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European Food Research and Technology

Mon, 08/05/2019 - 00:00
Abstract There is a general consensus on the importance of the nomenclature, description, and classification of foods and food groups due to the significant impact in nutritional field, especially in the epidemiological one. Particular attention should be addressed towards composite dishes and food preparations that are widely consumed by the population. In this work, 49 Italian...
Thu, 06/27/2019 - 00:00
Abstract The aim of this work is to realize a term map analysis on technological advancements, in the year and in the world, of scientific researches of food traceability. Quality protection needs efficient instruments to discriminate Protected Denomination of Origin and Protected Geographical Indication varieties in field and to trace them along the agri-food chain. This study...
Sat, 06/15/2019 - 00:00
Abstract This paper analyses the phytochemical composition, and antioxidant activity of new selected biotypes of cherry silverberry grown in Poland. In addition, the polyphenolic contents, sugars, and vitamin C, as well as organic acid profile were evaluated. Among the researched compounds, two sugars, seven organic acids, and six fatty acids were reported in new studied...
Sat, 06/01/2019 - 00:00
Abstract Response surface methodology was used to develop sensory acceptable, low-salt, shelf-stable frankfurters. A Box–Behnken experimental design assessed the effects of three independent factors: salt replacer (Artisalt™) (0–100%), high-pressure processing (HPP) (0.1–600 MPa) and a mix of organic acids (Inbac™) (0.2–0.4%). Measured responses included: hardness, flavour,...
Tue, 05/21/2019 - 00:00
Abstract The aims of this study were determine (1) the chemical composition (2) the physico-chemical properties (3) the fatty acid profile (4) the techno-functional and (5) the antioxidant properties of flours obtained from house cricket (Acheta domesticus) using two different methods of drying. In thermal drying cricket flour (TDCF) and lyophilized cricket flour (LCF) high...
Sat, 05/11/2019 - 00:00
Abstract In brewing industry, adjuncts may replace malt, but they may also represent a raw material for brewing beer demonstrating different, specific organoleptic qualities. Triticale grain may give good quality malts, characterised by high extraction capacity, high diastatic power and short saccharification time. The purpose of the research was to determine the impact of...
Wed, 05/08/2019 - 00:00
Abstract The introgressed cultivar of Parainema coffee was studied in two Honduras plantations that differed in their tree-shading system, namely intercropping as opposed to agroforestry. The cumulative sunlight effect on plants was determined by means of a non-destructive index of leaf flavonols, applied here for the first time to the coffee culture. The coffee seeds...
Wed, 05/08/2019 - 00:00
Abstract This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a milk substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s milk, was studied....
Wed, 05/08/2019 - 00:00
Abstract This study aimed to specifically prepare angiotensin I-converting enzyme (ACE) inhibitory peptides rich in C-terminal proline from oyster proteins using chymotrypsin and proline-specific endopeptidases (PSEases). The hydrolysates were purified with Sephadex G25, Superdex™ 30 Increase 10/300 GL gel filtration chromatography and reverse-phase high-performance liquid...
Sat, 04/20/2019 - 00:00
Abstract Sanguisorba officinalis L., one kind of perennial plants, has been widely distributed in southern Europe, northern Africa and China. The objective of the present work was to evaluate the antibacterial captivities of polyphenolic extract (PE) of S. officinalis L. on five pathogenic bacteria, including Gram-negative bacteria (Escherichia coli and Salmonella typhimurium)...
Fri, 04/05/2019 - 00:00
Abstract High dietary salt intake is a risk factor for hypertension and a public health challenge worldwide. The aim of this study was to evaluate the effects of salt substitutes on the safety and quality of selected fish products, i.e., Matjes nordische Art and cold-smoked salmon. Sodium chloride was replaced by various salt substitutes including potassium chloride, potassium...
Mon, 04/01/2019 - 00:00
Abstract The aim of this research was to investigate the influence of deproteinated potato wastewater (DPW) supplemented by different initial concentrations of glucose on biomass yield, especially lipids biosynthesis and fatty acids composition. DPW is a low-cost source of nitrogen and other biogenic elements. It allowed for an efficient yeast cells growth and a very high...
Mon, 04/01/2019 - 00:00
Abstract The aim of this study was to determine the chemical composition in different cultivars of Prunus persica L. fruits with special focus on polyphenols, carotenoids, sugars and organic acids content. In addition, the PCA model was applied to all data to determine the most important variables that explain the relationships between twenty selected cultivars of peaches and...
Sat, 03/16/2019 - 00:00
Abstract Fishery, market and consumption of edible jellyfish are currently limited in western countries by the lack of market demand for jellyfish products and the absence of processing technologies adequate to the western market safety standards. The development of technology-driven processing protocols may be key to comply with rigorous food safety rules, overcome the lack of...
Mon, 03/11/2019 - 00:00
Abstract Bread is one of the most consumed products in the world and the most studied among the gluten-free foods. Agroindustry co-products are rich sources of functional ingredients, and their chemical composition suggests great potential as a raw material for the food industry. The objective of this study was to evaluate the effect of the addition of 10–30% of okara flour (OF...
Fri, 03/01/2019 - 00:00
Abstract The purpose of lautering in beer brewing is to separate the wort, which contains soluble malt components from the solids, the brewer’s spent grains. Lautering is a critical point in wort production and its primary objective is the efficient recovery of extract. Lautering is a special type of cake filtration; the particle sedimentation behavior of the mash results in...
Fri, 02/01/2019 - 00:00
Abstract Ochratoxin A (OTA) is a mycotoxin that can be present in food products and beverages such as wine, in which the European Union has regulated its maximum concentration. Since yeasts can adsorb OTA during the alcoholic fermentation (AF), we have analyzed whether anthocyanins influence the reduction of OTA in wine during AF carried out by two Saccharomyces cerevisiae...
Fri, 02/01/2019 - 00:00
Abstract There is an ongoing interest in the production of mushrooms as food, and with their consumption on the rise, there is a need to establish different safety measures. In the present study, six mushroom species (Agrocybe cylindracea, Clitocybe maxima, Flammulina velutipes, Ganoderma lucidum, Lentinula edodes and Pleurotus eryngii) were cultivated on two commonly used...
Fri, 02/01/2019 - 00:00
Abstract Cocoa fermentation is an essential step for chocolate production whereby flavor potential is generated and bitterness and astringency are moderated. To facilitate fermentation research in laboratories geographically distant from cocoa-growing regions, and to simplify and control the fermentation system, a laboratory fermentation model system was developed. The model...
Tue, 01/08/2019 - 00:00
Abstract To provide consumers with new, attractive, and healthy food products, chemical additives could be replaced by lactic acid bacteria (LAB). Twelve highly antagonistic LAB strains were screened to find the best manufacturers of antimicrobial agents and key components that ensure greater effectiveness of their antagonistic activity. The tested LAB strains appeared to...
Fri, 01/04/2019 - 00:00
Abstract Consumers’ demand for fishery products and attentiveness of seafood quality continue to grow. The perishability of mackerel species and the potential risk of foodborne illness demands adequate control of production, processing, storage and distribution to ensure post-mortem quality, safety and storage stability. This review provides a comprehensive overview of the...
Thu, 01/03/2019 - 00:00
Abstract The probability of accidental or intentional addition of another species of meat in meat products is high. Meat is expensive and in the context of food waste, it is reasonable to reduce loss of this precious material during the production. However, the line between fraud and waste reduction is thin. Minor variations, e.g., up to 1% of unexpected meat content, may be...
Wed, 01/02/2019 - 00:00
Abstract The objective of this study was to assess the acceptability and consumer (n = 100) appeal of research-optimised low-salt (ROLS) frankfurters or cooked ham manufactured using high-pressure processing (HPP) and organic acids as hurdles and compared to research control and gold standard commercially available products. For frankfurters, consumers preferred the firmness and...
Fri, 12/28/2018 - 00:00
Abstract Essential oils (EOs) are liquid preparations produced from plant materials. Their use as inhibitors of the growth of spoilage and pathogenic microorganisms is a good alternative to the chemical additives in foods. The disc-diffusion method was used to screen the EOs from thyme, cinnamon, clove, peppermint, marjoram, cumin, rosemary, fennel, basil, lime, bergamot orange...
Sat, 12/08/2018 - 00:00
Abstract Antibacterial activity of an optimized formulation (edible coating), gaseous ozone, γ-irradiation treatments, and their combinations on ready-to-eat frozen pre-cut green peppers against Escherichia coli, Salmonella enteric, and Listeria innocua as foodborne pathogen bacteria, was assessed. In situ results showed that the antibacterial coating presented a large spectrum...
Wed, 12/05/2018 - 00:00
Abstract Cost-effective approaches for microbial decontamination of cereals are of great industrial interest to reduce post-harvest crop losses and consumer health hazards. The objective of this study was to screen a range of 13 treatments, including physical (high hydrostatic pressure, ultrasound, vacuum packaging and microwaves with and without sodium hypochlorite), chemical (...
Sat, 12/01/2018 - 00:00
Abstract The botanical origin of honey is subjected to severe controls by Food Control Institutions, both for health protection and for frauds prevention. The complexity of honey makes it very difficult to verify the botanical origin. Among the available validated methods, sensory analysis and melissopalynology are the most widely employed. These methods require a long time...
Mon, 11/26/2018 - 00:00
Abstract Anabolic androgenic steroid contaminations in food supplements are common, and their consumption may lead to positive doping results. One of such anabolic steroid is mesterolone selected as an analyte for the present study. Some contaminated supplements cannot be detected by traditional methods due to the matrix effect. Two variants of indirect competitive...
Thu, 11/22/2018 - 00:00
Abstract In recent years many researchers have taken into account other parts of plants than commonly edible ones because of their beneficial chemical composition. The objective of the study was to determine the content of bioactive compounds, including HPLC analysis of polyphenols, and antioxidant activity of leaves, petioles, and fruit of selected cultivars of the sweet cherry...
Mon, 11/19/2018 - 00:00
Abstract To meet the increasing need for quantification of allergens and to have an alternative to commercially available ELISA and PCR systems, the Austrian Agency for Health and Food Safety started establishing in-house PCR systems. To obtain low limits of detection (LOD) and quantification (LOQ), target sequences are preferably sought in multicopy genomes like mitochondrial-...
Wed, 11/14/2018 - 00:00
Abstract The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil, lupin, pea, quinoa) were milled and characterised with respect to their compositional (starch, protein, fat, ash, fibre, moisture) and functional properties (...
Fri, 11/09/2018 - 00:00
Abstract In the bergamot (Citrus bergamia) processing cycle, peel and juice are the main by-products. Considering their high content in bioactive and aromatic compounds, the aim of this study was to valorise them in the vinegar industry. The proposal constitutes a model system for the global citrus industry, to improve the commercial value of the citrus wastes. The bioconversion...
Fri, 09/07/2018 - 00:00
Abstract Meat is recognized as an important source of protein and amino acids. Before consumption, meat products are transformed, and processing modifies the protein characteristics and impacts their digestibility. The present study aims to evaluate the impact of physicochemical modifications (solubility, oxidation, and denaturation) on the degree of in vitro digestibility and...
Tue, 09/04/2018 - 00:00
Abstract The aim of this research was to evaluate the chemical composition, functional and thermal properties, and fatty acid profile of the grasshopper (Sphenarium purpurascens Ch.), as well as the effect of temperature (60, 70, 80 and 90 °C) on some functional properties. Grasshopper meal (GM) had an L* = 47.65 and an intense red-brown color (# 896a5c), a high protein content...
Mon, 08/06/2018 - 00:00
Abstract Aluminum constitutes the third most common element in the earth’s crust. In spite of this there is no evidence that it is essential for any living organism. It has been shown that uptake of aluminum in large amounts can have detrimental effects on the nervous system, bones and the hemopoietic system. Aluminum exposure in humans is generally the result of ingestion of...
Thu, 08/02/2018 - 00:00
Abstract The accumulation of taste-active compounds during ripening determines the taste of fermented meats; however, the contribution of defined starter cultures to glutamate during sausage ripening remains unknown. This study investigated the role of lactic acid bacteria and Staphylococcus carnosus on the accumulation of free amino acids during dry sausage fermentation. A...
Wed, 08/01/2018 - 00:00
Abstract Edible fruits are known as source of bioactive compounds, however, growing interest in the use of plant byproducts has been observed in last few years. The objective of study was to compare the chemical composition, fatty acid profile, content of bioactive compounds, including the HPLC analysis of anthocyanins and antioxidant activity of sweet cherry fruit, petioles...
Tue, 07/31/2018 - 00:00
Abstract One of the species of mushrooms authorized for sale in some countries—Tricholoma equestre—can be harmful, and its excessive consumption can lead to serious health problems. Many authors have pointed to the relationship between the consumption of the T. equestre and the occurrence of rhabdomyolysis. The aim of this study was to analyze the composition of biologically...
Fri, 05/25/2018 - 00:00
Abstract The human body needs minerals to function properly. Since mineral deficiency leads to numerous serious disorders, it is imperative for a diet to ensure the correct supply of minerals. Due to the fact that beer is one of the most popular drinks in the world, a decision was made to determine whether this type of beverage can be considered as an important source of...
Thu, 05/17/2018 - 00:00
Abstract Seafood fraud or mislabelling has attracted much attention as it is widespread worldwide, and the scientific name of the species must be indicated on commercial products to satisfy labelling and traceability requirements. Species identification using morphological criteria is difficult to non-specialist, and shell-less specimens, processed products or larval and...
Fri, 05/04/2018 - 00:00
Abstract Salmon (Oncorhynchus tshawytscha) is characterised by being rich in amino acids and long chain polyunsaturated fatty acids (PUFA) known for its health benefits. Pasta was prepared with different levels (5–20%) of salmon fish powder (SFP) and control made with semolina. Chemical composition, amino acid and fatty acid profiles of the pasta were determined. Fortification...
Tue, 05/01/2018 - 00:00
Abstract Milk adulteration is a globally upcoming problem that concerns consumers, food industries and control authorities. Milk authenticity testing of dairy products is necessary, to protect consumers from fraudulent products, mislabeling and health risks and avoid unfair competition of food industries. Milk-based products produced by milk from specific animal origin are...
Tue, 05/01/2018 - 00:00
Abstract Recent considerations have highlighted the great potential that can arise from extinct ecotypes above all in the so-called marginal areas, where the exploitation of these crops may have the environmental protection value, and in addition, a social value promoting employment in the areas subjects to depopulation. Moreover, many studies have confirmed that...
Tue, 04/24/2018 - 00:00
Abstract α-l-Arabinofuranosidases with an orchestral action of xylanolytic enzymes degrades the xylan in plant cell wall. In this study, heterologous expression, biochemical characterization, and synergistic action of α-l-Arabinofuranosidase from previously identified.Geobacillus vulcani GS90 (GvAbf) was investigated. The recombinant α-l-Arabinofuranosidase was overexpressed in...
Sun, 04/01/2018 - 00:00
Abstract In recent years, consumers have been increasingly interested in the quality and safety of specialty food products that are perceived as healthy and wholesome. However, few studies have been carried out to assess the effects of domestic cooking on the fate of pathogens in meat-based products. The present study aimed to assess the shelf life of ready-to-cook Ascoli-...
Mon, 03/26/2018 - 00:00
Abstract The paper reports the levels of thermal processing contaminants such as polycyclic aromatic hydrocarbons (PAHs), 3-monochloropropane-1,2-diol (3-MCPD) and acrylamide (AA) in 28 dried (raisins, dates, apricots, cranberries and plums—prunes) and 15 smoked (pears, apples and plums) fruit samples from Polish retail market. Analytes were determined using GC–SIM–MS, after...
Wed, 03/21/2018 - 00:00
Abstract The grape harvest period and applied methods determine the levels of unripe berries (substandard berries, SSB) and material other than grape (MOG) in grape must. This study describes, in a full-factorial experiment at the industrial scale, the impact of different levels of MOG and SSB on the chemical composition and the sensorial properties of Sangiovese wines. The...
Mon, 02/19/2018 - 00:00
Abstract The aim of this project was to conduct a comprehensive monitoring of acrylamide in cocoa and chocolate products. Within the scope of this research work, we examined 94 semi-finished cocoa products (cocoa beans, nibs, powder, masses, and cocoa butter) and 269 cocoa and chocolate products (milk chocolates, chocolates, chocolates with additional ingredients, white...
Mon, 02/05/2018 - 00:00
Abstract Palm sap sugar is a natural alternative sweetener that can be made from the sap/nectar of several species of palm tree flowers. In this work, a thorough investigation about the impact of chemical composition and physical properties of palm sugar on the formation of aroma and appearance of dark chocolate was carried out. Five sucrose–palm sugar blends with different palm...
Thu, 01/11/2018 - 00:00
Abstract The influence of the matrix and the concentration of the pesticides on the bioavailability of the dimethomorph, ametoctradin, boscalid, fenhexamid, mepanipyrim, cyazofamid, kresoxim-methyl, pyraclostrobin, and metrofenone fungicides in grapes and red wine are studied. Bioavailability is calculated using an in vitro procedure and by simulating human gastric digestion by...

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