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You searched for: Journal name Journal of the science of food and agriculture Remove constraint Journal name: Journal of the science of food and agriculture Publication year rev 7981-2019 Remove constraint Publication year rev: 7981-2019 Source 2019 v.99 no.5 Remove constraint Source: 2019 v.99 no.5
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1. Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage

Author:
Joele T Atonfack; Zeynep A Ataman; Lilian M Were
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2186-2193
ISSN:
0022-5142
Subject:
2,2-diphenyl-1-picrylhydrazyl; Helianthus annuus; acidulants; antioxidants; bioavailability; citric acid; cold storage; color; cookies; coumaric acids; dough; fluorescence; gluconolactone; ingredients; leavening agents; pH; refrigeration; sodium bicarbonate; storage time; sunflower oil; sunflower seed; tryptophan
Abstract:
... BACKGROUND: Sunflower seed derived butter can be a source of protein and phenolic antioxidants in refrigerated dough. Chlorogenic quinone‐amino acid induced greening can however occur at alkaline pH, which could result in less bioavailable conjugated phenol‐amino acids. Acidulants were tested as potential anti‐greening ingredients in refrigerated chemically leavened cookie dough. Effect of refrige ...
DOI:
10.1002/jsfa.9412

2. Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle

Author:
Piret Raudsepp; Julia Koskar; Dea Anton; Kadrin Meremäe; Karmen Kapp; Peeter Laurson; Uko Bleive; Hedi Kaldmäe; Mati Roasto; Tõnu Püssa
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2311-2320
ISSN:
0022-5142
Subject:
Aronia melanocarpa; Listeria monocytogenes; Lonicera caerulea; Rheum rhaponticum; Ribes nigrum; additives; antibacterial properties; antioxidant activity; bacteria; bacterial growth; black currants; ethanol; food matrix; growth retardation; petioles; rhubarb; roots
Abstract:
... BACKGROUND: It is important to find plant materials that can inhibit the growth of Listeria monocytogenes and other food‐spoiling bacteria both in vitro and in situ. The aim of the study was to compare antibacterial and antioxidative activity of selected plant–ethanol infusions: leaves and berries of blackcurrant (Ribes nigrum L.), berries of chokeberry (Aronia melanocarpa (Michx.) Elliott) and bl ...
DOI:
10.1002/jsfa.9429

3. Changes in the content of anthocyanins, flavonols, and antioxidant activity in Fragaria ananassa var. Camarosa fruits under traditional and organic fertilization

Author:
Antonieta Ruiz; Mario Sanhueza; Francisca Gómez; Gonzalo Tereucán; Tamara Valenzuela; Susana García; Pablo Cornejo; Isidro Hermosín‐Gutiérrez
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2404-2410
ISSN:
0022-5142
Subject:
Andisols; Fragaria ananassa; anthocyanins; antioxidant activity; ascorbic acid; fertilizer application; flavonols; fruits; high performance liquid chromatography; organic fertilizers; phosphorus; polyphenols; strawberries; tandem mass spectrometry; Chile
Abstract:
... BACKGROUND: Strawberries are consumed worldwide. In Chile, strawberry production has been established in Andisols, were phosphorus is scarce. Traditional fertilization (TF) and organic fertilization (OF) have both been established there. This study examined their impact on the polyphenolic content of strawberries. RESULTS: Two anthocyanins were identified by high performance liquid chromatography ...
DOI:
10.1002/jsfa.9447

4. Characterization of physicochemical properties of casein mixture preparation extracted from organic milk for use as an emulsifier in organic processed foods

Author:
Yeon‐Kyeong Byun; Se‐Hee Hwang; Jin‐Hee Lee
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2375-2383
ISSN:
0022-5142
Subject:
ambient temperature; casein; citric acid; creaming; emulsifiers; emulsions; flocculation; food industry; milk; models; organic foods; pH; particle size; potassium phosphates; processed foods; sodium caseinate; zeta potential
Abstract:
... BACKGROUND: Sodium caseinate (SC) is not considered suitable for use as an emulsifier in organic processed food in the food industry because of the use of prohibited synthetic chemical substances during its production. Casein mixture preparation (CMP), one of the permissible substances specified in the regulations, was isolated from organic milk using citric acid and dibasic potassium phosphate fo ...
DOI:
10.1002/jsfa.9444

5. Chitosan‐glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage

Author:
Amr M Bakry; Chang Ma; Shanbai Xiong; Tao Yin; Binjia Zhang; Qilin Huang
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2158-2164
ISSN:
0022-5142
Subject:
Ctenopharyngodon idella; Maillard reaction products; chitosan; cold; cold storage; fillets; freshness; furfural; glucose; lipids; melanoidins; microbial growth; nucleotides; oxidation; plate count; proteins; shelf life; temperature; thiobarbituric acid-reactive substances; total volatile basic nitrogen
Abstract:
... BACKGROUND: A decreasing freshness occurrs in Ctenopharyngodon (C.) idellus during post‐mortem storage. In the present study, chitosan‐glucose Maillard reaction products (CG‐MRPs) were prepared by heating chitosan and glucose at different reaction temperatures and then used for preserving the freshness and quality of C. idellus fillets during cold storage (4 °C). RESULTS: High temperature enhanced ...
DOI:
10.1002/jsfa.9408

6. Comparative volatile compounds and primary metabolites profiling of pitaya fruit peel after ozone treatment

Author:
Qixian Wu; Zhengke Zhang; Hong Zhu; Taotao Li; Xiangrong Zhu; Huijun Gao; Ze Yun; Yueming Jiang
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2610-2621
ISSN:
0022-5142
Subject:
Cactaceae; arabinose; catechol oxidase; enzyme activity; fructose; fruit peels; fruit quality; fruits; galacturonic acid; glucaric acid; glucose; inositols; malic acid; mannose; metabolites; ozonation; ozone; palmitoleic acid; peroxidase; polyphenols; postharvest storage; shelf life; stearic acid; succinic acid; volatile compounds; xylene
Abstract:
... BACKGROUND: Ozone treatment can effectively inhibit fruit decay in many fruits during postharvest storage. However, little information is available for pitaya fruit. RESULTS: Ozone treatment significantly reduced the decay rate and induced the enzyme activities of peroxidase and polyphenol oxidase, and also reduced the levels of reactive oxygen species. In total, 103 metabolites were detected and ...
DOI:
10.1002/jsfa.9479

7. Designing and evaluation of urea microcapsules in vitro to improve nitrogen slow release availability in rumen

Author:
Raymundo Lira‐Casas; J Efren Ramirez‐Bribiesca; Hilda A Zavaleta‐Mancera; Claudia Hidalgo‐Moreno; Rosy G Cruz‐Monterrosa; María M Crosby‐Galvan; Miguel A Mendez‐Rojas; Ignacio A Domínguez‐Vara
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2541-2547
ISSN:
0022-5142
Subject:
activated carbon; agitation; ammonium nitrogen; biosynthesis; calcium silicate; livestock; methylene chloride; microencapsulation; nitrogen; poisoning; proteins; rumen fluids; temperature; urea
Abstract:
... BACKGROUND: There is a growing interest in the development of novel and innovative vehicles for controlled release of urea into the rumen, aiming to provide ammonia‐N for the biosynthesis of proteins of bacterial origin and to prevent urea intoxication by direct feeding to livestock. Urea microencapsulation is a system that can control the release of urea to be slow and steady. RESULTS: The amount ...
DOI:
10.1002/jsfa.9464

8. Detection and quantification of salep with real time PCR utilizing the nr‐ITS2 region

Author:
Eda Kabacaoğlu; Barçın Karakaş Budak
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2447-2454
ISSN:
0022-5142
Subject:
additives; adulterants; adulterated products; corn flour; dyes; molecular cloning; oligodeoxyribonucleotides; potato starch; quantitative polymerase chain reaction; ribosomal DNA; sequence analysis; starch
Abstract:
... BACKGROUND: Salep is a highly valued food product, susceptible to adulteration with less costly additives such as starch. The aim of this study is to develop a real‐time polymerase chain reaction (PCR) method for the detection and quantification of authentic salep using primers designed from the nr‐ITS2 region. RESULTS: The designed primers were shown to amplify selectively with salep DNA and clon ...
DOI:
10.1002/jsfa.9453

9. Determination of macro, micro, trace essential, and toxic elements in Garcinia cambogia fruit and its anti‐obesity commercial products

Author:
Nargis Jamila; Naeem Khan; In Min Hwang; Ji Yeon Choi; Eun Yeong Nho; Sadiq Noor Khan; Amir Atlas; Kyong Su Kim
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2455-2462
ISSN:
0022-5142
Subject:
Garcinia gummi-guta; detection limit; flavorings; food analysis; fruits; human health; microwave treatment; minerals; nutrient requirements; quality control; reference standards; spectroscopy; toxic substances; trace elements
Abstract:
... BACKGROUND: Garcinia (Clusiaceae) species are traditionally used as flavoring agents in curries and to cure several human health complications. This study investigated 31 macro, micro, and trace elements in microwave‐assisted digested samples of Garcinia cambogia fruit and its anti‐obesity commercial products by inductively coupled plasma‐optical emission spectroscopy (ICP‐OES) and inductively cou ...
DOI:
10.1002/jsfa.9454

10. Different thermal processing effects on peanut allergenicity

Author:
Tong Zhang; Yunfeng Shi; Yanqing Zhao; Jianying Wang; Minjia Wang; Bing Niu; Qin Chen
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2321-2328
ISSN:
0022-5142
Subject:
Americans; Asians; Europeans; allergenicity; allergens; animal models; boiling; circular dichroism spectroscopy; enzymes; food allergies; gastric juice; gene expression; immunoglobulin E; in vitro digestion; interleukin-4; interleukin-5; jejunum; leukemia; mast cells; mice; peanuts; rats; roasting; serological surveys; spectral analysis; tissues
Abstract:
... BACKGROUND: Peanut allergy is one of the most common food allergies worldwide. Studies have shown that the incidence of peanut allergies in Western‐born Asians is higher than that in Asia‐born Asians. Notably, Europeans and Americans mostly eat roasted peanuts, whereas Asians mostly eat boiled or fried peanuts. RESULTS: BALB/c mice were sensitized using purified protein from raw, roasted or boiled ...
DOI:
10.1002/jsfa.9430

11. Effect of maternal or post‐weaning methyl donor supplementation on growth performance, carcass traits, and meat quality of pig offspring

Author:
Yang Zhao; Chao Jin; Yuedong Xuan; Pan Zhou; Zhengfeng Fang; Lianqiang Che; Shengyu Xu; Bin Feng; Jian Li; Xuemei Jiang; Yan Lin; De Wu
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2096-2107
ISSN:
0022-5142
Subject:
antioxidants; average daily gain; body weight; carcass characteristics; diet; enzyme activity; finishing; gene expression regulation; genes; glycolysis; growth performance; homocysteine; lactation; longissimus muscle; malondialdehyde; meat quality; messenger RNA; muscle development; myosin heavy chains; pregnancy; progeny; sows; superoxide dismutase; weaning
Abstract:
... BACKGROUND: Limited studies have examined links between maternal methyl donor (MET) supplementation and the growth‐development characteristics of offspring, and possible underlying mechanisms for such links. This study investigated the effect of maternal or post‐weaning MET‐supplementation on growth performance, carcass characteristics, and meat quality of the finishing (d 180) offspring. Twenty‐f ...
DOI:
10.1002/jsfa.9402

12. Effect of processing on quality attributes and phenolic profile of quince dried bar snack

Author:
Carolina A Torres; Gloria Sepúlveda; Anibal A Concha‐Meyer
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2556-2564
ISSN:
0022-5142
Subject:
antioxidants; apigenin; brix; cooking; dissociation; fruit puree; fruits; gallic acid; heat treatment; liquid chromatography; malic acid; mass spectrometry; p-coumaric acid; pH; quercetin; quinces; raw fruit; titratable acidity; total soluble solids; vegetables; water activity
Abstract:
... BACKGROUND: Fruit and vegetable processing can often alter and damage antioxidants. Phenolic compounds, which are major antioxidants in these products, can suffer dissociation and changes in their concentration. Quince is an excellent source of antioxidants, with health‐improving potential for consumers. The phenolic profile (by ultra‐high‐performance liquid chromatography‐mass spectrometry) and q ...
DOI:
10.1002/jsfa.9467

13. Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

Author:
Tâmmila V Klug; Elena Collado; Ginés B Martínez‐Hernández; Francisco Artés; Francisco Artés‐Hernández
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2384-2392
ISSN:
0022-5142
Subject:
Brassica; Stevia; beverages; bitterness; cold storage; color; health promotion; hydrogels; kale; mechanical properties; microbiological quality; refrigeration; shelf life; sulforaphane; vegetable juices
Abstract:
... BACKGROUND: Kale is a vegetable that contains a high proportion of health‐promoting compounds although its consumption as a beverage is very limited due to its bitter flavor. Nonetheless, the bitter flavor of Brassica may be masked by sweetening. The effects were studied of different stevia extracts (CTRL, S0.5 (g L⁻¹), S1.25 and S2.5) added to a kale beverage on the quality of kale juice spheres ...
DOI:
10.1002/jsfa.9445

14. Effects of 1‐methylcyclopropene on surface wax and related gene expression in cold‐stored ‘Hongxiangsu’ pears

Author:
Dan Li; Yudou Cheng; Junfeng Guan
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2438-2446
ISSN:
0022-5142
Subject:
1-methylcyclopropene; aldehydes; alkanes; cold; cold storage; crystals; esters; ethylene; fatty acids; fatty alcohols; fruits; gene expression; genes; pathogens; pears; signal transduction; triterpenoids
Abstract:
... BACKGROUND: Surface wax protects fruit from dehydration and pathogen erosion during storage. The surface wax of pears changes greatly during storage. In this work, the effect of ethylene action inhibitor 1‐methylcyclopropene on wax accumulation and related gene expression in ‘Hongxiangsu’ pears during cold storage was investigated. RESULTS: The alkanes, alkenes, fatty acids, esters, aldehydes and ...
DOI:
10.1002/jsfa.9452

15. Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega‐3 eggs

Author:
Manuela Grčević; Zlata Kralik; Gordana Kralik; Olivera Galović
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2292-2299
ISSN:
0022-5142
Subject:
bioavailability; color; dietary supplements; docosahexaenoic acid; egg yolk; eggs; eyes; fatty acid composition; human nutrition; ingredients; laying hens; lipid content; lutein; monounsaturated fatty acids; oils; omega-3 fatty acids; omega-6 fatty acids
Abstract:
... BACKGROUND: Lutein is a plant pigment very important for eye health in humans. Its bioavailability in humans is better from egg yolk than from dietary supplements. The aim of this research was to determine the influence of lutein (marigold extract powder) supplemented to laying hens' feed rich in omega‐3 fatty acids on the content of lutein, fatty acid profile in egg yolks and yolk color. The diet ...
DOI:
10.1002/jsfa.9425

16. Effects of thermal treatment on walnut detection and allergenicity

Author:
Walter Vencia; Paola Minale; Laura Migone; Fabrizio Lazzara; Guendalina Vito; Angelo Ferrari; Elisabetta Razzuoli
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2636-2640
ISSN:
0022-5142
Subject:
allergenicity; enzyme-linked immunosorbent assay; food safety; heat; heat treatment; hypersensitivity; patients; peanuts; processed foods; proteins; skin prick tests; solubility; walnuts
Abstract:
... BACKGROUND: Peanuts and tree nut allergies pose an increasing food safety problem. The aim of our study was to test the accuracy of different commercial enzyme‐linked immunosorbent assay (ELISA) kits in the detection of the presence of walnuts in untreated and heat exposed food samples. The effects of thermal treatment of samples were evaluated by exposing walnuts to different heat treatments. All ...
DOI:
10.1002/jsfa.9428

17. Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation

Author:
Maria Tufariello; Chiara Anglana; Pasquale Crupi; Ivan Virtuosi; Paolo Fiume; Biagio Di Terlizzi; Naiim Moselhy; Hussein AG Attay; Sandra Pati; Antonio F Logrieco; Giovanni Mita; Gianluca Bleve
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2504-2512
ISSN:
0022-5142
Subject:
Saccharomyces cerevisiae; bakers yeast; biogenic amines; cultivars; farmers; fermentation; nutritive value; olives; safety standards
Abstract:
... BACKGROUND: Table olive fermentation is an unpredictable process and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards. In the present study, the efficacy of selected yeast strains as starters to drive fermentations of green and black table olives by the Greek method was investigated. Pilot‐scale production by spontane ...
DOI:
10.1002/jsfa.9460

18. Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics

Author:
Giacomo Squeo; Francesco Caponio; Vito M Paradiso; Carmine Summo; Antonella Pasqualone; Igor Khmelinskii; Ewa Sikorska
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2513-2520
ISSN:
0022-5142
Subject:
chemometrics; discriminant analysis; factor analysis; fluorescence; fluorescence emission spectroscopy; least squares; models; oxidative stability; phenolic compounds; prediction; principal component analysis; screening; sensory properties; virgin olive oil
Abstract:
... BACKGROUND: Determination of the total phenolic content (TPC) in olive oils is of great interest, as phenolic compounds affect the health benefits, sensory attributes and oxidative stability of olive oils. The aim of this study was to explore the feasibility of direct front‐face fluorescence measurements coupled with chemometrics for developing multivatiate models for discrimination between virgin ...
DOI:
10.1002/jsfa.9461

19. Extraction of specific egg yolk antibodies and application in chitosan coating: effect on microbial and sensory properties of rainbow trout fillet during chilled storage

Author:
Ali Ehsani; Seyedeh S Naghibi; Majid Aminzare; Kobra Keykhosravi; Mohammad Hashemi
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2356-2364
ISSN:
0022-5142
Subject:
Oncorhynchus mykiss; Pseudomonas fluorescens; Shewanella putrefaciens; antibodies; bacterial antigens; breast muscle; chicken meat; chitosan; coatings; cold storage; egg yolk; eggs; fish; fish fillets; immunoglobulin Y; microbial growth; natural additives; plate count; psychrophilic bacteria; raw fish; refrigeration; sensory properties; shelf life; storage time
Abstract:
... BACKGROUND: This study investigated the effect of chitosan coating enriched with extracted egg yolk antibodies on microbial and sensory quality of rainbow trout fillet during refrigeration (4 ± 1 °C). Firstly, bacterial antigen suspensions (total psychrophilic bacteria, Pseudomonas fluorescens and Shewanella putrefaciens) were injected into the breast muscles of chickens. Eggs of immunized chicken ...
DOI:
10.1002/jsfa.9442

20. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC‐DAD‐ESI‐MS/MS, GC‐MS, and Napping® techniques: comparison with Tempranillo

Author:
José Pérez‐Navarro; Pedro M Izquierdo‐Cañas; Adela Mena‐Morales; Jesús Martínez‐Gascueña; Juan L Chacón‐Vozmediano; Esteban García‐Romero; Sergio Gómez‐Alonso; Isidro Hermosín‐Gutiérrez
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2108-2123
ISSN:
0022-5142
Subject:
Vitis vinifera; anthocyanins; color; flavonols; fruits; gas chromatography-mass spectrometry; grapes; liquid chromatography; markets; mouth; odors; raw materials; red wines; sensory evaluation; stilbenes; tandem mass spectrometry; volatile compounds
Abstract:
... BACKGROUND: Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis vinifera grapes (Moribel and Tinto Fragoso) identified using the High Perfomance Liquid Chromatography‐Diode Array Detector‐Electrospray Ioni ...
DOI:
10.1002/jsfa.9403