Foods, Vol. 8, Pages 231: Use of Attenuated Total Reflectance—Fourier Transform Infrared (ATR-FTIR) Spectroscopy in Combination with Multivariate Methods for the Rapid Determination of the Adulteration of Grape, Carob and Mulberry Pekmez Foods doi: 10.3390/foods8070231 Authors: Nihal Yaman Serap Durakli Velioglu Pekmez, a traditional Turkish food generally produced by concentration of fruit juices, is subjected to fraudulent activities like many other foodstuffs. This study reports...
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Foods, Vol. 8, Pages 230: Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour Foods doi: 10.3390/foods8070230 Authors: Md Obyedul Kalam Azad Da In Jeong Md Adnan Timnoy Salitxay Jeong Won Heo Most Tahera Naznin Jung Dae Lim Dong Ha Cho Byoung Jae Park Cheol Ho Park Broomcorn millet (Panicum miliaceum L.) is an important nutritious ancient minor-cereal food...
Thu Jun 27, 2019 03:00
Foods, Vol. 8, Pages 229: Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples Foods doi: 10.3390/foods8070229 Authors: Trond Løvdal Bart Van Droogenbroeck Evren Caglar Eroglu Stanislaw Kaniszewski Giovanni Agati Michel Verheul Dagbjørn Skipnes There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh...
Thu Jun 27, 2019 03:00
Foods, Vol. 8, Pages 228: Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders Foods doi: 10.3390/foods8070228 Authors: Lauren M. Crawford Talwinder S. Kahlon Selina C. Wang Mendel Friedman Flatbreads are a major food consumed worldwide. To mitigate an undesirable safety aspect of flatbreads that might be associated with the potentially-toxic compound acrylamide, we recently developed...
Wed Jun 26, 2019 03:00
Foods, Vol. 8, Pages 227: Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola) Foods doi: 10.3390/foods8070227 Authors: Celso Manuel Cristovão Mandume Narcisa M. Bandarra Joana Raimundo Helena Maria Lourenço Susana Gonçalves Marta Ventura Inês Delgado Andreia Rego Carla Motta Isabel Castanheira Maria Leonor Nunes Maria Paula Duarte Despite being highly appreciated and consumed, the nutritional value...
Wed Jun 26, 2019 03:00
Foods, Vol. 8, Pages 226: Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array Foods doi: 10.3390/foods8060226 Authors: Dario Zappa Food preservatives are compounds that are used for the treatment of food to improve the shelf life. In the food industry, it is necessary to monitor all processes for both safety and quality of the product. An electronic nose (or e-nose) is a biomimetic olfactory system that could find numerous industrial applications, including...
Tue Jun 25, 2019 03:00
Foods, Vol. 8, Pages 225: Food Supply Chain Stakeholders’ Perspectives on Sharing Information to Detect and Prevent Food Integrity Issues Foods doi: 10.3390/foods8060225 Authors: Fien Minnens Niels Lucas Luijckx Wim Verbeke One of the biggest challenges facing the food industry is assuring food integrity. Dealing with complex food integrity issues requires a multi-dimensional approach. Preventive actions and early reactive responses are key for the food supply chain. Information...
Tue Jun 25, 2019 03:00
Foods, Vol. 8, Pages 224: The Effect of Processing on Digestion of Legume Proteins Foods doi: 10.3390/foods8060224 Authors: Donata Drulyte Vibeke Orlien The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the...
Mon Jun 24, 2019 03:00
Foods, Vol. 8, Pages 223: Lipids and Fatty Acids in Italian Durum Wheat (Triticum durum Desf.) Cultivars Foods doi: 10.3390/foods8060223 Authors: Valentina Narducci Enrico Finotti Vincenzo Galli Marina Carcea The level of variation in lipids and their fatty acids was determined in the grains of 10 popular durum wheat cultivars commercially grown in Central and Southern Italy. Samples were harvested for two consecutive years to account for differences due to changes in climatic...
Fri Jun 21, 2019 03:00
Foods, Vol. 8, Pages 221: Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities Foods doi: 10.3390/foods8060221 Authors: James Makame Tanita Cronje Naushad M. Emmambux Henriette De Kock Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African...
Fri Jun 21, 2019 03:00
Foods, Vol. 8, Pages 222: Nutraceutic Potential of Two Allium Species and Their Distinctive Organosulfur Compounds: A Multi-Assay Evaluation Foods doi: 10.3390/foods8060222 Authors: Zahira Fernández-Bedmar Sebastián Demyda-Peyrás Tania Merinas-Amo Mercedes del Río-Celestino This study aimed to evaluate the biological activities of two Allium species (garlic and onion) as well as diallyl disulphide (DADS) and dipropyl disulphide (DPDS) as their representative bioactive compounds...
Fri Jun 21, 2019 03:00
Foods, Vol. 8, Pages 220: Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays Foods doi: 10.3390/foods8060220 Authors: María Ángeles Toledano Medina Tania Merinas-Amo Zahira Fernández-Bedmar Rafael Font Mercedes del Río-Celestino Jesús Pérez-Aparicio Alicia Moreno-Ortega Ángeles Alonso-Moraga Rafael Moreno-Rojas White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and...
Fri Jun 21, 2019 03:00
Foods, Vol. 8, Pages 219: Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393 Foods doi: 10.3390/foods8060219 Authors: Marianthi Sidira Gregoria Mitropoulou Alex Galanis Maria Kanellaki Yiannis Kourkoutas The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages...
Fri Jun 21, 2019 03:00
Foods, Vol. 8, Pages 218: Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour Foods doi: 10.3390/foods8060218 Authors: Manuel Venturi Viola Galli Niccolò Pini Simona Guerrini Lisa Granchi γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria...
Tue Jun 18, 2019 03:00
Foods, Vol. 8, Pages 217: Development of a Sensory Method to Detect Food-Elicited Emotions Using Emotion-Color Association and Eye-Tracking Foods doi: 10.3390/foods8060217 Authors: Diana Ismael Angelika Ploeger Studying consumers’ implicit emotions has been always described as a difficult and a complicated mission due to the emotions being of a non-cognitive nature. This research aims to develop a new method based on emotion-color association (ECA) to detect consumer’s...
Tue Jun 18, 2019 03:00
Foods, Vol. 8, Pages 216: Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat Foods doi: 10.3390/foods8060216 Authors: Aslı Aksoy Salih Karasu Alican Akcicek Selma Kayacan This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In...
Tue Jun 18, 2019 03:00
Foods, Vol. 8, Pages 215: Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (Ipomoes batata L.) Foods doi: 10.3390/foods8060215 Authors: Zhijun Pan Yiming Sun Fangyuan Zhang Xinbo Guo Zhihua Liao Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to...
Mon Jun 17, 2019 03:00
Foods, Vol. 8, Pages 214: Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate Foods doi: 10.3390/foods8060214 Authors: Yifeng Gao Nazimah Hamid Noemi Gutierrez-Maddox Kevin Kantono Eileen Kitundu A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU...
Mon Jun 17, 2019 03:00
Foods, Vol. 8, Pages 213: How Do Arabinoxylan Films Interact with Water and Soil? Foods doi: 10.3390/foods8060213 Authors: Cassie Anderson Senay Simsek Biodegradable materials made from cereal arabinoxylan could provide an alternative source of packaging to replace current nonbiodegradable plastics. The main purpose of this research was to determine how arabinoxylan (AX) films made from wheat bran (WB) AX, maize bran (MB) AX, and dried distillers grain (DDG) AX made with either glycerol...
Mon Jun 17, 2019 03:00
Foods, Vol. 8, Pages 211: The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review Foods doi: 10.3390/foods8060211 Authors: Qian Janice Wang Line Ahm Mielby Jonas Yde Junge Anne Sjoerup Bertelsen Ulla Kidmose Charles Spence Derek Victor Byrne When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have...
Fri Jun 14, 2019 03:00
Foods, Vol. 8, Pages 212: Targeted and Untargeted Metabolomics as an Enhanced Tool for the Detection of Pomegranate Juice Adulteration Foods doi: 10.3390/foods8060212 Authors: Marilena E. Dasenaki Sofia K. Drakopoulou Reza Aalizadeh Nikolaos S. Thomaidis Pomegranate juice is one of the most popular fruit juices, is well-known as a “superfood”, and plays an important role in healthy diets. Due to its constantly growing demand and high value, pomegranate juice...
Fri Jun 14, 2019 03:00
Foods, Vol. 8, Pages 210: Two-Way Characterization of Beekeepers’ Honey According to Botanical Origin on the Basis of Mineral Content Analysis Using ICP-OES Implemented with Multiple Chemometric Tools Foods doi: 10.3390/foods8060210 Authors: Artemis Panormitis Louppis Ioannis Konstantinos Karabagias Chara Papastephanou Anastasia Badeka Asfaka, fir, flower, forest flowers and orange blossom honeys harvested in the wider area of Hellas by professional beekeepers, were subjected...
Fri Jun 14, 2019 03:00
Foods, Vol. 8, Pages 209: A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction Foods doi: 10.3390/foods8060209 Authors: Teodora Stillitano Giacomo Falcone Anna Irene De Luca Antonio Piga Paola Conte Alfio Strano Giovanni Gulisano Advances in the adoption of technological innovations represent a great driver to improve the competitiveness of the Italian extra virgin olive oil (EVOO)...
Thu Jun 13, 2019 03:00
Foods, Vol. 8, Pages 207: The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model Systems Foods doi: 10.3390/foods8060207 Authors: Rachel Levy Zoya Okun Avi Shpigelman The loss of color pigment is an important quality factor of food products. This work aimed to systematically study, in purified model systems, the influence of anthocyanins’ structure (by increasing the size of the conjugated...
Wed Jun 12, 2019 03:00
Foods, Vol. 8, Pages 208: Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds Foods doi: 10.3390/foods8060208 Authors: Serena Niro Annacristina D’Agostino Alessandra Fratianni Luciano Cinquanta Gianfranco Panfili Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited,...
Wed Jun 12, 2019 03:00
Foods, Vol. 8, Pages 206: An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles Foods doi: 10.3390/foods8060206 Authors: Marie-Pierre Ellies-Oury Hadrien Lorenzo Christophe Denoyelle Jérôme Saracco Brigitte Picard For several years, studies conducted for discovering tenderness biomarkers have proposed a list of 20 candidates. The aim of the present work was to develop an innovative methodology to select the most predictive among this...
Tue Jun 11, 2019 03:00
Foods, Vol. 8, Pages 205: Headspace Gas Chromatography-Mass Spectrometry for Volatile Components Analysis in Ipomoea Cairica (L.) Sweet Leaves: Natural Deep Eutectic Solvents as Green Extraction and Dilution Matrix Foods doi: 10.3390/foods8060205 Authors: Wei Zhang Xianrui Liang In this study, natural deep eutectic solvents (NADESs) were used as both the extraction and dilution matrix in static headspace gas chromatography-mass spectrometry (SHS-GC-MS) for the analysis of volatile...
Tue Jun 11, 2019 03:00
Foods, Vol. 8, Pages 204: Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese Foods doi: 10.3390/foods8060204 Authors: Golfo Moatsou Evangelia Zoidou Evangelia Choundala Konstantinos Koutsaris Olga Kopsia Katerina Thergiaki Lambros Sakkas This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation...
Tue Jun 11, 2019 03:00
Foods, Vol. 8, Pages 203: The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties Foods doi: 10.3390/foods8060203 Authors: Tugce Senturk Parreidt Martina Lindner Isabell Rothkopf Markus Schmid Kajetan Müller Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate,...
Tue Jun 11, 2019 03:00
Foods, Vol. 8, Pages 202: Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields Foods doi: 10.3390/foods8060202 Authors: Yoseph Asmelash Gebru Jun Hyun-II Kim Young-Soo Kim Myung-Kon Kim Kwang-Pyo Data on variations in amino acid compositions and protein profiles among white and brown teff, a grain of growing interest, is either limited or contradicting at the moment. In this study,...
Tue Jun 11, 2019 03:00
Foods, Vol. 8, Pages 201: Comparative Analysis of Lycopene Content from Different Tomato-Based Food Products on the Cellular Activity of Prostate Cancer Cell Lines Foods doi: 10.3390/foods8060201 Authors: Nathalia da Costa Pereira Soares Monique de Barros Elias Clara Lima Machado Bruno Boquimpani Trindade Radovan Borojevic Anderson Junger Teodoro Lycopene is more bioavailable in processed tomato products than in raw tomatoes, since arrangement of cis-isomers of lycopene...
Mon Jun 10, 2019 03:00
Foods, Vol. 8, Pages 200: Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors Foods doi: 10.3390/foods8060200 Authors: Temitola Awosika Rotimi E. Aluko In this work, we report the potency of enzymatic hydrolysates of pea proteins against trypsin and chymotrypsin. Pea protein concentrate was digested with each of alcalase, chymotrypsin, pepsin, and trypsin, followed by membrane separation of the protein hydrolysates into peptide fractions (<1, 1–3,...
Mon Jun 10, 2019 03:00
Foods, Vol. 8, Pages 199: Protein Digestibility of Cereal Products Foods doi: 10.3390/foods8060199 Authors: Iris Joye Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of...
Sat Jun 08, 2019 03:00
Foods, Vol. 8, Pages 198: On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency Foods doi: 10.3390/foods8060198 Authors: Julien Chamberland Dany Mercier-Bouchard Iris Dussault-Chouinard Scott Benoit Alain Doyen Michel Britten Yves Pouliot Ultrafiltration (UF) and microfiltration (MF) are widely-used technologies to standardize the protein content of cheesemilk. Our previous work...
Sat Jun 08, 2019 03:00
Foods, Vol. 8, Pages 197: New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities Foods doi: 10.3390/foods8060197 Authors: Alexandre Conanec Brigitte Picard Denis Durand Gonzalo Cantalapiedra-Hijar Marie Chavent Christophe Denoyelle Dominique Gruffat Jérôme Normand Jérôme Saracco Marie-Pierre Ellies-Oury The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor...
Fri Jun 07, 2019 03:00
Foods, Vol. 8, Pages 196: Characterization of Polyphenolic Compounds in Cantaloupe Melon By-Products
Foods, Vol. 8, Pages 196: Characterization of Polyphenolic Compounds in Cantaloupe Melon By-Products Foods doi: 10.3390/foods8060196 Authors: Filomena Monica Vella Domenico Cautela Bruna Laratta The Muskmelon (Cucumis melo L.), which includes several crops of great economic importance worldwide, belongs to the Cucurbitaceae family, and it is well recognized for culinary and medicinal purposes. The high fruit consumption produces a large quantity of waste materials, such as peels...
Thu Jun 06, 2019 03:00
Foods, Vol. 8, Pages 195: Accreditation Procedure for Trichinella spp. Detection in Slaughterhouses: The Experience of an Internal Laboratory in Italy Foods doi: 10.3390/foods8060195 Authors: Maria Schirone Pierina Visciano Alberto Maria Aldo Olivastri Maria Paola Sgalippa Antonello Paparella Trichinellosis is a severe foodborne zoonotic disease due to the consumption of undercooked meat containing Trichinella spp. larvae. According to Commission Regulation (EU) No 1375/2015,...
Thu Jun 06, 2019 03:00
Foods, Vol. 8, Pages 194: Antimicrobial Effect and Probiotic Potential of Phage Resistant Lactobacillus plantarum and its Interactions with Zoonotic Bacterial Pathogens Foods doi: 10.3390/foods8060194 Authors: Vinod Nagarajan Mengfei Peng Zajeba Tabashsum Serajus Salaheen Joselyn Padilla Debabrata Biswas Development of phage-resistant probiotic particularly Lactobacillus is an alternative approach to enhance their beneficial effects as in animal feed supplements. In this...
Wed Jun 05, 2019 03:00
Foods, Vol. 8, Pages 193: Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization Foods doi: 10.3390/foods8060193 Authors: Argyro Bekatorou Iris Plioni Konstantina Sparou Renia Maroutsiou Panagiota Tsafrakidou Theano Petsi Eleana Kordouli The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial...
Tue Jun 04, 2019 03:00
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