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- Author:
- Poniedziałek, Barbara; Mleczek, Mirosław; Niedzielski, Przemysław; Siwulski, Marek; Gąsecka, Monika; Kozak, Lidia; Komosa, Anna; Rzymski, Piotr
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2187-2198
- ISSN:
- 1438-2377
- Subject:
- Pleurotus eryngii; Pleurotus ostreatus; antioxidant activity; biomass; blood platelets; copper; food research; functional foods; humans; lipid peroxidation; models; mushrooms; reactive oxygen species; selenium; zinc
- Abstract:
- ... The study investigated effect of substrate supplementation with Se alone or in combination with Cu or/and Zn Se on (1) the growth of Pleurotus ostreatus and Pleurotus eryngii; (2) elements accumulation in mushrooms; (3) the antioxidant activities of bio-enriched mushroom extracts in human platelets. The accumulation of elements generally increased over concentration gradient reaching its maximum a ...
- DOI:
- 10.1007/s00217-017-2921-3
-
http://dx.doi.org/10.1007/s00217-017-2921-3
- Author:
- Li, Qun; Yin, Rong; Zhang, Qian-ru; Wang, Xian-ping; Hu, Xiao-jun; Gao, Zhong-dong; Duan, Ze-min
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2235-2242
- ISSN:
- 1438-2377
- Subject:
- Juglans regia; breeding; chemometrics; cluster analysis; correlation; fatty acid composition; food research; gas chromatography; linolenic acid; lipid content; metabolism; oleic acid; path analysis; plant physiology; principal component analysis; solid phase extraction; walnuts; China
- Abstract:
- ... Content of total fat and fatty acid composition of 37 walnut (Juglans regia L.) varieties was determined by soxhlet extraction and gas chromatography and the data were mined by variation analysis, correlation analysis, path analysis, principal component analysis and cluster analysis to provide a basis on cultivating, breeding and processing of different walnut varieties which were planed in Jinzho ...
- DOI:
- 10.1007/s00217-017-2925-z
-
http://dx.doi.org/10.1007/s00217-017-2925-z
- Author:
- Tappi, Silvia; Rocculi, Pietro; Ciampa, Alessandra; Romani, Santina; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2225-2233
- ISSN:
- 1438-2377
- Subject:
- Mullus barbatus; eyes; firmness; fish; food research; freshness; mucus; pigmentation; rigor mortis; sensory evaluation; storage temperature; storage time; tenderizing; texture; trimethylamine
- Abstract:
- ... The evaluation of fish freshness can be performed using chemical, sensory and physical methods. Besides sensory methods, several instrumental techniques have been applied with the objective of replacing sensory assessment. The aim of this study was to set up and test objective physical methods mainly based on computer vision system (CVS) to assess red mullet (Mullus barbatus) freshness evolution d ...
- DOI:
- 10.1007/s00217-017-2924-0
-
http://dx.doi.org/10.1007/s00217-017-2924-0
- Author:
- Mäde, Dietrich; Rohmberger, Diane
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2105-2113
- ISSN:
- 1438-2377
- Subject:
- Cancridae; Chrysoperla carnea; DNA; Oncorhynchus mykiss; Penaeidae; Syrphidae; allergens; birds; cassava; crayfish; fish; food analysis; food research; genes; insects; mammals; meat; mitochondria; molluscs; nucleotide sequences; quantitative polymerase chain reaction; ribosomal RNA
- Abstract:
- ... Crustaceans are known allergens for a remarkable number of people. For the detection of traces of crustaceans in food, a specific and sensitive real-time PCR method was developed. An approximately 205 bp long fragment of the mitochondrial 16S rRNA gene was chosen as molecular target region for the detection systems. The DNA sequence of this fragment was determined from 13 species belonging to diff ...
- DOI:
- 10.1007/s00217-017-2911-5
-
http://dx.doi.org/10.1007/s00217-017-2911-5
- Author:
- Savini, Sara; Loizzo, Monica Rosa; Tundis, Rosa; Mozzon, Massimo; Foligni, Roberta; Longo, Edoardo; Morozova, Ksenia; Scampicchio, Matteo; Martin-Vertedor, Daniel; Boselli, Emanuele
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2255-2263
- ISSN:
- 1438-2377
- Subject:
- 2,5-dihydroxybenzoic acid; Tuber melanosporum; air; aldehydes; antioxidant activity; antioxidants; food research; freshness; mixing; nitrogen; packaging; principal component analysis; shelf life; storage time; truffles; volatile compounds
- Abstract:
- ... The antioxidant properties of fresh black truffles (Tuber melanosporum) (T.) refrigerated at 4 °C under different packaging conditions: air atmosphere (A), reduced pressure (V), mix 1% O₂/99% N₂ (ON) and mix 40% CO₂/60% N₂ (CN) were evaluated during 28 days of storage. The results were compared with the volatile fingerprint determined by SPME-GC/MS and with the phenolic antioxidants characterized ...
- DOI:
- 10.1007/s00217-017-2927-x
-
http://dx.doi.org/10.1007/s00217-017-2927-x
- Author:
- de Andrade, Eriel Forville; Carpiné, Danielle; Dagostin, João Luiz Andreotti; Barison, Andersson; Rüdiger, André Luis; de Muñiz, Graciela Inés Bolzón; Masson, Maria Lucia
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2155-2161
- ISSN:
- 1438-2377
- Subject:
- Escherichia coli; Gram-negative bacteria; Gram-positive bacteria; Pseudomonas aeruginosa; Salmonella enterica; Smallanthus sonchifolius; Staphylococcus aureus; antibacterial properties; disk diffusion antimicrobial test; food research; gas chromatography-mass spectrometry; leaves; methylene chloride; minimum inhibitory concentration; nuclear magnetic resonance spectroscopy; sesquiterpenoid lactones; spectral analysis; stable isotopes
- 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 compounds were established by GC/MS ...
- DOI:
- 10.1007/s00217-017-2918-y
-
http://dx.doi.org/10.1007/s00217-017-2918-y
- Author:
- Czubinski, Jaroslaw; Montowska, Magdalena; Springer, Ewa; Pospiech, Edward; Lampart-Szczapa, Eleonora
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2095-2103
- ISSN:
- 1438-2377
- Subject:
- Lupinus angustifolius; allergenicity; amino acid composition; digestion; electrophoresis; enzymatic hydrolysis; food industry; food research; foods; hydrolysates; hydrolysis; immunoglobulin E; ingredients; mass spectrometry; patients; protein content; seed storage proteins; seeds; simulation models; trypsin
- Abstract:
- ... Lupin seeds are already widely used as an ingredient in different food products. Their attractiveness is related mainly to their high protein content that is characterised by a favourable amino acid composition, as well as the desired technological properties. However, with the increase of lupin seeds usage in food manufacture, their potential allergic properties have been demonstrated. The aim of ...
- DOI:
- 10.1007/s00217-017-2910-6
-
http://dx.doi.org/10.1007/s00217-017-2910-6
- Author:
- Lasik-Kurdyś, Małgorzata; Gumienna, Małgorzata; Nowak, Jacek
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2163-2173
- ISSN:
- 1438-2377
- Subject:
- acetic acids; acidity; alcoholic fermentation; bacteria; deacidification; ethanol; food research; glycerol; grape must; malic acid; malolactic fermentation; secondary metabolites; white wines; winemaking; yeasts; Central European region
- Abstract:
- ... The aim of this study was to evaluate the efficiency of malolactic fermentation in the production of red and white wine from high-acid musts (up to 9.5 g/L malic acid), typical for cool-climate European wine zones. Four vinification scenarios were investigated: alcoholic fermentation only, simultaneous malolactic and alcoholic fermentation, malolactic fermentation induced at the end of alcoholic f ...
- DOI:
- 10.1007/s00217-017-2919-x
-
http://dx.doi.org/10.1007/s00217-017-2919-x
- Author:
- Bakir, Sena; Devecioglu, Dilara; Kayacan, Selma; Toydemir, Gamze; Karbancioglu-Guler, Funda; Capanoglu, Esra
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2083-2094
- ISSN:
- 1438-2377
- Subject:
- 2,2-diphenyl-1-picrylhydrazyl; 4-hydroxybenzoic acid; Escherichia coli; Salmonella Typhimurium; Staphylococcus aureus; acetic acid; antibacterial properties; antioxidant activity; antioxidants; flavonoids; food research; gallic acid; high performance liquid chromatography; in vitro studies; pH; protocatechuic acid; vinegars
- 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, DPPH, and FRAP, in parallel. Res ...
- DOI:
- 10.1007/s00217-017-2908-0
-
http://dx.doi.org/10.1007/s00217-017-2908-0
- Author:
- Anacarso, Immacolata; Gigli, Luca; Bondi, Moreno; de Niederhausern, Simona; Stefani, Sara; Condò, Carla; Messi, Patrizia
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2127-2134
- ISSN:
- 1438-2377
- Subject:
- Lactobacillus; antibiotics; bacteriocins; biosynthesis; fermentation; food preservatives; food research; gastrointestinal system; ham; lactic acid bacteria; pH; polymerase chain reaction; probiotics; spoilage; virulence; Europe
- Abstract:
- ... The fermentation of meat by lactic acid bacteria (LAB) is a traditional practice in many countries of Europe. LAB are already used for probiotic use and/or their bacteriocins can be used as a food preservative. 21 LABs were isolated from ham samples and identified by PCR; in particular, L. plantarum-GS16 and L. paraplantarum-GS54 were identified as the best bacteriocin-like substance (BLS) produce ...
- DOI:
- 10.1007/s00217-017-2913-3
-
http://dx.doi.org/10.1007/s00217-017-2913-3
- Author:
- Wang, Xiaobin; Huang, Wenqian; Zhao, Chunjiang; Wang, Qingyan; Liu, Chen; Yang, Guiyan
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2265-2273
- ISSN:
- 1438-2377
- Subject:
- Raman spectroscopy; additives; correlation; flour; fluorescence; food research; food safety; hyperspectral imagery; least squares; quantitative analysis
- 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 flour. By analyzing the Raman ...
- DOI:
- 10.1007/s00217-017-2928-9
-
http://dx.doi.org/10.1007/s00217-017-2928-9
- Author:
- Badr, Hoida Ali; Takahashi, Keiko; Kawakami, Ryushi; Oyama, Yasuo; Yokoigawa, Kumio; Kanemaru, Kaori
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2147-2153
- ISSN:
- 1438-2377
- Subject:
- Shiga toxin; Ulva; dialysis; dietary fiber; dissociation; edible seaweed; esters; food research; gel chromatography; macroalgae; molecular weight; polyacrylamide gel electrophoresis; polysaccharides; screening; sulfates
- Abstract:
- ... We screened edible seaweeds in the ability to adsorb Shiga toxin (Stx) by an equilibrated dialysis method. Although water insoluble fractions of 14 dry seaweeds did not adsorb Stx, most water soluble fractions were found to adsorb it to one degree or another. Among the seaweed tested, the extract of the Ulva linza Linnaeus [Enteromorpha linza (Linnaeus) J. Agardh] was found to well adsorb both Stx ...
- DOI:
- 10.1007/s00217-017-2915-1
-
http://dx.doi.org/10.1007/s00217-017-2915-1
- Author:
- Muszyńska, Bożena; Piotrowska, Joanna; Krakowska, Agata; Gruba, Anna; Kała, Katarzyna; Sułkowska-Ziaja, Katarzyna; Kryczyk, Agata; Opoka, Włodzimierz
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2135-2145
- ISSN:
- 1438-2377
- Subject:
- Agaricus bisporus; absorption; chemometrics; food research; fruiting bodies; health promotion; metals; minerals; mushrooms; mycelium; nutritive value; organic compounds; peeling; reversed-phase high performance liquid chromatography; spectroscopy
- Abstract:
- ... The study involved the fruiting bodies of white, brown, and portobello varieties of Agaricus bisporus. The content of bioelements and organic compounds was determined in the prepared samples of different varieties and different parts (cap peel, cap devoid of peel, and stipes) of mushrooms. We determined which of the A. bisporus varieties is characterized by higher nutritional value. Because consum ...
- DOI:
- 10.1007/s00217-017-2914-2
-
http://dx.doi.org/10.1007/s00217-017-2914-2
- Author:
- Rosicka-Kaczmarek, Justyna; Tkaczyk, Mariola; Makowski, Bartłomiej; Komisarczyk, Aleksandra; Nebesny, Ewa
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2243-2253
- ISSN:
- 1438-2377
- Subject:
- alpha-amylase; arabinoxylan; autumn; differential scanning calorimetry; dissociation; enthalpy; filtration; flour; food research; gelatinization; glucose; hydrolysates; hydrolysis; industry; physicochemical properties; sowing; spring; starch granules; syrups; temperature; washing; wheat
- Abstract:
- ... The effect of sowing time of three facultative wheat varieties (late autumn or spring) on the content and properties of arabinoxylans (AX) adsorbed on the surface of starch granules in the process of washing out from flour, and the impact of AX on physicochemical properties of starch and filtration performance of enzymatic starch hydrolysates were determined in this study. The differential scannin ...
- DOI:
- 10.1007/s00217-017-2926-y
-
http://dx.doi.org/10.1007/s00217-017-2926-y
- Author:
- Lachowicz, Sabina; Wojdyło, Aneta; Chmielewska, Joanna; Oszmiański, Jan
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2199-2209
- ISSN:
- 1438-2377
- Subject:
- Saccharomyces bayanus; Saccharomyces cerevisiae; acidity; antioxidant activity; bioactive compounds; color; fermentation; food research; pH; polyphenols; sensory properties; storage temperature; storage time; sugars; wines; yeasts
- Abstract:
- ... The aim of this study was to investigate the influence of various Saccharomyces cerevisiae and Saccharomyces bayanus on the content of phenolic compounds (UPLC-PDA-FL), antioxidant activity (ABTS and FRAP), colour (CIEL*a*b*) and sensory attributes of chokeberry wine. The pH, content of sugar, polyphenols, total acidity, colour, and antioxidant activity were evaluated in chokeberry must, wine afte ...
- DOI:
- 10.1007/s00217-017-2922-2
-
http://dx.doi.org/10.1007/s00217-017-2922-2
- Author:
- Kacem, Imen; Martinez-Saez, Nuria; Kallel, Fatma; Ben Jeddou, Khawla; Boisset Helbert, Claire; Ellouze Chaabouni, Semia; del Castillo, Maria Dolores
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2115-2126
- ISSN:
- 1438-2377
- Subject:
- acarbose; almond shells; almonds; alpha-glucosidase; antioxidant activity; antioxidants; biscuits; byproducts; dietary fiber; food research; gallic acid; health promotion; industry; ingredients; nutrient requirements; polysaccharides; wastes
- 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 regarding the chemical composi ...
- DOI:
- 10.1007/s00217-017-2912-4
-
http://dx.doi.org/10.1007/s00217-017-2912-4
- Author:
- Del Fresno, Juan Manuel; Morata, Antonio; Loira, Iris; Bañuelos, María Antonia; Escott, Carlos; Benito, Santiago; González Chamorro, Carmen; Suárez-Lepe, José Antonio
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2175-2185
- ISSN:
- 1438-2377
- Subject:
- Saccharomyces cerevisiae; Schizosaccharomyces pombe; Torulaspora delbrueckii; acetaldehyde; acetates; acetic acid; acidity; color; ethanol; fermentation; food research; glycerol; lactic acid; metabolites; pyruvic acid; red wines; volatile compounds; wine quality; winemaking; yeasts
- Abstract:
- ... The use of non-Saccharomyces yeasts can provide advantages in winemaking such as: a reduction of ethanol content, the synthesis of certain metabolites that are important for color stability or a good yield in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate). The main objective was general evaluation of wines made by non-Saccharomyces yeast under d ...
- DOI:
- 10.1007/s00217-017-2920-4
-
http://dx.doi.org/10.1007/s00217-017-2920-4
- Author:
- Valls, J.; Agnolet, S.; Haas, F.; Struffi, I.; Ciesa, F.; Robatscher, P.; Oberhuber, Michael
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2211-2224
- ISSN:
- 1438-2377
- Subject:
- 2,2-diphenyl-1-picrylhydrazyl; anthocyanins; antioxidant activity; antioxidants; flavanols; food research; functional foods; grape pomace; grapes; maceration; polyphenols; seeds
- Abstract:
- ... The phenolic composition of grape pomace seeds and skins in the South Tyrolean autochthonous variety Lagrein has been studied for three different microfermentation experiments. 23 anthocyanins and 9 flavan-3-ols were determined by UHPLC–MS/MS in both the skins and seeds of grapes and pomace. The remaining contents of total polyphenols, total anthocyanins and the antioxidant capacity of the pomace ...
- DOI:
- 10.1007/s00217-017-2923-1
-
http://dx.doi.org/10.1007/s00217-017-2923-1
- Author:
- Aguilar-Méndez, Osvaldo; López-Álvarez, José Arnoldo; Díaz-Pérez, Alma Laura; Altamirano, Josue; Reyes De la Cruz, Homero; Rutiaga-Quiñones, José Guadalupe; Campos-García, Jesús
- Source:
- European food research & technology 2017 v.243 no.12 pp. 2073-2082
- ISSN:
- 1438-2377
- Subject:
- Quercus alba; beverages; color; flavor; food research; gas chromatography-mass spectrometry; liquid-liquid extraction; oak barrels; odors; principal component analysis; silver; trees; volatile organic compounds; wood
- Abstract:
- ... The main goal of the ageing process of tequila is to improve its organoleptic properties. This process is mainly performed in white oak barrels from trees of the Quercus species, whose wood confers a wide variety of aromas, flavors, and colors to the beverage, providing the desirable organoleptic character to this beverage. In this work, the effects of tequila maturation in recycled and regenerate ...
- DOI:
- 10.1007/s00217-017-2901-7
-
http://dx.doi.org/10.1007/s00217-017-2901-7
- Author:
- Salazar, Fernando N.; Marangon, Matteo; Labbé, Mariela; Lira, Eugenio; Rodríguez-Bencomo, Juan José; López, Francisco
- Source:
- European food research & technology 2017 v.243 no.11 pp. 2043-2054
- ISSN:
- 1438-2377
- Subject:
- bentonite; fermentation; food research; grape juice; lees; odor compounds; protein content; sodium; white wines
- Abstract:
- ... In this work, we compare the effect of the addition during fermentation of both sodium bentonite and sodium-activated bentonite on the protein content, protein stability, lees volume, and aroma compounds of a Sauvignon blanc wine. Protein unstable Sauvignon blanc juices were vinified with or without bentonite added at three different stages: before fermentation, early during fermentation, and towa ...
- DOI:
- 10.1007/s00217-017-2917-z
-
http://dx.doi.org/10.1007/s00217-017-2917-z