You are here

European Food Research and Technology

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...
Fri, 12/01/2017 - 00:00
Abstract In this study, the antioxidant contents and the antimicrobial activities of 18 vinegar samples were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic contents (TPC) of different vinegar samples were determined. In addition, total antioxidant capacities (TAC) of vinegars were analyzed using four different in vitro tests: ABTS, CUPRAC,...
Fri, 12/01/2017 - 00:00
Abstract Almond shell is a major waste from the almond processing industry. Its feasibility as natural source of health-promoting components was examined. The by-product was fractionated under basic conditions following an easy scale-up process. The chemical composition of the recovered fraction and its antioxidant and antidiabetic properties were evaluated. Novel information...
Fri, 12/01/2017 - 00:00
Abstract The present study aimed to identify and screen the antibacterial activity of a mixture of sesquiterpene lactones (SLs) obtained from the dichloromethane extract of Smallanthus sonchifolius leaves. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella enterica strains were used as bacterial tests. The identification and quantification of...
Fri, 11/17/2017 - 00:00
Abstract Honey, as a valuable product of high price, is subject to illegal adulteration by adding water or inexpensive sweeteners as well as overheating. Therefore, cheap, quick, and reliable methods of honey quality assessment are of interest to the food industry and consumers alike. In this study, two dielectric honey parameters: relative permittivity and dielectric loss...
Fri, 11/03/2017 - 00:00
Abstract Food irradiation is a process exposing food to ionizing radiations resulting in reduced storage losses, extended shell life and/or improved microbiological and parasitological safety of foods. Therefore, analytical methods are necessary to control irradiated food products by legal labs, ensuring enforcement of accurate labelling regulations. This publication describes a...
Wed, 11/01/2017 - 00:00
Abstract This work aims to study the effect of processing on the concentration of TGF-β2, evaluating pasteurization, membrane separation, as well as vacuum evaporation and spray drying. The TGF-β content in each sample of milk taken after each processing step has been quantified by ELISA kit. Furthermore, chemical composition analysis has been performed. TGF-β2 has shown a...
Mon, 10/23/2017 - 00:00
Abstract Studying the production of biogenic amines (BA) by cheese microbiota is important, because high BA concentrations in food represent a health risk for consumers. Qualitative screening with differential media and HPLC quantification were used to investigate the production of 8 BA (2-phenylethylamine, cadaverine, histamine, putrescine, spermidine, spermine, tryptamine, and...
Fri, 10/13/2017 - 00:00
Abstract The formation of efflorescences on the surface of dry-fermented sausages has been an issue for meat product manufacturer for several decades. This study focused on inhibiting the efflorescence formation in thin salami (caliber 20 mm) by varying drying conditions. Three different drying rates (fast, normal, and slow) were used to achieve a weight loss of 42% and the...
Wed, 10/04/2017 - 00:00
Abstract The basic chemical composition, polyphenols and antioxidant capacity in 22 old apple cultivars grown in Poland were determined. Fruits were analyzed for contents of individual polyphenolics with the ultra-performance liquid chromatography photodiode detector-quadrupole/time-of-flight mass spectrometry (UPLC-PDA-Q/TOF–MS) method, sugar with the high-performance liquid...
Sun, 10/01/2017 - 00:00
Abstract The requirements towards packaging and articles intended to come into contact with food are systematically growing. Due to the growing consumer interest in consumption of fresh products with extended shelf life and controlled quality, manufacturers have to provide modern and safe packaging. It is a challenge for the food packaging industry and also acts as a driving...
Fri, 09/01/2017 - 00:00
Abstract The aim of this work was to provide a thorough evaluation of quality characteristics of French fries prepared from frozen potatoes using different home-cooking systems. French fries were prepared using deep-fat fryer, air-frying appliances, convection oven, and microwave oven. Two commercial frozen potato sticks, specifically intended for deep-fat frying and for oven...
Fri, 09/01/2017 - 00:00
Abstract Citrus × clementina juice obtained from fruits collected in three different areas (flood plain, hill and coastal plain) was investigated for the chemical composition, radical scavenging properties (DPPH and ABTS tests), and α-amylase and α-glucosidase inhibitory activity. Neohesperidin (72.96–116.50 mg/100 mL), hesperidin (55.24–69.52 mg/100 ...
Thu, 08/31/2017 - 00:00
Abstract This study investigated the acrylamide (AA) and heterocyclic aromatic amines (HAAs) exposure, according to age groups, estimated using a food frequency questionnaire study in combination with analytical data on AA and HAAs levels of chicken drumsticks (CDs), chicken wings (CWs), chicken burgers (CBs), and chicken nuggets (CNs), collected from fast food restaurants. The...
Mon, 08/28/2017 - 00:00
Abstract Interactions of food proteins and lipids under oxidative conditions may lead to alterations in food texture as well as loss of nutritional and sensory quality. Oxidative and physical stability of oil-in-water emulsions stabilized with water-soluble proteins extracted from quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) was monitored in an oxidation study...
Fri, 07/28/2017 - 00:00
Abstract Seaweeds have attracted an increasing attention as a new source for bioactive compounds, these include preservative compounds. This study is a first attempt to employ alga Cystoseira compressa for the preservation of chilled fish. For it, a combined ethanol–aqueous extract of this alga was included in the icing system and employed as chilling medium for the storage of...
Thu, 07/27/2017 - 00:00
Abstract Edible insects have emerged as an alternative source for feed and food. Fractionation is considered as a promising strategy to produce standardised insect-based intermediates to augment industrial applicability and consumer acceptance. So far, mainly wet fractionation techniques were studied to separate insect components and concentrate protein. This study investigated...
Wed, 07/12/2017 - 00:00
Abstract The effect of stunning method (percussion or asphyxia) for rainbow trout was evaluated in terms of blood chemistry (glucose and lactate), muscle activity (initial pH), skin and fillet colour, fillet gaping, water content, final pH, and sensory attributes (quality index, QI). After 8 days of ice storage, stunning method had no significant effects on QI, skin colour,...
Wed, 07/05/2017 - 00:00
Abstract Recent interest in pulses has resulted in the application of their cooking water (PCW) as replacement for egg white in meringues. Nonetheless, scientific understanding of their chemical composition, physicochemical properties and effect on food quality is lacking. This study analysed the PCW of haricot beans, garbanzo chickpeas, whole green lentils and split yellow peas...
Tue, 07/04/2017 - 00:00
Abstract In order to find novel natural antioxidant peptides, the water hyacinth leaf protein was hydrolyzed by Protamex at optimum condition to prepared water hyacinth leaf protein hydrolysate (WHLPH). And antioxidant properties of WHLPH were evaluated dependent on several in vitro antioxidant systems, including superoxide anion radical-scavenging activity, ABTS cation radical-...
Tue, 06/27/2017 - 00:00
Abstract Fragaria pentaphylla, one of several wild strawberry species, produces white or red fruits. The white fruits have a stronger aroma than the red. In this study, solid-phase microextraction was used in combination with gas chromatography–mass spectrometry to compare volatiles during fruit development and maturation from the two fruit types of F...
Mon, 06/26/2017 - 00:00
Abstract An analytical method was developed for the simultaneous determination of bisphenol A (BPA), bisphenol A diglycidyl ether (BADGE) and their derivatives, BADGE·2H2O, BADGE·H2O, BADGE·HCl·H2O, BADGE·2HCl and BADGE·HCl, in canned animal food commodities using reversed-phase high-performance liquid chromatography (HPLC) with fluorescence detection. The samples were cleaned...
Fri, 06/16/2017 - 00:00
Abstract Raman hyperspectral imaging technology not only can acquire the image information of the sample; it also contains the Raman spectra information about each pixel. Due to the abundant information that the method provides, it has been applied to detect food safety. This study adopted line-scan Raman hyperspectral technology to quantify benzoyl peroxide (BPO) additive in...
Mon, 05/01/2017 - 00:00
Abstract The stir bar sorptive extraction (SBSE) techniques, coupled with gas chromatography–mass spectrometry, were successfully applied to the study of Eucalyptus honey’s for the determination of volatile organic compounds (VOCs). An optimization of the extraction method was carried out and the variables, NaCl concentration (used as matrix modifier), and the concentration...
Thu, 04/27/2017 - 00:00
Abstract In an attempt to control mold growth in maize–legume-fortified flours, fermented maize, blanched pigeon pea, and soybean seeds were dried at 65 °C for 8 h. The milled, maize–pigeon pea, and maize–soybean flour, in three concentrations and control samples, were stored in four packaging materials: low density polyethylene, high density polyethylene, plastic (polypropylene...
Fri, 04/07/2017 - 00:00
Abstract Cultivated mushroom species are becoming an increasingly consumed commodity owing to their nutritional value and potential biological activities. There is a strict necessity to conduct a thorough screening of their chemical composition to ensure the quality and safety of final food products. The present study analyzed the content of 67 macro- and microelements and...
Sat, 04/01/2017 - 00:00
Abstract In this study, a multiplex PCR assay with dual priming oligonucleotide system (DPO system-based mPCR) was developed for the simultaneous detection of Salmonella spp., Listeria (L.) monocytogenes, Shigella spp., Staphylococcus (S.) aureus, Campylobacter (C.) jejuni and Yersinia (Y.) enterocolitica from food. Pathogen-specific DPO systems were designed targeting...
Sat, 03/04/2017 - 00:00
Abstract Bacteria belonging to the genus Vibrio are very common to marine and estuarine environments and are found in association with marine plants and animals. Vibrio parahaemolyticus strains that produce thermostable direct hemolysin (TDH) and TDH-related hemolysin (TRH), toxigenic strains of Vibrio cholerae belonging to the serogroups O1 and O139, and Vibrio vulnificus are...
Wed, 03/01/2017 - 00:00
Abstract A novel multiplex real-time PCR called AllBaktB is presented for the simultaneous determination of DNA from Escherichia coli, Clostridium perfringens, Staphylococcus aureus and Bacillus cereus in food samples. This semi-automated procedure involves a simplified nonselective enrichment and a single isolation step for all bacterial DNA. The results can be gained within...
Wed, 03/01/2017 - 00:00
Abstract The aim of the study was to determine and analyse the content of essential nutrients, the amino acid profile, phytochemical compounds, and antioxidant activity in the seeds of selected species and varieties of Fabaceae plants. The highest total protein content was detected in the seeds of the yellow and Andean lupines. The lupine seeds were characterised by a high (P ...
Thu, 02/02/2017 - 00:00
Abstract The application of lactic acid bacteria (LAB) can be a challenging yet promising tool to control the endogenous microbiota during malting and to improve malt quality. In this study, a food-grade malt-based ingredient was fermented using an antifungal strain, Lactobacillus brevis R2Δ, and applied on barley grains during steeping and germination. Different variations of...
Wed, 02/01/2017 - 00:00
Abstract Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety is of increasing concern. In this study, the usefulness of a modified QuEChERS method, based on the d-SPE, with micro-HPLC–MS/MS system for the determination of selected perfluoroalkyl carboxylic acids (PFCAs) and...
Wed, 12/21/2016 - 00:00
Abstract In recent years, the idea of exploiting edible insects for their industrial production has attracted the attention of media, research institutions and food industry operators, because of the numerous positive factors associated with this food source. Notwithstanding, insects are still underutilized in Western countries. Moreover, edible insects are carriers of natural...
Thu, 12/01/2016 - 00:00
Abstract The way and the quality of nutrition are important factors that can have influence on behavior of both the health and well-being. Proper diet helps to maintain homeostasis in the body. Changes in lifestyle lead to increase the degree of food processing and hence reduce the nutritional value of available products. This forces the use of technological amendments in...
Sat, 11/26/2016 - 00:00
Abstract It has recently been suggested that food fortification with Li is worth serious consideration as a strategy to support psychiatric treatment and decrease violent behaviors in the general population. Therefore, the present study developed the cultivation of three commercially important mushroom species, Ganoderma lucidum, Pleurotus eryngii and Pleurotus ostreatus, on...
Thu, 11/24/2016 - 00:00
Abstract Food processors and consumers are interested in mildly processed refrigerated foods due to their increased quality, added convenience and enhanced nutrition. However, microbial responses (survival, injury and regrowth) to mild food preservation technologies need to be assessed thoroughly. This work investigated Listeria innocua responses to high-frequency agitating...
Fri, 11/18/2016 - 00:00
Abstract Blueberries are rich in anthocyanins. Short shelf life of fresh blueberries and chemical instability of anthocyanins make the handling of blueberries very challenging. Hence, the objectives of this study are to characterize anthocyanin contents of blueberry water and acetone extracts and to encapsulate the extracts with chitosan. The encapsulated material was analyzed...
Fri, 11/11/2016 - 00:00
Abstract In recent years, the pharmaceutical interest in honey due to its well-known health properties has increased. In the present study, 33 Iranian honey samples from different geographical and floral origins were characterized for their physicochemical, antioxidant, and antimicrobial properties. Variations of the quality parameters, total phenolic content (TPC), antioxidant...
Thu, 11/03/2016 - 00:00
Abstract Palm sugar is highly produced and patronised in the south-eastern part of Asia, e.g. Indonesia which is also the world’s third largest cocoa producer. Recently, interest in palm sugar sweetened chocolate and better approaches for production methods that can be easily applied in developing countries are rising. This work investigated the influence of palm sugar on the...
Thu, 10/13/2016 - 00:00
Abstract The objective of the present study was to determine the antimicrobial activity of lauroyl arginate ethyl (LAE) against enterohemorrhagic Escherichia coli (EHEC) O157:H7 and Listeria monocytogenes on oak leaf lettuce. Thus, bacterial suspensions of both pathogens containing 9.0 log10 CFU/mL were spot inoculated on the upper surfaces of lettuce leaves and the leaves were...

Pages