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Foods (Basel, Switzerland)

Ulla Hoppu, Sari Puputti, Heikki Aisala, Oskar Laaksonen, Mari Sandell
The color of food is important for flavor perception and food selection. The aim of the present study was to evaluate the visual color perception of liquid samples among Finnish adult consumers by their background variables. Participants ( n = 205) ranked six different colored solutions just by looking according to four attributes: from most to least pleasant, healthy, sweet and sour. The color sample rated most frequently as the most pleasant was red (37%), the most healthy white (57%), the most sweet red and orange (34% both) and the most sour yellow (54%)...
September 18, 2018: Foods (Basel, Switzerland)
Cristina Sánchez-Gamboa, Liliana Hicks-Pérez, Néstor Gutiérrez-Méndez, Norma Heredia, Santos García, Guadalupe Virginia Nevárez-Moorillón
Chihuahua cheese is a traditional cheese produced in Northwest Mexico that is consumed shortly after production. Cheeses prepared during autumn, winter and summer were collected from five dairies, and analyzed to determine seasonal influence on proximate analysis, texture profile and the microbiological dynamic during a ripening period of 270 days. Coliforms, coagulase-positive staphylococci, molds, yeast, as well as presumptive mesophilic lactobacilli, thermophilic lactobacilli, lactococci, thermophilic cocci and enterococci, were enumerated by plate count on selective agar...
September 17, 2018: Foods (Basel, Switzerland)
Vassilia J Sinanoglou, Dionisis Cavouras, Dimitrios Xenogiannopoulos, Charalampos Proestos, Panagiotis Zoumpoulakis
The implementation of fast and nondestructive methods in meat products and colds cuts have become increasingly important to evaluate their quality in relation to different factors such as origin, type of processing, freshness, adulteration, and authenticity. In this study, Fourier Transform Infrared Spectroscopy (FT-IR), colorimetric, and image-analysis methods were implemented to characterize and classify ham cold cuts in terms of meat type, processing, and shelf life during refrigerated storage. Two types of commercial hams (made from pork and turkey) and three types of processing (boiled, smoked, and roasted) were selected...
September 15, 2018: Foods (Basel, Switzerland)
Gregory Simmonds, Andy T Woods, Charles Spence
The position of design elements on product packaging has been shown to exert a measurable impact on consumer perception across a number of different studies and product categories. Design elements previously found to influence the consumer through their positioning on the front of pack include product imagery, brand logos, text-based claims, and basic shapes. However, as yet, no empirical research has focused specifically on the relative position of transparent windows; despite the latter being an increasingly prevalent element of many modern packaging designs...
September 13, 2018: Foods (Basel, Switzerland)
Mohammed Ziaul Hoque, Md Nurul Alam, Kulsuma Akter Nahid
This study is based on the influence of consumers' health consciousness (HC), perceived knowledge (PK) and beliefs affecting the attitude and purchase intent (PI) of the consumers. The outcome of this study is obtained through an exclusive survey conducted on a randomly selected sample of 712 households who purchase liquid milk (LM) in the cities of Dhaka and Chittagong in Bangladesh. A structured questionnaire is used to interview these participants to obtain data which are analysed employing descriptive statistics, Confirmatory Factor Analysis, and Structural Equation Modelling...
September 7, 2018: Foods (Basel, Switzerland)
Jasminka Giacometti, Gordana Žauhar, Marta Žuvić
The ultrasound-assisted extraction (UAE) of oleuropein (OLE), verbascoside (VER), and luteolin-4'- O -glucoside (L4OG), as the major phenolics from olive leaves, was optimized using response surface methodology (RSM). A Box⁻Behnken design (BBD) was used to monitor the effect of different modes of ultrasound operation (pulsed and continuous), liquid⁻solid (L⁻S) ratio, and sonication time on each phenolic yield. The yield of UAE and conventional solid extraction (CSE) was determined after performing ultrahigh-performance liquid chromatography with a diode-array detector (UHPLC-DAD) analysis on the extracts...
September 6, 2018: Foods (Basel, Switzerland)
Denise Capoferri, Flavio Della Pelle, Michele Del Carlo, Dario Compagnone
This is a review of recent affinity-based approaches that detect pesticides in food. The importance of the quantification and monitoring of pesticides is firstly discussed, followed by a description of the different approaches reported in the literature. The different sensing approaches are reported according to the different recognition element used: antibodies, aptamers, or molecularly imprinted polymers. Schemes of detection and the main features of the assays are reported and commented upon. The large number of affinity sensors recently developed and tested on real samples demonstrate that this approach is ready to be validated to monitor the amount of pesticides used in food commodities...
September 5, 2018: Foods (Basel, Switzerland)
Ebru Arslan, Zeynep Dilan Çelik, Turgut Cabaroğlu
The cultivar of Narince is a native white grape variety of Vitis vinifera , grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii -214 and Saccharomyces cerevisiae -1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid⁻liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions...
September 5, 2018: Foods (Basel, Switzerland)
Sujeewa K Hettihewa, Yacine Hemar, H P Vasantha Rupasinghe
Increasing interest in flavonoids in kiwifruit is due to the health-promoting properties of these bioactives. Inhibition of the angiotensin-converting enzyme (ACE) is one of the main therapeutic targets in controlling hypertension. The present study investigated the ACE inhibitory activity of flavonoid-rich extracts obtained from different kiwifruit genotypes. The flavonoid-rich extracts were prepared from fruits of Actinidia macrosperma , Actinidia deliciosa cv Hayward (Green kiwifruit), and Actinidia chinensis cv Hort 16A (Gold kiwifruit) by steeping the lyophilized fruit samples in 70% aqueous acetone, followed by partitioning the crude extracts with hexane...
September 5, 2018: Foods (Basel, Switzerland)
Alberto Fernández-Reina, José Luis Urdiales, Francisca Sánchez-Jiménez
Biogenic amines derived from basic and aromatic amino acids (B/A-BAs), polyamines, histamine, serotonin, and catecholamines are a group of molecules playing essential roles in many relevant physiological processes, including cell proliferation, immune response, nutrition and reproduction. All these physiological effects involve a variety of tissue-specific cellular receptors and signalling pathways, which conforms to a very complex network that is not yet well-characterized. Strong evidence has proved the importance of this group of molecules in the gastrointestinal context, also playing roles in several pathologies...
September 4, 2018: Foods (Basel, Switzerland)
Adriana Paredes Valencia, Alain Doyen, Scott Benoit, Manuele Margni, Yves Pouliot
Ultrafiltration (UF) can be used to concentrate yogurt to produce Greek-style yogurt (GSY) (UF-YOG), but this generates acid whey permeate, which is an environmental issue. However, when UF is applied before fermentation (UF-MILK), a nonacidified whey permeate is generated. For this study, two model GSYs (UF-YOG and UF-MILK) were produced to compare the composition, UF performance, and energy consumption of the two processes. For UF-MILK, skim milk was ultrafiltered with a 30 kDa spiral-wound UF membrane to achieve a 3× volume reduction factor (VRF)...
September 4, 2018: Foods (Basel, Switzerland)
Pierre Alexandre Eric Djifaby Sombié, Moussa Compaoré, Ahmed Yacouba Coulibaly, Jeremy Tinga Ouédraogo, Jean-Baptiste De La Salle Tignégré, Martin Kiendrébéogo
Antioxidant compounds of dietary plants have been widely studied because of their bioactive properties. The objective of this research study was to analyse the health enhancing attributes of 31 cowpeas varieties from Burkina Faso. Significant variations were observed in the phenolic content as well as the antioxidant and anti-lipid peroxidation activities amongst the cowpea varieties. Pearson correlation coefficient analysis showed that the ferric reducing ability ( r = 0.954) and anti-lipid peroxidation ( r = 0...
September 3, 2018: Foods (Basel, Switzerland)
Wojciech Rybiński, Magdalena Karamać, Katarzyna Sulewska, Andreas Börner, Ryszard Amarowicz
Phenolic compounds were extracted from seeds of 30 varieties of grass pea ( Lathyrus sativus ) into 80% ( v / v ) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu's phenol reagent and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0...
September 1, 2018: Foods (Basel, Switzerland)
Geetesh Kumar Mishra, Abbas Barfidokht, Farshad Tehrani, Rupesh Kumar Mishra
Rapid and precise analytical tools are essential for monitoring food safety and screening of any undesirable contaminants, allergens, or pathogens, which may cause significant health risks upon consumption. Substantial developments in analytical techniques have empowered the analyses and quantitation of these contaminants. However, conventional techniques are limited by delayed analysis times, expensive and laborious sample preparation, and the necessity for highly-trained workers. Therefore, prompt advances in electrochemical biosensors have supported significant gains in quantitative detection and screening of food contaminants and showed incredible potential as a means of defying such limitations...
September 1, 2018: Foods (Basel, Switzerland)
Takumi Tochio, Yoshihiro Kadota, Toshio Tanaka, Yasuhiro Koga
The concept of prebiotics was established more than 30 years ago. While the prebiotic concept has now expanded thus includes non-carbohydrate substances and diverse categories other than foods, fructooligosaccharides (FOS) have still predominantly been used as pebiotics, because the effects of FOS exclusively act through the enrichment of Bifidobacterium and Lactobacillus spp., which have been classified as beneficial intestinal commensals so far. Now the commercially available FOS products are synthetic mixture of several kinds of FOS components including 1-kestose (GF₂), nystose (GF₃) and GF₄...
September 1, 2018: Foods (Basel, Switzerland)
Diego A Moreno, Nebojsa Ilic
No abstract text is available yet for this article.
August 31, 2018: Foods (Basel, Switzerland)
Mpho Mafata, Maria A Stander, Baptiste Thomachot, Astrid Buica
Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the measurement of thiols usually consist of multiple steps of sample preparation followed by instrumental measurement. Studies have collected large datasets of thiols in white wine but not in red wine, due to the lack of availability of suitable methods. In this study, for the first time, convergence chromatography was used to measure thiols in red wine at ultratrace levels with improved sensitivity compared to previous methods...
August 30, 2018: Foods (Basel, Switzerland)
Diana Espinosa-Pesqueira, Maria Manuela Hernández-Herrero, Artur X Roig-Sagués
Two artisanal varieties of cheese made in Spain, one made of ewes' raw milk and the other of goats' raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes' milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats' milk cheeses and tyramine and cadaverine in ewes' milk cheeses...
August 30, 2018: Foods (Basel, Switzerland)
Rayane J Vital, Priscila Z Bassinello, Quédma A Cruz, Rosângela N Carvalho, Júlia C M de Paiva, Aline O Colombo
The food industry has been challenged to develop new healthy food products. Tempeh , originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh , following reference methods...
August 30, 2018: Foods (Basel, Switzerland)
Bouchra Sayed-Ahmad, Thierry Talou, Evita Straumite, Martins Sabovics, Zanda Kruma, Zeinab Saad, Akram Hijazi, Othmane Merah
The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time. The breadcrumbs were assessed for their antioxidant activity, nutritional content, textural properties, color, and sensory profiles. The addition of chia seed powder, particularly in high levels, was more effective in improving antioxidant activity compared to bread fortified with chia cakes...
August 30, 2018: Foods (Basel, Switzerland)
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