Foods, Vol. 9, Pages 644: Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Foods, Vol. 9, Pages 644: Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds Foods doi: 10.3390/foods9050644 Authors: Amirhossein Nazhand Alessandra Durazzo Massimo Lucarini Eliana B. Souto Antonello Santini Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which...

Foods

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Foods, Vol. 9, Pages 643: Social Cues and the Online Purchase Intentions of Organic Wine

Foods, Vol. 9, Pages 643: Social Cues and the Online Purchase Intentions of Organic Wine Foods doi: 10.3390/foods9050643 Authors: Stefanie Sohn Barbara Seegebarth Martin Kissling Tabea Sippel This study investigates how online store atmospherics (i.e., social cues) affect consumer purchase intentions of organic wine. A between-subject experiment with a quantitative survey conducted among German consumers reveals that the mere presence of social cues (i.e., a chat box) on a wine...

Foods

Sat May 16, 2020 03:00

Foods, Vol. 9, Pages 642: Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity

Foods, Vol. 9, Pages 642: Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity Foods doi: 10.3390/foods9050642 Authors: Laura Cebadera Maria Inês Dias Lillian Barros Virginia Fernández-Ruiz Rosa Mª Cámara Ángel Del Pino Celestino Santos-Buelga Isabel C.F.R. Ferreira Patricia Morales Montaña Cámara The most relevant nutrients and bioactive compounds...

Foods

Sat May 16, 2020 03:00

Foods, Vol. 9, Pages 641: Profile of Back Bacon Produced From the Common Warthog

Foods, Vol. 9, Pages 641: Profile of Back Bacon Produced From the Common Warthog Foods doi: 10.3390/foods9050641 Authors: Louwrens C. Hoffman Monlee Rudman Alison J. Leslie The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product...

Foods

Fri May 15, 2020 03:00

Foods, Vol. 9, Pages 637: Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant

Foods, Vol. 9, Pages 637: Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant Foods doi: 10.3390/foods9050637 Authors: Andrea Serra Giuseppe Conte Leonor Corrales-Retana Laura Casarosa Francesca Ciucci Marcello Mele Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated,...

Foods

Fri May 15, 2020 03:00

Foods, Vol. 9, Pages 640: Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

Foods, Vol. 9, Pages 640: Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains Foods doi: 10.3390/foods9050640 Authors: Viola Galli Manuel Venturi Simona Guerrini Massimo Blandino Simone Luti Luigia Pazzagli Lisa Granchi The use of sourdough fermentation and whole grain flours in baked goods manufacturing are known to enhance their functional and nutritional features....

Foods

Fri May 15, 2020 03:00

Foods, Vol. 9, Pages 639: Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

Foods, Vol. 9, Pages 639: Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety Foods doi: 10.3390/foods9050639 Authors: Mohamed T. El-Saadony Mohamed F. Elsadek Alaa S. Mohamed Ayman E. Taha Badreldin M. Ahmed Ahmed M. Saad Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural...

Foods

Fri May 15, 2020 03:00

Foods, Vol. 9, Pages 636: Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions

Foods, Vol. 9, Pages 636: Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions Foods doi: 10.3390/foods9050636 Authors: Marta Padial-Domínguez F. Javier Espejo-Carpio Raúl Pérez-Gálvez Antonio Guadix Emilia M. Guadix The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties...

Foods

Fri May 15, 2020 03:00

Foods, Vol. 9, Pages 638: Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Foods, Vol. 9, Pages 638: Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis Foods doi: 10.3390/foods9050638 Authors: Mina K. Kim Hae won Jang Kwang-Geun Lee The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis...

Foods

Fri May 15, 2020 03:00

Foods, Vol. 9, Pages 635: Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration

Foods, Vol. 9, Pages 635: Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration Foods doi: 10.3390/foods9050635 Authors: Ryosuke Abe Narumi Matsukaze Hayato Kobayashi Yusuke Yamaguchi Harumi Uto-Kondo Hitoshi Kumagai Hitomi Kumagai Hydrochloric acid (HCl)-treated wheat protein (HWP) is widely used in various products, including foods, cosmetics and shampoos. Recently, immediate hypersensitivity towards facial soap containing...

Foods

Fri May 15, 2020 03:00