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Food Research International

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https://www.readbyqxmd.com/read/30361032/non-enzymatic-browning-kinetics-in-sucrose-glycine-aqueous-and-dehydrated-model-systems-in-presence-of-mgcl-2
#1
Patricio R Santagapita, Silvia B Matiacevich, María Del Pilar Buera
The development of non-enzymatic browning in the presence of MgCl2 was evaluated in liquid and dehydrated sucrose-glycine model systems, in relation to interactions of the salt with water and/or with sucrose. In both systems, browning was accelerated by the presence of MgCl2 because of the increased sugar hydrolysis (ten times faster) and the reduction of water mobility (1 H NMR T2 relaxation times) caused by this salt (between 6 and 14% lower), counteracting the inhibitory effect of water on the Maillard reaction...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361031/polyphenolic-profile-and-antioxidant-activity-of-meristem-and-leaves-from-chagual-puya-chilensis-mol-a-salad-from-central-chile
#2
Felipe Jiménez-Aspee, Cristina Theoduloz, Sergio Gómez-Alonso, Isidro Hermosín-Gutiérrez, Marisol Reyes, Guillermo Schmeda-Hirschmann
The Bromeliaceae Puya chilensis Mol. is a native monocotyledonous food plant that can be found in central Chile. It is traditionally known as chagual. The tender basal part of the leaves, just starting from the meristem, are consumed as a salad. The aim of this work was to describe the phenolic content and composition of the meristem and leaves of chagual, as well as their antioxidant capacity and inhibitory activity against metabolic syndrome-associated enzymes. Samples of chagual, including two cultivated and three wild growing plants, were analyzed and compared for composition and bioactivity...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361030/-1-h-nmr-based-metabolomic-profiles-of-different-sweet-melon-cucumis-melo-l-salento-varieties-analysis-and-comparison
#3
Chiara Roberta Girelli, Rita Accogli, Laura Del Coco, Federica Angilè, Luigi De Bellis, Francesco Paolo Fanizzi
Melon (Cucumis melo L.) is a significant source of substances able to provide human health benefits. From the 18th century in the Salento area (Apulia region), the cultivation of melon varieties (C. melo L.) has always been intense. Over the years, the production of this fruit has involved a large number of selected and preserved varieties in the different local districts. Unfortunately, most of the characteristics of locally grown vegetable varieties do not match the food industry requirements. Moreover, the agricultural land abandon leads these varieties to quickly disappear, thus affecting the intraspecific biodiversity...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361029/the-typicity-of-coffees-from-different-terroirs-determined-by-groups-of-physico-chemical-and-sensory-variables-and-multiple-factor-analysis
#4
Maria Brigida Dos Santos Scholz, Cíntia Sorane Good Kitzberger, Sandra Helena Prudencio, Rui Sérgio Dos Santos Ferreira da Silva
Coffee production is the result of the relationship between local environmental conditions and coffee cultivars that grow in this place. Coffee plants develop original physico-chemical and sensory characteristics that together with the agricultural techniques practiced by growers define the terroir. The objective of this study was to describe the typicity of coffee prepared by coffee growers from seven coffee terroirs in Paraná, Brazil. The terroir categorization was based on the local latitude, longitude, altitude and annual average temperature...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361028/variation-of-aroma-profile-in-fermentation-process-of-wuliangye-baobaoqu-starter
#5
Jia Zheng, Dong Zhao, Zhifu Peng, Kangzhuo Yang, Qiang Zhang, Yongkui Zhang
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfactometry (GC/O) and GC quantitative analyses. The sensory properties of WBS changed from the sour, fruity, bready notes at the temperature-rise phase (3-day and 7-day) to the nutty and moldy notes at the temperature-fall phase (18-day, 21-day and 27-day). Acetic acid, methional, ethyl acetate, phenylethyl alcohol, ethyl 2-phenylacetate, 4-vinylguaiacol were potential aroma active compounds based on their Osme values...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361027/guarana-seed-extracts-as-a-useful-strategy-to-extend-the-shelf-life-of-pork-patties-uhplc-esi-qtof-phenolic-profile-and-impact-on-microbial-inactivation-lipid-and-protein-oxidation-and-antioxidant-capacity
#6
Mirian Pateiro, Flávia Carolina Vargas, Alexandra A I A Chincha, Anderson S Sant'Ana, Isabella Strozzi, Gabriele Rocchetti, Francisco J Barba, Ruben Domínguez, Luigi Lucini, Paulo José do Amaral Sobral, Jose M Lorenzo
The antioxidant and antimicrobial effects of guarana seed extracts (GSE) added to pork patties were evaluated for 18 days storage at 2 ± 1 °C. Five treatments were prepared: i) without natural antioxidant [control (negative control)], ii) with BHT at 200 mg/kg (positive control), and iii) with three different concentrations: 250  mg/kg (guarana seed low dose-GSL), 500  mg/kg (guarana seed medium dose-GSM) and 1000  mg/kg (guarana seed high dose-GSH) of guarana extracts, respectively. The pH, instrumental colour (CIE L*, a*, b*), total viable counts (TVC), Pseudomonas spp...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361026/influence-of-pitanga-leaf-extracts-on-lipid-and-protein-oxidation-of-pork-burger-during-shelf-life
#7
Jose M Lorenzo, Flávia Carolina Vargas, Isabella Strozzi, Mirian Pateiro, Marianna M Furtado, Anderson S Sant'Ana, Gabriele Rocchetti, Francisco J Barba, Ruben Dominguez, Luigi Lucini, Paulo José do Amaral Sobral
The effect of pitanga leaf extracts, as source of natural antioxidants, on physicochemical properties as well as lipid and protein oxidation of pork burgers during storage at 2 ± 1 °C, packed under modified atmosphere, was assessed. Formerly, the in vitro antioxidant and antimicrobial activities as well as the phenolic profile of pitanga leaf extracts were also studied. Thereafter, five samples were prepared, including control (without antioxidants), commercial synthetic antioxidant (BHT at 200 mg/kg) and three concentrations of pitanga leaf extracts: PLL (at 250 mg/kg), PLM (at 500 mg/kg) and PLH (at 1000 mg/kg)...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361025/occurrence-of-non-proteolytic-amino-acyl-derivatives-in-dry-cured-ham
#8
Sara Paolella, Barbara Prandi, Claudia Falavigna, Sofie Buhler, Arnaldo Dossena, Stefano Sforza, Gianni Galaverna
Proteolysis is the most important event occurring during maturation of dry-cured hams: it strongly influences the flavour and the texture of the aged ham by the accumulation of peptides and free amino acids released by protein hydrolysis. Apart from compounds of proteolytic origin, it has been demonstrated that also non-proteolytic amino acyl derivatives (γ-glutamyl amino acids, pyroglutamyl-amino acids and lactoyl-amino acids) may accumulate during ripening of cheese, and they can be also found in fermented soy sauce, where they contribute to the umami taste of the products...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361024/enhancement-of-the-solubility-stability-and-bioaccessibility-of-quercetin-using-protein-based-excipient-emulsions
#9
Xing Chen, David Julian McClements, Yuqing Zhu, Yan Chen, Liqiang Zou, Wei Liu, Ce Cheng, Dongwen Fu, Chengmei Liu
Emulsion-based excipient foods were developed to improve the bioaccessibility of an important hydrophobic nutraceutical: quercetin. Protein-stabilized oil-in-water excipient emulsions were prepared using sodium caseinate, whey protein isolate, or soy protein isolate as an emulsifier. These emulsions were then mixed with powdered quercetin and heated to simulate a cooking process. The excipient emulsions had relatively small droplet sizes (d < 270 nm) and remained stable against coalescence after exposure to boiling (100 °C for 60 min)...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361023/biological-macromolecule-delivery-system-fabricated-using-zein-and-gum-arabic-to-control-the-release-rate-of-encapsulated-tocopherol-during-in-vitro-digestion
#10
Juan Li, Xueer Xu, Zhengxing Chen, Tao Wang, Li Wang, Qixing Zhong
Nanoparticles were fabricated by adsorbing gum arabic (GA) on zein nanoparticles by antisolvent precipitation. The most stable mass ratio of zein:GA was 1:1.5 with a stable zeta-potential (-32.8 mV) in a pH range of 3.0-9.0. The surface hydrophobicity of zein-GA nanoparticles indicated formation of a stable structure through electrostatic attraction at a pH range of 3.0-6.0 and hydrophobic interaction at pH 7.0-9.0. The FTIR spectrogram showed an additional role of hydrogen bonds to promote the adsorption of GA on zein nanoparticles...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361022/using-wpc-inulin-fucoidan-complexes-for-encapsulation-of-fish-protein-hydrolysate-and-fish-oil-in-w-1-o-w-2-emulsion-characterization-and-nutritional-quality
#11
Aniseh Jamshidi, Bahareh Shabanpour, Parastoo Pourashouri, Mojtaba Raeisi
The double emulsions and freeze-dried microcapsules containing fish protein hydrolysate (FPH) and fish oil (FO) were stabilized by complexs of whey protein concentrate (WPC) with inulin (Inu) and fucoidan (Fuc) in terms of physical characteristics (particle size distribution, morphology, encapsulation efficiency, solubility, …), oxidative stability, nutritional quality and in vitro release. Higher encapsulation efficiency and solubility were observed in Fuc-WPC microcapsules (86.31% and 30.26 mg/100 g, respectively)...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361021/a-thorough-insight-into-the-complex-effect-of-gamma-tocopherol-on-the-oxidation-process-of-soybean-oil-by-means-of-1-h-nuclear-magnetic-resonance-comparison-with-alpha-tocopherol
#12
A S Martin-Rubio, P Sopelana, María D Guillén
The effect of γ-tocopherol in proportions between 0.02 and 2% by weight on the accelerated storage process of refined soybean oil is studied by 1 H NMR, and compared with that of α-tocopherol. Whereas the lowest γ-tocopherol enrichment level does not affect oil evolution, at higher concentrations both γ- and α-tocopherols initially accelerate acyl groups degradation and hydroperoxides generation, more as higher is the tocopherol concentration, this effect being less marked for γ-tocopherol. However, after this initial stage, the rates of acyl groups degradation and hydroperoxides formation decrease with tocopherol concentration...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361020/low-pressure-ion-pair-chromatography-with-amperometric-detection-for-the-determination-of-trigonelline-in-coffee-samples
#13
Manuela B T Sousa, João Rodrigo Santos, P J Almeida, J A Rodrigues
In this work, the use of ion pair chromatography strategy in low pressure chromatographic flow systems is explored for the first time. The straightforward flow manifold encompassed a peristaltic pump, an injection valve and a 1 cm-length C18 monolithic column. The amperometric detection system relied on a boron-doped diamond electrode, used as working electrode. The determination of trigonelline in coffee samples was the case-study selected. This alkaloid is an important quality marker for this commodity and is usually determined using HPLC-UV methodologies...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361019/the-content-of-linoleic-acid-in-grape-must-influences-the-aromatic-effect-of-branched-chain-amino-acids-addition-on-red-wine
#14
Pei-Tong Liu, Ke-Ji Yu, Yu-Ting Li, Chang-Qing Duan, Guo-Liang Yan
The effect of adding amino acids on wine aroma is largely influenced by nutritional status of grape must. In this study, the effects of linoleic acid (LA) content on the aromatic function of branched-chain amino acids (BCAAs) addition were investigated in alcoholic fermentation of Cabernet Sauvignon wine. The results showed that initial LA content in must significantly influenced the effect of BCAAs addition on volatiles in final wine. Adding BCAAs (140 mg/L of l-leucine, 117 mg/L of l-isoleucine and 118 mg/L of l-valine) in must with low LA content (12 mg/L) promoted the production of most volatiles, including higher alcohols (isobutanol, 2-phenylethanol), fatty acids (hexanoic acid, octanoic acid, decanoic acid) and esters (ethyl acetate, isoamyl acetate, 2-phenethyl acetate and ethyl octanoate), which were well consistent with previous literatures...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361018/antioxidant-activity-tocopherols-and-polyphenols-of-acornoil-obtained-from-quercus-species-grown-in-algeria
#15
Fatima Z Makhlouf, Giacomo Squeo, Malika Barkat, Antonio Trani, Francesco Caponio
Among the unusual vegetable fats, acorn oil has interesting nutritional and functional properties. Few studies are present in literature on acorn oil characterization and antioxidant activity evaluation while no studies are present regarding the analysis of the phenolic profile. The present study aims at investigating the content of hydrophilic and lipophilic phenolic compounds and pigments, as well as antioxidant properties and quality of the oil extracted from three Quercus species grown in Algeria. Oil yield, expressed as dry weight, was in the range 7...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361017/pressurized-liquid-extraction-of-flavanols-and-alkaloids-from-cocoa-bean-shell-using-ethanol-as-solvent
#16
Dayane C G Okiyama, Ingrid D Soares, Maitê S Cuevas, Eduardo J Crevelin, Luiz A B Moraes, Mariza P Melo, Alessandra L Oliveira, Christianne E C Rodrigues
Cocoa shell (CS) is a co-product of the cocoa industry used mainly as fuel for boilers but with secondary applications as fertilizer and in animal feed. Although it is known that this material is rich in flavanols and alkaloids, to date, a study has not been conducted that has quantitatively identified these compounds in CS. Thus, the aim of this work was to characterize CS in terms of its composition, regarding catechin, epicatechin, procyanidin B2, caffeine and theobromine, and to evaluate the extraction kinetics of the total flavanols using pressurized liquid extraction (PLE) with absolute ethanol...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361016/unveiling-the-lager-beer-volatile-terpenic-compounds
#17
Cátia Martins, Tiago Brandão, Adelaide Almeida, Sílvia M Rocha
Beer volatile terpenic compounds arise from a network of variables, namely from plant raw-materials metabolism, yeast metabolism, among others, and may suffer modifications during brewing. In order to increase the molecular understanding of beer volatile terpenic compounds, this work intends to perform a comprehensive characterization of these molecules on lager beer, using an advanced multidimensional chromatographic methodology. This research comprises the most detailed screening of lager beer terpenic compounds through the putative identification of 94 mono and sesquiterpenic compounds, distributed over 6 chemical families: alcohols, aldehydes, esters, ketones, hydrocarbons, and oxides...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361015/gc-o-ms-technique-and-its-applications-in-food-flavor-analysis
#18
REVIEW
Huanlu Song, Jianbin Liu
Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). GC-O-MS technique is a powerful tool to study food flavors and it has been widely applied for aroma and flavor analysis of various food items. In combination with different technologies, GC-O-MS can be applied to solve many flavor problems in the food industry such as quick mapping of aroma-active compounds, identification of key aroma-active compounds, cluster analysis based on the aroma-active compounds, relationship between odorants and sensory properties, and clarification of formation mechanism of important odorants...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361014/different-genetic-responses-to-oenological-conditions-between-a-flocculent-wine-yeast-and-its-flo5-deleted-strain-insights-from-the-transcriptome
#19
Paola Di Gianvito, Catherine Tesnière, Giovanna Suzzi, Bruno Blondin, Rosanna Tofalo
During winemaking Saccharomyces cerevisiae strains are exposed continuously to environmental changes and this microorganism responds modifying its transcriptional profile. Yeast flocculation is considered a social trait that allows the cells to escape from hostile conditions by sedimentation. This behaviour is based on the self-interaction of flocculins, proteins encoded by FLO family genes. These are considered responsible of the facultative-helping type cooperation and were designed as green-beard genes. In order to understand the role of flocculation to stress response, the genome wide expression analysis of a wine flocculent S...
December 2018: Food Research International
https://www.readbyqxmd.com/read/30361013/bacupari-peel-extracts-garcinia-brasiliensis-reduces-the-biometry-lipogenesis-and-hepatic-steatosis-in-obese-rats
#20
Maria Eliza de Castro Moreira, Fernanda de Oliveira Araújo, Andressa Rodrigues de Sousa, Renata Celi Lopes Toledo, Laércio Dos Anjos Benjamin, Marcia Paranho Veloso, Kassius de Souza Reis, Marcelo Henrique Dos Santos, Hercia Stampini Duarte Martino
The aim was to evaluate the effect of the ethanol extract of bacupari peel (EEB) on biometric measurements, hepatic lipogenesis and progression of non-alcoholic fatty liver disease (NAFLD) in obese Wistar rats. Chemical analysis of the bacupari peel extract identified 7-epiclusianone as the major constituent (140.02 mg/g) followed by morelloflavone (35.86 mg/g). Animals treated with high fat diet plus EEB (BHFD) reduced body mass index (BMI), liver weight and hepatosomatic index in relation to the obese control...
December 2018: Food Research International
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