Read by QxMD icon Read

Journal of the Science of Food and Agriculture

Cui-Cui Jiang, Zhi-Zhen Fang, Dan-Rong Zhou, Shao-Lin Pan, Xin-Fu Ye
BACKGROUND: Organic acids, sugars and pigments are key components that determine the taste and flavor of plum fruit. However, metabolism of organic acid and sugar is not fully understood during the development of plum fruit cv. 'Furongli'. RESULTS: Mature fruit of 'Furongli' has the highest content of anthocyanins and the lowest contents of total phenol compounds and flavonoids. Malate is the predominant organic acid anion in 'Furongli' fruit, followed by citrate and isocitrate...
July 16, 2018: Journal of the Science of Food and Agriculture
Cindy Hunlun, Dalene de Beer, Gunnar O Sigge, Jessy Van Wyk
BACKGROUND: There is epidemiological evidence that fruits and vegetables promote general health due to their phenolic composition. The phenolic composition of three commercially important citrus varieties ('Mandarin', 'Navel' orange and 'Valencia' orange), used for frozen concentrated orange juice (FCOJ) production in South Africa, were evaluated based on variety, production season and geographical region (Western Cape (WC) and Eastern Cape (EC)). RESULTS: The FCOJ from the WC had significantly (p<0...
July 16, 2018: Journal of the Science of Food and Agriculture
Elsje Pieterse, Sara W Erasmus, Tulimo Uushona, Louwrens C Hoffman
BACKGROUND: Animal products (fishmeal etc.) are typically used in commercial broiler production systems. However, progressively more pressure is placed on the animal feed industry to find alternative protein sources that are more sustainable, ethical and green, such as insect meal, without having negative effects on the sensory and meat quality. Hence, this study aimed to validate the commercial value of black soldier fly (BSF) pre-pupae meal for broiler production by determining the effects of different dietary levels (0%, 5%, 10% or 15%) on carcass, sensory and meat quality...
July 16, 2018: Journal of the Science of Food and Agriculture
Eirini A Panagopoulou, Antonia Chiou, Eirini K Nikolidaki, Margarita Christea, Vaios T Karathanos
BACKROUND: Corinthian raisins or Corinthian currants are dried grape products that account for approximately 3% of dried vine fruit worldwide production. Greece is the major Corinthian raisin producer. In this study Corinthian raisins were produced by applying two traditional drying methods, i.e. sun and shade drying. The drying process effect on the raisin phytochemical and sugar content was assessed; samples obtained over three consecutive crops were evaluated to prevail over climatic condition variations...
July 16, 2018: Journal of the Science of Food and Agriculture
Xuefei Zhang, Xiaomeng Sun, Feng Gao, Jiaqi Wang, Cuina Wang
BACKGROUND: Effects of pH (6-8), protein concentration (60-110, g Kg-1 ), heating temperature (70-95o C) and time (5-30 min) on physiochemical and rheological properties of thermal induced polymerized whey protein isolate (PWP) were systematically investigated. Degree of denaturation, particle size, zeta potential, free sulfhydryl group content, surface hydrophobicity and apparent viscosity were determined. RESULTS: Heating whey protein above 75o C at pH 7 or 8 resulted in denaturation of 80-90% whey protein...
July 16, 2018: Journal of the Science of Food and Agriculture
Hyun-Joong Kim, Sang Ick Shin, Sang-Jun Lee, Tae Wha Moon, Chang Joo Lee
BACKGROUND: Resistant starch (RS) has been studied for its ability to serve as a substrate for the microbiota present in the human large intestine and for its beneficial physiological effects. The aim of this study was to screen and select novel strains of lactic acid bacteria (LAB) in the genus Bifidobacterium isolated from human fecal samples for further application as probiotics relying on their utilization of RS3, a prebiotic. RESULTS: LABs were isolated from human fecal samples, based on their ability to utilize RS3 as a carbon source...
July 16, 2018: Journal of the Science of Food and Agriculture
Leisa M Magallanes, Lorena V Tarditto, Nelson R Grosso, María C Pramparo, María F Gayol
BACKGROUND: Raya liver deodorized oil (RLO) contains high concentration of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA). The objective of this work was to study the processes of urea complexation (UC) and distillation molecular (MD) to determine the most adequate operation conditions of each process separately and together to obtain highly concentrated EPA, DPA and DHA ethyl esters with values of chemical indicators permitted by the current legislation for edible oils...
July 16, 2018: Journal of the Science of Food and Agriculture
Ginés Benito Martínez-Hernández, Tâmmila Venzke Klug, María Del Mar Carrión-Monteagudo, Francisco Artés, José Manuel López-Nicolás, Francisco Artés-Hernández
Cyclodextrins (CDs) are macromolecules with several industrial applications, being particularly used in the food industry as health-promoting compounds protection agents, flavours stabilizations, or to eliminate undesired tastes and browning reactions, among others. This study shows the effects of α- (10, 30 and 40 mM), β- (3, 6 and 10 mM) and maltosyl-β (30, 60 and 90 mM) CDs use on the health-promoting glucoraphanin/sulforaphane system of a broccoli juice up to 24 h at 22 °C. Maltosyl-β-CD (90 mM) highly retained glucoraphanin content after 24 h at 22 °C showing better effectiveness than β-CD (10 mM)...
July 16, 2018: Journal of the Science of Food and Agriculture
Vorapong Klungboonkrong, Buddhi Prasad Lamsal, Singhanat Phoungchandang
BACKGROUND: Orthosiphon aristatus is a traditional medicinal herb mostly used in South East Asia, and has many health benefits. The packaging types and storage temperatures were investigated in order to select the best condition to produce high bioactive compounds (BC) of two kinds of dried Orthosiphon aristatus leaves. RESULTS: Blanched leaves were vacuum packed in polypropylene (PP) and aluminum foil laminated with polyethylene terephthalate and polyethylene (PET/Al/PE) and dried in a freeze dryer (B_FD) or heat pump-assisted dehumidified dryer (B_HPD60) at 60°C prior to storage at 15°, 25° and 35°C for 6 months...
July 16, 2018: Journal of the Science of Food and Agriculture
Hani M El-Zaiat, Ahmed E Kholif, Dyaaeldin A Mohamed, Osama H Matloup, Uchenna Y Anele, Sobhy Ma Sallam
BACKGROUND: In experiment one, we studied the effect of malic acid addition at 0, 1, 2 and 3 mg g-1 dry matter (DM) feed on in vitro ruminal fermentation. In experiment two, the effect of supplementing malic acid on feed intake, digestion and milk production and composition was studied. Two-hundred multiparous lactating Holstein dairy cows were randomly assigned to two treatments - a basal diet containing concentrate and roughage at 58:42, respectively, with no additive (Control treatment) or supplemented with malic acid at 30 g cow-1 daily (Malic treatment)...
July 16, 2018: Journal of the Science of Food and Agriculture
Marijan Bubola, Igor Lukić, Sanja Radeka, Paolo Sivilotti, Kristina Grozić, Andreja Vanzo, Dejan Bavčar, Klemen Lisjak
BACKGROUND: Leaf removal is a viticultural practice that promotes the biosynthesis of several important grape constituents by improving fruit zone microclimate. The purpose of this study was to assess the effects of hand and mechanical leaf removal, applied at pea-size stage of berry development, on fruit zone microclimate, volatile aroma compounds, hydroxycinnamates and sensory characteristics of Istrian Malvasia (Vitis vinifera L.) wines. Three different sunlight exposure conditions were applied by hand leaf removal (HLR), mechanical leaf removal (MLR) and untreated control (UC)...
July 15, 2018: Journal of the Science of Food and Agriculture
M Teresa Pacheco, F Javier Moreno, Mar Villamiel
BACKGROUND: Industrial extraction of orange juice produces great amounts of wastes that affect the environment and give rise to important economic losses; at the same time, the information about their composition is still limited. The aim of this study was to carry out an exhaustive chemical and physicochemical characterization of these residues, to increase their potential applications for the extraction of functional ingredients. RESULTS: Four different products (three solids and one liqueur) were provided by the industry...
July 15, 2018: Journal of the Science of Food and Agriculture
Carlos A Ledesma-Escobar, Feliciano Priego-Capote, Víctor J Robles-Olvera, Rosalía García-Torres, José I Reyes De Corcuera, María D Luque de Castro
BACKGROUND: Citrus fruits possess a high content of bioactive compounds whose changes during fruit maturation had not been studied in depth yet. Fruits were sampled from week 1, after the fruit onset (7 days after flowering), to week 14. Volatile compounds isolated by headspace-solid-phase microextraction and polar extracts from all samples were analyzed by gas chromatography-mass spectrometry. RESULTS: The relative abundance of 107 identified metabolites allowed establishing differences among samples at different stages of fruit growth...
July 15, 2018: Journal of the Science of Food and Agriculture
Martina Persic, Jerneja Jakopic, Metka Hudina
BACKGROUND: Tannins are frequently the main focus in the investigation of de-astringency treatments of persimmon, and the effect of a controlled atmosphere on other phytochemicals is often overlooked. In this research, the changes in content of total soluble and insoluble phenolics, soluble tannins, saponins, carotenoids and changes in primary metabolites were monitored. RESULTS: Generally, treatment with ethylene induces a decrease in total phenolic content, while in treatment with CO2 , the content of total phenolics remains unchanged in comparison to the level of total phenolics before treatment...
July 13, 2018: Journal of the Science of Food and Agriculture
Xin Rui, Qiuqin Zhang, Jin Huang, Wei Li, Xiaohong Chen, Mei Jiang, Mingsheng Dong
BACKGROUND: Lactic acid bacteria fermentation allows soymilk to form yogurt-like product and accompanied with protein acidic coagulation. There is a question if coagulation of soy protein during fermentation influences protein digestibility when ingested. In the current study, soymilk (pH 6.3) and soy yogurt (SY) at four varied pH (6.0, 5.7, 5.4, 5.1) were subjected to in vitro gastrointestinal digestion (GIS) and comparison study was conducted. RESULTS: Lactic fermentation allowed pH of soymilk gradually reduced to 5...
July 13, 2018: Journal of the Science of Food and Agriculture
Larry A Lerno, Siriwan Panprivech, Ravi Ponangi, Charles A Brenneman, David E Block, Anita Oberholster
BACKGROUND: Cold soak is a prefermentative maceration technique believed to enhance grape skin extraction. Studies show variable results depending on cold soak and winemaking conditions. To more fully investigate the effect of cold soak, systematic and highly reproducible Cabernet Sauvignon fermentations with increasing cold soak durations were performed. RESULTS: Phenolic extraction during cold soak and fermentation showed significant differences among all treatments for monitored phenolics at the end of cold soak...
July 13, 2018: Journal of the Science of Food and Agriculture
John C Frelka, David M Phinney, Xiangyu Yang, Michael V Knopp, Dennis R Heldman, Macdonald P Wick, Yael Vodovotz
BACKGROUND: Freezing/thawing meat can result in quality losses due to formation, melting, and reformation of ice. These changes in water state can result in alterations in texture, water holding, and other key quality attributes. It was hypothesized that MRI could quantify changes in mobility and localization of water as a function of freezing/thawing which could be correlated with quality measurements. RESULTS: Drip loss increased significantly for unbrined samples by over 100% after each freeze/thaw cycle (1...
July 12, 2018: Journal of the Science of Food and Agriculture
M Shafiur Rahman, Khalid Gul, Han-Sul Yang, Jiyeon Chun, William L Kerr, Sung-Gil Choi
BACKGROUND: The consumer demand for foods with low fat has been increasing to reduce obesity and chronic diseases. Bovine heart was defatted using supercritical-CO2 (SC-CO2 ) at different pressures and solvent extraction to produce a protein based functional ingredient for low-fat food products. Thermal and functional characteristics of control and defatted samples were compared. RESULTS: SC-CO2 treatment at high pressure results in higher removal of fat, producing a protein-rich defatted bovine heart (DBH)...
July 12, 2018: Journal of the Science of Food and Agriculture
Asghar Amanpour, Hasim Kelebek, Serkan Selli
BACKGROUND: Current study was designed to find out how olive maturity indices (MI: 2.5, 3.5 and 4.5) affect the aroma, aroma-active compounds, fatty acid profiles and color properties of cv. Nizip Yaglik olive oils. A diversity of techniques for extracting volatiles from oil materials are presented in the literature. Aroma compounds were extracted by the solvent-assisted flavor evaporation extraction method for the first time in olive oil. RESULTS: The type and number of aroma-active compounds varied according to maturity periods of olives...
July 12, 2018: Journal of the Science of Food and Agriculture
Alejandro López-Prieto, Lorena Rodríguez-López, Myriam Rincón-Fontán, Ana Belén Moldes, José Manuel Cruz
BACKGROUND: Recent studies have been proven that biosurfactants (BS) obtained in controlled fermentations have shown surfactant and antimicrobial properties. In this work a biosurfactant extract obtained from a raw agroindustrial stream of corn milling industry, was introduced in a drinkable probiotic yogurt containing Lactobacillus casei. RESULTS: The effect of the biosurfactant extract on the probiotic population was determined under different conditions of biosurfactant concentration, temperature and time...
July 12, 2018: Journal of the Science of Food and Agriculture
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"