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Journal of the Science of Food and Agriculture

Massimo De Marchi, Carmen L Manuelian, Sofia Ton, Martino Cassandro, Mauro Penasa
BACKGROUND: The new European Regulation 1169/2011 about nutrition declaration of food products compels to add saturated fatty acids, being voluntary to declare monounsaturated and polyunsaturated fatty acids. Therefore, industry is interested in more rapid, easy and less cost-effective analysis methods to accomplish the labelling regulation. This study aimed to evaluate the ability of near infrared transmittance spectroscopy (wavelengths between 850 and 1050 nm) to predict fatty acid (FA) composition of commercial processed meat samples (n = 310)...
May 19, 2017: Journal of the Science of Food and Agriculture
Zhan Shi, Wentao Song, Yuecheng Sun, Liansheng Wang, Baoming Shi, Anshan Shan, Zhongpeng Bi
BACKGROUND: The present study investigated the effects of dietary supplementation of L-arginine and chromium picolinate (CrP) in sows during gestation on the muscle fibre characteristics, performance and carcass characteristics of their progeny. Sixty healthy sows were randomly divided into four groups as 2 × 2 factorial experiment design: one group received the control diet, another received the control diet + 10 g kg(-1) L-arginine, the third group received the control diet + 400 ppb CrP and the fourth group received the control diet + 10 g kg(-1) L-arginine and 400 ppb CrP...
May 19, 2017: Journal of the Science of Food and Agriculture
Jaroslaw Czubinski, Magdalena Montowska, Edward Pospiech, Eleonora Lampart-Szczapa
BACKGROUND: Proteins enzymatic digestion is a very complex process, during which some components are degraded, while others remain in an unchanged form. Moreover, the enzymatic hydrolysis is one of the most popular methods used to reduce the allergenicity of food proteins. In this study, the efficiency of enzymatic hydrolysis of lupin seeds proteins was assessed by proteomic analysis performed by two-dimensional gel electrophoresis (2-DE) coupled with mass spectrometry identification...
May 18, 2017: Journal of the Science of Food and Agriculture
P S Lu, B S Inbaraj, B H Chen
BACKGROUND: Curcuminoid from Curcuma longa Linnaeus has been demonstrated to be effective in anti-cancer and anti-inflammation. The objectives of this study were to prepare curcuminoid dispersion and nanoemulsion from C. longa and determine their oral bioavailability in rats. RESULTS: After curcuminoid extraction using 99.5% ethanol, bisdemethoxycurcumin (BDMC), demethoxycurcumin (DMC) and curcumin were separated within 10 min by HPLC with an Eclipse XDB-C18 column and a gradient mobile phase of 0...
May 18, 2017: Journal of the Science of Food and Agriculture
Elsa F Vieira, Olívia Pinho, Isabel Mplvo Ferreira
BACKGROUND: Canned sardine industry generates large amounts of protein rich waste, which demands a useful exploitation. This paper describes the potential use of muscle and viscera proteins from canned sardine by-products as substrate to obtain hydrolysates with biological and functional properties. Three enzymatic approaches, brewer's spent yeast (Bsy) proteases, Alcalase® and Neutrase® were applied to perform protein hydrolysis at the same proteolytic activity (1 U mL(-1) ), using an enzyme/substrate ratio of 20% (v/v), at 50 °C and for 7 h...
May 16, 2017: Journal of the Science of Food and Agriculture
Yang Liu, Lining Xia, Hui Jia, Qi Li, Wengang Jin, Xiuping Dong, Jinfeng Pan
BACKGROUND: Aquatic source gelatins are gaining more attention due to the advantages in safety and religion acceptability compared with mammalian source ones. For understanding extracting temperature effects on gelatins from chum salmon (Oncorhynchus keta) skins (GCSS), gelatins were extracted at temperatures from 40 to 90 °C and the physiochemical properties of GCSS were investigated. RESULTS: GCSS yield increased while imino acids content declined as the increase of temperature...
May 16, 2017: Journal of the Science of Food and Agriculture
Rocco Longo, John W Blackman, Guillaume Antalick, Peter J Torley, Suzy Y Rogiers, Leigh M Schmidtke
BACKGROUND: Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours...
May 15, 2017: Journal of the Science of Food and Agriculture
Ashutosh Sarker, Asnake Fikre, Ali M Abd El-Moneim, Hani Nakkoul, Murari Singh
BACKGROUND: Grasspea (Lathyrus sativus L.), an important pulse crop in food, feed and for sustainable crop production systems in Ethiopia. Despite its advantage on nutrition and adaptability to harsh climate and low fertile soil, it contains a neurotoxin β - N - Oxalyl α β diamiono propionic acid (β-ODAP) which paralyzes the lower limbs and is affected by genotypic and agronomic factors. The effect of zinc application and planting date on yield and β- ODAP content of two genotypes, experiments were conducted in two regions of Ethiopia...
May 15, 2017: Journal of the Science of Food and Agriculture
Nicola Landi, Severina Pacifico, Sara Ragucci, Antonella M A Di Giuseppe, Federica Iannuzzi, Armando Zarrelli, Simona Piccolella, Antimo Di Maro
BACKGROUND: Agrocybe aegerita (V. Brig.) Singer, commonly known as Pioppino, is a popular edible mushroom, known in the Campania Region (Italy). Despite its habitual consumption, few nutritional and biochemical information is available. Thus, nutritional values, antiradical properties and chemical composition of the wild Pioppino were compared to those of the cultivated Agaricus bisporus (J.E. Lange) Imbach (known as Champignon), equally analysed. RESULTS: Macronutrient components (proteins, carbohydrates and lipids), free and protein amino acids and fatty acid content of poplar mushroom were achieved...
May 15, 2017: Journal of the Science of Food and Agriculture
Giuseppe Ferrara, Alessandra Gallotta, Carmela Pacucci, Angela Maria Stella Matarrese, Andrea Mazzeo, Angelica Giancaspro, Agata Gadaleta, Francesca Piazzolla, Giancarlo Colelli
BACKGROUND: Puglia is the most important region in Italy for table grape production. Since consumers look for new products, the number of table grape varieties is strongly increasing in the last years. RESULTS: In a survey in the Puglia region, we identified several years ago a potential mutation of the cv. Victoria. We described this accession in comparison with the standard Victoria for some amphelographic characteristics. All the characteristics were very similar to the standard Victoria except for the berry shape, which was significantly more elongated...
May 15, 2017: Journal of the Science of Food and Agriculture
Anestis Karkanis, Christos Lykas, Vasiliki Liava, Anna Bezou, Spyridon Petropoulos, Nikolaos Tsiropoulos
BACKGROUND: 'Minor crops' such as spearmint and peppermint are high added value crops, despite the fact that their production area is comparably small worldwide. The main limiting factor in mint commercial cultivation is weed competition. Thus, field experiments were carried out to evaluate the effects of weed interference on growth, biomass and essential oil yield in peppermint and spearmint under different herbicide treatments. RESULTS: The application of pendimethalin and oxyfluorfen provided better control of annual weeds resulting in higher crop yield...
May 15, 2017: Journal of the Science of Food and Agriculture
Federico Ferioli, Elisa Giambanelli, L Filippo D'Antuono
BACKGROUND: Wild fennel (Foeniculum vulgare Mill. subsp. piperitum) florets are used as a typical spice in central and southern Italy. Although fennel (Foeniculum vulgare Mill.), belonging to Apiaceae (syn. Umbelliferae) family, is a well-known vegetable and aromatic plant, whose main phytochemical compounds have been extensively analysed and investigated as flavouring agents and for their putative health promoting functions, its florets have not been specifically considered up to now...
May 13, 2017: Journal of the Science of Food and Agriculture
Gang Chen, Lu Wang, Ming Miao, Chengsheng Jia, Biao Feng
BACKGROUND: Both the high pressure and environmental factors could influence the catalytic abilities of enzymes. This work investigated coupled effects of pressure and salts on Rhizopus chinensis lipase (RCL) to provide significative information for its further applications. RESULTS: The maximum activity of RCL was observed under 200 MPa at 40 °C. The highest activity was achieved at concentrations of 0.06 ~ 0.1 mol L(-1) for tested salts. The effect of monovalent cations on RCL activity followed the Hofmeister series (K(+)  > Na(+)  > Li(+) ) at 0...
May 13, 2017: Journal of the Science of Food and Agriculture
Ricard Bou, Anna Claret, Antonios Stamatakis, Brigitte Martínez, Luis Guerrero
BACKGROUND: Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg(-1) ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during their storage at 4 °C in vacuum skin packaging. RESULTS: Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition regardless of the concentration...
May 12, 2017: Journal of the Science of Food and Agriculture
Fenglei Luo, Ronge Xing, Xueqin Wang, Quancai Peng, Pengcheng Li
BACKGROUND: Rapana venosa (Rv), an important marine snail, presents increasing nutritional, and economic importance. However, there still has been limited information on their nutritional composition. This study highlighted and provided new information on the proximate composition, amino acids and fatty acids profiles of Rv different body parts in order to its better application and research. RESULTS: The operculum contained high amount of protein and flavor amino acids...
May 12, 2017: Journal of the Science of Food and Agriculture
Hyun-Wook Kim, Ji-Han Kim, Feifei Yan, Heng-Wei Cheng, Yuan H Brad Kim
BACKGROUND: The objective of this study was to evaluate effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg during display storage. Two hundred and forty 1-day-old male chicks (5 bird per pen) were subjected to four treatments in a 2 (thermoneutral condition at 21 °C and cyclic heat stress at 32-21-32 °C for 10 h day(-1) ) × 2 (regular diet with 0 or 0.25 g kg(-1) Bacillus subtilis) factorial design...
May 11, 2017: Journal of the Science of Food and Agriculture
Jin Wang, Pan Li, Bi Gong, Huiling Ma
BACKGROUND: The effects of modified atmosphere packaging (MAP) on phenol metabolism and preservation of fresh in-hull walnuts have been investigated. Fruits were packaged under MAP1 (film thickness, 30 µm ), MAP2 (45 µm), and MAP3 (50 µm) stored at -0.5 to 1.0 °C for up to 60 days. RESULTS: Firmness, soluble solid concentration (SSC), total phenols, total flavonoids, and total antioxidant activity of the green hull were maintained at higher levels under the MAP conditions, while decay incidence was lower than in control during storage...
May 11, 2017: Journal of the Science of Food and Agriculture
Dominika Guzek, Dominika Głąbska, Marta Brodowska, Jolanta Godziszewska, Elżbieta Górska-Horczyczak, Ewelina Pogorzelska, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka
BACKGROUND: New meat products tailored to consumers' health should be characterised by reduced sodium, fat and cholesterol content and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages...
May 9, 2017: Journal of the Science of Food and Agriculture
M Bernat, J Segarra, C Casals, N Teixidó, R Torres, J Usall
BACKGROUND: Brown rot caused by Monilinia spp. is one of the most important postharvest diseases of stone fruit. The aim of this study was evaluate the relevance of the main postharvest operations of fruit; hydrocooling, cold room, water dump, sorting and cooling tunnel in the development of M. laxa on peaches and nectarines artificially infected 48, 24 or 2 hours before postharvest operations. RESULTS: Commercial hydrocooling operation reduced incidence to 10 % in 'Pp 100' nectarine inoculated 2 and 24 hours before this operation however in 'Fantasia' nectarine incidence was not reduced, although lesion diameter was decreased in all studied varieties...
May 9, 2017: Journal of the Science of Food and Agriculture
Sardar Ali, Naqib Ullah Khan, Iftikhar Hussain Khalil, Muhammad Iqbal, Samrin Gul, Sheraz Ahmed, Mohammad Sajjad, Khilwat Afridi, Imtiaz Ali, Shah Masaud Khan
BACKGROUND: Five maize inbred lines, 20 F1 diallel hybrids, and two check genotypes were evaluated through G × E interaction and GGE biplot for earliness and yield traits at four locations. RESULTS: Genotypes (G), locations (E) and G × E interaction (GEI) showed highly significant differences for all the traits. In total sum of squares, environments and genotypes played primary role followed by GEI. Larger effects of environment and genotypes to total variation persuade the earliness and yield traits...
May 9, 2017: Journal of the Science of Food and Agriculture
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