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Journal of the Science of Food and Agriculture

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https://www.readbyqxmd.com/read/28732144/influence-of-high-latitude-light-conditions-on-sensory-quality-and-contents-of-health-and-sensory-related-compounds-in-swede-roots-brassica-napus-l-ssp-rapifera-metzg
#1
Jørgen A B Mølmann, Sidsel Fiskaa Hagen, Gunnar B Bengtsson, Tor J Johansen
BACKGROUND: Vegetable growers in Arctic areas usually must rely on market strategies based on regional origin and product quality. Swede roots (rutabaga) were grown in a phytotron to investigate the effect of high latitude light conditions on sensory quality and some health and sensory-related compounds. Experimental treatments included modifications of 24 h natural day length (69° 39' N), by moving plants at daily intervals to dark chambers with either no light, fluorescent growth light and/or low intensity photoperiod extension...
July 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28731503/impact-of-soybean-aging-conditions-on-tofu-sensory-characteristics-and-acceptance
#2
Neide Kiyoko Kondo Kamizake, Lilian Catarini Pereira Silva, Sandra Helena Prudencio
BACKGROUND: Tofu from aged soybeans has poor quality, mainly texture. Texture defects related in literature are contradictory. No study has approached all sensory properties simultaneously. The objective of this study was to evaluate the effect of soybean aging conditions (natural: ambient temperature and RH, 18 months, and accelerated: 30 °C, 84% RH, 6 months) on all the sensory characteristics and acceptance of tofu. Texture and color were also evaluated by instrumental method. Control condition was -20 °C, 47% RH...
July 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28731231/comparative-analysis-of-juice-volatiles-in-selected-mandarins-mandarin-relatives-and-other-citrus-genotypes
#3
Yuan Yu, Jinhe Bai, Chunxian Chen, Anne Plotto, Elizabeth A Baldwin, Frederick G Gmitter
BACKGROUND: Citrus fruit flavor is an important attribute prioritized in variety improvement. This study compared juice volatiles compositions from 13 selected citrus genotypes, including six mandarins (Citrus reticulata), three sour oranges (C. aurantium), one blood orange (C. sinensis), one lime (C. limonia), one clementine (C. clementina) and one satsuma (C. unshiu). RESULTS: Large differences were observed in volatiles compositions among the citrus genotypes...
July 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28731216/indigenous-food-ingredients-for-complementary-food-formulations-to-combat-infant-malnutrition-in-benin-a-review
#4
REVIEW
Flora J Chadare, Yann E Madode, Nadia Fanou-Fogny, Janvier M Kindossi, Juvencio O Ayosso, Hermann S Honfo, Polycarpe Kayode, Anita R Linnemann, Joseph D Hounhouigan
This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients were selected on their documented nutritional value. The selected foods encompass 347 food resources, namely 297 plant products from home gardens or collected from natural vegetation and 50 animals, either domesticated or from the wild. The compiled data reveal that the distribution of the available food resources was unbalanced between agro-ecological zones...
July 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722812/chemical-profile-of-pineapple-cv-vit%C3%A3-ria-in-different-maturation-stages-using-electrospray-ionization-mass-spectrometry
#5
Elizângela M Ogawa, Helber B Costa, José A Ventura, Luiz C S Caetano, Fernanda E Pinto, Bruno G Oliveira, Maria Eduarda S Barroso, Rodrigo Scherer, Denise C Endringer, Wanderson Romão
BACKGROUND: Pineapple is the fruit of Ananas comosus var. comosus plant, being cultivated in tropical areas and has high energy content and nutritional value. Herein, 30 samples of pineapple cv. Vitória were analyzed as a function of the maturation stage (0-5) and their physicochemical parameters monitored. Besides, negative-ion mode electrospray ionization mass spectrometry (ESI(-)FT-ICR MS) was used to identify and semi-quantify primary and secondary metabolites present in the crude and phenolic extracts of pineapple, respectively...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722782/development-of-blueberry-liquor-influence-of-distillate-sweetener-and-fruit-quantity
#6
Ilda Caldeira, Daniel Lopes, Teresa Delgado, Sara Canas, Ofélia Anjos
BACKGROUND: In this work different formulations of blueberry liquor were tested and characterized based on their physicochemical and sensory characteristics. RESULTS: Three factors were evaluated: the distillate used to produce the liquor (wine spirit or grape marc spirit); the sweetener (white sugar or honey) and the fruit quantity (two doses). For each liquor, pH, total acidity, dry soluble solids content, dry extract, alcoholic strength, reducing sugars, colour intensity, methanol content, acetaldehyde and fusel alcohols were determined...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722756/effects-of-alternative-cropping-systems-on-globe-artichoke-qualitative-traits
#7
Emanuela Spanu, Paola A Deligios, Emanuela Azara, Giovanna Delogu, Luigi Ledda
BACKGROUND: Traditionally, globe artichoke cultivation in the Mediterranean basin is based on monoculture and on use of high amounts of nitrogen fertilizer. This raises issues regarding its compatibility with sustainable agriculture. We studied the effect of one typical conventional (CONV) and two alternative cropping systems [globe artichoke in sequence with French bean (NCV1), or in biannual rotation (NCV2) with cauliflower and with a leguminous cover crop in inter-row spaces] on yield, polyphenol and mineral content of globe artichoke heads over two consecutive growing seasons...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722753/fruit-quality-of-sweet-pepper-as-affected-by-foliar-ca-applications-to-mitigate-the-supply-of-saline-water-under-a-climate-change-scenario
#8
María Carmen Piñero, Margarita Pérez-Jiménez, Josefa López-Marín, Francisco M Del Amor
BACKGROUND: Sweet pepper fruit quality disorders have been related mainly to an unbalanced nutrient supply and non-optimal growth conditions. Increases in the atmospheric CO2 concentration ([CO2 ]) have been associated with a reduction of transpiration, which can affect calcium (Ca) uptake as it is linked closely to water uptake. We investigated whether foliar application of Ca can counterbalance the effects of saline water and elevated [CO2 ]. RESULTS: High CO2 favored generative growth instead of vegetative growth...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722752/application-of-a-sensory-instrumental-tool-to-study-apple-texture-characteristics-shaped-by-altitude-and-time-of-harvest
#9
Mathilde Charles, Maria Laura Corollaro, Luigi Manfrini, Isabella Endrizzi, Eugenio Aprea, Angelo Zanella, Luca Corelli Grappadelli, Flavia Gasperi
BACKGROUND: Texture is important in the preferences of apple consumers. Of the pre-harvest factors affecting fruit quality and especially texture, altitude and subsequent climatic conditions are crucial, determining differences in the physiological mechanisms of fruit growth, ripening stage and chemical composition, as demonstrated by several studies. This work applies a detailed sensory-instrumental protocol developed in a previous paper(1) to investigate the impact of altitude, time of harvest and their cross-effect on sensory characteristics of apple, with a focus on texture...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722751/graded-replacement-of-maize-grain-with-molassed-sugar-beet-pulp-modulated-ruminal-microbial-community-and-fermentation-profile-in-vitro
#10
Matthias Münnich, Annabella Khol-Parisini, Fenja Klevenhusen, Barbara Metzler-Zebeli, Qendrim Zebeli
BACKGROUND: Molassed sugar beet pulp (Bp) is a viable alternative to grains in cattle nutrition for reducing human edible energy input. Yet, little is known about the effects of high inclusion rates of Bp on rumen microbiota. This study used an in vitro approach and the qPCR technique to establish the effects of a graded replacement of maize grain (MG) by Bp on the ruminal microbial community, fermentation profile, and nutrient degradation. RESULTS: Six different amounts of Bp (0 to 400 g kg(-1) ) which replaced MG in the diet were tested, using the in vitro semi continuous rumen simulation technique...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722221/microstructure-and-tensile-properties-of-various-varieties-of-rice-husk
#11
Ziyong Chen, Yangzi Xu, Satya Shivkumar
BACKGROUND: Rice husk is a complex hierarchical assembly of hollow fibers consisting of cellulose, hemicellulose and lignin. In addition, it can also contain pectin and significant amounts of silica. Rice husk can be used in diverse applications and generally in the form of rice husk powder. This study aimed to investigate the structural features and mechanical properties of various varieties of whole rice husks. RESULTS: Rice husk consists of three sections: epidermis, sub-hypodermis and hypodermis...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722176/comparative-study-of-submerged-and-surface-culture-acetification-process-for-orange-vinegar
#12
Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso, Remedios Castro-Mejías
BACKGROUND: The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE-GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. RESULTS: Seventeen polyphenols and twenty four volatile compounds were determined in the samples during both acetification processes...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722133/rheological-characterization-of-gluten-from-triticale-x-triticosecale-wittmack
#13
Anna Pruska-Kędzior, Agnieszka Makowska, Zenon Kędzior, Bolesław P Salmanowicz
BACKGROUND: Triticale gluten still remains very poorly characterized rheologically. In this study the mechanical spectra of gluten isolated from four triticale cultivars were registered and fitted with Cole-Cole functions yielding the viscoelastic plateau parameters. Master spectra were calculated. Retardation test was performed and used to calculate the composite mechanical spectra and the width of viscoelastic plateau l. Protein fractional composition of triticale flour and gluten was studied using capillary zone electrophoresis...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28718948/effects-of-short-term-heat-stress-at-the-grain-formation-stage-on-physicochemical-properties-of-waxy-maize-starch
#14
Xiaotian Gu, Tianqi Huang, Mengqiu Ding, Weiping Lu, Dalei Lu
BACKGROUND: Waxy maize (Zea mays L. sinensis Kulesh) suffers short-term exposure to high temperature during grain filling in Southern China. The effects of such exposure are poorly understood. RESULTS: Starch granule size was increased by 5 d short-term heat stress (35 °C) and the increase was higher when the stress was introduced early. Heat stress increased the iodine-binding capacity of starches and no difference was observed among the three stages. Starch relative crystallinity was increased and swelling power was decreased only when heat stress was introduced early...
July 18, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28718922/physical-compatibility-between-wax-esters-and-triglycerides-in-hybrid-shortenings-and-margarines-prepared-in-rice-bran-oil
#15
Chi Diem Doan, Iris Tavernier, Sabine Danthine, Tom Rimaux, Koen Dewettinck
BACKGROUND: Wax esters contribute to the transformation of liquid oils into solid-like oleogel systems, which can act as alternatives for trans- and/or saturated fats in food products. The use of solely waxes reduces the solid content, consistency and sensory quality in the final products. Therefore, a combination of sunflower wax and palm fat in rice bran oil was created to accomplish the hybrid low-saturated shortenings and margarines with a compatible structure and lower amounts of saturated fats...
July 18, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28718920/microcapsules-biologically-prepared-using-perilla-frutescens-l-britt-essential-oil-and-their-use-for-extension-of-fruit-shelf-life
#16
Na Li, Zhi-Jun Zhang, Xiao-Jun Li, Hui-Zhen Li, Li-Xia Cui, Dong-Liang He
BACKGROUND: Perilla EO possess high antioxidant, antimicrobial and insecticidal activities, and have proven to be more reliable than chemically synthesized food preservatives. Nevertheless, EOs have disadvantages of facile photo-degradation and oxidation which limits their use in agriculture and food industries. Microencapsulation technology that generates a polymeric coating surrounding EOs could overcome these disadvantages. RESUILS: The EO concentration had a significant effect on encapsulation efficiency (EE) and loading capacity (LC)...
July 18, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28718909/maturation-related-changes-of-carrot-lignins
#17
Judith Schäfer, Bernhard Trierweiler, Mirko Bunzel
BACKGROUND: Lignified cell walls are important factors for textural and physiological properties of plant-based foods. However, carrot lignins and their modifications during maturation are poorly described. The objective of this study was to describe carrot lignins in detail and to study lignin structural alterations at later stages of maturity. RESULTS: Klason and acetyl bromide soluble lignin contents of insoluble fibers of carrots harvested at different times (26, 29, and 35 weeks after seeding) ranged between 46...
July 18, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28718883/gelation-kinetics-and-characterization-of-enzymatically-enhanced-fish-scales-gelatin-pectin-coacervate
#18
Tao Huang, Zong-Cai Tu, Xinchen Shangguan, Hui Wang, Hainan-Zhang, Lu Zhang, Xiaomei Sha
BACKGROUND: Protein - polysaccharide complex coacervations have been considered extensively for the development of functional foods. The main problem of the complex coacervates is high unstable under different conditions and that cross-linking is necessary to stabilize them. In this study, the effects of pectin at different concentrations on the gel and structural properties of fish scales gelatin (FSG) - high methoxyl citrus pectin (HMP) coacervate enhanced by microbial-transglutanminase (MTGase) were studied...
July 18, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28718519/cookies-elaborated-with-oat-and-common-bean-flours-improved-serum-markers-in-diabetic-rats
#19
Iza F Pérez-Ramírez, Laura J Becerril-Ocampo, Rosalía Reynoso-Camacho, Mayra Denise Herrera, S Horacio Guzmán-Maldonado, Raquel K Cruz-Bravo
BACKGROUND: Common beans have been associated to anti-diabetic effects, due to its high content of bioactive compounds. Nevertheless, its consumption has decreased worldwide. Therefore, there is an increasing interest in the development of novel functional foods elaborated with common beans. The aim of this study was to evaluate the anti-diabetic effect of oat-bean flour cookies, and to analyze its bioactive composition, using commercial oat-wheat cookies for comparative purposes. RESULTS: Oat-bean cookies (1...
July 17, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28714272/fluorescence-spectroscopy-coupled-with-independent-components-analysis-to-monitor-molecular-changes-during-heating-and-cooling-of-cantal-type-cheeses-with-different-nacl-and-kcl-contents
#20
Mohammed Loudiyi, Romdhane Karoui, Douglas N Rutledge, Marie-Christine Montel, Etienne Rifa, Abderrahmane Aït-Kaddour
BACKGROUND: Reduction of NaCl content of cheeses has received considerable attention by researches during the past decades due to its health effects. Nonetheless, NaCl reduction is a challenge since it plays an important role in cheese quality, such as structure, texture and functional properties. Serval methods were used to evaluate the effect of NaCl on these attributes. In this study, Cantal-type cheeses with different salts (NaCl and KCl) were analyzed for their structure at a molecular level and rheological properties during heating (20 to 60 °C) and cooling (60 to 20 °C)...
July 17, 2017: Journal of the Science of Food and Agriculture
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