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You searched for: Journal European food research & technology Remove constraint Journal: European food research & technology Publication Year 2018 Remove constraint Publication Year: 2018 Source 2018 v.244 no.12 Remove constraint Source: 2018 v.244 no.12
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1. Botanical traceability of unifloral honeys by chemometrics based on head-space gas chromatography

Author:
Zappi, Alessandro; Melucci, Dora; Scaramagli, Sonia; Zelano, Antonia; Marcazzan, Gian Luigi
Source:
European food research & technology 2018 v.244 no.12 pp. 2149-2157
ISSN:
1438-2377
Subject:
Acacia; Castanea; Citrus; Eucalyptus; Helianthus annuus; Rhododendron; chemometrics; discriminant analysis; gas chromatography; headspace analysis; honey; honeydew; multivariate analysis; prediction; principal component analysis; sensory evaluation; traceability; trees
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 and deep consolidated expertise. ...
DOI:
10.1007/s00217-018-3123-3

2. Chromatographic fingerprint of the volatile fraction of rare Hedera helix honey and biomarkers identification

Author:
Makowicz, Ewa; Kafarski, Paweł; Jasicka-Misiak, Izabela
Source:
European food research & technology 2018 v.244 no.12 pp. 2169-2179
ISSN:
1438-2377
Subject:
Hedera helix; biomarkers; food research; foods; gas chromatography; headspace analysis; honey; mass spectrometry; solid phase microextraction; Ireland
Abstract:
... Hedera helix (Irish ivy) honey is a very rare food product used in Ireland. The composition of the volatile fraction of this unique honey was studied for the first time using three different extraction procedures (SPE, USE and HS–SPME) and analyzed with gas chromatography and mass spectrometry. As expected, the use of combined techniques resulted in the identification of the detailed composition o ...
DOI:
10.1007/s00217-018-3127-z

3. Cooking water of yellow soybeans as emulsifier in gluten-free crackers

Author:
Serventi, Luca; Wang, Siyun; Zhu, Jingnan; Liu, Silu; Fei, Fan
Source:
European food research & technology 2018 v.244 no.12 pp. 2141-2148
ISSN:
1438-2377
Subject:
ambient temperature; cooking; crackers; emulsifiers; emulsifying; foaming; gluten-free foods; hardness; iron; minerals; phosphorus; potassium; saponins; soybeans; storage temperature; water content
Abstract:
... Pulse cooking water has been shown to possess several functionalities but no knowledge has been developed on commonly consumed legumes such as soybeans. This study determined composition, functionality and food applications of the cooking water of yellow soybeans (SCW). The SCW contained relevant amounts of minerals, representing about 10% of the recommended daily intake (in 100 g of SCW) of iron, ...
DOI:
10.1007/s00217-018-3122-4

4. Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step

Author:
Drira, Malika; Jabeur, Hazem; Marrakchi, Fatma; Bouaziz, Mohamed
Source:
European food research & technology 2018 v.244 no.12 pp. 2231-2241
ISSN:
1438-2377
Subject:
erythrodiol; food research; gas chromatography-mass spectrometry; neutralization; refining; sodium hydroxide; temperature; virgin olive oil
Abstract:
... The aim of this study is to evaluate the formation of the increase of Δ-7-stigmastenol during the chemical refining of pomace olive oil (POO) and the optimal neutralization by NaOH concentration of 20 °Be at a temperature of 70 °C. A comparison has been made between virgin olive oil (VOO) and consecutive steps of refining process in the amounts of Δ-7-stigmastenol of the POO oil samples. Among the ...
DOI:
10.1007/s00217-018-3132-2

5. Differential flatfish species detection by COIBar-RFLP in processed seafood products

Author:
Pappalardo, Anna Maria; Federico, Concetta; Saccone, Salvatore; Ferrito, Venera
Source:
European food research & technology 2018 v.244 no.12 pp. 2191-2201
ISSN:
1438-2377
Subject:
Arnoglossus laterna; Citharidae; DNA barcoding; Solea senegalensis; Solea solea; cytochrome-c oxidase; fish fillets; frozen fish; markets; processed seafood; restriction endonucleases; restriction fragment length polymorphism; species identification
Abstract:
... Common sole (Solea solea) is often the subject of fraudulent species substitutions in processed products because of their excellent organoleptic characteristics and high commercial interest. COIBar-RFLP, a molecular strategy-coupling Cytochrome Oxidase I (COI) DNA barcoding with the consolidated methodology of restriction fragment length polymorphism analysis (RFLP), was applied to search for rest ...
DOI:
10.1007/s00217-018-3129-x

6. Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage

Author:
Turan, Ali
Source:
European food research & technology 2018 v.244 no.12 pp. 2181-2190
ISSN:
1438-2377
Subject:
concrete; dodecanoic acid; fatty acid composition; food research; grasses; hazelnut oil; hazelnuts; hexanoic acid; oxidation; oxidative stability; relative humidity; solar drying
Abstract:
... This study’s objective was to assess the fatty acid composition and oil oxidation traits of hazelnuts that were dried with a drying machine (DM), on concrete ground (CG), and grass ground (GG) during 12-month storage (2014–2016) at 20–25 °C and 70–90% relative humidity. The result showed that monounsaturated was the major fatty acid groups (83.56–85.03%) in hazelnut, followed by polyunsaturated (9 ...
DOI:
10.1007/s00217-018-3128-y

7. Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages

Author:
Tang, Kai Xing; Shi, Tiange; Gänzle, Michael
Source:
European food research & technology 2018 v.244 no.12 pp. 2203-2212
ISSN:
1438-2377
Subject:
Escherichia coli; Lactobacillus plantarum; Lactobacillus sakei; Pediococcus acidilactici; Pediococcus pentosaceus; Staphylococcus carnosus; bacterial enzymes; beef; cell viability; fermentation; fermented meat; food research; free amino acids; glutamic acid; lactic acid bacteria; meat aging; models; sausages; starter cultures; taste; virulent strains
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 sausage model system was develop ...
DOI:
10.1007/s00217-018-3130-4

8. Evaluation of antifibrotic effects of coffee and cocoa extracts in rats with thioacetamide-induced fibrosis

Author:
Budryn, Grażyna; Żyżelewicz, Dorota; Buko, Vyacheslav; Lukivskaya, Oxana; Naruta, Elena; Belonovskaya, Elena; Moroz, Valentina; Kirko, Siargey; Grzelczyk, Joanna; Bojczuk, Małgorzata; Falih, Madga
Source:
European food research & technology 2018 v.244 no.12 pp. 2107-2115
ISSN:
1438-2377
Subject:
beans; beverages; fibrosis; food research; hydroxyproline; liver; liver cirrhosis; phenolic compounds; rats
Abstract:
... Epidemiological data demonstrate an inverse relationship between consumption of coffee as well as other beverages containing methylxanthines and liver fibrosis. The mechanism may include the action of not only methylxanthines but also phenolic compounds. Regarding coffee and cocoa, the levels of phenolic compounds strongly depend on the form of beans, i.e., raw (green) vs. roasted. The aim of this ...
DOI:
10.1007/s00217-018-3119-z

9. Evaluation of human exposure to aluminum from food and food contact materials

Author:
Stahl, Thorsten; Falk, Sandy; Taschan, Hasan; Boschek, Bruce; Brunn, Hubertus
Source:
European food research & technology 2018 v.244 no.12 pp. 2077-2084
ISSN:
1438-2377
Subject:
adults; aluminum; body weight; bones; children; diet; dietary exposure; food additives; food contact surfaces; food research; food safety; foods; human population; humans; ingestion; nervous system; packaging; people
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 foods that naturally contain a ...
DOI:
10.1007/s00217-018-3124-2

10. Foaming characteristics of oat protein and modification by partial hydrolysis

Author:
Brückner-Gühmann, Monika; Heiden-Hecht, Theresia; Sözer, Nesli; Drusch, Stephan
Source:
European food research & technology 2018 v.244 no.12 pp. 2095-2106
ISSN:
1438-2377
Subject:
foaming; foaming properties; food research; hydrolysis; hydrophobic bonding; ingredients; oat protein; pH; peptides; protein isolates; rheology; solubility; subtilisin; trypsin; viscoelasticity
Abstract:
... Foaming ability of oat protein isolate (OPI) was analysed at pH 4 and 7. Foaming properties were influenced by partial hydrolysis with trypsin (OPT) and alcalase (OPA). The viscoelasticity of the protein film, the interactions between the protein molecules, and the network forming within the protein film were analysed by interfacial rheology. At pH 7, foams made of OPI and OPT were found to be sta ...
DOI:
10.1007/s00217-018-3118-0

11. PCR analysis of experimental and commercial wines by means of nuclear and chloroplast SSRs

Author:
Agrimonti, Caterina; Marmiroli, Nelson
Source:
European food research & technology 2018 v.244 no.12 pp. 2127-2140
ISSN:
1438-2377
Subject:
DNA; Vitis; alleles; cetyltrimethylammonium bromide; chloroplasts; fermentation; food research; microsatellite repeats; polymerase chain reaction; silica; wines
Abstract:
... Genetic identification of varieties of grapevines in finished wines is still debated: several papers showed that DNA is extracted and analysed by PCR rather easily from the must, but few barely reproducible results have been presented for DNA extracted in wines after fermentation. This work experimented a method based on CTAB followed by silica purification with NucleoSpin Plant Kit columns to ext ...
DOI:
10.1007/s00217-018-3121-5

12. Phenolic composition and varietal discrimination of Montenegrin red wines (Vitis vinifera var. Vranac, Kratošija, and Cabernet Sauvignon)

Author:
Pajović-Šćepanović, Radmila; Wendelin, Silvia; Eder, Reinhard
Source:
European food research & technology 2018 v.244 no.12 pp. 2243-2254
ISSN:
1438-2377
Subject:
Vitis vinifera; anthocyanins; antioxidant activity; chromatography; coumaric acids; discriminant analysis; flavanols; food research; hydroxybenzoic acids; principal component analysis; red wines; stilbenes; wine cultivars; Montenegro
Abstract:
... The present work intends to study, for the first time, the characterization of the phenolic composition (hydroxycinnamic and hydroxybenzoic acids derivatives, stilbenes, anthocyanins, and flavan-3-ols) of Montenegrin autochthonous varietal wines Vranac, Kratošija, and an international recognized variety, Cabernet Sauvignon, from different locations of Montenegro, under the same conditions and enol ...
DOI:
10.1007/s00217-018-3133-1

13. Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage

Author:
Tabart, Jessica; Pincemail, Joël; Kevers, Claire; Defraigne, Jean-Olivier; Dommes, Jacques
Source:
European food research & technology 2018 v.244 no.12 pp. 2085-2094
ISSN:
1438-2377
Subject:
anthocyanins; antioxidant activity; antioxidants; ascorbic acid; bioactive compounds; boiling; broccoli; cabbage; glucosinolates; health promotion; leaching; microwave cooking; microwave treatment; polyphenols; steaming; sulforaphane
Abstract:
... The objective of this study is to investigate the effects of three home cooking methods traditionally used all around the world (boiling, steaming and microwaving) in two vegetables: broccoli and red cabbage. Their effects on phytochemical content (i.e., polyphenols, ascorbic acid, anthocyanins, glucosinolates, and sulforaphane) and on total antioxidant capacity were investigated. Steaming and mic ...
DOI:
10.1007/s00217-018-3126-0

14. Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.)

Author:
Rodríguez-Solana, Raquel; Galego, Ludovina R.; Pérez-Santín, Efrén; Romano, Anabela
Source:
European food research & technology 2018 v.244 no.12 pp. 2213-2229
ISSN:
1438-2377
Subject:
Ficus carica; alcohols; benzaldehyde; distillates; ethyl acetate; fatty acid esters; figs; flavor; food research; fruits; furfural; gas chromatography-mass spectrometry; lactic acid; limonene; markets; octanoic acid; odors; raw materials; short chain fatty acids; volatile compounds; Mediterranean region
Abstract:
... Fig fruits (Ficus carica L.) are used in several Mediterranean countries to produce alcoholic spirits, with either plurivarietal dried figs or, monovarietal fresh figs as the raw material. To determine the influence of different varietal attributes and production methods on the quality of fig spirits, we analyzed the volatile compounds that contribute to the aroma and organoleptic characteristics ...
DOI:
10.1007/s00217-018-3131-3

15. Quality assessment of goji fruits, cranberries, and raisins using selected markers

Author:
Jeszka-Skowron, Magdalena; Oszust, Karolina; Zgoła-Grześkowiak, Agnieszka; Frąc, Magdalena
Source:
European food research & technology 2018 v.244 no.12 pp. 2159-2168
ISSN:
1438-2377
Subject:
Lycium; antioxidant activity; carotenoids; cranberries; ergosterol; fruit extracts; fruits; fungal communities; fungal growth; fungi; liquid chromatography; microbial contamination; raisins; tandem mass spectrometry
Abstract:
... The aim of the study was to determine the antioxidant activity, total phenolic content, and total carotenoid content of dried fruit extracts prepared from goji fruits, cranberries, and raisins. Ergosterol content of samples—as a marker of fungal contamination—was measured by LC–MS/MS technique. For the goji fruit samples, fungal community-level physiological profiling and fungal isolate catabolic ...
DOI:
10.1007/s00217-018-3125-1

16. Study of biological activity of Tricholoma equestre fruiting bodies and their safety for human

Author:
Muszyńska, Bożena; Kała, Katarzyna; Radović, Jelena; Sułkowska-Ziaja, Katarzyna; Krakowska, Agata; Gdula-Argasińska, Joanna; Opoka, Włodzimierz; Kundaković, Tatjana
Source:
European food research & technology 2018 v.244 no.12 pp. 2255-2264
ISSN:
1438-2377
Subject:
Tricholoma; active ingredients; bioactive properties; food research; fruiting bodies; humans; mushrooms; poisoning; rhabdomyolysis; risk
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 active substances in the T. equ ...
DOI:
10.1007/s00217-018-3134-0

17. Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply

Author:
Dupas de Matos, Amanda; Magli, Massimiliano; Marangon, Matteo; Curioni, Andrea; Pasini, Gabriella; Vincenzi, Simone
Source:
European food research & technology 2018 v.244 no.12 pp. 2117-2125
ISSN:
1438-2377
Subject:
acidity; bitterness; color; flavorings; food research; grapes; ingredients; lemon juice; lemons; odors; pressing; salads; sweetness; vegetables; verjuice; vinegars; viscosity; white wines
Abstract:
... Verjuice is an unfermented juice produced by pressing unripe grapes used as acidifying in food preparations. In this study, the drivers of consumers’ liking of three acidic salad seasonings (verjuice, lemon juice, and white wine vinegar) were compared by Check-All-That-Apply test. Results showed that overall liking scores were not different for salads seasoned with verjuice and lemon juice, wherea ...
DOI:
10.1007/s00217-018-3120-6