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Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin J. Food Qual. (IF 3.3) Pub Date : 2024-3-18 Rachidatou Karimou, Agossou Damien Pacôme Noumavo, Kowiou Aboudou, Bawa Boya, Funkè Faïzatou Assouma, Hafiz Adio Salami, Basile Boni Saka Konmy, Hermance Y. Houngbo, Adolphe Adjanohoun, Lamine Baba-Moussa, Haziz Sina
Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualities of fermented porridges produced in northern Benin. Various nutritional tests and the identification of different microorganisms have gained insights
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Detection of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in Inactivated Fermented Milk Using Fluorescence Quantitative Loop-Mediated Isothermal Amplification J. Food Qual. (IF 3.3) Pub Date : 2024-3-18 Shuaikang Zhou, Lianxia Hu, Yuling Xue, Dong Zhang, Baokuo Song, Mengyang Wang, Qingbin Yuan, Yibing Ning, Shijie Wang
Currently, no effective method exists to detect and monitor fermentation probiotics and evaluate the quality of inactivated fermented milk. Therefore, in this study, a fluorescence quantitative loop-mediated isothermal amplification (FQ-LAMP) method was developed to detect Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The specificity of LAMP primers for L. bulgaricus and
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Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters J. Food Qual. (IF 3.3) Pub Date : 2024-3-15 Farzana Siddique, Ashiq Hussain, Amer Ali Mahdi, Mansoor Hassan, Saima Noreen, Tahira Siddique, Syeda Ayesha Batool, Shazia Yaqub, Faiza Iftikhar Gorsi, Samina Kauser, Haya Fatima, Sameh A. Korma
Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of
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Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta J. Food Qual. (IF 3.3) Pub Date : 2024-3-15 Sogand Alizadeh, Asiye Ahmadi-Dastgerdi, Sara Reisi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, Shiva Tahriri
Amaranth is one of the gluten-free pseudocereals and is suitable for celiac disease. This research aimed to investigate the effect of amaranth flour in concentrations of 0 (C), 10 (A10), 15 (A15), and 20% (A20) on the rheological, physicochemical, and sensory characteristics of functional pasta during 3 months. The prepared pasta was analyzed for its quality characteristics such as chemical composition
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A Comprehensive Narrative Review on the Hazards of Bee Honey Adulteration and Contamination J. Food Qual. (IF 3.3) Pub Date : 2024-3-7 Ionela-Daniela Morariu, Liliana Avasilcai, Madalina Vieriu, Vasile Valeriu Lupu, Ileana Ioniuc, Branco-Adrian Morariu, Ancuța Lupu, Paula-Cristina Morariu, Oana-Lelia Pop, Vladut Mirel Burduloi, Iuliana Magdalena Starcea, Laura Trandafir
Honey bees are renowned for producing a remarkable substance known as bee honey, which stands as a functional food celebrated for its numerous health benefits. This natural wonder possesses a spectrum of advantageous properties, including anti-inflammatory, antioxidant, analgesic, antibacterial, and wound-healing qualities. However, in our modern era of heightened utilization of bee products, a new
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Determination Methods and Influencing Factors of Grain Mechanical Properties J. Food Qual. (IF 3.3) Pub Date : 2024-3-7 Peng Gao, Shuangqi Tian, Xing’ao Xue, Jing Lu
Grain is extremely vulnerable to external loads during production and processing, resulting in the deterioration of grain quality. Deteriorated grain not only affects the economic value of grain but also affects the safety of storage. This has a very important relationship with the biomechanical properties of grains. It is of great significance to explore the mechanical properties of grain under different
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Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources J. Food Qual. (IF 3.3) Pub Date : 2024-2-29 Yanli He, Hongyan Qin, Jinli Wen, Lin Wang, Weiyu Cao, Shutian Fan, Wenpeng Lu, Jiaqi Li, Changyu Li
The nutritional value and flavor and texture characteristics of fruits from different Actinidia argute resources were scientifically evaluated and compared. Using 35 A. arguta fruits as materials, the amino acid composition and content were determined by an automatic amino acid analyzer, and differentiation analysis, amino acid nutritional value evaluation, TAV flavor analysis, correlation analysis
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Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry J. Food Qual. (IF 3.3) Pub Date : 2024-2-29 Abdulsudi Issa-Zacharia
The food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efficacy. These issues arise from exposure to organic matter in wash water, light, or air. As an innovative and promising
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Effect of Coating and Coated Paperboard Packaging on the Quality of Grapes and Apple during Storage J. Food Qual. (IF 3.3) Pub Date : 2024-2-27 Soriful Islam, Md Shakil, Md Sazzat Hossain Sarker, Md Faridunnabi Nayem, Tanjina Akter, Ishmam Haque Sachcha, Sabina Yasmin
Edible coatings and active packaging have become more prevalent in response to changing consumption patterns and market trends to enhance the quality and safety of fresh products. In this work, we investigated the effect of aloe vera gel (AVG) coating and paraffin wax-coated paperboard (PWB) packaging on the postharvest quality attributes of both grapes and apples during storage. The fruits were coated
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Changes in Techno-Functional Characteristics of Cow Colostrum Powder Prepared by Freeze Drying J. Food Qual. (IF 3.3) Pub Date : 2024-2-15 Anamika Das, Raman Seth, Ayon Tarafdar, Swarnima Dey, Yogesh Kumar, Ranjna Sirohi
The present study investigates the characteristics of freeze-dried bovine colostrum powder prepared from the first three milkings of Karan fries cattle at different intervals. Bioactive components of bovine colostrum are heat sensitive, and therefore, in order to retain the biological activity of different components, it should be subjected to minimal nonthermal treatment. In this study, the optimum
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Application of Near-Infrared Spectroscopy to Rapidly Classify the Chinese Quince Fruits from Different Habitats J. Food Qual. (IF 3.3) Pub Date : 2024-2-7 Songfeng Diao, Xiaoqian Tang, Lin Huang, Yanjie Li, Xiongfei Fan, Wenhao Shao
The ecological habitats of Chinese quince (Chaenomeles speciosa Nakai) fruits affect their phenotype. Currently, limited or no rapid method exists for classifying Chinese quince fruit from different ecosystems. This study developed a partial least squares discriminant analysis (PLS-DA) classification model to effectively and nondestructively classify 663 Chinese quince fruit samples from six environments
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Modified Gegen Qinlian Decoction Ameliorates DSS-Induced Ulcerative Colitis in Mice by Inhibiting Ferroptosis via Nrf2/GPX4 Pathway J. Food Qual. (IF 3.3) Pub Date : 2024-2-7 Jinke Huang, Jiaqi Zhang, Zhihong Liu, Jing Ma, Fengyun Wang, Xudong Tang
Objective. Ferroptosis, a form of programmed cell death, is considered a novel target for the treatment of ulcerative colitis (UC). The aim of this study was to explore whether modified Gegen Qinlian decoction (MGQD) ameliorates UC in mice via mediating ferroptosis. Methods. Mice with dextran sulfate sodium- (DSS-) induced colitis were administered with MGQD for seven days. Subsequently, iron, malondialdehyde
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BLSENet: A Novel Lightweight Bilinear Convolutional Neural Network Based on Attention Mechanism and Feature Fusion Strategy for Apple Leaf Disease Classification J. Food Qual. (IF 3.3) Pub Date : 2024-2-6 Tianyu Fang, Jialin Zhang, Dawei Qi, Mingyu Gao
Accurate identification of apple leaf diseases is of great significance for improving apple yield. The lesion area of the apple leaf disease image is small and vulnerable to background interference, which easily leads to low recognition accuracy. To solve this problem, a lightweight bilinear convolutional neural network (CNN) model named BLSENet based on attention mechanism is designed. The model consists
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Determination of 60 Food-Borne Stimulant Drug Residues in Animal-Derived Foods by Solid-Phase Extraction Purification and Ultra-High-Performance Liquid Chromatography-Quadrupole/Orbitrap High-Resolution Mass Spectrometry J. Food Qual. (IF 3.3) Pub Date : 2024-2-1 Liangna He, Qiang Li, Junmei Ma, Meirong Cao, Lixin Fan, Xiaowei Ren, Guohua Shi, Yan Zhang
A method for the rapid screening and confirmation of 60 food-borne stimulants in animal-derived foods was developed using the ultra-high-performance liquid chromatography-quadrupole/orbitrap high-resolution mass spectrometry (UPLC-Q/Orbitrap HRMS). After enzymatic hydrolysis at 37°C for 16 h, the samples were extracted with acetonitrile solution. The extraction solution was purified by PRiME HLB pass-through
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Uncovering the Multitarget Therapeutic Mechanism of Tong-Xie-Yao-Fang on Irritable Bowel Syndrome J. Food Qual. (IF 3.3) Pub Date : 2024-1-31 Xiangxue Ma, Jinke Huang, Haomeng Wu, Xia Li, Fengyun Wang, Xudong Tang
Background. This study investigated the pharmacological mechanisms of Tong-Xie-Yao-Fang (TXYF) against irritable bowel syndrome (IBS). Methods. The chemical profile of TXYF was identified through UHPLC-QTOF-MS. Next, the obtained chemical profile served as the basis for network pharmacological analysis. Finally, the predictive performance of network pharmacology was validated by conducting molecular
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Evaluating Benefits and Risks of Polyunsaturated Fatty Acids and Methyl Mercury from Fish and Seafood Consumption in Peninsular Malaysia J. Food Qual. (IF 3.3) Pub Date : 2024-1-31 Nurul Izzah Ahmad, Noraishah Mohammad Sham
The risks and benefits associated with methyl mercury (meHg) and polyunsaturated fatty acid (PUFA) from seafood consumption were assessed in adults and adolescents from Peninsular Malaysia. Seafood samples were collected for meHg analysis while the consumption survey was conducted among adults and pupils ≥10 years old. Long-chain omega-3 fatty acids (LC ω-3 PUFA; DHA and EPA) data were obtained from
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Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology J. Food Qual. (IF 3.3) Pub Date : 2024-1-29 Menglu Yang, Yuan Mei, Haimei Lai, Yali Wang, Yuli Huang, Xueqing Zeng, Lihong Ge, Nan Zhao
Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However, there were merely 25 codetected compounds determined among a total of 318 aroma compounds because of
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Listeria Contamination in Milk-Processing Chain and Proficiency in Listeria monocytogenes Decontamination of Small-Scale Milk Retailers J. Food Qual. (IF 3.3) Pub Date : 2024-1-25 Suppada Kananub, Papavarin Lertsakkongkul, Patsara Aryatawong, Wilailak Horhirunkhajohn, Nayika Pinniam, Praphaphan Krajanglikit, Kamonrat Sonthong, Suwicha Kasemsuwan
Listeria spp. is an important foodborne bacterium. This microorganism can be discarded from milk using high temperatures such as pasteurization. The milk-processing methods of many small-scale retailers lack quality control. This study was to survey Listeria contamination at the farm and retailer levels. The retailers were to be interviewed for knowledge, attitude, and practice as well. Finally, we
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Pesticide Residues and Associated Public Health Risks in Vegetables from Irrigated Farms Adjacent to Rift Valley Lake Ziway, Ethiopia J. Food Qual. (IF 3.3) Pub Date : 2024-1-22 Asrat Fekadu Demsie, Girma Tilahun Yimer, Solomon Sorsa Sota
The overuse of pesticides has resulted in the accumulation of harmful residues in vegetables, which requires monitoring to assess the risks to human health. This article presents the levels of 35 pesticide residues in 15 composite vegetable samples from irrigated farmlands adjacent to Lake Ziway, Ethiopia, using the QuEChERS extraction method (Quick, Easy, Cheap, Effective, Rugged, and Safe) and then
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Optimal Food Matrix Model for Digestibility and Bioavailability of Calcium and Zinc J. Food Qual. (IF 3.3) Pub Date : 2024-1-4 Muzna Khan, Nazir Ahmad, Mahr Un Nisa, Aalia Jadaan
The nutrient deficiency resulting from inappropriate dietary intake leads to major risk factors of malnutrition and poses many serious threats and challenges to human health and capabilities. Malnutrition can be prevented through efficient accessibility and bioavailability from different food matrices. The objective of this study was to assess the digestibility and bioavailability of calcium and zinc
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Physicochemical Characteristics and Nutritional and Biological Properties of Fish Oils in Cameroon: An Overview J. Food Qual. (IF 3.3) Pub Date : 2023-12-30 Fabrice Fabien Dongho Dongmo, Aymar Rodrigue Fogang Mba, Jules Christophe Manz Koule, Fabrice Hervé Njike Ngamga, Boris Simo Noutsa, Diana Ngo Hagbe, Ronice Zokou, Ousman Tamgue, Modeste Lambert Sameza, François Tchoumbougnang, Rosalie Anne Ngono Ngane, Inocent Gouado
Due to their significant health benefits, fish oils have garnered increasing interest in recent decades. However, Cameroon’s fish oil market remains insignificant, and the few available products are imported, despite the country’s abundant marine resources. Additionally, research on Cameroonian fish oils is relatively recent and scarce. Therefore, this manuscript provides an overview of research on
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Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds J. Food Qual. (IF 3.3) Pub Date : 2023-12-27 Wiyeh Claudette Bakisu Muala, Tonfack Djikeng Fabrice, Noumo Ngangmou Thierry, Ngangoum Eric Serge
Afrostyrax lepidophyllus seed is a nontimber forest product which has a strongly ferocious smell of garlic or onion. It is widely used in central and west Africa in traditional medicine and as spices. The seeds used as spices are generally roasted in order to improve their flavor or aroma. However, roasting conditions vary and also affect the quality of the final product. In order to define the best
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Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent J. Food Qual. (IF 3.3) Pub Date : 2023-12-21 Waqar Ahmed, Muhammad Asim Shabbir, Rana Muhammad Aadil, Muhammad Anjum Zia, Anubhav Pratap-Singh
The quality of fats and oils is a critical aspect of the food processing industry and consumer health. Fat degradation, particularly through oxidation, impacts various quality parameters, including color, taste, flavor, aroma, quality, and appearance. To address this issue, a study was conducted using five degraded fats/oil (DF/O) commodities as the target for an adsorption process. These commodities
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Difference in Quality and Volatile Flavor Compounds of Zingiber officinale Roscoe with Different Drying Methods J. Food Qual. (IF 3.3) Pub Date : 2023-12-20 Jiani Chen, Jinhua Wang, Yonghui Ge, Hongrui Ping, Wenxuan Liu
In order to study the effect of different drying methods on the quality of ginger (Zingiber officinale Roscoe) in Guizhou Province, the study comparatively analyzed the edible quality, functional components, and volatile flavor compounds of dried ginger. The results revealed that vacuum freeze-drying (VFD) was superior to vacuum microwave drying (WAD), hot air drying (HAD), and natural drying (ND)
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Moricandia sinaica (Boiss.): A Potent Source of Hypoglycaemic and Antidiabetic Remedy J. Food Qual. (IF 3.3) Pub Date : 2023-12-15 Riaz Ullah, Abdelaaty A. Shahat, Ahmed A. Hammad, Ali S. Alqahtani, Fahd A. Nasr, Mohammed S. Alharbi, Mohammed R. Alhuzani, Akash Tariq
Here, we evaluated the antidiabetic and hypoglycaemic activities of Moricandia sinaica, a species of the Brassicaceae family, for the first time. The hypoglycaemic and antidiabetic activities of the M. sinaica shoot’s methanol extract (MOR-1), butanol fraction (MOR-2), and aqueous fraction (MOR-3) were examined against streptozotocin-induced diabetes model in albino Swiss mice. The mice were divided
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Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa) J. Food Qual. (IF 3.3) Pub Date : 2023-12-5 James Ronald Bayoï, Benedicte Musette Danla
“Bili-bili” and “cochette” are two traditional beers made from sorghum and rice, respectively. Despite the socioeconomical interest of these drinks, limited studies have been conducted to elucidate their quality and safety. To fill these gaps, the quality features and the safety status of both beers were assessed. After a reasoned field survey, the samples from various locations in Maroua were collected
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Chitosan-Bidens pilosa Extract-Based Coating with Enhanced Free Radical Scavenging, Antifungal, and Water Barrier Properties: Metabolite Profiling, Film Characterization, and Raspberry Preservation J. Food Qual. (IF 3.3) Pub Date : 2023-11-30 Kwanele A. Nxumalo, Olaniyi A. Fawole
Chitosan (Ch) was functionalized with Bidens pilosa (BP) extract at 1, 3, or 5% to form Ch-1 BP, Ch-3 BP, and Ch-5 BP, respectively. Ch without plant extract was used as a control. The composite films were characterized and tested for antifungal properties in the agar disc diffusion approach and antioxidant capacity in the 2,2-diphenyl-1-picrylhydrazyl assay. Chitosan films fused with B. pilosa extract
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Carob (Ceratonia siliqua L.) Seed Constituents: A Comprehensive Review of Composition, Chemical Profile, and Diverse Applications J. Food Qual. (IF 3.3) Pub Date : 2023-11-21 Salah Laaraj, Souad Salmaoui, Mohamed Addi, Chaimae El-rhouttais, Aziz Tikent, Amine Elbouzidi, Mohamed Taibi, Christophe Hano, Younes Noutfia, Kaoutar Elfazazi
Carob (Ceratonia siliqua L.) is a tree species native to the Mediterranean region and belongs to the Fabaceae family. The tree is well-known for its sweet and nutritious fruits, which have been used for long time as a nutritious food. In addition to the edible fruits, the carob tree also produces seeds that are highly prized for their ability to produce carob gum (locust bean gum). The carob seed consists
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Examining the Optimal Amount of Moringa Leaf Extract to Improve the Morphological and Inner Quality of Cabbage (Brassica oleracea var. capitata) J. Food Qual. (IF 3.3) Pub Date : 2023-11-21 Arshad Abdulkhalq Yaseen, Ágota Kovácsné Madar, Đorđe Vojnović, Mária Takács-Hájos
Moringa leaves contain a proper amount of antioxidants, amino acids, vitamins, hormones, macronutrients, and micronutrients. Therefore, it is applied as a natural, inexpensive, and simple-to-make biostimulant to boost nutritional value and growth parameters in a variety of plants. The main purpose of this study is to determine the optimal concentration of Moringa oleifera L. leaf extract (MLE) as an
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Genomic Diversity and Virulence Genes Characterization of Bacillus cereus sensu lato Isolated from Processing Equipment of an Algerian Dairy Plant J. Food Qual. (IF 3.3) Pub Date : 2023-11-17 Nassima Didouh, Rachid Achek, Francesco Celandroni, Emilia Ghelardi, Diletta Mazzantini, Florence Postollec, Boumediene Moussa-Boudjemaa, L. Irène I. Ouoba, Herbert Tomaso, Jörg Linde, Hosny El-Adawy
Bacillus cereus is a ubiquitous spore-forming bacterium causing food spoilage. In this study, seventeen B. cereus were isolated from dairy processing equipment in Algeria and characterized. The pathogenic potential genes encoding hemolysin, nonhaemolytic enterotoxin, cytotoxin K and emetic toxin were investigated by PCR. Phylogeny and genetic markers for antimicrobial resistance and virulence were
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Microbial Quality of Some Fresh-Cut Ready-to-Eat Fruits Sold in Some Markets and Bus Terminals in the Kumasi Metropolis, Ghana J. Food Qual. (IF 3.3) Pub Date : 2023-11-10 Kwadwo Boampong, Godwin Essiaw-Quayson, Vida Sarpong, John Asiedu Larbi
The consumption of fruits is an important source of vitamins and micronutrients. Despite their health benefits, fruits have been linked to food-borne infections, particularly when untreated animal excreta are used in their cultivation and not properly washed before consumption. This study aimed to evaluate the parasitological, fungal, and bacteriological quality of some fresh-cut ready-to-eat fruits
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Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes J. Food Qual. (IF 3.3) Pub Date : 2023-11-4 Muhammad Younis, Khurram Afzal, Muhammad Tauseef Sultan, Roshina Rabail, Saeed Akhtar, Tariq Ismail, Muhammad Usman Khalid, Muhammad Asim Shabbir, Rana Muhammad Aadil
The current research focused on improving the nutritional quality of cupcakes by using micronutrient-rich vegetables, specifically purslane’s leaves and stems. The purslane leaves and stems were sun-dried and analyzed for their proximate, mineral, and antioxidant potential. After conducting preliminary trials, flour blends supplemented with purslane powders ranging from 2 to 4% were evaluated for their
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Revelation of Genotype × Environment Interaction in Linseed (Linum usitatissimum L.) Under Conventional and Natural Farming Production Systems in the North-Western Himalayas J. Food Qual. (IF 3.3) Pub Date : 2023-11-4 Garima Thakur, Satish Paul, R. K. Gautam, Sapna Langyan
The development of superior genotypes for use in plant breeding programmes is significantly influenced by the genotype in environment (G × E) interaction. The effects of G × E complicate the improvement of linseed as an important oilseed crop. The present study aimed at assessing the G × E interaction of 30 linseed genotypes for seed yield traits and oil content under conventional and zero-budget natural
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Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan J. Food Qual. (IF 3.3) Pub Date : 2023-11-3 Taha Rababah, Muhammad Al-U’datt, Sana Gammoh, Tayma’a Khatatbeh, Ghazi Magableh, Ali Almajwal, Sevil Yücel, Numan AL-Rayyan
Pomegranate juice (PJ) is the major pomegranate product that offers a simple way to consume pomegranate’s biologically active compounds, obtained from arils. In this study, we objectively investigate the physiochemical properties such as pH value, total soluble solids, color parameters, fructose and glucose contents, hydroxymethyl furfural (HMF) content, and viscosity. Also, the phytochemical content
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Comparison of DNA Extraction Methods for the Detection of Canned Tuna Species with DNA Mini-Barcoding J. Food Qual. (IF 3.3) Pub Date : 2023-11-2 Aubrey J. Emmi, Biola Fatusin, Rosalee S. Hellberg
Tuna is susceptible to species mislabeling due to its high demand, quick rate of production, and wide range of price points. DNA barcoding, a sequencing-based technique, allows for the detection of species mislabeling by targeting a standardized region of DNA. A mitochondrial control region (CR) DNA barcode has been found to be capable of species discrimination for tuna, but it is challenging to recover
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Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese J. Food Qual. (IF 3.3) Pub Date : 2023-10-30 Muhammad Nadeem, Tahir Mahmood Qureshi, Sahar Sarfraz, Salim Ur-Rehman, Abdul Rehman, Faiqa Malik, Aqsa Iqbal, Naushad Ahmad, Asad Nawaz, Azhari Siddeeg
Kinnow peel oil has been reported to possess antimicrobial and antioxidant activities due to presence of many bioactive compounds. Therefore, the experiments reported in this research paper aimed to investigate the shelf stability and antioxidant potential of Cheddar cheese coated with Kinnow peel oil at various concentrations (0.2%, 0.4%, and 0.6%). The physicochemical characteristics, microbial counts
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Comparative Estimation of Nutritionally Important Chemical Constituents of Red Seaweed, Gracilariopsis longissima, Affected by Different Drying Methods J. Food Qual. (IF 3.3) Pub Date : 2023-10-27 Md. Rahamat Ullah, Mousumi Akhter, Abu Bakker Siddique Khan, Farhana Yasmin, Md. Monjurul Hasan, Aovijite Bosu, Mohammed Ashraful Haque, Md. Mohidul Islam, Md. Amirul Islam, Yahia Mahmud
In this study, the nutritional and phytochemical components of red seaweed, Gracilariopsis longissima, were assessed in relation to the effects of various drying methods (freeze, oven, and sun). Gracilariopsis longissima’s proximate composition differed significantly ( < 0.05) among the three drying techniques, with freeze-dried samples having significantly greater protein (30.63 ± 0.90% dry weight)
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Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties J. Food Qual. (IF 3.3) Pub Date : 2023-10-26 Abebe Asmamaw Wasihun, Goitom Gebreyohannes Berhe, Desta Berhe Sbhatu, Kiros Hagos Abay, Gebreselema Gebreyohannes
Adansonia digitata L (Baobab) is a large plant species which thrives in many semiarid regions of the world with remarkable economic and nutritional importance. In Ethiopia, it grows in deserts and hot lowlands. Industrially, baobab fruit pulp (powder) is used for producing good quality jams. This study was carried out to (a) develop a formulation protocol for producing high-quality baobab jam, (b)
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Evaluation of Freshness of Farmed Two-Year-Old Acipenser persicus during Storage in Ice J. Food Qual. (IF 3.3) Pub Date : 2023-10-26 Mina Seifzadeh, Ali Raoufi
Chilled fish is considered a fresh product and helps to ensure the development of world trade. So, the present study aimed to investigate the freshness of two-year-old farmed A. persicus by chemical, microbial, sensory, and physical experiments, and determine its shelf life during ice storage. 20 fish samples were maintained in chilled seawater tanks for 12 days. The ratio of ice powder to fish is
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Shelf-Life Feasibility Study of Moringa oleifera Seasoned Beef J. Food Qual. (IF 3.3) Pub Date : 2023-10-17 Florence Adwoa Ayirezang, Reuben Essel Arhin, Barry Kojo Whyte, Emmanuel Opoku Antwi, Belinda Nana Ama Boateng
This study explored the stability of beef treated with Moringa oleifera ethanolic leaves extract (MELE) stored at 4°C for 10 days. Beef samples were treated with MELE concentrations of 8%, 4%, and 2%. A 3% NaCl-treated beef sample and control were included. Samples were taken every 48 hours for microbiological analysis. The Nordic Committee on Food Analysis methods were used to determine the mesophilic
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Aflatoxin Contamination of Maize from Small-Scale Farms Practicing Different Artisanal Control Methods in Kitui, Kenya J. Food Qual. (IF 3.3) Pub Date : 2023-10-16 Winfred Muthini Kyalo, Joshua Orungo Onono, Jackson Nyarongi Ombui, Peter Baaro Gathura, Johnson Nduhiu Gitahi, Penina Afwande Ateku
Aflatoxin contamination of maize is a threat to food security and public health for households that depend on farming in developing countries. The objective of this study was to determine levels of total aflatoxins in maize from farms adopting different artisanal aflatoxin control methods. A cross-sectional study was conducted with 315 maize farmers who provided maize samples for aflatoxin analysis
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Nanoemulsification of Rose (Rosa damascena) Essential Oil: Characterization, Anti-Salmonella, In Vitro Cytotoxicity to Cancer Cells, and Advantages in Sheep Meat Application J. Food Qual. (IF 3.3) Pub Date : 2023-10-16 Iman Saffari, Abbasali Motallebi Moghanjoghi, Reza Sharafati Chaleshtori, Maryam Ataee, Azad Khaledi
Nowadays, consumers are pushing for the use of natural preservatives such as essential oils (EOs) in the fresh and processed foods, including meat. However, this action is related to a variety of challenges that are associated with essential oils, including low solubility in water, high volatility, and limited long-term stability. These factors collectively reduce their effective utilization in this
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Characterization and Antimicrobial Susceptibility Patterns of Listeria monocytogenes from Raw Cow Milk in the Southern Part of Ethiopia J. Food Qual. (IF 3.3) Pub Date : 2023-10-13 Habtamu Hawaz, Mestawet Taye, Diriba Muleta
Food safety remains the main health concern in the developing countries. Thus, the major purpose of the present study was to characterize and determine antibiotic susceptibility patterns of Listeria monocytogenes from raw milk samples collected from southern Ethiopia. Two hundred and forty raw cow milk samples were collected from dairy farms and smallholder dairy producers using a simple random sampling
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Characteristics of Iranian Probiotic UF White Cheese J. Food Qual. (IF 3.3) Pub Date : 2023-10-6 A. Habibi, A. Shahab Lavasani, A. M. Mortazavian, S. E. Hoseini, H. Zarei
Cheese is able to transport live probiotics due to its dry matter, fat, and higher pH than yogurt-like products. According to health organizations’ emphasis on promoting the consumption of healthy dairy products and consumers’ desire to eat healthier foods, in this study, the feasibility of producing probiotic UF cheese containing probiotic strains of Bifidobacterium bifidum sp. IR007-113 and Enterococcus
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Effects of Mannitol and Xylitol on the Quality of Spicy Wheat Gluten Sticks J. Food Qual. (IF 3.3) Pub Date : 2023-9-28 Qiuyan Ren, Heng Yang, Ziyang Jia, Wenping Ding, Yang Fu, Shensheng Xiao, Yanmei Wei, Kaifeng Zhao, Yan Wu, Xuedong Wang
The present study sought to evaluate the effects and mechanisms of mannitol and xylitol on the regeneration of spicy wheat gluten sticks (SWGSs) through texture profile analysis (TPA), Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and low-field nuclear magnetic resonance (LF-NMR). The rate constant of crystallization and the relative
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Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage J. Food Qual. (IF 3.3) Pub Date : 2023-9-28 Rui Wang, Shiyu Chang, Miao Liang, Yajian Wu, Runhu Xin, Yuping Liu, Liang Chen, Shangting Zhou
To explore the key odorants and their concentration changes in high-salt liquid-state fermentation soy sauce (HLFSS) during storage, solvent extraction coupled with solvent-assisted flavor evaporation was applied to isolate the volatiles in HLFSS, and the volatiles were analyzed by gas chromatograph-mass spectrometry-olfactory and gas chromatograph-flame ionization detector-olfactometry combined with
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Light-Emitting Diode Light Quality Influences Germination and Sprout Characteristics of Motherwort J. Food Qual. (IF 3.3) Pub Date : 2023-9-27 Woo-Hyun Lee, Mewuleddeg Zebro, Jae-Yun Heo
Motherwort (Leonurus japonicus Houtt) is an important medicinal plant known for its excellent antioxidant properties. Nonetheless, in South Korea, its availability remains limited due to the challenge of low seed germination rates, affecting field production. To tackle this problem, it is imperative to focus on controlled production methods. In our study, we conducted experiments in a laboratory setting
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Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak J. Food Qual. (IF 3.3) Pub Date : 2023-9-26 Biljana Aleksic, Ilija Djekic, Nada Smigic, Zorana Miloradovic, Nikola Tomic, Jelena Miocinovic
Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent.
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Determination of Microbial Hygiene Indicators of Raw Cow Milk in Assosa District, Ethiopia J. Food Qual. (IF 3.3) Pub Date : 2023-9-25 Abebe Bereda Fereja, Nigussu Fekade Aboretugn, Nigatu Qiltu Bulti
The study was conducted to evaluate raw cow milk microbial quality in the Assosa district from January to March 2021. Sixty farmers were chosen from 200 surveyed households for milk samples to determine microbial analysis using standard procedures. From each farmer, 450 mL of the fresh morning raw cow milk sample was collected aseptically using a sterile sampling bottle. The milk samples were analyzed
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Mathematical Modelling, Drying Behavior, and Quality Investigation of the Turkey Berry in a Fluidized Bed Dryer J. Food Qual. (IF 3.3) Pub Date : 2023-9-20 Barathiraja Rajendran, Ananthakumar Sudalaimani, Thiyagaraj Jothi, Ashokkumar Mohankumar, Deepak Sampathkumar, Mathanbabu Mariappan, Abdulkhader Mohaideen
The dehydration behavior of turkey berries was analysed in a fluidized bed dryer at various inlet air velocities (0.8, 2.1, and 3.4 m/s) and temperatures (50, 60, and 70°C). The drying parameters and physiochemical values of fruits were extensively studied, as were the moisture content, rate of drying, moisture diffusivity of the sample, shrinking percentage, color variations, retention of vitamin
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In Vitro Investigation of the Anticancer Activity of Peucedanum praeruptorum Dunn Extract on HepG2 Human Hepatoma Cells J. Food Qual. (IF 3.3) Pub Date : 2023-9-15 Shiwen Hu, Pan Wang, Yongchun Chen, Gang Kuang, Cun Wang, Jing Luo, Shaocheng Chen
The anticancer activity of Peucedanum praeruptorum Dunn extract (PPDE) was investigated in vitro in the HepG2 human hepatoma cell line and compared to normal human liver cells (L02 cells). The effect of the PPDE on the proliferation of the cells was measured by MTT assays, and the levels of enzymes and small molecules implicated in oxidative stress regulation were measured using specific reagent kits
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Food Hygiene Knowledge, Practices, and Associated Factors among Food Handlers in Institutional Food Establishments in Nekemte Town, Western Oromia, Ethiopia: A Cross-Sectional Study J. Food Qual. (IF 3.3) Pub Date : 2023-9-11 Habtamu Fekadu Gemede, Tamiru Yazew
For the general population, food hygiene is a growing public health concern. Lack of awareness of food hygiene knowledge and practices will lead to poor food handling, which may result in early mortality, food-borne illnesses, and death. To evaluate food handlers’ knowledge, practices, and related aspects in various food enterprises in Nekemte town, Ethiopia, this study was designed. About 360 food
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Spray Encapsulation of Iron in Chitosan Biopolymer for Tea Fortification J. Food Qual. (IF 3.3) Pub Date : 2023-9-11 Juveria Siddiqui, Elisa June Teresa McGee, Deepak Mhasavade, Swathy Palagiri, V. Balamurugan, Levente László Diosady
Aim. Tea was studied as a carrier for iron in a fortification strategy to reduce iron deficiency. Iron forms insoluble coloured complexes with tea polyphenols which lower consumer acceptability. Complexation of iron by polyphenols and quinones derived from tea inhibits iron absorption in the first segment of the small intestine. Spray-dried chitosan-iron microcapsules were prepared to prevent iron-polyphenol
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Determination of Polar Pesticides Based on a Modified QuPPe with Liquid Chromatography Coupled to Tandem Mass Spectrometry J. Food Qual. (IF 3.3) Pub Date : 2023-9-1 Gözde Türköz Bakirci
An analytical approach for determining polar pesticides using a Hypercarb column that is based on a modified quick polar pesticide (QuPPe) extraction process combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS) was examined. Maleic hydrazide, glyphosate, glufosinate N-acetyl, glufosinate ammonium, fosetyl Al, ethephon, chlormequat chloride, aminomethyl phosphonic acid N-acetyl, aminomethyl
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Dairy Farmers’ Choice of Milk Market Outlets: Evidence from Farm Households in Central Ethiopia J. Food Qual. (IF 3.3) Pub Date : 2023-8-30 Abay Tafere Mengistu, Abrha Megos Meressa
This study examines dairy farmers’ choices of marketing channels and factors that determine their choices using primary data collected from households in central Ethiopia. We use the multinomial logit model to analyze the data and investigate factors affecting farmers’ choices of whether to sell to local consumers market, cooperative unions, hotels/restaurants, or milk processing plants. The results
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Hygienic Evaluation of Electrolyzed or Ozonated Water-Washed Apples Stored under Different Temperatures and Relative Humidity Conditions J. Food Qual. (IF 3.3) Pub Date : 2023-8-28 Jiao Wang, Yuequi Pei, Hyejin Kim, Sung-Yong Hong, Ae-Son Om
The presence of spoilage and pathogenic microorganisms is a concern for the safety of apples. In the present study, we evaluated the hygienic status of electrolyzed water (EW)- or ozonated water (OW)-washed apples, which were stored over 2 weeks under the combination of 2 different temperatures (25 and 30°C) and 2 different relative humidity (RH) conditions (85 and 90%). The average numbers of bacteria
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The Changes of Phenotypic Characteristics of Shewanella putrefaciens under Cold Adaptation J. Food Qual. (IF 3.3) Pub Date : 2023-8-28 Xin Gao, Min Sun, Bo Li, Jing Xie
Shewanella putrefaciens (S. putrefaciens) is frequently detected as a serious threat to food safety because it causes spoilage of aquatic products during cold chain transportation. Here, we studied phenotypic changes in S. putrefaciens at low temperatures to discuss the specific behavior of its spoiled aquatic products. S. putrefaciens was found to grow considerably through the growth curve at 0–30°C
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Structural Characterization and Immunomodulatory Activity of Polysaccharides from Polygonatum sibiricum Prepared with Deep Eutectic Solvents J. Food Qual. (IF 3.3) Pub Date : 2023-8-24 Jikun Meng, Chunbo Guan, Qiufeng Chen, Xiao Pang, Heqin Wang, Xinwen Cui, Ran Ye, Xiuqing Zhang
Deep eutectic solvents (DES), as a new, efficient, and green solvents, have attracted more attention in recent years. This study was performed to extract Polygonatum sibiricum polysaccharides using DES (DPSP). Subsequently, DPSP was subjected to DEAE-Sepharose Fast Flow and Sephadex G-100 column for further purification (DPSP-3). Structural characterization and immunomodulatory activity in RAW264.7
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Formulation and Evaluation of Iron-Rich Chocolate Spread from Sugarcane Syrup and Sunflower Seeds J. Food Qual. (IF 3.3) Pub Date : 2023-8-22 Heba Sayed Mostafa
Anemia is widely recognized as a serious public health problem and the most common type of micronutrient deficiency globally. Developing a product enriched with iron to overcome this issue has received excessive attention. For this purpose, sugarcane syrup and sunflower seeds were utilized as sugar and hazelnut substitutes in chocolate spread production. Four formulations were created and assessed
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Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources J. Food Qual. (IF 3.3) Pub Date : 2023-8-16 Versha Dixit, S. William Joseph Kamal, Pranjali Bajrang Chole, Deen Dayal, Kundan Kumar Chaubey, Anish Kumar Pal, Jobi Xavier, B. T. Manjunath, Rakesh Kumar Bachheti
“Let food be the medicine” (Hippocrates) is a historic quote that became the basis of food science and nutraceuticals. Due to their possible therapeutic advantages, extracts from food have attracted much interest in the medical community. These extracts are abundant in bioactive compounds, which are natural molecules that may be found in various foods and have been demonstrated to affect health positively