ABSTRACT The effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated. Both storage modulus (G’) and loss modulus (G”) increased gradually as pea starch increased. The rheological properties of modified starch suggested that the formation of hydrogen bonds and better cross-linked networks were

ABSTRACT This study was carried out to evaluate the effect of different pretreatments, drying methods, and storage period on physicochemical and nutraceutical properties of tomato powder. The results revealed that freeze-dried tomato powder showed significantly (p < .05) higher ash, total sugar, reducing sugar, ascorbic acid, lycopene, β-carotene, lightness (L*), redness (a*), and yellowness (b*)

ABSTRACT Freshwater fish are usually unpopular with people, mainly because of their unappealing earthy and fishy smell. Comprehensive two-dimensional gas chromatography is a relatively new analytical technique. Finally, different parts (the dorsal meat, belly meat, dark meat, skin, intestines, and gills) were investigated by comprehensive two-dimensional gas chromatography coupled with time-of-flight

ABSTRACT Addition of purple sweet potato flour has a negative effect on the technological characteristics of steamed bread. The present study researches the potential of extruded purple sweet potato flour (EP) in improving the quality of composite dough and steamed bread. Compared to unextruded purple sweet potato flour (UP), addition of EP significantly increased dough thermal temperatures and decreased

ABSTRACT To study the effect of temperature and humidity on the drying indexes and quality indexes of corn and to optimize the corn drying process, an orthogonal experiment of hot air drying with variable temperature and humidity was designed. The drying process of the actual dryer was simulated by taking the gradient of hot air temperature (x) and the gradient of absolute humidity (y) as the experimental

ABSTRACT Much attention has been recently given to the effect of diet compounds on physical and mental health. Gallic acid is a phenolic compound with antioxidant activity. This compound is widely presented in black tea leaves, green tea, apples, grapes, strawberries, and pineapples. During the past years, it has been reported that gallic acid is effective against nervous system’s disorders including

ABSTRACT The aim of this study was to investigate the changes in protein, antioxidant activity, and starch of two varieties of green wheat and wheat in vitro simulated digestion. The experiment was used a new in vitro simulated digestion process which was closer to the body’s digestive system. The protein utilization of green wheat in the beginning of digestion was lower than that of wheat. However

ABSTRACT The worldwide Greek yogurt market is a growing multi-billion-dollar industry in need of a solution for its environmentally problematic acid whey byproduct. This study evaluated the effects of concentrated Greek acid whey (GAW) substituted in lieu of water during extrusion of milk protein concentrate-based snacks. Water, unhydrolyzed GAW, and hydrolyzed GAW were used as the three liquid sources

ABSTRACT The aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and total phenolic compounds of black plum peel sharbat. Increasing the pectin concentration decreased the acidity. The results of sensory properties showed that

ABSTRACT Starches from sixteen cassava germplasms harvested at the same time in the Hainan region were evaluated for their physicochemical and structural properties. The granule morphology of all the isolated cassava starch samples showed round, bell or oval shapes and exhibited the same A-type crystalline pattern. The crystallinity range was 26.6–30.8%. The selected cassava germplasms showed a wide

ABSTRACT This study aimed at characterization, production optimization, and assessing the biopreservative potential of a broad antimicrobial spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338, isolated from fermented sourdough in Northeast region of China. Ammonium sulfate precipitation and SP SepharoseTM fast flow were adopted to purify the bacteriocin, which resulted in a 7.43-fold

ABSTRACT Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and gave purees with 27-65% higher concentrations of total carotenoids, but did not affect vitamin C and total phenolics (TP). High-pressure homogenization

ABSTRACT Chongqing hotpot is popular in China for its unique flavor of hot spicy, spicy, tasty, fragrant with mellow, savory, and increasingly attracts diners all over the world. The safety of the hotpot caused by ingredients in hotpot seasoning base (CHS), and its long heating process at high temperature is always an issue. One hundred groups of Chongqing CHS were collected and the hazard factors

ABSTRACT Date Palm (Phoenix dactylifera) is one of the important fruit enriched with an impressive list of essential nutrients and a wide range of phenolic compounds with high antibacterial compounds. In order to provide further detailed information on phenolic compounds and antibacterial activities of Date Palm (Phoenix dactylifera), the current study was devoted to investigate and compare three different

ABSTRACT To analyze the influencing factors of impact force on potatoes, a mathematical model between the impact peak force Fm, the potato mass m and the drop height h was established as Fm=kmh. A single-factor impact test was carried out, and the models for Fm, m and h were presented as Fm=318.36m+9.8 and Fm=306.56h. Taking the combination form mh of m and h as the test factor, the Fm of two potato

ABSTRACT Foodborne botulism is a potentially fatal illness caused by consuming food with neurotropic exotoxins produced by Clostridium botulinum and other species capable of producing botulinum toxins. Its incidence in Poland has decreased but new cases are still noted. The purpose of this paper is to provide a detailed information on epidemiological data and clinical features of patients with botulism

ABSTRACT Persimmon (Diospyros kaki) leaves contain several bioactive components that have beneficial effects on human health. However, the leaves are mainly consumed in low quantities, as tea and food additives. To increase the intake of persimmon leaves, it is necessary to diversify their processing and preservation methods. This study assessed the effects of different sodium chloride (NaCl) concentrations

ABSTRACT Dairy products enriched with minerals and probiotics play an important role in the development of functional foods. Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillus rhamnosus are probiotic cultures that have documented positive effects on human health. It also provides the right amount of calcium, which ensures the proper functioning of the human body. The aim of this study was

ABSTRACT The evolution of volatile compounds during the ripening of Chinese horse bean-chili-paste (CHCP) was investigated in this study. GC×GC-TOF/MS allowed an identification of 748 volatiles in three CHCP samples, respectively, ripened for 3 months (M3), 12 months (M12) and 24 months (M24), and it showed that a longer ripening resulted in a richer diversity of the volatiles. In addition, M3 contained

ABSTRACT The current study was aimed to enzymatically modify maize flour by using amylase and pullulanase in combination for increasing the yield of resistant starch type III (EM-RSIII). The enzymatic treatment imparts unique desired physicochemical properties to the maize flour including resistant starch content, amylose content, milk, oil, and water interaction ability. The sensory analysis was performed

ABSTRACT The objective of this study was to investigate the influence of granule-bound starch-binding domain fusion gene expression on the structure and properties of potato starch. The glgB/GASBD fusion gene and the glgB gene for control were transferred into the potato cultivar Desiree using Agrobacterium-mediated method, which were expressed in potato tubers driven by the potato granule-bound starch

ABSTRACT Sulfur dioxide is widely used as a preservative in winemaking owing to its antioxidant and antimicrobial properties. However, it exerts adverse effects on health, causing dermatitis, urticaria, angioedema, diarrhea, and abdominal pain. In the present study, we used α-pinene, which is a fragrant monomeric compound derived from fruit-aroma compounds, as an alternative for SO2 in white wine fermentation

ABSTRACT Adulteration of honey is a major problem in the food industry. The purpose of the present study was to classify different types of monofloral honey based on physicochemical characterization and analysis of phenolic compounds coupled with chemometrics methods. The methods for classification were trialed on a wide range of honey samples from different floral origins. For thyme, jujube, coriander

ABSTRACT Storage is an important issue for ginkgo nuts industry because it is critical to enabling a year-round supply and the next year of cultivation. An investigation into the crude protein content and amino acids profile in ginkgo nuts after different storage times in terms of varieties was carried out in this work. The crude protein content was generally increased during storage while an opposite

ABSTRACT This study aimed to screen the in vitro antioxidant and antimicrobial activities of ethanolic extracts from 20 plants and three herbal commercial products empirically used for aquaculture improvement in Vietnam. The results of 2,2-diphenyl-1-pycrylhydrazyl (DPPH) radical scavenging assays showed that Phyllanthus amarus extract was the strongest antioxidant, followed by four extracts in the

ABSTRACT The polyacrylamide (AAm)-chitosan (CS)-N,N′-methylene bisacrylamide (Bis) bilayer shape memory hydrogel actuators with high mechanical strength were successfully prepared via efficient in-situ free radical polymerization. The hydrogels exhibited high swelling and shape memory bending/unbending properties. Increasing Bis contents enhanced the crosslinking density and maintained the hydrophilic

ABSTRACT Soy and maize are the most cultivated genetically modified (GM) crops in the world, which are commonly used in many food products. Establishing regulations for food products containing transgenic materials are obligatory in many countries in order to provide consumers with information. For this purpose, an accurate qualitative polymerase chain reaction (PCR) method was applied to investigate

ABSTRACT Nowadays, consumers demand honey peach wines with a certain amount of bioactive ingredients, typical color, soft tannins, and fruit scents, but these wines can only be obtained from honey peaches with the optimal maturity. The goal of this study was to determine the differences between quality indexes and aroma characteristics of honey peach wines produced from different mature fruits. Honey

ABSTRACT Water adsorption properties are necessary for determining and analyzing water sorption in dried and roasted cocoa beans during storage. Thus, this study aimed to determine the water adsorption isotherms and thermodynamic properties at temperatures of 25, 30, and 40°C and water activities between 0.10 and 0.85 using dynamic dew point method. Thirteen different models were fitted to experimental

ABSTRACT This research was undertaken to investigate the cooking properties, lipid oxidation, fatty acid profile, texture, and rheological behavior of fat-reduced frankfurter containing whole banana flour (WBF), pulp banana flour (BPF), and peel banana flour (BSF) obtained from unripe fruit and pre-emulsified sunflower oil. The addition of WBF, BPF and BSF in association with pre-emulsified oil lowered

ABSTRACT L-glutamate, the major neurotransmitter in humans, becomes excitotoxic when present outside of protein in excess of what the healthy human was designed to accommodate; amounts readily available to consumers who ingest multiple free-glutamate-containing ingredients during a day. Studies have demonstrated that excitotoxins ingested by a mother will pass to the fetus across the placenta and pass

ABSTRACT Meretrix meretrix with three shell colors (mottled shell, red shell, yellow shell) were analyzed for nutritive and taste attributes. Additionally, the influence of cooking on the taste active components was also evaluated. The three kinds of clams had higher crude protein contents. Alanine, glutamic acid, arginine, 5ʹ-adenosine monophosphate, Cl−, Na+, K+ and PO43- were the major taste compounds

ABSTRACT To prevent the degradation, snakehead fish fillets were infiltrated in 4% chlorogenic acid solution for 10, 20, and 30 min; which correspond to chlorogenic acid concentration of 0.2%, 0.5%, 0.7% in the infiltrated samples, respectively. Treated fish fillets were then stored at 2 ± 0.5°C for 2 weeks and were evaluated for total volatile base nitrogen (TVB-N), trimethylamine (TMA), pH, acid

ABSTRACT The aim of this study was to compare traditional and commercial kefir products and their microbiological compositions along with their inhibitory activities against various pathogens. Different media and inhibitory conditions were used for identification of microbiological groups. Each microbiological group was subjected to gram and fluorescence staining. Biochemical identification was performed

ABSTRACT In engineering and agriculture, morphological properties are the important characters in studying physical properties of the products. The use of image processing and machine vision technique to measure appearance and morphological properties of objects has become very common in recent years. The purpose of this study was to predict the diameters, area and perimeter of spherical objects using

ABSTRACT In order to investigate the taste compounds of 18 strong fragrance spices, high performance liquid chromatography was used to determine the content of free amino acids, nucleotides and organic acids. Cluster analysis was used to classify on the basis of similar data. The results showed that the content of free amino acid in tarragon was the highest, 44.97 g/kg, followed thyme, 11.88 g/kg.

ABSTRACT The aim of this study was to determine the influence of shell freezing and non-shell freezing methods on the location/distribution of ice crystals and quality properties (microbiological analysis and physiochemical properties (pH, total volatile bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), water holding capacity (WHC)) during the superchilling

ABSTRACT The moisture content of grain is one of the most important factors determining quality, grade, and price and affecting the physical appearance such as the morphology and color of grain kernels. The objective of this study was to evaluate the correlation between moisture content and image characteristics of corn kernels. A simple and inexpensive machine vision system was set up to obtain images

ABSTRACT Nine different batches of both salted and unsalted goat cream butter were produced by continuous churning of cream from goat milk, and stored in closed plastic containers at 5°C for 0, 1, 3, 6 months. Color (CIE, L*a*b*), instrumental texture, and peroxide value (PV) were measured. Fatty acid compositions and volatile compounds of goat cream butter were analyzed using fatty acid methyl ester

ABSTRACT Total volatile basic nitrogen (TVB-N) level rapid evaluation on chicken meat based on gas sensor array (GSA) technique was studied in this paper. GSA responses to chicken meat stored at 4°C were examined for 5 days. TVB-N content was synchronously measured by chemical examination. Principal component analysis (PCA) and non-linear double-layered cascaded serial stochastic resonance (DCSSR)

ABSTRACT A new method to stabilize ferulic acid (FA) in the aqueous phase by encapsulating FA into β-cyclodextrin was developed to prepare ferulic acid-β-cyclodextrin inclusion complexes (FCICs), and the potential applications of FCIC as a preservative in hairtail (Trichiurus lepturus) were tested. The antibacterial properties of specific spoilage bacteria in hairtail were analyzed. FCIC possessed

ABSTRACT In this study, visible/near-infrared (Vis/NIR) hyperspectral imaging was used for the nondestructive detection of storage time of strawberries. Storage time was calculated immediately after freshly picking. Support vector machine (SVM) with multiplicative scatter correction can differentiate strawberries of different storage time with an accuracy of 100%. Then, the model developed by partial

ABSTRACT The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology

ABSTRACT Garlic and onion are the popular ingredients and spices world wide with their specific flavour. Plants of the Allium produce many chemical compounds related with characteristic taste and flavour. They involved many metabolites such as organic acid, sugar and amino acid. The growth environments of products affect content of constituents. 1H high resolution NMR spectroscopy based on metabolomics

ABSTRACT A new analytical approach for the species discrimination of Ganodermataceae mushroom was developed by using data fusion strategy based on attenuated total reflectance Fourier transform infrared ATR-FTIR and ultraviolet–visible (UV–vis) spectroscopy, and applying the chemometric tools. The optimization for determination of UV–vis spectra was described. The multivariate discrimination ways used

ABSTRACT In this study, the aroma volatile compounds of commercial Chinese traditional fermented fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and quantified by GC-MS combined with headspace solid-phase microextraction. Esters and alcohols presented over 50 percent of the overall aroma in concentration. With the calculation of odor activity values

ABSTRACT The number and use of medicines based on natural products such as plants have increased as scientific evidence indicates that they have various bioactive compounds with biological activities. This study determined the content of five phenolic compounds and two major steviol glucosides in S. rebaudiana (INIFAP-C01 variety): Extracts from Muna: aqueous and ethanolic extracts of leaves and stems

ABSTRACT Surfactin as a nonvolatile cyclic lipopeptide has attracted great attention over the past few decades. This work focused on identification, quantification, and tracing of surfactin in Moutai liquor by ultra-performance liquid chromatography coupled with triple quadrupole tandem mass spectrometer. Our results showed that surfactin was mainly produced in Daqu making stage and stacking fermentation

ABSTRACT In the present study, the nutritional and phenolic composition as well as the antioxidant activity of sweet potato leaves (SPL) harvested in 3 different periods were determined and compared. Furthermore, gray relational analysis was used to compare the comprehensive nutritional value. Results showed SPL HP1 had the highest protein value (30.8 ± 0.4 g/100 g dw), while SPL HP3 had the highest

ABSTRACT Sulfur dioxide (SO2) is an efficient additive that is used during winemaking to prevent microbial contamination as well as the oxidation and color changes caused by enzymatic and nonenzymatic reactions. However, this compound can cause allergic reactions to humans. In this study, α-pinene, a monomeric compound derived from fruits, was used to be an alternative for sulfur dioxide in red wine

ABSTRACT Curcuma mangga is a medicinal plant, and its rhizomes are often used to treat various conditions, such as fever, thorax pain, itching, stomachaches, skin diseases, gout, and asthma. Although C. mangga is commonly used, information on the relationship between its chemical constituents and the bioactivities of the rhizomes is still limited. The extraction solvents used have a strong effect on

ABSTRACT The effects of modified atmosphere packaging (MAP) and transportation conditions on the quality of fresh-cut (FC) purple cabbage during cold-chain transportation at 4°C for 20 days were investigated. The weight loss and respiratory intensity of FC purple cabbage were found to be significantly prevented and inhibited, measuring from 0% and 5.92 mg CO2 kg−1 h−1 to 3.47% and 5.05 mg CO2 kg−1 h−1

ABSTRACT In the present study, the contents of amino acids, fatty acids, polysaccharides, polyphenols, and flavonoids were compared in tartary buckwheat bran and flour before and after baking. The results showed that the contents of all the bioactive compounds in raw tartary buckwheat bran were higher than that in raw tartary buckwheat flour, except for polysaccharides. Thermal treatment caused a significant

ABSTRACT In this study, the influence of Na content in dry-cured beef by partial replacement with KCl, L-lysine, and L-histidine was investigated. Dry-cured beef aged over 57 days, compared to the control groups (100% NaCl), salt-substituted groups (SS, 39.7% of NaCl, 51.3% of KCl and a blend of 7% L-lysine and 2% L-histidine) had a significant impact on the taste thresholds, relative odor activity

ABSTRACT Spicy foods are very popular in many countries of the world, but there is still a lack of a simple and intuitive unit to characterize the pungency degree of spicy foods. In this study, the pungency degrees of Spicy Hotpot were evaluated by a large-scale consumer testing, and six levels of pungency degree were graded and connected with contents of main capsaicinoids (CMC) in Spicy Hotpot, from

ABSTRACT Sugar alcohols, also known as polyols, have been widely applied in food products for their unique properties. In this work, the effect of soaking treatments composed of the sugar alcohols xylitol, sorbitol, erythritol, lactitol, mannitol, maltitol, and isomaltitol on the quality properties of peeled Pacific white shrimp during frozen storage were evaluated. Samples treated with water and sodium

ABSTRACT This research investigated the enzymolysis kinetics of high-intensity ultrasound (HIU)-assisted alkali pretreatment Ovalbumin (OVA) through using Alcalase, and its structural and functional properties. The structural characteristics of OVA were performed with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), surface hydrophobicity, Fourier Transform Infrared, and differential

ABSTRACT A real-time aroma monitoring system to control a microwave combined with hot air drying (MHAD) process of carrot was designed. The samples were first dried at four fixed temperature gradients of 2°C/mm, 4°C/mm, 6°C/mm and 8°C/mm to investigate the effect of temperature gradient on the aroma diffusion. Carrot samples could be dried in a shorter time from 140 min to 100 min from low-temperature

ABSTRACT Surfactant-assisted enzymatic hydrolysis was used to extract the flavor compounds from piper nigrum L. The extraction conditions were optimized through orthogonal and single-factor experiments. The extracted piperine content, measured with High-Performance Liquid Chromatography (HPLC) and UV spectrophotometric, was used as experimental index. The optimized conditions were as follows: the amount

ABSTRACT This research aims to assess the effect of Pichia guilliermondii treatment on the improved disease resistance of the peach fruit and to explore the biocontrol mechanisms. Infection rate and lesion diameter of the yeast-treated fruit were substantially inhibited after Rhizopus stolonifer and Penicillium expansum infection, respectively. A significant increase in endogenous salicylic acid (SA)