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1. Amino acids profile of Serbian unifloral honeys

Author:
Kečkeš, Jelena; Trifković, Jelena; Andrić, Filip; Jovetić, Milica; Tešić, Živoslav; Milojković‐Opsenica, Dušanka
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3368-3376
ISSN:
0022-5142
Subject:
Acacia; Helianthus annuus; Solidago gigantea; alanine; arginine; basil; buckwheat; chemometrics; discriminant analysis; free amino acids; honey; models; phenylalanine; principal component analysis; proline; sampling; threonine
Abstract:
... BACKGROUND: The free amino acids profile of 192 samples of seven different floral types of Serbian honey (acacia, linden, sunflower, rape, basil, giant goldenrod, and buckwheat) from six different regions was analysed in order to distinguish honeys by their botanical origin. RESULTS: The most abundant amino acids were proline, alanine, phenylalanine, threonine and arginine. Based on the establishe ...
DOI:
10.1002/jsfa.6187
PubMed:
23606039

2. Antifungal action of Pichia anomala against aflatoxigenic Aspergillus flavus and its application as a feed supplement

Author:
Tayel, Ahmed A; El‐Tras, Wael F; Moussa, Shaaban H; El‐Agamy, Moustafa A
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3259-3263
ISSN:
0022-5142
Subject:
Aspergillus flavus; Wickerhamomyces anomalus; animal performance; animals; antifungal properties; biological control agents; corn; feed additives; feed contamination; feed grains; feed supplements; mechanism of action; mortality; protein content; scanning electron microscopy; weight gain; yeasts
Abstract:
... BACKGROUND: The disastrous problem of animal feed contamination by mycotoxigenic fungi continues to challenge researchers and health overseers worldwide. With the aim of preventing Aspergillus flavus growth in vitro and in corn feed, the yeast Pichia anomala was examined as a biocontrol agent. RESULTS: The yeast strain could efficiently prohibit the growth of A. flavus. P. anomala was able to prod ...
DOI:
10.1002/jsfa.6169
PubMed:
23580136

3. Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations

Author:
Wouters, Dorrit; Grosu‐Tudor, Silvia; Zamfir, Medana; De Vuyst, Luc
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3352-3361
ISSN:
0022-5142
Subject:
Lactobacillus plantarum; acetic acid; acidification; cauliflower; ethanol; ethanol production; fermentation; fruits; lactic acid; lactic acid bacteria; mannitol; species diversity; starter cultures; yeasts; Eastern European region
Abstract:
... BACKGROUND: Fermentation of vegetables and fruits is a traditional preservation technique, e.g. in Eastern Europe. Although usually spontaneous fermentation processes are applied, the addition of lactic acid bacteria (LAB) starter cultures could accelerate processing and improve the consistency and quality of the end‐products. RESULTS: The application of Lactobacillus plantarum IMDO 788 as a start ...
DOI:
10.1002/jsfa.6184
PubMed:
23605727

4. A preliminary metagenomic study of puer tea during pile fermentation

Author:
Lyu, Changyong; Chen, Chaoyin; Ge, Feng; Liu, Diqiu; Zhao, Shenglan; Chen, Dan
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3165-3174
ISSN:
0022-5142
Subject:
Actinobacteria; Ascomycota; Proteobacteria; bacteria; biochemical pathways; biosynthesis; databases; fermentation; genes; metagenomics; microbial communities; secondary metabolites; seeds; taxonomy; tea; yeasts
Abstract:
... BACKGROUND: Up to now, there has been no report on the taxonomic and functional analysis of the microbial community in fermenting puer tea by pyrosequencing. In this study, metagenomic pyrosequencing was first used in fermenting puer tea to delineate a relatively comprehensive overview of the microbial taxonomy while also preliminarily characterising the functional ontologies of microbial genes pr ...
DOI:
10.1002/jsfa.6149

5. Characterization of the spatial and temporal expression of the OsSSII‐3 gene encoding a key soluble starch synthase in rice

Author:
Li, Qian‐Feng; Sun, Samuel S‐M; Liu, Qiao‐Quan
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3184-3190
ISSN:
0022-5142
Subject:
amylopectin; amylose; biosynthesis; fluorometry; gelatinization; gene expression; polymerase chain reaction; reporter genes; rice; seeds; starch synthase; temperature; transcription (genetics)
Abstract:
... BACKGROUND: Starch, the major component of rice grain, consists of amylose and amylopectin. SSIIa, a key soluble starch synthase involved in the biosynthesis of rice amylopectin, is a major factor that controls the gelatinization temperature of rice grain. Extensive work has been done and impressive progress has been made in elaborating the function of the gene encoding SSIIa (OsSSII‐3). However, ...
DOI:
10.1002/jsfa.6230
PubMed:
23681703

6. Chemical characteristics and biofuels potentials of various plant biomasses: influence of the harvesting date

Author:
Godin, Bruno; Lamaudière, Stéphane; Agneessens, Richard; Schmit, Thomas; Goffart, Jean‐Pierre; Stilmant, Didier; Gerin, Patrick A; Delcarte, Jérôme
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3216-3224
ISSN:
0022-5142
Subject:
autumn; bioethanol; biomass; carbohydrate content; cellulose; dry matter accumulation; energy conversion; energy crops; ethanol production; harvest date; lignin; mineral content; organic matter
Abstract:
... BACKGROUND: An optimal valorization of plant biomasses to produce biofuels requires a good knowledge of the available contents and molecular composition of the main chemical components, which changes with the harvesting date. Therefore, we assessed the influence of harvesting date on the chemical characteristics of various energy crops in the context of their conversion to biofuels. RESULTS: We sh ...
DOI:
10.1002/jsfa.6159
PubMed:
23553648

7. Combined effect of glycation and sodium carbonate–bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin

Author:
Ma, Xiao‐juan; Gao, Jin‐yan; Chen, Hong‐bing
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3209-3215
ISSN:
0022-5142
Subject:
allergenicity; binding capacity; buffers; egg albumen; glycation; hens; immunoglobulin E; immunoglobulin G; ovalbumin; reducing sugars; sampling; sodium
Abstract:
... BACKGROUND: Ovalbumin (OVA) is a major allergen in hen egg. During thermal processing, reducing sugars contained in the hen egg white might easily undergo glycation with OVA, but few studies have been conducted on its corresponding immunoreactivity changes. The aim of the present study was to assess changes of the antigenicity, potential allergenicity and conformation of OVA after glycation in a w ...
DOI:
10.1002/jsfa.6157
PubMed:
23553593

8. Designer colloids in structured food for the future

Author:
Douaire, Maelle; Norton, Ian T
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3147-3154
ISSN:
0022-5142
Subject:
bioavailability; consumer attitudes; drugs; flavor; functional foods; hydrocolloids; nutritive value; satiety
Abstract:
... Recent advances in the understanding of colloids has enabled the design of food products that are healthier and tastier, in line with consumer expectations. Specifically, emulsion design and hydrocolloid structuring can be used to address the issue of fat reduction in foods by allowing the production of reduced fat products that provide similar sensory attributes. Additionally, various techniques ...
DOI:
10.1002/jsfa.6246
PubMed:
23716173

9. Determination of neotame in non‐alcoholic beverage by capillary zone electrophoresis

Author:
Hu, Falian; Xu, Lina; Luan, Feng; Liu, Huitao; Gao, Yuan
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3334-3338
ISSN:
0022-5142
Subject:
beverages; buffers; capillary zone electrophoresis; detection limit; food additives; high performance liquid chromatography; pH; quality control; sodium borate; solid phase extraction
Abstract:
... BACKGROUND: Neotame (NEO) is a new artificial sweetener approved as a food additive in many countries. The present method for the determination of NEO in various foodstuffs is high‐performance liquid chromatography (HPLC). There are no reports on the determination of NEO in foods by capillary zone electrophoresis (CZE). Therefore a simple and rapid method to determine NEO is desired for quality co ...
DOI:
10.1002/jsfa.6181
PubMed:
23595253

10. Effect of sweeteners and hydrocolloids on quality attributes of reduced‐calorie carrot juice

Author:
Sinchaipanit, Pornrat; Kerr, William L; Chamchan, Rungrat
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3304-3311
ISSN:
0022-5142
Subject:
acesulfame potassium; aspartame; carboxymethylcellulose; carrot juice; gellan gum; guar gum; hydrocolloids; juice quality; pectins; sensory evaluation; sucralose; sucrose; sweetness
Abstract:
... BACKGROUND: Different ratios of combined sweeteners were modified to produce an acceptable reduced‐calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed. RESULTS: A combination of the sweeteners aspartame (ASP), acesulfame potassium (ACE) and sucralose (SUC) was partially used to replace the sugar in carrot ...
DOI:
10.1002/jsfa.6176
PubMed:
23585014

11. Effect of torrefaction for the pretreatment of rice straw for ethanol production

Author:
Sheikh, Md Mominul Islam; Kim, Chul‐Hwan; Park, Hyeon‐Jin; Kim, Sung‐Ho; Kim, Gyeong‐Chul; Lee, Ji‐Young; Sim, Sung‐Woong; Kim, Jae Won
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3198-3204
ISSN:
0022-5142
Subject:
temperature; foods; anaerobic conditions; hemicellulose; sampling; sugars; torrefaction; renewable resources; cellulose; ethanol production; rice straw; benzoic acid; waste management; ethanol; ethanol fermentation; saccharification
Abstract:
... BACKGROUND: Rice straw is an attractive lignocellulosic material for ethanol production, since it is one of the most abundant renewable resources. It generally has high cellulose and hemicellulose contents that can be readily hydrolysed into sugars for subsequent ethanol fermentation. The pretreatment method plays an important role in increasing the efficiency of enzymatic saccharification, thereb ...
DOI:
10.1002/jsfa.6155
PubMed:
23553543

12. Effect of zinc compounds on Fusarium verticillioides growth, hyphae alterations, conidia, and fumonisin production

Author:
Savi, Geovana D; Vitorino, Vinícius; Bortoluzzi, Adailton J; Scussel, Vildes M
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3395-3402
ISSN:
0022-5142
Subject:
cell death; conidia; toxigenic strains; zinc; fresh produce; reactive oxygen species; antifungal agents; fungicides; Fusarium fujikuroi; hyphae; microbial growth; fumonisins; grains; dietary supplements; mortality; antifungal properties
Abstract:
... BACKGROUND: Several strategies are used to eliminate toxigenic fungi that produce fumonisins in grains. Fusarium verticillioides can be controlled by the application of synthetic fungicides in the field or during storage. However, there may also be residuals, which may remain in the foods. Inorganic compounds such as zinc are cheap, stable and could present strong antifungal activity. Some Zn comp ...
DOI:
10.1002/jsfa.6271
PubMed:
23775536

13. Effects of dietary phytophenols on the expression of microRNAs involved in mammalian cell homeostasis

Author:
Lançon, Allan; Michaille, Jean‐Jacques; Latruffe, Norbert
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3155-3164
ISSN:
0022-5142
Subject:
bioactive properties; carbohydrates; cardiovascular diseases; cell differentiation; fresh produce; fruits; genes; homeostasis; humans; infectious diseases; inflammation; lipids; microRNA; nutrition; polyphenols; proteins; resveratrol; secondary metabolites; vegetables
Abstract:
... Besides synthesizing nutritive substances (proteins, fats and carbohydrates) for energy and growth, plants produce numerous non‐energetic so‐called secondary metabolites (mainly polyphenols) that allow them to protect themselves against infections and other types of hostile environments. Interestingly, these polyphenols often provide cells with valuable bioactive properties for the maintenance of ...
DOI:
10.1002/jsfa.6228
PubMed:
23674481

14. Effects of postharvest salicylic acid dipping on Alternaria rot and disease resistance of jujube fruit during storage

Author:
Cao, Jiankang; Yan, Jiaqi; Zhao, Yumei; Jiang, Weibo
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3252-3258
ISSN:
0022-5142
Subject:
Alternaria alternata; Ziziphus jujuba; ascorbic acid; dipping; disease incidence; disease resistance; fruits; fungicide residues; fungicides; human health; peroxidase; postharvest losses; salicylic acid; storage quality; superoxide dismutase
Abstract:
... BACKGROUND: Considerable postharvest losses caused by Alternaria alternata often occur in Chinese jujube fruit, and synthetic fungicides have been widely used to protect the fruit from Alternaria rot. However, the potential harmfulness of fungicide residues to human health and the environment cannot be ignored. This study was conducted to develop an alternative approach for controlling postharvest ...
DOI:
10.1002/jsfa.6167
PubMed:
23576280

15. Enhanced production of pigments by addition of surfactants in submerged fermentation of Monascus purpureus H1102

Author:
Wang, Yonghui; Zhang, Bobo; Lu, Liping; Huang, Yan; Xu, Ganrong
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3339-3344
ISSN:
0022-5142
Subject:
Monascus purpureus; cell membranes; fatty acid composition; metabolites; pigments; saturated fatty acids; secretion; submerged fermentation; surfactants
Abstract:
... BACKGROUND: The production of pigments by Monascus spp. has attracted increasing attention. Modification of the cell membrane structure by addition of surfactants has proved to be effective for the secretion of intracellular metabolites. Hence in this study the effects and underlying mechanism of surfactants on the production of pigments in submerged fermentation of Monascus purpureus H1102 were s ...
DOI:
10.1002/jsfa.6182
PubMed:
23595359

16. Evaluation of the processing of Perna perna mussels: the influence of water quality involved in the cooling operations in the physico‐chemical and microbiological characteristics of the product

Author:
de Lima, Marieli; Melo, Maria Carolina Lampert; Monteiro, Alcilene Rodrigues
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3322-3329
ISSN:
0022-5142
Subject:
Clostridium botulinum; Perna perna; Salmonella; Staphylococcus; Vibrio; coliform bacteria; cooling; good manufacturing practices; heat; ice; mussels; shelf life; water quality; Brazil
Abstract:
... BACKGROUND: The state of Santa Catarina in Brazil is a large producer of Perna perna mussels. However, raw and processed mussels have a short shelf life because of their high microbiological count, such as Vibrio spp. This study evaluated the microbiological and physicochemical quality of raw and ready‐to‐eat mussels and the quality of water and ice used in the processing of mussels. RESULTS: The ...
DOI:
10.1002/jsfa.6178
PubMed:
23585097

17. Hot air treatment‐induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit

Author:
Zhang, Xinhua; Shen, Lin; Li, Fujun; Meng, Demei; Sheng, Jiping
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3245-3251
ISSN:
0022-5142
Subject:
air; arginine; arginine decarboxylase; chilling injury; cold tolerance; cooling; enzyme activity; gene expression; genes; metabolism; metabolites; nitric oxide; nitric oxide synthase; ornithine decarboxylase; ornithine-oxo-acid transaminase; polyamines; proline; tomatoes
Abstract:
... BACKGROUND: To understand whether arginine catabolism might be involved in hot air (HA)‐induced chilling tolerance mechanism in tomato fruit, we investigated the effect of HA treatment on endogenous arginine catabolism in relation to chilling injury. RESULTS: Tomato fruit were harvested at mature green stage and treated with HA at 38°C for 12 h and then stored at 2°C for 21 days. The effects of HA ...
DOI:
10.1002/jsfa.6166
PubMed:
23576244

18. Individual and combined effects of genistein and hesperidin supplementation on meat quality in meat‐type broiler chickens

Author:
Kamboh, Asghar A; Zhu, Wei‐Yun
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3362-3367
ISSN:
0022-5142
Subject:
body weight; breast meat; broiler chickens; carcass weight; color; dietary supplements; farms; feed additives; feeds; genistein; hesperidin; lipid peroxidation; meat production; meat quality; pH; refrigeration; sensory properties
Abstract:
... BACKGROUND: There is growing interest in improving the production and meat quality of farm animals through dietary supplementation with phytochemical (e.g. flavonoids)‐rich plants and/or their extracts. This study was conducted to analyse the supplemental effects of two purified flavonoids (genistein and hesperidin) individually and in combination on the oxidative status, sensory score and quality ...
DOI:
10.1002/jsfa.6185
PubMed:
23605817

19. In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p‐coumaric acid and rutin, using food systems

Author:
Stojković, Dejan; Petrović, Jovana; Soković, Marina; Glamočlija, Jasmina; Kukić‐Marković, Jelena; Petrović, Silvana
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3205-3208
ISSN:
0022-5142
Subject:
Staphylococcus aureus; antimicrobial properties; antioxidant activity; apples; apricots; beef; beers; caffeic acid; carrots; chickens; citrus fruits; food contamination; food industry; food preservatives; garlic; oats; olive oil; peanuts; pork; rice; rutin; small fruits; tomatoes; wheat; wines
Abstract:
... BACKGROUND: Three pure compounds that naturally occur in plants were of particular interest to our study regarding the possibility of using them as food preservatives: p‐coumaric acid (found in peanuts, tomatoes, carrots, garlic, wine, vinegar, etc.), caffeic acid (found in argan oil, oats, wheat, rice and olive oil) and rutin (found in asparagus, citrus fruits, berries, apple, apricot, asparagus, ...
DOI:
10.1002/jsfa.6156
PubMed:
23553578

20. LED illumination affects bioactive compounds in romaine baby leaf lettuce

Author:
Samuolienė, Giedrė; Brazaitytė, Aušra; Sirtautas, Ramūnas; Viršilė, Akvilė; Sakalauskaitė, Jurga; Sakalauskienė, Sandra; Duchovskis, Pavelas
Source:
Journal of the science of food and agriculture 2013 v.93 no.13 pp. 3286-3291
ISSN:
0022-5142
Subject:
anthocyanins; harvesting; lamps; metabolism; leaf lettuce; solar radiation; bioactive properties; light quality; phenolic compounds; secondary metabolites; sodium; wavelengths; ascorbic acid; irradiation; nutrients; greenhouses
Abstract:
... BACKGROUND: The effect of light quality on phytochemicals in romaine baby leaf lettuce ‘Thumper’ was investigated in (I) a closed environment and (II, III) a greenhouse (16 h, 21/17 °C): (I) basal (638, 455, 660, 735 nm) LEDs supplemented with UV (380 nm), green (510 nm), yellow (595 nm) or orange (622 nm) LEDs (PPFD of ∼175 µmol m⁻² s⁻¹); (II) high‐pressure sodium (HPS) lamps (90 µmol m⁻² s⁻¹) su ...
DOI:
10.1002/jsfa.6173
PubMed:
23584932