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Journal of the Science of Food and Agriculture

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https://www.readbyqxmd.com/read/30430596/occurrence-and-seasonality-of-aflatoxin-m1-in-milk-in-two-different-climate-zone
#1
Rafael Luiz Venâncio, Agostinho Ludovico, Elsa Helena Walter de Santana, Eduardo Amaral de Toledo, Fabiola Cristine de Almeida Rego, Joice Sifuentes Dos Santos
BACKGROUND: Aflatoxin M1 (AFM1) is a mycotoxin that can be found in milk as a result of the ingestion of aflatoxin B1 (AFB1) by dairy cattle. Due to its carcinogenic properties, the control of its occurrence in dairy products is of great importance. We evaluated the occurrence and seasonality of AFM1 in milk from farms with subtropical and temperate climates, where occur a significant milk production. Forty samples of raw milk were collected from expansion cooling tanks during the summer (5 samples from subtropical climate and 14 from temperate) and winter (6 samples from subtropical climate and 15 from temperate) months of 2017, and analyzed using the ELISA method (detection limit 5 ng/L)...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30430593/revealing-the-regional-distribution-of-soybean-lunasin-content-in-china-and-the-effects-of-climate-factors-by-sampling-extensively
#2
Yingying Zhu, Wenwen Song, Nadia Everaert, Zhenxing Shi, Tianfu Han, Guixing Ren
BACKGROUND: Lunasin is a novel therapeutic peptide that was initially isolated from soybean. In this study, we quantified the variations in lunasin content in a total of 413 soybean samples that were collected from four major regions in China and harvested in 2014 and 2015 to reveal the regional distribution of soybean lunasin content in China and the effects of climate factors. RESULTS: The results showed that the cultivar Changmidou 30 collected from Jilin province and harvested in 2015 had the highest lunasin content (3...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30430591/preparation-of-microcapsule-antioxidative-wall-materials-of-pine-nut-oil-by-the-maillard-reaction
#3
Yang Guo, Yi-Hong Bao, Yang-Yang Chai
BACKGROUND: Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wall materials for microcapsules of pine nut oil. The objective of this paper was to analyze the effects of temperature on the Maillard reaction of dry heat processes using gelatin/gum Arabic (GE/GA)or gelatin/gum Arabic/Maltodextrin (GE/GA/MD) models and the products of Maillard reaction (MRPs) as encapsulants to protect pine nut oil as well as to evaluate the characteristics of the microcapsules...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30430588/a-novel-colorimetric-immunosensor-based-on-ptnps-immobilized-on-power-vision-as-signal-probes-and-fe-3-o-4-%C3%AE-cyclodextrin-as-capture-probes-for-ractopamine-detection-in-pork
#4
Yangying Sun, Tian Fu, Shuxian Chen, Zhen Wu, Yuxing Guo, Daodong Pan, Ning Gan
BACKGROUND: A novel colorimetric immunosensor was developed for the simple, sensitive, and selective detection of ractopamine (RAC) based on using β-cyclodextrin-modified Fe3 O4 particles (Fe3 O4 @β-CD) as capture probes and complex platinum colloid nanomaterials (PtNPs-PV) composed of platinum colloid nanomaterials (PtNPs) and polymerase chelate PowerVision (PV) as signal probes. RESULTS: PtNPs-PV double catalyzed the chromogenic substrate 3,3'-diaminobenzidine (DAB), which induced changes in DAB's color and chromogenic absorbance...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30430583/physical-mechanical-and-water-barrier-properties-of-yuba-films-incorporated-with-various-types-of-additives
#5
Nayeon Kim, Eunsung Seo, Yookyung Kim
BACKGROUND: To apply yuba as an edible film, we evaluated film properties after adding various additives, including plasticizer (glycerol [G] and sorbitol [S]), cross-linking agent (oxidized ferulic acid [OX-FA]), emulsifier (sodium pyrophosphate [SP]), thicker (sodium carboxymethyl cellulose [CMC]), and lipid (beeswax [BW]) alone or in combinations (SP and S [SPS], CMC and G [CMCG], and BW and G [BWG]). RESULTS: Addition of BX and OX-FA enhanced water resistance of the film, showing decreased solubility in water and swelling ratio...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30430579/fungal-%C3%AE-1-3-1-4-glucanases-production-proprieties-and-biotechnological-applications
#6
REVIEW
Fatma Chaari, Semia Ellouz Chaabouni
β-1,3-1,4-glucanases (or lichenases, EC 3.2.1.73) are one of the main enzymes used in industry during the last decades. These enzymes hydrolyze β-glucans containing β -1,3 and β -1,4 linkages such as cereal β-glucans and lichenan. The β-1,3-1,4-glucanases are known to be produced by a variety of bacteria, fungi, plants, and animals. A large number of microbial β-1,3-1,4-glucanases have a potential application in industrial processes such as feed, food and detergent industries. This present review summarizes the studies on β-1,3-1,4-glucanases production conditions, enzyme biochemical properties, and potential industrial applications...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30430576/effect-of-cryoconcentration-process-on-phenolic-compounds-and-antioxidant-activity-in-apple-juice
#7
Acácio Antonio Ferreira Zielinski, Danianni Marinho Zardo, Aline Alberti, Débora Gonçalves Bortolini, Laís Benvenutti, Ivo Mottin Demiate, Alessandro Nogueira
BACKGROUND: Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration process assisted by centrifugation in apple juice. RESULTS: The levels of phenolics increased significantly (p < 0.05) with each freeze concentration cycle that was performed. Furthermore, the process resulted in an average increase in the concentration of phenolics of 1...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30430572/protein-matrices-ensure-safe-and-functional-delivery-of-rosmarinic-acid-from-marjoram-origanum-majorana-extracts
#8
E Arranz, M Villalva, A Guri, E Ortego-Hernández, L Jaime, G Reglero, S Santoyo, M Corredig
BACKGROUND: To understand the interactions between carriers and functional ingredients is crucial when designing delivery systems, to maximize bioefficacy and functionality. In this study, two different protein matrices were evaluated as means to protect the extract isolated from marjoram leaves (Origanum majorana), casein micelles from fresh skim milk and soy protein isolate (SPI). RESULTS: Marjoram extract was obtained from pressurization of ethanol andwater solvent...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30430569/association-and-genome-analyses-to-propose-putative-candidate-genes-for-malt-quality-traits
#9
Sintayehu Daba, Richard Horsley, Paul Schwarz, Shaoman Chao, Flavio Capettini, Mohsen Mohammadi
BACKGROUND: We studied the genetics of nine malt quality traits using association genetics in a panel of North Dakota, ICARDA, and Ethiopian barley lines. Grain samples harvested from Bekoji in 2011 and 2012 were used. RESULTS: The mapping panel revealed strong population structure explained by inflorescence-type, geographic origin, and breeding history. North Dakota germplasm were superior in malt quality traits and they can be donors to improve malt quality properties...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30430568/comparison-of-lycopene-changes-between-open-field-processing-and-fresh-market-tomatoes-during-ripening-and-postharvest-storage-by-using-a-non-destructive-reflectance-sensor
#10
Kalina Sikorska-Zimny, Ewa Badełek, Maria Grzegorzewska, Anna Ciecierska, Artur Kowalski, Ryszard Kosson, Lorenza Tuccio, Andrea A Mencaglia, Leonardo Ciaccheri, Anna G Mignani, Stanisław Kaniszewski, Giovanni Agati
BACKGROUND: Accumulation and stability of tomato lycopene markedly depends on the cultivar, plant growing and storage conditions. To estimate lycopene in open-field cultivated processing and fresh market tomatoes, we used a calibrated spectral reflectance portable sensor. RESULTS: Lycopene accumulation in fruits attached to the plant, starting from the Green ripening stage, followed a sigmoidal function. It was faster and reached higher levels in processing (cv...
November 14, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30426506/effect-of-skimmed-milk-and-vegetable-powders-on-shelf-stability-of-millet-based-composite-flour
#11
Gerald Tumwine, Abel Atukwase, Gaston A Tumuhimbise, Francis Tucungwiirwe, Anita Linnemann
BACKGROUND: Millet porridge is a major complementary food used in Uganda but it is limited in protein and micronutrients like zinc and beta-carotene. Addition of milk and vegetable powders are known to greatly improve the nutrient content of millet flour. However, there was limited information on the shelf stability of the resultant composite flour. This study aimed at assessing the effect of milk and vegetable powders on the shelf stability of millet based composite flour. RESULTS: There was a general increase in the moisture content (MC), peroxide value (PV), free fatty acids (FFA), Thiobaturic Acid (TBA) and total plate count (TPC) of both composite and millet flours over the 8 weeks storage period...
November 13, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30426501/a-review-on-conventional-and-biotechnological-approaches-in-white-pepper-production
#12
REVIEW
Nurul Shahirah Aziz, Noor Soffalina Sofian Seng, Noorul Syuhada Mohd Razali, Seng Joe Lim, Wan Aida Wan Mustapha
White pepper is the dried seeds obtained from pepper berries (Piper nigrum L.) after the removal of the pericarp. It has been widely used as seasoning and condiments in food preparation. Globally, white pepper fetches a higher price compared to black pepper due to its lighter colour, preferable milder flavour and pungency. Increasing global demand of the spice outpaced the supply as the conventional production method used is laborious, lengthy and also less hygienic. The most common conventional method is water retting but can also include pit soil, chemical, boiling, steaming and mechanical methods...
November 13, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30417566/comparative-volatile-compounds-and-primary-metabolites-profiling-of-pitaya-fruit-peel-after-ozone-treatment
#13
Qixian Wu, Zhengke Zhang, Hong Zhu, Taotao Li, Xiangrong Zhu, Huijun Gao, Ze Yun, Yueming Jiang
BACKGROUND: Ozone treatment can effectively inhibit fruit decay in many fruits during postharvest storage. However, little information was available for pitaya fruit. RESULTS: Ozone treatment significantly reduced decay rate, and induced enzyme activities of peroxidase and polyphenol oxidase, reduced the levels of reactive oxygen species. A total of 103 metabolites were detected and changed the content after ozone treatment, including 54 primary metabolites and 49 aromatic compounds...
November 11, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30417388/proteomic-analysis-of-the-inhibitory-effect-of-oligochitosan-on-the-fungal-pathogen-botrytis-cinerea
#14
Yuan Sui, Zengxin Ma, Xianghong Meng
BACKGROUND: The fungal pathogen, Botrytis cinerea, infects a broad range of horticultural plants worldwide, resulting in significant economic losses. A derivative of chitosan, oligochitosan, has been reported to be an eco-friendly alternative to synthetic fungicides. RESULTS: Oligochitosan can greatly inhibit B. cinerea spore germination and induce protein carbonylation. To further investigate the molecular mechanism underlying the inhibitory effect, a comparative proteome analysis was conducted of oligochitosan-treated vs...
November 11, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30414175/triticum-aestivum-ethanolic-extract-improves-nafld-in-mice-fed-a-choline-deficient-or-high-fat-diet
#15
Hyun-Seok Oh, Woojae Cho, Sang-Bum Tak, Sukjoon Kim, Sun Pyo Hong, Soo-Ok Kim
BACKGROUND: Although nonalcoholic fatty liver disease (NAFLD) has become more prevalent with the rapid increase of obesity worldwide, no specific treatment has been developed. Several studies have shown that wheatgrass extract (Triticum aestivum [TA]) improves lipid metabolism. In this study, we evaluated the efficacy of GM-T (an ethanolic TA extract) in a murine NAFLD model. Mice were separated into 12 groups (n=10): two group of normal diet, choline-deficient diet (CDD) or high-fat diet (HFD) with vehicle, CCD or HFD with silymarin (400 mg kg-1 day-1 ), and CCD or HFD with GM-T (100, 200, or 400 mg kg-1 day-1 )...
November 10, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30414173/physical-and-chemical-behaviour-of-nabali-mohassan-single-cultivar-olive-oil-during-prolonged-storage
#16
Jehan Abu Snouber, Issam Abdelraziq, Mohammed Abu-Jafar, Ahed Zyoud, Hikmat Hilal, Antonella Pasqualone
BACKGROUND: The effect of storage time on the fluorescence emission intensity and physico-chemical properties of olive oil from the Palestinian cultivar Nabali Mohassan was studied. Olive oil samples stored up to 7 years were obtained from different olive orchards in Palestine, where prolonged storage is still in use. RESULTS: Due to oxidation, all fluorescent minor compounds (tocopherols, chlorophylls, pheophytins, and phenolic compounds) of olive oil significantly decreased as the storage time increased, whereas viscosity increased (p<0...
November 10, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30411367/using-stable-isotope-signatures-to-delineate-the-geographic-point-of-origin-of-keemun-black-tea
#17
Chuan-Yi Peng, Yan-Ling Zhang, Wei Song, Ya-Ning Lv, Qian Xu, Ping Zheng, Zhu-Zheng Zhang, Xiao-Chun Wan, Ru-Yan Hou, Hui-Mei Cai
BACKGROUND: Confirmation of food labeling that claims production in a small geographic region is critical to traceability, quality control and brand protection. In the current study, isotope ratio mass spectrometry (IRMS) was used to generate profiles of δ13 C and δ15 N to determine if the stable isotope signatures of Keemun black tea differ within the three counties that claim production. Other factors (cultivar type, leaf maturity and manufacturing process) were considered for their potential effects...
November 9, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30411365/quality-characteristics-of-pomegranate-juice-concentrates-produced-by-ohmic-heating-assisted-vacuum-evaporation
#18
Serdal Sabanci, Mutlu Cevik, Omer Faruk Cokgezme, Hasan Yildiz, Filiz Icier
BACKGROUND: Vacuum evaporation process, is widely utilized in fruit juice evaporation to preserve quality attributes of final product. However, it has some disadvantages such as possible degradation of aroma components or volatile fatty acids due to long process time, and low energy efficiency of process. Pomegranate juice (PJ) having 17.5% total soluble solids (TSS) content was evaporated to 40% TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5 V/cm, 10 V/cm and 12.5 V/cm) and vacuum evaporation (VE) in present study...
November 9, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30411361/image-features-and-dus-testing-traits-for-peanut-pods-variety-identification-and-pedigree-analysis
#19
Limiao Deng, Zhongzhi Han
BACKGROUND: DUS (Distinctness, Uniformity and Stability) testing of new varieties is an important method for peanut germplasm evaluation and identification of varieties. In order to verify the feasibility of variety identification for peanut DUS testing based on image processing, 2000 peanut pod images from 20 varieties were obtained by a scanner. First, 6 DUS testing traits were quantified using mathematical method based on image processing technology, and then, size, shape, color and texture features (totally 31) were also extracted...
November 9, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30411360/transient-heat-stress-during-tuber-development-alters-post-harvest-carbohydrate-composition-and-decreases-processing-quality-of-chipping-potatoes
#20
James S Busse, Amy E Wiberley-Bradford, Paul C Bethke
BACKGROUND: Adverse air and soil temperatures are abiotic stresses that occur frequently and vary widely in duration and magnitude. Heat stress limits productivity of cool-weather crops such as potato (Solanum tuberosum) and may degrade crop quality. Stem-end chip defect is a localized discoloration of potato chips that adversely affects finished chip quality. The causes of stem-end chip defects are poorly understood. RESULTS: Chipping potatoes were grown under controlled environmental conditions to test the hypothesis that stem-end chip defect is caused by transient heat stress during the growing season...
November 9, 2018: Journal of the Science of Food and Agriculture
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