of 456 id: ijfs-1945 author: Vendramin, Veronica; Primerano, Simona; Leserri, Giampiero; Paniccia, Giulio; Vincenzi, Simone title: Riboflavin removal by commercial bentonites and charcoals in white and red wines date: 2021-04-01 words: 7235 flesch: 58 summary: In a preliminary test per- formed with different contact periods, CHAs showed the best vitamin removal property after 24 h of contact (Figure SI-1); therefore, the CHA samples are compared after 24 h. In white wine, the results evidenced that DEC have a better performance than DEO at all tested doses, achieving about 90% of RF removal (Figure SI-2). Additionally, in comparison to white wine, CHA RF removal was dramatically reduced in red wine. keywords: ability; adsorption; agents; analysis; b b; ben; bens; bent5; bentonites; best; cal; capacity; capital; carbon; categories; cha; cha5; charcoals; chas; color; commercial; comparison; concentration; content; dec; decolorizing; degradation; deo; depletion; differences; different; dosages; enocyanin; et al; figure; food; fracassetti; glera; high; higher; highest; intensity; italian; italy; journal; letters; light; low; mean; min; model; oiv; particular; percentage; phenolic; post; power; protein; reactions; real; red; red wine; reduction; removal; removed; rf removal; riboflavin; samples; science; significant; sod; solution; standard; statistical; study; test; tukey; values; white; white wine; wine; work cache: ijfs-1945.pdf plain text: ijfs-1945.txt item: #184 of 456 id: ijfs-1947 author: Tepe, Begüm; Ekinci, Raci title: Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying date: 2021-02-01 words: 10513 flesch: 63 summary: When compared to dried jujube fruits regardless of the drying temperature, water-soluble vitamins, TPC, and AC of fresh jujube fruits were determined to be higher. ΔE values of dried whole jujube fruits depending on dry- ing temperature and time ranged from 16.84 to 20.17. keywords: acid; addition; affected; air; air drying; analysis; antioxidant; arrhenius; başlar; begüm; capacity; characteristics; chemistry; color; complex; compounds; conditions; constant; content; current; degradation; demiray; different; drying; effect; elmas; energy; engineering; equation; et al; fang; figure; food; fresh; g−1; higher; highest; hot; increment; italian; journal; jujube; jujube fruits; kadakal; kadakal et; kinetic; layer; loss; methods; microwave; mill; model; moisture; mol−1; niacin; order; parameters; phenolic; process; properties; pyridoxine; quality; rate; riboflavin; samples; science; soluble; study; table; technology; temperature; tepe; thermal; thermal degradation; thiamine; thin; time; total; tpc; vacuum; value; vitamin; vitamin c; wang; water; zizyphus cache: ijfs-1947.pdf plain text: ijfs-1947.txt item: #185 of 456 id: ijfs-1949 author: Batu, Heysem Suat; Kadakal, Çetin title: Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying date: 2021-02-01 words: 9701 flesch: 60 summary: Adiletta et al. (2015) and Fratianni et al., (2018) studied goji berry drying, but no data are available in literature about dry- ing characteristics, degradation kinetics of water-soluble vitamins, antioxidant capacity (AC), and total phenolic content (TPC) of dried goji berry fruit. When the Ea values of vitamins C and B6 were compared, the Ea value of vitamin B6 was higher than that of vitamin C, which means that vitamin B6 is more stable than vitamin C. At the same time, vitamin B6 is more sensitivity to changes in temperature than vitamin C. Kinetic parameters of total phenolic content and antioxi- dant capacity There are no data about the kinetic parameters of TPC in dried goji berries. keywords: acid; activation; air; air drying; analysis; antioxidant; barbarum; berries; berry; berry fruits; best; bioactive; c k; capacity; characteristics; color; column; compounds; constant; content; data; deff; degradation; degradation kinetics; determined; different; diffusivity; drying; effective; effects; energy; engineering; equation; et al; figure; food; food science; fresh; fruits; goji; goji berries; goji berry; highest; hot; hot air; increase; increment; italian; journal; kadakal; kinetics; layer; loss; lwt; lycium; method; mg/100; model; moisture; mol; order; parameters; phenolic; process; q10; quality; range; rate; research; rmse; samples; science; soluble; study; table; technology; temperature; thermal; thermal degradation; thin; time; total; tpc; turkey; values; vitamin; vitamin c; wang; water cache: ijfs-1949.pdf plain text: ijfs-1949.txt item: #186 of 456 id: ijfs-1951 author: Piochi, Maria; Chiavaro, Emma; Cichelli, Angelo; Torri, Luisa; Cerretani, Lorenzo title: Sensory properties of iodine-biofortified potatoes date: 2021-01-02 words: 6210 flesch: 53 summary: 59 Italian Journal of Food Science, 2021; 33 (1) M. Piochi et al. kindly donating potato samples and the ASTRA labora- tory (Faenza, Italy). Iodine analysis was done in triplicate. keywords: analysis; anova; assessors; attributes; authors; biofortification; biofortified; biofortified samples; caffagni; consumers; content; control; cultivar; cupido; cupido_b; descriptive; differences; different; effect; et al; evaluation; figure; flavour; following; food; fresh; general; granularity; greis; hardness; increase; international; iodine; iso; italian; italy; journal; marabel; marabel_b; mean; moistness; months; nutrition; orchestra; panel; piochi; potatoes; present; properties; results; salty; samples; science; sensory; significant; stability; storage; study; sweet; table; taste; tests; texture; time; treatment; triangle; typical; universa; values; vegetables; water; way cache: ijfs-1951.pdf plain text: ijfs-1951.txt item: #187 of 456 id: ijfs-1954 author: Ghufran Saeed, Syed Muhammad; Ali, Syed Arsalan; Ali, Rashida; Sayeed, Syed Asad; Mobin, Lubna title: Exploring the potential of bottle gourd (Lagenaria siceraria) flour as a fat mimetic in biscuits with improved physicochemical and nutritional characteristics and anti-diabetic properties date: 2022-04-28 words: 12305 flesch: 61 summary: Trough (Torque) Final viscosity (Torque) Breakdown (Torque) Setback viscosity (Torque) Pasting temperature (°C) Wheat flour 24.01 ± 0.11a 1037.04 ± 10a 717.08 ± 4.11a 1542.32 ± 18.11f 378.18 ± 4.11a 479.21 ± 6.11e 57.91 ± 0.23a BGF 10% 29.21 ± 0.32d 1253.10 ± 14d 1165.11 ± 11.01b 1367.11 ± 16.21e 456.14 ± 8.30f 471.21 ± 7.42f 76.01 ± 0.3d BGF 15% 30.01 ± 0.40e 1222.01 ± 15e 1116.15 ± 12.13d 1299.12 ± 16.13d 466.13 ± 7.50e 493.41 ± 5.32d 81.13 ± 0.34e BGF 20% 32.12 ± 0.60f 1221.13 ± 18f 1112.18 ± 13.10e 1240.21 ± 13.01c 485.13 ± 7.20d 481.71 ± 5.10b 81.13 ± 0.15e BGF 25% 33.31 ± 0.21b 1217.30 ± 12c 1099.11 ± 14.10f 1120.91 ± 12.61b 551.15 ± 6.42c 457.14 ± 3.23c 72.04 ± 0.17c BGF 50% 36.10 ± 0.36c 1215.11 ± 12b 1096.10 ± 10.00c 1131.12 ± 11.21a Nd Nd Nd Nd BGF 10% 326.66f ± 2.18 323.33f ± 1.31 255.5c ± 1.14 230.00b ± 1.12 225.50b ± 1.1 BGF 15% 383.33h ± 2.21 380.66h ± 1.43 319.33e ± 1.25 280.00d ± 1.21 278.00d ± 1.08 BGF 20% 413.83j ± 3.12 410.88j ± 1.97 391.66i ± 1.45 371.66g ± 1.32 368.50g ± 1.11 BGF 25% 525.00p ± 3.15 520.00p ± 2.48 469.33n ± 2.35 421.66k ± 3.00 418.50k ± 2.41 BGF 50% 638.33q ± 3.21 634.00q ± 3.11 486.00o ± 3.07 460.00m ± 3.17 454.16l ± 3.04 keywords: aacc; abs; absorption; acid; activity; addition; alpha; amylase; analysis; antioxidant; ash; baking; bgf; bgf biscuits; bioactive; biscuit samples; biscuits; blends; bottle; bottle gourd; capacity; carbohydrate; color; column; compounds; content; control; control biscuits; cookies; crude; decrease; dietary; different; dough; dpph; effect; et al; fat; fat mimetic; ffa; fiber; figure; findings; flavonoid; flour; food; food science; free; functional; glucose; gluten; gourd; gourd flour; higher; incorporation; increased; inhibition; italian; journal; karachi; kuchtová; level; means; method; mimetic; min; moisture; nutritional; phenolic; physical; potential; power; prepared; products; properties; protein; quality; replacement; replacer; research; results; rheological; s.a; saeed; saeed et; samples; science; second; sensory; significant; similar; stability; standard; storage; study; table; technology; test; textural; texture; tfc; thickness; time; total; tpc; value; viscosity; wac; water; week; wf biscuits; wheat; wheat flour cache: ijfs-1954.pdf plain text: ijfs-1954.txt item: #188 of 456 id: ijfs-1961 author: Zahed, Omid; Khosravi-Darani, Kianoush; Mohammad Mortazavian, Amir; Mohammadi, Abdorreza title: Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture date: 2021-01-06 words: 8420 flesch: 58 summary: sher- manii not only leads to production of synbiotic yogurts containing inulin but also increases CLA production in yogurts. The aim of this study was to investigate factors affecting CLA production in yogurts by P. freudenreichii ssp. keywords: 0.05; 2012; acid; addition; analysis; bacteria; bulgaricus; cfu; chemistry; cla; cla production; concentration; conditions; control; count; culture; dairy; days; decreased; delbrueckii; design; effects; et al; factors; fat; fatty; fermentation; figure; food; food science; fortification; freudenreichii; freudenreichii ssp; growth; g–1; important; increase; international; inulin; iran; italian; journal; khosravi; lactobacillus; levels; linoleic; linoleic acid; lipid; medical; mfp; milk; min; ml–1; model; nutrition; oil; optimisation; org/10.1016; pab; percentage; probiotic; production; products; propionibacterium; propionic; ps4; quantity; research; results; rsm; samples; science; shermanii; significant; sodium; sp1; ssp; starter; storage; storage time; study; sunflower; survival; synbiotic; table; technology; tehran; temperature; thermophilus; time; value; variables; yogurt; yogurt samples; ° c cache: ijfs-1961.pdf plain text: ijfs-1961.txt item: #189 of 456 id: ijfs-1962 author: Marikkar, Nazrim; Alinovi, Marcello; Chiavaro, Emma title: Analytical approaches for discriminating native lard from other animal fats date: 2021-02-25 words: 5575 flesch: 59 summary: O N S CODON Analytical approaches for discriminating native lard from other animal fats Nazrim Marikkar1*, Marcello Alinovi2, Emma Chiavaro2* 1National Institute of Fundamental Studies, Hanthana Road, Kandy, Sri Lanka; 2Department of Food and Drug, University of Parma, Parma, Italy *Corresponding Authors: Marikkar Nazrim, National Institute of Fundamental Studies, Hanthana Road, Kandy, Sri Lanka. Results of DSC thermal analysis showed that both melting and crystallization curves of NL were remarkably different from those of other animal fats. keywords: acid; american; analysis; analytical; animal; animal fats; beef; calorimetry; characteristics; che; chemists; chicken; common; composition; curve; data; detection; different; differential; discriminating; distribution; dsc; et al; fats; fatty; fatty acid; figure; food; high; https://doi; italian; j.m.n; journal; lard; liquid; lpo; major; man; marikkar; meat; melting; mutton; native; oil; opo; palmitic; pca; peak; pork; profile; ratio; samples; scanning; science; society; species; spo; table; tag; tallow; thermal; transitions; y.b; yanty; ° c cache: ijfs-1962.pdf plain text: ijfs-1962.txt item: #190 of 456 id: ijfs-1964 author: Niro, Serena; Fratianni, Alessandra; D'Agostino, Annacristina; Notardonato, Ivan; Panfili, Gianfranco title: Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening date: 2021-02-01 words: 4132 flesch: 62 summary: Results and Discussion The chemical composition of different Pecorino cheeses (g/100 g fresh weight), at different ripening stages, is reported in Table 1. The use of raw ewe’s milk and pig ren- net contributed to the peculiar features of lipolysis and proteolysis and the sensorial attributes of the Pecorino of Farindola cheese. keywords: 12r; 2014; acid; amino; analysis; aroma; cagno; cheese; chemical; content; dairy; del; different; et al; evolution; ewe; faas; farindola; fat; flavour; food; fox; free; giacomo; gobetti; intensity; italian; italy; journal; lipolysis; long; making; mcsweeney; method; milk; months; niro; niro et; pecorino; pig; process; production; proteolysis; raw; rennet; ripening; samples; schirone; science; sensorial; significant; spicy; table; times; tn%; tofalo; value cache: ijfs-1964.pdf plain text: ijfs-1964.txt item: #191 of 456 id: ijfs-1969 author: Ruso, Jelena; Filipović, Jovan; Maričić, Milica; Spasojević-Brkić, Vesna title: Quality perception and willingness to pay: The case of red wine with health-beneficial effects date: 2021-04-01 words: 8074 flesch: 61 summary: Geographical cues: evidences from new and old world coun- tries’ wine consumers. A cross-cultural study of wine consumers with respect to health benefits of wine. keywords: 2004; 2016; age; alcohol; alpha; analysis; belgrade; benefits; bottle; brand; brit; bruwer; c.r; characteristics; conceptual; consciousness; construct; consumers; consumption; country; cronbach; cues; data; econ; effects; equation; et al; ewqp; extrinsic; food; habits; health; hec; higher; household; https://doi; https://doi.org/10.1016/j; hypothesis; impact; income; influences; information; intrinsic; italian; iwqp; journal; label; market; mean; mhi; model; monthly; origin; paper; perception; policy; positive; predictors; prefer; preferences; price; product; proposed; purchase; purchasing; quality; questions; red; red wine; reliability; research; respondents; results; samoggia; sample; science; sem; serbia; significant; structural; studies; study; value; variables; willingness; wine; wine consumers; wine consumption; wine quality; world; wtp; years; yoo cache: ijfs-1969.pdf plain text: ijfs-1969.txt item: #192 of 456 id: ijfs-1976 author: Babic, Milijana; Glisic, Milica; Djordjevic, Jasna; Zdravkovic, Nemanja; Savic-Radovanovic, Radoslava; Baltic, Milan; Boskovic Cabrol, Marija title: Anti-staphylococcal effect of cinnamaldehyde in milk date: 2021-06-12 words: 6103 flesch: 57 summary: The concentration of the inoculum was verified by the standard plate count method and determined as 5.55–5.60 log CFU/mL. To study the survival of S. aureus in milk, different concentrations of cinnamaldehyde (0.05% and 0.1%) were added to milk samples with 0.5% (reduced fat) and 3.2% (whole milk) milk fat, whereas controls were without cinnamaldehyde but were inoc- ulated with S. aureus. However, no signifi- cant differences (P > 0.05) in S. aureus counts were found between milk samples stored at the same temperatures without cinnamaldehyde, regardless of content of milk fat. keywords: 2012; activity; addition; analysis; antibacterial; antimicrobial; aureus; babic; belgrade; boskovic; cava; cfu; cinnamaldehyde; cinnamon; components; concentration; content; control; counts; dairy; day; days; decrease; differences; different; doyle; effect; end; essential; et al; fat; fat milk; food; growth; higher; initial; inoculated; interactions; italian; journal; listeria; log; low; lower; matrix; membrane; microbiol; milk; milk samples; monocytogenes; numbers; oils; pathogen; plant; present; products; properties; raw; results; s. aureus; samples; science; sensory; serbia; significant; staphylococcus; staphylococcus aureus; storage; study; table; temperature; trans; ° c cache: ijfs-1976.pdf plain text: ijfs-1976.txt item: #193 of 456 id: ijfs-1977 author: Fang Hong, Shang; Long Yun, Li; Xu Hong, Song; Jun, Tan; Ji Rui, Wang; Gang, Chen title: Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation date: 2021-02-15 words: 7972 flesch: 58 summary: O N S CODON Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation Shang Fang Hong, Li Long Yun*, Song Xu Hong, Tan Jun, Wang Ji Rui, Chen Gang Chongqing Academy of Chinese Materia Medica, Chongqing, China; Chongqing Engineering Research Center for Fine Variety Breeding Techniques of Chinese Materia Medica, Chongqing, China; Chongqing Key Laboratory of Chinese Medicine Resources, Chongqing, China; Chongqing Sub-Center of National Resources, Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Chongqing, China *Corresponding Author: Li Long Yun, Chongqing Engineering Research Center for Fine Variety Breeding Techniques of Chinese Materia Medica, Chongqing, China. Codon Publications OPEN ACCESS PAPER Abstract This study aimed to optimize the stir-baked technology for Flos Sophorae Immaturus tea (FSIT) and evaluate the quality of FSIT. keywords: analysis; baked; baked temperature; charred; chemical; china; chinese; chongqing; color; combination; conditions; contents; design; determination; development; different; evaluation; extract; factor; flavonoids; flavor; flos; food; frequency; fsit; good; high; immaturus; index; indicators; indices; isorhamnetin; italian; journal; levels; liu; machine; medicine; method; min; national; number; objective; optimal; optimization; orthogonal; points; polysaccharides; ppc; process; processing; quadratic; quality; quercetin; regression; research; results; rotation; rutin; sample; science; sensory; significant; single; smell; sophorae; soup; speed; standards; stir; study; table; taste; tea; technology; temperature; test; time; topsis; total; value; wang; water; weight cache: ijfs-1977.pdf plain text: ijfs-1977.txt item: #194 of 456 id: ijfs-198 author: Sevindik, Emre title: Characterization of bioactive compounds in rosehip species from East Anatolia region of Turkey date: 2016-01-21 words: 5665 flesch: 66 summary: It was previously reported that the major anthocyanin in R. canina fruits was cyanidin-3-O-glucoside (Guimaraes et al., 2013). CUNJA et al. (2015) reported that the highest antioxidant capacity was observed in R. canina fruits harvested in September and that frost damage occurring in the following months decreased antioxidant capacity. keywords: 2005; 2007; 2008; 2012; acid; acidity; amounts; analysis; anthocyanin; antioxidant; ardahan; ascorbic; ascorbic acid; barros; bioactive; biochemical; canina; capacity; characteristics; chem; citric; compounds; conditions; content; demir; determined; differences; different; dry; dumalis; ercisli; et al; food; frap; fruits; g/100; g/100 g; gae/100; highest; hips; ital; j. food; lowest; matter; mmol; organic; phenolic; pimpinellifolia; plant; properties; r. canina; r. dumalis; r. villosa; range; region; rosa; rosehip; rosehip species; samples; sci; september; significant; solids; soluble; species; studies; study; sucrose; sugar; table; total; total antioxidant; total phenolic; total soluble; turkey; university; values; villosa; vol; ˚brix cache: ijfs-198.pdf plain text: ijfs-198.txt item: #195 of 456 id: ijfs-1982 author: de Souza, Camilla; Mousavi Khaneghah, Amin ; Fernandes Oliveira, Carlos Augusto title: The occurrence of aflatoxin M1 in industrial and traditional fermented milk: A systematic review study date: 2021-02-09 words: 11294 flesch: 62 summary: A decreasing trend in the contamination of fermented milk products was observed over the years, mainly in traditional prod- ucts. Milk and milk products have high nutritional and bio- logical value, contributing to a balanced diet for human beings. keywords: .1 e; aflatoxin; aflatoxin m1; afm1; articles; available; brazil; c et; contaminated; contamination; control; countries; dairy; dairy products; different; e li; e t; engineering; et al; ey yo; fermentation; fermented; food; food science; gu rt; h et; h p; health; high; https://doi; https://doi.org/10.1016/j; industrial; international; iqbal; ira n; italian; journal; l e; lc m; levels; li n; li s; limits; lla; local; low; m et; milk; milk products; mycotoxins; n =; n et; n g/; n p; n r; n s; n yo; occurrence; p lc; prevalence; processing; products; province; r e; r l; raw; research; review; rt n; samples; science; seasonal; sp1; studies; study; summer; te r; tin; tio n; traditional; turkey; ur t; winter; yo gu; yogurt; yogurt samples cache: ijfs-1982.pdf plain text: ijfs-1982.txt item: #196 of 456 id: ijfs-1987 author: Chau Nguyen, Thi Minh; Gavahian, Mohsen; Tsai, Pi-Jen title: Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity date: 2021-02-11 words: 6284 flesch: 51 summary: Determination of α-amylase inhibitory activity α-Amylase inhibitory activity was determined based on a previous report with slight modifications (Shori, 2020). This demonstrates a similar trend with the content of phytochemicals and carbohydrate hydrolyzing enzyme inhibitory activity. keywords: ability; absorbance; acid; activities; activity; amylase; antioxidant; bioactive; carbohydrate; chlorogenic; cochinchinensis; color; components; compounds; content; different; dismutase; effects; enzymes; et al; extract; extraction; figure; flavonoid; food; fruit; gac; glucosidase; higher; highest; https://doi; hydrolyzing; incubated; inhibition; inhibitory; inhibitory activity; italian; journal; leaf; leaves; mature; maturity; min; mixture; momordica; myricetin; nguyen; old; phenolic; phytochemicals; pingtung; plant; previous; quercetin; research; results; sample; scavenging; science; significant; size; sod; sodium; sp1; spreng; stages; study; superoxide; table; taiwan; tfc; total; ultrasound; values; weight; young cache: ijfs-1987.pdf plain text: ijfs-1987.txt item: #197 of 456 id: ijfs-1990 author: Mohajeri, Noushin; Mahasti Shotorbani, Peyman; Akhondzadeh Basti, Afshin; Khoshkhoo, Zaleh; Khanjari, Ali title: An assessment of Cuminum cyminum (Boiss) essential oil, NaCl, bile salts and their combinations in probiotic yogurt date: 2021-02-11 words: 6936 flesch: 55 summary: Codon Publications OPEN ACCESS PAPER Abstract This article is prepared to investigate the impacts of Cuminum cyminum essential oil (CEO), NaCl, bile salts, and their combinations on the viability of Lactobacillus casei in probiotic yogurt. Further, the stress effects of 50% MIC on CEO, NaCl, and bile salts were examined by comparing the stress treatments with the control in terms of the L. casei population, pH, acidity, and syneresis percentage in probiotic yogurt during storage in the refrigerator for 28 days. keywords: acidity; activity; b b; bacteria; bile; boiss; broth; casei; ceo; ceobs; ceoncbs; cfu; combinations; concentration; control; cyminum; dairy; days; different; effect; essential; essential oil; et al; figure; flavor; food; heading; highest; international; iran; italian; journal; l. casei; lactic; lactobacillus; lowest; main; medium; method; mic; nacl; oil; oils; p<0.05; percentage; probiotic; probiotic yogurt; production; products; properties; rate; research; results; salts; samples; science; scores; sensory; significant; sp1; storage; storage time; strains; stress; survival; syneresis; technology; tehran; time; treatments; viability; yogurt; ± 0.44b; ± 0.50b cache: ijfs-1990.pdf plain text: ijfs-1990.txt item: #198 of 456 id: ijfs-1995 author: El Sheikha, Aly Farag title: DNAFoil, a novel technology for the rapid detection of food pathogens: Preliminary validation on Salmonella and Listeria monocytogenes date: 2021-04-19 words: 7482 flesch: 44 summary: Email: elsheikha_aly@yahoo.com Received: 1 January 2021; Accepted: 4 April 2021; Published: 19 April 2021 © 2021 Codon Publications OPEN ACCESS ORIGINAL ARTICLE Abstract Over the past decades, several tools have been developed for food pathogen detection, including proteom- ics, metabolomics, immunological, biosensor, and nucleic acid-based approaches. Hence, it is necessary to develop rapid techniques for food pathogen detection, which can be performed at the household level. keywords: a.f; accuracy; adulteration; adzitey; amplification; analysis; assays; available; bacterial; band; campylobacter; cfu; chain; clinic; coli; contamination; control; cost; culture; decode; detection; different; diseases; dnafoil; electrophoresis; enrichment; environmental; escherichia; et al; exclusivity; extraction; extracts; eye; figure; final; flow; food; food pathogens; food science; foodborne; fungi; groups; health; https://doi; illnesses; international; italian; january; jiangxi; journal; kits; lateral; listeria; listeria monocytogenes; mass; mayo; meat; media; methods; microbial; microbiology; min; monocytogenes; need; non; pathogens; pcr; precision; present; products; promising; rapid; reaction; real; research; results; safety; salmonella; samples; science; sensitive; sheikha; solution; sp1; specificity; stage; standard; step; strains; strips; study; swiss; target; techniques; technology; terms; test; time; university; use; water cache: ijfs-1995.pdf plain text: ijfs-1995.txt item: #199 of 456 id: ijfs-2005 author: Belmonte, Anna Maria; Macchioni, Paolo; Minelli, Giovanna; Scutaru, Corina; Volpelli, Luisa Antonella; Lo Fiego, Domenico Pietro title: Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs date: 2021-06-30 words: 9002 flesch: 61 summary: Among these, oregano extract has shown a considerable antioxidant effect (Botsoglou et al., 2003) as well as antimicrobial and anti-inflammatory activity (Cheng et al., 2017). In general, main variations in FA composition ascrib- able to linseed feeding are as follows: an increase of n-3 PUFA, mainly ALA and its derivates EPA and DPA, orig- inated from elongase and desaturase reactions; decrease of n-6 PUFA, mainly 22:4 n-6, probably accounted for by the higher affinity of ∆6 desaturase for n-3 substrates (Lee et al., 2016) and decrease of n-6:n-3 ratio below 4, the maximum threshold indicated by Simopoulos (2002) to avoid adverse health consequences. keywords: 2008; 2009; 2012; 2013; acid; acid composition; adfi; analysis; anim; animal; antioxidant; average; barrows; belmonte; carcass; characteristics; colour; composition; content; control; cooked; cooking; corino; dietary; diets; different; effect; emilia; et al; experimental; experimental group; extract; extruded; fatty; fatty acid; fed; feed; feeding; fiego; food; gender; gilts; grape; group; high; higher; https://doi; increase; index; influence; intramuscular; italian; italy; journal; lbw; linolenic; linseed; lipid; live; lna; loss; lsa; ltl; mda; mean; meat; meat sci; minelli; mix; muscle; n-3; n-3 pufa; n-6; natural; oregano; org/10.1016; oxidation; oxidative; percentage; performance; pigs; polyunsaturated; pork; ppm; products; profile; protein; pufa; quality; ratio; raw; reggio; research; results; rich; sci; science; selenium; sem; skin; slaughter; stability; standard; study; supplementation; supplemented; synthetic; table; total; treatments; values; vegetal; vitamin; water; weight cache: ijfs-2005.pdf plain text: ijfs-2005.txt item: #200 of 456 id: ijfs-2009 author: Leporini, Mariarosaria; Tundis, Rosa; Sicari, Vincenzo; Loizzo, Monica Rosa title: Citrus species: Modern functional food and nutraceutical-based product ingredient date: 2021-05-27 words: 37295 flesch: 62 summary: The effects of a bergamot phytocomplex (Patent No. EP3116520A1) was investigated by Di Folco et al. (2018). Juice Antioxidant activity Reactive oxygen species (ROS) and reactive nitrogen species (RNS) are involved in the pathogenesis of many human diseases, and antioxidants play a crucial role in restoring the physiological oxidative balance and mod- ulating biological pathways and membrane functions (Smeriglio et al., 2018). keywords: 2015; 2016; 2017; 2018; 2019; 2020; ab ol; ability; able; abts; abundant; acetate; acid; action; activation; activities; activity; addition; administration; aeruginosa; agent; al =; al m; al p; al s; albicans; amylase; antibacterial; antidiabetic; antimicrobial; antioxidant; antioxidant activity; application; aurantifolia; aureus; bergamot; bi tio; bioactive; biochem; biological; bl e; blood; body; c =; c ar; c itr; c ol; caffeic; cancer; capacity; carotene; carotenoids; cells; chemical; chen; chen et; china; chlorogenic; cholesterol; citrus; citrus aurantifolia; citrus aurantium; citrus essential; citrus fruits; citrus hystrix; citrus limon; citrus maxima; citrus medica; citrus reticulata; citrus sinensis; citrus species; citrus unshiu; clementina; clinical; coli; composition; compound; content; control; cox-2; d pe; d s; d w; da tio; daily; day; days; de m; decrease; determined; diabetes; diabetic; didymin; diet; dietary; different; disease; dose; dpph; drug; dysfunction; e =; e c; e de; e et; e nz; e pi; e r; e rio; e rn; e ss; e t; e xt; ed c; effects; en e; enzymes; eriocitrin; es e; essential; et al; ethanolic; ethyl; eu s; expression; extract; f w; fat; fatty; flavonoids; food; food science; free; fresh; fruits; functional; g c; g d; g e; g et; g fe; g fw; g g; g li; g po; g q; g r; g ra; g tp; g uo; gae; gi n; glucose; glucosidase; glutathione; gram; grapefruit; growth; h et; haraoui et; hdl; health; hepatic; hesperidin; hi bi; hi n; highest; https://doi; https://doi.org/10.1016/j; huang; huang et; human; hyperglycemia; hypolipidemic; ia e; ic al; ic s; ic50; il-6; important; increase; inflammation; inflammatory; ingredient; inhibited; inhibition; inhibitory; insulin; int; iru; italian; ity m; journal; juice; k g; kaempferol; kim; l c; l d; l e; l o; l. m; ldl; leaves; lee; lemon; leporini et; levels; li m; lime; limonene; lipase; lipid; liu; liver; loizzo et; luteolin; m a.; m c; m ec; m es; m et; m g; m h; m ia; m m; m n; m w; m yl; m yr; m.r; main; mandarin; metabolic; methanol; mg/100; mice; model; modern; molecular; n =; n ab; n ar; n c; n et; n g; n h; n li; n n; n r; n s; n tp; naringin; natural; nd e; nd m; ne =; neohesperidin; ng e; nobiletin; nt ib; nutraceutical; o et; obese; obesity; och3; oil; oils; ol m; om e; oral; orange; osbeck; oxidative; p e; particular; patent; pathway; peels; percentage; peroxidation; pharmaceutical; pharmacol; phenolic; pi d; plants; plasma; positive; potential; product; profile; properties; protective; protein; pulp; q e; quercetin; r c; r ed; r et; r s; radical; randomized; rats; reduced; reduction; rehman et; resistance; results; ria l; ros; ru m; rutin; s c; s e; s m; salmonella; scavenging; science; se e; seed; serum; signaling; significant; sinensetin; sod; stress; studies; study; supplementation; syndrome; system; t c; t g; t n; tangeretin; tangerine; tcc; technol; test; tf c; tfc; th e; til; tin; tio n; tissue; tiu m; tnf; total; tp c; tpc =; treatment; tri n; trial; type; uc tio; ui e; uo e; values; vitro; vivo; wang; waste; water; weeks; weight; xi da; yang; zeng; zeng et; zhang; zy m; µ m cache: ijfs-2009.pdf plain text: ijfs-2009.txt item: #201 of 456 id: ijfs-2010 author: Maruddin, Fatma; Hasim, Wahyu Triputra; Nursida; Malaka, Ratmawati; Ali, Hikmah Muhammad; Taufik, Muhammad; Sabil, Syahriana title: Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate date: 2022-01-01 words: 7125 flesch: 55 summary: Codon Publications OPEN ACCESS PAPER Abstract The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared by drying methods and acid strength. In addition, changes in chemical properties may also occur, such as antioxidative properties, protein content, and moisture content (Raikos, 2010; Witrowa-Rajchert and Lewicki, 2006). keywords: 2011; 2014; 2015; 2017; absorbance; acid; activity; addition; amino; analysis; antioxidant; bonds; casein; caseinate; ch3cooh; changes; chemical; cm–1; color; components; conditions; content; crude; denaturation; destruction; difference; distilled; dpph; drying; edible; effect; et al; factors; fat; felix; figure; food; form; freeze; ftir; group; hcl; heat; heating; higher; hydroxyl; indonesia; intensity; interaction; italian; journal; maruddin; methods; milk; min; moisture; molecules; number; oven; peaks; peptides; potassium; process; processing; product; properties; protein; quality; range; reaction; reddish; results; sample; sarode; science; score; significant; silva; solution; statistical; strong; structure; superscripts; techniques; technol; temperature; treatment; types; university; use; viscosity; volume; water; wave; whey; winarno; yellow cache: ijfs-2010.pdf plain text: ijfs-2010.txt item: #202 of 456 id: ijfs-2012 author: Zhang, Kaizheng; Wu, Wenchi; Zou, Wei; Kang, Zhenhui; Yan, Qin; Qin, Yue title: Composition and nutritional evaluation of amino acids in Mimai qu rice wines date: 2021-05-11 words: 5726 flesch: 67 summary: Codon Publications OPEN ACCESS PAPER Abstract An amino acid analyzer was used to detect free amino acids (FAA) in Mimai Qu rice wines (SMW and DMW) and control wine samples (Chinese rice wine Mimai Qu rice wine is transparent, light yellow in color and has a fresh and elegant mild fruity flavor, but without the so-called “soy sauce flavor” of CRW (Wang and Xu, 2005). keywords: acids; alcohol; amino; amino acids; analysis; beer; brewing; china; chinese; cluster; coefficient; component; composition; content; correlation; crw; data; dmw; dry; eaa; evaluation; fao; feeding; flavor; food; higher; highest; italian; japanese; jns; journal; linear; lower; materials; method; mimai; mimai qu; model; neaa; nutritional; pca; polished; process; protein; province; qu rice; raa; ratio; raw; regression; results; rice; rice wine; sake; samples; science; sichuan; significant; smw; srcaa; study; taa; table; total; type; value; water; wheat; wine; wine samples; zhang cache: ijfs-2012.pdf plain text: ijfs-2012.txt item: #203 of 456 id: ijfs-2025 author: Correia Bento, Juliana Aparecida; Carvalho Ferreira, Karen; Zaczuk Bassinello, Priscila; Oomah, B. Dave title: Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris) date: 2021-11-11 words: 11176 flesch: 56 summary: In short, the growth condi- tions affect pests and microflora development cycles and regulate progression rates of the biochemical reactions of bean grains, thereby influencing grain quality (Mutungi et al., 2020). Chemical changes in bean grains during storage in controlled conditions. keywords: 2020a; absorption; activity; aged; agric; air; alvares et; alves; analysis; autoclave; available; bags; bassinello; bean cultivars; beans; bento; bento et; bett; brazil; breeding; browning; carioca; carioca beans; carvalho; cell; changes; characteristics; chem; chemical; cichy; ciênc; coat; coelho; color; common; common bean; complex; compounds; conditions; consumer; consumption; content; control; cooked; cooking; cooking quality; cooking time; cotyledons; crop; culinary; culinary quality; cultivars; darkening; development; different; drying; effects; environmental; enzymatic; et al; evaluation; factors; farias et; flour; food; free; genetic; genotypes; grains; hardening; hardness; health; hermetic; high; higher; htc; https://doi; https://doi.org/10.1016/j; humidity; hydration; increase; influence; integument; italian; j.a.c; jac et; journal; k.e; lignification; loss; lwt; markers; market; mattson; melo; methods; minutes; months; mutungi; nutritional; oliveira; oxidase; p.z; parameters; pectin; pereira; phaseolus; phenolic; phenomenon; physical; polyphenol; postharvest; process; product; production; programs; properties; protein; quality; rani; rate; related; relative; resistance; results; ribeiro; scariot et; sci; science; seed; selection; sensory; silo; silva; silva et; siqueira et; slow; soluble; spitti et; starch; storage; studies; technological; temperature; texture; time; use; value; vulgaris; water; yadav cache: ijfs-2025.pdf plain text: ijfs-2025.txt item: #204 of 456 id: ijfs-2026 author: Tripaldi, Carmela; Palocci, Giuliano; Di Giovanni, Sabrina; Iacurto, Miriam; Steri, Roberto; Campagna, Maria Concetta; Di Russo, Cristina; Zottola, Tiziana title: Effects of the drying method for flowers of Cynara cardunculus var. Altilis on milk coagulating properties date: 2021-11-17 words: 6857 flesch: 57 summary: These cheeses are widespread mainly in Spain and Portugal, where in many cases only the raw extract of dried Cynara cardunculus flowers is used as a coagulant (Almeida and Simões, 2018). Codon Publications OPEN ACCESS PAPER Abstract In the production of some traditional cheeses from vegetable rennet, raw extracts of Cynara cardunculus flowers are used as the coagulant. keywords: a90; activity; addition; altilis; animal; aspartic; bitter; cardoon; cardosin; cardunculus; cardunculus flowers; casein; characteristics; cheese; chymosin; clotting; coagulation; cow; crude; curd; cynara; cynara cardunculus; dairy; different; drying; effects; et al; experimental; extraction; extracts; farm; fast; firmness; flowers; food; formagraph; higher; https://doi; italian; italy; journal; k20; maceration; malcata; method; milk; min; ovine; phase; pistils; plant; pre; process; properties; proteases; proteolytic; raw; rennet; results; ripening; samples; science; silva; slow; stage; temperature; thistle; time; toasting; traditional; treatment; values; var; vegetable cache: ijfs-2026.pdf plain text: ijfs-2026.txt item: #205 of 456 id: ijfs-2027 author: Azizi, Maliheh; Fazeli, Fatemeh; Mohammadi, Mehrdad; Mousavi Khaneghah, Amin title: Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment date: 2021-06-29 words: 6329 flesch: 50 summary: It affects the free radicals of lipids in oxidative chain P U B L I C A T I O N S CODON Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment Maliheh Azizi1, Fatemeh Fazeli1*, Mehrdad Mohammadi2*, Amin Mousavi Khaneghah3* 1Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran; 2Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; 3Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil *Corresponding Authors: Fatemeh Fazeli, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran. In this regard, herbs and their deriv- atives (essential oils and extracts) with potent antioxi- dant properties are widely used to prevent the oxidative degradation of food (Hashemi et al., 2017; Tiwari et al., 2009). keywords: acceptability; acid; activity; analysis; angulata; animal; antioxidant; applied; color; compounds; content; day; days; different; effect; essential; essential oils; et al; extract; fatty; figure; food; herbal; https://doi; iao; increase; international; iran; iranian; iso; italian; journal; lower; mohammadi; natural; nutrition; oil; oils; overall; oxidation; oxidative; persicum; phenolic; ppm; properties; rancidity; research; results; samples; science; scores; sensory; significant; stability; storage; study; t10; t11; t12; taste; tba; tbhq; technology; tenuior; time; treatments; value cache: ijfs-2027.pdf plain text: ijfs-2027.txt item: #206 of 456 id: ijfs-203 author: Benjakul, Soottawat; Kingwascharapong, Passakorn title: Effect of some amino acids on yield and characteristics of Pacific white shrimp treated with alkaline soaking solution date: 2016-04-11 words: 7259 flesch: 68 summary: Cooking yield of treated shrimp increased, when the concentrations of both glutamic acid and MSG increased (P<0.05). pH of ASS played a paramount role in water uptake and lowering the cooking loss of treated shrimp. keywords: acid; alkaline; amino; arginine; ass; benjakul; bicarbonate; color; concentrations; cooked; cooking; cooking loss; cooking yield; differences; different; effect; fig; flavor; food; force; gain; glutamate; glutamic; glutamic acid; glycine; groups; heating; higher; increase; ital; levels; loss; lower; mixed; monosodium; msg; muscle; nacl; naoh; p<0.05; pacific; phosphates; presence; protein; pyrophosphate; quality; raw; samples; sci; score; shear; shrimp; significant; similar; soaking; sodium; solution; treatment; vannamei; vol; water; weight; weight gain; white; white shrimp; yield cache: ijfs-203.pdf plain text: ijfs-203.txt item: #207 of 456 id: ijfs-2031 author: Celimli, Seren; Adanacioglu, Hakan title: Comparison of social media platforms in terms of marketing performances of food companies date: 2021-05-14 words: 5735 flesch: 63 summary: The global epidemic i.e., the coronavirus (COVID-19); has also increased the tendency of compa- nies to use digital marketing channels for marketing food P U B L I C A T I O N S CODON Comparison of social media platforms in terms of marketing performances of food companies Seren Celimli and Hakan Adanacioglu* Department of Agricultural Economics, Faculty of Agriculture, Ege University, Bornova, 35100 Izmir, Turkey *Corresponding Author: Hakan Adanacioglu, Department of Agricultural Economics, Faculty of Agriculture, Ege University, Bornova, 35100 Izmir, Turkey. Codon Publications OPEN ACCESS RESEARCH ARTICLE Abstract The objective of this study was to evaluate to what extent social media platforms are effective on the marketing performances of food companies. keywords: 2015; 2019; access; analysis; attitude; awareness; blogs; brand; companies; company; costs; customers; data; easy; effective; effectiveness; examined; feedback; food; food companies; general; level; likert; marketing; mdp; media; performance; platforms; products; sales; scale; significant; smm; smps; social; social media; statistical; study; table; terms; test; time; total; use; value; x̄ sd cache: ijfs-2031.pdf plain text: ijfs-2031.txt item: #208 of 456 id: ijfs-2040 author: Aşkan, Emine; Topcu, Yavuz; Şahin, Ayça Nur title: Determining consumption preferences of consumers considering quality attributes of drinking water: case of Iğdır date: 2021-08-09 words: 6678 flesch: 49 summary: Appraising drinking water quality in Ikem rural area based on chemo-metrics and multiple indexical methods. −0.063 0.786 −0.084 0.008 Chemical quality of water The amount of calcium in quality water is close to 250 mg 0.012 keywords: access; account; addition; advantage; analysis; attributes; bottled; center; characteristics; chemical; chemical quality; city; cluster; consumers; consumption; consumption preferences; cost; countries; data; demographic; deviation; distribution; drinking; drinking water; effects; et al; expenditure; factors; food; hand; health; high; hygiene; iii; important; italian; iğdır; journal; local; main; mean; method; microbiological; natural; needs; neighborhood; number; order; people; person; physical; physiological; population; preferences; province; purified; quality; region; research; resources; results; sample; satisfaction; science; socioeconomic; spring; spss; statistics; std; step; study; supply; surveys; table; tap; tap water; target; terms; total; turkey; university; usable; use; values; variables; variance; water; water consumption; water quality; water resources; world cache: ijfs-2040.pdf plain text: ijfs-2040.txt item: #209 of 456 id: ijfs-2045 author: Amiri, Saber; Motalebi Moghanjougi, Zahra; Rezazadeh Bari, Mahmoud; Mousavi Khaneghah, Amin title: Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications date: 2021-05-18 words: 10880 flesch: 43 summary: Lactic acid bacteria (LAB) is used as a protective culture in dairy foods due to the production of lactic acid, hydrogen peroxide, fatty acids, acetaldehyde, and BACs that inhibit the growth of microorganisms (Amiri et al., 2020a, 2020b, 2020c; considered (Aziz and Karboune, 2018; Tumbarski et al., 2020). It is known as GRAS (gener- ally recognized as safe) (Amiri et al., 2019a; Favaro et al., 2015; Maleki et al., 2020; Rezazadeh-Bari et al., 2019; Varsha and Nampoothiri, 2016). keywords: acid; action; activity; additives; agents; ahmad; amiri; anthocyanins; antibacterial; antifungal; antimicrobial; antimicrobial activity; antioxidant; applications; as-48; aureus; aziz; bacs; bacteria; bacteriocins; bacteriophages; bari; basil; beef; bio; bioactive; black; brewer; cell; cereus; cheese; chemical; chitosan; cinnamon; class; clove; coli; components; compounds; control; coriander; cranberry; dairy; edible; effect; effective; efficacy; enterocin; enzymes; eos; essential; et al; extracts; fatty; favaro; fermented; films; fish; flavonoids; food; food science; free; fruit; fungi; garlic; ginger; glucose; gonelimali; good; grape; green; growth; h2o2; herbs; high; https://; ingredients; inhibitory; international; italian; journal; karboune; khan; lab; lactic; lactobacillus; lactoperoxidase; lemongrass; life; lipid; low; lysozyme; mahmud; marjoram; meat; mechanisms; membrane; microbiology; microorganisms; milk; monocytogenes; natural; natural antimicrobial; nisin; o157; oils; oregano; org/10.1016; oxidation; oxygen; packaging; pathogens; pediocin; penicillium; peptides; phenolic; pisoschi; plant; potential; preservation; preservatives; production; products; properties; quality; radicals; rai; rai et; rezazadeh; role; rosemary; safety; sage; salmonella; science; seed; shelf; sp1; spices; system; tea; technology; terpenes; thyme; thymol; types; typhimurium; use; vegetables; wall cache: ijfs-2045.pdf plain text: ijfs-2045.txt item: #210 of 456 id: ijfs-2048 author: Bolek, Sibel title: Food purchasing, preservation, and eating behavior during COVID-19 pandemic: A consumer analysis date: 2021-09-11 words: 8123 flesch: 62 summary: Survey Design With feedback from key state-level agencies as well as reviews of relevant literature, a survey was developed by observing consumer food behavior to evaluate the changes in food purchasing and preservation behav- ior of consumers in İstanbul, the most populous city in Turkey. Marinković and Lazarević (2021) surveyed eating habits and consumer food shopping behavior in Serbia during the COVID-19 pandemic. keywords: 0.05a; 0.12b; age; attitudes; available; behavior; bolek; changes; consumers; consumption; coronavirus; covid-19; covid-19 pandemic; dairy; demographics; different; eating; effects; food; food purchasing; freezing; fresh; grocery; groups; habits; health; https://doi; idea; immune; information; italian; journal; knowledge; lockdown; majority; mean ±; meat; media; newspapers; nutrition; online; pandemic; participants; people; percent; preferences; preservation; products; purchasing; questionnaire; reliable; respondents; results; risk; safety; science; scientists; security; shopping; sibel; significant; source; studies; study; supply; survey; system; table; techniques; terms; turkey; turkish; university; years; ± 0.04c; ± 0.06b; ± 0.10a; ± sd cache: ijfs-2048.pdf plain text: ijfs-2048.txt item: #211 of 456 id: ijfs-2049 author: Lekjing, Somwang; Venkatachalam, Karthikeyan title: Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage date: 2021-07-08 words: 10777 flesch: 66 summary: Concerning acetic acid production, the ethanol content in WAC gradually decreased during the formation of acetic acid in the WAC. Ethanol, metha- nol, and acetic acid were purchased of analytical grade from J. T. Baker (Phillipsburg, NJ, USA). keywords: 2016; abts; acetic; acetic acid; acid; acid fermentation; acidity; activities; activity; agar; alberti; alcohol; alcoholic; ambient; amino; analysis; antioxidant; apple; apple cider; asa; ascorbic; bacteria; catechin; changes; characteristics; cider; cider vinegar; coli; color; compounds; conditions; conductivity; content; cyanidin-3; days; density; different; dpph; efficiency; et al; ethanol; fermentation; figure; food; fruit; gallic; growth; health; https://doi; hydroxyl; increase; italian; journal; juice; lekjing; method; microbial; minutes; mixed; mixture; months; n ±; organic; period; phenolic; physicochemical; phytochemicals; plate; polyphenolics; present; production; products; profile; prolonged; properties; quality; radical; reaction; reagent; results; samples; scavenging; science; significant; spectrophotometer; storage; study; surat; technol; temperature; test; thailand; time; total; venkatachalam; vinegar; volatile; wacv; water; wax; wine; yeast cache: ijfs-2049.pdf plain text: ijfs-2049.txt item: #212 of 456 id: ijfs-2053 author: Sadat Mirmahdi, Razieh; Zoghi, Alaleh; Mohammadi, Fatemeh; Khosravi-Darani, Kianoush; Jazaiery, Shima; Mohammadi, Reza; Rehman, Yasir title: Biodecontamination of milk and dairy products by probiotics: Boon for bane date: 2021-07-01 words: 9964 flesch: 49 summary: They concluded that optimized conditions for lead removal were obtained after 4 days (at the end of storage time) with the content of 22×108 CFU/mL of yeast and 70 μg/L of lead in milk (Massoud et al., 2019). Sarlak et al., 2017). keywords: ability; acid; acidophilus; afb1; aflatoxin; aflatoxin m1; afm; afm1; arsenic; assessment; bacteria; bifidobacterium; binding; biodecontamination; biological; biomass; bioremoval; biosorption; biotechnology; bulgaricus; cadmium; capacity; casei; cell; cerevisiae; cfu; cheese; chemical; components; concentration; conditions; contaminants; contaminated; contamination; content; control; cow; dairy; dairy products; darani; days; different; effect; environmental; et al; factors; fermented; food; food science; grains; haskard; health; heat; heavy; heavy metals; higher; https://doi; human; important; interactions; international; iran; italian; journal; karazhiyan; kefir; khosravi; lab; lactic; lactobacillus; lactococcus; lead; levels; massoud; massoud et; metals; methods; microbiology; microorganisms; milk; milk products; mycotoxins; nutrition; ochratoxin; org/10.1016; plantarum; probiotics; process; products; raw; reduction; removal; research; review; rhamnosus; risk; role; saccharomyces; sarlak; science; sheikha; sp2; stability; starters; strains; streptococcus; study; subsp; surface; table; technology; thermophilus; time; toxins; treatment; wall; world; yeast; yogurt; zearalenone; zoghi; zoghi et cache: ijfs-2053.pdf plain text: ijfs-2053.txt item: #213 of 456 id: ijfs-2054 author: Jafari, Khadijeh; Ebadi Fathabad, Ayub; Fakhri, Yadolah; Shamsaei, Maryam; Miri, Mohammad; Farahmandfar, Reza; Mousavi Khaneghah, Amin title: Aflatoxin M1 in traditional and industrial pasteurized milk samples from Tiran County, Isfahan Province: A probabilistic health risk assessment date: 2021-07-13 words: 9368 flesch: 55 summary: After AFB1 intake, about 72 h, the AFM1 concentration was decreased to an undetectable level (Khaneghah et al., 2018). When the point values of a variable were used to assess the exposure risk of pollut- ants with a population, the probability of interference and error, and finally, the uncertainty in the result is obtained (Fakhri et al., 2018; Huang et al., 2017; Keramati et al., 2018, 2019). keywords: a.m.; adults; afb1; aflatoxin; aflatoxin m1; afm1; afm1 concentration; afm1 exposure; analysis; animal; assessment; autumn; bahrami et; body; brands; brazil; cancer; chemical; children; concentration; consumers; consumption; contaminated; contamination; control; county; dairy; day; different; elisa; environmental; et al; exposure; fakhri; fallah; food; food control; food science; health; health risk; heshmati; higher; https://doi; https://doi.org/10.1016/j; human; industrial; industrial milk; iran; iranian; isfahan; italian; jafari; journal; khaneghah; level; limit; liver; livestock; lower; mean; meta; methods; milk; milk consumption; milk samples; non; occurrence; oliveira; pasteurized; prevalence; products; province; rate; raw; research; results; review; risk; risk assessment; samples; science; seasonal; sp1; standards; study; summer; systematic; toxicology; traditional; traditional milk; type; uht; uht milk; university; value; variation; weight; winter cache: ijfs-2054.pdf plain text: ijfs-2054.txt item: #214 of 456 id: ijfs-2055 author: Köstekli Büyükcan, Mine; Karakaya, Sibel title: Comparison of some functional properties and protein profiles of different protein sources with egg components date: 2021-07-31 words: 9904 flesch: 58 summary: Therefore, wheat proteins cannot be an alternative for mimicking EA and ES of egg proteins. I O N S CODON Comparison of some functional properties and protein profiles of different protein sources with egg components Mine Köstekli Büyükcan, Sibel Karakaya* Department of Food Engineering, Faculty of Engineering, Ege University, Bornova 35100, İzmir, Turkey *Corresponding Author: Sibel Karakaya, Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, 35100 İzmir, Turkey. keywords: activity; air; analysis; animal; apo; average; bands; better; bmp; buttermilk; büyükcan; cluster; comparison; component; concentrate; concentration; content; different; droplet; effect; egg; ehs; emulsifying; emulsion; engineering; et al; ewp; eyp; figure; foaming; food; food science; formation; fractions; functional; functional properties; functionality; higher; https://; hydrolysates; hydrolyzed; interface; international; isolates; italian; journal; karakaya; kda; lane; ldl; legumin; liquid; literature; lower; method; moisture; oil; page; patatin; patt; pea; pea protein; pep1; pep2; phase; plant; potato; powder; pp1; pp2; profiles; properties; protein; protein profiles; relationship; results; samples; science; sds; similar; size; solubility; sources; spray; stability; study; surface; table; total; treatment; values; volume; water; wheat; whey; whey protein; white; wp1; wp2; wp3; wpc; yolk cache: ijfs-2055.pdf plain text: ijfs-2055.txt item: #215 of 456 id: ijfs-2059 author: Mahdavi, Ebrahim; Ariaii, Peiman title: Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix) date: 2021-08-23 words: 7068 flesch: 59 summary: In addition, a ranking test previously performed comparing sausage samples with IF at different concentrations showed significantly lower acceptability of the samples incorporating 6% or 7% of them when compared to the rest (5% or lower) (data not shown). I O N S CODON Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix) Ebrahim Mahdavi1, Peiman Ariaii2,* 1Department of Food Science & Technology, Nour Branch, Islamic Azad University, Nour, Iran; 2Department of Food Science & Technology, Ayatolla Amoli Branch, Islamic Azad University, Amol, Iran *Corresponding Author: Peiman Ariaii, Department of Food Science & Technology, Ayatolla Amoli Branch, Islamic Azad University, Amol, Iran, Email: p.aryaye@yahoo.com Received: 21 April 2021; Accepted: 27 July 2021; Published: 23 keywords: 0.5%+; activity; analysis; antimicrobial; ash; atmosphere; bacteria; botulinum; carp; changes; chemical; chicken; choi; color; compounds; content; control; cooking; count; day; days; different; effect; et al; extracts; fat; fiber; figure; fish; food; food science; high; highest; increase; index; inulin; iran; italian; journal; kim; loss; lowest; map; meat; membrane; moisture; natural; nitrite; oil; packaging; peiman; peroxide; phenolic; present; preservatives; products; properties; protein; quality; red; replacement; results; samples; sausage; science; significant; silver; sp1; storage; study; surimi; technology; test; texture; time; treatments; use; value; water cache: ijfs-2059.pdf plain text: ijfs-2059.txt item: #216 of 456 id: ijfs-2065 author: Heshmati, Ali; Khorshidi, Mina; Mousavi Khaneghah, Amin title: The prevalence and risk assessment of aflatoxin in sesame-based products date: 2021-07-05 words: 6476 flesch: 63 summary: Li et al. (2009) reported that 19% and 32% of 100 of the sesame paste (Tahini) samples studied in China contained AFB1 at levels higher than the Chinese regula- tion (5 μg/kg) and European regulations (Li et al., 2009). The most critical factors in food contamination with mycotoxins are moisture, intrin- sic properties and nutrients, long shelf life and pH, and high-water activity (Wang et al., 2018). keywords: afb1; afg2; aflatoxin; afs; akan; analysis; assessment; chemical; concentration; consumption; contaminated; contamination; day; different; edi; et al; european; fat; food; food science; halva; hamadan; health; heshmati; higher; hplc; https://doi; international; iran; iranian; italian; journal; khaneghah; kollia; level; limit; lod; loq; mean; method; moe; moisture; mycotoxins; nigeria; nutrition; prevalence; products; range; regulations; related; research; risk; safety; samples; science; sebaei; seeds; sesame; sesame seeds; sp1; studies; study; table; taf; tahini; tahini halva; tahini tahini; torlak; total cache: ijfs-2065.pdf plain text: ijfs-2065.txt item: #217 of 456 id: ijfs-2075 author: Mahdavi, Ebrahim; Ariaii, Peiman title: Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber date: 2021-08-23 words: 7071 flesch: 57 summary: In general, surimi refers to minced and washed fish, which can be used for a variety of food products such as fish sausage, fish ham, fish cake, fish burger, and other prod- ucts (Jin et al., 2017; Ozpolat and Patir, 2015; Shabanpour et al., 2007; Zhang et al., 2020). According to the results of the MAP, the process of growth of C. botulinum was slowed so that on day 14 the lowest value of the bacterium was observed in con- trol + MAP treatment (T2). keywords: 0.5%+; activity; antimicrobial; ariaii; bacteria; botulinum; carp; chemical; citrus; clostridium; color; compounds; control; cooking; count; days; different; effect; et al; fat; fiber; figure; fish; food; food science; ham; high; increase; index; inulin; italian; journal; life; loss; low; lowest; map; meat; membrane; modified; natural; nisin; nitrite; oil; packaging; peroxide; phenolic; present; preservatives; process; products; properties; quality; red; results; salatrim; samples; sausage; science; shelf; silver; sp1; spoilage; storage; study; surimi; technology; test; texture; time; total; treatments; use; values; water cache: ijfs-2075.pdf plain text: ijfs-2075.txt item: #218 of 456 id: ijfs-2077 author: Breschi, Carlotta; Guerrini, Lorenzo; Corti, Ferdinando; Calamai, Luca; Domizio, Paola; Parenti, Alessandro; Zanoni, Bruno title: Quality of veiled olive oil: Role of turbidity components date: 2021-09-19 words: 10929 flesch: 67 summary: SO olive oil samples had a microbial cell count between WO and FO samples (i.e., no significant difference than both WO and FO). Content of volatile compounds The content of volatile compounds in olive oil samples was studied as described in literature (Guerrini et al., 2020a): pleasant lipoxygenase pathway (LOX pathway) volatile compounds with five (C5) and six (C6) carbon atoms; unpleasant volatile compounds related to ‘fus- ty’/‘mouldy’/‘vinegary’ defects; and unpleasant volatile compounds related to ‘rancid’ defect. keywords: activity; adj; breschi; cell; characteristics; chemical; ciafardini; compounds; content; council; count; days; defect; derivates; determined; different; effect; et al; evoo; extra; figure; filtration; fo samples; food; fusty; guerrini; higher; hydrolysis; hydroxytyrosol; index; insoluble; international; ioc; italian; italy; journal; microbial; oil; oil samples; oils; olive; olive oil; particles; period; phenolic; pva; quality; rancid; related; role; s. 0; samples; sci; science; sensory; significant; solid; storage; study; table; tech; time; treatment; turbidity; value; veiled; virgin; virgin olive; vo samples; volatile; water; x n.; zanoni; zullo cache: ijfs-2077.pdf plain text: ijfs-2077.txt item: #219 of 456 id: ijfs-2079 author: Ghali-Zinoubi, Zohra title: Local food consumption during the covid-19 pandemic date: 2021-11-05 words: 8645 flesch: 53 summary: Segmentation of local food consumers based on altruistic motives and perceived purchasing barriers: a Croatian study. © 2021 Codon Publications OPEN ACCESS PAPER Abstract The influence of intrinsic quality, health consciousness, environmental awareness, local support, and proximity of process on consumers’ intention to consume local food during the COVID-19 pandemic was tested, with food availability as a moderator. keywords: akoglu; altruistic; availability; available; ave; awareness; behavior; ben; chain; community; consciousness; consumers; consumption; context; coronavirus; country; covid-19; covid-19 pandemic; crisis; customers; distribution; environmental; et al; findings; food; food availability; food consumption; food science; ghali; hassen; health; https://doi; impact; important; increase; intention; interest; international; intrinsic; italian; items; journal; literature; local food; local support; main; marketing; memery; mesić; mesić et; meyerding; model; motivations; online; ozturk; pandemic; positive; process; producers; production; products; proximity; public; purchase; purchase intention; purchasing; quality; relationship; research; results; role; safety; scale; science; self; severo; short; significant; skallerud; social; studies; study; supply; support; survey; table; tunisia; value; wien; zinoubi cache: ijfs-2079.pdf plain text: ijfs-2079.txt item: #220 of 456 id: ijfs-208 author: gamlı, faruk title: THE HEALTH EFFECTS OF OLEUROPEIN, ONE OF THE MAJOR PHENOLIC COMPOUNDS OF OLIVES, OLEA EUROPAEA L date: 2016-01-21 words: 5386 flesch: 59 summary: +90 328 827100/3652 E-mail address: farukg69@gmail.com ABSTRACT Olives (Olea europaea L.) and olive oils have a significant place in the daily diet in the Mediterranean Region and contain significant amounts of polyphenolic compounds, of which oleuropein, hydroxytyrosol and tyrosol are dominant. Although Turkey comes behind Spain, Italy and Greece in oil flesh and table olive production (FAO, 2011), It is reported that olive producing regions in this country are in order of Aegean (55.11%), Marmara (27.72%), Mediterranean (14.94%) and Black Sea region (2.22%) and that 75-80% of total oil production of olive oil is made in the Aegean region (ARSLAN and OZCAN, 2011). keywords: 2002; acid; activity; addition; agric; antimicrobial; antioxidant; arslan; black; bradford; breast; cancer; cells; characteristics; chem; composition; compounds; content; cultivars; decrease; development; different; effects; et al; europaea; extraction; food; food sci; fruits; g-1; green; growth; harvest; health; high; higher; human; hydroxytyrosol; important; int; ital; j. food; leaf; leaves; liquid; malik; maturation; mediterranean; non; oil; oils; olea; oleuropein; olive; olive fruits; olive leaves; olive oil; oxidation; ozcan; pharmacological; phenolic; phenolic compounds; positive; production; region; res; sci; secoiridoids; significant; skin; stage; steam; substances; table; time; trees; tumor; virgin; vol; water cache: ijfs-208.pdf plain text: ijfs-208.txt item: #221 of 456 id: ijfs-2080 author: Finatsiyatull Rosida, Dedin; Sarofa, Ulya; Aliffauziah, Delbra title: Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus) date: 2022-01-26 words: 7750 flesch: 61 summary: If more porang flour is added, the holding capacity of water becomes greater, resulting in higher water content of dry noodles. Proximate composition and sensory evaluation of root and tuber compos- ite flour noodles. keywords: 2012; 2013; 2015; addition; amorphophallus; amylopectin; amylose; amylose content; analysis; ash; bogor; boiling; brown; characteristics; chemical; cocoyam flour; color; composition; content; cooking; dough; dry; dry noodles; effect; egg; egg addition; eggs; elasticity; et al; food; formulation; gel; glucomannan; gluten; higher; highest; https://doi; iles; increase; indonesia; institute; italian; journal; konjac; level; loss; lowest; making; materials; method; modified; modified cocoyam; non; noodles; organoleptic; physical; porang flour; previous; process; production; products; properties; proportion; protein; protein content; quality; raw; rehydration; relationship; research; results; rosida; sample; science; sensory; smaller; soybean; standard; starch; study; table; taste; technology; texture; thesis; tubers; university; value; water; water content; weight; wheat; white; widjanarko; yolk cache: ijfs-2080.pdf plain text: ijfs-2080.txt item: #222 of 456 id: ijfs-2086 author: Hussain, Norhayati; Weng, Choy Hew; Munawar, Nursabrina title: Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality date: 2022-02-26 words: 6075 flesch: 62 summary: Keywords: bromelain content; broiler breast; maceration; meat quality; pineapple core extract; tenderisation process Introduction Increased export capacity and processing of pineapple are estimated to reach RM320 billion. The proximate analysis of pineapple core extract revealed the moisture content, ash content, protein content, crude fibre, pH, TSS, and enzyme properties (i.e., browning inhibition and bromelain activity) of the Josephine vari- ety of pineapple core extract, as shown in Table 1. keywords: absorbance; activity; analysis; breast; breast meat; broiler; bromelain; browning; cfu; chewiness; chicken; colour; concentration; content; control; core; core extract; count; different; distilled; duration; effect; enzyme; et al; extract; fibre; findings; food; hardness; increase; inhibition; italian; ith; josephine; journal; juice; kim; macerated; maceration; malaysia; mean; meat; meat samples; method; microbial; min; muscle; pineapple; pineapple core; process; protein; quality; range; rawdkuen; results; samples; science; significant; standard; study; table; technology; tenderisation; texture; time; total; treatments; tyrosine; value; waste; water cache: ijfs-2086.pdf plain text: ijfs-2086.txt item: #223 of 456 id: ijfs-2088 author: Insha Rafiq, Syed; Muzaffar, Khalid; Mansha Rafiq, Syed; Saxena, DC; Dar, BN title: Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta date: 2021-10-07 words: 9279 flesch: 56 summary: HCN flour comprised 73.34% carbohydrate, 11.36% protein, 6.34% crude fiber, 3.27% fat, 3.16% ash, 3.15g/g oil absorption capacity, and 4.65% water absorption index. HCN flour showed 505 cp peak, 354 cp trough, 151 cp breakdown, 472 cp final viscosity, and 66.05°C pasting tem- perature. keywords: absorption; acid; activity; addition; adhesiveness; aesculus; analysis; attributes; capacity; characteristics; chemistry; chestnut; chestnut flour; chewiness; color; composition; concentration; content; control; cooked; cooking; density; development; different; durum; effect; emulsion; engineering; et al; evaluation; fat; firmness; flour; foaming; food; food science; formulation; free; free pasta; functional; gel; gelatinization; gluten; good; gum; hcn; hcn flour; hcn pasta; high; higher; horse; https://doi.org/10.1016/j; hydrocolloids; indica; italian; journal; kaur; loss; low; lower; lwt; mean; method; min; native; nutritional; oac; oil; parameters; pasta; pasta sample; pasting; physicochemical; present; products; properties; protein; quality; rafiq; research; results; rice; sample; science; seeds; sensory; singh; sp1; stability; starch; superscripts; table; technology; temperature; textural; thermal; time; uptake; utilization; values; viscosity; volume; wac; water; weight; wheat; wheat flour cache: ijfs-2088.pdf plain text: ijfs-2088.txt item: #224 of 456 id: ijfs-2090 author: Farooq, Umer; Di Mattia, Carla; Faieta, Marco; Flamminii, Federica; Pittia, Paola title: Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles date: 2021-10-08 words: 6350 flesch: 49 summary: To the best of authors knowledge so far no study is published which investigate the use of HPH in stabilizing the Pickering emulsions with starch particles, using olive oil as dispersed phase. While HPH is largely used to produce emulsions with conven- tional emulsifiers, its use in the formation of Pickering emulsions has been scarcely investigated and, to the best of authors’ knowledge, no studies are available in the lit- erature on its application to olive oil o/w emulsions stabi- lized with starch particles. keywords: acid; authors; behavior; citric; colloidal; concentration; consistency; corn; corn starch; creaming; different; dispersed; distribution; droplet; effect; emulsifying; emulsions; esterification; et al; figure; flow; food; formation; granules; high; higher; homogenization; hph; https://doi; hydrophobic; index; interface; italian; journal; modification; modified; native; network; oil; oil emulsions; olive; olive oil; particles; phase; physical; pressure; process; properties; science; shear; size; stability; stabilization; starch; starch granules; starch particles; starches; structure; study; surface; systems; technology; use; water cache: ijfs-2090.pdf plain text: ijfs-2090.txt item: #225 of 456 id: ijfs-2092 author: Maqbool, Nusrat; Sofi, Sajad Ahmad; Makroo, Hilal A.; Mir, Shabir A.; Majid, Darakshan; Dar, B.N. title: Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables date: 2021-11-05 words: 8212 flesch: 56 summary: Effect of cooking methods on phytochemicals of vegetables Total phenolic content Boiling, air frying and microwave cooking methods depicted increase in the level of total phenolic content of selected vegetables (Figure 1). Boiling, air frying and microwave cooking methods reported an increasing trend in total flavonoids content in selected vegetables. keywords: 2013; 2021; acceptability; activity; agric; air; air frying; analysis; antinutritional; antioxidant; attributes; beans; bioactive; boiling; carotenoids; carrot; chem; color; components; composition; compounds; content; cooked; cooked vegetables; cooking; cooking methods; cooking time; different; different cooking; effect; et al; figure; flavonoid; flavonoid content; food; food sci; fresh; fresh vegetables; frying; functional; g/100; g/100 g; gae; green; health; highest; https://doi.org/10.1016/j; increase; int; italian; journal; kale; leafy; lowest; methods; mg gae; mg qe; microwave; microwave cooking; min; mixture; oxalate; oxalate content; phenolic; phenolic content; phytochemicals; processing; properties; proximate; quality; reduced; reduction; reported; rich; sample; saponin; saponin content; sci; science; selected; sensory; significant; similar; solution; sp1; spinach; tannin; technology; time; tomatoes; total; vegetables; water cache: ijfs-2092.pdf plain text: ijfs-2092.txt item: #226 of 456 id: ijfs-2093 author: Shahbazpour, Narges; Khosravi-Darani, Kianoush; Sharifan, Anousheh; Hosseini, Hedayat title: Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color date: 2021-12-12 words: 5071 flesch: 55 summary: Hardness of mycoprotein sausages was signifi- cantly lower than that of meat sausages (P < 0.05). Therefore, the major objectives of this study included complete replacement of sausage meats by mycoproteins and comparing characteristics of the novel formula with those of meat. keywords: acid; amino; analysis; baltork; beef; beef sausages; capacity; carbohydrates; characteristics; cohesiveness; contents; differences; different; et al; fatty; finnigan; food; formulations; fusarium; gumminess; hardness; hashempour; health; higher; iran; italian; journal; khosravi; letters; lipid; lower; mean; meat; mechanical; methods; microbial; moisture; mycoprotein sausages; mycoproteins; nutritional; obc; oil; physicochemical; problems; production; products; ratio; replacement; research; results; samples; sausages; science; significant; similar; sp1; spp; springiness; studies; study; table; technology; tehran; textural; texture; treatment; university; use; values; vitamin; water; wbc cache: ijfs-2093.pdf plain text: ijfs-2093.txt item: #227 of 456 id: ijfs-2095 author: Zarroug, Youkabed; Sriti, Jazia; Sfayhi, Dorra; Slimi, Bechir; Allouch, Wafa; Zayani, Kamel; Hammami, Khaoula; Sowalhia, Maryam; Kharrat, Mohamed title: Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies: date: 2021-12-07 words: 10004 flesch: 61 summary: Functional groups present in cookie samples were char- acterized by the Perkin Elmer FTIR instrument equipped with the software Perkin Elmer Spectrum Version 10.4.3. For cookie samples, extracts were prepared using the method described by Blanco Canalis et al. (2020). keywords: 2015; 2016; 2019; acceptability; acetone; acid; activities; activity; addition; analysis; antioxidant; ash; bioactive; biscuits; c100; c15; c30; c45; camu; capacity; carbohydrates; characteristics; chem; chemical; cm−1; color; composition; compounds; content; control; control cookies; cookie samples; cookies; ctc; des; dietary; different; dough; dpph; dry; effect; enriched; et al; extract; fatty; fiber; figure; flour; food; food chem; food sci; food science; formulated; fruits; functional; gluten; higher; highest; https://doi; increase; italian; j food; journal; jujube; kaur; loss; lotus; lower; methanol; method; microstructure; min; moisture; nutritional; observed; oil; parameters; peaks; phenolic; physical; phytochemical; polyphenols; potential; powder; prepared; presence; present; products; properties; protein; qualities; quality; radical; ratio; results; saadoudi; samples; sci; science; sensory; similar; studies; sugar; table; technol; temperature; textural; texture; tfc; total; tpc; triplicate; tunisian; tunisie; tyagi; values; wac; water; weight; wheat; zarroug; zizyphus; zizyphus lotus; zlp cache: ijfs-2095.pdf plain text: ijfs-2095.txt item: #228 of 456 id: ijfs-2099 author: Al-Obaidi, Ahmed S.A.; Mahmood, Ayad B.; Khidhir, Zaid K.; Zahir, Hemn G.; Al-doori, Ziyad T.; Othman Dyary, Hiewa title: Effect of different plants’ aromatic essential oils on frozen Awassi lamb meat’s chemical and physical characteristics date: 2021-12-08 words: 6316 flesch: 59 summary: Keywords: Awassi; essential oil; Laurus nobilis L.; meat; Salvia officinalis L.; Syzygium aromaticum L. Introduction Meat is classified as a perishable commodity due to its high moisture content and nutrient availability, making it suitable for microbial growth (Kumar et al., 2015, 2017). Essential oils are natural sources rich in antioxidants that inhibit free radicals such as phenolic compounds. keywords: activity; animal; antimicrobial; antioxidants; aromatic; awassi; cell; characteristics; chemical; chicken; clove; compounds; content; control; day; days; decrease; different; effect; essential; essential oils; fat; fatty; feed; ffa; food; freezing; groups; https://doi; increase; iraq; italian; journal; kumar; lambs; laurel; life; lipid; loss; measurements; meat; membrane; muscle; natural; oils; oxidation; periods; phenolic; physical; plants; preservation; products; protein; quality; radicals; research; results; sage; sci; science; sharma; shelf; significant; storage; table; tba; technol; treatments; tvn; university; values; volatile; water; weight; whc cache: ijfs-2099.pdf plain text: ijfs-2099.txt item: #229 of 456 id: ijfs-2104 author: Planeta, Diego; Farina, Vittorio; Bambina, Paola; Tinebra, Ilenia; Passafiume, Roberta; Cinquanta, Luciano; Corona, Onofrio title: Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily date: 2021-11-11 words: 8573 flesch: 72 summary: i t ra bi a A lg er ie B ue no E l b ue ne t G ol de n N ug ge t P el uc he A ci ds                   B ut yr ic a ci d 4. 0 ± 0. 0 6. 2 ± 0. 1a 11 .9 ± 0 .2 b 13 .8 ± 2 .0 b 10 .5 ± 1 .6 ab 12 .1 ± 0 .7 ab 4. 2 ± 0. keywords: .8 ±; 0a b; 2006; 2015; acid; aldehydes; algerie; analysis; aroma; aromatic; autochthonous; benzenoids; bueno; cheese; chemical; classification; claudia; commercial; compounds; concentrated; consumers; cultivars; d. 0; different; eriobotrya; esters; et al; ethyl; farina; fatty; flavor; flesh; floral; food; free; fruit; gentile; ggg; golden; green; higher; international; italian; japonica; journal; lindl; local; loquat; mass; mesa; non; nugget; odor; palermo; pino; planeta; plant; quality; ripening; science; sicily; sweet; table; values; volatile; volatile compounds; www.thegoodscentscompany.com/; yellow; ± st cache: ijfs-2104.pdf plain text: ijfs-2104.txt item: #230 of 456 id: ijfs-2106 author: Xu, Rui; Xiao, Yuejuan; Zhang, Ying; Zhao, Xiyan title: The role of whey protein in myogenic differentiation date: 2022-04-26 words: 4177 flesch: 48 summary: Whey protein elevated AKT phosphorylation on Thr308 and Ser473, which was inhibited by LY294002 (a non- selective phosphoinositide 3-kinases inhibitor), suggesting that whey protein acts via PI3K (phosphatidylinositol 3-kinase). Adding various concentrations of whey protein to C2C12 myoblasts induced cell differentiation and MyoD (myogenic differentiation protein) expression as well as the phosphorylation of AKT (protein kinase B). keywords: activation; activity; akt; amino; analysis; biology; c2c12; cell; chain; change; china; concentrations; control; data; degradation; differentiation; dose; effect; expression; factor; figure; food; gene; group; hypertrophy; italian; journal; kinase; levels; ly294002; medium; mhc; mir-1; mir-133a; mir-206; mirna; muscle; myf-5; myoblasts; myod; myogenin; pathway; pcr; phosphorylation; pi3k; protein; response; results; role; science; serum; signaling; skeletal; specific; synthesis; transcription; whey; whey protein cache: ijfs-2106.pdf plain text: ijfs-2106.txt item: #231 of 456 id: ijfs-2107 author: Chen, Xiaolan; Jin, Junjie; Hao, Fuxing; Yang, Haifeng; Sun, Hongxiang; Jiang, Chunmao title: Paulownia tomentosa flower polysaccharide as an effective immunopotentiator to enhance immune responses for Newcastle disease vaccine in mice date: 2021-11-02 words: 6843 flesch: 52 summary: The mice in PTFP groups were continuously orally administrated with different doses of PTFP (30, 60, and 120 mg/kg) for 7 days (from day 1 to day 7), once a day. Results Antibody responses IHA antibody titers Figure 2 shows the significant increase in the IHA anti- body titers in PTFP groups compared with the VC group 8 VC PTFP-L PTFP-M PTFP-H 6 4 2 0 VC PT FP -L PT FP -M PT FP -H IH A ti te rs ( lo g2 ) Figure 2. keywords: 2019; 2020; activity; administration; animal; antibodies; antibody; antigen; cells; cellular; chen; chickens; china; control; cytokines; days; different; disease; dose; effect; effective; elisa; et al; figure; flower; food; group; higher; hours; https://doi.org/10.1016/j; humoral; ifn; igg1; igg2a; iha; il-10; immune; immune responses; immunity; immunized; immunomodulatory; immunopotentiator; italian; journal; liu; lps; lymphocytes; medium; mice; ndv; newcastle; oral; paulownia; polysaccharides; proliferation; pt fp; ptfp; ptfp groups; responses; results; science; serum; specific; spleen; th1; th2; titers; tomentosa; vaccination; vaccine; virus; wang; yang; zhang cache: ijfs-2107.pdf plain text: ijfs-2107.txt item: #232 of 456 id: ijfs-2109 author: Alkuraieef, Amal N.; AlJahani, Amani title: Effect of extraction process and storage time on the quality attributes of pomegranate juice of two local pomegranate varieties date: 2022-01-28 words: 7198 flesch: 60 summary: Parameters Storage (hours) 0 5 15 32 48 72 Alkali treatment Squeezing sweet pomegranate fruit 15.40 ± 0.49a,C 18.53 ± 0.43a,A 18.03 ± 0.20a,A 16.92 ± 0.44a,B 16.68 ± 0.035a,B 15.47 ± 6.86a,C Centrifuging sweet pomegranate seeds 11.07 ± 1.65c,C 14.32 ± 2.81b,A 14.92 ± 0.07b,A 14.12 ± 0.53b,A,B 13.55 ± 0.68b,B 12.15 ± 0.58a,C Squeezing sour pomegranate fruit 14.74 ± 0.77b,A 12.79 ± 0.09c,B 12.47 ± 0.08c,B 11.99 ± 0.11c,C 11.70 ± 0.12c,D 11.11 ± 0.36a,E Centrifuging sour pomegranate seeds 9.78 ± 0.82c,A 9.48 ± 1.00d,A 9.15 ± 1.09d,A 8.64 ± 1.14d,A,B 8.32 ± 1.13d,A,B 7.19 ± 0.87bB Acid treatment Squeezing sweet pomegranate fruit 0.56 ± 0.02a,B 0.76 ± 0.11a,A 0.75 ± 0.14a,A 0.71 ± 0.00a,A 0.70 ± 0.01a,A 0.68 ± 0.01a,A Centrifuging sweet pomegranate seeds 0.34 ± 0.06c,B 0.50 ± 0.00b,A 0.54 ± 0.25b,A 0.53 ± 0.00b,A 0.54 ± 0.03b,A 0.51 ± 0.05b,A Squeezing sour pomegranate fruit 0.47 ± 0.00b,A 0.46 ± 0.12b,A 0.45 ± 0.00b,A 0.43 ± 0.00c,A 0.43 ± 0.00c,A 0.42 ± 0.01c,A Centrifuging sour pomegranate seeds 0.30 ± 0.00c,A 0.30 ± 0.05c,A 0.29 ± 0.02 c,A 0.28 ± 0.01d,A,B 0.27 ± 0.01d,B 0.26 ± 0.01d,B Means ± SD of 10 samples followed by different superscript letters are significantly different at p < 0.05. The change in pH during extended storage period of pomegranate fruit juice was likely due to the formation of acids because of enzymatic and microbial activities during storage. keywords: 0.00b; aarabi; acid; acidity; affected; analysis; anthocyanin; arabia; attributes; bidah; centrifugation; centrifuging; citric; conditions; content; cultivars; differences; different; effect; et al; extraction; food; fructose; fruit; fruit juice; fruit seeds; granatum; hegazi; higher; highest; italian; journal; juice; juice extraction; letters; level; local; malic; method; min; organic; organic acids; period; pomegranate fruit; pomegranate juice; processes; punica; quality; samples; saudi; science; seeds; sensory; sour; sour fruits; sour pomegranate; storage; storage time; studies; sugars; sweet; sweet fruits; sweet pomegranate; table; time; total; types; varieties cache: ijfs-2109.pdf plain text: ijfs-2109.txt item: #233 of 456 id: ijfs-2111 author: Nurhadi, Bambang; Selly, Selly; Nurhasanah, Siti; Saputra, Rudy Adi; Arifin, Heni Radiani title: The virgin coconut oil (VCO) emulsion powder characteristics: effect of pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques date: 2022-02-08 words: 13713 flesch: 59 summary: Carotenoids stability in spray dried high solids emulsions using layer-by-layer (LBL) inter- facial structure and trehalose-high DE maltodextrin as glass former. Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder. keywords: acid; addition; analysis; beaker; bioactive; cellulose; characteristics; chemistry; coating; coconut; color; components; concentration; conditions; constant; content; creaming; day; days; different; dissolving; distilled; droplet; drying; drying process; effect; efficiency; emulsion; emulsion powder; emulsion system; engineering; equation; et al; extract; fatty; figure; food; food science; form; formation; freeze; good; high; higher; highest; https://doi; https://doi.org/10.1016/j; hue; increase; index; influence; interface; italian; journal; low; lower; lowest; magnetic; maltodextrin; material; mcc; measurement; method; microcapsules; microcrystalline; microencapsulation; moisture; morphology; nurhadi; oil; oil emulsion; org/10.1016; oxidation; particles; pdi; peroxide; powders; process; products; properties; rehydrated; results; room; sample; science; similar; size; solid; solvent; spray; stability; stirring; storage; study; surface; surface oil; surfactant; system; table; techniques; technology; temperature; time; total; tween; use; vacuum; vacuum drying; value; vco; vco emulsion; vco powder; virgin; viscosity; water; weight; yield cache: ijfs-2111.pdf plain text: ijfs-2111.txt item: #234 of 456 id: ijfs-2123 author: Cimini, Alessio; Moresi, Mauro title: Circular economy in the brewing chain date: 2021-12-14 words: 17987 flesch: 61 summary: 7 Biomass fuel BSG could be used as a: (i) solid biomass having a lower calorific value (LCV) of 13.7 ± 0.7 MJ kg-1 at ∼8% (w/w) moisture content, and a positive economic return, its estimated production cost and its market price being €110–140 kg-1 and €230–270 kg-1, respectively (Sperandio et al., 2017); (ii) hydrochar, a coal-like product obtained by hydrothermal carbonization in a closed reactor at 180–280°C and 2–6 MPa for 5– 240 min (Jackowski et al., 2019); (iii) substrate for production of bioethanol upon acid pretreatment and inoculation of single or mixed microbial cultures, such as Pichia stipitis and Kluyveromyces marxianus (White et al., 2008), Saccharomyces cerevisiae and Aspergillus oryzae (Wilkinson et al., 2017), and Fusarium oxysporum (Xiros et al., 2008); (iv) substrate for BSG anaerobic digestion in continuously stirred bioreactors yielding from 0.56 g (Wang et al., 2015) to 0.81 g (Vitanza et al., 2016) of biomethane per gram of total organic matter, even if both yields and kinetics were implemented by resorting to microwave-assisted alkaline pre-treatment (Kan et al., 2018) or by supplementing 5% biochar (Dudek et al., 2019) or trace elements (Bougrier et al., 2018). Similar problems affect the recovery of polyphenolics and arabinoxylans from BSG (Jackowski et al., 2020; Karlović et al., 2020; Rachwal et  al., 2020). keywords: 2004; 2006; 2008; 2010; 2012; 2014; 2015; 2016; 2019; 2020; acid; addition; additive; agriculture; alkaline; alternative; aluminum; amienyo; analysis; animal; applications; assessment; assobirra; aug; available; average; azapagic; barley; beer; beer packaging; beer production; beverage; biochar; biological; biomass; biotechnol; bottles; bread; brewer; breweries; brewing; bsg; bsy; business; cans; capacity; carbon; case; categories; chain; chem; chemical; chicken; choi; cimini; circular; citric; clean; climate; co2e; composition; composting; concept; consumer; consumption; content; contribution; conventional; cost; craft; cycle; different; directive; disposal; distribution; dry; economic; economy; eds; effective; effects; emissions; end; energy; eng; environmental; enzymatic; enzymes; epd; estimated; et al; european; extraction; extracts; factors; fat; feed; fermentation; fertilizer; fiber; figure; filtration; final; food; food science; food waste; footprint; formation; formats; garcia; gas; germany; ghg; glass; glass bottles; global; grain; greenhouse; growth; hierarchy; high; higher; hl-1; hops; hot; https://doi; https://doi.org/10.1016/j; impact; increase; industrial; industry; instance; italian; italy; j food; j.a; jackowski; jackowski et; journal; karlović; kegs; kerby; kg-1; kim; laboratory; lager; large; life; lower; main; malt; malting; management; market; materials; mbrs; medium; methods; moisture; moresi; mussatto; new; neylon; nutritional; ones; option; organic; overall; packaging; pet; phase; plant; plastic; possible; potential; pre; price; primary; procedure; process; processes; processing; production; products; properties; protein; ranges; raw; recovery; recycled; recycling; research; residues; reusable; reuse; rootlets; sci; science; second; sep; size; small; smaller; soil; solid; source; specific; stainless; starch; steel; step; substrate; sustainable; system; table; technol; thermal; times; transportation; treatment; trub; type; union; university; usage; use; uses; value; vriesekoop; wang; waste; water; wet; wort; yeast; yield cache: ijfs-2123.pdf plain text: ijfs-2123.txt item: #235 of 456 id: ijfs-2126 author: Zhou, Hongkai title: Study on the role of nutrients in food to improve the motion state of athletes date: 2022-04-20 words: 3536 flesch: 60 summary: Compared with the athletes in group A before the experiment as well as in group B after the experiment, the athletes in group A showed a significant increase in fat-free weight, improved athletic performance, increased levels of hemoglobin (Hb) and red blood cell (RBC), and decreased levels of blood lactic acid (BLA) and blood urea nitrogen (BUN) As shown in Table 3, before the experiment, there was no significant difference in body weight and fat-free weight between group A and group B (P > 0.05); after the exper- iment, the fat-free weight and body weight of athletes in the two groups increased slightly, and the fat-free weight of group A was 59.33 ± 3.25 kg, significantly higher than that before the experiment (P < 0.05) and group B, indi- cating that drinking Siraitia grosvenorii water was effec- tive in improving athletes’ fat-free weight. keywords: acid; athletes; bla; blood; body; bun; comparison; composition; content; difference; exercise; experiment; fatigue; figure; food; free; grosvenorii; group; group b; high; human; journal; mmol; motion; nutrients; performance; protein; rbc; science; significant; siraitia; siraitia grosvenorii; sports; state; study; table; training; value; water; weight cache: ijfs-2126.pdf plain text: ijfs-2126.txt item: #236 of 456 id: ijfs-213 author: none title: QUALITY CHANGES of SPOTLESS SHAD DURING STORAGE at DIFFERENT CONDITIONS date: 2016-01-15 words: 8799 flesch: 70 summary: The sample groups were; (i) Control: Fish stored at ambient temperature without ice (C): The container temperature: 17.0°C ± 3.0°C, Fish average temperature: 16.0°C ± 4.0°C. (ii) Fish stored in ice, ratio is at 1:1 (w: w), and at ambient temperature (IAT) 17.0°C ± 3.0°C: Fish temperature fluctuated between 4.0°C and 14.0°C with daily ice replacement (Fish temperature dropped to 4°C in 2 hours after ice addition). keywords: 2000; 2012; acceptable; ambient; amines; analysis; application; b b; b e; bacteria; belly; biogenic; brown; c b; cfu; changes; chemical; conditions; control; counts; day; days; differences; different; effect; et al; evaluation; experimental; fao; fish; fisheries; fishes; food; food sci; fresh; groups; hfb; higher; histamine; iat; ice; initial; irt; ital; j. food; koral; köse; letters; levels; life; limit; log; lowest; mesophilic; method; p<0.05; period; physico; previous; products; psychrophilic; quality; refrigerated; refrigerated storage; refrigerated temperature; results; safety; samples; sci; sensory; shad; shelf; significant; slight; species; spoilage; spotless; statistical; storage; study; superscript; table; tba; temperature; total; turkey; tvb; tyramine; values; viable; vol cache: ijfs-213.pdf plain text: ijfs-213.txt item: #237 of 456 id: ijfs-2132 author: Chu, Heuy-Ling; Fu, Hong-Xuan; Chou, En-Kuang; Lin, Ying-Chun title: Phytochemical component, and antioxidant and vasculo-protective activities of Taiwan cocoa polyphenols by different processing methods date: 2022-02-25 words: 6409 flesch: 52 summary: Keywords: endothelial cells, fermentation and roasting, oxidative damage, Taiwan cocoa polyphenol, vascular protection Introduction The impression of humans toward chocolate products has gradually shifted from desserts to healthcare products, emphasizing the amount of bioactive substances found in cocoa beans. However, few studies are conducted involving the cytoprotection of Taiwan cocoa beans and content levels of catechins and methylxanthine compounds in fermented and unfermented cocoa beans, both of which are expected to have higher phytochemical contents. keywords: absorbance; abts; activities; activity; analysis; antioxidant; antiradical; assay; beans; caffeine; cardiovascular; cells; chu; cocoa; cocoa beans; cocoa extracts; component; compounds; concentration; content; cytotoxicity; damage; data; differences; different; disease; dpph; effect; egcg; endothelial; endothelial cells; epicatechin; extracts; fermentation; fermented; figure; food; formation; free; gallate; generation; h2o2; higher; hplc; intracellular; italian; journal; levels; lower; mean; medium; min; ml-1; mtt; oxidative; pac; phytochemical; polyphenol; potential; present; processing; production; products; protective; radical; related; results; roasted; roasting; ros; samples; scavenging; science; significant; solution; stress; study; taiwan; taiwan cocoa; theobromine; tpc; untreated; vasculo; water; wfrcb; wufcb cache: ijfs-2132.pdf plain text: ijfs-2132.txt item: #238 of 456 id: ijfs-2137 author: Ding, Yubin; Morozova, Ksenia; Scampicchio, Matteo; Morini, Angelo; Ferrari, Massimiliano title: A novel cascade approach to extract bioactive compounds from officinal herbs date: 2022-04-01 words: 4880 flesch: 49 summary: For comparison, individual extraction was also performed, similar to cascade extraction, which compensated for the lost solution (100 mL) before per- forming the analysis. Ultrasonic extraction of phenolic compounds from laminaria japonica aresch using ionic liquid as extraction solvent. keywords: acid; analysis; antioxidant; approach; assays; bioactives; botanical; capacity; cascade; cascade extraction; compounds; content; coularray; dad; detector; dpph; et al; extraction; extraction method; extracts; figure; food; frap; herbal; herbs; high; hplc; https://doi; hydroalcoholic; individual; italian; journal; liquid; maceration; method; min; officinal; orac; peaks; phenolic; poligonum; present; process; profile; ptychopetalum; research; results; sample; saponins; science; series; similar; solid; solution; solvent; step; techniques; total; tpc; traditional; turnera; ultrasound; usa; volume cache: ijfs-2137.pdf plain text: ijfs-2137.txt item: #239 of 456 id: ijfs-2140 author: Kancabas Kilinc, Aslı; Karakaya, Sibel title: The behavior of apricot kernel oil body and proteins during in vitro gastric and intestinal digestion date: 2022-01-25 words: 6543 flesch: 60 summary: 0 min (A) 30 min 60 min 90 min 120 min Italian Journal of Food Science, 2022; 34 (1) 41 Behavior of apricot kernel oil body and proteins during in vitro digestion future research must be conducted on the sensory prop- erties of apricot kernel milk. https:// doi.org/10.1016/0003-2697(76)90527-3 Brodkorb A., Egger L., Alminger M., Alvito P., Assunção R., Ballance S., Bohn T., Bourlieu-Lacanal C., Boutrou R., Carrière F., Clemente A., Corredig M., Dupont D., Dufour C., Edwards C., Conclusion Roasting seems to cause aggregation of oil bodies com- pared to unroasted apricot kernel milk oil bodies. keywords: 2011; 2016; 2019; acid; almond; alternative; apricot; apricot kernel; bands; behavior; bodies; body; chem; composition; contents; different; digested; digestion; digests; end; et al; fatty; figure; food; functional; gallier; gastric; gastric digestion; gastrointestinal; https://doi.org/10.1016/j; hydrolysis; increased; interfacial; intestinal; intestinal digestion; italian; journal; kancabas; karakaya; kda; kernel milk; kernels; kilinc; lipase; lipid; low; method; milk; min; molecular; oil; oil bodies; page; pancreatic; pepsin; physicochemical; plant; potential; present; products; profile; properties; protein; rate; release; roasted; roasted apricot; roasting; samples; science; sds; seeds; sibel; singh; sources; studies; study; total; turkey; type; vegetable; water; weight; zeta cache: ijfs-2140.pdf plain text: ijfs-2140.txt item: #240 of 456 id: ijfs-2141 author: Islam, Monirul; Huang, Yatao; Islam, Md. Serajul; Lei, Ningyu; Shan, Lei; Fan, Bei; Tong, Litao; Wang, Fengzhong title: Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical properties date: 2022-04-02 words: 8181 flesch: 54 summary: Due to its desirable texture and nutritional value, soy protein can be used to make soy protein products by the extrusion process (Wu et  al., 2019). Texture and chemical characteris- tics of soy protein meat analog extruded at high moisture. keywords: 2006; 2012; 2015; 2018; 2019; academy; acid; addition; agr; allergenic; alternatives; analogs; analogues; analysis; angle; animal; anti; cam; characteristics; chem; china; chinese; compact; composition; consumption; content; cooking; crit; cutting; denaturation; development; die; diseases; effect; energy; eng; et al; extraction; extruder; extrusion; factors; fibrous; food; food sci; food science; functional; future; glycinin; health; high; high moisture; hme; hpc; https://doi; https://doi.org/10.1016/j; increase; ingredients; inhibitors; input; int; islam; italian; j food; journal; kumar; legume; low; market; meal; meat; meat analogs; mechanical; micro; moisture; moisture extrusion; moisture meat; nutritional; org/10.1016; palanisamy; parameters; pea; plant; polysaccharides; pressure; process; processing; production; products; properties; protease; protein; quality; references; research; rev; review; riaz; risk; sci; science; screw; seed; significant; singh; soluble; soy; soy meat; soy protein; soybean; soybean protein; spi; starch; structure; table; technol; technology; temperature; texture; texturization; texturized; thermal; treatment; trends; usa; value; van; vegetable; wang; water; wheat; zahari; zhang cache: ijfs-2141.pdf plain text: ijfs-2141.txt item: #241 of 456 id: ijfs-2145 author: Ugarte-Espinoza, Pedro P.; Delgado-Soriano, Victor; Estivi, Lorenzo; Hidalgo, Alyssa; Pascual-Chagman, Gloria title: Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability date: 2021-12-26 words: 7808 flesch: 58 summary: N S CODON Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability Pedro P. Ugarte-Espinoza1, Victor Delgado-Soriano1, Lorenzo Estivi2, Alyssa Hidalgo2*, Gloria Pascual-Chagman1 1Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Av. La Universidad s/n. La Molina, Universidad Nacional Agraria La Molina (UNALM), Lima, Perú; 2Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy *Corresponding Author: Alyssa Hidalgo, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Italy. Optimization trials for oil screw-press extraction Response surface methodology was used to evaluate the effect of different extraction conditions on the response variables, namely, oil recovery (OR), residual oil (RO), oil moisture and volatile matter, acid value (AV), peroxide value (PV), specific extinction at 232 and 268 nm (K232 and Italian Journal of Food Science, 2021; 33 (4) 109 Goldenberry (Physalis peruviana L.) seed oil by gas chromatography as described by Rodríguez et al. (2021). keywords: acid; alimentarius; analysis; anisidine; cake; characterization; chasquibol; chemistry; codex; composition; compounds; conditions; content; crude; data; different; effect; et al; extraction; fatty; following; food; fruit; g/100; goldenberry; gso; high; higher; https://doi; international; italian; journal; kinetics; koh; life; linoleic; linseed; lipid; llanos; lower; matter; methods; moisture; mokhtar; mol; oil; oil recovery; oils; optimization; oxidation; oxidative; peruviana; physalis; physicochemical; pomace; popova; press; pressing; quality; ramadan; rancimat; recovery; residual; response; results; rodríguez; science; screw; seed oil; seeds; shelf; silva; similar; stability; standard; symoniuk; table; technology; temperature; ugarte; value; volatile; yácono cache: ijfs-2145.pdf plain text: ijfs-2145.txt item: #242 of 456 id: ijfs-2161 author: Squeo, Giacomo; Difonzo, Graziana; Baiano, Antonietta; Silletti, Roccangelo; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco title: Quality of frozen stored flavoured olive oils date: 2022-01-27 words: 5384 flesch: 64 summary: Email: giacomo.squeo@uniba.it Received: 2 December 2021; Accepted: 11 January 2022; Published: 27 January 2022 © 2022 Codon Publications OPEN ACCESS PAPER Abstract The purpose of the current research was to study the effects of 6-month frozen storage on the quality parameters and the phenolic profiles of flavoured olive oils (FOO) produced by co-malaxation or infusion using basil, chilli, or chilli–garlic as flavouring ingredients. As oil blending affects physical, chemical, and sensory character- istics of flavoured olive oils. keywords: 0.02↑; 2016; 3,4; baiano; basil; caponio; characteristics; chem; chilli; compounds; conditions; dhpea; differences; different; eda; effect; et al; extra; figure; flavouring; food; foos; freezing; frozen; garlic; hand; increase; infusion; italian; journal; malaxation; method; min; months; oils; olive; olive oils; oxidative; pca; phase; phenolic; polar; quality; results; samples; science; significant; spices; squeo; storage; time; tpc; virgin cache: ijfs-2161.pdf plain text: ijfs-2161.txt item: #243 of 456 id: ijfs-2170 author: Cimini, Alessio; Moresi, Mauro title: Environmental impact of the main household cooking systems—A survey date: 2022-02-23 words: 24096 flesch: 60 summary: Keywords: clean cooking, cooking appliances, cooking fuels, cooking systems, environmental impacts, life cycle assess- ment, PEF standard method, ReCiPe 2016 standard method Introduction Nowadays, cooking of food has become mandatory for humans (Wrangham and Conklin-Brittain, 2003). In India  (Jungbluth et al., 1997) and Nigeria (Anozie et al., 2007), kerosene stoves replaced most of the traditional biomass cookstoves, thanks to governmental fuel subsi- dies to prevent deforestation for cooking fuels. keywords: 2007; 2010; 2012; 2018; 2019; 2021; aberilla; afrane; ag e; agency; air; al l; analysis; appliances; ash; assessment; availability; available; average; benka; bioethanol; biogas; biomass; bl e; burning; c s; carbon; carlsson; case; categories; category; chain; charcoal; cimini; clean; cleaning; climate; co2; coal; combustion; composition; consumption; content; conventional; cooker; cooking; cooking energy; cooking fuels; cooking systems; cookstoves; cooktops; countries; crop; cut; cycle; d m; d w; damage; database; dataset; dec; development; different; dry; e -0; e av; e co; e d; e e; e fo; e le; e m; e nd; e q; e r; e ra; e sc; e ut; ecoinvent; ecosystem; ecotoxicity; efficiency; electricity; emissions; energy; environmental; environmental impact; et al; etc; ethanol; european; eutrophication; firewood; food; footprint; formation; fossil; freshwater; fuels; gas; generation; ghg; global; greater; grid; hager; health; heat; heating; high; higher; home; hotplate; household; https://doi; https://doi.org/10.1016/j; huijbregts; human; impact; improved; india; indoor; induction; infrastructure; international; ip e; italian; italy; ith; journal; k e; kerosene; land; lca; level; life; losses; low; lpg; m ea; m et; main; marine; materials; maximum; medium; methane; methods; microwave; minimum; mix; morawicki; moresi; n e; n m; natural; network; ntiamoah; oil; open; organic; oven; overall; owdsr; owsp; ozone; p e; pasta; pef; people; petroleum; point; pollution; potatoes; power; production; products; quality; radiation; range; rc e; recipe; refinery; renewable; requirements; residues; resource; results; review; rice; s m; scarcity; science; score; singh; solar; solid; sources; specific; standard; studies; study; supply; sustainable; systems; t e; table; technology; temperature; terrestrial; thermal; tio; tio n; total; traditional; transmission; types; typical; united; ur e; use; value; voltage; w s; wastes; water; weighted; wikipedia; wind; wood; world; year; ηcs cache: ijfs-2170.pdf plain text: ijfs-2170.txt item: #244 of 456 id: ijfs-2171 author: Nartea, Ancuta; Lucci, Paolo; Loizzo, Monica Rosa; Tundis, Rosa; Leporini, Mariarosaria; Gervasi, Luigia; Fanesi, Benedetta; Núñez, Oscar; Frega, Natale Giuseppe; Fiorini, Dennis; Pacetti, Deborah title: Is coffee powder extract a possible functional ingredient useful in food and nutraceutical industries? date: 2022-03-08 words: 6599 flesch: 49 summary: Brazil cultivates mailto:monica_rosa.loizzo@unical.it Italian Journal of Food Science, 2022; 34 (1) 141 Is coffee powder extract useful in food and nutraceutical industries? ingredients in formulations of nutraceutical/functional foods rich in antioxidant compounds. C7-A 75 R 25 Decaffeinated coffee blend Arabica 75% (Unknown)/Robusta 25% (Unknown) Italian Journal of Food Science, 2022; 34 (1) 143 Is coffee powder extract useful in food and nutraceutical industries? Windows (Graph Pad Software, San Diego, CA, USA). keywords: 6003; absorbance; abts; acid; activity; amylase; analysis; antioxidant; arabica; beans; blend; carbohydrate; carlo; chlorogenic; coffee; coffee powder; composition; content; control; data; diabetes; different; dpph; dry; effect; enzymes; erba; et al; ethanol; ethanolic; extraction; extracts; food; frap; geographical; glucosidase; ic50; inhibitory; international; italian; italy; journal; loizzo; mg/100; milan; min; nutraceutical; phytochemicals; positive; potential; powder; radical; research; results; roasted; roasting; robusta; sample; science; solution; spectrophotometer; table; test; tfc; tocopherol; total; tpc; values; water cache: ijfs-2171.pdf plain text: ijfs-2171.txt item: #245 of 456 id: ijfs-2173 author: Cerquiglini, Laura; Troiani, Stefania; Gizzi, Chiara; Dei Cas, Michele; Paroni, Rita; Signorelli, Paola; Mencacci, Antonella; Radicioni, Maurizio; Pasquino, Stefano; De Lio, Maria Cristina; Cossignani, Lina; Verducci, Giuseppa; Conte, Carmela; Beccari, Tommaso; Cataldi, Samuela; Albi, Elisabetta title: Two cases of black human breast milk not related to minocycline. A sphingolipidomic approach date: 2022-03-04 words: 5067 flesch: 57 summary: CRT: control milk sample; A and B: black milk samples. Sphingolipid profile of black milk samples demonstrated accumulation of sphingomyelin and ceramide, which could be a sign of impaired lipid metabolism. keywords: acids; analysis; antioxidant; black; black milk; breast; breast milk; breastfeeding; capacity; case; cer; cfu; codini; color; colostrum; composition; content; control; crt; ctr; dark; data; dei; diet; et al; fatty; figure; food; green; hbm; high; higher; human; iii; intake; iron; italian; italy; journal; lipid; maria; mature; mean; metabolism; method; milk; milk samples; minocycline; mothers; oracfl; perugia; pink; possible; properties; report; samples; science; significance; species; sphingomyelin; staphylococcus; statistical; study; sudan; therapy; total; usa; white cache: ijfs-2173.pdf plain text: ijfs-2173.txt item: #246 of 456 id: ijfs-2178 author: Sebastiani, Carla; Arcangeli, Chiara; Torricelli, Martina; Ciullo, Marcella; D’avino, Nicoletta; Cinti, Giulia; Fisichella, Stefano; Biagetti, Massimo title: Marker-assisted selection of dairy cows for β-casein gene A2 variant date: 2022-04-02 words: 4809 flesch: 57 summary: These are encouraging results with the perspective of reaching the goal of producing A2 milk. This effect could be traced back to the increase in the rate of gastrointestinal transit of A2 milk and to the lack of the pro-inflamma- tory effect instead associated with A1 milk consumption (Brooke-Taylor et al., 2017; Kay et al., 2021). keywords: a2 a2; a2 homozygous; a2 milk; a2 variant; a2 β; acid; allele; amino; analysis; ancestral; animals; assisted; bovine; breeding; breeds; c.s; casein; casein a2; cattle; consumption; cows; csn2; dairy; dams; different; effect; et al; food; frequencies; frequency; genetic; genotype; glu; health; heifers; heterozygous; homozygous; human; increase; intolerance; italian; italy; journal; kay; lactose; leu; marker; mas; milk; nutr; particular; pcr; polymorphisms; position; presence; production; proline; protein; related; report; science; scientific; sebastiani; selection; semen; studies; study; table; variants cache: ijfs-2178.pdf plain text: ijfs-2178.txt item: #247 of 456 id: ijfs-2180 author: Lee, Seung-Hyun; Shahbaz, Hafiz Muhammad; Jeong, Se-Ho; Hong, Seok-Young; Lee, Dong-Un title: Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries date: 2022-08-03 words: 6779 flesch: 61 summary: The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. PEF treatment permeabilized the membrane of potato cells. keywords: acrylamide; blanched; cell; chips; color; conductivity; content; control; crispness; crude; different; effect; electric; et al; fat; field; figure; food; food science; french; french fries; fries; frying; https://doi; innovative; intact; italian; journal; lebovka; lee; means; membrane; min; moisture; oil; org/10.1016; overall; pef; pef treatment; permeability; permeabilization; potato; potato tissue; potatoes; processing; properties; pulsed; quality; red; samples; science; standard; strength; sugar; surface; table; technologies; technology; texture; time; tissue; total; treatment; untreated; values; vorobiev; water cache: ijfs-2180.pdf plain text: ijfs-2180.txt item: #248 of 456 id: ijfs-2181 author: Mukhametov, Almas; Mamayeva, Laura; Yerbulekova, Moldir; Aitkhozhayeva, Gulsim title: Fatty acid profile of functional emulsion-based food products containing conventional and unconventional ingredients date: 2022-06-16 words: 6316 flesch: 67 summary: Oils used for blend recipe Blend ratio of oils Amount of oils as related to the total volume of fat emulsion 1 Sunflower, soybean, and flaxseed oils 20:15:10 45 2 Sunflower and pumpkin seeds oils 35:15 50 3 Sunflower, corn, and sea buckthorn oils 30:15:10 55 4 Sunflower, wheat germ, barley, and sea buckthorn oils 5:10:5:10 30 5 Sunflower, millet seed, walnut, and apricot kernel oils 10:15:5:5 35 6 Sunflower, rapeseed, tomato seed, oat, and plum kernel oils 8:8:8:8:8 40 7 Sunflower, sesame, lupine, rye, and flaxseed oil 10:5:5:5:5 45 8 Sunflower, mustard, cherry, buckwheat, and rice oils 10:10:10:10:10 50 9 Olive, wheat germ, barley germ, rosehip, and chestnut oils 15:15:15:5:5 55 92 Italian Journal of Food Science, 2022; 34 (2) Mukhametov A et al. walnut oil exceeded by 2.5 times that determined in apri- cot oil (р ≤ 0.05) and by 1.5 times than that determined in millet seed and sunflower oils (р ≤ 0.05). Following 6 months of storage, the maximum peroxide value obtained was 7.2 mmol of active oxygen (½ O) per kg of oil blend. keywords: acid; barley; blend; body; buckthorn; changes; content; control; corn; curves; different; emulsion; essential; experimental; fatty; fatty acid; figure; flaxseed; food; food products; functional; germ; higher; ingredients; italian; journal; levels; linolenic; linolenic acid; maximum; months; oils; oleic; oleic acid; olive; period; peroxide; peroxide values; products; profile; research; respective; sample; science; sea; storage; study; sunflower; sunflower oil; times; tocopherols; unconventional; values; vegetable; vegetable oils; wheat; ° c cache: ijfs-2181.pdf plain text: ijfs-2181.txt item: #249 of 456 id: ijfs-2202 author: Henkrar, Fatima; Khabar, Lahsen title: Proximate analysis of lipid composition in Moroccan truffles and desert truffles date: 2022-06-10 words: 4433 flesch: 60 summary: In Terfezia truffles, brassi- casterol levels were 98% of the total sterols, while ergos- terol was present in lower amounts (Tejedor-Calvo et al., 2021). (1985), who reported that brassicasterol levels were 98% of total sterols in Terfezia truffles, while ergosterol was registered at very low amounts (0–8%). keywords: acid; analysis; arabia; arid; bokhary; boudieri; brassicasterol; calvo; claveryi; components; composition; content; delastria; desert; ergosterol; et al; extraction; fatty; fatty acid; food; forest; genera; genus; hamza; hexane; italian; journal; khabar; laboratory; leptoderma; linoleic; lipid; mamora; melanosporum; moroccan; moroccan truffles; morocco; palmitic; results; rosea; saudi; science; soil; species; stearic; sterol; studies; study; table; tang; tejedor; terfezia; total; truffles; tuber; university cache: ijfs-2202.pdf plain text: ijfs-2202.txt item: #250 of 456 id: ijfs-2204 author: Centorame, Giorgia; Baldassarre, Maria Pompea Antonia; Di Dalmazi, Giulia; Gambacorta, Francesca; Febo, Fabrizio; Consoli, Agostino; Formoso, Gloria title: Policaptil Gel Retard® reduces body weight and improves insulin sensitivity in obese subjects date: 2022-06-14 words: 3518 flesch: 55 summary: Compared to an LC-LGI diet, the LC-LGI diet plus PGR elicited a greater decrease in fasting insulin (−1.5 ± 1 vs −5.8 ± 4.3, P = 0.025, Table 2) and HOMA-IR index (−0.2 ± 0.9 vs −1.5 ± 1, P = 0.043, Table 2), with a percent change from baseline of −36 % and –37 %, respectively (Figure 1d and 1e). An LC-LGI diet with or without PGR intake reduced weight, BMI, and waist circumference. keywords: baseline; bmi; body; change; children; circumference; clinical; data; day; diet; disease; effects; fasting; fat; food; fpg; gel; glycemic; groups; homa; index; insulin; intake; intervention; italian; journal; lgi; lgi diet; low; mass; metabolic; metformin; obese; obesity; parameters; pescara; pgr; policaptil; quicki; resistance; retard; science; sensitivity; significant; study; subjects; table; waist; weeks; weight cache: ijfs-2204.pdf plain text: ijfs-2204.txt item: #251 of 456 id: ijfs-2212 author: Ishfaq, Muhammad; Hu, Wanying; Hu, Zhihua; Guan, Yurong; Zhang, Ruihong title: A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulations date: 2022-07-29 words: 9308 flesch: 49 summary: The underlying mechanism of ginger’s antioxidant potential were investigated, and it was found that ginger extract reduced the generation of ROS and lipid peroxidation and stimulated the expression of several antioxidant enzymes (Hosseinzadeh et al., 2017). Ginger extract administered at a dose of 100 mg/kg body weight suppressed the elevated expres- sion TNF-α in mice (Habib et al., 2008). keywords: 2015; 2016; 2018; absorption; acid; action; activation; activities; activity; addition; ahmad; akt; anti; anticancer; antioxidant; apoptosis; aqueous; attari; bile; bioactive; bioactive compounds; bioavailability; biological; blood; body; breast; cancer; cardiovascular; cell; chem; chen; china; cholesterol; clinical; colon; compounds; constituents; cytotoxic; delivery; dependent; diabetes; diabetic; dietary; digestive; diseases; disorders; distribution; dose; drug; ebrahimzadeh; effective; effects; enzymes; et al; expression; extract; factor; fat; food; forms; formulations; free; fresh; gastrointestinal; ginger; ginger extract; gingerol; glucose; growth; high; higher; https://doi; https://doi.org/10.1016/j; human; ic50; implications; induced; inflammatory; inhibited; inhibition; insulin; interest; intestinal; ishfaq; italian; journal; kim; level; lines; lipid; liu; lung; m.s; mechanisms; med; mellitus; membrane; memory; metabolism; mice; mol; molecular; multiple; nano; nrf2; nutr; nutritional; obesity; officinale; oleoresin; pathway; peng; pharmacokinetics; pharmacological; phenolic; plasma; platel; potential; prakash; pressure; previous; profile; project; properties; protective; rahman; rats; release; research; review; roscoe; science; serum; shogaol; significant; spices; srinivasan; stress; studies; study; suppression; system; therapeutic; tissues; tnf; toxicol; treatment; type; use; vivo; wang; weight; zhang; zingerone; zingiber cache: ijfs-2212.pdf plain text: ijfs-2212.txt item: #252 of 456 id: ijfs-2217 author: Falciano, Aniello; Romano, Annalisa; García Almendárez, Blanca E.; Regalado-Gónzalez, Carlos; Di Pierro, Prospero; Masi, Paolo title: Effect of the refreshment on the liquid sourdough preparation date: 2022-10-07 words: 3581 flesch: 54 summary: Preparation of sourdoughs Four types of liquid sourdough were prepared, two for each type of flour (Mexican and Italian flour). Following this approach, wheat sourdough with DY 160 is firm dough, while DY 200 is liquid sourdough (Decock and Cappelle, 2005). keywords: acid; bacteria; bread; content; days; different; dinr; dir; dmnr; dmr; fermentation; figure; flour; food; growth; gänzle; incubation; italian; italy; journal; liquid; mean; mexican; microbial; microbiology; moisture; naples; population; preparation; prepared; refreshed; refreshment; results; science; sourdough; sugars; time; total; ufc; values; water; wheat cache: ijfs-2217.pdf plain text: ijfs-2217.txt item: #253 of 456 id: ijfs-2219 author: Bambina, Paola; Malvano, Francesca; Cinquanta, Claudio; Albanese, Donatella; Cirrito, Andrea; Mazza, Francesca; Corona, Onofrio title: Qualitative characteristics of four Sicilian monofloral honeys from Apis mellifera ssp. sicula date: 2023-02-02 words: 4654 flesch: 61 summary: PCA showed the potential to discriminate different honeys in three different quadrants: the second quadrant showed thistle and eucalyptus honey, the third quadrant showed sulla honey, and the fourth quadrant showed chestnut honey. For the sense of smell, this honey registered the highest flo- ral value, while ripe fruitiness, beeswax and hay were less marked, owing to the presence of norisoprenoids Mineral content Chemical evaluation of the most common minerals pres- ent in honey samples was performed. keywords: activity; analysed; analysis; anova; antioxidant; ash; bees; black; botanical; characteristics; chemical; chemistry; chestnut; chestnut honey; colour; composition; content; differences; different; eucalyptus; figure; food; gae; geographical; higher; highest; honey; honey samples; index; intensity; italian; journal; level; lowest; measurements; mellifera; methods; mineral; monofloral; origin; palermo; phenolic; physico; principal; results; ripe; samples; science; sensory; sicilian; sicula; significant; ssp; subspecies; sulla; sulla honey; taste; temperature; test; thistle; total; tukey; value; yellow cache: ijfs-2219.pdf plain text: ijfs-2219.txt item: #254 of 456 id: ijfs-2225 author: Yu, Jiasi; Hu, Wei; Wu, Dan; Ding, Yun; Wang, Xin; Liu, Ping title: Determination of aspartame and alitame in liquid dairy products and milk-containing beverages in the Chinese market date: 2022-10-06 words: 5495 flesch: 54 summary: Food sweeteners and their applications. Artificial sweeteners in food can change the number of intestinal bacteria, increase the patho- genicity of intestinal bacteria, and interfere with the normal environment of human and animal intestinal mucosa (Bian et al., 2017; Swidsinski et al., 2009; Zuo et al., 2018). keywords: acesulfame; added; additives; alitame; analysis; artificial; artificial sweeteners; aspartame; beverages; bowel; chemical; china; chinese; chromatography; concentrations; consumption; dairy; detection; determination; disease; drinks; et al; flow; food; food science; gut; g–1; health; high; hplc; https://doi; human; increase; inflammatory; intake; intestinal; italian; jinan; journal; kinds; label; liquid; liu; market; methanol; method; milk; mixed; ml–1; mobile; non; obesity; performance; phase; pregnancy; products; rate; recovery; results; samples; science; simultaneous; solutions; standard; study; sugar; sweeteners; synthetic; synthetic sweeteners; table; taste; technology; type; use; wang; water cache: ijfs-2225.pdf plain text: ijfs-2225.txt item: #255 of 456 id: ijfs-2236 author: Chekroud, Zohra; Djerrab, Leila; Rouabhia, Amer; Dems, Mohamed Abdesselem; Atailia, Imane; Djazy, Faiçal; Smadi, Mustapha Adnane title: Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoides date: 2022-08-23 words: 7183 flesch: 53 summary: Date syrup by-products are abundant and inexpensive sources for PHB production that may decrease the costs of bioplastic production. The main constraint in PHB production is accounted to the cost of raw mate- rials, thus the use of cheap carbon sources like agro food wastes cloud be highly significant (Singh et al., 2013). keywords: accumulation; acid; agitation; algeria; analysis; anova; bacillus; bacterial; best; biopolymer; biotechnology; black; carbon; cdw; cells; centrifuged; chekroud; chemical; concentration; conditions; content; crotonic; date; date syrup; different; distilled; effect; error; figure; fisher; food; fruits; glucose; growth; h2so4; high; hoc; hplc; hydrolyzed; incubation; isolated; italian; journal; letters; lsd; maximum; mean; medium; microbiology; min; msm; nitrogen; optimization; paramycoides; phb; phb accumulation; phb content; phb production; polyhydroxybutyrate; post; producing; production; products; pure; rate; research; results; rpm; science; significant; singh; skikda; soil; solution; source; standard; strain; sudan; sugars; syrup; test; time; total; treatment; triplicates; university; wastes; water; yield cache: ijfs-2236.pdf plain text: ijfs-2236.txt item: #256 of 456 id: ijfs-2238 author: Allai, Farhana Mehraj; Azad, Z.R.A.A.; Dar, B.N.; Gul, Khalid title: Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour date: 2022-10-27 words: 13304 flesch: 56 summary: The increased moisture content and temperature might increase the gelatiniza- tion of starch, where the granules of starch are disinte- grated and more water remains bound to it, resulting in enhanced WHC (Wang et al., 2019b). In food industry, cereals are predominantly used as the base ingredient for the development of extruded prod- ucts, but the trend is now changing and shifting towards the healthy ingredients due to the increased incidences of chronic diseases (Naseer et al., 2021). keywords: acceptability; activity; al pouches; allai; analysis; antioxidant; attributes; barley; barrel; barrel temperature; breakfast; capacity; cereals; characteristics; chestnut; colour; composition; conditions; content; cooking; corn; crispiness; density; design; developed; development; different; effect; energy; engineering; et al; expansion; extrudates; extruded; extrusion; feed; feed moisture; ffa; fibre; figure; flour; food; food science; force; free; functional; hardness; higher; horse; https://doi; hydration; ihcf; increase; independent; index; indian; ingredients; international; italian; jabeen; journal; ldpe; lei; linear; longitudinal; low; mechanical; method; min; mixture; models; moisture; moisture content; months; non; nutritional; packaging; parameters; phenolic; physical; physicochemical; piece; pouches; prepared; process; processing; products; properties; quality; range; reduction; regression; research; response; results; rice; rpm; sample; science; screw; sensory; shear; shelf; significant; sme; snacks; speed; stability; starch; storage; structure; surface; swelling; table; technology; temperature; test; textural; texture; total; values; variables; volume; water; wbf; wcf; whc; wheat; wholegrain; wwf cache: ijfs-2238.pdf plain text: ijfs-2238.txt item: #257 of 456 id: ijfs-224 author: none title: ORGANIC AND CONVENTIONAL FOODS: DIFFERENCES IN NUTRIENTS date: 2016-06-21 words: 7219 flesch: 50 summary: Consumer confidence in organic food is based both in lowering environmental impacts and health diseases. The heterogeneity of published results does not permit to conclude definitely the higher presence of nutrients in organic foods; even there are clear evidences for some antioxidants. keywords: 2002; 2012; 2013; 2015; absence; acid; agricultural; amino; analysis; antioxidant; authors; brandt; capacity; carotene; chemical; chlorogenic; comparative; comparison; composition; compounds; content; conventional; conventional foods; crops; cultivar; cultivation; data; design; differences; different; domagala; environmental; essential; et al; factors; farming; farms; fatty; food; food sci; fresh; fruit; gastol; health; higher; human; influence; ital; j. food; j. sci; juices; levels; linoleic; literature; lower; management; metabolites; methods; minerals; nitrogen; non; numeric; nutrient; nutritional; oil; oils; olive; organic; organic agriculture; organic conventional; organic food; parameters; pesticides; phenolics; plant; polyphenols; produce; production; products; properties; pufas; quality; respect; results; review; samples; sci; season; significant; soil; statistical; studies; study; swiatkiewicz; systematic; systems; threonine; tomatoes; total; use; van; vegetables; vitamins; vol; weight; years cache: ijfs-224.pdf plain text: ijfs-224.txt item: #258 of 456 id: ijfs-2241 author: Nitikornwarakul, Chawakwan; Wangpradid, Rodjanawan; Sirimuangmoon, Chirat; Lekjing, Somwang; Nishioka, Akihiro; Koda, Tomonori title: Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process date: 2022-08-06 words: 7106 flesch: 61 summary: 6.6 ± 0.5b 6.3 ± 0.4b 5.8 ± 0.5c 5.6 ± 0.3c Taste 7.7 ± 0.9a 7.7 ± 0.9a 7.9 ± 0.9a 7.1 ± 0.5b 7.1 ± 0.5b 7.1 ± 0.5b 7.1 ± 0.4b Ease of swallowing 7.9 ± 0.7a Formulation I II III Carbohydratens 45.35 ± 0.09 45.05 ± 0.12 45.00 ± 0.06 Proteinns 16.77 ± 0.24 17.03 ± 0.36 17.31 ± 0.31 Fatns 22.64 ± 0.18 22.29 ± 0.21 21.84 ± 0.41 Moisture contentns 5.59 ± 0.25 6.06 ± 0.32 6.15 ± 0.29 Ashns 5.32 ± 0.34 5.37 ± 0.33 5.34 ± 0.47 Total Dietary Fiberns 4.33 ± 0.07 4.20 ± 0.10 4.36 ± 0.05 Total Energy (kcal) 379 ± 0.2 453 ± 0.2 529 ± 0.1 Values are presented as mean ± standard deviation. keywords: 0.6a; acceptance; acids; activity; analysis; appearance; bouillon; bran; carbohydrate; chemical; color; consumer; content; cube; design; developed; development; deviation; diet; different; ease; elderly; elderly diet; energy; et al; fat; flavor; flour; food; food science; formulations; health; heat; hedonic; high; iii; ingredients; instant; italian; journal; kcal; main; methods; milling; mix; moisture; months; nitikornwarakul; nutrients; nutritional; nutritious; oil; overall; packaging; panelists; physical; pigmented; porridge; portion; product; properties; protein; proximate; quality; requirements; research; rice; rice flour; salmon; science; score; sensory; sesame; shear; standard; storage; study; suitable; table; taste; technology; test; thailand; total; university; values; water; years cache: ijfs-2241.pdf plain text: ijfs-2241.txt item: #259 of 456 id: ijfs-2242 author: Ceccarini, Maria Rachele; Codini, Michela; Cataldi, Samuela; Fioretti, Bernard; Brecchia, Gabriele; Albi, Elisabetta; Beccari, Tommaso title: Licium Barbarum cultivated in Italy: Chemical characterization and nutritional evaluation date: 2022-09-02 words: 5555 flesch: 55 summary: Of late, Goji berries (GBs) used in traditional Chinese medicine are becoming very popular also in the Occidental world because of their properties, such as antioxidant (MA et al., 2019), anti-aging (Gao et al., 2017), anti-cancer (Ceccarini et al., 2016a; Georgiev et al., 2019), neuroprotective (Xing et al., 2016), antidiabetic (Zhao et al., 2020), immu- nomodulatory (Yang et al., 2013), anti-inflammatory (Chen et al., 2020), and others activities, such as hor- monal profile and reproductive performance in live- stock animals (Andoni et al., 2021; Brecchia et al., 2021; Agradi et al., 2022). Georgiev et al., 2019), anti-inflammatory (Amagase and Farnsworth, 2011; Chen et al., 2020), and immunomodulatory (Yang et al., 2013) activities. keywords: 2012; 2013; 2015; 2020; abundant; acid; activities; activity; aging; antioxidant; asian; average; barbarum; berries; berry; bertoldi; bertoldi et; blood; carotenoid; ceccarini; cell; characterization; chemical; chen; china; chinese; composition; content; cossignani; daily; data; day; deviation; diet; dietary; different; effects; elements; essential; et al; evaluation; fatty; food; fresh; fruits; gbs; goji; health; higher; https://doi; intake; italian; italian gbs; italy; journal; lipid; lycium; lycium barbarum; main; mean±; medicine; mg/100; mineral; mongolia; montesano; niro; nutritional; origin; perugia; polysaccharides; portion; potassium; properties; rda; research; samples; science; sodium; source; spp; standard; sterol; studies; supplementation; table; total; toxic; values; wang; yang; zeaxanthin; zhang cache: ijfs-2242.pdf plain text: ijfs-2242.txt item: #260 of 456 id: ijfs-2246 author: Horrillo, Andres; Díaz-Caro, Carlos; Crespo-Cebada, Eva; Tejerina, David; Javier Mesías, Francisco; Rodríguez-Ledesma, Antonio; García-Torres, Susana title: Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids date: 2022-11-15 words: 10127 flesch: 58 summary: Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed. In this sense, the preven- tion of oxidation of the proteins and lipids becomes essen- tial for the preservation of the shelf life of meat products, with additives becoming necessary to attain this. keywords: 2021; acceptance; account; acids; addition; additives; analysis; antioxidant; attributes; awareness; beef; benefits; breed; burgers; case; category; cherries; cherry; chicken; comments; consumer; consumption; content; cózar; decision; development; different; discussion; effect; eldesouky; enhanced; et al; extremadura; f.j; factors; fatty; flavour; focus; food; food science; frequency; group; healthy; home; horrillo; importance; information; ingredients; italian; journal; label; lamb; lamb burgers; lamb meat; low; meat; meat products; meat science; mention; mesias; method; natural; natural ingredients; new; nutritional; nuts; opinions; order; organoleptic; origin; packaging; participants; pecan; people; perceptions; place; population; potential; preference; premium; price; production; products; properties; pufa; purchase; purchasing; purpose; qualitative; quality; relevant; research; results; science; sensory; session; spain; spanish; species; studies; study; systems; table; tasting; terms; time; total; traditional; type; use; vergara; willingness; years cache: ijfs-2246.pdf plain text: ijfs-2246.txt item: #261 of 456 id: ijfs-2248 author: Zu, Xiao-yan; Huang, Ya-qi; Zhao, Ya-jing; Xiong, Guang-quan; Liao, Tao; Li, Hai-lan title: Peptide extraction from silver carp (Hypophthalmichthys molitrix) scales via enzymatic hydrolysis and membrane filtration date: 2023-05-03 words: 6469 flesch: 60 summary: Amino acid Proportion (%) Enzymatic hydrolysate M1 peptides M2 peptides Asp - 0.59 ± 0.01 0.72 ± 0.05 Thr 0.25 ± 0.00 0.55 ± 0.00 - Ser 0.47 ± 0.03 1.76 ± 0.02 - Glu 1.71 ± 0.03 - 1.69 ± 0.08 Pro - 0.34 ± 0.00 - Ala 1.73 ± 0.03 4.55 ± 0.08 3.37 ± 0.02 Previous studies on fish scale peptides have mainly focused on the structure of fish scales and the physi- cochemical properties of their peptides. keywords: aas; acid; agricultural; amino; analysis; antioxidant; ap1; carp; china; co.; collagen; concentration; conditions; different; dose; effect; enzymatic; et al; experiments; extraction; factor; figure; filtrates; filtration; fish; flux; food; free; groups; high; higher; hydrolysis; interaction; italian; journal; liquid; material; membrane; min; model; molecular; operating; optimization; peptide yield; peptides; permeability; pressure; processing; production; products; properties; protease; ratio; response; results; scales; science; scsp; significant; silver; single; solution; studies; surface; table; technology; temperature; tilapia; time; value; volume; water; weight; yield cache: ijfs-2248.pdf plain text: ijfs-2248.txt item: #262 of 456 id: ijfs-2250 author: Yeşiloğlu Cevher, Elçin title: Some technical properties of dried Terminalia chebula (kara halile) for use in harvest and post-harvest processing date: 2022-12-07 words: 6917 flesch: 62 summary: Trends similar to the effect of moisture content on the sphericity of T. chebula dried fruit were reported by Vashishth et al. (2020) for horse gram, Gharibaahedi et  al. The increase in moisture content of T. chebula dried fruit caused an increase in both dynamic and static friction coefficients. keywords: 2019; agric; agricultural; angle; area; bulk; cevher; chebula; chebula fruit; coefficient; compression; court; deformation; density; diameter; different; dynamic; effect; energy; eng; engineering; equation; equipment; et al; fabric; figure; food; force; friction; fruit; galvanized; geometric; harvest; increase; int; italian; journal; mass; maximum; mean; mechanical; mechanical properties; minimum; moisture content; nut; pathak; physical; physical properties; porosity; post; processing; product; properties; regression; relationship; repose; results; rubber; rupture; science; seed; sheet; sphericity; stainless; static; steel; studies; study; surface; t. chebula; terminalia; test; true; values cache: ijfs-2250.pdf plain text: ijfs-2250.txt item: #263 of 456 id: ijfs-2251 author: Pourzafar, Zohreh; Elhamirad, Amir Hossein; Zenoozian, Masoud Shafafi; Armin, Mohammad title: Optimization of producing functional sponge cake using a combination extract of green tea, white tea, and ginger date: 2023-05-02 words: 6730 flesch: 63 summary: The acidity decreased significantly with increase in the concentra- tion of tea extracts. Table 3 shows that the effects of green tea extract (A and A2) and white tea extract (B and B2) on fat content were significant (p < 0.05); however, the effect of other parameters on fat content was not significant (p > 0.05). keywords: 2020; acceptance; acidity; activity; analysis; anova; antioxidant; appearance; bakery; cake; chem; color; company; compounds; concentration; content; data; effect; experimental; extract; fat; figure; fit; flavor; flour; food; functional; ginger; ginger extract; good; green tea; health; high; increase; ingredients; iran; italian; journal; methodology; model; moisture; oil; overall; peroxide; phenolic; plant; pourzafar; powder; prob; products; properties; quality; response; results; samples; science; scores; sensory; significant; source; sponge; surface; table; tea; tea extract; tech; total; value; variance; white tea cache: ijfs-2251.pdf plain text: ijfs-2251.txt item: #264 of 456 id: ijfs-2253 author: Hussain, Syed Zameer; Gaffar, Rumaisa; Naseer, Bazila; Qadri, Tahiya; Shah, Uzma Noor; Reshi, Monica title: Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks date: 2022-12-29 words: 9214 flesch: 62 summary: The micrograph depicted in Figure  1G demonstrates that in water chestnut flour starch granules are somewhat irregu- lar and asymmetric in shape with a rough surface. The highest values of water absorption index and water solubility index were recorded in the case of green banana flour–based snacks. keywords: acceptability; analysis; ash; banana; banana flour; barley; barley flour; carbohydrate; case; characteristics; chestnut; chestnut flour; color; content; cooking; corn; corn flour; crude; determined; development; different; different flour; effect; et al; evaluation; expansion; extrudates; extruded; extrusion; fat; fiber; figure; flour; flour samples; food; food science; granules; green; green banana; hardness; higher; highest; hussain; india; international; italian; journal; lower; lowest; maize; materials; micrograph; min; moisture; par; parameters; peak; physicochemical; potato; potato flour; presence; properties; protein; range; ratio; research; rice; rice flour; samples; science; sem; sensory; singh; sme; snacks; sources; starch; starch content; starch granules; structure; study; table; technology; temperature; time; viscosity; wai; water; weight; wheat; wheat flour; wsi cache: ijfs-2253.pdf plain text: ijfs-2253.txt item: #265 of 456 id: ijfs-2259 author: D’Alessio, G.; Flamminii, F.; Faieta, M.; Pittia, P.; Di Mattia, C.D. title: Pea protein isolates: emulsification properties as affected by preliminary pretreatments date: 2022-12-02 words: 5066 flesch: 46 summary: On the contrary, at the lowest pro- tein concentrations (1.0 and 1.5% w/w), the emulsified systems stabilized with centrifuged pea proteins (E-C) showed polydisperse population (Figure 2B), becoming monomodal only with the increase in protein concen- tration, with a concentration-dependent behavior. Generally, globulins have poor solubility, and various studies have highlighted how different environmental conditions (pH, ionic strength, and protein concentration) can have a deep impact on their technological properties (Burger and Zhang, 2019; Kimura et al., 2008; keywords: adsorption; analysis; aqueous; behavior; centrifugation; centrifuged; concentration; corresponding; data; different; dispersions; distribution; droplet; d’alessio; emulsifying; emulsions; et al; figure; flocculation; food; fraction; higher; hydrocolloids; increase; index; insoluble; interface; interfacial; isolate; italian; italy; journal; lowest; materials; model; non; oil; particle; pea; pea protein; physical; plant; ppi; properties; protein; protein concentration; results; role; science; size; stability; stabilization; surface; systems; technological; tension; values; viscosity; water; zhang cache: ijfs-2259.pdf plain text: ijfs-2259.txt item: #266 of 456 id: ijfs-2262 author: Jabeen, Asma; Malik, Geetika; Mir, Javid Iqbal; Rasool, Rozy title: Nutrigenomics: linking food to genome date: 2023-01-26 words: 10526 flesch: 51 summary: The exogenous environ- mental factors that also include dietary nutrients and the genetic makeup of an individual play an important role in expression of a phenotypic trait via the central dogma of biology (Reddy et al., 2017). Over the 20th cen- tury, nutritional scientists focused on the discovery, use, and administration of vitamins and minerals in order to treat the deficiency diseases such as scurvy in the case of vitamin C deficiency; colon cancer, heart disease, and immune dysfunction due to vitamin E deficiency; colon cancer, heart disease, and immune dysfunction due to folic acid deficiency; kwashiorkor and marasmus due to protein deficiency; nerve problem and memory loss due to deficiency of niacin (Dwivedi et al., 2014; Mitra et al., 2005). keywords: acid; activity; advances; allyl; american; analysis; approach; association; b12; basis; benefits; bioactive; biochemical; biology; blood; breast; cancer; carbohydrate; carcinogenesis; cardiovascular; cells; certain; cholesterol; chrebp; chromatin; chromosome; chronic; clinical; common; components; compounds; content; curcumin; current; damage; data; deficiency; development; diabetes; dietary; diets; different; diseases; disorders; dna; dnmt; effects; element; environmental; epigenetic; essential; et al; expression; extract; factor; fang; fatty; fenech; figure; folate; food; food science; functional; garlic; gene; gene expression; genetic; genistein; genome; glucose; growth; hca; health; histone; https://doi.org/; human; important; indian; individual; influence; information; inhibitor; insulin; interactions; international; italian; j.m; journal; kersten; key; knowledge; kumar; lee; level; life; lifestyle; lipid; liver; loss; makeup; mechanisms; medical; medicine; metabolic; metabolites; methylation; micronuclei; micronutrients; molecular; müller; nature; new; non; novel; nuclear; nutrients; nutrigenomics; nutrition; obesity; oxidative; paluszczak; patients; personalized; perspectives; physiological; plant; polyphenols; possible; potential; prevention; products; profile; promoter; protein; proteome; public; reactivation; receptor; red; regulation; related; repair; replication; research; response; review; rich; risk; role; science; sequencing; specific; strategies; studies; study; suppl; synthesis; systems; table; taste; technology; testing; tests; toxicology; transcription; treatment; turmeric; understanding; van; vegetables; vitamin; wang; zhang cache: ijfs-2262.pdf plain text: ijfs-2262.txt item: #267 of 456 id: ijfs-2264 author: Park, Jae Hong; Lee, Sang In; Kwon, Woo Sung; Cho, Sungbo; Kim, In Ho title: Health benefits of co-supplementing mealworm protein hydrolysate and cranberry fruit extract date: 2023-01-02 words: 5926 flesch: 58 summary: In this study, the number of Clostridium bacteria was sig- nificantly lower in the mice fed on MWPH supplemented diet, showing that MWPH supplementation inhibits the growth of harmful microorganisms in the intestine. However, MWPH supplementation increased spleen weight in this study. keywords: acids; active; activity; amino; animal; antioxidant; bacteria; benefits; blood; body; cell; cfe; cfe supplementation; compounds; concentration; cranberries; cranberry; cytokines; diet; dna; effects; enzyme; et al; ethanol; expression; extract; extraction; fecal; fed; feed; food; fruit; gene; gpx; growth; health; hydrolysate; il-1β; il-6; immune; inflammatory; italian; journal; kim; larvae; lee; levels; mealworm; methods; mice; microbiota; molecular; molitor; mwph; mwph cfe; nutrition; organ; park; peptides; ppm; protein; relative; research; samples; science; sem; serum; sod; source; spleen; study; supplementation; table; tenebrio; tnf; total; unhydrolyzed; university; water; weight; yellow; ymw cache: ijfs-2264.pdf plain text: ijfs-2264.txt item: #268 of 456 id: ijfs-2267 author: Berkel Kaşıkçı, Müzeyyen; Bağdatlıoğlu, Neriman title: Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins date: 2022-10-06 words: 7287 flesch: 57 summary: The ferric reducing antioxidant power (FRAP) method was used according to (Liu et al., 2008; Wang et al., 2012). Italian Journal of Food Science, 2022; 34 (4) 7 Assessment of the bioaccessibility of phenolic compounds and antioxidant activity Table 6. ABTS, DPPH, and FRAP antioxidant activity values for gherkins. keywords: absorbance; abts; acid; activity; activity values; agric; analysis; antioxidant; antioxidant activity; assessment; bioaccessibility; brine; cabbage; chem; chloride; coefficients; compounds; content; control; correlation; deionized; determined; different; digestion; dpph; effect; et al; extract; fermentation; flavonoids; folin; food; frap; free; gae/100; gastric; gherkin; graph; https://doi; increase; indexbox; inhibition; int; intestinal; italian; journal; letters; level; liu; mean; method; mmol; org/10.1016; perez; phenolic; phenolic compounds; pickled; pickled cabbage; pickled gherkin; pickling; procedure; process; properties; pure; raw; res; research; results; salt; sample; science; significant; similar; sodium; study; te/100; tfc; total; tpc; trolox; turkey; values; vegetables; volume; water; white; white cabbage cache: ijfs-2267.pdf plain text: ijfs-2267.txt item: #269 of 456 id: ijfs-2269 author: Stasi, Antonio; Baiano, Antonietta title: A pre-competitive research on frozen gnocchi: quality evaluation and market survey date: 2023-06-20 words: 9885 flesch: 54 summary: Results of seemingly unrelated regression estimating preferences of frozen gnocchi consumers. O N S CODON A pre-competitive research on frozen gnocchi: quality evaluation and market survey Antonio Stasi and Antonietta Baiano* Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), University of Foggia, Via Napoli, Foggia, Italy *Corresponding Author: A. Baiano, Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), University of Foggia, Via Napoli, 25-71122 Foggia, Italy. keywords: /kg; 102a; 2017; absent; activity; agriculture; analysis; available; bacteria; baiano; basil; case; cauliflower; cauliflower pieces; characteristics; cheese; chemical; coliforms; competitive; conditions; consumer; consumption; content; cooking; data; differences; different; effects; enumeration; european; family; figure; flour; following; food; food science; formulations; free; fresh; frozen; frozen gnocchi; gluten; gnocchi; growth; high; higher; horizontal; https://www.google.it/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahukewirvpchmvfpahwlqaqkhtxhdfcqfjacegqibhab&url=http%3a%2f%2fwww3.regione.molise.it%2fflex%2fcm%2fpages%2fserveattachment.php%2fl%2fit%2fd%2ff%25252fc%25252fb%25252fd.eb18c9d1dc7bc28360b4%2fp%2fblob%253aid%253d13767%2fe%2fpdf&usg=aovvaw2wcfzvvccmiebxusdxx13z; important; income; ingredients; international; iso; istisan; italian; italy; journal; july; level; listeria; market; members; method; microbiological; microbiology; model; moisture; moulds; n.d; number; nutritional; online; organization; parameters; pasta; pay; pieces; positive; potato; preferences; prepared; presence; price; product; production; pseudomonas; pumpkin; purchase; quality; research; respondents; results; salt; samples; science; sensory; shape; significant; sovereignty; spinach; spp; standardization; stasi; storage; survey; table; temperature; test; tomato; total; traditional; traditional gnocchi; transparent; types; uni; variable; water; willing; willingness; yeasts cache: ijfs-2269.pdf plain text: ijfs-2269.txt item: #270 of 456 id: ijfs-2279 author: Şanlıbaba, Pınar title: Fermented nondairy functional foods based on probiotics date: 2023-03-10 words: 12175 flesch: 55 summary: A daily intake of approxi- mately 100 g of probiotic food products should be con- sumed to reach these counts of viable probiotic cells (Küçükgöz and Trzaskowska, 2022; Terpou et al., 2019). Probiotic strain Lactobacillus casei CRL431 was added in traditional Turkish dry–fermented sausage, namely sucuk (Bağdatli and Kundakci, 2016). keywords: 299v; ac ill; acidophilus; activity; addition; anti; apple; applications; applied; aspri; authors; bacteria; bacteriodes; beneficial; benefits; beverage; bifidobacterium; biotechnology; body; boza; brevis; cabbage; candida; casei; cell; cereal; cerevisiae; cfu; characteristics; cholesterol; consumption; count; cultures; dairy; days; definition; delbrueckii; dietary; different; disease; dry; effects; enterococcus; et al; example; fermentation; fermented; fermentum; fibers; food; food products; food science; fruit; functional; functional food; functional probiotic; gastrointestinal; growth; gut; health; high; host; https://doi; human; immune; important; international; intolerance; italian; japanese; journal; juice; kimchi; kombucha; kumar; kumar et; küçükgöz; l ac; la ct; lab; lactis; lactobacillus; lactobacillus acidophilus; lactobacillus brevis; lactobacillus casei; lactobacillus delbrueckii; lactobacillus fermentum; lactobacillus paracasei; lactobacillus plantarum; lactobacillus rhamnosus; lactobacillus spp; lactobacillus strains; lactococcus; lactose; lacto­; leuconostoc; lime; llu s; log; low; main; meat; microbial; microbiology; microflora; microorganisms; milk; millet; miso; misra; natto; nondairy; nutrition; ob ac; ogi; panghal; paracasei; pathogenic; pediococcus; pickle; plantarum; positive; potential; probiotic; probiotic bacteria; probiotic cultures; probiotic foods; probiotic products; processing; production; products; raw; research; review; rhamnosus; saccharomyces; sausage; science; shalgam; song; soy; soybean; soymilk; species; spp; starter; storage; strains; subsp; sweet; synbiotics; technology; tempeh; temperature; tomato; tract; traditional; treatment; trzaskowska; turkish; types; use; vegetable; viability; viable; water; watermelon; weeks; world; yeast; şanlıbaba cache: ijfs-2279.pdf plain text: ijfs-2279.txt item: #271 of 456 id: ijfs-228 author: stella, simone; bernardi, cristian; cattaneo, patrizia; colombo, fabio; tirloni, Erica title: Evaluation of the in vitro antimicrobial activity of mixtures of Lactobacillus sakei and L. curvatus isolated from Argentine meat and their application on vacuum-packed beef date: 2016-05-31 words: 6548 flesch: 55 summary: Generally, L. curvatus mixture resulted significantly more effective if compared to L. sakei mixture (P = 0.0383), showing also a higher prevalence of halos > 20 mm (19.4% of the plates inoculated with the L. curvatus mixture vs 5.5% of those inoculated with L. sakei mixture). Target strains L. curvatus mixture L. sakei mixture Escherichia coli ATCC 25922 8.3±1.5 13.3±3.8 keywords: 2008; acid; activity; addition; antagonistic; antimicrobial; applied; atcc; bacteria; beef; broth; castellano; cfu; clc; cls; colour; control; cultures; curvatus; differences; different; effect; enterobacteriaceae; et al; food; g-1; gram; growth; halos; hue; inhibition; inoculated; iso; ital; journal; l. sakei; lab; lactic; lactobacillus; level; listeria; log; lower; meat; microbiology; microorganisms; mixture; mrs; order; oxoid; pathogenic; potential; products; pseudomonas; sakei; samples; sci; species; spoilage; strains; substrate; supernatants; t60; target; test; tubes; vacuum; vignolo; vitro; vol cache: ijfs-228.pdf plain text: ijfs-228.txt item: #272 of 456 id: ijfs-2286 author: El Chami, Antonio; Conte, Paola; Hassoun, Georges; Piga, Antonio title: Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil date: 2023-02-26 words: 10530 flesch: 65 summary: Fatty acids Samples BAn1 BAd1 BAn2 BAd2 ΣSFA 17 ± 0a 17 ± 0a 17 ± 0a 17 ± 0a ΣMUFA 74 ± 0b 74 ± 0a 71 ± 0c 71 ± 0c ΣPUFA 8.74 ± 0.02c 8.33 ± 0.01d 11 ± 0b 11 ± 0a MUFAs–PUFAs 8.46 ± 0.01b 8.91 ± 0.01a 6.69 ± 0.001c 6.64 ± 0.03d C18: 1–C18: 2 9.08 ± 0.005b 9.52 ± 0.01a 7.06 ± 0.002c 7.00 ± 0.02d Mean values ± standard deviation: within rows, values with the same superscript letters do not differ significantly from each other for each fatty acid according to LSD test (p < 0.05). 0.00d 42 ± 1c 2.50 ± 0.02c LAd2 0.33 ± 0.00a 6.21 ± 0.68a 31 ± 0b 377 ± 1a 186 ± 23a,b 1.10 ± 0.01a 56 ± 3a 3.10 ± 0.02a Mean values ± standard deviation: within columns, values with the same superscript letters do not differ significantly from each other for each oil parameter according to LSD test (p < 0.05). keywords: 0.001a; 0.002b; 2012; 2017; acid; acidity; activity; adult; adult trees; age; altitude; analysis; ancient; antioxidant; antonio; bechmizzine; c16; c17; c18; c20; chami; chemical; chlorophyll; climatic; components; composition; conditions; content; crop; cultivation; data; different; effect; environmental; et al; extraction; factors; fatty; fatty acid; figure; food; free; fruit; harvest; higher; highest; influence; ioc; italian; journal; kad; kan; kawkaba; kfaraaka; kg–1; lad; lan; lebanese; lebanon; linoleic; lower; lsd; maximum; mean; method; min; monounsaturated; months; mufas; observed; oil; oils; oleic; oleic acid; olive; olive oil; palmitic; parameters; pc1; peroxide; physicochemical; polyphenols; principal; quality; rainfall; ratio; recorded; region; results; ripening; samples; science; season; second; soil; standard; study; sum; table; temperature; test; time; tocopherols; total; trees; values; virgin; virgin olive; year; yield; σpufa; σsfa cache: ijfs-2286.pdf plain text: ijfs-2286.txt item: #273 of 456 id: ijfs-2290 author: Ma, Yao-yao; Zhao, Xiao-ni; Zhou, Lan; Li, Sheng-nan; Bai, Juan; Shi, Ling-li; Hua, Fang; Zhou, Peng title: Pretreatment of kaempferol-3-O-rutinoside protects H9c2 cells against LPS-induced inflammation through the AMPK/SIRT1 pathway date: 2023-04-17 words: 5309 flesch: 57 summary: For pharmacodynamic study, H9c2 cells were divided into the following three groups: control group, model group (10-μg·ml-1 LPS), and KR group (25-μM KR). To further investigate the effect of KR on AMPK, H9c2 cells were divided into the following five groups: con- trol group, model group, KR group, Compound C group (10-μM Compound C), and KR+Compound C group (25-μM KR + 10-μM Compound C). keywords: 0.0; 10µg; acid; activation; activity; ami; ampk; anhui; anti; apoptosis; assay; cardiovascular; cells; chen; china; compound; control; detection; docking; effect; energy; et al; expression; figure; food; function; group; h9c2; https://doi; hua; il-1β; il-6; important; inflammation; inflammatory; injury; italian; journal; levels; lps; mechanism; model; molecular; mrna; myocardial; pathway; protective; protein; rate; related; results; reverse; role; rutinoside; science; signal; sirt1; study; tea; tnf; values; wang; yao; zhang; zhao; zhou cache: ijfs-2290.pdf plain text: ijfs-2290.txt item: #274 of 456 id: ijfs-2298 author: Jurasova, Lenka; Jurikova, Tunde; Baron, Mojmir; Sochor, Jiri title: Content of selected polyphenolic substances in parts of grapevine date: 2023-07-19 words: 18546 flesch: 60 summary: Light blue (Castro-Lopez et al., 2019), purple (Dabetić et al., 2020), green (Chorti et al., 2016), yellow (Dinis et al., 2020), grey (Radovanović et al., 2019), orange (Silva et al., 2018) and dark blue (Pantelić et al., 2016). Polyphenolic compounds found in grapes, their distribution and health benefits Polyphenols are a class of compounds comprising one or more phenolic hydroxyl groups bonded to at least one aro- matic ring (Di Lorenzo et al., 2021). keywords: 2012; 2015; 2018; 2019; 2020; abundance; abundant; acetone; acid; activity; addition; agric; analytes; analytical; anastasiadi et; anthocyanins; antioxidant; apostolou et; authors; berry; bioactive; blue; boso et; bucić-kojić et; bunch; cabernet; chafer et; chamorro et; chardonnay; chem; chromatography; comparison; composition; compounds; concentration; conditions; content; cotea et; dabetić et; dad; dad dry; detection; determined; differences; different; dry; dry weight; effective; effects; epicatechin; esparza et; et al; ethanol; extraction; extracts; farhadi et; feeding; flavanols; flavonoids; food; fresh; fresh weight; frozen; g dw; gallate; gallic; grape; grape seeds; grape varieties; grapevine; group; growth; gse; hanušovský et; hcl; health; higher; highest; highest concentration; hplc; https://doi; iacopini; italian; jiménez; journal; jurasova; khoshamad et; kojić et; l et; liquid; liu et; lower; marshall et; martinho; mass; measurements; merlot; method; mikulic; moreno et; msms; myricetin; nacional; nakamura et; ni et; nile et; palomino et; pantelić; pantelić et; parts; pda; pda dry; peels; performance; petkovsek; phenols; pinot; plant; polyphenolic; pomace; preto; procyanidin; production; products; properties; prusova et; pulp; qms; qtof; quadrupole; quercetin; radovanović et; radovanović; range; red; residue; results; resveratrol; review; rutin; sample; sauvignon; sci; science; seeds; selected; silva et; skin; solvent; srihanam; stems; studies; study; substances; supercritical; table; teixeira et; total; touriga; tpc; ultrasonic; values; varieties; variety; vinifera; vitis; vranac; water; weight; white; wine; wongnarat; özcan et cache: ijfs-2298.pdf plain text: ijfs-2298.txt item: #275 of 456 id: ijfs-230 author: Gambacorta, Giuseppe; Summo, Carmine; Trani, Antonio; Faccia, Michele; Caponio, Francesco title: VOLATILES AND ACCEPTABILITY OF LIQUEURS FROM KUMQUAT AND GRAPEFRUIT date: 2016-01-21 words: 5116 flesch: 65 summary: Separation of volatile compounds was performed using an Agilent 6890 gas chromatograph (GC) coupled with an Agilent 5975 mass spectrometer (MS) (Agilent, Wilmington, Del., U.S.A.) using a HP5-MS column (30 m × 0.25 mm × 0.25 mm). Area % 1 α-Thujene 0.20 0.01 - - - - 0.50 0.07 MS 2 α-Pinene 7.63 0.47 0.25 0.18 3.88 0.40 3.95 0.54 MS, ES 3 Camphene - - - - - - 0.15 0.02 MS, ES 4 β-Sabinene 12.67 0.78 - - 0.66 0.07 2.16 0.29 MS, ES 5 β-Pinene 1.73 0.11 - - 0.29 0.03 39.85 5.43 MS 6 β-Myrcene 36.77 2.26 1.43 1.05 20.92 2.14 4.33 0.59 MS, ES 7 α-Phellandrene 0.50 0.03 - - 0.28 0.03 0.10 0.01 MS 8 Octanal 14.34 0.88 0.08 0.06 0.33 0.03 3.30 0.45 MS, ES keywords: acceptance; acetate; alcohols; aldehydes; analysis; area; chem; citrus; compounds; consumer; differences; different; essential; et al; flavonoids; flavor; food; food sci; fortunella; fraction; fruit; grapefruit; higher; identification; ital; j. food; kumquat; kwf; lemon; limoncello; limonene; liqueurs; maceration; min; minor; odor; oil; oils; orange; oxygenated; peak; peel; rank; samples; sci; study; sums; table; total; trans; value; volatile; volatile compounds cache: ijfs-230.pdf plain text: ijfs-230.txt item: #276 of 456 id: ijfs-2302 author: Tappi, Silvia; de Aguiar Saldanha Pinheiro, Ana Cristina; Braschi, Giacomo; Genovese, Jessica; Patrignani, Francesca; Rocculi, Pietro title: Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption date: 2023-08-23 words: 8785 flesch: 61 summary: TMC 4.65a ± 0.44 2.45b ± 0.43 <1 <1 Lactobacillus spp. 4.63 ± 0.56 <1 <1 <1 Total coliforms 4.60a ± 0.48 1.30b ± 0.33 <1 <1 E. coli 2.10 ± 0.33 <1 <1 <1 2 d keywords: 0.01a; able; analysis; application; applied; bacteria; cell; cfu; changes; coagulase; coli; coliforms; compression; considered; consumption; control; days; differences; different; e. coli; effect; enzymes; et al; figure; fish; food; general; grey; hardness; high; high pressure; higher; hpp; hydrostatic; inactivation; increase; italian; journal; lactobacillus; lactobacillus spp; level; life; load; microbial; microbiological; mpa; mullet; observed; oxidation; p-600; parameters; positive; prawn; present; pressure; processing; products; protein; pseudomonas; pseudomonas spp; quality; refrigerated; resistance; results; rose; samples; science; seafood; shelf; shrimp; significant; species; spp; staphylococci; storage; striped; sulphite; texture; threshold; tiger; time; tmc; total; treatment; untreated; values cache: ijfs-2302.pdf plain text: ijfs-2302.txt item: #277 of 456 id: ijfs-2304 author: Su, Zhicong; Han, Yingying; Du, Jinhua title: Effects of acidified apple juice before fermentation on ethyl carbamate and volatile components of apple distillate date: 2023-04-11 words: 9881 flesch: 64 summary: 0.05 ± 0.00a,b 0.04 ± 0.00b Higher alcohols 1-Propanol 50(3) 62.78 ± 0.97a 19.87 ± 0.16e 39.75 ± 0.34c 41.58 ± 0.52b 38.16 ± 0.21d 2-Methyl-1-propanol 40(1) 16.5 ± 0.06d 21.69 ± 0.20b 18.43 ± 0.11c 22.87 ± 0.09a 18.41 ± 0.40c 1-Butanol 150(3) 2.02 ± 0.04a 1.96 ± 0.09a 2.16 ± 0.17a 1.99 ± 0.06a 2.05 ± 0.02a 2-Methyl-1-butanol 0.32(4) 14.85 ± 0.12c 17.51 ± 0.19a 13.39 ± 0.42d 17.54 ± 0.02a 16.24 ± 0.04b 3-Methyl-1-butanol 30(4) 65.38 ± 0.39e 78.98 ± 1.07a 68.36 ± 0.88d 75.33 ± 0.32b 71.68 ± 0.79c 1-Hexanol 8(1) 2.39 ± 0.02a 7.70 ± 0.03a 7.73 ± 0.04a 7.66 ± 0.01a Total sugar (g/L) 1.3 ± 0.1a 0.9 ± 0.0d keywords: 0.02a; 2010; 2017; acetaldehyde; acetate; acetic; acetoin; acid; acidity; alcohol; alcoholic; analysis; apple; apple distillate; apple juice; aroma; butanol; carbamate; carbonyl; chem; china; chinese; chromatography; citric; components; compounds; concentration; content; control; correlation; cyanide; determination; different; distillate; distillation; distilled; effects; esters; et al; ethanol; ethyl; ethyl carbamate; evaluation; fermentation; fermented; figure; food; gas; health; hexanoic; higher; highest; important; isoamyl; italian; journal; juice; juice samples; lactate; lactic; lactic acid; lower; lowest; malic; mean; method; methyl-1; min; national; octanoic; original; physicochemical; propanol; quality; rate; red; samples; science; scores; sensory; significant; solution; standard; study; sugar; sulfuric; table; taste; temperature; threshold; titrable; treatment; values; volatile; wang; wine; yeast cache: ijfs-2304.pdf plain text: ijfs-2304.txt item: #278 of 456 id: ijfs-2315 author: García-Curiel, Laura; Pérez-Flores, Jesús G.; Contreras-López, Elizabeth; Pérez-Escalante, Emmanuel; Hernández-Hernández, Aldahir Alberto title: Anthocyanin content prediction in frozen strawberry puree date: 2023-05-25 words: 6034 flesch: 54 summary: This is because chromaticity is a measure that moves from the center of the CIELAB color space system (C* = 0 = gray) to the direction of puree colors (C* = 100); higher values of C* indicate higher purity or color inten- sity (Contreras-López et  al., 2022). fruit contains nutritional compounds, such as sugars, proteins, dietary fibers, vitamins, and minerals; bioactive compounds, such as ascorbic acid, carotenoids, flavonoids, folates; and phenolic compounds, such as anthocyanins, most of which are natural antioxidants and contribute to the high nutritional quality of the fruit (Hosseinifarahi et al., 2020; Liu et  al., 2018; Teribia et  al., 2021). keywords: 2020; 2022; acid; activity; analysis; anns; anns model; anthocyanin; artificial; associated; autónoma; barbin; changes; chem; cielab; coefficients; color; compounds; computer; content; contreras; coordinates; curiel; data; day; decrease; degradation; different; epoch; error; et al; experimental; figure; food; frozen; fruit; function; garcía; hidalgo; hidden; https://doi.org/; image; independent; input; italian; journal; layer; learning; life; linear; loss; machine; mae; mean; model; mse; méxico; networks; neural; ols; output; pachuca; parameters; performance; prediction; processing; products; puree; python; quality; regression; regression model; results; science; shelf; space; statistical; storage; strawberries; strawberry; system; technol; test; total; training; universidad; use; values; variables; vision cache: ijfs-2315.pdf plain text: ijfs-2315.txt item: #279 of 456 id: ijfs-2320 author: DI, Bouayad; Grar, Hadria; Berzou, Sadia; Kheroua, Omar; Saidi, Djamel; Kaddouri, Hanane title: Marjoram oil attenuates oxidative stress and improves colonic epithelial barrier function in dextran sulfate sodium-induced ulcerative colitis in Balb/c mice date: 2023-03-16 words: 7726 flesch: 53 summary: Histologically, extensive ulcerated regions with significant neutrophil infiltration and epithelial cell necro- sis characterize ulcerative colitis (UC) (Wang et al., 2019). Disease activity index (DAI) score (Cooper et al., 1993) (n = 8). keywords: 2013; absorbance; acid; activities; activity; algeria; analysis; animals; antioxidant; assay; balb; barrier; bouayad; bowel; buffer; cells; changes; clinical; colitis; colonic; content; control; dai; damage; data; day; days; dextran; disease; distal; dss; dss group; effect; epithelial; essential; et al; experimental; figure; fitc; food; gastroenterol; glutathione; group; gsh; https://doi; ibd; il-6; increase; inflammation; inflammatory; integrity; intestinal; italian; journal; length; levels; loss; m+dss; majorana; marjoram; marjoram oil; mean; method; mice; min; mixture; mpo; mucosal; myeloperoxidase; natural; oil; origanum; oxidative; permeability; phosphate; pre; properties; protective; protein; reduced; results; role; samples; science; score; significant; sodium; stress; study; sulfate; supernatant; tbars; tissue; treatment; ulcerative; ulcerative colitis; water; weight cache: ijfs-2320.pdf plain text: ijfs-2320.txt item: #280 of 456 id: ijfs-2324 author: Pieralisi, Silvia; Canonico, Cristina; Di Lullo, Stefania; Angelico, Gabriele; Cardinali, Gianluigi; Rocchegiani, Elena; Maiolatesi, Diego; Ottaviani, Donatella title: Effectiveness of Bdellovibrio bacteriovorus to contain Escherichia coli on milk and temperature impact on predation dynamics date: 2023-05-23 words: 6089 flesch: 53 summary: B. bacteriovorus could find appli- cation in raw milk used as food or raw material during storage at 4°C to reduce the microbial load of spoilage and Shigatoxin-producing E. coli (STEC) strains of E. coli and therefore increase its shelf-life and healthiness. The predatory ability of B. bacteriovorus in complex natural habitats, with mixed microbial flora, such as raw milk, is yet to be discovered. keywords: bacteria; bacteriovorus; bdellovibrio; best; cfu; coli; coli control; coli test; concentration; control; counts; difference; dnb; dwidar; e. coli; efsa; escherichia; et al; experiment; food; fratamico; growth; health; hours; https://doi; indigenous; italian; italy; journal; life; like; log; matrix; microbial; microbiological; microbiology; microorganisms; milk; milk control; milk test; ottaviani; pathogenic; points; potential; predation; predator; prey; preyed; ratio; raw; raw milk; refrigeration; results; science; shelf; significant; storage; temperature; test; time; treatment; tubes; ° c cache: ijfs-2324.pdf plain text: ijfs-2324.txt item: #281 of 456 id: ijfs-2327 author: AlGhamdi, Fatima Ali; Hassan, Amro B.; AlFaris, Nora Abdullah; AlTamimi, Jozaa Zaidan title: Effect of traditional household processing techniques on phenolic compounds, antioxidants activity and γ-aminobutyric acid of cowpea (Vigna unguiculata) pods date: 2023-05-16 words: 5657 flesch: 56 summary: Referring to the PLS model, fermented cowpea pods showed a positive valida- tion score for TPC, TFC, DPPH, FRAP, anthocyanin con- tent, ∆E and GABA content, reflected as the most valid scores. Therefore, improving the antioxidant activity of fermented cowpea pods could increase both TPC and TFC. keywords: absorbance; acid; activity; aminobutyric; analysis; anthocyanin; antioxidant; antioxidant activity; arabia; blanched; blanching; boiling; chem; color; compounds; content; control; cooking; cowpea; cowpea pods; determination; different; dpph; drying; effect; et al; evaluation; extracts; fermentation; fermented; figure; flavonoid; food; frap; gaba; gae; general; household; increase; influence; italian; journal; lsd; mean; methods; min; mixture; nutritional; observed; phenolic; phytochemical; pods; preparation; processing; raw; riyadh; samples; saudi; science; seeds; significant; solution; study; test; tfc; total; tpc; traditional; values; water cache: ijfs-2327.pdf plain text: ijfs-2327.txt item: #282 of 456 id: ijfs-2332 author: Ramos-Sotelo, Humberto; Figueroa-Pérez, Marely G. title: Use of salicylic acid during cultivation of plants as a strategy to improve its metabolite profile and beneficial health effects date: 2023-03-09 words: 10032 flesch: 52 summary: An overview of plant phenolic compounds and their importance in human nutrition and management of Type 2 diabetes. O N S CODON Use of salicylic acid during cultivation of plants as a strategy to improve its metabolite profile and beneficial health effects Humberto Ramos-Sotelo, Marely G. Figueroa-Pérez* Agricultura Sustentable y Protegida. keywords: -fo; -fo ld; accumulation; acid; activation; activities; activity; addition; alkaloids; amino; antioxidant; application; attack; baenas; beneficial; bioactive; bioactive compounds; biosynthesis; ca2; cancer; capacity; carbon; carotenoids; cell; changes; chemical; composition; compounds; content; cultivation; cultures; defense; diabetic; different; diseases; drought; effect; elicitation; elicitors; environmental; et al; exogenous; expression; figueroa; figure; flavonoids; foliar; food; fruits; gene; group; growth; hand; health; https://; human; ics; important; improved; increase; inflammatory; interest; io n; isochorismate; italian; jasmonate; journal; large; leaves; levels; lia; m m; m s; mechanism; medicinal; metabolites; methyl; nitrogen; nutrition; oxidative; pal; pathogen; pathway; pbs3; phenolic; phenolic compounds; phenylalanine; photosynthesis; physiological; plant; pp lic; processes; production; products; properties; proteins; pérez; ramos; reactions; regulation; response; review; ring; role; root; s al; salicylic; salicylic acid; science; secondary; signaling; sotelo; species; stress; studies; synthesis; tannins; tin; trans; treatment; use cache: ijfs-2332.pdf plain text: ijfs-2332.txt item: #283 of 456 id: ijfs-2339 author: Aktop, Simge; Şanlıbaba, Pınar; Güçer, Yalçın title: Grape-based traditional foods produced in Turkey date: 2023-08-02 words: 14068 flesch: 59 summary: Traditional grape products of Thracian region and local production form in Turkey. Sultani, Besni, and Corinth (currants) are considered dried grapes (KOP, 2021; MTRT, 2019). keywords: acid; acidity; addition; aktop; alcohol; alcoholic; anatolia; anise; ankara; anli; anti; applied; available; batu; bayram; beverages; boiling; bulama; bulut; calcium; cangi; certain; chart; chemical; codex; communiqué; compounds; conditions; consumption; content; cooking; coskun; crushed; days; demirci; dergisi; determination; different; dipping; distillation; drying; duration; edible; effects; energy; et al; factors; fermentation; fermented; figure; final; flour; flow; food; food science; fresh; fruits; geleneksel; good; graduate; grape; grape molasses; grape tarhana; gülcü; gıda; hardaliye; health; herle; high; https://doi; human; humidity; important; institute; international; iron; italian; journal; kara; kaya; köfter; köme; küçüköner; leaf; leaves; life; liquid; material; methods; microorganisms; minerals; mixture; molasses; msc; natural; non; nutritional; pestil; pickle; potassium; preferred; prepared; present; press; process; processes; processing; production; products; properties; quality; raisins; rakı; raw; region; rich; samples; sausage; school; science; seeds; sensory; september; shelf; soil; solak; source; starch; steps; storage; study; sugar; sun; tarhana; technology; temperature; terms; thesis; times; tokat; traditional; traditional foods; turkey; turkish; type; university; unripe; value; varieties; vegetables; verjuice; vine; vitamins; walnut; water; wine; wine production; world; years; yeast; yildiz; üzüm cache: ijfs-2339.pdf plain text: ijfs-2339.txt item: #284 of 456 id: ijfs-2346 author: Siripongvutikorn, Sunisa; Usawakesmanee, Worapong; Pisuchpen, Supachai; Khatcharin, Nicha; Rujirapong, Chanonkarn title: Quality changes during storage in Thai indigenous leafy vegetable, Liang leaves (Gnetum gnemon var. tenerum) after different preparation methods date: 2023-07-10 words: 7754 flesch: 64 summary: Leaves are major photosynthetic organs, and green-leaf plants contain an abundance of phenolic compounds (Zhang et al., 2018). Cold storage results corresponded to the fibre content of walnuts stored at 4°C (Zhang et al., 2017). keywords: abts; acid; activity; antioxidant; brix; capacity; changes; chemical; chlorophyll; colour; compounds; content; dark; day; days; detachment; differences; different; dpph; et al; fibre; figure; food; food science; frap; fresh; gallic; gnemon; gnetum; group; higher; https://doi.org/; increase; italian; journal; leaf; leaves; letters; liang; lowercase; method; microbial; min; moisture; nwns; nws; phenolic; plants; preparation; quality; radical; results; sample; science; sensory; significant; significant differences; siripongvutikorn; soluble; solution; standard; stem; stem detachment; storage; study; tenerum; tfc; total; tpc; treatments; uppercase; values; var; vegetables; washing; washing treatments; water; wns; zhang; ° c cache: ijfs-2346.pdf plain text: ijfs-2346.txt item: #285 of 456 id: ijfs-2354 author: Li, Jing; Cao, Lin; Yuan, Cheng; Jiang, Zhaojian; Cai, Hongfei; Xu, Wendong; Han, Yaming; Chen, Liang; Zhang, Qin; Jiang, Renwang; Liu, Juyan title: Ganoderma lucidum extract reverses hepatocellular carcinoma multidrug resistance via inhibiting the function of P-glycoprotein in vitro and in vivo date: 2023-08-12 words: 5417 flesch: 55 summary: In order to investigate the effect of G. lucidum extract on the MDR of HepG-2/ADM cells, we measured cell via- bility after incubation with doxorubicin or paclitaxel in combination with samples 1–6 or a classic inhibitor of P-gp (verapamil). Conclusion Our study explored the effects of G. lucidum extract on multidrug-resistant HCC cells, and established that G.  lucidum ethanol extract could reverse MDR in HCC cells by inhibiting the function of P-gp both in vitro and in vivo without severe adverse reactions. keywords: adm; adm cells; assay; cancer; carcinoma; cells; china; concentration; control; data; doxorubicin; effect; ethanol; ethanol extract; expression; extract; figure; food; function; g. lucidum; ganoderma; ganoderma lucidum; glycoprotein; group; guangzhou; hcc; hepatocellular; hepg-2; italian; journal; level; lucidum; lucidum ethanol; lucidum extract; mdr; mice; multidrug; paclitaxel; protein; resistance; results; reversal; reverse; rh-123; role; sample; science; study; toxicity; treatment; tumor; verapamil; viability; vivo; volume; weight cache: ijfs-2354.pdf plain text: ijfs-2354.txt item: #286 of 456 id: ijfs-2381 author: Saeed, Wajiha; Mahmood, Shahid; Mueen-ud-Din, Ghulam; Quddoos, Muhammad Yousaf title: Anti-dyslipidemic and anti-hypercholesteremic effects of concoction juice: A randomized, double-blind, placebo controlled trial date: 2023-08-01 words: 7386 flesch: 64 summary: Cholesterol levels decreased significantly with Treatment L1 (216 ± 1.15 to 184 ± 1.69) over the course of 120 days. LDL, (low-density lipoprotein); HDL, (high-density lipoprotein) Italian Journal of Food Science, 2023; 35 (3) 47 Anti-dyslipidemic and anti-hypercholesteremic effects of concoction juice on days (3.67 ± 0.17 to 2.67 ± 0.13). keywords: acid; alp; alt; anti; antioxidant; apple; ast; bilirubin; blood; body; cholesterol; cider; citrus; clinical; combined; comparison; concoction; control; creatinine; data; days; density; dietary; disease; dyslipidemic; effect; experimental; extract; fat; food; fruits; garlic; ginger; group; hdl; health; high; honey; hypercholesteremic; intake; international; italian; journal; juice; lab; ldl; lemon; level; lipoprotein; liver; low; market; mean; medicine; natural; nutrition; pakistan; patients; present; product; rats; rbcs; reduced; research; results; saeed; sativum; science; selected; serum; significant; study; table; test; tgs; total; treatment; treatment day; triglycerides; urea; uric; values; vinegar; volunteers; wbcs; weight cache: ijfs-2381.pdf plain text: ijfs-2381.txt item: #287 of 456 id: ijfs-244 author: Marhamatizadeh, Mohammad Hosein; Ramezanian Goosheh, Sedigheh title: The Combined Effect of Thymus Vulgaris Extract and Probiotic Bacteria (Lactobacillus Acidophilus and Bifidobacterium Bifidum) on Aflatoxin M1 Concentration in Kefir Beverage date: 2016-05-06 words: 3712 flesch: 57 summary: J. Food Sci., vol 28, 2016 - 522 Several lactic acid bacteria strains have shown different capabilities for binding AFM1 in solutions and in milk (HASKARD, et al., 2001). A number of studies reported that many micro-organisms, including bacteria, yeasts, moulds, actinomycetes and algae are able to remove or degrade small amounts of aflatoxin in foods and feeds (LEE et al., 2003).   keywords: 1×108; 2001; 2011; acidophilus; activity; aflatoxin; aflatoxin m1; afm1; anti; bacteria; beverage; bifidobacterium; bifidum; binding; cagindi; company; concentration; dairy; different; drink; effects; essential; et al; extract; food; haskard; health; human; iran; ital; journal; kefir; lactic; lactobacillus; lactobacillus acidophilus; marhamatizadeh; milk; nagpal; oils; otles; plants; ppb; probiotic; products; properties; reduction; research; results; risk; salminen; samples; sarkar; sci; study; thyme; thymus; thymus extract; vol; vulgaris cache: ijfs-244.pdf plain text: ijfs-244.txt item: #288 of 456 id: ijfs-245 author: Tezel, Guler Bengusu title: Effect of Temperature, Gum Concentration and Gum Ratio on Creep-Recovery Behaviour of Carboxymethyl Cellulose -Guar Gum Mixtures: modelling with RSM and ANN date: 2016-01-21 words: 5519 flesch: 58 summary: There are many studies have been conducted on the synergistic behavior of gum mixtures like carrageenan-locust bean gum (TAKO and NAKAMURA, 1986), Xanthan-locust bean gum (COPETTI et al., 1997), Xanthan-modified guar gum (PAI and KHAN, 2002), CMC- arabic gum (GARCIA-ABUIN et al., 2010). Several ANNs with different numbers of hidden layer neurons was developed for describing creep behavior of gum mixtures. keywords: 2008; ann; ard; artificial; best; cmc; coefficient; concentration; conditions; creep; data; deformation; design; different; dogan; effect; engineering; error; experimental; fig; food; food sci; function; guar; gum; gum concentration; gum mixtures; gum ratio; gums; higher; index; ital; j. food; mean; minitab; mixed; mixtures; model; modeling; mse; network; neural; number; optimization; percentage; product; properties; recovery; recovery index; response; rheological; rsm; sci; stress; structure; surface; table; temperature; testing; training; values; viscoelastic; vol; ° c cache: ijfs-245.pdf plain text: ijfs-245.txt item: #289 of 456 id: ijfs-252 author: Czaplicki, Sylwester; Tańska, Małgorzata; Konopka, Iwona Zofia title: Sea-buckthorn oil in vegetable oils stabilisation date: 2016-01-27 words: 6503 flesch: 62 summary: Linseed oil Borage seed oil Evening primrose seed oil Compound SD SD SD palmitic (C16:0) 10.87 a 0.83 27.15b 1.97 13.69c 1.99 palmitoleic (C16:1) 5.68a 0.01 7.10b 0.53 7.17b 0.69 stearic (C18:0) 2.96 a 0.37 6.74b 0.47 1.87c 0.19 oleic (C18:1) 15.19 a 0.17 25.22b 0.75 8.19c 0.29 1100 times lower than that in sea- buckthorn oil. keywords: 2015; acid; activity; addition; analysis; antioxidants; blends; borage; borage seed; buckthorn; buckthorn oil; carotene; carotenoids; chem; composition; compounds; concentration; content; determination; enriched; et al; evening; evening primrose; fatty; food; food sci; fruit; fruit oil; hexane; high; increase; index; induction; ital; j. food; linolenic; linseed; linseed oil; lipid; lower; method; mg/100; min; natural; nda; ndb; oil; oils; oleic; oxidation; oxidative; oxidizability; phase; poland; predominant; primrose; primrose seed; rate; sample; sci; sea; sea buckthorn; seed; seed oil; sitosterol; stability; sterols; study; table; temperature; time; tocopherol; total; unsaturated; value; vegetable; vol cache: ijfs-252.pdf plain text: ijfs-252.txt item: #290 of 456 id: ijfs-260 author: Yamaner, Cigdem; Ayvaz, Muavviz; Konak, Ramazan; Topçu, Nilgun; Kösoğlu, Ilknur; Dimoglo, Aanatoli title: Efficacy of Neutralised Electrolysed Water and Mild Heat Against Foodborne Pathogens Isolated from Ficus carica date: 2016-01-11 words: 5963 flesch: 60 summary: J. Food Sci., vol 28, 2016 - 208 PAPER EFFICACY OF NEUTRALISED ELECTROLYSED WATER AND MILD HEAT AGAINST FOODBORNE PATHOGENS ISOLATED FROM FICUS CARICA C. YAMANERa*, M. AYVAZa, R. KONAKb, N. TANb, I. KOSOGLUb and A. DIMOGLOc aAdnan Menderes University, Department of Agricultural Biotechnology, South Campus, Aydin, Turkey bErbeyli Fig Research Station, Aydin, Turkey cGebze Technical University, Department of Environmental Engineering, Gebze, Kocaeli, Turkey *Corresponding author. J. Food Sci., vol 28, 2016 - 209 1. keywords: 2004; 2006; 2012; acc; acidic; activity; agar; aspergillus; atcc; b. cereus; bacillus; bacterial; bactericidal; cells; cereus; cfu; chlorine; coli; concentrations; conditions; control; different; disinfection; effectiveness; efficacy; electrolysed; escherichia; et al; expansum; exposure; figs; figure; flavus; food; food sci; fungi; high; ital; j. food; log10; low; microbiol; microorganisms; min; neutralised; new; orp; oxidizing; pathogens; postharvest; potential; preparation; prepared; reduction; sanitizers; sci; solution; spores; sterile; study; suspension; temperature; time; treatment; turkey; vegetative; viable; vol; water; ° c cache: ijfs-260.pdf plain text: ijfs-260.txt item: #291 of 456 id: ijfs-268 author: Khan, Khalid Ali; Al-Ghamdi, Ahmad Abdullah; Ansari, Mohammad Javed title: THE CHARACTERIZATION OF BLOSSOM HONEYS FROM TWO PROVINCES OF PAKISTAN date: 2016-06-07 words: 6081 flesch: 72 summary: Water Activity (aw) Water activity in honey samples was measured using a bench-top Aqualab CX-2 water activity meter (Decagon Device, Inc., WA, USA) at 20°C (HABIB et al., 2014). Furthermore, honey samples were spiked with standards, to confirm the identity of the chromatographic peaks. keywords: 2011; acacia; acidity; activity; alimentarius; analysis; ash; average; blossom; characterization; citrus; clover; cm-1; codex; column; commission; comparison; conditions; content; data; diastase; different; et al; eucalyptus; feás; floral; food; food sci; free; fructose; g-1; glucose; habib; high; highest; hmf; honey; honey samples; hplc; international; ital; j. food; kg-1; kpk; lowest; maltose; mean; mediterranean; meq; moisture; moroccan; n.a; origin; pakistan; parameters; physicochemical; properties; protein; provinces; punjab; quality; results; samples; sci; solution; standard; study; sucrose; sugars; table; total; tunisian; usa; values; vol; water; ziziphus cache: ijfs-268.pdf plain text: ijfs-268.txt item: #292 of 456 id: ijfs-269 author: Ketenoglu, O.; Tekin, A. title: APPLICATIONS OF MOLECULAR DISTILLATION TECHNIQUE IN FOOD PRODUCTS date: 2015-09-22 words: 2905 flesch: 50 summary: 27 - 2015 277 - Keywords: molecular distillation, purification, separation, short-path, vacuum - APPLICATIONS OF MOLECULAR DISTILLATION TECHNIQUE IN FOOD PRODUCTS O. KETENOgLU* and A. TEKIN Department of Food Engineering, Ankara University, Diskapi 06110, Ankara, Turkey *Corresponding author: Tel. Molecular distillation is an advanced vacuum distillation method per- formed by short-path evaporators. keywords: available; batistella; buss; canzler; chemical; compounds; concentration; distillate; distillation; engineering; et al; evaporator; feed; fig; film; flow; food; gmbh; heat; high; ital; journal; maciel; molecular; molecular distillation; oil; path; pressure; process; rate; recovery; removal; sci; sensitive; separation; short; sms; spd; techniques; temperature; thin; vacuum; vol; wiper; wolf cache: ijfs-269.pdf plain text: ijfs-269.txt item: #293 of 456 id: ijfs-270 author: Han, Junhua; Chen, Dahuan; Li, Shanshan; Li, Xingfeng; Zhou, Wen-Wen; Zhang, Bolin; Jia, Yingmin title: ANTIBIOTIC SUSCEPTIBILITY OF POTENTIALLY PROBIOTIC LACTOBACILLUS STRAINS date: 2015-09-22 words: 5266 flesch: 58 summary: 2.5 Detection of antibiotic resistance genes Part of the antibiotic-resistant genes of those lactic acid bacteria containing both plasmids and high tolerance were investigated. character- isation and transfer of antibiotic resistance genes from enterococci isolated from food. keywords: acid; antibiotic; antibiotic resistance; bacteria; bile; blr; cat; cfu; china; chloramphenicol; cicc; cmla1; different; disc; dna; enterococcus; fig; food; gastrointestinal; genes; international; ital; journal; kanamycin; lactam; lactic; lactobacillus; medium; microbiology; min; mrs; nalidixic; paper; pentosus; pepsin; plantarum; plasmid; polymyxin; probiotic; r r; r s; resistance; s s; safety; science; sensitivity; simulated; species; sterile; strains; study; susceptibility; table; tested; tetracycline; tolerance; transferability; true&cauthor_uid=23747815; trypsin; viable; vol; zhang cache: ijfs-270.pdf plain text: ijfs-270.txt item: #294 of 456 id: ijfs-271 author: Baldi, G.; Ratti, S.; Bernardi, C.E.M.; Dell'Orto, V.; Corino, C.; Compiani, R.; Sgoifo Rossi, C.A. title: Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits date: 2015-09-22 words: 5173 flesch: 68 summary: Feuz et al., 2004; ALFnes et al., 2005). Post mortem age- ing improves meat tenderness due to the prote- olysis of myofibrillar, structural and connective proteins starting from the onset of post-mortem phase (kemP et al., 2010; nIsHImurA, 2010; ouALI et al., 2013). keywords: 1999; aged; ageing; analysis; anim; aroma; beef; calves; characteristics; chemical; color; composition; consumer; cooking; correlation; cut; days; descriptors; differences; different; dorsi; effects; et al; evaluation; fibrousness; flavor; food; food sci; force; increase; increasing; ital; jeremiah; juiciness; loin; longissimus; loss; mandell; meat; meat sci; metallic; muscle; n.s; negative; physical; postmortem; profile; p≤0.01; quality; results; samples; sci; sensation; sensory; shear; significant; stringy; studies; study; table; taste; tenderness; texture; time; traits; vacuum; values; veal; vol; ≤0.01 cache: ijfs-271.pdf plain text: ijfs-271.txt item: #295 of 456 id: ijfs-272 author: none title: QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER date: 2015-09-22 words: 8205 flesch: 66 summary: 27 - 2015 - Keywords: chicken burger, inulin, quality, vegetable oil, wheat fiber - QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER A. CEGIEŁKAa*, M. CHMIELa, E. KRAJEWSKA-KAMIŃSKAb and E. HAĆ-SZYMAŃCZUKc aWarsaw University of Life Sciences, SGGW, Faculty of Food Sciences, Department of Food Technology, Division of Meat Technology, 159c Nowoursynowska Street, 02-787 Warsaw, Poland bWarsaw University of Life Sciences, SGGW, Analytical Centre, 8 Ciszewskiego Street, 02-786 Warsaw, Poland cWarsaw University of Life Sciences, SGGW, Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Microbiology, 159c Nowoursynowska Street, 02-787 Warsaw, Poland *Corresponding author: email: aneta_cegielka@sggw.pl AbstrAct the aim of the study was to modify the composition of chicken burgers in terms of nutritional value by substitution of 20% of pork jowl with a mixture of rapeseed oil and linseed oil, and ad- dition of inulin (1%) or wheat fiber (3%). 1 - thiobarbituric acid reactive substances (tbArs) values of chicken burgers formulated with different combinations of pork jowl, vegetable oils and dietary fiber preparations, during 21 days of storage at +4°c±1 (a) and at -20°c±1 (b). keywords: +4oc±1; -20; -20oc±1; 2003; 2007; 2009; 21d; acid; addition; animal; bacteria; beef; burgers; cegiełka; cfu; changes; chemical; chicken; chicken burgers; combinations; common; composition; conditions; content; control; cooked; c±1; days; dietary; different; et al; fatty; fiber; food; force; formula; frankfurters; influence; inulin; iso; ital; jowl; letter; lipids; meat; meat sci; method; microbiological; microbiology; mixture; n-3; n-6; nd2; nutritional; oils; oxidation; pcs; poi; polish; pork; pork jowl; pow; preparation; prepared; processing; product; protein; pufa; quality; raw; results; sausages; sci; sfa; shear; standard; storage; substitution; tbars; temperature; texture; thermal; total; value; vegetable; vegetable oils; vol; vural; warsaw; wheat cache: ijfs-272.pdf plain text: ijfs-272.txt item: #296 of 456 id: ijfs-273 author: Suriano, S.; Savino, M.; Basile, T.; Tarricone, L.; Di Gennaro, D. title: MANAGEMENT OF MALOLACTIC FERMENTATION AND INFLUENCE ON CHEMICAL COMPOSITION OF AGLIANICO RED WINES date: 2015-09-22 words: 7093 flesch: 64 summary: the average con- centration of total amines at racking differs slightly between thesis submitted at different management of MLF, ranging from 9.73 mg/L in sIM wine to 10.38 mg/L in control wine. this not only may have influenced the alcohol content of wine, but furthermore had furnished an increased en- ergy for the cellular development of the bac- teria resulting in the production of more vol- atile compounds and greater amounts of ace- tic acid, as it was found in sIM wine. keywords: -catechin; 1999; 2005; 2012; acid; acidity; aglianico; alcoholic; amines; analysis; anthocyanins; bacteria; biogenic; biogenic amines; chemical; colour; column; composition; compounds; concentration; content; control; days; degradation; differences; different; end; enol; et al; fermentation; food; gallate; grapes; higher; histamine; hplc; index; inoculation; intensity; ital; lab; lactic; lower; malic; malolactic; management; mean; microbiol; minutes; mlf; monomeric; months; oligomeric; paf; phenolic; proanthocyanidins; process; procyanidin; racking; red; sci; sequential; significant; sim; sim wine; spontaneous; spontaneous mlf; standard; stefano; sugars; table; time; total; values; vol; wine; winemaking; yeast cache: ijfs-273.pdf plain text: ijfs-273.txt item: #297 of 456 id: ijfs-274 author: Sottile, F.; Girgenti, V.; Giuggioli, N.R.; Del Signore, M.B.; Peano, C. title: QUALITY OF AUTOCHTHONOUS SICILIAN PLUMS date: 2015-09-22 words: 6205 flesch: 68 summary: they have been known to be chemotaxonomic markers for clas- sification purposes in plum fruits (treutter et al., 2012) and their content could contrib- ute strongly to the antioxidant activity in fresh fruits. the characterization and identification of plum varieties usually is performed on mor- phological data (sottIle et al., 2010b), pheno- totic traits (HorvAtH et al., 2011) and more re- cently on some molecular markers (GreGor et al., 1994; ortIZ et al., 1997; GHArb et al., 2014), but the study of the nutraceutical compounds (sottIle et al., 2010b), represent today an im- portant tool to improve the collected data and to describe better the varietal diversity (vAsAN- tHA ruPAsINGHe et al., 2006; díAZ-MulA et al., 2009). keywords: 2009; accessions; acid; activity; analysis; angeleno; anthocyanins; antioxidant; biodiversity; brix; bue; capacity; catania; characterization; cm−2; commercial; compounds; content; cultivars; data; different; domestica; et al; fig; firmness; food; food sci; frap; fresh; fruits; ga/100; genetic; giallo; higher; highest; hortic; important; ital; j. food; kgf; local; mean; messina; n o; n u; new; nivuru; nutraceutical; palermo; phenolic; plums; pruno; prunus; qualitative; quality; regina; related; resources; results; sci; shiro; sicilian; sicily; similar; sottile; stanley; study; total; traits; trapani; tss; u s; value; varieties; vol; water; weight; zuccarato cache: ijfs-274.pdf plain text: ijfs-274.txt item: #298 of 456 id: ijfs-275 author: Erdem, M.E.; Koral, S.; Isidan, S. title: DIFFERENT PACKAGING METHODS EFFECTS ON SENSORY QUALITY AND CHEMICAL CRITERIA OF MARINATED SHAD (ALOSA IMMACULATA, B., 1838) date: 2015-09-22 words: 3764 flesch: 71 summary: ÖzDEN and ErKAN (2006) reported 0.45 mg malonaldehyde/kg tbA values for fresh rainbow trout and 2.8 mg malonaldehyde/ kg tbA val- ues for marinated fish after 90 days, while 9.5 mg malonaldehyde/kg for vacuum and 10.26 mg malonaldehyde/kg for oil packaged marinated trout fillets were determined. the effect of different pack- aging methods on some quality criteria of marinated fish. turk. keywords: acetic; acid; alosa; analysis; baygar; brine; changes; chemical; chloride; content; days; differences; different; end; erkan; fillets; fish; food; fresh; groups; immaculata; important; ital; life; lipid; malonaldehyde; marinated; marinating; meat; methods; mg/100; oil; period; process; protein; proximate; quality; results; salt; sci; sensory; shad; shelf; sodium; storage; study; table; tba; tvb; vacuum; value; vol; water; özden cache: ijfs-275.pdf plain text: ijfs-275.txt item: #299 of 456 id: ijfs-276 author: Selim, Samy; Warrad, Mona; El Dowma, El Fatih; Abdel Aziz, Mohamed title: PREVALENCE AND ANTIBIOTIC RESISTANCE OF FOOD BORNE BACTERIAL CONTAMINATION IN SOME EGYPTIAN FOOD food date: 2015-09-22 words: 5756 flesch: 56 summary: the data showed that raw meat, cooked food products, and raw milk were most commonly contaminated with foodborne pathogens and many pathogens were resistant to different antibiotics. the presence of water and nutrients (food product) is required to form a microbial growth niche and the chemical composition of the food and conditions of water activity, pH, temperature, etc., will select the “normal” or- ganisms that can grow there. keywords: 16s; 2007; 2012; 24h; activity; agar; ampicillin; antibiotic; aztreonam; bacillus; bacterial; bacterial species; basbousa; bread; ceftazidime; cereus; cfu; cheese; city; coli; coliform; collected; contamination; count; cucumber; different; drug; effect; egyptian; erythromycin; escherichia; escherichia coli; flour; food; gene; gram; growth; identification; imipenem; inner; isolates; ital; journal; meat; medium; methods; microbial; microorganisms; milk; negative; neomycin; norfloxacin; outer; pathogens; plates; potato; potent; production; proteolytic; purified; quality; resistance; results; rods; rrna; samples; sci; selim; sensitive; sources; species; studied; study; susceptibility; susceptible; t.v.b; table; tcb; technique; test; tissues; total; traditional; vancomycin; viable; vol; water cache: ijfs-276.pdf plain text: ijfs-276.txt item: #300 of 456 id: ijfs-277 author: Nemar, F.; Dilmi Bouras, A.; Koiche, M.; Assal, N-E.; Mezaini, A.; Prodhomme, J. title: BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR date: 2015-09-22 words: 3458 flesch: 69 summary: Wheat bread 28.20 60.4 10.5 0.9 - Potato starch bread 31.33 61.36 6.87 0.37 0.07 Fig. 4 - evaluation of some characters of quality of the po- tato starch bread 80% and wheat bread prepared in bakery. However, sensory analysis (p ≤ 0.05) showed that the addition 80% of potato starch leads to bread with better characteris- tics: taste, colour and odour, based on that, it is highly advisable as an ingredient in the stand- ard preparation of wheat bread. keywords: aacc; addition; alveograph; analysis; appearance; baking; bread; cereal; characteristics; chemistry; composition; content; control; dough; fat; fermentation; fig; flour; food; gluten; incorporation; ital; level; methods; min; mixtures; moisture; number; physical; potato; potato starch; properties; protein; rate; results; rheological; sample; sci; sensory; starch; study; table; test; value; vol; wet; wheat; wheat flour cache: ijfs-277.pdf plain text: ijfs-277.txt item: #301 of 456 id: ijfs-278 author: Filazi, Ayhan; Tansel Sireli, Ufuk; Yurdakok Dikmen, Begum; Gonul Aydin, Farah; Gul Kucukosmanoglu, Asli title: THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS date: 2015-09-22 words: 3979 flesch: 63 summary: 27 - 2015 353 few studies have examined FF residue levels in eggs. As such, the aim of the present study was to determine the effects of different stor- age conditions (room temperature and refriger- ation) on FF residue levels in eggs stored up to 28 days and to determine the effect the differ- ent cooking methods (frying and boiling) on FF and FFA residue levels. keywords: 1995; 2001; activity; amine; amphenicols; animal; ankara; antibiotics; antimicrobial; boiling; conditions; cooking; data; day; degradation; different; drug; effects; eggs; emea; et al; ffa; filazi; fletouris; florfenicol; food; franje; group; heat; heating; hens; high; ital; levels; methods; moats; observed; p<0.05; photodegradation; ppb; present; processing; products; refrigerator; research; residues; room; sci; significant; stability; storage; study; temperature; veterinary; vol; water cache: ijfs-278.pdf plain text: ijfs-278.txt item: #302 of 456 id: ijfs-279 author: Kavas, G. title: KEFIRS MANUFACTURED FROM CAMEL (CAMELUS DRAMEDARIUS) MILK AND COW MILK: COMPARISON OF SOME CHEMICAL AND MICROBIAL PROPERTIES date: 2015-09-22 words: 6104 flesch: 72 summary: 27 - 2015 357 - Keywords: camel milk, kefir, grain, traditional method, chemical properties, microbial properties, flavor profile analysis - KEFIRS MANUFACTURED FROM CAMEL (Camelus dramedarius) MILK AND COW MILK: COMpARISON OF SOME ChEMICAL AND MICRObIAL pROpERTIES G. KAvAS Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 İzmir, Turkey *Corresponding author: Tel. some physical-chemical parameters were found to be higher in camel milk and its kefir than in cow milk and its kefir, some were found to be close and some were found to be lower. keywords: 2003; 2005; acid; acid methyl; acidity; addition; analysis; anti; ash; camel; camel milk; camk; camk sample; casein; cfu; chain; chemical; cholesterol; comk; composition; cow; cow milk; dairy; day; dry; effect; ester; et al; evaluation; fatty; fermented; fig; flavor; food; glucose; grain; higher; idf; increase; ital; j. dairy; kefir; kefir samples; lactic; lactobacillus; lactococcus; lactose; levels; lower; matter; method; methyl; microbiological; milk; milk kefir; official; p<0.01; production; properties; proteins; ratio; research; sample; sci; serum; significant; ssp; standard; storage; strains; study; terms; titration; values; viscosity; vol; yeast cache: ijfs-279.pdf plain text: ijfs-279.txt item: #303 of 456 id: ijfs-28 author: Santos, Daiane Cardial; Santos, Regiane Ribeiro; Ventura, Leandra Aparecida Fernandes; Melo, Nathália Ramos; Costa, Bernardo de Sá; Rojas, Edwin Elard Garcia; Salgado, Natalia Lima title: Antimicrobial Activity Studies and Characterization of Cellulose Acetate Films containing Essential Oils date: 2016-01-20 words: 4620 flesch: 54 summary: The analysis of antimicrobial properties is important for predicting the behavior of antimicrobial films in food systems. Preparation of active films Cellulose acetate matrix films were obtained by casting according to MELO (2003) with same modifications. keywords: 2013; acetate; active; activity; analysis; antibacterial; antimicrobial; atarés; aureus; bacteria; barrier; cellulose; characterization; cinnamon; cinnamon eos; coli; combination; control; deformation; diameter; different; disk; edible; effect; eos; essential; essential oils; et al; federal; fennel; films; food; food sci; fungus; inhibition; ital; j. food; materials; mechanical; microorganisms; natural; oils; oregano; oregano eo; packaging; penicillium; plant; point; properties; puncture; pure; results; safety; sci; spp; strength; sweet; sweet fennel; table; test; thickness; transmission; universidade; vapor; vol; water; wvtr; zones cache: ijfs-28.pdf plain text: ijfs-28.txt item: #304 of 456 id: ijfs-280 author: Kaewdang, O.; Benjakul, S.; Prodpran, T.; Kaewmanee, T.; Kishimura, H. title: CHARACTERISTICS OF GELATIN FROM SWIM BLADDER OF YELLOWFIN TUNA (THUNNUS ALBACORES) AS INFLUENCED BY EXTRACTING TEMPERATURES date: 2015-09-22 words: 6425 flesch: 65 summary: chemical composition and characteris- tics of skin gelatin from grey triggerfish (Balistes capriscus). the specimens were observed with a scanning electron microscope (JEoL JsM-5800 LV, to- kyo, Japan) at an acceleration voltage of 20 kV. 2.4.8. determination of color of gelatin gel the color of gelatin gels (6.67% w/v) was measured with a Hunter lab colorimeter (color Flex, Hunter Lab Inc., reston, VA, usA). keywords: 2010; acid; alkaline; amide; amino; analysis; benjakul; bladder; chain; characteristics; chem; cm-1; collagen; color; composition; conditions; content; different; dry; et al; extraction; extraction temperatures; fig; fish; food; food sci; ftir; functional; g60; g70; g80; gelatin; gelatin gel; gelatin samples; gelling; gels; germany; glycine; higher; hydrocolloids; ital; j. food; kittiphattanabawon; length; lower; melting; molecular; network; point; properties; protein; regenstein; region; residues; residues/1000; result; samples; sci; sds; shark; skin; solution; spectra; strength; structure; swim; swim bladder; temperatures; thailand; tuna; university; vol; water; weight; yellowfin; yellowfin tuna; yield; ° c cache: ijfs-280.pdf plain text: ijfs-280.txt item: #305 of 456 id: ijfs-281 author: Chiusano, L.; Cravero, M.C.; Borsa, D.; Tsolakis, C.; Zeppa, G.; Gerbi, V. title: EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION date: 2015-09-22 words: 8347 flesch: 78 summary: Our obtained results indicated that the addition of fruit juice with pH values of 3.79 (peach), 3.76 (apple) and 3.73 (pear) increased the pH of grape juice so that it reached a mean value of 3.44 in the prepared beverages. 27 - 2015 table 4 - Polyphenol composition (PHEn - total polyphenols; tAI - anthocyanins; tFI - flavonoids; VcEAc - antioxidant ca- pacity) and cIELab values of samples obtained by mixing grape juice and fruit juices of pear, peach and apple and results of AnOVA analysis with tukey’s test. keywords: 2007; 2012; 2013; abcd; abcdefg; acid; acidity; analysis; antioxidant; apple; aroma; beverages; brix; capacity; citric; colour; component; composition; compounds; consumers; content; data; different; ef g; et al; evaluation; fig; food; fructose; fruit; fruit juice; functional; g l-1; glucose; grape; grape juice; health; high; higher; highest; important; ital; j. food; jar; juice; l-1; liking; little; low; malic; mean; odour; overall; parameters; peach; pear; penalty; percentage; pleasantness; polyphenols; production; properties; quality; ratio; results; right; s-12; s-14; s-24; s-5; samples; scale; sci; sensory; study; sugar; table; tartaric; test; total; value; variance; vol; water cache: ijfs-281.pdf plain text: ijfs-281.txt item: #306 of 456 id: ijfs-282 author: Calıskan, Gulsah; Ergun, Kadriye; Nur Dirim, S. title: FREEZE DRYING OF KIWI (ACTINIDIA DELICIOSA) PUREE AND THE POWDER PROPERTIES date: 2015-09-22 words: 6699 flesch: 64 summary: Powder Properties Freeze dried kiwi puree powder Freeze dried kiwi puree powder with MD Tapped Density (g/mL) 0.26±0.01a 0.42±0.02b Bulk Density (g/mL) 0.16±0.01a 0.32±0.01b Solubility (s) 26±3a 290 ±48b Wettability (s) 78.5±2a 186 ±0.71b Flowability (CI) 38±3b (Bad) 24.04±2.87a (Fair) Cohesiveness (HR) 1.60±0.08b (High) 1.32± 0.05a (Intermediate) a-bDifferent letters in the same row indicate significant difference between averages at P<0.05. Ital. Physical and chemical analyses the moisture content of kiwi puree and freeze dried kiwi puree powders (Kpp) were determined according to AoAc (2000). keywords: activity; addition; analysis; average; bulk; calculated; chemical; cohesiveness; color; compounds; content; density; determined; diffusivity; drying; effect; effective; engineering; et al; experimental; fig; flowability; food; freeze; freeze drying; fresh; fruits; glass; guava; high; increase; ital; journal; kiwi; kiwi powder; kiwi puree; layer; loss; maltodextrin; marques; models; moisture; moisture content; p<0.05; plain; powder; process; production; products; properties; puree; puree powder; quality; ratio; results; samples; sci; significant; slices; solubility; spray; study; technology; temperature; time; transition; tropical; values; vitamin; vol; wang; water; weight; wettability cache: ijfs-282.pdf plain text: ijfs-282.txt item: #307 of 456 id: ijfs-283 author: Yangılar, Filiz title: MINERAL CONTENTS AND PHYSICAL, CHEMICAL, SENSORY PROPERTIES OF ICE CREAM ENRICHED WITH DATE FIBRE date: 2015-09-22 words: 6972 flesch: 74 summary: It was found that elemental composition of ice cream samples was affected significantly by the addition of date fibre concentrations (p<0.05) and the rates of K, Mg and Zn especially increased in the samples depending on the content of date fibre while the content of ca and P decreased. It was determined from the sensory results that ice cream sample containing date fibre in the rate of 1 and 2% received the highest score from panellists. keywords: 1998; 2005; 2007; 2012; addition; agric; ahmed; analysis; antioxidant; aoac; ash; associated; calixto; characteristics; chemical; citrus; color; composition; concentration; content; control; cream; cream samples; cultivar; dactylifera; dairy; date; date fibre; dervisoglu; df1; df4; dietary; dietary fibre; different; dry; effect; elleuch; et al; farsi; fat; fibre; fig; food; food chem; food sci; fruit; functional; g/100; higher; highest; ice; ice cream; int; ital; j. food; matter; melting; method; milk; mineral; official; ohc; oil; overrun; p<0.05; phoenix; physical; present; production; products; properties; protein; rate; results; rich; samples; saura; sci; sensory; significant; similar; study; sugars; table; technol; times; total; values; varieties; viscosity; vol; water cache: ijfs-283.pdf plain text: ijfs-283.txt item: #308 of 456 id: ijfs-291 author: Rokaitytė, A.; Zaborskiené, G.; Baliukoniené, V.; Macioniene, I.; Stimbirys, A. title: EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT date: 2016-12-16 words: 5376 flesch: 63 summary: J. Food Sci., vol 29, 2017 - 255 because of it is abilities to reduce pH level, exert feedback inhibition and interfere with proton transfer across cell membranes (DAVIDSON et al., 2005). J. Food Sci., vol 29, 2017 - 260 Figure 2. Variation of the mean pH values of minced pork meat during 7 days of storage at +4 °C. keywords: 2010; 2012; acceptability; acid; activity; agar; amines; analysis; antibacterial; antimicrobial; atcc; aureus; bacterial; bioactive; biogenic; cell; coli; components; control; correlation; count; days; detection; dhq+la; dhq+la+ln; diameter; different; dihydroquercetin; effect; eos; essential; et al; evaluation; food; food sci; formation; growth; inhibition; ital; j. food; lactic; level; linalool; listeria; lower; meat; method; microbiol; microorganisms; mixture; monocytogenes; natural; oils; pork; pork meat; products; p≤0.05; quality; reference; results; salmonella; samples; sci; sensory; significant; solution; storage; table; total; vol; water; zone cache: ijfs-291.pdf plain text: ijfs-291.txt item: #309 of 456 id: ijfs-297 author: Tesini, Federica; Laureati, Monica; Palagano, Rosa; Mandrioli, Mara; Pagliarini, Ella; Gallina Toschi, Tullia title: Children preferences of coloured fresh cheese prepared during an educational laboratory date: 2015-12-16 words: 4118 flesch: 67 summary: 27 - 2015 521 - Keywords: cheese preference, children food preference, colour preference, gender, neophobia, nutrition education - Children preferenCes of Coloured fresh Cheese prepared during an eduCational laboratory f. tesini*1, M. laureati2, r. palagano1, M. Mandrioli1, e. pagliarini2 and t. gallina tosChi1,3 1DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, 47521 Cesena, FC, Italy 2Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133Milan, Italy 3CIRI, Department of Agricultural and Food Sciences, Interdepartmental Centre for Industrial Research in Agri-Food, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, 47521 Cesena, FC, Italy *Corresponding author: federica.tesini@unibo.it AbstrAct choices among young consumers are mainly driven by food preferences; in particular, a con- nection between appearance and acceptance of food has been highlighted, together with a gener- al lack of knowledge of food processing. Involvement in home meal prepara- tion is associated with food preference and self-efficacy among canadian children. keywords: 2005; acceptance; activity; age; analysis; appetite; cheese; children; colour; coloured; cooke; curd; data; educational; exposure; festival; food; gender; green; ital; laboratory; laureati; making; neophobia; nutr; old; participants; pink; pliner; preference; preferred; preparation; prepared; qual; rocket; sci; sensory; square; table; traditional; visual; wardle; white; years; yellow cache: ijfs-297.pdf plain text: ijfs-297.txt item: #310 of 456 id: ijfs-304 author: Mozzon, Massimo; Savini, Sara; Boselli, Emanuele; Thorngate, John H title: The herbaceous character of wines date: 2016-01-21 words: 9882 flesch: 55 summary: Behavior of 3-Isobutyl-2-hydroxypyrazine (IBHP), a key intermediate in 3- Isobutyl-2-methoxypyrazine (IBMP) metabolism, in ripening wine grapes. S-Adenosyl-L-methionine-dependent O-methylation of 2- hydroxy-3-alkylpyrazine in wine grapes: a putative final step of methoxypyrazine biosynthesis. keywords: 2000; 2001; 2002; 2005; 2006; 2010; 2011; 2014; 2015; acid; addition; agricultural; alcohols; aldehydes; alkylmethoxypyrazines; allen; american; aroma; aromatic; australian; bell; berries; blanc; boselli; boss; cabernet; character; chemical; chemistry; chromatography; components; composition; compounds; concentrations; content; crushing; cultivar; decrease; different; détente; e)-2; effect; enology; escudier; et al; exposure; fermentation; final; flash; flavors; food; food chemistry; food sci; formation; fruity; grape; green; harvest; hashizume; headspace; herbaceous; herbaceous character; hexenal; high; higher; ibmp; impact; important; increase; influence; intensity; ipmp; ital; j. food; journal; juice; kalua; kotseridis; leaf; levels; light; low; maceration; mechanical; methoxypyrazine; micro; moutounet; odor; order; oxidation; oxygen; oxygenation; pepper; perception; phase; pickering; pool; positive; pre; present; process; quality; rapp; red; research; responsible; riesling; ripening; role; ryona; sacks; sala; sauvignon; sci; science; sensory; stage; storage; studies; sulfur; technology; temperature; thiols; threshold; treatment; varietal; vegetative; veraison; vinifera; viticulture; vitis; volatile; white; wine; winemaking cache: ijfs-304.pdf plain text: ijfs-304.txt item: #311 of 456 id: ijfs-316 author: Zanfini, A.; Franchi, G.G.; Massarelli, P.; Corbini, G.; Dreassi, E. title: PHENOLIC COMPOUNDS , CAROTENOIDS AND ANTIOXIDANT ACTIVITY IN FIVE TOMATO (LYCOPESICON ESCULENTUM MILL.) CULTIVARS date: 2016-10-08 words: 4213 flesch: 59 summary: Plant material and tomato sampling Different tomato cultivars were investigated: Lycopersicon esculentum Mill. 3.1.2 Quantitative analysis of the main identified compounds The main polyphenolic components identified were quantified as previously reported and the most abundant polyphenols detected in tomato cultivars are reported in Table 2. keywords: 2002; acid; activity; agric; analysis; antioxidant; antioxidant activity; black; cancer; carotene; carotenoids; chem; chlorogenic; comparison; compounds; content; correlation; cultivar; determination; differences; different; et al; extracts; food; food sci; fresh; fruits; haa; hydrophilic; ital; j. food; laa; lipophilic; lutein; lycopene; main; min; pear; phenolic; polyphenolic; quantitative; red; ripe; rutin; samples; sci; shiren; snowball; standard; table; teac; tomato; tomatoes; trifele; vol; yellow; zanfini cache: ijfs-316.pdf plain text: ijfs-316.txt item: #312 of 456 id: ijfs-324 author: Condurso, Concetta; Tripodi, Gianluca; Cincotta, Fabrizio; Lanza, Carmela Maria; Mazzaglia, Agata; Verzera, Antonella title: QUALITY ASSESSMENT OF MEDITERRANEAN SHRIMPS DURING FROZEN STORAGE date: 2016-04-28 words: 5799 flesch: 65 summary: Figure 1: pH variations of raw shrimp samples during frozen storage (Error bars indicate standard error of measurements). Figure 2: Total volatile basic nitrogen values (mg N/100 g shrimp flesh) of raw shrimp samples during frozen storage (Error bars indicate standard error of measurements). keywords: 1994; 1997; acid; alasalvar; analysis; aroma; basic; changes; chemical; chemistry; colour; compounds; considered; content; cooked; data; deepwater; deepwater pink; descriptors; determination; differences; different; dimethyl; duncan; et al; ethyl-1; evaluation; fao; figure; fish; flavour; food; food sci; freezing; fresh; frozen; frozen storage; hexanol; higher; increase; indices; ital; j. food; letters; lipid; longirostris; low; mean; mediterranean; methods; min; months; multiple; narwal; narwal shrimps; nitrogen; odour; parapandalus; parapenaeus; pink; pink shrimp; products; quality; range; raw; results; samples; sci; sea; seafood; sensory; shahidi; shrimp; shrimp samples; shrimp species; significant; species; storage; table; temperature; test; time; total; tvb; values; volatile cache: ijfs-324.pdf plain text: ijfs-324.txt item: #313 of 456 id: ijfs-325 author: romano, andrea; Cuenca Quicazan, Martha; Makhoul, Salim; Biasioli, Franco; Martinello, Lorenzo; Fugatti, Alessandro; Scampicchio, Matteo title: Comparison of e-Noses: the case study of honey date: 2016-01-21 words: 4858 flesch: 54 summary: When the signal from the selected MOS sensors were used, the resulting model afforded correct identifications for 82% and 87% of South Tyrol honeys and samples of other origin, respectively, with an overall 85% of correct identifications. Classification of honey samples based on Metal Oxide Sensors In this study, the headspace of 26 honey samples was analyzed with a portable electronic nose. keywords: 2010; 2014; 2015; 2016; analysis; analytical; approach; aroma; biasioli; bolzano; botanical; cappellin; chemistry; classification; component; composition; compounds; correct; data; determination; different; discrimination; electronic; et al; fig; fingerprint; flight; food; forest; gasperi; geographic; headspace; higher; honey; instrument; international; ital; journal; markers; mass; mass spectrometry; metal; mos; multiflower; märk; nose; origin; oxide; peaks; performance; principal; proton; ptr; reaction; resolution; ruth; samples; sci; sensors; south; south tyrol; spectrometry; study; t.d; table; time; tof; transfer; tyrol; values; van; volatile; work; yener cache: ijfs-325.pdf plain text: ijfs-325.txt item: #314 of 456 id: ijfs-333 author: esfandiari, zahra; Saraji, Mohammad; Madani, Roya; Jahanmard, Elham title: STATUS OF BENZOIC ACID AMOUNT DURING PROCESSING FROM YOGHURT TO ITS BY-PRODUCT DRINK (DOOGH) date: 2016-04-15 words: 2994 flesch: 62 summary: The addition of benzoic acid is forbidden in by-product drink of yoghurt Doogh in Iran. A total of 24 and 48 samples of yoghurt and Doogh were analyzed by HPLC method to assess the natural and permitted amount of benzoic acid. keywords: 2012; acid; additives; benzoate; benzoic; benzoic acid; brands; compound; concentration; content; dairy; determination; doogh; drink; et al; food; hplc; iran; isfahan; ital; journal; level; liquid; manually; mazdeh; mean; milk; natural; preservatives; processing; products; samples; sci; sorbate; sorbic; study; table; turkey; vol; water; yoghurt cache: ijfs-333.pdf plain text: ijfs-333.txt item: #315 of 456 id: ijfs-334 author: Mattera, Maria; Durazzo, Alessandra; Nicoli, Stefano; Di Costanzo, Maria Gabriella; Manzi, Pamela title: CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF "PECORINO D'ABRUZZO" CHEESE date: 2016-05-20 words: 9167 flesch: 62 summary: As regards cholesterol content, cheese samples exhibited on average a value of 83.4 mg/100g, and PEC-B cheeses (summer produces) had on average the highest cholesterol content (96.1 mg/100g). Summer cheese samples showed a lower content in saturated FA (55.4%, P≤0.05) and higher content of monounsaturated FA (38.3%, P≤0.05) than winter samples. keywords: 2007; acid; activity; addis; analysis; antioxidant; average; basis; calcium; carotene; chain; changes; characteristics; cheeses; chemical; cholesterol; cla; cm-1; codex; colour; composition; content; coverage; dairy; dap; data; december; differences; different; dpph; d’abruzzo; d’abruzzo cheeses; energy; et al; ewes; fat; fatty; february; feeding; food; food sci; free; ftir; g/100; higher; highest; information; infrared; intake; italian; j. food; july; linoleic; lower; manzi; march; matter; means; milk; mineral; month; nutrients; nutritional; parameters; particular; pdo; pecorino; pecorino cheeses; pecorino d’abruzzo; phosphorous; production; products; properties; protein; p≤0.05; radical; ratio; results; retinol; ripening; samples; scavenging; sci; season; seasonal; sheep; significant; sodium; soluble; standard; study; summer; table; tocopherol; todaro; total; traditional; trans; values; variation; vitamin; vol; winter cache: ijfs-334.pdf plain text: ijfs-334.txt item: #316 of 456 id: ijfs-339 author: Zanoni, Bruno; Cecchi, Lorenzo; Migliorini, Marzia; Cherubini, Chiara; Trapani, Serena title: THE CASE OF THE 2014 CROP SEASON IN TUSCANY: A SURVEY OF THE EFFECT OF THE OLIVE FRUIT FLY ATTACK date: 2016-01-21 words: 4076 flesch: 70 summary: Dynamics of oil quality parameters changes related to olive fruit fly attack. +39 055 2755507; fax: 055 2755500 E-mail address: bruno.zanoni@unifi.it ABSTRACT In this work we compare the chemical composition of olive fruits (cv Moraiolo) and the sensory and chemical quality of olive oils extracted in two crop seasons: the 2013 crop season, characterized by a very minor attack by the Bactrocera oleae, and the 2014 crop season, characterized by one of the strongest attacks of Bactrocera oleae in the last decades. keywords: active; attack; bactrocera; chemical; coi; content; crop; crop season; eec; effect; florence; fly; food; fruits; infestation; ital; lamma; moisture; moraiolo; oil; oils; oleae; olive; olive fly; olive fruits; olive oil; parameters; phenolic; pulp; quality; ratio; ripening; samples; sci; season; sensory; stone; sugar; t.20; total; tuscany; value; virgin; vol cache: ijfs-339.pdf plain text: ijfs-339.txt item: #317 of 456 id: ijfs-342 author: Symoniuk, E.; Ratusz, k.; Krygier, K. title: KINETICS PARAMETERS DETERMINATION OF REFINED AND COLD–PRESSED RAPESEED OILS AFTER OXIDATION BY RANCIMAT date: 2017-01-12 words: 5181 flesch: 66 summary: The induction time of rapeseed oil oxidation recorded by Rancimat depends on process temperature. Table 4 presents values of particular kinetic parameters of rapeseed oil oxidation. keywords: 2000; acid; activation; analyzed; aocs; chem; codex; cold; composition; constant; different; edible; energy; et al; eur; farhoosh; fatty; food; higher; increase; induction; ital; j. food; kinetic; kowalski; lipid; method; mol; molk; official; oils; oxidation; oxidative; oxidative stability; parameters; peroxide; process; products; quality; rancimat; rapeseed; rapeseed oils; rate; reaction; refined; refined oils; refining; results; sample; sci; soc; stability; study; table; technol; temperature; test; time; values; vegetable; vol; ∆s++ cache: ijfs-342.pdf plain text: ijfs-342.txt item: #318 of 456 id: ijfs-351 author: Alvarruiz, Andrés; Lorenzo, Cándida; Alonso, Gonzalo; Serrano-Díaz, Jessica title: DRYING KINETICS OF SAFFRON FLORAL BIO-RESIDUES date: 2016-06-07 words: 4814 flesch: 71 summary: J. Food Sci., vol 28, 2016 - 647 Table 3: Constants of selected drying models. Table 1: Mathematical drying models. keywords: 2005; 70ºc; air; alonso; best; bio; constants; crocus; data; dehydration; diffusion; doymaz; drying; díaz; eng; et al; fick; fit; floral; flow; flowers; food; food sci; g.l; hot; influence; ital; j. food; kucuk; layer; leaves; logarithmic; m2·s-1; mathematical; midilli; model; moisture; number; parameters; process; quality; rate; residues; results; saffron; sample; sativus; sci; serrano; spain; spice; table; temperature; term; thin; time; values; verma; vol cache: ijfs-351.pdf plain text: ijfs-351.txt item: #319 of 456 id: ijfs-370 author: Fantozzi, P.; Caboni, M.F.; Gallina Toschi, T.; Gerbi, V.; Hidalgo, A.; Lavelli, V.; Perretti, G.; Pittia, P.; Pompei, C.; Rantsiou, K.; Rolle, L.; Sinigaglia, M.; Zanoni, B. title: Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science date: 2015-12-16 words: 1017 flesch: 52 summary: J. Food Sci., vol. J. Food Sci., vol. keywords: 2013; 2015; agricultural; biodiversity; environment; expo; food; food sci; italian; italy; j. food; life; milan; new; production; safety; sci; science; university cache: ijfs-370.pdf plain text: ijfs-370.txt item: #320 of 456 id: ijfs-371 author: Utrilla, M.C.; Soriano, A.; Garcia Ruiz, A. title: Determination of the optimal fat amount in dry-ripened venison sausage date: 2015-12-16 words: 4806 flesch: 67 summary: samples bellowing type 1 exhibited the lowest table 2 - Visual attributes (means ± standard deviations) of the cynegetic venison salchichon with different pork meat added. table 3 - Odour attributes (means ± standard deviations) of the cynegetic venison salchichon with different pork meat added. keywords: acceptance; analysis; attributes; castilla; characteristics; colour; consumer; content; cured; cynegetic; deer; descriptive; differences; different; dry; et al; fat; food; garcía; intensity; ital; juiciness; lean; lower; lowest; mancha; means; meat; meat sci; odour; order; pepper; pork; pork meat; preference; quality; quantitative; results; ruiz; salchichon; samples; sausages; sci; scores; sensory; significant; soriano; spain; standard; study; table; taste; test; texture; type; une; venison; venison salchichon; vol cache: ijfs-371.pdf plain text: ijfs-371.txt item: #321 of 456 id: ijfs-372 author: Tripaldi, C.; Palocci, G.; Garavaldi, A.; Bogdanova, T.; Bilei, S. title: Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese date: 2015-12-16 words: 6353 flesch: 72 summary: The moisture values were not largely affected by the kind of rennet in both fresh and ripened cheese (69.65 and 42.30% in ARP cheese and 69.81 and 40.87% in CLR cheese). Butyric acid levels were significantly high- er in fresh or ripened ARP cheese than in CLR cheese (2.27 vs 0.81 mmol × kg-1and keywords: acid; activity; addis; analyses; arp; arps; artisanal; artisanal rennet; butyric; calf; characteristics; cheese; chemical; chymosin; clotting; clr; commercial; content; dairy; enzymatic; et al; fatty; ffas; fil; flavour; food; free; fresh; fresh cheese; goat; higher; idf; imcu; influence; international; iso; ital; kg-1; kid; kinds; lamb; levels; liquid; marzolina; microbiological; milk; mmol; moisture; ns b; paste; protein; proteolysis; rennet; rennet paste; results; ripened; ripened cheese; ripening; salt; samples; sci; sensory; smell; standard; study; tiv; total; traditional; tripaldi; values; vol cache: ijfs-372.pdf plain text: ijfs-372.txt item: #322 of 456 id: ijfs-373 author: Małgorzata, Wronkowska; Joanna, Honke; Mariusz Konrad, Piskuła title: Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats date: 2015-12-16 words: 6005 flesch: 56 summary: In the literature data there are no information concerning the tocopherol level in fermented buckwheat groats. 13.19±0.59b 16.95±0.74 SSF-RB 12.82±0.51c 3.84±0.59c 11.50±0.59c 15.34±0.20 ANOVA effects P *** *** *** *** F *** *** *** *** P x F *** *** *** *** Control buckwheat groats: raw (B) and roasted (RB); fermented buckwheat groats: raw (SSF-B) and roasted (SSF-RB). keywords: abts; acid; acl; activity; acw; analysis; antioxidant; antioxidant capacity; ascorbic; assay; buckwheat; buckwheat groats; capacity; chemistry; compounds; content; d.m; data; decrease; determination; different; effect; extracts; fermentation; fermented; flour; food; groats; hplc; inositol; interactions; journal; method; nutrition; oligosporus; p<0.05; pcl; phenolic; process; products; pyridoxine; radical; raw; raw groats; results; rhizopus; riboflavin; roasted; roasted buckwheat; roasted groats; roasting; rutin; samples; sci; significant; solid; soluble; ssf; state; study; table; tempeh; thiamine; tocopherol; total; trolox; type; usa; vitamins; vol; water cache: ijfs-373.pdf plain text: ijfs-373.txt item: #323 of 456 id: ijfs-374 author: Olgunoglu, İ.A.; Artar, E.; Gocer, M. title: COMPARISON OF FATTY ACID PROFILES OF MALE AND FEMALE GIANT RED SHRIMPS (Aristaeomorpha foliacea RISSO, 1827) OBTAINED FROM MEDITERRANEAN SEA date: 2015-12-16 words: 3343 flesch: 70 summary: Among these the high- est concentrations of sFAs (47.15%) were de- tected in male shrimp species while the highest concentrations of PUFAs (29.33%) and MUFAs (24.37%) were detected in female shrimp. based on results, the amount of palmitic acid (c16:0) for female shrimp (27.59%) was almost the same as in male shrimp species (27.29%) (p>0.05), while the amount of oleic acid (c18:1) (21.68%) was higher than those in male shrimp (15.68%) (p<0.05). keywords: 2009; 2012; acid; affinis; analysis; aristaeomorpha; aydin; composition; content; crangon; diet; differences; different; et al; fatty; fatty acid; female; fenneropenaeus; foliacea; food; giant; human; ital; levels; lipid; longirostris; male; mediterranean; metapenaeus; mufas; nutritional; oksuz; p<0.05; parapenaeus; penaeus; polyunsaturated; protein; pufa; red; results; samples; sci; sea; semisulcatus; sfa; shrimp; species; study; turan; turkey; value cache: ijfs-374.pdf plain text: ijfs-374.txt item: #324 of 456 id: ijfs-375 author: Salvatore, E.; Addis, M.; Pes, M.; Fiori, M.; Pirisi, a. title: Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk date: 2015-12-16 words: 4273 flesch: 68 summary: this study can provide important information for ob- taining the desired extent of lipolysis in this type of blue cheese. mailto:esalvatore%40agrisricerca.it?subject= 438 Ital. this cheese is character- ized by the use of lamb paste rennet for its pro- duction, differently from most of blue cheeses, where the milk coagulation is usually induced by the action of liquid rennet. keywords: acids; analysis; ardö; blue; blue cheese; butyric; chain; cheese; composition; compounds; content; culture; dairy; days; different; et al; factor; fatty; ffa; fid; flavour; food; free; higher; ital; ketones; lamb; lipolysis; milk; min; mould; nitrogen; ovine; paste; penicillium; production; proteolysis; ps1; ps2; ps3; rennet; results; ripening; roqueforti; samples; sci; table; total; type; usa; values; volatile cache: ijfs-375.pdf plain text: ijfs-375.txt item: #325 of 456 id: ijfs-376 author: Utrilla, M.C.; Garcia Ruiz, A.; Soriano, A. title: Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage date: 2015-12-16 words: 5280 flesch: 63 summary: 27 - 2015 443 - Keywords: dry-ripened venison sausage, olive oil, acceptance test, preference test, quantitative descriptive sensory analysis - EFFECT OF PARTIAL REPLACEMENT OF PORK MEAT WITH OLIVE OIL ON THE SENSORY QUALITY OF DRY-RIPENED VENISON SAUSAGE M.C. UTRILLA1,3, A. GARCÍA RUIZ2,3 and A. SORIANO1,3* 1Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, Avda. +34 926295300, Fax +34 926295318, email: almudena.soriano@uclm.es AbstrAct six assays of low-fat venison salchichon were produced using varying proportions of olive oil to replace the traditional pork meat added. keywords: analysis; assay; attributes; beriain; bloukas; chorizo; colour; consumers; content; descriptive; differences; different; dry; effect; end; et al; fat; food; g/100; intensity; ital; lean; meat; mouthfeel; muguerza; odour; oil; olive; olive oil; panel; percentage; pork; pork meat; preference; preferred; product; protein; quality; replacement; salchichon; samples; sausages; sci; scores; sensory; significant; spain; study; table; taste; test; texture; total; une; venison; venison salchichon; vol cache: ijfs-376.pdf plain text: ijfs-376.txt item: #326 of 456 id: ijfs-377 author: Zambrowicz, A.; Eckert, E.; Pokora, M.; Dąbrowska, A.; Szołtysik, M.; Bobak, Ł.; Trziszka, T.; Chrzanowska, J. title: Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease date: 2015-12-16 words: 6578 flesch: 60 summary: some peptides derived from egg proteins can act as immune modulators and may be used as nutraceuticals for the prevention or treatment of lifestyle dependent diseases. Angiotensin-I converting enzyme inhibitory and antioxidant activities of egg protein hydro- lysates produced with gastrointestinal and nongastroin- testinal enzymes. keywords: 2010; 2011; 2013; 2014; ability; absorbance; ace; acid; activities; activity; amino; antioxidant; biological; blood; chelating; chem; concentration; control; cucurbita; degree; determination; dose; dpph; dąbrowska; egg; egg yolk; enzymatic; enzyme; et al; fag; fe2+/mg; ferric; ficifolia; fig; food; free; hours; hydrolysates; hydrolysis; immunostimulatory; increase; inhibitory; iron; isolation; ital; j. food; method; miguel; min; non; peptides; pokora; product; properties; protease; protein; proteolytic; radical; reaction; reducing; results; scavenging; sci; serine; significant; source; substrate; time; trolox; trziszka; use; vol; white; yolk; zambrowicz cache: ijfs-377.pdf plain text: ijfs-377.txt item: #327 of 456 id: ijfs-378 author: Urun, Gözde Bayraktaroglu; Yaman, Ünal Rıza; Köse, Ergun title: Determination of drying characteristics and quality properties of eggplant in different drying conditions date: 2015-12-16 words: 5060 flesch: 63 summary: table 2 - rehydration ratios of dried eggplant samples. Specific energy consumption of dried eggplant samples In our study amount of energy required for drying of samples was calculated. keywords: 2004; acid; air; analysis; ascorbic; characteristics; chemical; colour; consumption; content; convective; convective drying; determined; different; dryer; drying; effect; eggplant; eggplant samples; energy; engineering; fig; food; fresh; hot; icd; important; infrared; ital; journal; kinetics; loss; methods; moisture; parameters; process; product; properties; quality; rehydrated; rehydration; result; samples; sci; shrinkage; slices; specific; statistical; study; sun; table; temperature; textural; thesis; time; total; university; values; vol; water cache: ijfs-378.pdf plain text: ijfs-378.txt item: #328 of 456 id: ijfs-379 author: Fidelis, J.C.F.; Monteiro, A.R.G.; Scapim, M.R.S.; Monteiro, C.C.F.; Morais, D.R.; Claus, T.; Visentainer, J.V.; Yamashita, F. title: Development of an active biodegradable film containing tocopherol and avocado peel extract date: 2015-12-16 words: 5015 flesch: 56 summary: starch has been used as an alterna- tive to produce biodegradable films, but the ma- terials present a low mechanical strength and are hygroscopic (MALI et al, 2005; rEn et al., 2009; scAPIM, 2009). the ob- jective of this study was to characterize and as- sess the mechanical and structural properties of biodegradable films composed of thermoplastic starch, PbAt and antioxidants (tocopherol and bark extract avocado) seeking better interaction among these compounds in order to suggest fur- ther studies on the application of these films in active packaging. keywords: acid; active; antioxidant; application; astm; avocado; biodegradable; blends; brandelero; brazil; capacity; carbohydrate; characterization; coefficient; compounds; control; design; development; diffusion; effect; et al; exa; extract; fig; films; food; formulation; gab; glycerol; higher; http://dx.doi; humidity; ital; journal; materials; mechanical; mixture; model; oil; packaging; pbat; peel; pereira; permeability; poly(butylene; polymers; production; properties; relative; scapim; sci; solubility; sorption; starch; studies; temperature; terephthalate; thermoplastic; thickness; toco-70; tocopherol; vapour; vol; water cache: ijfs-379.pdf plain text: ijfs-379.txt item: #329 of 456 id: ijfs-38 author: Giuggioli, Nicole Roberta; Sottile, Francesco; Peano, Cristiana title: QUALITY INDICATORS FOR MODIFIED ATMOSPHERE PACKAGING (MAP) STORAGE OF HIGH-QUALITY EUROPEAN PLUM (PRUNUS DOMESTICA L.) CULTIVARS date: 2016-01-21 words: 6644 flesch: 67 summary: Table 1: Characteristics of film used for MAP storage of plum fruits. If not combined with other storage techniques, low refrigeration temperatures are not sufficient to maintain fruit quality up to the consumer; in fact, prolonged exposure to low temperatures would be responsible for enzymatic browning of the internal tissues and of the formation of skin damages (TAYLOR et al., 1993; ABDI et al., 1997). keywords: 2010; ariddo; ariddo di; atmosphere; biol; case; chlorophyll; chroma; cm2; co2; colour; conditions; content; control; core; crisosto; cultivars; days; di core; different; effect; et al; european; evolution; film; firmness; flesh; food; food sci; fruit; gas; girgenti; giuggioli; harvest; headspace; high; higher; hortic; important; ital; j. food; kpa; loss; map; modified; monitoring; mula; multilayer; n.s; non; packages; packaging; parameters; peano; period; plums; postharvest; prunus; pulp; qualitative; quality; ramasin; results; ripening; sci; skin; sottile; ssc; storage; studies; table; technol; time; total; values; vol; weight; yellow cache: ijfs-38.pdf plain text: ijfs-38.txt item: #330 of 456 id: ijfs-380 author: none title: Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil date: 2015-12-16 words: 7382 flesch: 68 summary: therefore, browning reaction had a pro- nounced influence on bread color, particularly during bread baking. It was found that bread incorporated with spray dried empty capsule (control) had the low- er L*- value than others, except for that added with 5% MsO. the color of bread crust is most- ly attributed to non-enzymatic chemical reac- tions such as Maillard and caramelization reac- tion that produce colored compounds (formation of the golden yellow color) during bread baking (GÖKMEN et al., 2011). keywords: abundance; acid; addition; analysis; astaxanthin; baking; bread; bread crumb; bread samples; capsule; chewiness; color; column; compounds; control; control bread; crumb; crust; days; different; dough; effect; encapsulation; et al; fatty; fig; flour; food; fortification; fortified; glucose; gumminess; gökmen; hepatopancreas; higher; increase; ital; j. food; levels; likeness; lipid; loaf; lower; ltd; materials; methyl-1; micro; min; mso; n-3; nd nd; odor; oil; oxidation; prepared; properties; protein; room; samples; sci; sensory; shrimp; shrimp oil; spray; stability; storage; syrup; table; takeungwongtrakul; temperature; texture; thailand; time; usa; value; volatile; volume; wall; wheat; whey cache: ijfs-380.pdf plain text: ijfs-380.txt item: #331 of 456 id: ijfs-381 author: Di Mattia, C.D.; Piva, A.; Martuscelli, M.; Mastrocola, D.; Sacchetti, G. title: Effect of sulfites on the in vitro antioxidant activity of wines date: 2015-12-16 words: 5284 flesch: 61 summary: In this study, three wine types (white wine, red wine, and a model wine) were used. MAtErIALs AND MEtHODs Materials three types of wines were analyzed: white wine (trebbiano d’Abruzzo Pietrosa, 2003 vin- tage, winery Dora sarchese), red wine (Mon- tepulciano d’Abruzzo, 2004 vintage, Miglian- ico social winery), and a model wine made from distilled water, ethanol (12% v/v), and tartaric acid (0.033 M, pH 3.6). keywords: abts; activity; agric; antioxidant; antioxidant activity; antioxidant capacity; antiradical; assay; capacity; chem; coefficient; concentration; content; contribution; curve; decolorization; different; dioxide; dose; dpph; effects; equivalents; et al; fig; food; frap; free; l-1; linear; methanol; method; model; model wine; overall; phenolic; polyphenols; properties; radical; red; red wine; reducing; regression; response; results; sample; scavenging; sci; study; sulfites; sulfur; sulfur dioxide; synergistic; teac; total; trolox; value; vol; white; white wine; wine; µmoles cache: ijfs-381.pdf plain text: ijfs-381.txt item: #332 of 456 id: ijfs-382 author: Oluwasayo Kehinde, Moyib; Francis Olumide, Oladapo; Folake Ramat, Moyib; Oluwakemi O., Banjoko title: Adequacy of mineral contents of raw and plain sticky sauce of common and bush okra date: 2015-12-16 words: 5558 flesch: 68 summary: raw_Al, raw common okra; sauce_Al, common okra sauce; raw_co, raw bush okra; sauce_co, bush okra sauce. Only the raw bush okra met the estimat- ed average requirement of Fe (6 mg), which is 77.7% of daily allowance intake (8 mg) but was reduced upon cooking by 34%, providing about 76.5% EAr while raw common okra could pro- vide for 70.1% EAr, which was also reduced upon cooking by 30%. keywords: 2000; abelmoschus; allowance; analysis; average; boiling; bush; bush okra; calcium; common; common okra; content; cooking; corchorus; daily; dietary; different; dry; ear; effect; esculentus; estimated; food; fresh; intake; ital; kingdom; leafy; leaves; levels; loss; macro; market; mean; mepba; methods; mg/100; minerals; model; mucilage; nigeria; nutrients; okra; olitorius; proportion; raw; samples; sas; sauce; sci; sodium; sources; species; sticky; sticky sauce; united; variation; vegetables; vol cache: ijfs-382.pdf plain text: ijfs-382.txt item: #333 of 456 id: ijfs-391 author: Carballo, Javier title: POTENTIAL TECHNOLOGICAL INTEREST OF INDIGENOUS LACTIC ACID BACTERIA FROM ALGERIAN CAMEL MILK date: 2016-05-31 words: 7115 flesch: 62 summary: Characterization of lactic acid bacteria isolated from raw cows’ milk cheeses currently produced in Galicia (NW Spain). The selected isolates were used in combination with a commercial mesophilic O-type culture to make fermented milks. keywords: 2010; 30ºc; abundances; acetoin; acid; activities; activity; adjunct; agar; analysis; bacteria; brevis; butter; c21b; c22p; camel; camel milk; characterization; cheese; citrate; combination; commercial; compounds; control; cow; culture; dairy; data; diacetyl; different; dna; et al; fatty; fermentation; fermented; flavor; following; food; higher; highest; identification; idf; incubation; int; isolates; ital; j. food; ketones; lab; lactic; lactobacilli; lactococcus; leuconostoc; low; mean; mesenteroides; mesophilic; microbiol; milk; min; ndd; oxoid; plantarum; present; production; products; proteolytic; r-704; raw; results; rodríguez; samples; sci; selected; sensory; skim; sole; spain; species; spme; starter; sterile; strains; study; subsp; sulfur; table; technological; type; usa; values; volatile cache: ijfs-391.pdf plain text: ijfs-391.txt item: #334 of 456 id: ijfs-41 author: Zannoni, Mario; Hunter, E.A. title: Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese date: 2015-12-16 words: 4378 flesch: 60 summary: to better understand the relationship between sensory compliance and quantitative descriptors we have tested 24 samples of grated Parmigiano-reggiano. correla- tions and Partial Least squares gave us a better understanding of compliance evaluation. keywords: analysis; appearance; aroma; body; characteristics; cheese; colour; compliance; control; correlations; data; descriptors; different; dimensions; european; evaluation; food; grains; grated; important; intensity; ital; large; march; modality; number; odour; official; parmigiano; particles; pdo; pls; product; production; quality; rancid; reggiano; regression; regulations; results; rind; samples; sci; scorecard; scores; sensory; solubility; specification; taste; texture; variable; visual; vol; zannoni cache: ijfs-41.pdf plain text: ijfs-41.txt item: #335 of 456 id: ijfs-413 author: Rustioni, Laura; Failla, Osvaldo title: GRAPE SEED RIPENING EVALUATION BY ORTHO-DIPHENOL QUANTIFICATION date: 2016-05-06 words: 2634 flesch: 54 summary: Two millennia of grapevines cultivation confirmed the importance of grape seed color. J. Food Sci., vol 28, 2016 - 515 Figure 3: Correlation between ortho-diphenol concentration and seed color. keywords: berries; berry; browning; change; characteristic; color; concentration; content; cultivar; data; decrease; development; different; diphenol; evaluation; fig; food; fruit; grape; index; ital; kennedy; merlot; method; noir; number; odjaleshi; ortho; oxidation; phenolic; pinot; quality; ripening; ristic; rustioni; samples; sci; seed; sol; status; tannin; vol; waterhouse; wine; year cache: ijfs-413.pdf plain text: ijfs-413.txt item: #336 of 456 id: ijfs-42 author: Pietrzak-Fiećko, Renata title: FATTY ACID COMPOSITION IN WILD BOLETUS EDULIS FROM POLAND date: 2016-01-21 words: 3535 flesch: 67 summary: Taking the above into account, the aim of this study was to determine the content of the fat and fatty acid profile in wild Boletus edulis, indicate potential differences in the composition of fatty acids between the various morphological parts and examine the impact of the mushrooms’ vegetative sites on the fatty acid profile. The profile of fatty acids in Boletus edulis varied between the regions where the mushrooms were collected as well as the morphological parts of the fruiting body. keywords: 2006; 2007; acids; amounts; barros; body; boletus; boletus edulis; c16:0; c18:2; caps; chem; composition; content; differences; different; edible; edulis; et al; fatty; fatty acids; food; human; ital; j. food; kalač; kavishree; material; morphological; mufa; mushrooms; parts; pedneault; poland; polish; profile; pufa; region; samples; sci; sfa; share; significant; stems; study; value; varied; vol; wild; yilmaz cache: ijfs-42.pdf plain text: ijfs-42.txt item: #337 of 456 id: ijfs-420 author: Caponio, Francesco; Squeo, Giacomo; Summo, Carmine; Paradiso, Vito M.; Pasqualone, Antonella title: TALC EFFECT ON THE VOLATILES OF VIRGIN OLIVE OIL DURING STORAGE date: 2016-10-08 words: 4522 flesch: 66 summary: In fact, BENDINI et al. (2009) reported that trans-2-pentenal increases significantly during the oxidation of virgin olive oils in presence of metals. Influence of malaxation temperature and time on the quality of virgin olive oils. keywords: addition; aldehydes; angerosa; aparicio; caponio; chem; compounds; effect; et al; evolution; extra; extra virgin; extraction; fig; food; food sci; fresh; increase; influence; ital; j. food; lox; malaxation; months; morales; oil; oils; olive; olive oil; oxidation; paste; pathway; phase; process; quality; responsible; results; sci; significant; storage; t2t1cot2t1cot2t1co; talc; time; trans-2; trial; virgin; virgin olive; volatile; volatile compounds; way; yield cache: ijfs-420.pdf plain text: ijfs-420.txt item: #338 of 456 id: ijfs-429 author: Sagan, Agnieszka; Andrejko, Dariusz; Jaśkiewicz, Teresa; Ślaska-Grzywna, Beata; Szmigielski, Marek; Masłowski, Andrzej; Żukiewicz-Sobczak, Wioletta title: THE EFFECT OF INFRARED RADIATION IN MODIFYING NUTRITIONAL AND MECHANICAL PROPERTIES OF GRASS PEA SEEDS date: 2016-06-20 words: 3660 flesch: 62 summary: Compared with that of raw seeds, IR heating of grass pea seeds reduced trypsin inhibitor activity. Therefore, IR heating can be used in processing grass pea seeds. keywords: 2001; acids; activity; amino; composition; content; effect; essential; exposure; fatty; food; grass; grass pea; grela; heating; high; infrared; inhibitors; iso; ital; lathyrus; load; lysine; mechanical; nutritional; pea; pea seeds; poland; processing; properties; protein; radiation; raw; reactive; sativus; sci; seeds; similar; solution; standard; sugars; table; thermal; tia; time; trypsin; value; vol cache: ijfs-429.pdf plain text: ijfs-429.txt item: #339 of 456 id: ijfs-433 author: Raposo, António; Carrascosa, Conrado; Pérez, Esteban; Tavares, Ana; Sanjuán, Esther; Saavedra, Pedro; Millán, Rafael title: Vending machine foods: evaluation of nutritional composition date: 2016-03-23 words: 6431 flesch: 65 summary: Further studies on the nutritional assessment of vending machine foods, governments’ awareness and policies that promote the intake of healthy foods are essential to increase the amount of foods with an appropriate nutritional profile according to recommendations in vending machines. The nutritional quality of vending machine foods may be a factor that contributes to significantly increase obesity and associated diseases, and the vending industry is significantly growing worldwide. keywords: 2010; 2013; 2015; american; assessment; baguettes; bread; calorie; canaria; carbohydrate; cheese; chicken; choices; consumption; content; corn; croissant; daily; dietary; different; energy; et al; fat; fda; fibre; food; french; gran; health; high; industrial; intake; ital; journal; kcal; las; levels; low; machines; mean; nutritional; palmas; pastry; products; protein; public; results; salami; sandwiches; school; sci; snack; sodium; spain; standard; study; table; total; tuna; types; value; vending; vol; white; white bread; wholemeal cache: ijfs-433.pdf plain text: ijfs-433.txt item: #340 of 456 id: ijfs-436 author: Bermúdez, R.; Franco, D.; Carballo, J.; Lorenzo, J. M. title: SENSORY PROPERTIES AND PHYSICOCHEMICAL CHANGES IN THE BICEPS FEMORIS MUSCLE DURING PROCESSING OF DRY-CURED HAM FROM CELTA PIGS. EFFECTS OF CROSS-BREEDING WITH DUROC AND LANDRACE PIGS date: 2016-10-14 words: 7619 flesch: 70 summary: J. Food Sci., vol 29, 2017 - 123 PAPER SENSORY PROPERTIES AND PHYSICO-CHEMICAL CHANGES IN THE BICEPS FEMORIS MUSCLE DURING PROCESSING OF DRY-CURED HAM FROM CELTA PIGS. J. Food Sci., vol 29, 2017 - 124 1. keywords: 2004; activity; bodega; bred; celta; celta pigs; changes; characteristics; chemical; cie; colour; common; consistent; content; cross; crosses; cured; c×d; c×l; decrease; differences; different; dry; drying; duroc; effect; end; et al; fat; femoris; final; food; food sci; force; garcía; genotype; genève; group; ham; hams; higher; iberian; imf; international; iso; ital; landrace; lipid; manufacturing; meat; meat sci; moisture; muscle; n.s; organization; p<0.01; parameters; pieces; pigs; post; process; processing; products; properties; pure; quality; ramírez; ripening; salting; samples; sci; sensory; shear; sig; significant; stage; standard; standardization; switzerland; test; texture; values; vol; water cache: ijfs-436.pdf plain text: ijfs-436.txt item: #341 of 456 id: ijfs-449 author: Cosmai, L.; Caponio, F.; Summo, C.; Paradiso, V. M.; Cassone, A.; Pasqualone, A. title: NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY date: 2017-01-19 words: 6288 flesch: 63 summary: Keywords: characterization olive-based pâté, sensory analysis, table olives, volatile profile Ital. The world production of table olives has shown a steady increase for the last 20 years and is mainly concentrated in Spain, Turkey, Egypt, Syria, Morocco, Italy, and Greece. keywords: 0.001; 2008; acid; agar; alcohols; analysis; anchovies; anova; aroma; basis; characterization; chemical; coli; colonies; colour; compounds; consumer; content; data; descriptors; different; effect; eggplants; et al; evoo; extraction; flavour; food; food sci; formulations; g kg-1; green; headspace; hexen-1; higher; identification; ingredients; international; ioc; ital; j. food; kg-1; letters; mass; mean; microbiological; min; mushrooms; nd nd; new; odour; oil; olive; particular; phase; plates; pleasant; presence; production; products; profile; pâtés; p≤0.05; results; salted; sample; sci; sensory; significant; standard; table; table olives; taste; temperature; test; tomatoes; total; use; values; vegetables; vinegar; volatile; water; way cache: ijfs-449.pdf plain text: ijfs-449.txt item: #342 of 456 id: ijfs-450 author: SLASKA-GRZYWNA, B.; BLICHARZ-KANIA, A.; SAGAN, A.; NADULSKI, R.; HANUSZ, Z.; ANDREJKO, D.; SZMIGIELSKI, M. title: Changes in the texture of butternut squash following thermal treatment date: 2016-03-02 words: 5191 flesch: 64 summary: An analysis of table 4 shows that the mean co- hesiveness of squash heated at the temperature of 100ºc for 20, 25 and 30 min was significantly table 4 - the results of tukey’s studentized range test for mean cohesiveness values of pumpkin pulp heated at the tempera- ture of 80ºc and 100ºc depending on heating time and the amount of steam added. According to researchers, both raw and cooked squash pulp provides numerous health benefits and can be used in prevention and treat- ment of certain diseases (cAILI et al.; 2006, NIEW- cZAs et al.; 2005, stIrG, 1997). keywords: 100ºc; 80ºc; addition; analysis; butternut; case; changes; chewiness; cohesiveness; different; fig; food; hardness; heated; heating; heating time; highest; interaction; ital; journal; level; lowest; mean; mean values; min; oven; periods; properties; pulp; pumpkin; pumpkin pulp; range; results; science; significant; springiness; squash; steam; studies; table; technology; temperature; test; texture; thermal; time; treatment; tukey; values; vol; ° c cache: ijfs-450.pdf plain text: ijfs-450.txt item: #343 of 456 id: ijfs-451 author: CHEN, YI-SHENG; WU, HUI-CHUNG; YU, CHI-RONG; CHEN, ZIH-YIN; LU, YI-CHEN; YANAGIDA, FUJITOSHI title: Isolation and characterization of lactic acid bacteria from xi-gua-mian (fermented watermelon), a traditional fermented food in Taiwan date: 2016-03-02 words: 4270 flesch: 65 summary: In this study, three restriction enzymes, AccII (cG/cG), HaeIII (GG/cc) and AluI (AG/ct) (chen et al., 2013b), were mainly used for grouping. the farming area dedicated to watermelon production in taiwan is reported to be largest among all fruits (LIN et al., 2009). keywords: 16s; acid; amplification; analysis; appl; bacteria; characterization; chen; different; et al; fermented; fig; food; fruit; group; gua; isolates; isolation; lab; lactis; lactobacillus; leu; lin; mesenteroides; mian; microbiol; mrs; nacl; nisin; pcr; plantarum; primers; rdna; results; rflp; sakei; salt; samples; sci; strains; study; subsp; table; taiwan; traditional; watermelon; y.s; yanagida; young cache: ijfs-451.pdf plain text: ijfs-451.txt item: #344 of 456 id: ijfs-453 author: KURITA, SERIKA; KASHIWAGI, TAKEHIRO; EBISU, TOMOYO; SHIMAMURA, TOMOKO; UKEDA, HIROYUKI title: Identification of neochlorogenic acid as the predominant antioxidant in Polygonum cuspidatum leaves date: 2016-03-01 words: 5003 flesch: 64 summary: As shown by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and superoxide anion scavenging assays, the con- tributions of neochlorogenic acid as an antioxidant were 16.5% and 36.5%, respectively, suggest- ing that neochlorogenic acid is the predominant antioxidant in P. cuspidatum leaves. neochlorogenic acid was obtained from sigma chemical co. (st. Louis, usA), and chlorogenic acid was from MP bio- medicals, Lcc (santa Ana, usA). keywords: 2013; acid; activity; anion; antioxidant; assay; capacity; carbon; compound; content; contribution; control; cuspidatum; different; dpph; effects; et al; extract; f.w./ml; fig; food; fraction; fresh; health; hplc; ital; japan; layer; leaf; leaves; liquid; measured; meoh; min; neochlorogenic; neochlorogenic acid; nmr; observed; ods; peak; polygonum; radical; rate; rhizomes; sample; scavenging; sci; size; solution; sosa; study; superoxide; vol; water cache: ijfs-453.pdf plain text: ijfs-453.txt item: #345 of 456 id: ijfs-454 author: LOMBARDI, A.; VERNEAU, F.; LOMBARDI, P. title: Beyond the use of food supplements: An empirical analysis in Italy date: 2016-03-02 words: 7508 flesch: 60 summary: 28 - 2016 15 - Keywords: consumption, neophilia, vitamins - BEYOND THE USE OF FOOD SUPPLEMENTS: AN EMPIRICAL ANALYSIS IN ITALY F. CARACCIOLO, A. LOMBARDI*, F. VERNEAU and P. LOMBARDI Department of Agricultural Sciences, Agricultural Economics and Policy group, University of Naples Federico II, Via Università 96, 80055 Portici, Italy *Corresponding author: Tel. Wellness trends are generating new opportunities and challenges for companies in the vitamin and dietary supple- ment sector, and the producers of dietary supple- ments have substantially increased their invest- ments and studies to ascertain the behaviour of consumers vis-à-vis food supplements. keywords: 1998; 1999; 2001; 2012; analysis; appetite; associated; attitudes; average; bars; behaviour; benefits; bmi; characteristics; consumers; consumption; consumption frequency; cox; decisions; demographic; determinants; dietary; dietary supplements; energy; et al; evans; factors; food; food sci; food supplements; food technologies; frequency; ftns; greger; habits; health; higher; individuals; information; italian; italy; j. food; mean; meat; mineral; motivations; national; need; neophilia; neophobia; new; new food; non; nutr; outcome; people; perception; product; propensity; protein; research; respondents; results; risk; role; sample; scale; sci; siegrist; specific; stage; stated; study; supplements; survey; table; technologies; technology; traits; trust; use; users; verneau; vitamin; vol; white cache: ijfs-454.pdf plain text: ijfs-454.txt item: #346 of 456 id: ijfs-455 author: GHERBAWY, YOUSSUF A.; SHEBANY, YASSMIN M.; ALHARTHY, HELAL F. title: Molecular characterization of aflatoxigenic aspergilli-contaminated poultry and animal feedstuff samples from the western region of Saudi Arabia date: 2016-03-02 words: 7163 flesch: 68 summary: this result is in agreement with crIsEO et al. (2001a), who used specific Pcr-based methods to prove that aflatoxigenic A. flavus isolates al- ways contain the complete gene set. rAzzAGhI-AbYANEh et al. (2006) surveyed the distribution of Aspergillus section Flavi in corn- field soils in Iran and their results indicated that only 27.5% of A. flavus isolates were aflatoxigen- ic (b1 or b2 or both), and all the A. parasiticus isolates produced aflatoxins of both b (b1 and b2) and G (G1 and G2) types. keywords: + +; 2012; a. flavus; afb1; aflatoxigenic; aflatoxigenic isolates; aflatoxin; aflatoxin biosynthesis; aflr; analysis; animal; arabia; aspergillus; aspergillus flavus; bands; bhatnagar; biosynthesis; camel; cattle; cattle jeddah; chang; cluster; complete; criseo; detection; different; dna; ehrlich; et al; feedstuff; fig; flavi; flavus; flavus isolates; food; fungi; geisen; genes; genetic; high; isolates; isolation; ital; jeddah; lane; makkah; microbiol; molecular; mycotoxins; n.d; non; omt; omt-1; parasiticus; parasiticus isolates; pathway; pcr; potential; poultry; poultry jeddah; poultry makkah; poultry taif; ppm; presence; production; range; region; results; samples; saudi; sci; section; sequences; set; species; strains; table; taif; targeted; total; tuht; ver-1; vol cache: ijfs-455.pdf plain text: ijfs-455.txt item: #347 of 456 id: ijfs-456 author: KORISH, MOHAMED title: Nutritional evaluation of wild plant Cissus rotundifolia date: 2016-03-02 words: 4937 flesch: 69 summary: Wild edible plants are rich in minerals, vitamins, dietary fiber, fatty acids and amino acids (bArrOs et al., 2010; LUcZAJ, 2010). the identification and de- termination of amino acids were conducted us- ing the amino acid analyzer AAA-400 (INGOs, czech republic) equipped with an (OstION LG ANb, INGOs) ion-exchange column (200 x 3.7 mm) and a flow photometer detector. keywords: 2005; 2010; 2013; acid; agriculture; amino; amino acids; analysis; antinutritional; avalues; basis; calcium; chem; cissus; components; composition; content; crl; crude; cyanogenic; determinations; determined; dietary; dry; eaas; edible; essential; et al; evaluation; factors; fao; fatty; fatty acids; food; food sci; glycosides; good; high; human; individual; int; ital; j. food; leafy; leaves; level; lipid; lower; means; medicine; method; milk; mineral; nutritional; odd; palmitic; phytic; plants; potential; present; protein; results; rice; rotundifolia; samples; sci; separate; sodium; source; species; study; table; total; unsaturated; value; vegetables; vol; water; weight; wild; zinc cache: ijfs-456.pdf plain text: ijfs-456.txt item: #348 of 456 id: ijfs-457 author: SEVERINI, C.; DE PILLI, T.; DEROSSI, A. title: Optimization of extrusion process of rice flour enriched with pistachio nut flour date: 2016-03-02 words: 4267 flesch: 65 summary: 2 - starch-lipid complex index (a) and λ max values (b) of samples made up of rice starch and pistachio nut flour blend as a function of barrel temperatures and water feed content. 3 - breaking strength (a) and bulk density values (b) of samples made up of rice starch and oleic acid blend as a function of barrel temperatures and water feed content. keywords: amylose; analysis; barrel; barrel temperature; break; bulk; characteristics; complexes; complexing; conditions; content; contour; cooking; density; effects; experiments; extrudates; extrusion; feed; fig; flour; food; formation; highest; increase; index; iodine; ital; lipid; method; mm2; model; nut; operating; optimum; pilli; pistachio; process; processing; properties; responses; rice; samples; sci; starch; strength; study; system; table; temperature; values; variables; vol; water; zones cache: ijfs-457.pdf plain text: ijfs-457.txt item: #349 of 456 id: ijfs-458 author: AL-NABULSI, ANAS A.; OLAIMAT, AMIN N.; OSAILI, TAREQ M.; OBAIDAT, HEBA M.; JARADAT, ZIAD W.; SHAKER, REYAD R.; HOLLEY, RICHARD A. title: Recovery and Behaviour of Stressed Escherichia coli O157:H7 Cells on Rocket Leaf Surfaces Inoculated by Different Methods date: 2016-03-02 words: 5325 flesch: 65 summary: thus, the objective of the current study was to compare the recovery of unstressed or acid-, cold-, starved- and salt- stressed E. coli O157:H7 cells from the surfaces of rocket leaves inoculated by different methods and stored at 10° or 25ºc. MAtErIALs ANd MEtHOds Preparation of bacterial strains and inocula Four clinical isolates of E. coli O157:H7 (00:0304, 02:0627, 02:0628, and 02:3581) now in the department of Nutrition and Food technology, Jordan university of science and technology cul- ture collection were stored individually at -80ºc Ital. Fur- thermore, E. coli O157: keywords: 2013; 25ºc; 37ºc; acid; behaviour; cells; cfu; cold; coli o157; contamination; different; dip; e. coli; escherichia; escherichia coli; et al; food; foodborne; fresh; growth; h7 cells; h7 numbers; inoculated; inoculation; ital; j. food; jordan; lang; leaf; leaves; letter; lettuce; log; log cfu; methods; numbers; pathogens; produce; prot; rocket; rocket leaves; sci; spot; spray; storage; strain; stressed; surfaces; survival; table; temperature; tsb; values; vegetables; vol; water cache: ijfs-458.pdf plain text: ijfs-458.txt item: #350 of 456 id: ijfs-459 author: KIRIMLI, S.; KUNDUHOGLU, B. title: Inactivation of Zygosaccharomyces Rouxii using power ultrasound at different temperatures, pH and water activity condintions date: 2016-03-02 words: 6171 flesch: 65 summary: typi- cal physiological characteristics of Z. rouxii in- clude tolerance to low-acidity preservatives, ex- treme osmotolerance, and the ability to adapt to high glucose concentrations, low water ac- tivity (aw) and thermal treatment (EMMErIcH and rADLEr, 1983; JAMEs and strAtFOrD, 2003; MArtOrELL et al., 2007). J. Food Sci., vol. keywords: 2007; amplitude; buffer; cells; cfu; citrate; conditions; control; different; effect; fig; food; food sci; fruit; greater; growth; heat; high; inactivation; ital; j. food; juices; khz; levels; log; low; medium; methods; microbiol; min; model; p<0.05; power; pressure; procedures; processing; reduction; rouxii; samples; sci; significant; sonication; spoilage; storage; study; synergistic; temperature; thermal; thermo; time; treatments; ultrasonic; ultrasound; usa; use; values; vessel; vol; water; yeast; z. rouxii; zygosaccharomyces cache: ijfs-459.pdf plain text: ijfs-459.txt item: #351 of 456 id: ijfs-460 author: ADDAI, ZUHAIR RADHI; ABDULLAH, AMINAH; MUTALIB, SAHILAH ABD.; MUSA, KHALID HAMID title: Evaluation of fruit leather made from two cultivars of papaya date: 2016-03-02 words: 7667 flesch: 64 summary: Procedure for making papaya fruit leather For each cultivar, frozen papaya cultivars were thawed at 40c overnight in the fridge. this reaction may have led to colour changes in the papaya fruit leather but the addition of citric acid was necessary in the production of papaya fruit leather as it protect- ed the natural colour and helped destroy bacte- ria during drying. keywords: 2002; absorbance; abts; acceptability; acid; acidity; activity; addition; analysis; anthocyanins; antioxidant; antioxidant activity; average; blueberry; brix; capacity; chemistry; citric; colour; concentration; content; cultivars; different; dpph; drying; effect; eksotika; et al; evaluation; flavour; food; frap; fresh; fresh fruit; fruit; fruit leather; higher; honey; hongkong; increase; ingredients; ital; journal; leather; letters; levels; like; mean; min; moisture; orac; overall; oxygen; p<0.05; papaya; papaya cultivars; papaya fruit; papaya leather; pectin; phenolic; processing; product; properties; puree; quality; research; results; sample; science; score; sensory; significant; solution; standard; study; sweetness; technology; terms; texture; tfc; total; tpc; tss; value; vol; water cache: ijfs-460.pdf plain text: ijfs-460.txt item: #352 of 456 id: ijfs-461 author: YAQOOB, NAZIA; BHATTI, IJAZ AHMED; ANWAR, FAROOQ; MUSHTAQ, MUHAMMAD; ARTZ, WILLIAM E. title: Variation in physico-chemical/analytical characteristics of oil among different flaxseed (Linum usittatissimum L.) cultivars date: 2016-03-02 words: 5369 flesch: 68 summary: How- ever, during the past decade, there has been an increasing interest in the use of flaxseed oil to improve human health status due to its high nutraceutical potential (OOMAH, 2001; cHOO et al., 2007). the results indicated that the refractive index (40°c) and density (25°c) ranged from 1.4706 to 1.4737 and 0.9278 to 0.929 mg/mL, respectively, with non- significant (p>0.05) difference among cultivars Our findings are consistent with the previous reports in which the refractive index of flaxseed oil at 20˚c was reported to be 1.475, while the density of flaxseed oil at 25˚c was 0.925 to 0.935 (PrZYbYLsKI, 2005). keywords: acid; ala; analysis; anisidine; ash; birch; characteristics; chem; chemical; choo; cold; composition; conditions; content; cultivars; differences; different; different cultivars; different flaxseed; et al; extraction; fatty; ffa; fiber; flaxseed; flaxseed cultivars; flaxseed oil; food; iodine; iso; ital; iupac; linolenic; linum; ls-33; matter; mazza; method; new; oil; oils; oleic; oomah; p<0.05; pakistan; peroxide; present; protein; proximate; range; residues; results; samples; sci; seeds; significant; study; table; tocopherol; total; triplicate; university; unsaponifiable; value; vol cache: ijfs-461.pdf plain text: ijfs-461.txt item: #353 of 456 id: ijfs-462 author: INANC, AHMET LEVENT title: Differential method to determine thermal degradation kinetics of chlorophyll in virgin olive oil date: 2016-03-02 words: 4428 flesch: 66 summary: the rate constants and half life at 150°c were determined in the range of 0.20-0.22 and 12.14-13.12 for the thermal process of chlorophyll in virgin olive oil, respective- ly. the color of virgin olive oil is due to the natural pigments chlorophylls, and carotenoids (MInGuEZ Mos- QuErA et al., 1994). keywords: 2007; 2009; 2012; activation; arrhenius; best; boekel; changes; chemistry; chlorophyll; chlorophyll degradation; color; concentration; constant; content; data; degradation; determination; differential; equation; et al; fit; food; graphic; half; heating; journal; kinetics; life; method; minguez; model; mosquera; oil; oils; olive; olive oil; order; pigments; processing; rate; reaction; rojas; sci; science; stability; substitution; table; temperature; thermal; time; van; virgin; virgin olive; ° c cache: ijfs-462.pdf plain text: ijfs-462.txt item: #354 of 456 id: ijfs-463 author: KOVACEVIC, D.; MASTANJEVIC, K.; PLEADIN, J.; FRECE, J. title: Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period date: 2016-03-02 words: 7593 flesch: 61 summary: the final moisture content was also lower than in similar dry sausages coming from spain (GI- MENO et al., 2000; rUbIO et al., 2007; LOrEN- ZO et al., 2012), which can also be attributed to a longer ripening period of the Horse salami. the final pH was lower than in most dry fermented sausages (5.2 to 5.8) (bOVEr-cID et al., 2001; rUbIO et al., 2007; rOsErIO et al., 2010), which can be explained by horse meat properties in terms of higher glycogen content as compared to pork, beef and foal meat (LAW- rIE and LEDWArD, 2006). keywords: 2000; 2006; 2007; 2009; 2011; acid; activity; agar; analysis; api; attributes; autochthonous; average; bacteria; biochemical; biolife; changes; collagen; colour; composition; content; counts; croatia; cultures; days; determination; different; dry; effect; et al; fat; fermented; final; food; food sci; frece; hardness; high; horse; horse meat; horse salami; identification; instrumental; iso; isolation; italy; j. food; lab; lactic; lorenzo; low; manufacturing; measurements; meat; meat sci; microbial; microbiological; moisture; odour; p<0.05; parameters; period; physicochemical; plantarum; population; processing; product; production; profile; properties; protein; quality; ratio; ripening; salami; salt; samples; sausages; sci; sensory; significant; smoking; staphylococci; starter; study; table; taste; textural; texture; time; total; traditional; values; vol; water cache: ijfs-463.pdf plain text: ijfs-463.txt item: #355 of 456 id: ijfs-464 author: SEREFOGLU, C.; SEREFOGLU, S. title: Consumer fair prices for less pesticide in potato date: 2016-03-02 words: 8333 flesch: 68 summary: No. 11, 06460 Çankaya, Ankara, Turkey 2The Ministry of Defence of Turkey, 06100, Bakanlıklar, Ankara, Turkey *Corresponding author: cserefoglu@gmail.com AbstrAct this study estimates turkish citizens’ willingness to pay (WtP) for reduced pesticides on pota- toes. the specific objec- tives are: determine consumers’ attitudes and concerns toward pesticide use in potatoes and ascertain consumers’ willingness to pay high- er bid amounts for reduced pesticides in pota- toes by ensuring no pesticide residues, and es- timate consumers’ mean WtP for reduced pes- ticides potatoes. keywords: 1995; 2006; age; agents; agricultural; analysis; answer; appendix; chemicals; concern; consumers; contingent; cosmetic; cvm; damage; data; defects; economics; education; effect; error; extra; following; food; food safety; food sci; free; freq; function; gender; graduate; harmful; health; higher; hormone; idea; important; income; independent; individuals; insect; ital; j. food; journal; knowledge; level; likelihood; livinvilage; market; mean; model; organic; pay; people; pesticides; population; potatoes; preferences; price; probability; probit; products; public; purchasing; question; reduced; reduced pesticides; regions; residues; respondents; results; risks; safety; sample; sci; similar; size; standard; stated; study; survey; table; tobit; turkey; turkish; use; valuation; variable; village; vol; willing; willingness; working; wtp; years cache: ijfs-464.pdf plain text: ijfs-464.txt item: #356 of 456 id: ijfs-465 author: AKSOY, Y.; ULUTAS, Z. title: Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs date: 2016-03-02 words: 6766 flesch: 70 summary: the cP ratios for the Karayaka lambs in the present study were similar to the values determined by previous re- searchers for local, crossbred and heritage breeds of lamb (bErIAIn et al., 2000; MAcIt et al., 2003; PErLo et al., 2008; EsEnbuĞA et al., 2009). 28 - 2016 131 - Keywords: Karayaka sheep, fatty acid composition, lambs, meat quality, slaughter weight - Meat production traits of local KarayaKa sheep in turKey 1. keywords: 2005; 2010; acid; age; animal; beriain; breeds; carcass; characteristics; cholesterol; color; composition; concentrated; contents; crude; days; decreasing; differences; different; effect; ekiz; esenbuğa; et al; fattening; fatty; fatty acid; fed; feed; food; genotype; groups; hardness; higher; http://www.sciencedirect.com/science/article/pii/s0921448802000160; initial; ital; karaca; karayaka; karayaka lambs; lambs; level; local; loss; measurements; meat; meat quality; meat science; mg/100; minutes; muscle; p<0.001; p<0.05; parameters; present; production; protein; quality; ratios; red; regard; research; samples; sañudo; science; sheep; significant; similar; slaughter; small; studies; study; sws; table; texture; thoracis; total; traits; turkey; turkish; university; unsaturated; values; vol; water; weight; whc; yakan; ünal cache: ijfs-465.pdf plain text: ijfs-465.txt item: #357 of 456 id: ijfs-466 author: KARACABEY, E.; BALTACIOGLU, C.; CEVIK, M.; KALKAN, H. title: Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L.) by response surface methodology and genetic algorithm date: 2016-03-02 words: 5525 flesch: 58 summary: 28 - 2016 127 result from partial water loss occurring during pretreatment, although the change in the final moisture content of dried slices pretreated with Nacl solution was not significant compared to the water content of fresh tuber slices (data not shown). to investigate the effect of drying conditions on final product qual- ity, the rhr of dried tuber slices were deter- mined (table 1). keywords: algorithm; artichoke; calculated; coefficient; concentration; conditions; content; design; diffusivity; drying; effective; effects; emd; engineering; experimental; fig; food; genetic; ital; jerusalem; mass; microwave; models; moisture; nacl; optimization; output; performance; power; pretreatment; process; processing; quality; rehydration; response; results; rhr; rsm; sci; significant; slice; solution; surface; table; technology; thickness; time; transfer; trials; tubers; values; variables; vol cache: ijfs-466.pdf plain text: ijfs-466.txt item: #358 of 456 id: ijfs-467 author: ZHANG, XINZHUANG; MENG, QINGXIANG; HE, LIWEN; ZHAO, LIPING; REN, LIPING title: Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage date: 2016-03-02 words: 6423 flesch: 64 summary: numerous studies have demonstrated that garlic exhibits cardioprotective (rAHMAn and Lowe, 2006), liv- er-protective (wAnG et al., 1998), beneficial ef- fects in diseases such as ischemic-reperfusion arrhythmias and infarction (rIetz et al., 1993), ischemic heart disease (ArorA et al., 1981), hy- pertension (FousHee et al., 1982), hyperlipi- demia (ernst et al., 1985), as well as prevent the processes of cancer (tAnAkA et al., 2006) and aging (LI et al., 2012). the adverse changes in quality are manifested in flavor, color, texture and nutri- tive value, and the possible production of toxic compounds (cLAuDIA et al., 2014). keywords: -sh; 2012; 2013; acid; activity; addition; allicin; analysis; antioxidant; arg; beef; beijing; breakdown; change; chem; china; color; compounds; control; data; days; degradation; different; effects; et al; extracts; fatty; fig; food; food sci; garlic; garlic extracts; glutathione; ground; ground beef; group; high; increased; ital; kim; lipid; lipid oxidation; meat; methanol; min; mixed; mixture; muscle; natural; new; oxidation; oxidative; peroxide; phospholipids; pork; present; products; protein; quality; raw; raw ground; refrigerated; refrigerated storage; results; sample; sci; significant; storage; storage time; study; tbars; temperature; tendency; test; time; treatments; tube; uplc; usa; value; vol; water cache: ijfs-467.pdf plain text: ijfs-467.txt item: #359 of 456 id: ijfs-468 author: BELTRAME, CEZAR AUGUSTO; MARTELO, EDUARDA BOFF; MESQUITA, RAIZA DE ALMEIDA; ROTTAVA, IEDA; BARBOSA, JULIANA; STEFFENS, CLARICE; TONIAZZO, GECIANE; VALDUGA, EUNICE; CANSIAN, ROGERIO LUIS title: Effectiveness of sanitizing agents in inactivating Escherichia coli (ATCC 25922) in food cutting board surfaces. Removal E. coli using different sanitizers date: 2016-03-02 words: 4438 flesch: 57 summary: A fast adhesion of E. coli on both surfaces studied were observed for up to 12h, becoming constant after 24h on used surfaces, when the maximum population reached (6.92 log cFU cm-2). the results also indicated that the amount of adherent cells reduced 2.4 log with 2.0% organic acid and was efficient for 1h on used surfaces (Fig. 4b). keywords: 2012; acid; action; adhesion; agents; attachment; bacteria; bars; biofilm; boards; cells; cfu; chlorhexidine; cm-2; coli; concentrations; contact; counts; cutting; different; e. coli; effective; efficacy; efficiency; errors; escherichia; experiments; fig; food; formation; hypochlorite; industry; int; ital; log; mean; membrane; microbiol; min; new; organic; parizzi; peracetic; peracetic acid; polyethylene; processing; removal; resistance; results; sanitizers; sci; significant; sodium; stainless; standard; steel; study; surfaces; time; triplicate; vol; water cache: ijfs-468.pdf plain text: ijfs-468.txt item: #360 of 456 id: ijfs-479 author: Román Villegas, Tomás; Larcher, Roberto; Slaghenaufi, Davide; Tonidandel, Loris; Moser, Sergio; Nicolini, Giorgio title: CLARIFYING AGENTS AND 3-SULFANYLHEXANOL PRECURSORS IN GRAPE JUICE date: 2016-06-28 words: 2408 flesch: 58 summary: To ensure a high concentration of thiol precursors, only the juice fraction over 65% w/v yield was used in the experiment (MAGGU et al., 2007; ALLEN et al., 2011; ROLLAND et al., 2011b). Moreover, the juices were indirectly enriched randomly with 500-1000 mg/L of grape skin tannin containing 224.2 mg/kg GSH-3SH and 25.5 mg/kg Cys-3SH, quantified according to LARCHER et al., (2013b), and supplemented with a volume of 15-25% of Sauvignon Blanc juice, a variety well-known for its richness in thiol precursors (CAPONE et al., 2010; LARCHER et al., 2013a). keywords: 2013a; 2016; agents; agricultural; american; analysis; bentonite; blanc; charcoal; chemistry; concentration; cys-3sh; enology; et al; fedrizzi; food; grape; gsh-3sh; ital; journal; juice; larcher; ol)-l; precursors; pvpp; roland; s-3-(hexan-1; sauvignon; sci; skin; thiol; varietal; viticulture; vol; wine; winemaking cache: ijfs-479.pdf plain text: ijfs-479.txt item: #361 of 456 id: ijfs-481 author: Yilmaz, T.; Kumcuoglu, S.; Tavman, S. title: Ultrasound Assisted Extraction of Lycopene and ?–carotene from Tomato Processing Wastes date: 2016-07-28 words: 3975 flesch: 64 summary: The lycopene values in tomato skin were determined between 25.5 - 141 mg/kg, and extracted β-carotene values in fresh tomatoes varied between 0.5-9.5 mg/kg, depending on genetic, agronomic, climatic factors and processing conditions (RAO et al., 1998; RAO and AGARWAL, 1999; BAYSAL et al., 2000; TOOR and SAVAGE, 2005; BRAVO et al., 2012). As the power increased from 50W to 65W, lycopene value increased significantly (p<0.05), while the increase in β-carotene value between 50W and 65W was not significant (p>0.05). keywords: 2010; 90w; analysis; antioxidant; applied; assisted; carotene; carotenoids; chem; conditions; content; cose; effects; et al; extraction; food; food chem; food sci; hexane; high; hplc; increase; ital; j. food; kumcuoglu; lycopene; min; model; p<0.05; polar; power; processing; results; samples; sci; significant; skin; solvent; sonochem; study; sun; technol; temperature; thermal; time; tomato; tomatoes; total; trans; uae; ultrasonic; ultrasound; values; vol; wang; wastes; yields cache: ijfs-481.pdf plain text: ijfs-481.txt item: #362 of 456 id: ijfs-482 author: Ben Rached, M.; Paciulli, M.; Pugliese, A.; Abdallah, M.; Boujnah, D.; Zarrouk, M.; Guerfel, M.; Chiavaro, E. title: Effect of the soil nature on selected chemico-physical and thermal parameters of extra virgin olive oils from cv Chemlali date: 2016-07-28 words: 7479 flesch: 63 summary: The values of viscosity found in this study are in accordance to that reported from other authors (GILA et al., 2015; BONNET et al., 2011) on virgin olive oils at room temperature. GILA et al. (2015) observed an increase of viscosity increasing the oleic acid content of virgin olive oils from different varieties. keywords: 2010; acids; analysis; authors; ben; brown; capacity; carotenoids; cerretani; characterization; chemical; chemlali; chiavaro; clay; colour; composition; content; cooling; correlation; crystallization; curves; data; differences; different; dsc; effect; enthalpy; et al; eur; evoosc; evooslg; extra; extra virgin; fatty; fig; flow; food; gypsum; hassine; heat; heating; highest; ital; j. food; limestone; lipid; lowest; main; man; min; mufa; nature; oil; oils; oleic; olive; olive oil; oxidative; parameters; peak; physical; pigments; pov; properties; pufa; quality; range; related; results; samples; sci; sfa; shear; significant; soil; stability; stony; study; table; technol; temperature; thermal; transition; tunisia; value; variables; virgin; virgin olive; viscosity; vol cache: ijfs-482.pdf plain text: ijfs-482.txt item: #363 of 456 id: ijfs-483 author: Ayyad, Z.; Valli, E.; Bendini, A.; Accorsi, R.; Manzini, R.; Bortolini, M.; Gamberi, M.; Gallina Toschi, T. title: Simulating international shipments of vegetable oils: focus on quality changes date: 2016-07-28 words: 5389 flesch: 59 summary: Oil sample (50-200 mg) was weighted into 25 ml volumetric flask and dissolved with a small portion of 1- butanol. AV, acid values (mg KOH g-1); PV, peroxide values (meq O2 kg-1 oil); TBARS, thiobarbituric acid reactive substance values (mg of malonaldehyde equivalent kg-1 oil) of vegetable oil samples [grape seed oil (GSO) and rice oil (RO)] tested before and after simulation of shipping in insulated or standard containers to the two final destinations (coded as “Q” to Quebec and as “LA” to Los Angeles). keywords: 0.001; accorsi; acid; acidity; analysis; angeles; bendini; bottles; changes; chem; color; compounds; conditions; container; content; destinations; different; edible; effect; evoo; fig; final; food; free; higher; increase; insulated; ital; j. food; kg-1; los; manzini; oil; oils; olive; olive oil; oxidation; oxidative; phenolic; port; quality; quebec; results; samples; sci; sensory; shipment; shipping; simulated; simulation; standard; standard container; storage; tbars; temperature; thermal; thiobarbituric; university; values; vegetable; virgin; vol; water cache: ijfs-483.pdf plain text: ijfs-483.txt item: #364 of 456 id: ijfs-500 author: Martini, M.; Altomonte, I.; Bortoluzzi Moro, A.; Caneppele, C.; Salari, F. title: Influence of fat content on quality of cow's milk date: 2016-10-25 words: 3155 flesch: 73 summary: 30.50±1.00 31.70±1.1 Casein (g kg-1) 24.34±0.996 25.08±1.068 Casein/fat ratio 0.90±0.039** 0.62±0.045** Protein/fat ratio 1.13±0.045** 0.81±0.052** Dry matter (g kg-1) 134.4±5.30 133.9±6.20 Ash (g kg-1) 6.9±0.10 6.9±0.10 Number of milk fat globules (n/mL) 11.82X109±9.53 8.48X109±1.10 Milk fat diameter (μm) 2.90±0.18* 3.50±0.21* SG § (%) 38.15±3.35 30.45±3.89 MG ¶ (%) 49.96±3.44 47.54±4.00 LG ††(%) 11.89±3.13* 21.98±3.64* * P<0.05; ** P <0.01 †Calculated as kg of milk produced until the day of sampling /days in milk at the day of sampling. Keywords: cow, fatty acids, milk fat globules, milk quality Ital. keywords: 2004; 2016; acids; analysis; animals; authors; average; casein; cell; changes; cheese; composition; content; cows; dairy; desaturase; diameter; et al; fat; fat globules; fat>37.00; fatty; food; g kg-1; globules; group; higher; ital; kg-1; large; martini; membrane; mfgs; milk; milk fat; number; nutritional; n†=12; n†=16; physical; pisa; protein; quality; ratio; sci; secretion; size; structure; total; vol; yield cache: ijfs-500.pdf plain text: ijfs-500.txt item: #365 of 456 id: ijfs-506 author: Raj, P. Albert Arockia; Radha, K.; Vijayalakshmi, M.; Pavulraj, S.; Anuradha, P. title: STUDY ON THE UTILIZATION OF PANEER WHEY AS FUNCTIONAL INGREDIENT FOR PAPAYA JAM date: 2016-11-07 words: 7433 flesch: 68 summary: The rise in reducing sugar by whey substitution has correspondingly significant decrease (P > 0.05) in non-reducing sugar content of jam T1(43.16%) and T2 (40.28%) when compared to T0 (45.18%). 4. CONCLUSIONS Papaya jam with 10% whey substitution can be effectively assigned as best formulation as it has better textural property which is necessary for jam product, with normal range of pH, acidity, total solids and ash, with better water activity, reducing sugar and significant amount of protein content. keywords: 1996; 2010; 30th; 60th; 60th day; acidity; activity; analysis; apple; apricot; ash; chemical; composition; condensed; content; control; control jam; crude; dairy; day; days; development; doi; error; et al; evaluation; experiment; fat; food; food sci; fruit; growth; higher; increase; india; ital; j. food; jam; jams; journal; juice; level; lime; low; mean±sem; microbial; milk; moisture; months; naeem; nil; non; p<0.05; paneer; paosantong; papaya; papaya jam; papaya pulp; parameters; pectin; period; physical; physico; preparation; prepared; products; properties; protein; protein content; pulp; range; research; rise; samples; sci; science; sensory; shakir; significant; solids; soluble; storage; storage period; strawberry; study; substitution; sucrose; sugar; t1 jam; table; teangpook; technology; test; textural; texture; total; value; vol; water; whey; whey protein; whey substitution cache: ijfs-506.pdf plain text: ijfs-506.txt item: #366 of 456 id: ijfs-507 author: Lavelli, Vera; Torri, Luisa; Zeppa, Giuseppe; Fiori, Luca; Spigno, Giorgia title: RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS – A REVIEW date: 2016-05-23 words: 12353 flesch: 55 summary: J. Food Sci., vol 28, 2016 - 557 showed that samples containing grape skin antioxidant dietary fibre (30 g/kgfish) were significantly darker, less elastic, cohesive, succulent and oily and possessed a more unpleasant texture and flavour than the control product. Tuning physical properties of tomato puree by fortification with grape skin antioxidant dietary fibre. keywords: 2010; 2013; 2014; 2015; 2016; acid; activity; addition; antioxidant; antioxidant dietary; applications; beef; biscuits; bread; cheese; chem; chicken; co2; colour; compounds; concentration; consumers; content; control; cooked; dairy; decrease; dietary; dietary fibre; different; effect; et al; extract; extraction; fact; fibre; fiori; fish; flavour; food; food chem; food sci; formation; fortification; fortified; frozen; fruit; functional; g gae; gae; gel; grape; grape pomace; grape seed; grape skin; hardness; harsha; health; high; higher; increase; ingredients; integration; ital; j. food; kgflour; kgmeat; lavelli; level; lipid; low; lower; marc; meat; mildner; milk; natural; new; non; nutritional; odour; oil; otr; oxidation; particle; pasta; patties; phenolic; pomace; pomace antioxidant; pork; potential; powder; pre; pressure; processing; production; products; properties; puree; quality; radical; range; recovered; recovery; red; refrigerated; results; review; scavenging; sci; seed; seed extract; sensory; significant; size; skin; soluble; solvent; spigno; sri; stability; storage; supercritical; szkudlarz; table; tbars; tdf; technol; temperature; texture; torri; total; total dietary; use; value; vol; waste; wheat; white; white grape; winemaking; yogurt cache: ijfs-507.pdf plain text: ijfs-507.txt item: #367 of 456 id: ijfs-510 author: Isik, Fatma; Topkaya, Cansu title: EFFECTS OF TOMATO POMACE SUPPLEMENTATION date: 2016-05-20 words: 4787 flesch: 65 summary: J. Food Sci., vol 28, 2016 - 525 PAPER EFFECTS OF TOMATO POMACE SUPPLEMENTATION ON CHEMICAL AND J. Food Sci., vol 28, 2016 - 526 1. keywords: 2006; 2007; acid; activity; addition; analysis; anonymous; antioxidant; ash; baking; carotenoid; chemical; color; compounds; contents; control; crackers; crude; dietary; dietary fiber; dry; effect; et al; evaluation; fiber; flour; food; food sci; higher; hunter; insoluble; int; ital; j. food; lycopene; materials; meal; methods; mineral; minutes; nutritional; oil; paste; phenolic; pomace; pomace powder; powder; ppm; processing; production; products; properties; protein; results; rich; samples; sci; seeds; sensory; soda; soluble; source; table; tomato; tomato pomace; tomatoes; total; turkey; university; usa; use; values; vol; wheat cache: ijfs-510.pdf plain text: ijfs-510.txt item: #368 of 456 id: ijfs-516 author: Jafarzadeh, Shima; Ariffin, Fazilah; Mahmud, Shahrom; Alias, Abd Karim; Najafi, Ali; Ahmad, Mehraj title: CHARACTERIZATION OF SEMOLINA BIOPOLYMER FILMS ENRICHED WITH ZINC OXIDE NANO RODS date: 2017-01-31 words: 5506 flesch: 56 summary: Mechanical, water vapor permeability, thickness of semolina nanocomposite films. (a) Effects of ZnO-nr contents on the antimicrobial activity of semolina nanocomposite films against S. aureus. keywords: activity; addition; antibacterial; antimicrobial; ariffin; astm; barrier; bars; biodegradable; biopolymer; characterization; coatings; color; content; control; different; edible; electron; et al; figure; films; food; food sci; gluten; high; ital; j. food; jafarzadeh; mahmud; malaysia; materials; matrix; mechanical; moisture; morphology; mpa; nanocomposite; nanocomposite films; nanoparticles; optical; oxide; packaging; penang; physical; preparation; properties; protein; research; results; school; sci; semolina; semolina films; significant; solubility; starch; surface; table; technology; thickness; transmission; university; values; vapor; vol; water; weight; wheat; wvp; xrd; zhang; zinc; zno cache: ijfs-516.pdf plain text: ijfs-516.txt item: #369 of 456 id: ijfs-528 author: Riciputi, Y.; Caboni, M. F. title: ASSESSING OIL OXIDATIVE STABILITY IN TARALLINI BY OXITEST® date: 2016-09-07 words: 4947 flesch: 59 summary: Moreover, oxidation products analyses are often time consuming and for the food industry it is very important to check as quickly as possible the food stability (MÀRQUEZ- RUIS et al., 2003). INTRODUCTION Lipid oxidation is one of the main deteriorating reactions in food chemistry; food quality is deeply affected by lipid oxidation (CALLIGARIS et al., 2008). keywords: 2015; accelerated; acid; analysis; bakery; blend; commercial; composition; compounds; conditions; cooking; differences; different; effect; et al; evoo; fatty; food; food sci; ground; higher; instrument; ips; ital; j. food; lard; life; lipid; lipid oxidation; minutes; oil; oils; olive; oxidation; oxidative; oxitest; oxygen; particle; particular; pressure; products; quality; reactor; results; sample; sci; scientifica; shelf; significant; snacks; stability; storage; sunflower; table; tarallini; tcg; technol; temperature; tests; tfg; time; typical; unsaturation; values; velp; verardo; vol; water cache: ijfs-528.pdf plain text: ijfs-528.txt item: #370 of 456 id: ijfs-536 author: Benjakul, S.; Patil, U.; Prodpran, T.; Senphan, T.; Cheetangdee, N. title: A comparative study of the physicochemical properties and emulsion stability of coconut milk at different maturity stages date: 2016-10-25 words: 5309 flesch: 66 summary: Electrophoretic patterns of coconut milk proteins The protein patterns of coconut milks at different stages of maturity under reducing and non-reducing conditions are shown in Fig. SDS-PAGE patterns of coconut milk proteins with three different maturity stages. keywords: acid; analysis; coalescence; coconut; coconut meat; coconut milk; cocos; cocosin; colour; content; contrast; d32; d43; d43+sds; different; droplets; emulsion; endosperm; factor; flocculation; food; g/100; germination; high; higher; highest; imc; immature; ital; kda; lipid; mature; maturity; maturity stages; meat; microscopy; milk; milk emulsion; moisture; nucifera; oil; omc; omc milk; overlay; p<0.05; particle; phase; present; properties; protein; proximate; samples; sci; sds; size; stability; stages; storage; study; table; thailand; time; usa; values; vco; vol; water cache: ijfs-536.pdf plain text: ijfs-536.txt item: #371 of 456 id: ijfs-551 author: Gazzola, D.; Pasini, G.; Tolin, S.; Curioni, A.; Vincenzi, S. title: Characterization of chitinase isoforms from grape juice date: 2016-08-24 words: 5541 flesch: 65 summary: Therefore the propensity to form haze in wine can be different for wine protein isoforms with different hydrophobicity, as demonstrated, for example, by studying the reactivity of wine protein fractions differing for this parameter with tannins (MARANGON et al., 2010). Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity. keywords: acid; activity; aec; agric; analysis; bands; bianco; buffer; chem; chitinases; chitinolytic; chromatographic; class; components; conditions; curioni; different; e.j; electrophoretic; endochitinase; et al; fig; food; formation; fractions; gel; gels; gi|2306811|gb|aab65776.1|; glycol; grape; haze; identification; interaction; isoforms; ital; j. food; juice; kda; likely; low; marangon; marangon et; min; molecular; non; page; peaks; presence; protein; sci; sds; sluyter; thaumatin; tlps; tof; van; vincenzi; vinifera; vitis; vol; waters; weight; white; wine cache: ijfs-551.pdf plain text: ijfs-551.txt item: #372 of 456 id: ijfs-560 author: Giovenzana, V.; Beghi, R.; Civelli, R.; Trapani, S.; Migliorini, M.; Cini, E.; Zanoni, B.; Guidetti, R. title: RAPID DETERMINATION OF CRUCIAL PARAMETERS FOR THE OPTIMIZATION OF MILLING PROCESS BY USING VISIBLE/NEAR INFRARED SPECTROSCOPY ON INTACT OLIVES AND OLIVE PASTE date: 2017-02-22 words: 6255 flesch: 60 summary: For these reasons, the influence of harvesting time on the quality stability and sensory characteristics of olive oils is of crucial interest for the growers. Influence of storage temperature on fruit ripening and olive oil quality. keywords: 2005; 2013; agric; analysis; average; better; calibration; chemical; classes; content; cultivar; data; deformation; determination; different; et al; extraction; food; food sci; force; frantoio; fruit; garcía; high; index; indices; infrared; intact; ital; j. food; level; maturity; measurements; milling; models; moisture; moraiolo; near; nir; oil; oil content; olive; olive oil; optical; order; parameters; paste; phenolic; pls; point; prediction; process; quality; range; rapid; reflectance; regression; results; ripening; rmsecv; rpd; sample; sci; spectra; spectroscopy; textural; texture; time; total; values; virgin; vis; visible; vol; yield cache: ijfs-560.pdf plain text: ijfs-560.txt item: #373 of 456 id: ijfs-570 author: Baron, M.; Sochor, J.; Prusova, B.; Tomaskova, L.; Kumsta, M. title: A STUDY ON THE CONTENT OF TERPENIC COMPOUNDS IN THE CULTIVAR 'MORAVIAN MUSCAT' (VITIS VINIFERA L.) date: 2016-12-01 words: 4611 flesch: 66 summary: In individual wine samples, the content of aromatic compounds was estimated as well. Estimation of antioxidant activity by the DPPH method 150 µL volume of the reagent (0.095 mM 2,2-diphenyl-1-picrylhydrazyl - DPPH•) was incubated with 15 µL of wine sample. keywords: acetate; acid; activity; alcohol; analysis; antioxidant; aromatic; avg; berries; compounds; content; course; cultivar; estimation; ethyl; experiment; extraction; fermentation; food; grapes; hexen-1; hours; individual; initial; ital; juice; length; maceration; mean; moravian; muscat; parameters; period; phenolic; quality; red; results; sample; sci; solution; substances; table; terpenes; terpenic; terpineol; time; titratable; total; value; variant; vol; volatile; white; wine; μg.l-1 cache: ijfs-570.pdf plain text: ijfs-570.txt item: #374 of 456 id: ijfs-573 author: Messia, M.C.; Candigliota, T.; De Arcangelis, E.; Marconi, E. title: ARABINOXYLANS AND ?-GLUCANS ASSESSMENT IN CEREALS date: 2016-10-12 words: 5193 flesch: 64 summary: In wheat AX, approximately 66% of the xylose residues, that form the backbone chain, are unsubstituted Xyl (SAULNIER et al., 2007b). With regard to soluble β-glucans content, varieties of wheat, spelt and emmer are characterized by very low levels of soluble β-glucans (average: 0.17%, 0.20% and 0.14% d.w., respectively), probably related to a higher ratio of cellotriose/cellotetraose, which generally amounts to 4.6 and 3.3 respectively in wheat and barley. keywords: 2007; agr; analysis; arabinoxylans; assessment; barley; biliaderis; campobasso; cell; cereal; chain; chem; components; content; data; dietary; differences; different; emmer; endosperm; et al; fiber; flour; food; food sci; glucans; glucose; hcl; health; high; hpaec; insoluble; ital; izydorczyk; j. food; major; marconi; mean; method; molise; newman; nutr; orcinol; pad; phloroglucinol; polysaccharides; products; properties; ratio; residues; results; sample; sci; significant; soluble; soluble ax; species; spelt; structure; table; total; total ax; usa; varieties; variety; vol; walls; water; waxy; wheat cache: ijfs-573.pdf plain text: ijfs-573.txt item: #375 of 456 id: ijfs-576 author: Çağlak, Emre; Karsli, Barış title: SEASONAL VARIATION OF FATTY ACID AND AMINO ACID COMPOSITIONS IN THE MUSCLE TISSUE OF ZANDER (SANDER LUCIOPERCA LINNAEUS, 1758) AND THE EVALUATION OF IMPORTANT INDEXES RELATED TO HUMAN HEALTH date: 2016-12-19 words: 4623 flesch: 76 summary: Summing up the results, it was found that seasons influenced both the compositions of amino acids and fatty acids of zander. Keywords: amino acids, Beyşehir Lake, fatty acids, seasons, zander Ital. keywords: 2007; acid; amino; amino acid; amounts; analysis; aspartic; autumn; chem; composition; contents; determined; dha; differences; different; epa; essential; et al; fatty; fatty acid; fish; flq; food; freshwater; guler; health; higher; highest; histidine; human; important; index; indices; ital; lake; leucine; levels; lipid; lowest; lysine; methionine; mg/100; mufa; p<0.05; profile; protein; pufa; quality; ratio; results; sci; seasonal; seasons; sfa; species; spring; statistical; study; summer; table; temperature; threonine; total; turkey; values; vol; winter; zander; özoğul; σeaa; ω-3 cache: ijfs-576.pdf plain text: ijfs-576.txt item: #376 of 456 id: ijfs-581 author: Hać-Szymańczuk, E.; Cegiełka, An.; Lipińska, E.; Piwowarek, K. title: APPLICATION OF ROSEMARY FOR THE PROLONGATION OF MICROBIAL AND OXIDATIVE STABILITY IN MECHANICALLY DEBONED POULTRY MEAT FROM CHICKENS date: 2017-02-15 words: 6638 flesch: 57 summary: The identification and determination of the amount of selected chemical compounds in rosemary extracts was performed based on the literature (LONGARAY DELAMARE et al., 2007, TAWAHA et al., 2007). More discussion in this area is difficult because the available literature lacks the information on antimicrobial effect of rosemary extracts in MDPM. keywords: 2004; 2005; 2007; 2009; 2011; 2012; acid; activity; addition; antibacterial; antimicrobial; antioxidant; aqueous; bacteria; chemical; chickens; composition; compounds; control; count; different; e70; effect; essential; essential oil; et al; ethanol; extract; extraction; food; food sci; fresh; growth; hać; iso; ital; j. food; lipid; literature; material; mdpm; meat; meat sci; method; microbiology; min; months; natural; officinalis; oil; oils; oxidation; oxidative; plant; poland; polish; pork; poultry; preparations; production; products; protein; psychrotrophic; quality; raw; results; rosemary; rosemary extract; rosemary preparations; rosmarinus; sample; sausage; sci; stability; standard; storage; study; szymańczuk; tbars; temperature; use; vacuum; value; vol; warsaw; water cache: ijfs-581.pdf plain text: ijfs-581.txt item: #377 of 456 id: ijfs-582 author: Uzmay, A.; Çinar, G. title: THE LIKELIHOOD OF SHEEP MEAT CONSUMPTION IN TURKEY date: 2016-12-01 words: 6742 flesch: 62 summary: The aims of this study are threefold: first, to determine the factors affecting the likelihood of sheep meat consumption; second, to determine the reasons for consumers’ preferences; and third, to determine consumers’ willingness to pay for quality-based labelling. According to the results of logistic regression analysis, gender, level of income, number of people in the household, beef consumption, and whether the interviewed individual has the highest income in his or her household affect the probability of sheep meat consumption. keywords: 2006; 2012; affect; animal; available; average; beef; chi; consumers; consumption; countries; determined; different; et al; factors; families; font; food; gender; group; hand; highest; household; income; ital; izmir; labelling; lamb; lamb meat; level; likelihood; logistic; meat; meat consumers; meat consumption; members; model; month; montossi; mutton; number; older; origin; pay; pearson; people; preferences; price; province; quality; rate; reasons; red; regression; respondents; results; sci; science; sheep; sheep meat; significant; status; studies; study; table; test; total; turkey; variable; vol; willingness; women cache: ijfs-582.pdf plain text: ijfs-582.txt item: #378 of 456 id: ijfs-588 author: Karnjanapratum, S.; Benjakul, S.; O'Callaghan, Y. C.; O'Keeffe, M. B.; FitzGerald, R. J.; O'Brien, N. M. title: PURIFICATION AND IDENTIFICATION OF ANTIOXIDANT PEPTIDES FROM GELATIN HYDROLYSATES OF UNICORN LEATHERJACKET SKIN date: 2016-11-07 words: 4340 flesch: 53 summary: Antioxidant peptides have been found in several foodstuffs such as milk (PHELAN et al., 2009), cereals (MALAGUTI et al., 2014) and algae (CORNISH and GARBARY, 2010). The aims of this study were to purify and identify the amino acid sequences of antioxidant peptides from gelatin hydrolysate of unicorn leatherjacket skin prepared using glycyl endopeptidase. keywords: 2012; 2015a; abts; acid; activity; amino; antioxidant; antioxidant activity; antioxidant peptides; antioxidative; benjakul; chem; chromatography; column; different; endopeptidase; et al; fig; food; food sci; fraction; free; g-25; gelatin; glu; gly; glycyl; highest; hplc; hydrolysate; identification; ital; j. food; karnjanapratum; leatherjacket; leu; mass; method; min; molecular; peptides; pro; protein; purification; radical; radical scavenging; scavenging; scavenging activity; sci; separated; sephadex; sequence; skin; spectra; unicorn; uplc; val; values; vol; µmol cache: ijfs-588.pdf plain text: ijfs-588.txt item: #379 of 456 id: ijfs-59 author: singh, bhupinder title: Convective dehydration kinetics and quality evaluation of osmo-convective dried beetroot candy date: 2016-06-08 words: 5129 flesch: 60 summary: The activation energy of convective dried natural beetroot cubes was 27.92 kJ mol-1 as compared to 16.98 kJ mol-1 for osmosed samples. Activation energy for convective dehydration The activation energy of convective dried natural Beetroot cubes were 27.92 kJ mol-1 compared to 16.98 kJ mol-1 for osmosed samples. keywords: 1996; activation; air; analysis; beetroot; beetroot cubes; candy; characteristics; conditions; content; convective; convective dehydration; convective drying; cubes; data; dehydration; determination; different; diffusivity; drying; effective; energy; eng; et al; food; food sci; fruits; ital; j. food; kinetics; mass; method; min; model; moisture; moisture content; natural; natural beetroot; osmosed; osmotic; page; period; pre; process; product; quality; rate; results; rmse; samples; sci; singh; solution; surface; technol; temperature; time; transfer; treatment; value; vegetables; vol; w.b; wang; water cache: ijfs-59.pdf plain text: ijfs-59.txt item: #380 of 456 id: ijfs-60 author: Durazzo, Alessandra; Casale, Gaetana; Melini, Valentina; Maiani, Giuseppe; Acquistucci, Rita title: Total polyphenol content and antioxidant properties of Solina (Triticum aestivum L.) and derivatives thereof date: 2016-01-11 words: 4043 flesch: 57 summary: Results showed the important contribution of hydrolysable polyphenols, isolated in the residue of the aqueous-organic extract, to antioxidant properties (over 90% in grains and derivatives), and the key role played by milling and baking in antioxidant properties. The resulting mixture was then used for the determination of total polyphenol content and antioxidant properties. keywords: 2007; 2013; acid; agricultural; analysis; antioxidant; antioxidant properties; aqueous; ash; bread; calixto; cereal; chemical; chemistry; content; d.m; data; determined; dietary; differences; different; extractable; extracts; flours; food; frap; grains; hardness; health; hydrolysable; ital; journal; kernel; mean; methods; milling; moisture; organic; parameters; polyphenols; properties; protein; residue; samples; saura; science; solina; study; table; test; total; tpc; traditional; values; vol; water; wheat cache: ijfs-60.pdf plain text: ijfs-60.txt item: #381 of 456 id: ijfs-604 author: Peña-González, E. M.; Alarcón-Rojo, A. D.; Rentería, A.; García, I; Santellano, E.; Quintero, A.; Luna, L. title: QUALITY AND SENSORY PROFILE OF ULTRASOUND-TREATED BEEF date: 2017-04-27 words: 5742 flesch: 58 summary: These results agree with those reported by STADNIK (2009), who obtained TBARS values that indicated no compromise to the oxidative stability of ultrasound-treated (45 kHz, 2 Wcm-2 for 120 s) meat samples stored under refrigeration. Fibrous Indicate that the orientation of particles in meat beef is similar to that perceived in celery. keywords: 2009; 2012; 2016; aging; analysis; applications; attributes; beef; bovine; changes; characteristics; chihuahua; color; control; cooked; days; descriptors; different; dolatowski; dorsi; effect; et al; evaluated; evaluation; factors; fig; flavor; food; food sci; force; fresh; high; intensity; intensity ultrasound; interaction; iso; ital; j. food; khz; lipid; longissimus; meat; meat sci; metallic; methods; min; model; muscle; odor; oxidation; panellists; perception; period; physical; power; processing; products; properties; quality; results; samples; sas; sci; sensory; shear; significant; stadnik; storage; study; technol; temperature; tenderness; test; texture; time; training; treatment; ultrasonic; ultrasound; ultrasound treatment; untreated; usa; use; values; vol; water cache: ijfs-604.pdf plain text: ijfs-604.txt item: #382 of 456 id: ijfs-611 author: Prodpran, T.; Chuaynukul, K.; Nagarajan, M.; Benjakul, S.; Prasarpran, S. title: IMPACTS OF PLASTICIZER AND PRE-HEATING CONDITIONS ON PROPERTIES OF BOVINE AND FISH GELATIN FILMS FABRICATED BY THERMO-COMPRESSION MOLDING TECHNIQUE date: 2017-05-02 words: 8580 flesch: 61 summary: At the same glycerol level, fish gelatin films showed lower WVP than bovine gelatin films (p<0.05). At the same glycerol levels, bovine gelatin films were darker in color and had much higher yellowness and slightly lower lightness as evidenced by a greater b*-value and lesser L*-value, respectively, when compared with fish gelatin films (p<0.05). keywords: 2001; 2003; ability; applied; astm; barrier; bovine; bovine gelatin; brittle; chains; color; compression; compression molding; conditions; content; continuous; decrease; degradation; differences; different; eab; edible; effect; et al; films; fish; fish gelatin; flow; food; food sci; formation; gelatin; gelatin films; gennadios; glycerol; heated; heating; heating temperature; higher; increase; ital; j. food; levels; lower; mammalian; materials; mechanical; melt; method; min; molding; molecules; mpa; p<0.05; partial; permeability; plasticizer; polymer; pre; preparation; prepared; processing; properties; protein; protein films; resins; result; sci; significant; skin; sothornvit; soy; study; table; technique; temperature; tensile; thermal; thermo; thickness; time; transparency; type; value; vapor; viscosity; vol; water; wvp; yellowness cache: ijfs-611.pdf plain text: ijfs-611.txt item: #383 of 456 id: ijfs-619 author: Padmanaban, G.; Palani, P.K.; Thilak, V.M.M. title: GREY RELATION ANALYSIS OF SOLAR DRYING PROCESS PARAMETER ON COPRA date: 2017-03-15 words: 2684 flesch: 62 summary: Noon 1-2 PM 3-4 PM Based on the Taguchi’s L27 OA, drying experiments were conducted on solar dryer for copra. This paper investigates the influence of the process parameters like initial mass, inclination angle and time period on the output parameters such as weight reduction rate and moisture content. keywords: air; analysis; angle; collector; content; copra; dharmalingam; dryer; drying; food; grade; grey; inclination; initial; ital; level; mass; moisture; moisture content; parameters; period; process; rate; reduction; relational; sci; solar; table; test; time; vol; weight cache: ijfs-619.pdf plain text: ijfs-619.txt item: #384 of 456 id: ijfs-621 author: Haouet, M.N.; Altissimi, M.S.; Mercuri, M.L.; Baldassarri, C.; Osimani, A.; Clementi, F.; Ortenzi, R. title: EVALUATION OF THE SAFETY OF MILANO-TYPE DRY FERMENTED SAUSAGES PRODUCED BY A FAST DRYING TECHNOLOGY date: 2017-03-22 words: 4977 flesch: 55 summary: Keywords: accelerated drying, challenge test, dry fermented sausages, food safety, Milano-type fermented sausages Ital. Safety of fermented dry sausages, as well as stability towards alterations caused by spoilage microorganisms are generally assured by the interaction of various hurdles that include water activity (aw), acidity (pH), redox potential (Eh), preservatives (e.g., nitrate/nitrite, sorbate, sulfite), and competitive microorganisms, such as lactic acid bacteria. keywords: accelerated; accordance; acid; b b; bacteria; batch; batter; cells; cfu; challenge; chemical; counts; day; drying; fermentation; fermented; food; freezing; high; innocua; inoculated; italy; lactic; log; log cfu; log listeria; log ph; log salmonella; low; manufacturing; meat; microbiological; milano; monocytogenes; physico; process; production; products; ripening; safety; salami; salmonella; samples; sausages; sci; spp; technique; test; traditional; type; values; viable; vol cache: ijfs-621.pdf plain text: ijfs-621.txt item: #385 of 456 id: ijfs-623 author: Brillante, L.; Gaiotti, F.; Lovat, L.; Giacosa, S.; RÍO SEGADE, S.; Vincenzi, S.; Torchio, F.; Rolle, L.; Tomasi, D. title: CHANGES IN TEXTURE ANALYSIS PARAMETERS OF WINE GRAPE BERRIES AT TWO RIPENESS STAGES: A STUDY ON VARIETAL EFFECT date: 2016-12-13 words: 4649 flesch: 58 summary: Keywords: berry ripening, physical-mechanical properties, texture analysis, skin weight, wine grapes, Vitis vinifera L. Ital. Classifying berry ripening classes using TA parameters Because the two ripening classes were significantly different in the berry texture characteristics, the analysis was extended to evaluate if TA parameters were able to discriminate ripe A and B berries. keywords: analysis; anthocyanin; berries; berry; cell; changes; characteristics; classes; classification; classified; composition; content; cultivars; differences; different; effect; et al; extractability; food; giacosa; grape; group; ital; j. food; logistic; mechanical; mechanical parameters; model; modifications; parameters; physical; properties; regression; results; ripeness; ripening; rolle; río; sci; segade; significant; skin; spsk; stages; test; texture; value; variation; vinifera; vitis; vol; wall; weight; wine; work cache: ijfs-623.pdf plain text: ijfs-623.txt item: #386 of 456 id: ijfs-626 author: Mu, W.; Zhu, H.; Tian, D.; Feng, J. title: PROFILING WINE CONSUMERS BY PRICE SEGMENT: A CASE STUDY IN BEIJING, CHINA date: 2017-01-24 words: 8104 flesch: 63 summary: (2015) divide wine consumers in the United States into three segments based on consumer variety-seeking behavior, namely, high variety-seeking, moderate variety-seeking and variety avoiders and find significant differences in high variety-seeking consumers compared with moderate variety-seeking and variety avoiders. GERGELY and DIETER (2014) test the segmentation of wine consumers based on the usage of sales channels and define six segments that are aggregated into two groups, namely, basic (discount, supermarket and food-retail consumers) and premium (cellar-door, wine-shop and multichannel consumers). keywords: 2007; 2010; 2012; 2015; age; analysis; attributes; background; behavior; beijing; brands; business; category; china; chinese; chinese wine; cny; consumers; consumption; daily; demographics; difference; drinking; educational; factors; feng; flavor; food; gender; groups; high; important; income; information; international; ital; job; journal; knowledge; level; liu; low; market; marketing; moderate; number; occasions; online; origins; places; preferences; price; province; purchase; quality; questionnaire; research; respondents; result; sci; segmentation; segments; significant; spenders; square; studies; study; supermarkets; survey; table; test; total; tourism; variables; vol; wine; wine consumers; wine consumption; wine market; wine price cache: ijfs-626.pdf plain text: ijfs-626.txt item: #387 of 456 id: ijfs-639 author: Bot, F.; Anese, M.; Hungerford, G.; Lemos, M.A. title: EFFECT OF HIGH FREQUENCY ULTRASOUNDS ON LYCOPENE AND TOTAL PHENOLIC CONCENTRATION, ANTIOXIDANT PROPERTIES AND ?-GLUCOSIDASE INHIBITORY ACTIVITY OF TOMATO JUICE date: 2017-03-15 words: 4308 flesch: 58 summary: francesca.bot@uniud.it §Current address: School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, francesca.bot@ucc.ie ABSTRACT Tomato juice was subjected to high frequency ultrasounds (378 and 583 kHz) at increasing energy densities (up to 250 MJ/m3). However, the antioxidant properties were negatively affected by high frequency ultrasounds. keywords: 2013; 2017; activity; aliquots; antioxidant; application; ashokkumar; bioactive; carotenoids; chem; compounds; concentration; data; density; differences; effect; energy; energy density; et al; food; food sci; frequency; frequency ultrasounds; glucosidase; high; high frequency; inhibitory; ital; j. food; juice; khz; leica; low; lycopene; min; mixture; n.d; nutritional; phenolic; power; processing; properties; results; sample; sci; solution; sonochem; study; temperature; tomato; tomato juice; total; treatment; ultrasounds; untreated; vol; water cache: ijfs-639.pdf plain text: ijfs-639.txt item: #388 of 456 id: ijfs-642 author: Fijalkowska, A.; Nowacka, M.; Witrowa-Rajchert, D. title: THE PHYSICAL, OPTICAL AND RECONSTITUTION PROPERTIES OF APPLES SUBJECTED TO ULTRASOUND BEFORE DRYING date: 2017-02-15 words: 6287 flesch: 63 summary: The apples were subjected to ultrasonic treatment (35 kHz) for 10, 20 and 30 minutes and dried at a temperature of 70 °C and at an air velocity of 2 m/s. The ultrasonic waves reduced the drying time by 5-13% and affected the properties of dried apples. The longest pre-treatment resulted in colour changes and increased the porosity of dried apples. keywords: 2012; 2013; 2014; activity; air; apple; application; case; changes; colour; comparison; content; convective; cutting; d.m; density; drying; effect; energy; eng; et al; fernandes; food; force; higher; hygroscopic; influence; ital; j. food; kinetics; loss; lower; material; matter; minutes; moisture; nowacka; nowacka et; parameter; porosity; pre; process; product; properties; quality; rajchert; raw; rehydration; samples; sci; significant; slices; structure; table; temperature; time; tissue; treatment; ultrasound; ultrasound treatment; untreated; value; vol; water; weight; witrowa cache: ijfs-642.pdf plain text: ijfs-642.txt item: #389 of 456 id: ijfs-646 author: Bononi, Monica; Tateo, Fernando; Tateo, Alessandra title: TRIGLYCERIDES VARIABILITY IN DONKEY MILK date: 2016-12-13 words: 4253 flesch: 69 summary: Tel.: +39 0250316538 E-mail address: monica.bononi@unimi.it ABSTRACT The distribution of triacylglycerols (TAGs) in donkey milk and of fatty acids in the glycerol backbone affect assimilation and lipolysis, so the utility of analytical methods to characterise fat fractions is proved. Keywords: donkey milk, GC-OCI technique, quality control, triglycerides variability Ital. keywords: 2011; acid; analysis; bononi; classes; composition; content; control; cow; dairy; data; different; dmax; donkey; donkey milk; et al; fat; fatty; food; fraction; franca; gastaldi; goat; human; ital; italian; liquid; lower; martina; method; milk; n.d; oci; paper; products; quality; results; salimei; samples; sci; sheep; species; table; tag; tags; tateo; tga; total; triglycerides; useful; variability; vol cache: ijfs-646.pdf plain text: ijfs-646.txt item: #390 of 456 id: ijfs-649 author: Niro, S.; Fratianni, A.; Panfili, G.; Falasca, L.; Cinquanta, L.; Alam, MD R. title: NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY date: 2017-02-26 words: 5210 flesch: 63 summary: Taking into account the Recommended Daily Allowance (RDA) for vitamin E, which is of 12 mg/day (Regulation EU 1169/2011), 100 g of fresh goji berries contribute approximately 16 % of the RDA, while 100 g of dried fruits contribute approximately 66 % of the RDA, so that to be declared in label as a source of vitamin E. A portion of dried goji berries (30 g) contributes approximately 20 % of the RDA. Moreover, dried goji berries can be declared as a source of K, P, Cu, Fe Mn, Zn. Keywords: goji berries, Lycium barbarum, superfruit, wolfberries Ital. keywords: 2005; 2013; 2015; 2016; acid; amounts; analysis; antioxidant; available; barbarum; berries; carotene; carotenoids; chem; collected; composition; compounds; content; daily; day; determination; dietary; different; dipalmitate; drying; et al; european; extract; fibre; food; fratianni; fresh; fresh goji; fruits; goji; goji berries; health; hexane; high; hplc; inbaraj; ital; j. food; label; lycium; method; mg/100; minerals; minutes; nutritional; organic; panfili; rda; reported; sci; source; standard; table; tocols; tocopherol; total; vitamin; vol; zeaxanthin cache: ijfs-649.pdf plain text: ijfs-649.txt item: #391 of 456 id: ijfs-670 author: Öztürk Yılmaz, S. title: THE CONTAMINATION RATE OF AFLATOXINS IN GROUND RED PEPPERS, DRIED FIGS, WALNUTS WITHOUT SHELL AND SEEDLESS BLACK RAISINS COMMERCIALIZED IN SAKARYA CITY CENTER, TURKEY date: 2017-07-07 words: 4371 flesch: 64 summary: Red pepper specimens contaminated with AFB1 are 1.48 to 70.05 µg/kg in Kayseri (REDDY et al., 2001). Aflatoxin contamination in edible nuts imported in Qatar. keywords: 2013; afb1; afb2; afg1; afg2; aflatoxin; afs; aft; black; city; contaminated; contamination; control; erkmen; figs; findings; food; fruits; ground; ground red; hplc; hussain; ital; legal; level; limit; maximum; mean; peppers; raisins; rates; red; red peppers; reddy; research; results; sakarya; sci; seedless; set; shell; specimens; studies; study; table; tfc; turkey; turkish; vol; walnuts cache: ijfs-670.pdf plain text: ijfs-670.txt item: #392 of 456 id: ijfs-671 author: Schwertner Palma, A.; Ricci, A.; Parpinello, G.P.; Versari, A. title: RAPID SCREENING METHOD TO ASSESS TANNIN ANTIOXIDANT ACTIVITY IN FOOD-GRADE BOTANICAL EXTRACT date: 2017-04-25 words: 2031 flesch: 50 summary: Antioxidant tannins from Rosaceae plant roots. giusi.parpinello@unibo.it ABSTRACT Fourier transform infrared (FTIR) spectroscopy measurements were used for the prediction of commercial tannins antioxidant capacity, i.e. DPPH, through Partial-least squares (PLS) regression. keywords: 1998; ability; activity; analysis; analytical; antioxidant; available; capacity; chem; chemical; classification; cm-1; commercial; condensed; cross; dpph; food; fourier; ftir; hagerman; hydrolysable; information; infrared; ital; method; pls; prediction; radical; samples; scavenging; sci; screening; spectra; spectroscopy; tannins; total; transform; use; versari; vol; wine cache: ijfs-671.pdf plain text: ijfs-671.txt item: #393 of 456 id: ijfs-676 author: DAZA, A.; OLIVARES, A.; LATORRE, M. A.; REY, A. I.; CALLEJO, A.; LÓPEZ BOTE, C. J. title: FATTY ACID COMPOSITION OF DIFFERENT ADIPOSE TISSUES IN HEAVY PIGS date: 2017-08-07 words: 4790 flesch: 60 summary: 50013, Zaragoza, Spain *E-mail address: alolivares@vet.ucm.es ABSTRACT Forty-seven castrated male Duroc x (Landrace x Large White) pigs were used to determine fatty acids compositions from different adipose tissues. In pigs, fatty acid composition of fat tissue is influenced by a wide range of factors such as genetics, sex, weight and age at slaughter, livestock production system, feed, environmental conditions, pre-slaughter management, etc. (MOUROT and HERMIER 2001; DE SMET et al., 2004; LOPEZ-BOTE et al., 2004). keywords: 2014; acid; activity; adipose; analysis; animal; backfat; backfat layer; bee; bote; breed; c16:0; c18:1n-9; c18:2n-6; celta; composition; diet; different; dominguez; dorsi; effect; et al; fat; fatty; fatty acid; food; heavy; hepatic; higher; highest; indexes; inner; intramuscular; intramuscular fat; ital; journal; layer; liver; longissimus; lower; lópez; meat; mufa; muscle; n-3; n-6; omental; omental fat; outer; outer subcutaneous; pigs; polyunsaturated; present; profile; proportions; pufa; quality; results; sci; science; sfa; spain; study; subcutaneous; subcutaneous backfat; table; thickness; tissue; vol cache: ijfs-676.pdf plain text: ijfs-676.txt item: #394 of 456 id: ijfs-68 author: Chwastowska-Siwiecka, Iwona Łucja title: ANALYSIS OF THE CHEMICAL COMPOSITION AND OF SELECTED PHYSICOCHEMICAL PROPERTIES OF MEAT OF AFRICAN CATFISH (CLARIAS GARIEPINUS) DEPENDING ON GENDER date: 2016-01-21 words: 5194 flesch: 62 summary: Gender differences in the chemical composition of African catfish fillets have never been explored in the literature. POLAK-JUSZCZAK (2007) determined the total protein content of African catfish fillets at 17.90%, free fat content at 5.30%, crude ash content at 0.98% and water content at 75.53%, and similar results were noted in our study. keywords: african; african catfish; analysis; ash; carp; catfish; chemical; clarias; coefficients; color; composition; concentrations; content; correlation; crude; differences; energy; external; fat; feed; female; female fillets; fillets; food; gariepinus; higher; internal; iso; ital; levels; lightness; lower; male; male female; male fillets; meat; muscle; olsztyn; parameters; ph24; poland; polish; protein; p≤0.01; quality; samples; sci; significant; standard; study; surface; table; tbars; total; values; vol; water; yellowness cache: ijfs-68.pdf plain text: ijfs-68.txt item: #395 of 456 id: ijfs-686 author: López López, L.R.; Ulloa, J.A.; Rosas Ulloa, P.; Ramírez Ramírez, J.C.; Silva Carrillo, Y.; Quintero Ramos, A. title: MODELLING OF HYDRATION OF BEAN (PHASEOLUS VULGARIS): EFFECT OF THE LOW-FREQUENCY ULTRASOUND date: 2017-01-19 words: 5617 flesch: 71 summary: According to MACHADO et al. (1999), the Weibull model predicts the initial lag phase of the hydration kinetics when β is greater than 1, as it was observed for the different treatments and bean varieties in this study, except for the control treatment in the Mayocoba variety. The results suggest that the percentage of the coat rupture depended on bean variety and the ultrasound power used in the soaking process, agreeing with the report of PAN et al. keywords: absorption; azufrado; bean; bean varieties; bola; coat; common; content; control; deff; different; effect; et al; flor; food; food sci; highest; hydration; initial; ital; j. food; jamapa; kinetics; mayo; mayocoba; min; model; moisture; nayarit; negro; peleg; peruano; phaseolus; power; process; rate; results; rsme; rupture; sci; seeds; soaking; study; table; time; treatment; ultrasound; values; varieties; variety; vol; vulgaris; water; weibull cache: ijfs-686.pdf plain text: ijfs-686.txt item: #396 of 456 id: ijfs-692 author: Maghenzani, M.; Chiabrando, V.; Giuggioli, N.; Peano, C.; Giacalone, G. title: CHLORINE DIOXIDE GAS TREATMENT ON POSTHARVEST QUALITY OF RASPBERRY date: 2017-04-27 words: 5470 flesch: 65 summary: J. Food Sci., vol 29, 2017 - 476 PAPER CHLORINE DIOXIDE GAS TREATMENT ON POSTHARVEST QUALITY OF RASPBERRY M. MAGHENZANI, V. CHIABRANDO*, N. GIUGGIOLI, C. PEANO and G. GIACALONE Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy *Corresponding author. J. Food Sci., vol 29, 2017 - 477 1. keywords: 2002; 2011; acid; aday; anthocyanins; antioxidant; berries; caner; capacity; cdp; chem; chiabrando; chlorine; chlorine dioxide; clo2; color; conditions; content; control; data; days; decay; differences; different; dioxide; effect; et al; food; food sci; fresh; fruit; g-1; gas; giacalone; haffner; higher; influence; ital; j. food; krüger; loss; mold; packaging; phenolics; postharvest; produce; quality; raspberries; raspberry; red; replicates; results; samples; sci; short; significant; storage; study; table; technol; time; total; treatment; tssc; values; vitamin; vol; water; weight; yeast cache: ijfs-692.pdf plain text: ijfs-692.txt item: #397 of 456 id: ijfs-697 author: Gebczynski, P.; Skoczeń-Słupska, R.; Kur, K. title: EFFECT OF STORAGE ON THE CONTENT OF SELECTED ANTIOXIDANTS AND QUALITY ATRIBUTES IN CONVECTION AND FREEZE-DRIED PEARS (PYRUS COMMUNIS L.) date: 2017-03-24 words: 4873 flesch: 64 summary: Our results showed that for dried pear products stored for 12 months the correlation coefficients calculated between antioxidant activity and polyphenols, and Ital. Although dried fruits have long been a part of the human diet, there is little in the literature on the levels of antioxidant compounds they contain, not excluding even the popular fruit. keywords: 2007; 2012; acid; activity; agric; air; analysis; antioxidant; capacity; chem; chong; colour; conditions; content; convection; drying; effect; et al; food; food chem; food sci; freeze; fresh; fruits; higher; ital; j. food; levels; losses; lower; material; matter; method; mg/100; months; parameters; pears; polyphenols; process; product; properties; quality; raw; rehydration; retention; sci; significant; similar; storage; table; temperature; time; total; trolox; values; vegetables; vitamin; vitamin c; vol; water cache: ijfs-697.pdf plain text: ijfs-697.txt item: #398 of 456 id: ijfs-699 author: AMIRI, S.; AKHAVAN, H.R.; ZARE, N.; RADI, M. title: EFFECT OF GELATIN-BASED EDIBLE COATINGS INCORPORATED WITH ALOE VERA AND GREEN TEA EXTRACTS ON THE SHELF-LIFE OF FRESH-CUT APPLE date: 2017-09-27 words: 6945 flesch: 72 summary: The following coating solutions were assigned: (A) basic formula 1 (BF1): gelatin (1%), citric acid (0.1%), and calcium chloride (0.5%); (B) basic formula 2 (BF2): gelatin (1.0%), citric acid (0.1%), calcium chloride (0.5%), and ascorbic acid (0.5%); (C) the basic formula 1 and 2 with Aloe vera extract at three levels (50, 100, and 150%) that was abbreviated as BF1 or BF2+50, 100, and 150% Aloe; (D) the basic formula 1 and 2 with green tea extract at three levels (5, 10, and 15%) that was abbreviated as BF1 or BF2+5, 10, and 15% GT; and (E) coated with water which served as control. There was also no significant difference between coated samples with green tea and Aloe vera extracts. keywords: 2015; acid; aloe; aloe vera; antimicrobial; apple; apple slices; basic; benítez; bf1; bf2; browning; calcium; coated; coatings; colour; concentrations; control; cut; days; different; edible; effect; et al; extracts; firmness; food; formulas; fresh; fruit; gel; gelatin; green; green tea; group; higher; increase; ital; letter; loss; lower; microbial; p<0.05; properties; quality; radi; samples; sci; sensory; significant; slices; song; storage; table; tea; tea extracts; time; treatments; tss; vera; vol; weight cache: ijfs-699.pdf plain text: ijfs-699.txt item: #399 of 456 id: ijfs-70 author: Galgano, Fernanda title: Biodegradable packaging and edible coating for fresh-cut fruits and vegetables date: 2015-03-09 words: 17099 flesch: 60 summary: these compounds react with qui- nones formed during the initial phase of enzy- matic browning reactions to yield colorless ad- ditional products or to reduce o-quinones to o- diphenols (rIcHArd et al., 1992). (VArgAs et al., 2006; el gAoutH et al., 1991; zHAng and QuAn- tIck, 1998; roMAnAzzI et al., 2002; deVlIegHe- re et al., 2004; PArk et al., 2005, rAyMond et al., 2012). keywords: 1999; 2003; 2004; 2005; 2006; 2007; 2008; 2012; 2013; acid; active; activity; addition; agents; alginate; alternative; antibacterial; antimicrobial; antioxidant; apple; application; ascorbic; atmosphere; bacteria; banana; barrier; belloso; best; better; biodegradable; biol; biopolymers; broccoli; browning; calcium; carbon; carrots; cassava; cellulose; changes; characteristics; chemical; chitosan; cinnamon; citric; clay; coated; coatings; color; combination; composition; compounds; conte; control; cost; crit; cut; days; del; development; different; dioxide; edible; edible coatings; edible films; effect; effective; eng; enzymatic; essential; et al; extension; extract; fact; fatty; films; food; food chem; food packaging; food products; food sci; fresh; fresh cut; fresh fruits; fruits; fuji; gas; gellan; good; grapes; graü; growth; high; important; increase; industry; int; ital; j. food; j.m; lactic; leaf; lee; lemongrass; life; like; limited; lipids; loss; low; m.a; main; malic; mango; martín; massilia; materials; matrix; mechanical; melon; microbiological; microorganisms; mmt; moisture; molecular; moreira; multilayered; nanocomposites; nanoparticles; nanotechnology; natural; new; nobile; nobile et; nutr; nutritional; oils; order; oxygen; packaged; packaging; papaya; park; pear; pectin; perez; performance; permeability; phb; physical; pineapple; pla; polymers; polysaccharide; possible; postharv; potential; ppo; presence; preservation; processing; product; properties; protein; pullulan; quality; rate; raw; raybaudi; reduced; reduction; renewable; respiration; results; review; rojas; safety; samples; sensory; shelf; silver; slices; sodium; spoilage; starch; storage; studies; study; surface; synthetic; tapia; technol; time; tissue; total; treatment; trends; use; vapor; vegetables; vitamin; vol; water; weight; whey cache: ijfs-70.pdf plain text: ijfs-70.txt item: #400 of 456 id: ijfs-702 author: ONACIK-GÜR, S.; ŻBIKOWSKA, A.; MAJEWSKA, B. title: EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES date: 2017-09-15 words: 4752 flesch: 70 summary: Materials The research materials were cookies and cookie dough. Physical properties of cookie dough and cookies. keywords: 0,87; 2015; 2016; acceptability; addition; analysis; baked; biscuits; characteristics; chroma; color; content; cookie dough; cookies; crispness; density; dough; et al; fat; fig; flour; food; food sci; force; fracturability; green; gür; hardness; high; impact; influence; ingredients; ital; j. food; microalgae; overall; parameters; physical; powder; products; properties; quality; rich; sci; sensory; significant; spirulina; study; table; taste; test; textural; texture; typical; value; vol; water; weeks; wholegrain cache: ijfs-702.pdf plain text: ijfs-702.txt item: #401 of 456 id: ijfs-703 author: ASLAM, F.; IQBAL, S.; NASIR, M.; ANJUM, A.A.; SWAN, P.; SWEAZEA, K. title: EFFECT OF HYDROGENATED FAT REPLACEMENT WITH WHITE SESAME SEED OIL ON PHYSICAL,CHEMICAL AND NUTRITIONAL PROPERTIES OF COOKIES date: 2017-09-15 words: 5671 flesch: 63 summary: Day 30 Day 60 Color SSO 8.51±0.07 (6.80)c 8.21±0.05 (5.02)a,c 8.05±0.03 (2.81)a,c Vegetable oil 7.35±0.10 (12.2) 6.91±0.09 (10.7)a 6.71±0.09 (11.4)a Flavor SSO 7.51±0.06 (6.71)c 7.11±0.09 (11.0)a,c 6.93±0.08 (9.58)a,c Vegetable oil 6.80±0.09 (11.1) 6.43±0.08 (10.6)a 6.12±0.05 (7.09)a,b Taste SSO 8.00±0.09 (9.86)c 7.15±0.09 (11.2)a 6.87±0.07 (8.74)a,b Vegetable oil 7.65±0.09 (10.2) 7.15±0.08 (10.2)a 6.92±0.09 (11.6)a Texture SSO 7.49±0.09 (9.90)c 6.95±0.10 (12.5)a,c 6.72±0.08 (9.96)a,b,c Vegetable oil 6.89±0.09 (11.1) 6.25±0.05 (7.48)a 6.17±0.05 (6.72)a Crispness SSO 7.40±0.10 (11.5)c 7.05±0.09 (11.4)a,c 6.84±0.07 (9.00)a,b,c Vegetable oil 6.79±0.08 (9.78) 6.45±0.06 (8.17)a 6.33±0.06 (7.93)a Overall Acceptability SSO 8.00±0.06 (6.82)c 7.40±0.09 (10.4)a,c 7.03±0.07 (9.05)a,b,c Vegetable oil 7.12±0.08 (9.51) 6.97±0.08 (10.5) 6.75±0.06 (7.35)a Scale 1= low; 9 = high Mean±SE (%CV) the values are replicate of at least three ap<0.05 vs Day 0; bp<0.05 vs Day 30; cp<0.05 vs. vegetable oil cookies At each time period, both SO and HVF cookies had similar physical properties as shown in table 4. However, although moisture increased in both groups of cookies, because SO cookies had greater antioxidant potential to begin with, the SO cookies showed more stability than HVF cookies. keywords: aacc; acceptability; acid; acidity; antioxidant; ash; baseline; chem; colour; components; content; cookies; day; days; effect; evaluation; extract; fat; fatty; fiber; flour; food; food sci; free; higher; hvf; hvf cookies; improved; ingredients; ital; j. food; life; method; moisture; nitrogen; nutritional; oil; overall; palatability; period; peroxide; physical; potential; products; properties; protein; quality; replacement; results; sample; sci; seed; sensory; sesame; sesamin; shelf; significant; similar; source; sso; storage; taste; thiobarbituric; time; total; type; value; vegetable; vol; weight; white; wsso cache: ijfs-703.pdf plain text: ijfs-703.txt item: #402 of 456 id: ijfs-706 author: Pleadin, J.; Lesic, T.; Kresic, G.; Baric, R.; Bogdanovic, T.; Oraic, D.; Vulic, A.; Legac, A.; Zrncic, S. title: NUTRITIONAL QUALITY OF DIFFERENT FISH SPECIES FARMED IN THE ADRIATIC SEA date: 2017-05-09 words: 7279 flesch: 65 summary: Lipid contents are highly variable both between and within fish species. Although the production of this species has achieved high quality and efficiency, very little is known about its nutritional quality relative to our knowledge of other fish species. keywords: 2012; 2015; acid; adriatic; ala; analysis; aquaculture; atherogenic; aurata; basic; bass; bream; c16:0; chemical; cholesterol; composition; consumption; content; dentex; determined; dha; dicentrarchus; dietary; differences; different; disease; effects; epa; erkan; et al; fao; farmed; farming; fas; fatty; fatty acid; feed; fish; fish species; flesh; flq; food; gilthead; health; higher; human; important; index; indices; iso; ital; j. food; labrax; levels; lipid; lower; mean; meat; mineral; mufa; n-3; n-6; nutritional; parameters; polyunsaturated; present; profiles; proportion; pufa; quality; ratio; relative; results; samples; sci; sea; sea bass; sea bream; sfa; significantly; sparus; species; study; table; temperature; thrombogenic; total; turbot; values; vol; wild; özden cache: ijfs-706.pdf plain text: ijfs-706.txt item: #403 of 456 id: ijfs-71 author: Kowalska, Małgorzata title: COMPARISON OF KNOWLEDGE IN THE FIELD OF NUTRITIONAL FATS AMONG STUDENTS date: 2015-03-09 words: 4138 flesch: 68 summary: Due to the unfavorable effect of tFAs on the human body, legal restrictions of their content in food products have been implemented (Den- mark and canada). A different solution to re- duce the consumption of tFAs is to require la- beling of food products with information about the content of tFAs (canada, UsA) (ŻbIKOWsKA, 2010; DOWNEs et al., 2013). keywords: 2007; acids; answers; consumption; content; degree; different; fats; fatty; field; fig; food; habits; health; high; human; information; ital; knowledge; level; men; negative; netherlands; nutrition; pastry; poland; polish; products; respondents; results; sci; sciences; sggw; significant; source; students; studies; study; survey; table; test; tfas; trans; university; vol; wur cache: ijfs-71.pdf plain text: ijfs-71.txt item: #404 of 456 id: ijfs-712 author: BIEL, W.; JENDRZEJCZAK, E.; JAROSZEWSKA, A.; WITKOWICZ, R.; PIĄTKOWSKA, E.; TELESIŃSKI, A. title: NUTRITIONAL CONTENT AND ANTIOXIDANT PROPERTIES OF SELECTED SPECIES OF AMARANTHUS L. date: 2017-09-05 words: 6630 flesch: 64 summary: Similar to AMADUCCI et al. (2000) and FRASER et al. (2001), who showed that the delay in harvesting of plants caused changes in their chemical content, in our study a later harvesting time caused an increase in dry matter and crude fibre content (Table 3), but a decrease in crude protein content. A lower crop density results in higher shoot mass and higher fibre content. keywords: 2010; 2012; 2013; acids; activity; adf; amaranth; amaranthine; analysis; antioxidant; ash; aztek; blanco; calcium; cellulose; chemical; columns; components; composition; concentration; content; crop; crude; cultivar; date; delay; detergent; determined; development; dietary; different; dry; effect; et al; extract; fibre; food; forage; free; genotype; green; harvest; harvest time; higher; highest; iron; ital; kartiki; later; leaves; letters; levels; manganese; mass; matter; means; method; mg/100; mineral; mowing; nutritional; oscar; phule; plant; poland; polyphenols; pospišil; potassium; properties; protein; quality; radical; rawa; results; samples; scavenging; sci; source; species; spp; studied; study; szczecin; table; temperature; term; time; university; value; vegetables; vol cache: ijfs-712.pdf plain text: ijfs-712.txt item: #405 of 456 id: ijfs-713 author: Guillén, S.; Oria, R.; Salvador, M.L.; Martorell, I.; Corrales, A.; Granby, K. title: EFFECTIVENESS OF A TEMPERATURE CONTROL SYSTEM IN HOME INDUCTION HOBS TO REDUCE ACRYLAMIDE FORMATION DURING PAN FRYING date: 2017-03-17 words: 5490 flesch: 60 summary: In trial 3 alternative domestic preparations to frying were carried out: a) fresh potato slices (100 g) were fried for 7 min on each side in butter (5 g) at lower than usual initial frying temperatures (140 °C), with and without temperature control, and b) frozen par-fried potatoes (100 g) were placed in a universal pan and roasted for 25 min at 170, 175 and 180 °C in a pre-heated electric oven with forced-air circulation (iQ500 Siemens, BSH, Munich, Germany). The high concentration of acrylamide in butter fried potatoes, even at a lower temperature than usual for frying (140 °C), could be explained by the reaction between butter, sugars and amino acids such as lysine (URIBARRI et al., 2010; NIQUET-LERIDON et al., 2015). keywords: 2006; acidified; acrylamide; acrylamide content; acrylamide formation; analysis; bath; butter; color; concentration; conditions; content; control; cooking; data; denmark; development; differences; different; effect; et al; fat; food; food sci; formation; french; fresh; fried; frozen; frying; frying temperature; germany; higher; induction; initial; ital; j. food; loss; lower; maillard; methods; min; oil; oil temperature; pan; par; pedreschi; potatoes; pre; reaction; reduction; roasted; samples; sci; significant; soaking; sugars; system; table; technol; temperature; temperature control; trial; uptake; vinegar; vol; water; weight; ° c cache: ijfs-713.pdf plain text: ijfs-713.txt item: #406 of 456 id: ijfs-72 author: Topcu, Yavuz title: TURKISH CONSUMER DECISIONS AFFECTING ICE CREAM CONSUMPTION date: 2015-03-09 words: 7801 flesch: 57 summary: Not only has been consumed increasingly the ice cream by many consumer segments such as chil- dren, adolescents, adults and elder people during all the lifecycle due to their refreshing, sensational, nutritional and sanitarian attributes, on the oth- er hand, but also the ice cream industry becom- ing a much profitable sub-sector owing to rapid- ly developing technological progresses has intro- duced 240 different types of ice cream resulting from the diverse ingredients and methods of freez- ing to the domestic markets under a strict com- petition between manufacturer and retailer in re- cent years (TOPCU and UZUNDUMLU, 2012; TUR- GUT and CAKMAKCI, 2009). It could be presented, therefore, the retailer branded ice creams for this segment. keywords: age; amounts; analysis; annual; attributes; available; brand; capita; characteristics; cluster; coefficients; consumers; consumption; cream; cream attributes; cream consumption; cream purchase; dairy; data; decisions; demographic; et al; eth; extrinsic; factors; food; guerrero; hedonic; high; hqlt; ice; ice cream; important; income; increase; international; intrinsic; ital; journal; local; main; manufacturer; manufacturing; marketing; mbst; model; monthly; mrc; national; ones; order; origin; pca; population; price; process; product; production; purchase; quality; questionnaire; relationship; research; results; retailer; rprs; sample; satisfaction; science; segments; sensory; size; socioeconomic; sqlt; statistics; store; study; table; target; tmnf; topcu; topcu et; total; trust; turkey; turkish; users; uzundumlu; variables; variance; vol cache: ijfs-72.pdf plain text: ijfs-72.txt item: #407 of 456 id: ijfs-727 author: Guglielmetti, A.; D'Ignoti, V.; Ghirardello, D.; Belviso, S.; Zeppa, G. title: OPTIMISATION OF ULTRASOUND AND MICROWAVE-ASSISTED EXTRACTION OF CAFFEOYLQUINIC ACIDS AND CAFFEINE FROM COFFEE SILVERSKIN USING RESPONSE SURFACE METHODOLOGY date: 2017-03-15 words: 6804 flesch: 69 summary: Table 2 shows how the caffeine content was affected by linear and quadratic terms of time and temperature for CSE and MAE applied on CS at the two particle sizes while UAE was especially affected by extraction temperature. Comparing the observed values at optimal conditions with the ones reported in literature, TPC values of 10.01 g GAE kg-1 dw (CSE, 45 min, 80ºC, 80 µm p.s.) and 9.91 g GAE kg-1 dw (UAE, 29.5 min, 80ºC, 250 µm p.s.) were higher than the one obtained during CS extraction with water at 80ºC during 60 min (7.00 g GAE kg-1 dw) performed by NARITA and INOUYE (2012); moreover UAE allowed to split in half the extraction time. keywords: 2012; 2016; 2017; 80ºc; acids; antioxidant; caffeine; caffeoylquinic; capacity; chem; coffee; compounds; conditions; content; conventional; cse; csea; data; effect; extraction; extraction time; extracts; food; g kg-1; gae; high; higher; ital; j. food; kg-1; kg-1 dw; linear; mae; maec; methodology; methods; microwave; min; models; optimal; optimization; p.s; particle; particle size; phenolic; process; quadratic; radical; response; rsc; scavenging; sci; significant; silverskin; size; solvent; surface; table; temperature; time; total; totcqas; tpc; uae; uaeb; ultrasound; value; variables; vol; water; μmol cache: ijfs-727.pdf plain text: ijfs-727.txt item: #408 of 456 id: ijfs-73 author: Selgas, M. Dolores title: TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY date: 2015-03-09 words: 6192 flesch: 69 summary: Greater em- phasis has been placed on strategies involving the addition of bioactive compounds with rec- ognized health benefits, such as proteins, fibre, polyphenols, unsaturated fatty acids, probiot- ics or minerals (rObErFrOID, 2002; sAIGA et al., 2003; cAcErEs et al., 2006; ArHIArA, 2006; JIMÉNEZ-cOLMENErO et al., 2006; DEcKEr and PArK 2010; ALONsO et they are an excellent source of bioactive compounds, including vitamins (b-complex), iron, zinc, phos- phorus (FErNÁNDEZ et al., 2005; WEIss et al., 2010). keywords: 1998; 2005; absorption; analysis; authors; batches; bioavailability; bioavailable; calcium; ccm; ccm30; cg20; chem; cl20; cl30; colour; control; cooked; cooking; crystals; data; dialysis; differences; digestion; effect; et al; european; final; following; food; food sci; fresh; functional; gastric; hamburgers; health; higher; human; increase; ital; j. food; lactate; lower; mancini; meat; meat products; meat sci; milk; min; nutr; panellists; paper; parameters; products; properties; proteins; rda; reference; results; salts; samples; sci; sensory; significant; similar; sodium; source; sufficient; table; taste; test; texture; type; values; vol; water; way cache: ijfs-73.pdf plain text: ijfs-73.txt item: #409 of 456 id: ijfs-733 author: Bazzani, C.; Canavari, M. title: IS LOCAL A MATTER OF FOOD MILES OR FOOD TRADITIONS? date: 2017-05-09 words: 6779 flesch: 52 summary: In the Italian market, local food is defined with the expression Chilometro Zero (Zero Kilometers), since the first form of direct marketing was represented by the points of sales organized by producers within their farm, where the supply of food products to consumers occurred in the same location as the production (BUGNI, 2010). Hence, local food has been valued as a factor linking farmers and food products to a certain area (VANDECANDELAERE et al., 2009) and, especially, bringing farmers closer to consumers. keywords: 2003; 2012; 2013; 2015; activities; agricultural; agro; alimentare; alternative; approach; area; available; bologna; case; chains; community; concept; conditions; connection; consumers; consumption; csa; definition; different; direct; economia; economy; environmental; et al; expert; fact; farmers; focused; food; food products; geographical; good; hand; important; indications; information; interviewees; issues; italian; italy; j. food; journal; labels; land; large; local; local food; main; marketing; markets; meaning; miles; networks; opinion; origin; place; point; production; products; qualitative; quality; regular; related; research; respect; respondents; results; retail; rural; sci; slow; studies; supply; system; taste; techniques; terms; traditions; value; vol cache: ijfs-733.pdf plain text: ijfs-733.txt item: #410 of 456 id: ijfs-736 author: MATTIOLI, S.; DAL BOSCO, A.; ZINGONE, E.; RANUCCI, D.; CASTELLINI, C.; BRANCIARI, R. title: NUTRITIONAL DECLARATION OF RAW AND PROCESSED FILLETS OF BOLSENA LAKE WHITEFISH (COREGONUS LAVARETUS L.) date: 2017-09-27 words: 5726 flesch: 62 summary: To assess the actual nutritional quality of fish fillets, fatty acids were quantified and expressed in mg/100 g tissue using the internal standard method outlined by JOSEPH and ACKMAN (1992). The smoked fillet had 689.70 mg/100 g of n-3 fatty acids, whereas during the marinating process, the n-3 fatty acid concentration decreased to 261.50 mg/100 g, of which 70.58 mg was EPA, and 37.68 mg was DHA. keywords: 0.00a; 2015; 2017; acid; addition; analysis; bolsena; cardiovascular; chemical; composition; concentration; content; cooperative; dha; dietary; different; disease; effect; epa; factors; fatty; fatty acids; fillets; food; heart; higher; human; index; indexes; ital; italian; j. food; journal; lake; levels; lipid; lower; marinated; marinating; method; methyl; mg/100; min; mixture; mufa; n-3; n-6; nutritional; oil; olive; oxidation; oxidative; perugia; present; process; processing; products; protein; pufa; quality; raw; results; risk; samples; sci; science; sfa; smoking; species; stability; standard; study; table; tbars; tissue; total; value; vol; water; whitefish; whitefish fillets cache: ijfs-736.pdf plain text: ijfs-736.txt item: #411 of 456 id: ijfs-74 author: Stajic, Mirjana title: SE EFFECT ON BIOLOGICAL ACTIVITY OF FLAMMULINA VELUTIPES date: 2015-03-09 words: 5224 flesch: 58 summary: Commercial antioxidant BHA was more efficient comparing with F. velutipes mycelium extracts, with EC 50 value of 13.4 µg/mL. Total phenol compounds were detected in both tested extracts. Concentration of 0.0156 mg/ mL was MIC for A. niger, A. terreus, and Fusar- ium verticillioides and MFC for most of the test- ed species, while the highest tested concentra- table 2 - cytotoxic activity (Ic 50 ) of se-non amended and se-amended Flammulina velutipes mycelium extracts and commer- cial cytostatic against HeLa and Ls 174 cell lines. keywords: 2009; 2010; absorbance; activities; activity; agents; anticancer; antifungal; antioxidant; cancer; candida; cell; chen; cis; commercial; compounds; concentration; content; control; culture; cytotoxic; dpph•; effect; et al; ethanol; extracts; flammulina; food; growth; hai; hela; higher; human; inhibitory; ital; lines; medium; mfc; mic; mixture; mushroom; mycelium; natural; non; polysaccharides; potential; proliferation; results; scavenging; sci; selenium; shi; significant; species; standard; table; temperature; tested; total; velutipes; vol; wang; yang cache: ijfs-74.pdf plain text: ijfs-74.txt item: #412 of 456 id: ijfs-743 author: TONGUÇ, I. E.; KARAGOZLU, C. title: YOGHURT DRINK FOR LACTOSE AND GALACTOSE INTOLERANT PATIENTS date: 2017-09-05 words: 4014 flesch: 65 summary: L. bulgaricus counts in yoghurt drink samples were enumerated in MRS agar (pH 5.8) (Merck / 1.10660, Darmstadt, Germany) anaerobically at 42°C for 48 h, whereas S. thermophiles in yoghurt drink samples were counted in M17 agar (pH 6.9) aerobically at 37°C for 48 h (BRACQUART, 1981). Dry matter, fat and protein contents of yoghurt drink samples were analyzed on the 1st day of the storage (Table 2). keywords: 10th; 20th; aroma; bulgaricus; cay; contents; counts; dairy; day; determined; different; drink; dry; effect; et al; fermented; flavor; food; formula; free; galactose; galactosemia; individuals; infant; ital; lactose; lay; levels; lg19ay; lnay; lower; material; matter; microbiological; milk; p<0.05; patients; products; properties; raw; results; samples; sci; sensory; significant; storage; studies; study; table; taste; thermophilus; tyrosine; uht; values; varga; vol; yoghurt; yoghurt drink cache: ijfs-743.pdf plain text: ijfs-743.txt item: #413 of 456 id: ijfs-747 author: Squeo, G.; Silletti, R.; Summo, C.; Paradiso, V. M.; Pasqualone, A.; Caponio, F. title: FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS date: 2017-02-10 words: 2647 flesch: 65 summary: According to the EC Regulation (OFFICIAL JOURNAL OF THE EUROPEAN COMMUNITIES, 2001), virgin olive oils are “oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alteration in the oil, which have not undergone any treatment other than washing, decantation, centrifugation or filtration, to the exclusion of oils obtained using solvents or using coadjuvants having a chemical or biochemical action, or by re-esterification process and any mixture with oils of other kinds”. To classify virgin olive oils, several parameters must be checked, some of which have very good correlation with the raw material features (SALVADOR et al., 2001; KOPRIVNJAK et al., 2010). keywords: 2016; acids; addition; alkyl; ca2; ca5; calcipur; calcium; camino; carbonate; coadjuvant; differences; esters; ethyl; european; extra; faae; faee; fame; fatty; food; ital; journal; means; official; oils; olive; processing; pérez; quality; regulation; sci; squeo; union; use; virgin; vol cache: ijfs-747.pdf plain text: ijfs-747.txt item: #414 of 456 id: ijfs-75 author: Ogur, Seda title: THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS date: 2015-03-09 words: 7673 flesch: 69 summary: 27 - 2015 1 - Keywords: Coating, edible protein films, permeability, smoked fish, texture - The physicochemical properTies of edible proTein films s. oĞUr1*, n. erkan2 1 Bitlis Eren University, Engineering-Architecture Faculty, Department of Food Engineering, Bes Minare Mah., Ahmet Eren Bulvari, Kampus Yerleskesi, 13000 Bitlis, Turkey 2 Istanbul University, Faculty of Fisheries, Department of Seafood Processing and Quality Control, Ordu Cad., No: 200, 34470 Laleli-Istanbul, Turkey *Corresponding author: Tel. (+90 0434) 2283377-241; Fax (+90 0434) 2283378, email: sdogur@beu.edu.tr AbstrAct In the present study, edible films from isolated or concentrated protein sources and from pro- teins of two different fish species were produced. keywords: barrier; cm3.μm/m2.dk.pa; coatings; conditions; cuq; different; edible; edible films; edible protein; effect; elongation; et al; ewp; film solution; films; fish; food; food sci; gase; gelatin; gennadios; gly; higher; hours; humidity; improved; increase; ital; j. food; light; lower; lowest; materials; mechanical; method; minutes; mpa; myfp; myofibrillar; oxygen; packaging; pan; peg; permeability; plasticized; prepared; products; properties; protein; protein films; quality; ratio; relative; rtp; sci; sobral; soluble; solution; soy; spi; spi film; srm; study; teflon; temperature; tensile; test; transmission; value; vol; water; wheat cache: ijfs-75.pdf plain text: ijfs-75.txt item: #415 of 456 id: ijfs-750 author: Manzocco, L.; Comuzzo, P.; Scampicchio, M.; Nicoli, M.C. title: EFFECT OF PULSED LIGHT ON SELECTED PROPERTIES OF CUT APPLE date: 2017-01-25 words: 4909 flesch: 58 summary: To verify this hypothesis, apple samples exposed to pulsed light were evaluated for the development of browning and the change in firmness. Apple samples exposed to pulsed light appeared browner just after their preparation (0 days). keywords: 2005; 2015; acetaldehyde; activity; analysis; apple; apple tissue; browning; c light; calorimetry; carbon; changes; cm-2; colour; compounds; control; cut; cylinders; days; dioxide; effect; et al; ethanol; evolution; fig; figure; firmness; fluence; food; food sci; formation; fresh; galindo; gas; gòmez; headspace; isothermal; ital; j. food; life; light; manzocco; metabolic; nicoli; oxygen; peak; plant; power; processing; production; properties; pulsed; radiation; respiration; sample; sci; storage; structure; surface; technol; temperature; time; tissue; treatment; usa; vol; volatile cache: ijfs-750.pdf plain text: ijfs-750.txt item: #416 of 456 id: ijfs-756 author: LANDI, M.; RUFFONI, B.; COMBOURNAC, L.; GUIDI, L. title: NUTRACEUTICAL VALUE OF EDIBLE FLOWERS UPON COLD STORAGE date: 2017-11-21 words: 5796 flesch: 65 summary: 30, 2018 - 336 PAPER NUTRACEUTICAL VALUE OF EDIBLE FLOWERS UPON COLD STORAGE M. LANDI*a, B. RUFFONIb, L. COMBOURNACc and L. GUIDIa,d aDepartment of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy bCREA Research Centre for Vegetable and Ornamental Crops, Corso Inglesi 508, 18038 +39 0502216620 E-mail address: marco.landi@for.unipi.it ABSTRACT The attraction and quality of edible flowers correlates with their high perishability. keywords: 2007; 2012; 2013; 2014; absorbance; acid; activity; agric; anthocyanins; antioxidant; antioxidant activity; aquino; asa; asatot; ascorbate; ascorbic; begonia; bolaños; bsdp; bsp; bsw; chem; cold; cominsii; compounds; content; dark; data; determination; different; discolor; dpph; edible; edible flowers; effect; et al; flavonoids; flowers; food; food sci; fresh; g-1; high; ital; j. food; landi; life; loss; majus; marketability; means; methanol; moisture; oleracea; petals; phenolic; phenols; pink; quality; radical; reduced; sci; semperflorens; shelf; species; storage; table; total; tropaeolum; value; visual; vol; white; yellow cache: ijfs-756.pdf plain text: ijfs-756.txt item: #417 of 456 id: ijfs-759 author: ASHKEZARY, M.R.; YEGANEHZAD, S.; VATANKHAH, H.; TODARO, A.; MAGHSOUDLOU, Y. title: EFFECTS OF DIFFERENT EMULSIFIERS AND REFINING TIME ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF COMPOUND CHOCOLATE date: 2017-09-15 words: 4989 flesch: 56 summary: The optimization of the particle size distribution (PSD) method has a significant effect on the rheological and textural properties of chocolate samples such as reduction of the apparent viscosity, decrease of hardness and an increase of melting rate in the mouth (MONGIA and ZIEGLER, 2000). 2.1.2 Moisture content measurements The moisture content of chocolate samples was determined using oven method (IOCCC, 1952). keywords: 2009; afoakwa; analysis; apparent; beckett; behavior; bingham; bulkley; casson; characteristics; chocolate; chocolate samples; citrem; cocoa; compound; content; d90; dark; different; distribution; emulsifiers; fat; flow; food; hardness; herschel; increase; index; ital; law; lecithin; levels; method; min; model; moisture; p<0.05; parameters; particle; particle size; pgpr; power; production; properties; rate; refining; results; rheological; samples; sci; shear; significant; size; stress; study; sugar; table; time; value; viscosity; vol; yield cache: ijfs-759.pdf plain text: ijfs-759.txt item: #418 of 456 id: ijfs-76 author: Ekin, İhsan title: A COMPARATIVE STUDY ON FATTY ACID CONTENT OF MAIN ORGANS AND LIPID CLASSES OF LAND SNAILS ASSYRIELLA ESCHERIANA AND ASSYRIELLA GUTTATA DISTRIBUTED IN SOUTHEASTERN ANATOLIA date: 2015-03-09 words: 5400 flesch: 72 summary: Fatty acid compositions of total lipid Fatty acid compositions from A. escheriana organs of lipid classes from A. escheriana Fatty Acids Digestive gland Cephalopedal Gonad Mantle Total lipid Neutral lipid Phospholipid (Mean*±S.D.)** (Mean*±S.D.)** (Mean*±S.D.)** (Mean*±S.D.)** (Mean*±S.D.)** (Mean*±S.D.)** (Mean*±S.D.)** C10:0 0.12±0.02a 0.05±0.01b 0.08±0.02ab - 0.02±0.01c Extraction of fatty acids and GC analysis Digestive gland, gonad, mantle, cephalopedal and whole body samples were homogenized in chloroform/ methanol (2:1, v/v) solution in order to extract total body lipids (bLIGH and DYEr, 1959). keywords: a. guttata; acids; aspersa; assyriella; biochem; c18:0; c18:1ω9; c18:2ω6; c18:3ω3; c20:4ω6; cephalopedal; classes; composition; content; different; digestive; distribution; edible; eki̇n; escheriana; et al; fatty; fatty acids; food; fractions; freshwater; gland; gonad; guttata; helix; high; highest; important; ital; level; lipid; lucorum; main; mantle; marine; mean*±s.d; min; molluscs; neutral; nutritional; omega; organs; phospholipid; prostaglandins; pufa; rakshit; results; sci; snails; southeastern; species; studies; table; telescopium; tissues; total; total lipid; turkey; vol; σmufa; σsfa; σω3; σω6 cache: ijfs-76.pdf plain text: ijfs-76.txt item: #419 of 456 id: ijfs-767 author: Rantsiou, K.; Marengo, F.; Englezos, V.; Torchio, F.; Giacosa, S.; Rolle, L.; Gerbi, V.; Cocolin, L. title: SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION date: 2017-05-19 words: 7595 flesch: 76 summary: In this study, S. cerevisiae isolates were characterized to establish their genetic and technological variability in order to contribute to the preservation of the S. cerevisiae genetic resources of the Barbera of Monferrato terroir. Data analysis The results of the chemical composition of the wines obtained from the micro- fermentation trials were subjected to a Principal Component Analysis (PCA), in order to evaluate the intraspecific biodiversity of S. cerevisiae isolates. keywords: 0.032±0.001; 2012; 2015; acetic; acid; acqui; alessandria; analysis; area; barbera; biodiversity; cerevisiae; chemical; cluster; cocolin; concentrations; cultures; d'asti; days; different; et al; ethanol; fermentation; fig; food; food sci; genetic; glucose; glycerol; grape; growth; high; incubation; indigenous; int; isolates; ital; j. food; level; low; medium; microbiol; min; molecular; monferrato; number; order; pcr; physiological; pretorius; production; quality; region; residual; results; romano; saccharomyces; sci; selection; so2; south; species; spontaneous; starter; strains; study; table; terme; tolerance; use; values; vineyards; vol; west; wine; yeast cache: ijfs-767.pdf plain text: ijfs-767.txt item: #420 of 456 id: ijfs-77 author: Yassin, Mohamed A. title: COFFEE BEAN MYCO-CONTAMINANTS AND OXALIC ACID PRODUCING ASPERGILLUS NIGER date: 2015-03-09 words: 5629 flesch: 82 summary: Howev- er, coffee beans may become poisonous be- cause of contamination with mycotoxigenic fungi that may occur throughout all pre and/ or post-harvest stages (bAtIstA et al., 2003; NOONIM et al., 2008). several fungal genera were found to contaminate coffee beans at each stage, from the farmer to the consumer (VEGA et al., 2008; bAtIstA et al., 2009; VILE- LA et al., 2010). keywords: -0.042; 2008; a.m.a; acid; analysis; arabia; aspergillus; bahkali; batista; beans; cluster; coffee; commoditized; contamination; food; frequencies; fungal; fungi; fungus; genera; green; int; isolated; isolation; ital; m.a; microbiol; mycotoxigenic; mycotoxins; niger; ochratoxin; oxalic; penicillium; production; quality; research; samawaty; samples; saudi; sci; signifi; species; table; tested; university; vilela; vol; yassin cache: ijfs-77.pdf plain text: ijfs-77.txt item: #421 of 456 id: ijfs-778 author: RUGGERI, A.; CARRARO, V.; SUCCA, S.; MELONI, B.; SANNA, A.; SANNA, C.; ESPA, A.; PINNA, A.; CARRUCCIU, G.; GROSSO, M.; CORONEO, V. title: INFLUENCE OF WATER ACTIVITY ON LISTERIA MONOCYTOGENES GROWTH IN “SALSICCIA SARDA” FERMENTED SAUSAGE date: 2017-10-10 words: 6732 flesch: 64 summary: This study evaluates the influence of water activity (aw) on L. monocytogenes growth in 180 Salsiccia Sarda” samples. Statistical analysis All tests of the assessment of L. monocytogenes growth were run in triplicate and averaged. keywords: 2005; 2007; 2012; analysis; cagliari; challenge; concentration; conditions; contamination; data; days; diagnostici; different; et al; european; factors; fermented; food; growth; inoculation; international; italy; journal; l.m; level; listeria; listeria monocytogenes; listeriosis; log10cfu; meat; median; meloni; microbiol; microbiological; microbiology; monocytogenes; monocytogenes growth; myrtle; packaging; points; potential; presence; process; production; products; ready; results; ripening; rte; salsiccia; salsiccia sarda; samples; sarda; sausages; sci; storage; study; table; temperature; test; time; type; values; variables; vol cache: ijfs-778.pdf plain text: ijfs-778.txt item: #422 of 456 id: ijfs-78 author: Asghari, Robabeh title: EFFECTS OF NUTRITIONAL ELEMENTS LEVEL ON NUTRITIONAL CHARACTERS AND PHYTOCHEMISTRY OF STRAWBERRY IN HYDROCULTURE date: 2015-03-09 words: 2919 flesch: 59 summary: table 1 - Analysis of variance for strawberry phytochemical characters under different nutrient solutions. 27 - 2015 1 - Keywords: hydroculture, nutritional elements, nutrient solution, strawberry - EffEcts of NutritioNal ElEmENts lEvEl oN NutritioNal charactErs aNd PhytochEmistry of strawbErry iN hydroculturE robabEh asghari Institute of Applied Scientific Higher Education of Jahad-e Agriculture, Imam Khomeini agricultural higher education center, Karaj, Iran *Corresponding author: Tel. 09352394098, email: fariba2022@yahoo.com AbstrAct this study was conducted to evaluate the impacts of nutrient elements on phytochemistry char- acters and qualities of strawberry in soilless culture system. keywords: anthocyanin; characters; coco; cultivation; culture; different; effect; elements; f.w; food; fruits; greenhouse; group; higher; hydroponic; iran; level; material; medium; modified; nitrogen; nutrient; nutrient solution; nutritional; peat; perlite; plant; potassium; quality; results; sci; significant; soilless; solution; strawberries; strawberry; substrate; system; table; total; treatment; tss; tulipani; vitamin; vol; yield cache: ijfs-78.pdf plain text: ijfs-78.txt item: #423 of 456 id: ijfs-788 author: Bononi, Monica; Tateo, Fernando title: VOLATILE COMPOSITION OF OLIVE FRUITS OF CV. “SIMONA” AND POSSIBLE RELATIONSHIP TO FLY OVIPOSITION date: 2017-06-09 words: 4118 flesch: 62 summary: This preliminary study was focused on the headspace characterization of whole olive fruit of cv. Simona which shows a particularly high resistant to fly attach. 2.5 HS-SPME analysis of whole olive fruits and oil and GC-MS conditions For olive fruits, three aliquots of 80 ripe or unripe whole olive fruits were placed in a Pyrex 250 mL round media bottle sealed with a screwcap equipped with a septum. keywords: 2012; action; area; attack; authors; bactrocera; composition; compounds; copaene; cultivars; cuticle; data; different; e)-2; epidermis; et al; fly; food; fruits; headspace; hydrocarbons; identification; italy; malheiro; mass; maturation; methyl; oil; oleae; olive; olive fruits; olive oil; oviposition; plant; pool; pulp; repellent; resistance; sci; sesquiterpenes; simona; spme; susceptibility; tephritidae; undecane; unripe; volatile; volatile compounds cache: ijfs-788.pdf plain text: ijfs-788.txt item: #424 of 456 id: ijfs-789 author: JANCIC, D.; TODOROVIC, V.; SIRCELJ, H.; DODEVSKA, M.; BELJKAS, B.; ZNIDARCIC, D.; SOBAJIC, S. title: BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF CICHORIUM INTYBUS L. LEAVES FROM MONTENEGRO date: 2017-07-09 words: 7861 flesch: 64 summary: The antioxidant activity measured with FRAP test and total polyphenol content was almost 3 times lower in cultivated than in wild chicory samples. These results are in good correlation with the data obtained for cultivated chicory leaves in Slovenia and Holland (SINKOVIC et al., 2015(a); WARNER et al., 2010). keywords: 0.2±0.1; 2009; 2015; abts; acid; activity; analysis; analyzed; antioxidant; aoac; assay; average; bas; buffer; caffeic; capacity; carotene; cellulose; chem; chicory; chicory leaves; chlorogenic; chlorophyll; cichorium; column; composition; content; cultivated; data; detergent; determination; determined; dietary; different; dpph; et al; extracts; fatty; fiber; flavonoids; food; food sci; frap; fresh; fructan; germany; hemicellulose; higher; important; index; insoluble; intybus; inulin; ital; j. food; komani; leafy; leaves; lignin; locations; lower; lutein; methods; mg/100; montenegro; ones; p<0.05; phenolic; pigments; plants; plavnica; pljevlja; podgor; polyphenols; pricelje; profile; radical; range; results; risan; samples; sci; significant; soluble; solution; study; susanj; table; temperature; tfc; times; total; tpc; trolox; vegetables; vol; water; weight; wild; wild chicory; wild plants; zoganje cache: ijfs-789.pdf plain text: ijfs-789.txt item: #425 of 456 id: ijfs-79 author: TRANG, Vu Thu title: OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION date: 2015-03-09 words: 4191 flesch: 61 summary: Using the software Design Expert, the results of the experiment of Ar formation were used to calculate the coefficients of the quad- ratic polynomial equations, which were used to predict the formation of Ar. AbstrAct the optimization of process parameters for the production of aminoreductone (Ar), a bioac- tive product formed in the initial stage of Maillard reaction was investigated using response sur- face methodology (rsM) and box-behnken design technique. keywords: aminoreductone; behnken; boekel; box; buffer; butylamine; concentration; conditions; design; effect; et al; experimental; factors; fig; food; formation; heating; lactose; maillard; maillard reaction; methodology; model; optimization; optimum; parameters; process; production; reaction; response; results; sci; shimamura; study; surface; temperature; time; trang; value; variables cache: ijfs-79.pdf plain text: ijfs-79.txt item: #426 of 456 id: ijfs-80 author: Sgroi, Filippo title: SOCIO-ECONOMIC ASSESSMENT OF DIRECT SALES IN SICILIAN FARMS date: 2015-03-09 words: 4978 flesch: 59 summary: economic importance of direct sales adoption is showed by table 2. results denoted that in surveyed farms the net income deriving from the adoption of direct sales ranged from a minimum human resources optimisa- tion 2 Increase of investments 3 Increase of liquid assets 4 Increase of farm profitability 5 table 2 - net incomes in surveyed farms Fig. the aim of this paper, as well as in other stud- ies (Peter et al., 2010; hOllOWAy, 2008; sOn- nInO and MArsden, 2006), has been to analyze the role of direct sales in sicilian farms and to determine how the short food supply chain is able to valorize the endogenous resources of ru- ral areas and, consequently, the economic profit- ability of farmers, who seek to enhance their val- ue along the food supply chain. keywords: 2003; 2008; 2010; 2011; 2012; a.m.; able; access; advantage; agricultural; agrifood; alternative; brunori; business; chain; channels; competitive; development; direct; direct sales; economic; empirical; entrepreneurs; et al; family; farmers; farms; food; fruit; higher; importance; income; increase; international; ital; journal; level; local; marketing; markets; networks; new; order; performance; production; products; quality; renting; resources; results; rural; sales; sci; score; sgroi; short; sicilian; small; social; strategies; strategy; success; supply; sustainability; sustainable; testa; trapani; tudisca; vol cache: ijfs-80.pdf plain text: ijfs-80.txt item: #427 of 456 id: ijfs-807 author: KACZMAREK, A. M.; MUZOLF-PANEK, M.; RUDZIŃSKA, M.; SZABLEWSKI, T.; CEGIELSKA-RADZIEJEWSKA, R. title: THE EFFECT OF PLANT EXTRACTS ON PORK QUALITY DURING STORAGE date: 2017-08-07 words: 6143 flesch: 62 summary: The highest bacteriostatic effect was noted in meat samples with fresh onion added. Meat samples were placed in plastic foam meat trays, wrapped with polyethylene and kept at 4°C for 9 days. keywords: 1998; 2013; absorbance; abts•+; acid; activity; addition; additives; analysis; antimicrobial; antioxidant; antioxidant activity; bacteria; chem; comparison; content; control; counts; dark; effect; england; et al; extract; fatty; food; food sci; frap; fresh; garlic; highest; incubation; inhibition; ital; j. food; lipid; marjoram; meat; meat samples; methanol; method; microbial; min; mixed; natural; onion; oxidation; oxoid; park; plant; pork; products; quality; radical; raw; refrigerated; regression; results; room; samples; scavenging; sci; significant; storage; study; table; tbars; teac; temperature; test; total; tpc; treatment; trolox; values; vol cache: ijfs-807.pdf plain text: ijfs-807.txt item: #428 of 456 id: ijfs-81 author: Rapisarda, Placido title: ANALYSIS OF A DIRECT SELLING NETWORK FOR AGRIFOOD PRODUCTS date: 2015-03-09 words: 5458 flesch: 50 summary: cost and ben- efits for farmers participating in innovative marketing channels for quality food products. exploit the well known advantages of short supply chains to allow the agrifood world to be- come closer, both significantly and stably, to the growing segment of consumers who look for and buy quality agrifood products. keywords: 2007; 2010; 2012; activities; agriculture; agrifood; agrifood products; alimentare; alternative; analysis; area; chains; characteristics; commercial; community; consumers; corta; data; dei; direct; direct selling; diretta; distribution; economic; farmers; filiera; food; information; international; ital; legislative; local; management; markets; model; national; needs; network; number; offer; organization; points; producers; production; products; promotional; quality; range; regional; relationship; research; rizzo; role; rural; sale; sci; selling; shops; short; sicilian; specific; structure; subjects; supply; supply chains; swot; system; territory; theoretical; traditional; value; vendita; vol; weaknesses cache: ijfs-81.pdf plain text: ijfs-81.txt item: #429 of 456 id: ijfs-814 author: RODRÍGUEZ-LÁZARO, D.; HERNÁNDEZ-PÉREZ, M.; CAPITA, R.; ALONSO-CALLEJA, C. title: DESCRIPTIVE SENSORY PROPERTIES OF CECINA DE LEÓN date: 2017-11-21 words: 3232 flesch: 55 summary: Average values for the sensory properties of three different types of Cecina de León pieces. +34 987291000 x 5633; Fax: +34 987293073 E-mail address: carlos.alonso.calleja@unileon.es ABSTRACT Cecina de León is the Protected Geographical Indication of a dry-cured beef produced in Northwest Spain. keywords: analysis; appearance; attributes; average; babilla; beef; brightness; cecina; characteristic; colour; contra; descriptive; different; dry; evaluation; fat; flavour; food; higher; intensity; ital; lean; león; lower; lázaro; marbling; meat; odour; panelists; persistence; pieces; rodríguez; salt; samples; scale; sci; scores; sensory; spain; tapa; taste; tenderness; unacceptable; values; vol cache: ijfs-814.pdf plain text: ijfs-814.txt item: #430 of 456 id: ijfs-816 author: LIAUDANSKAS, M.; ZYMONĖ, K.; VIŠKELIS, J.; JANULIS, V. title: OPTIMISATION OF THE EXTRACTION OF FLAVONOIDS FROM APPLES USING RESPONSE SURFACE METHODOLOGY date: 2017-10-24 words: 5268 flesch: 60 summary: The study results confirmed the hypothesis of CEYMANN et al., that apple cultivars can be classified based on what types of compounds phenolic acids or flavan-3-ols are predominant in the apple samples (CEYMANN et al., 2012). 30, 2018 - 89 PAPER OPTIMISATION OF THE EXTRACTION OF FLAVONOIDS FROM APPLES USING RESPONSE SURFACE METHODOLOGY M. LIAUDANSKAS*1,2, K. ZYMONĖ1, J. VIŠKELIS2 and V. JANULIS1 1Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Lithuania 2Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Lithuania *E-mail address: m.liaudanskas@yahoo.com ABSTRACT The ultrasound-assisted extraction of flavonoids from apple samples was modelled using response surface methodology. keywords: acid; aldas; analysed; analysis; apple; apple samples; applied; chem; chlorogenic; composition; compounds; conditions; cultivar; data; design; determined; different; et al; ethanol; experimental; extraction; extraction time; flavonoids; food; g-1; higher; highest; hyperoside; ital; lithuania; method; methodology; model; phenolic; phloridzin; polynomial; power; procyanidin; quadratic; quantitative; quercetin; red; response; results; rutin; samples; sci; significant; statistical; surface; table; temperature; time; total; ultrasonic; value; variables; variation; vol; yield cache: ijfs-816.pdf plain text: ijfs-816.txt item: #431 of 456 id: ijfs-82 author: Bolzoni, Giuseppe title: END OF THE DEROGATIONS TO REGULATION (EC) 853/2004 FOR COW’S MILK IN ITALY date: 2015-03-09 words: 2704 flesch: 64 summary: Further analysis of the last group of non-compliant farms (Figure 3) revealed that only a small fraction of these farms returned to compliance shortly after the 3 months of observation. to explore these ef- fects, we performed a statistical simulation on the 2008 data to quantify the effect of a grad- ual repeal of the derogation and its effects on farm production. keywords: 2012; cell; compliant; count; dairy; data; days; derogation; effects; farms; fig; food; geometric; ital; limit; means; milk; months; non; period; production; program; progressive; region; regulation; rolling; scc; sci; somatic; table; tbc; total; vol; year cache: ijfs-82.pdf plain text: ijfs-82.txt item: #432 of 456 id: ijfs-83 author: Boselli, Emanuele title: PERCEPTION AND AWARENESS OF THE EUROPEAN UNION FOOD SAFETY FRAMEWORK date: 2015-03-09 words: 6154 flesch: 62 summary: 27 - 2015 1 - Keywords: food safety, public perception and awareness, Turkey, EU accession - PercePtion and awareness of the euroPean union food safety framework s. yasara and e. BoseLLib* aEuropean Commission Certified Senior Food Safety Risk Expert, working at Department of Animal Science, Faculty of Agriculture, Suleyman Demirel University, 32260 Isparta, Turkey bDepartment of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, “Food safety” was associated to “quality control” and “healthy life” by the tG and EG groups; however, the tPG understood it as “healthy life” and “food terror”. keywords: 1999; 2012; age; animal; aspects; authority; awareness; aygen; buying; consumer; control; country; data; different; educated; education; european; food; food safety; frequency; gmo; group; health; high; important; information; international; issue; ital; knowledge; label; level; life; low; majority; market; media; ministry; natural; number; nutrition; organic; participants; perception; policy; practices; production; products; public; quality; questions; results; risk; safety; sci; students; subjects; survey; swinnen; table; terror; total; tpg; turkey; turkish; vol cache: ijfs-83.pdf plain text: ijfs-83.txt item: #433 of 456 id: ijfs-836 author: Park, H.-Y.; SUNG, J.; KIM, B-S.; HA, S.K.; KIM, Y. title: EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES date: 2017-09-20 words: 5528 flesch: 66 summary: Many naturally occurring phytochemicals in plant- derived products contain a complex mixture of phenolic compounds that can exert several biological effects including antioxidant activity (PANDEY and RIZVI, 2009). Antioxidant activity of grains. keywords: 2009; 2010; abts; acid; activities; activity; agric; antioxidant; antioxidant activity; bran; brown; butsat; chem; compounds; content; degree; different; dpph; et al; ethanol; extraction; extracts; flavonoid; food; food chem; fractions; free; grains; health; husk; isomers; ital; j. food; korea; liu; mg/100; milled; milling; mr-3.5; mr-7.1; mr-9.9; phenolic; properties; radical; results; rice; sample; scavenging; sci; solution; standard; study; tac; tfc; tocotrienol; total; tpc; vitamin; vol; water; zhang cache: ijfs-836.pdf plain text: ijfs-836.txt item: #434 of 456 id: ijfs-838 author: LÓPEZ-VÁZQUEZ, E.; PRIETO-GARCÍA, F.; GAYOSSO-CANALES, M.; SÁNCHEZ, E.M. OTAZO; VILLAGÓMEZ IBARRA, J.R. title: PHENOLICS ACIDS, FLAVONOIDS, ASCORBIC ACID, ?-GLUCANS AND ANTIOXIDANT ACTIVITY IN MEXICAN WILD EDIBLE MUSHROOMS date: 2017-09-27 words: 4395 flesch: 66 summary: This study constitutes the first report in Mexico about nutraceuticals from wild edible mushrooms. Total phenolics and antioxidant activity of methanolic extracts of wild edible mushrooms from Mexico. keywords: 2015; acid; activities; activity; antioxidant; ascorbic; barros; caesarea; chem; chemical; chlorogenic; cibarius; cinnamic; compounds; concentration; content; differences; distilled; dpph; dry; edible; edible mushrooms; edulis; et al; extracts; ferreira; filter; flavonoids; food; glucans; heleno; highest; indigo; ital; mexico; min; mixed; mushrooms; phenolic; power; results; scavenging; sci; significant; sodium; solution; species; table; total; usa; vol; water; wild cache: ijfs-838.pdf plain text: ijfs-838.txt item: #435 of 456 id: ijfs-842 author: EL-ANANY, A.M.; ALI, REHAB F.M. title: THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES date: 2017-12-14 words: 6631 flesch: 65 summary: The lowest energy contents were observed for both uncooked (150.60 kcal/100g) and cooked (179.0 kcal/100g) beef patties supplemented with 10% of doum dregs. Significant(p ≤ 0.05) improvements in cooking properties were observed for beef patties incorporated with doum dregs. keywords: absorption; addition; amounts; analysis; ash; beef; beef burger; beef patties; burgers; capacity; carbohydrate; characteristics; chemical; cholesterol; composition; content; control; control samples; cooked; cooked beef; cooked patties; cooking; crude; decreases; dietary; different; different levels; doum dregs; dregs incorporation; effect; energy; et al; fat; fat beef; fiber; food; food sci; formulated; functional; ground; higher; highest; hyphaenethebaica; incorporation; increases; ital; j. food; kcal/100; khalil; levels; low; lowest; mansour; meat; methods; moisture; moisture content; oil; palm; patties; process; products; properties; protein; proximate; p≤0.05; quality; raw; respectively; results; retention; samples; sci; science; sensory; significant; table; turhan; uncooked; values; vol; water; weight; yield cache: ijfs-842.pdf plain text: ijfs-842.txt item: #436 of 456 id: ijfs-85 author: Baltacioglu, Cem title: OPTIMIZATION OF MICROWAVE AND AIR DRYING CONDITIONS OF QUINCE (CYDONIA OBLONGA, MILLER) USING RESPONSE SURFACE METHODOLOGY date: 2015-03-09 words: 3054 flesch: 61 summary: new meth- ods combined different systems such as using microwave drying together with traditional dry- ing methods to reduce drying time (sEcMELEr, 2003). Over the past two decades, there has been an increasing attraction in microwave drying to reduce drying time and increase the removal of water from agricultural products. keywords: activity; air; antioxidant; antioxidant activity; conditions; content; design; drying; effects; experimental; fig; food; fruits; interaction; ital; level; maximum; methodology; microwave; oven; phenolic; phenolic content; power; quince; response; rsm; samples; sci; slice; surface; table; temperature; thickness; time; total; total phenolic; turkey; values; variables; vol cache: ijfs-85.pdf plain text: ijfs-85.txt item: #437 of 456 id: ijfs-870 author: RADZIEJEWSKA-KUBZDELA, E.; JELEŃ, H.; BIEGAŃSKA-MARECIK, R. title: VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF COLESLAW MIX PACKAGED IN MODIFIED ATMOSPHERE date: 2018-02-01 words: 5549 flesch: 62 summary: Partial least squares regression analysis determined the quantitative contributions of volatile compounds to sharp, carrot, terpene, off-odour and cabbage in coleslaw mix aroma. Available literature lacks data concerning both the profile of aroma compounds in coleslaw mix and the effect of packaging conditions on the aroma of this product. keywords: 0.0±0.0; air; allyl; analysis; aroma; atmosphere; attributes; cabbage; carbon; carrot; case; co2; coleslaw; compounds; content; cymene; days; determined; different; dimethyl; dioxide; effect; film; food; gas; greater; increase; intensity; isothiocyanate; ital; j. food; kubzdela; limonene; microperforation; mix; modified; oxygen; p=0.05; packaging; phellandrene; pinene; product; quality; radziejewska; sabinene; samples; sci; sensory; sharp; significantly; standard; storage; superatmospheric; terpene; terpinene; tested; trisulfide; volatile cache: ijfs-870.pdf plain text: ijfs-870.txt item: #438 of 456 id: ijfs-871 author: MANDRIOLI, M.; SEMENIUC, C.A.; BOSELLI, E.; RODRIGUEZ ESTRADA, M.T. title: UBIQUINONE IN ITALIAN HIGH-QUALITY RAW COW MILK date: 2017-11-21 words: 5771 flesch: 66 summary: Regarding the correlation of the fat and UBN contents in HQ raw cow milk samples, the results of the current study did not show any significant relationship (r= - 0.034, p = 0.855). The fat content in HQ raw cow milk ranged between 2.86% and 3.46%, while UBN content varied between 0.15 and 0.45 µg/g milk. keywords: 2001; 2003; 2006; 2009; 2011; analysis; coenzyme; collected; content; contribution; coq9; correlation; cow; cow milk; dad; data; day; days; determination; different; diverse; efsa; et al; ethanol; ether; extraction; fat; fat content; flask; food; funnel; g milk; health; heat; high; hplc; hq milk; hq raw; italian; italy; j. food; kumpulainen; lactation; level; mattila; milk; milk samples; min; phase; product; q10; quality; raw; raw cow; raw milk; regulation; samples; sampling; sci; season; significant; solution; standard; strazisar; study; summer; system; table; tissues; ubiquinone; ubn; ubn content; unsaponifiable; usa; vol; winter cache: ijfs-871.pdf plain text: ijfs-871.txt item: #439 of 456 id: ijfs-920 author: MICLEAN, M.; CADAR, O.; LEVEI, E.A.; TODEA, D.A. title: HUMAN HEALTH RISK ASSESSMENT OF ORGANOCHLORINE COMPOUNDS ASSOCIATED WITH RAW MILK CONSUMPTION IN A ROMANIAN INDUSTRIAL AREA date: 2017-11-09 words: 5132 flesch: 65 summary: Sample preparation The extraction and clean-up of milk samples were carried out according to the method described by ENNACEUR et al. (2007). Organochlorine pesticides in milk samples The obtained results for both CRMs were in agreement with the certified values. keywords: 2007; 2015; area; assessment; average; biphenyls; chemosphere; children; commission; compounds; concentrations; congeners; consumption; daily; day; deviation; dietary; edi; effects; efsa; endosulfan; environ; epoxide; et al; european; exposure; female; food; g lipid; hch; health; heptachlor; human; intake; ital; lipid; lipid wt; lower; male; milk; milk samples; min; occs; ocps; order; organochlorine; pcbs; pesticides; polychlorinated; population; raw; residues; risk; romania; samples; sci; standard; table; total; values; vol cache: ijfs-920.pdf plain text: ijfs-920.txt item: #440 of 456 id: ijfs-921 author: ZENTENO-RAMÍREZ, G.; JUÁREZ-FLORES, B.I.; AGUIRRE-RIVERA, J.R.; MONREAL-MONTES, M.; MÉRIDA GARCÍA, J.; PÉREZ SERRATOSA, M.; VARO SANTOS, M.Á.; ORTIZ PÉREZ, M.D.; RENDÓN-HUERTA, J.A. title: JUICES OF PRICKLY PEAR FRUITS (OPUNTIA SPP.) AS FUNCTIONAL FOODS date: 2018-05-09 words: 6769 flesch: 64 summary: In order to determine whether consumption of prickly pear juices can help prevent or cure diseases associated with the excess of free radicals it is essential to identify and quantify the compounds with antioxidant capacity contained in prickly pear juice. Antioxidant capacity of prickly pear juice in vitro The antioxidant capacity of prickly pear juice was estimated through ABTS and FRAP, since both are the assays most frequently used and they measure most antioxidants present. keywords: 2004; 2006; absorbance; abts; acid; activity; agric; amarilla; antioxidant; antioxidant capacity; ascorbic; ascorbic acid; betacyanins; betalains; blanca; cactus; capacity; cardona; charola; chem; chulo; color; column; compounds; concentration; consumption; content; correlation; degree; different; dry; effect; estimates; et al; ficus; flavan-3; food; food sci; frap; free; fruit; functional; glucose; highest; humanization; indica; ital; j. food; juice; lowest; luis; lyophilized; megacantha; methanol; methods; mg/100; min; monteza; n.d; opuntia; oxidative; pear; pear juice; pear variants; pelón; phenolic; phenols; pico; potosí; prickly; prickly pear; results; rojo; samples; san; sci; solution; species; spp; streptacantha; stress; study; table; tapona; tapón; tea; toro; torreoja; total; value; variants; vol; weight; ˂0.0001 cache: ijfs-921.pdf plain text: ijfs-921.txt item: #441 of 456 id: ijfs-923 author: DIB, A.; WÓJTOWICZ, A.; BENATALLAH, L.; ZIDOUNE, M.N.; MITRUS, M.; SUJAK, A. title: OPTIMIZATION OF RICE-FIELD BEAN GLUTEN-FREE PASTA IMPROVED BY THE ADDITION OF HYDROTHERMALLY TREATED RICE FLOUR date: 2017-12-14 words: 10787 flesch: 59 summary: (2013) reported that firmness of rice pasta ranged from 188 to 902 N., ZHAO et al. The hydrothermal treatment discussed above partially eliminates the swelling of granules by slowing down gelatinization and enhancing the stability of starch paste (HOOVER and VASANTHAN, 1994; HORMDOK and NOOMHORM, 2007) and, thus, enhancing the aptitude of cooking and consistency of rice pasta (YOENYONGBUDDHAGAL and NOOMHORN, 2002; MARTI et al., 2013). keywords: 2007; 2010; 2013; 2016; absorption; addition; amylose; analysis; annealing; bean; capacity; cereal; characteristics; chem; conditions; content; control; control pasta; cooked; cooking; design; desirability; determined; different; dough; effect; et al; evaluation; experimental; fiber; field; fig; final; firmness; flour; food; food sci; formula; free; free pasta; gelatinization; gf pasta; gluten; good; granules; heat; high; higher; hoover; hydration; hydrothermal; improved; increase; ital; j. food; lai; laminated; level; loss; low; lwt; marti; method; microstructure; moisture; molecules; mpas; new; noomhorm; observed; optimization; optimum; optimum pasta; organization; p<0.05; pagani; parameters; pasta; pgrf; pre; process; products; properties; protein; quality; recipe; response; results; rfbs; rice; rice flour; rice pasta; samples; sci; semolina; sensory; significant; starch; starches; stickiness; structure; surface; swelling; table; technol; temperature; textural; texture; treatment; value; viscosity; vol; wac; water cache: ijfs-923.pdf plain text: ijfs-923.txt item: #442 of 456 id: ijfs-939 author: DEROSSI, A.; RICCI, I.; FIORE, A.G.; SEVERINI, C. title: APPLE SCLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION date: 2017-12-14 words: 4342 flesch: 65 summary: J. Food Sci., vol. J. Food Sci., vol. keywords: 2003; 2004; aloe; aloe vera; apple; application; barbadensis; betoret; changes; conditions; content; data; derossi; drying; effect; et al; experimental; extract; f.w; fig; figure; food; food sci; fraction; fresh; functional; gel; impregnation; increase; independent; ital; j. food; level; linear; main; mbar; min; polymannans; pores; porosity; pressure; properties; quality; reduction; relaxation; sci; slices; solution; time; treatments; vacuum; vacuum impregnation; values; variables; vera; vera gel; vol; weight cache: ijfs-939.pdf plain text: ijfs-939.txt item: #443 of 456 id: ijfs-945 author: BAĞDATLI, A. title: THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PSHYCOCHMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL date: 2017-12-14 words: 4020 flesch: 68 summary: The amount of quinoa flour affected the fat content of meatball samples significantly (p<0.05). The ash contents of meatball samples formulated with quinoa flour were presented in Table 2. keywords: 2015; acceptability; addition; analysis; appearance; ash; aukkanit; beef; color; content; control; cooking; corn; different; effect; fat; flour; food; functional; gumminess; ital; level; maximum; meatballs; moisture; odor; p<0.05; properties; protein; quinoa; quinoa flour; results; samples; sci; scores; sensorial; sensory; significant; springiness; table; taste; texture; turhan; values; vol; yield cache: ijfs-945.pdf plain text: ijfs-945.txt item: #444 of 456 id: ijfs-947 author: VARDIN, H.; YILMAZ, F.M. title: THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS date: 2017-10-25 words: 5693 flesch: 62 summary: Antioxidant capacities of dried pomegranate arils The antioxidant capacities of the final products were significantly affected by pre- treatment application. Antioxidant capacities of dried pomegranate arils depending on the drying conditions. keywords: 2012; 2014; activation; anthocyanin; antioxidant; arils; başlar; bioactive; cabinet; capacity; color; compounds; concentration; conditions; content; d.b; data; degradation; determination; diffusivity; dryer; drying; effect; effective; energy; eng; equation; et al; final; food; food sci; formation; fruits; higher; hmf; ital; j. food; kinetics; layer; minutes; models; moisture; page; phenolic; pomegranate; pomegranate arils; pre; process; products; quality; results; samples; sci; sensory; significant; study; table; technol; temperature; thermal; thin; time; total; treatment; untreated; values; vol cache: ijfs-947.pdf plain text: ijfs-947.txt item: #445 of 456 id: ijfs-95 author: santonicola, serena title: OCCURRENCE AND PRODUCTION OF FURAN IN COMMERCIAL FOODS date: 2016-01-21 words: 10279 flesch: 62 summary: So, Ferric ions increased furan formation in linoleic acid by 79%, and in trilinolein by 29% (MARK et al., 2006), addition of commercially available antioxidants (such as tocopherol acetate) reduced the formation of furan (PEREZ and YAYLAYAN, 2004). At pH 7.00 higher levels of furan were observed than at pH 9.40 and 4.18, suggesting that pH is an important factor influencing furan formation as   Ital. keywords: 2004; 2007; acid; activity; adults; amino; analysis; anese; ascorbic; assessment; available; baby; baby food; balls; bread; browning; canned; carbohydrates; carcinogenic; cereal; chem; children; coffee; commercial; concentration; conditions; consumption; content; data; day; degradation; determination; dietary; different; effect; efsa; et al; european; exposure; fatty; figure; food; food chem; food sci; formation; fried; fromberg; fromberg et; fructose; furan; furan concentrations; furan content; furan formation; furan levels; glucose; group; health; heated; heating; high; higher; highest; hmf; hmf formation; home; honey; human; hydrolysis; hydroxymethylfurfural; increase; induced; infant; influence; initial; intake; ital; j. food; jarred; juice; kedderis; levels; liver; low; lower; maillard; male; mean; meat; method; mice; milk; model; months; ntp; occurrence; oil; perez; potential; precursors; presence; process; processing; products; rats; reaction; reduced; report; retention; risk; roasted; samples; sci; significant; storage; studies; study; sugars; systems; temperature; thermal; total; toxicol; treatment; vegetables; vol; water; yaylayan; zoller cache: ijfs-95.pdf plain text: ijfs-95.txt item: #446 of 456 id: ijfs-953 author: MOSCHINI, M.; SIGOLO, S.; BRUGIAPAGLIA, A.; RENNA, M.; LUSSIANA, C.; PRANDINI, A. title: USE OF ELECTRONIC NOSE TO DISCRIMINATE MEATS FROM BULLS FED DIET WITH OR WITHOUT FLAXSEED INCLUSION AND SUBJECTED TO DIFFERENT AGING PERIODS date: 2018-05-02 words: 5836 flesch: 63 summary: The e-nose could not discriminate populations in meat samples, however it could represent a valuable tool in supporting flavor scoring from sensory evaluation. Correlation patterns with sensors were obtained with PCA to help in the discrimination process among meat samples. keywords: 10d; acid; aging; air; analysis; animals; aromatic; array; beef; broad; bulls; canonical; chemical; composition; compounds; control; cooked; data; days; diet; different; effects; electronic; et al; european; evaluation; factors; fatty; fed; flavor; flaxseed; food; food sci; gas; headspace; intensity; ital; j. food; meal; meat; meat samples; meat sci; methods; model; n-3; nose; number; omega-3; panelists; pca; pls; ppm; press; procedure; pufa; quality; range; raw; reading; relationship; responses; samples; sas; sci; scores; sensors; table; time; total; treatment; value; variable; vol; w1c; w1s; w1w; w2s; w2w; w3c; w3s; w5c; w5s; w6s; wood cache: ijfs-953.pdf plain text: ijfs-953.txt item: #447 of 456 id: ijfs-954 author: INANC, A. L.; CIFTASLAN, A. title: COMPARISON OF BLACK TEA TYPES WITH GRADES AND BLENDS date: 2017-09-05 words: 10134 flesch: 73 summary: Organic teas were produced from teas harvested from Hemsin region, Rize, Turkey where has a latitude of 41°2'53.53N and a longitude of 40°53'56.61E. Conventional black teas were produced from teas harvested from Tirebolu region, Giresun, Turkey where has a latitude of 41°0'26.85N and a longitude of 38°48'52.54E. The water extract, cellulose, polyphenol, mineral, and caffeine contents; TF/TR ratio; and a sensory evaluation were used as parameters to compare conventional and organic black tea blends and grades. The polyphenol contents (12.53-8.57%) of conventional teas were higher than that (9.86-7.60%) of organic teas, and the cellulose contents (17.86-13.45%) of organic teas were higher than that (17.55-11.60%) of conventional tea samples. keywords: aax; abx; amounts; analysis; b b; b x; b y; bax; bay; bbx; bby; bcx; black; black tea; blend; c b; c x; c y; caffeine; camellia; cax; cay; cbx; ccx; chemical; chemistry; climate; color; compounds; concentrations; content; conventional; conventional teas; crude; d b; dax; day; dbx; dby; different; e b; elements; et al; evaluation; extract; extraction; fiber; fig; food; food sci; grade; higher; highest; iso; ital; j. food; leaf; leaves; level; lowest; method; mineral; organic; organic black; organic teas; ozdemir; plant; points; polyphenol; production; quality; range; results; samples; sci; sensory; series; significant; sinensis; solution; standard; study; tea; tea blends; tea leaf; tea leaves; tea quality; tea samples; tea types; teas; temperature; total; tube; turkey; types; values; vol; water; x dc; y d cache: ijfs-954.pdf plain text: ijfs-954.txt item: #448 of 456 id: ijfs-955 author: ESSID, I.; SMETI, S.; ATTI, N. title: EFFECT OF ROSEMARY POWDER ON THE QUALITY OF DRY EWE SAUSAGES date: 2018-06-28 words: 4145 flesch: 59 summary: Other studies have reported that moisture of dried sausages could be affected by both processing method and processing time (DALMIS and SOYER, 2008). The results indicated that adding rosemary did not have a significant effect on the lightness of dry sausages. keywords: 2015; activity; addition; analysis; antimicrobial; antioxidant; balentine; chemical; coliforms; color; composition; control; counts; day; days; different; drying; effect; essential; et al; ewe; ewe sausages; fat; food; georgantelis; ital; jung; lipid; liu; means; meat; microbiological; mixture; moisture; muscle; oxidation; p<0.05; period; plant; powder; products; protein; quality; results; rosemary; rosemary powder; rp2; rp4; samples; sausages; science; sensorial; sensory; spices; storage; table; temperature; total; traditional; tunisia; values; viable; vol; water cache: ijfs-955.pdf plain text: ijfs-955.txt item: #449 of 456 id: ijfs-960 author: HALAGARDA, M.; SUWAŁA, G. title: SENSORY OPTIMISATION IN NEW FOOD PRODUCT DEVELOPMENT: A CASE STUDY OF POLISH APPLE JUICE date: 2017-10-24 words: 7611 flesch: 65 summary: Aguiar et al. (2012) obtained average ratings for consumer apple juices at the level of 5.5-6.0 points in a 9-point scale. The aim of the study was to verify a new strategy for consumer product testing using apple juice as an example. keywords: 2008; 2009; 2014; 2015; acidity; acids; analysed; analysis; apple; apple juice; assessment; available; characteristics; colour; comparison; component; concentrate; concentrate juice; consumer; consumer desirability; content; data; density; desirability; determined; development; et al; evaluation; expectations; figure; food; food product; food sci; fresh; gam; high; highest; ital; j. food; juice; low; lowest; map; market; material; model; needs; new; overall; palatability; parameters; physicochemical; polish; preference; preferred; price; product; quality; ratings; ratio; relationship; research; results; sample; sci; sensory; sour; study; sugar; sweet; taste; tested; titratable; total; traditional; use; value; vol; χ(s.d cache: ijfs-960.pdf plain text: ijfs-960.txt item: #450 of 456 id: ijfs-968 author: EL-GHARBI, S.; TEKAYA, M.; BENDINI, A.; VALLI, E.; PALAGANO, R.; GALLINA TOSCHI, T.; HAMMAMI, M.; MECHRI, B. title: EFFECTS OF ARCHAIC OLIVE AND OIL STORAGE METHODS STILL USED IN SOUTHERN TUNISIA ON OLIVE OIL QUALITY date: 2017-10-24 words: 6924 flesch: 64 summary: Even if both storage conditions are associated with strong losses in the qualitative characteristics of olive oil, the changes observed were more accentuated for oil stored for two years after its production compared to the oil obtained from olives stored by traditional methods. The most important factors affecting the quality of olive oil during storage are environmental, especially temperature, light exposure and contact with oxygen (PRISTOURI et al., 2010). keywords: 2007; 2015; 3,4; acid; acidity; agric; alkyl; chem; compounds; conditions; content; control; determination; dhpea; differences; different; eda; effect; esters; et al; ethyl; extra; faees; fatty; food; food sci; free; fruits; gabes; garcía; high; increase; intact; ioc; ital; j. food; k232; k270; kg-1; methods; min; oil; oil quality; oils; olive; olive fruits; olive oil; oxidation; oxidative; parameters; period; phenolic; phenols; present; quality; results; samples; sci; significant; stability; storage; study; sun; table; temperature; test; time; tocopherol; total; traditional; tunisia; value; virgin; virgin olive; vol; years cache: ijfs-968.pdf plain text: ijfs-968.txt item: #451 of 456 id: ijfs-973 author: TAMBURRO, M.; RIPABELLI, G.; FORLEO, M.B.; SAMMARCO, M.L. title: DIETARY BEHAVIOURS AND AWARENESS OF SEASONAL FOOD AMONG COLLEGE STUDENTS IN CENTRAL ITALY: Diet and knowledge on seasonal food among college students date: 2017-09-05 words: 6315 flesch: 63 summary: Trends in food consumption of university students. For food consumption deviating from MedDiet pattern, a reverse scale was applied, with the score of 5 for rare or no consumption, and the score 0 for daily consumption. keywords: 2002; 2010; 2013; 2014; 2015; activity; adherence; awareness; behaviours; breakfast; college; consumption; countries; daily; data; diet; dietary; differences; diseases; eating; education; environmental; et al; fig; fish; food; food consumption; food sci; frequency; fruit; habits; harvest; health; high; home; impact; intake; ital; italian; items; j. food; knowledge; legumes; local; low; meat; meddiet; mediterranean; molise; normal; nutritional; obese; obesity; overweight; period; physical; poor; population; prev; products; proportion; public; quality; questionnaire; reported; risk; sample; sci; sciences; score; seasonal; seasonality; servings; significant; students; studies; study; survey; times; underweight; university; university students; vegetables; vol; week; years cache: ijfs-973.pdf plain text: ijfs-973.txt item: #452 of 456 id: ijfs-975 author: JIMÉNEZ, M.; JUÁREZ, N.; JIMÉNEZ-FERNÁNDEZ, V.M.; MONRIBOT-VILLANUEVA, J.L.; GUERRERO-ANALCO, J.A. title: PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA) date: 2017-11-21 words: 7116 flesch: 60 summary: Phenolic compounds (µg/g dry sample) presents in pulp and skin from Vitis tiliifolia grape. Table 6 shows the correlation analysis in the pulp and skin of Vitis tiliifolia grape. keywords: 1998; 2014; absorbance; acid; activity; analysis; anthocyanins; antioxidant; antioxidant activity; ascorbic; calibration; chem; chemical; colour; composition; compounds; concentration; content; curve; data; determination; dietary; different; dpph; dry; dry sample; et al; extract; food; food sci; frap; free; fruit; g dry; gae; gallic; glucoside; gradient; grape; hand; high; higher; human; ital; j. food; japan; jenway; malvidin; mass; method; min; minutes; mixture; model; monomeric; méxico; negative; parameters; phenolic; physicochemical; pigments; polyphenols; positive; power; presence; present; properties; pulp; quercetin; radical; range; reaction; red; results; resveratrol; sample; scavenging; sci; seed; sigma; skin; spectrophotometer; table; tannins; temperature; tiliifolia; time; total; trans; usa; values; vanillin; varieties; vinifera; vitis; vitis tiliifolia; vol; water; weight; wild cache: ijfs-975.pdf plain text: ijfs-975.txt item: #453 of 456 id: ijfs-980 author: RICCI, A.; ANTONINI, E.; NINFALI, P. title: HOMEMADE TOMATO SAUCE IN THE MEDITERRANEAN DIET: A RICH SOURCE OF ANTIOXIDANTS date: 2017-09-20 words: 5785 flesch: 65 summary: Keywords: antioxidant activity, extra virgin olive oil, lycopene, polyphenols, tomato sauces, vegetables and aromatic herbs Ital. 30, 2018 - 45 Hence, the ability to make homemade tomato sauces using fresh vegetables and aromatic herbs is part of the cultural background and has important health implications (HOFFMAN and GERBER, 2015; PRIOR et al., 2007; VALUSSI, 2012). keywords: 2003; 2013; 2016; acid; activity; addition; agric; antioxidant; antioxidant capacity; antonini; aromatic; basil; capacity; carrots; celery; chem; chemical; commercial; composition; compounds; cooking; diet; et al; evoo; fig; flavonoids; food; food sci; free; fresh; herbs; homemade; hydrophilic; increase; ingredients; int; ital; j. food; lipophilic; lycopene; med; min; mixture; ninfali; nutritional; oil; oils; olive; onion; orac; oregano; parameters; pasta; phenolic; polyphenols; processing; puree; quality; raw; refined; rwp; samples; sauce; sautéed; sci; seed; significant; sunflower; time; tomato; total; values; vegetables; vol; water; wheat; wwp cache: ijfs-980.pdf plain text: ijfs-980.txt item: #454 of 456 id: ijfs-987 author: SHIN, D.; CHAE, K.S.; CHOI, H.R.; LEE, S.J.; GIM, S.W.; KWON, G.T.; LEE, H.T.; SONG, Y.C.; KIM, K.J.; KONG, H.S.; KWON, J.W. title: BIOACTIVE AND PHARMACOKINETIC CHARACTERISTICS OF PRE-MATURED BLACK RASPBERRY, RUBUS OCCIDENTALIS date: 2018-02-21 words: 5507 flesch: 64 summary: The pharmacokinetic results of PBR ellagic acid indicated that PBR ellagic acid in rats seemed to increase rapidly (Table 5), and the Cmax reached 0.264 µg/mL. The half time of ellagic acid was found to be 1.018 h after oral administration. CHAE et al. (2014) and BOBINAITE et al. (2012) demonstrated that BR contains a high amount of ellagic acid. keywords: absorbance; abts; acid; activities; activity; administration; agric; analysis; anthocyanin; antioxidant; ascorbic; berries; black; caffeic; chem; collected; compounds; content; days; different; diluted; dpph; effects; ellagic; ellagic acid; et al; extract; ferulic; flavonoid; food; food sci; fruit; functional; gallic; harvest; ital; j. food; june; kim; korea; lee; luteolin; matured; methanol; method; min; myricetin; occidentalis; oral; pbr; pharmacokinetic; phenolic; plasma; polyphenol; pre; radical; raspberry; rats; results; rubus; rutin; sample; scavenging; sci; set; standard; study; table; temperature; time; total; vol; water; wavelength cache: ijfs-987.pdf plain text: ijfs-987.txt item: #455 of 456 id: ijfs-993 author: HASHEMI, S.M.B.; RAEISI, S.; ZANARDI, E.; PACIULLI, M.; CHIAVARO, E. title: ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF FERMENTED MEAT PATTY WITH LACTOBACILLUS STRAINS date: 2017-12-14 words: 4709 flesch: 56 summary: A novel polymerase chain reaction (PCR) -denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. sakei was done during 24 h period of meat patty fermentation. keywords: 2013; acid; activities; activity; antimicrobial; antioxidant; application; aureus; bacteria; carbonyl; coli; control; cultures; days; different; dpph; et al; fermentation; fermented; fermentum; food; growth; hashemi; highest; inhibition; ital; j. food; lab; lactic; lactobacillus; letters; lipid; means; meat; meat patty; method; microbiol; non; o157; oxidation; p<0.05; patty; plantarum; plantarum subsp; probiotic; process; products; properties; protein; ptcc; radical; reduction; results; sakei; sakei subsp; samples; sausages; scavenging; sci; species; storage; strains; subsp; value; vol cache: ijfs-993.pdf plain text: ijfs-993.txt item: #456 of 456 id: ijfs-996 author: ZULETA, A.; WEISSTAUB, A.; GIACOMINO, S.; DYNER, L.; LOEWE, V.; DEL RÍO, R.; LUTZ, M. title: AN ANCIENT CROP REVISITED: CHEMICAL COMPOSITION OF MEDITERRANEAN PINE NUTS GROWN IN SIX COUNTRIES date: 2017-12-14 words: 5567 flesch: 64 summary: Location and mean climatic variables of harvest sites of Pinus pinea L. nuts. Chemical Profiling of Portuguese Pinus pinea L. nuts. keywords: 2004; 2006; 2010; 2012; 2013; 2015; 2016; acid; analysis; annual; aoac; areas; argentina; ash; average; average temperature; bolling; chemical; chemical composition; chile; climate; climatic; components; composition; conditions; content; countries; data; dietary; differences; different; dry; et al; fat; fatty; fiber; food; forest; high; highest; israel; ital; j. food; lipids; loewe; lutz; martínez; maximum; mean; mediterranean; minimum; moisture; months; number; nutr; nuts; origin; oscillation; pine; pine nuts; pinus; protein; rainfall; ros; sci; seeds; significant; soil; south; spain; stone; study; table; tdf; temperature; thermal; total; tree; turkey; variability; variables; vol; zones cache: ijfs-996.pdf plain text: ijfs-996.txt