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Journal of the Science of Food and Agriculture

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https://www.readbyqxmd.com/read/30226928/new-salicylic-acid-and-pyroglutamic-acid-conjugated-derivatives-confer-protection-to-bread-wheat-against-zymoseptoria-tritici
#1
Samara Mejri, Ali Siah, Cristina-Maria Abuhaie, Patrice Halama, Maryline Magnin-Robert, Béatrice Randoux, Philippe Reignault, Benoît Rigo, Alina Ghinet
BACKGROUND: To promote sustainable agriculture and healthy food, research that contributes towards a new generation of eco-friendly phytosanitary compounds are increasingly encouraged. The plant hormone salicylic acid (SA) is known for its ability to induce resistance in plants against a wide range of pathogens, while pyroglutamic acid (PGA), a constrained analogue of γ-aminobutyric acid, has never been studied in a context of plant protection. RESULTS: The present study investigated for the first time the protection efficacy of SA and PGA and five new conjugated derivatives against Zymoseptoria tritici, the main pathogen in wheat crops...
September 18, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30226649/functional-and-structural-properties-of-red-color-related-pigment-binding-protein-from-the-shell-of-litopenaeus-vannamei
#2
Pan Chuang, Shoichiro Ishizaki, Yuji Nagashima, Shugo Watabe
BACKGROUND: A novel red color-related pigment-binding protein, named LvPBP75, isolated from the shell of Litopenaeus vannamei has recently been identified as hemocyanin. However, information on the functional and structural properties of LvPBP75 is insufficient. This study was aimed to elucidate the thermal properties and pigment-binding ability of LvPBP75. RESULTS: LvPBP75 showed significant red color change after heat treatments with high concentration of NaCl (> 0...
September 18, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30226640/evaluating-green-tea-quality-based-on-multisensor-data-fusion-combining-hyperspectral-imaging-and-olfactory-visualization-systems
#3
Luqing Li, Shimeng Xie, Jingming Ning, Quansheng Chen, Zhengzhu Zhang
BACKGROUND: The instrumental evaluation of tea quality using digital sensors instead of human panel tests has attracted much attention globally. However, individual sensors do not meet the requirements of discriminant accuracy owing to incomprehensive sensor information. Considering the major factors in sensory evaluation of tea, the study integrated multisensor information, including spectral, image, and olfaction feature information. RESULTS: To investigate spectral and image information obtained from hyperspectral spectrometers of different bands, PCA was used for dimension reduction and different types of supervised learning algorithms (LDA, KNN and SVM) were selected for comparison...
September 18, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30226639/investigation-of-low-molecular-weight-peptides-1kda-in-chicken-meat-and-their-contribution-to-meat-flavor-formation
#4
Ruiyin Zhou, Jennifer Grant, Erin M Goldberg, Donna Ryland, Michel Aliani
BACKGROUND: Low molecular weight peptides (LMWPs) (<1kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contribution to key volatile organic compound (VOC) formation upon heating. Liquid-chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF-MS) successfully detected 44 LMWPs in chicken breast and thigh muscles stored at 4°C for up to 6 days. Carnosine (350mg/100g); glutathione (20mg/100g) (concentrations based on reported values in the literature) and Cysteine Glycine (5mg/100g) (concentration based on results from LC-QTOF-MS) were used in model systems containing ribose (25mg/100g)...
September 18, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30226282/a-simple-1-h-nmr-based-assay-of-total-capsaicinoid-levels-in-capsicum-using-signal-suppression-in-non-deuterated-solvent
#5
Timothy J Woodman, Eduard Negoescu
BACKGROUND: The heat of Capsicum fruits are routinely assayed using HPLC to determine capsaicin (CA) and dihydrocapsaicin (DHC) levels. The assay can be time consuming, with each HPLC run typically lasting 10 minutes. Nuclear Magnetic Resonance (NMR) is eminently suitable for quantification of fruit extracts, yet has been largely ignored for quantitative chilli analysis. This study presents a novel approach using solvent suppression in protic solvent (i.e. non-deuterated) to quantify the total level of capsaicinoid in chilli extracts...
September 18, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30226277/nacl-stress-on-physio-biochemical-metabolism-and-antioxidant-capacity-in-germinated-hulless-barley-hordeum-vulgare-l
#6
Yan Ma, Pei Wang, Zhijie Chen, Zhenxin Gu, Runqiang Yang
BACKGROUND: The hulless barley generally grows in barren fields, where the soil salinization is serious. However, only few investigations were carried out on germinated hulless barley under salt stress. In this study, the effect of NaCl stress on physio-biochemical metabolism and antioxidant capacity of germinated hulless barley was investigated. RESULTS: NaCl stress inhibited seedlings growth and caused oxidative damage, but enhanced the phenolic compounds accumulation and antioxidant capacity...
September 18, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30226273/the-chemical-profiling-of-fatty-acids-during-the-brewing-process
#7
Jana Olšovská, Tomáš Vrzal, Karel Štěrba, Martin Slabý, Petra Kubizniaková, Pavel Čejka
BACKGROUND: Although fatty acids have a beneficial effect on yeast growth during fermentation, their effect on foam and sensory stability of beer is negative. In general, long-chain fatty acids originate from raw materials, short-chain acids are produced by yeast during the fermentation. If the concentration of short-chain fatty acids, especially isovaleric and butyric acid overreaches a sensory threshold, then an unpleasant aroma, such as cheesy or sweaty feet, can be formed in beer...
September 18, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30226268/preparation-characterization-and-physicochemical-properties-of-novel-low-phosphorus-egg-yolk-protein
#8
Jie Long, Fang Wang, Aiquan Jiao, Xueming Xu, Zhengjun Xie, Zhengyu Jin
BACKGROUND: In order to supply adequate dietary protein for chronic kidney disease (CKD) patients while simultaneously controlling phosphorus intake, a novel method was developed for the preparation of low-phosphorus yolk protein (LPYP) using alkaline protease auxiliary dephosphorization. In addition, the physicochemical properties of LPYP were also studied. RESULTS: In comparison to raw egg yolk protein (RYP) and defatted egg yolk protein (DFYP), LPYP was found to exhibit differences in amino acid (AA) composition, protein secondary structure, surface hydrophobicity, solubility, and emulsifying stability...
September 18, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30226265/potential-of-recovered-proteins-from-invasive-green-crabs-carcinus-maenas-as-a-functional-food-ingredient
#9
Bouhee Kang, Angela D Myracle, Denise I Skonberg
BACKGROUND: Invasive green crabs contain high quality proteins that have potential as functional ingredients in formulated foods. This study evaluated the functional properties and compositional characteristics of green crab proteins recovered by isoelectric solubilization/precipitation (ISP). RESULTS: Mechanically separated green crab mince (control) was solubilized at pH 2 (PP2) and pH 10 (PP10), then proteins were precipitated at pH 5.5 and subsequently dried...
September 18, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30221355/non-destructive-classification-of-apple-bruising-time-based-on-visible-and-near-infrared-hyperspectral-imaging
#10
Xuyang Pan, Laijun Sun, Yingsong Li, Wenkai Che, Yamin Ji, Jinlong Li, Jie Li, Xu Xie, Yuantong Xu
BACKGROUND: Bruising time of apple is one of the most important factors for internal quality assessment. The present study aimed to establish a non-destructive method for the classification of apple bruising time using Visible and Near-infrared (Vis/NIR) Hyperspectral imaging. In this study, Vis/NIR hyperspectral images were obtained and analyzed at seven bruising periods. Moreover, the regions of (ROIs) were chosen to construct the bruised region classification model, the spectra of the bruised region were collected and resampled based on four different resampling methods...
September 17, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30207393/refractance-window-drying-of-fruits-and-vegetables-a-review
#11
REVIEW
Deepika Shende, Ashis Kumar Datta
Fruits and vegetables drying to make leather or pestil or powder is a challenging task. Traditional drying adversely affects the taste, colour, nutritional qualities and preservation of bioactive compounds due to high-temperature exposure of the product. The substitute for traditional drying processes is consequently necessary to impart superior quality and preserve greater nutritional value in processed foods. Refractance Window (RW) drying is a thin film drying system having high heat and mass transfer rates that speeds up the rate of drying...
September 12, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30207385/effect-of-natural-antioxidants-on-the-physicochemical-properties-and-stability-of-freeze-dried-microencapsulated-chia-seed-oil
#12
Erica S Rodriguez, Luciana M Julio, Cynthia Henning, Bernd W K Diehl, Mabel C Tomás, Vanesa Y Ixtaina
BACKGROUND: Chia oil possesses a very high content of polyunsaturated fatty acids, mainly α-linolenic acid. This characteristic makes this oil possess beneficial properties to health but gives it a high susceptibility to the oxidation process. The microencapsulation and the addition of natural antioxidants are alternatives to protect chia oil against oxidative deterioration. The aim of this study was to investigate the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different natural antioxidants (Guardian Chelox, which is a commercial blend of extracts from chamomile and rosemary, and essential oils from Origanum vulgare, Origanum x majoricum, and Mentha spicata) by freeze-drying using sodium caseinate and lactose as wall materials...
September 12, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30206959/determination-of-optimum-harvest-maturity-and-non-destructive-evaluation-of-pod-development-and-maturity-in-cacao-theobroma-cacao-l-using-a-multiparametric-fluorescence-sensor
#13
Tee Yei Kheng, Siva Kumar Balasundram, Phebe Ding, Ahmad Husni Mohd Hanif, Khairul Bariah
BACKGROUND: A series of fluorescence indices (anthocyanin, flavonol, chlorophyll and nitrogen balance) were conducted to detect the pigments and colourless flavonoids in cacao pods of three commercial cacao (Theobroma cacao L.) genotypes (QH1003, KKM22 and MCBC1) using a fast and non-destructive multiparametric fluorescence sensor. The aim was to determine optimum harvest periods (either four or five months after pod emergence) of commercial cacao based on fluorescence indices of cacao development and bean quality...
September 11, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30206952/comparison-of-non-volatile-and-volatile-flavor-compounds-in-six-pleurotus-mushrooms
#14
Chaomin Yin, Xiuzhi Fan, Zhe Fan, Defang Shi, Fen Yao, Hong Gao
BACKGROUND: Non-volatile and volatile flavor compounds of six Pleurotus mushrooms including Pleurotus citrinopileatus, Pleurotus cornucopiae, Pleurotus djamor, Pleurotus floridanus, Pleurotus ostreatus and Pleurotus sapidus were studied. RESULTS: The content of total free amino acids ranged from 21.80 to 40.60 g kg-1 and the content of MSG-like amino acids ranged from 3.10 to 8.64 g kg-1 . The content of total 5'-nucleotides ranged from 4.16 to 8.80 g kg-1 while the content of flavor 5'-nucleotides ranged from 2...
September 11, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30206947/plant-antimicrobial-polyphenols-as-potential-natural-food-preservatives
#15
REVIEW
Lynda Bouarab Chibane, Pascal Degraeve, Hicham Ferhout, Jalloul Bouajila, Nadia Oulahal
The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level...
September 11, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30204246/alternative-food-matrices-for-snack-formulations-in-terms-of-acrylamide-formation-and-mitigation
#16
Marta Mesías, Cristina Delgado-Andrade, Francisco J Morales
BACKGROUNG: The salty snack market is re-inventing itself trying to offer to consumers healthier and added-value products often based on alternative vegetables/cereals, such as vegetable chips. New options mostly involve a nutritional improvement but the toxicological aspects of the reformulation are not usually examined. This work evaluated the acrylamide formation and effectiveness of different mitigation strategies in potato chips and in alternative snacks, such as carrot and pumpkin chips...
September 11, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30203523/effect-of-drying-conditions-on-the-quality-of-irga-424-rice
#17
M M Bertotto, A Gastón, G Sánchez Sarmiento, B Gove
BACKROUND: The objective of this research was to investigate the effects of drying temperature (40, 50, and 60°C), tempering time (40, 80, and 120 minutes), and initial moisture content at onset of tempering (15, 17, and 19% dry basis) on head rice yield, milled rice yield, and total processing time of IRGA 424 rice. RESULTS: The most significant effects were the drying temperature and its interaction with initial moisture content at onset of tempering. The optimum conditions predicted to reach the highest total yield (74...
September 10, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30198157/gamma-irradiation-of-clove-level-of-trapped-radicals-and-effects-on-bioactive-composition
#18
Elvira M Gaspar, José C Santana, Pedro M P Santos, João P Telo, Abel J S C Vieira
BACKGROUND: Food irradiation is a widely used technique for improving the safety and shelf-life of foods, including most spices. However, growing concerns by the consumers about this technique imply the need of investigating the effects of radiation, both on the safety of the food and on its organoleptic properties. In this work, cloves of diverse origins were submitted to different irradiation doses in a 60 Co source. The presence of trapped radicals and their time-dependent decay after irradiation were assessed by ESR spectroscopy...
September 10, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30198154/a-review-of-the-use-of-biostimulants-in-the-vineyard-for-improved-grape-and-wine-quality-effects-on-prevention-of-grapevine-diseases
#19
REVIEW
G Gutiérrez-Gamboa, G Romanazzi, T Garde-Cerdán, E P Pérez-Álvarez
BACKGROUND: Foliar application of biostimulants (including resistance inducers or elicitors) in the vineyard has become an interesting strategy to prevent plant diseases and improve grape quality on the grapevine. This also represents a partial alternative to soil fertilisation, avoiding some of the negative effects to the environment from leaching of nutrients into the groundwater. The foliar applications that most promote the synthesis of secondary metabolites in grape berries are treatments with nitrogen, elicitors, other biostimulants, and waste from the agricultural industry...
September 10, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30198086/dietary-salmon-milt-extracts-attenuate-hepatosteatosis-and-liver-dysfunction-in-diet-induced-fatty-liver-model
#20
Toshihiro Sakurai, Takahiro Hayasaka, Hirotaka Sekiguchi, Hiroshi Satoh, Zhen Chen, Hitoshi Chiba, Shu-Ping Hui
BACKGROUND: Dietary nucleotides have several reported beneficial effects. Here, we report a proteomic analysis of the effect of dietary nucleotides-rich salmon milt extract (SME) on the liver in a diet-induced fatty liver model. RESULTS: Young male normal ddY mice were fed a normal chow diet, high carbohydrate diet (HCD), HCD containing 1% SME, or HCD containing 10% SME for 5 days following by a 2-day fast. Increased serum alanine transferase and aspartate transferase activities were observed in the HCD group and were significantly attenuated in the SME groups (P < 0...
September 10, 2018: Journal of the Science of Food and Agriculture
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