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You searched for: Journal European food research & technology Remove constraint Journal: European food research & technology Publication Year 2017 Remove constraint Publication Year: 2017 Source 2017 v.243 no.2 Remove constraint Source: 2017 v.243 no.2
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1. Altitudinal effects on the quality of green tea in east China: a climate change perspective

Author:
Han, Wen-Yan; Huang, Ji-Gang; Li, Xin; Li, Zhi-Xin; Ahammed, Golam Jalal; Yan, Peng; Stepp, John Richard
Source:
European food research & technology 2017 v.243 no.2 pp. 323-330
ISSN:
1438-2377
Subject:
altitude; arginine; aspartic acid; crop yield; epicatechin; epigallocatechin gallate; gamma-aminobutyric acid; global warming; glutamic acid; green tea; polyphenols; serine; taste; temperature; theanine; China
Abstract:
... Climate change differentially affects tea yield at various altitudes; however, its impact on tea quality is less acknowledged. To understand the divergence in tea quality, we collected green tea samples from five sites (with varying altitude from 212 to 1020 m) on Lushan Mountain in Jiangxi Province, eastern China. Results showed that an increase in cultivation altitude decreased total tea polyphe ...
DOI:
10.1007/s00217-016-2746-5

2. An evaluation of the antioxidant properties of Arthrospira maxima extracts obtained using non-conventional techniques

Author:
Giorgis, Marta; Garella, Davide; Cena, Clara; Boffa, Luisa; Cravotto, Giancarlo; Marini, Elisabetta
Source:
European food research & technology 2017 v.243 no.2 pp. 227-237
ISSN:
1438-2377
Subject:
Arthrospira; Spirulina maxima; acetone; algae; beta-carotene; ethanol; functional foods; hexane; high performance liquid chromatography; nutrients; oxygen radical absorbance capacity; polyphenols; solvents; temperature; ultrasonic treatment
Abstract:
... In last decade, Arthrospira has been considered an important source of high-quality nutrients and therefore it is suggested as a suitable functional food. In this work, Arthrospira maxima extracts were obtained in different conditions, varying solvents, time, temperature and extraction techniques, such as microwave- and ultrasound-assisted extraction (MAE and UAE, respectively). Total carotenoids ...
DOI:
10.1007/s00217-016-2738-5

3. Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis

Author:
Šoronja Simović, Dragana; Maravić, Nikola; Šereš, Zita; Mišan, Aleksandra; Pajin, Biljana; Jevrić, Lidija R.; Podunavac-Kuzmanović, Sanja O.; Kovačević, Strahinja Z.
Source:
European food research & technology 2017 v.243 no.2 pp. 239-246
ISSN:
1438-2377
Subject:
antioxidant activity; chemometrics; cookies; dietary fiber; food industry; median effective concentration; statistical analysis; sugar beet; sugars; Sweden
Abstract:
... Recent studies have confirmed the possibility of an insoluble material to carry out a marked antioxidant activity by a solid–liquid interaction, and in such way opened a new chapter for dietary fiber application in food industry as a functional unit with radical scavenging capacity. Therefore, this paper investigates the possibility of improving the antioxidant activity of cookies with addition of ...
DOI:
10.1007/s00217-016-2739-4

4. Aroma characterization of predicate wines from Croatia

Author:
Maslov, Luna; Tomaz, Ivana; Mihaljević Žulj, Marin; Jeromel, Ana
Source:
European food research & technology 2017 v.243 no.2 pp. 263-274
ISSN:
1438-2377
Subject:
Botrytis cinerea; beta-ionone; biochemical pathways; cultivars; dessert wines; furfural; gas chromatography-mass spectrometry; grapes; harvest date; linalool; octenol; odor compounds; odors; ripening; solid phase extraction; vines; white wines; Croatia
Abstract:
... Predicate wines are sweet natural wines that in good years and appropriate conditions of ripening grapes on the vine, their degree of overripe and time of harvest, achieve a special quality. The aroma compounds of predicate wines from Croatia have not yet been studied. The predicate commercial wines (selected harvest wines and ice wines) of four different grape cultivars (‘Welschriesling’, ‘Kerner ...
DOI:
10.1007/s00217-016-2741-x

5. A thermostable-endo-β-(1,4)-mannanase from Pediococcus acidilactici (M17): purification, characterization and its application in fruit juice clarification

Author:
Nadaroglu, Hayrunnisa; Adiguzel, Gulsah; Adiguzel, Ahmet; Sonmez, Zeynep
Source:
European food research & technology 2017 v.243 no.2 pp. 193-201
ISSN:
1438-2377
Subject:
European Union; Pediococcus acidilactici; ammonium sulfate; apple juice; beta-mannosidase; calcium; clarification (processing); cobalt; copper; fermented sausages; gel chromatography; grape juice; ion exchange; juice industry; lactic acid bacteria; locust bean gum; manganese; markets; metal ions; molecular weight; orange juice; polyacrylamide gel electrophoresis; ribosomal RNA; sugars; temperature; zinc
Abstract:
... A Turkish fermented sausage was bought from a local market in Erzurum and was used for isolation and characterization of lactic acid bacteria. As the result of 16S rRNA analysis, this bacterium was determined as Pediococcus acidilactici (Genbank number KF895384) at a rate of 99 %. The mannanase from P. acidilactici (M17) was purified using the (NH₄)₂SO₄ precipitation, DEAE-cellulose ion exchange a ...
DOI:
10.1007/s00217-016-2735-8

6. Comparison of the nutritional as well as the volatile composition of in-season and off-season Hezuo 903 tomato at red stage

Author:
Liu, Tao; Zhu, Wei; Huang, Jing; Chen, Huahan; Nie, Rongzu; Li, Chun-mei
Source:
European food research & technology 2017 v.243 no.2 pp. 203-214
ISSN:
1438-2377
Subject:
ascorbic acid; electronic nose; electronic tongue; flavor; gas chromatography-mass spectrometry; lycopene; methyl salicylate; nutrition; phenylacetaldehyde; planting; reducing sugars; sensory evaluation; tomatoes; volatile compounds
Abstract:
... The influence of the planting season on the nutritional as well as the aromatic composition of Hezuo 903 tomato was investigated by combining use of nutrition analysis, sensory evaluation, electronic nose and electronic tongue analysis, gas chromatography–mass spectrometry (GC–MS) and GC–MS–olfactometry (GC–MS–O) method. The results suggested that in-season tomato contained higher levels of reduci ...
DOI:
10.1007/s00217-016-2736-7

7. Effect of mechanically modified wheat flour on dough fermentation properties and bread quality

Author:
Hackenberg, Stefanie; Verheyen, Christoph; Jekle, Mario; Becker, Thomas
Source:
European food research & technology 2017 v.243 no.2 pp. 287-296
ISSN:
1438-2377
Subject:
baking; beta-amylase; breadmaking quality; dough; enzyme activity; fermentation; grinding; porosity; starch; water holding capacity; wheat flour
Abstract:
... The swelling properties and thus baking performance of starch strongly depend on mechanical starch modification (MSM), which can be influenced by grinding. To analyze the effect of starch influencing factors on dough fermentation properties and specific bread volume, different MSM levels were obtained using a ball mill. This treatment led to an increase in the water-holding capacity and a decrease ...
DOI:
10.1007/s00217-016-2743-8

8. Evaluation of lipid biosynthesis ability by Rhodotorula and Sporobolomyces strains in medium with glycerol

Author:
Gientka, Iwona; Gadaszewska, Marta; Błażejak, Stanisław; Kieliszek, Marek; Bzducha-Wróbel, Anna; Stasiak-Różańska, Lidia; Kot, Anna Maria
Source:
European food research & technology 2017 v.243 no.2 pp. 275-286
ISSN:
1438-2377
Subject:
Rhodotorula; Sporobolomyces; biodiesel; biomass; biosynthesis; carbon; carotenoids; docosapentaenoic acid; fatty acid composition; fuel production; glucose; glycerol; oils; oleic acid; pigments; raw materials; yeasts
Abstract:
... Single cell oils (SCO) can be a source of nutritionally valuable fatty acids and raw material in biodiesel production. Among the oleaginous yeasts, those which additionally generate carotenoid pigments are beneficially distinguished. Rhodotorula and Sporobolomyces strains were screened for the ability to grow and produce intracellular lipids in medium containing pure glycerol. In this paper, we ve ...
DOI:
10.1007/s00217-016-2742-9

9. Five pentaplex real-time PCR systems for the efficient determination of 20 genetically modified maize traits in food

Author:
Köppel, René; Ganeshan, Arthika; van Velsen, Franziska; Bucher, Thomas
Source:
European food research & technology 2017 v.243 no.2 pp. 215-225
ISSN:
1438-2377
Subject:
European Union; corn; food law; quantitative polymerase chain reaction; transgenes; transgenic plants
Abstract:
... According to the EU and Swiss food legislation, only authorised traits of transgene plants are allowed to be imported and sold to the consumer. In order to control imports of maize products from retailers, efficient and reliable methods for the detection and quantification are a prerequisite. Actually, in the EU, more than 25 gm Maize traits were authorised and are allowed to be sold. To ensure co ...
DOI:
10.1007/s00217-016-2737-6

10. Functionality of cocoa butter equivalents in chocolate products

Author:
De Clercq, Nathalie; Kadivar, Sheida; Van de Walle, Davy; De Pelsmaeker, Sara; Ghellynck, Xavier; Dewettinck, Koen
Source:
European food research & technology 2017 v.243 no.2 pp. 309-321
ISSN:
1438-2377
Subject:
chocolate; cocoa butter; crystallization; hardness; melting; physicochemical properties; prices; thermal properties; viscosity
Abstract:
... Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa butter equivalents (CBE) and hard palm mid fraction (PMF) are compared with those of CB. Subsequently, their functionality in real and compound chocolate w ...
DOI:
10.1007/s00217-016-2745-6

11. Hedonic and descriptive sensory evaluation of instant and fresh coffee products

Author:
Stokes, Chloe N.; O’Sullivan, Maurice G.; Kerry, Joseph P.
Source:
European food research & technology 2017 v.243 no.2 pp. 331-340
ISSN:
1438-2377
Subject:
correlation; flavor; instant coffee; least squares; markets; odors; sensory evaluation; United Kingdom
Abstract:
... Sensory acceptance testing of instant and filtered coffees using naïve assessors (n = 40) and rapid descriptive profiling using trained assessors (n = 10) was used to determine the sensory hedonic and descriptive drivers of 13 (8 filtered, 5 instant) of the most popular coffee brands on the Irish and UK market. Training was undertaken using commercial coffees to highlight sensory attributes, which ...
DOI:
10.1007/s00217-016-2747-4

12. High-throughput β-glucan analyses and their relationship with beer filterability

Author:
Kupetz, M.; Aumer, J.; Harms, D.; Zarnkow, M.; Sacher, B.; Becker, T.
Source:
European food research & technology 2017 v.243 no.2 pp. 341-351
ISSN:
1438-2377
Subject:
beers; beta-glucans; cellulose; colorimetry; diatomaceous earth; dyes; filterability; fluorometry; fractionation; microfiltration; molecular weight; nitrates; viscosity
Abstract:
... Beer filterability is strongly related to the amount and molar mass distribution of β-glucan. Different commercial quantification methods yield different β-glucan concentrations and beer filterability. In order to acquire detailed information on the measureable molar mass and its impact on beer filtration, six high-throughput methods were developed and analysed. These methods involve three calibra ...
DOI:
10.1007/s00217-016-2748-3

13. Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

Author:
Saputro, Arifin Dwi; Van de Walle, Davy; Aidoo, Roger Philip; Mensah, Michael Amoafo; Delbaere, Claudia; De Clercq, Nathalie; Van Durme, Jim; Dewettinck, Koen
Source:
European food research & technology 2017 v.243 no.2 pp. 177-191
ISSN:
1438-2377
Subject:
chocolate; coconuts; color; consumer demand; hardness; melting; odors; physicochemical properties; sucrose; sweeteners; temperature; viscosity; volatile compounds
Abstract:
... Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is palm sap-based sugar. This work investigated the impact of sucrose replacement by coconut sugar (CCS1 and CCS2) and palm sugar (CPS1, CPS2 and CPS3) on ...
DOI:
10.1007/s00217-016-2734-9

14. The perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonates (PFSAs) contamination level in spices

Author:
Surma, Magdalena; Piskuła, Mariusz; Wiczkowski, Wiesław; Zieliński, Henryk
Source:
European food research & technology 2017 v.243 no.2 pp. 297-307
ISSN:
1438-2377
Subject:
Coriandrum sativum; Mentha piperita nothosubsp. piperita; allspice; anise; artificial colors; carboxylic acids; cardamom; cinnamon; food contamination; garlic; perfluorooctanoic acid; sulfonates; Asia; Northern Africa; Slovakia; Spain
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 perfluoroalkane sulfonates (PFSAs) in spice ...
DOI:
10.1007/s00217-016-2744-7

15. Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine

Author:
Baiano, Antonietta; Mentana, Annalisa; Quinto, Maurizio; Centonze, Diego; Previtali, Maria Assunta; Varva, Gabriella; Del Nobile, Matteo Alessandro; De Palma, Laura
Source:
European food research & technology 2017 v.243 no.2 pp. 247-261
ISSN:
1438-2377
Subject:
acids; defoliation; esters; grapes; leaves; oak chips; sensory evaluation; sensory properties; terpenoids; vines; volatile compounds; whisky; wines
Abstract:
... The effects of defoliation treatments performed in the bunch-zone on volatile composition and sensory attributes of the corresponding wines were evaluated. Nero di Troia grapes were subjected to four different treatments: no leaf removal (N); leaf removal in the fruit-zone along the east side (at complete veraison) (E); leaf removal in the fruit-zone along the east and west side (at complete verai ...
DOI:
10.1007/s00217-016-2740-y