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1. Spatial determinants of productivity growth on agri‐food Spanish firms: a comparison between cooperatives and investor‐owned firms

Author:
Martínez‐Victoria, MCarmen; Maté Sánchez‐Val, Mariluz; Arcas‐Lario, Narciso
Source:
Agricultural economics 2018 v.49 no.2 pp. 213-223
ISSN:
0169-5150
Subject:
food industry,   etc   ; cooperatives; Spain;     Show all 3 Subjects
Abstract:
... This study analyses the effect of the spatial factor, location, and interaction effects among peer companies, on the productivity growth of agri‐food companies in Spain. With this aim, we build a productivity growth index and apply a multiequational Seemingly Unrelated Regression on a sample of 344 Spanish cooperatives and investor‐owned firms for the period 2010–2012. Our findings show that agri‐ ...
DOI:
10.1111/agec.12410

2. Production of plant metabolites with applications in the food industry using engineered microorganisms

Author:
Kallscheuer, Nicolai; Classen, Thomas; Drepper, Thomas; Marienhagen, Jan
Source:
Current opinion in biotechnology 2019 v.56 pp. 7-17
ISSN:
0958-1669
Subject:
food industry,   etc   ; antioxidant activity; metabolic engineering; metabolites; microorganisms; preservatives; texturization;     Show all 7 Subjects
Abstract:
... Secondary plant metabolites are extensively used in today’s food industries, for example, as coloring-agents, flavouring-agents or texturizing agents. In particular, metabolites with antioxidative properties find applications as preservatives or anti-browning agents. Today, extraction from plant material represents the major source of these metabolites, but progress in the field of metabolic engin ...
DOI:
10.1016/j.copbio.2018.07.008

3. Erythritol as sweetener—wherefrom and whereto?

Author:
Regnat, K.; Mach, R.L.; Mach-Aigner, A.R.
Source:
Applied microbiology and biotechnology 2018 v.102 no.2 pp. 587-595
ISSN:
0175-7598
Subject:
food industry,   etc   ; baked goods; erythritol;     Show all 3 Subjects
Abstract:
... Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies, or bakery products. In research focusing on sugar alternatives, erythritol is a key issue due to its, compared to other polyols, challenging production. It cannot be chemically synthesized in a commercially worthwhile wa ...
DOI:
10.1007/s00253-017-8654-1

4. Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits

Author:
Shang, Ya-Fang; Cao, Heng; Ma, Yi-Long; Zhang, Chen; Ma, Fei; Wang, Chun-Xian; Ni, Xiao-Long; Lee, Won-Jong; Wei, Zhao-Jun
Source:
Food chemistry 2019 v.274 pp. 118-122
ISSN:
0308-8146
Subject:
food industry,   etc   ; antioxidants; astringency; fermentation; flavor compounds; fruits; lactic acid bacteria; methylcellulose; tannins; temperature; triterpenoids;     Show all 11 Subjects
Abstract:
... The present study was conducted for developing a new method to reduce the tannins content of Xuan Mugua fruits. Lactic acid bacteria fermentation-like incubation was explored as an efficient method to reduce the astringency of Mugua fruits by reducing tannins content. To ensure the efficient removal of tannins, the fermentation conditions were optimized such as temperature, time, and ratio of bact ...
DOI:
10.1016/j.foodchem.2018.08.120

5. Survival of Listeria monocytogenes during in vitro gastrointestinal digestion after exposure to 5 and 0.5 % sodium chloride

Author:
Pettersen, Kristin Sæbø; Skjerdal, Taran; Wasteson, Yngvild; Lindbäck, Toril; Vegarud, Gerd; Comi, Irene; Aspholm, Marina
Source:
Food microbiology 2019 v.77 pp. 78-84
ISSN:
0740-0020
Subject:
food industry,   etc   ; Listeria monocytogenes; foods; in vitro digestion; listeriosis; models; mutants; regulator genes; sodium chloride;     Show all 9 Subjects
Abstract:
... The food industry is under pressure to reduce the NaCl content in food, but the consequences on the ability of L. monocytogenes to survive in the human host and cause listeriosis is not known. In this study, a recently developed internationally harmonized static in vitro digestion (IVD) model was used to investigate the survival of L. monocytogenes in the gastric and intestinal phases after exposu ...
DOI:
10.1016/j.fm.2018.08.010

6. Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace

Author:
MohdMaidin, Nurmahani; Oruna-Concha, Maria Jose; Jauregi, Paula
Source:
Food chemistry 2019 v.271 pp. 224-231
ISSN:
0308-8146
Subject:
food industry,   etc   ; anthocyanins; byproducts; color; grape pomace; half life; pharmaceutical industry; sorbic acid; surfactants; winemaking;     Show all 10 Subjects
Abstract:
... Red grape pomace, a wine-making by-product is rich in anthocyanins and has many applications in food and pharmaceutical industry. However, anthocyanins are unstable during processing and storage. This study aimed to investigate the stability of anthocyanins obtained by hydroalcoholic extraction (with and without sorbic acid) and colloidal gas aphrons (CGA) separation; a surfactant (TWEEN20) based ...
DOI:
10.1016/j.foodchem.2018.07.083

7. Erythritol production by yeasts: a snapshot of current knowledge

Author:
Carly, Frédéric; Fickers, Patrick
Source:
Yeast 2018 v.35 no.7 pp. 455-463
ISSN:
0749-503X
Subject:
food industry,   etc   ; erythritol; metabolism; osmotolerance; yeasts;     Show all 5 Subjects
Abstract:
... Erythritol is a four‐carbon sugar alcohol produced by microorganisms as an osmoprotectant. It could be used as a natural sweetener in the pharmaceutical and food industries. Here, a snapshot of current knowledge on erythritol metabolism and synthesis, optimization of its production and more precise process and producer strain improvement is presented. ...
DOI:
10.1002/yea.3306

8. Replicates in sensory profiling: Quantification of the impact of moving from two to one assessments

Author:
Moser, Mireille; Lepage, Mélissa; Pineau, Nicolas; Fillion, Laurence; Rytz, Andreas
Source:
Food quality and preference 2018 v.65 pp. 185-190
ISSN:
0950-3293
Subject:
food industry,   etc   ; sensory evaluation; sensory properties;     Show all 3 Subjects
Abstract:
... Sensory descriptive profiling is a sensory method commonly used in the food industry to describe products’ sensory characteristics. The usual recommendation is to use a panel of trained panelists, generally around twelve, and to assess the products at least in duplicate (ISO 13299:2016) to get robust average estimates. In practice, in order to optimize the use of the panels, the necessity of dupli ...
DOI:
10.1016/j.foodqual.2017.12.002

9. Metabolic strategies for microbial glycerol overproduction

Author:
Lim, Chanyuen; Lin, Annette Luhe; Zhao, Hua
Source:
Journal of chemical technology and biotechnology 2018 v.93 no.3 pp. 624-628
ISSN:
0268-2575
Subject:
food industry,   etc   ; Escherichia coli; feedstocks; glycerol; microorganisms;     Show all 5 Subjects
Abstract:
... Glycerol as a platform chemical has wide applications in chemical, pharmaceutical, and food industries and is a useful feedstock for the production of bio‐based chemicals. There is an increasing demand for sustainable glycerol production and microbial glycerol production is a promising alternative. The paper highlighted this new trend and summarized recent research progress on microbial glycerol p ...
DOI:
10.1002/jctb.5465

10. Sampling plans by variables for inflated-Pareto data in the food industry

Author:
Wang, Fu-Kwun
Source:
Food control 2018 v.84 pp. 97-105
ISSN:
0956-7135
Subject:
food industry,   etc   ; chemical substances; raw materials;     Show all 3 Subjects
Abstract:
... The inspection samples of raw material such as chemical substances in the food industry follow the inflated-Pareto distribution. To reduce the required sample size and maintain the same protection for producer and consumer, we propose three new variables sampling plans, including resubmitted sampling, repetitive group sampling (RGS), and multiple dependent state repetitive (MDSR) sampling plans. T ...
DOI:
10.1016/j.foodcont.2017.07.023

11. Purification and characterization of a glucose-tolerant β-glucosidase from black plum seed and its structural changes in ionic liquids

Author:
Bi, Yanhong; Zhu, Chun; Wang, Zhaoyu; Luo, Hongzhen; Fu, Ruiping; Zhao, Xiaojuan; Zhao, Xiangjie; Jiang, Ling
Source:
Food chemistry 2019 v.274 pp. 422-428
ISSN:
0308-8146
Subject:
food industry,   etc   ; anions; beta-glucosidase; catalytic activity; cations; circular dichroism spectroscopy; glucose; ionic liquids; mercury; pH; plums; seeds; silver;     Show all 13 Subjects
Abstract:
... The objective of this study was to characterize a plant origin β-glucosidase from black plum seeds and identify its conformational changes in twenty-six imidazolium- and amino acid-based ionic liquids (ILs). The results revealed that the purified 60 kDa enzyme was monomeric in nature, maximally active at 55 °C and pH 5.0, and nearly completely inhibited by Hg²⁺ and Ag⁺. Attractive peculiarities of ...
DOI:
10.1016/j.foodchem.2018.09.007

12. Detoxification of mycotoxin patulin by the yeast Rhodotorula mucilaginosa

Author:
Li, Xiaohong; Tang, Hui; Yang, Chao; Meng, Xianghong; Liu, Bingjie
Source:
Food control 2019 v.96 pp. 47-52
ISSN:
0956-7135
Subject:
food industry,   etc   ; Rhodotorula rubra; high performance liquid chromatography; human health; patulin; raw materials; ribosomal DNA; sequence analysis; temperature; yeasts;     Show all 10 Subjects
Abstract:
... Patulin is a kind of mycotoxin, which occurs in food industry frequently and constitutes serious threats to human health. In this work, a strain of yeast with patulin degradation was screened, and identified as Rhodotorula mucilaginosa (R. mucilaginosa JM19) by 26S rDNA D1/D2 region gene sequencing. Subsequently, the patulin detoxification process was analyzed by HPLC-UV. The results showed that p ...
DOI:
10.1016/j.foodcont.2018.08.029

13. Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions

Author:
Elder, Andrew S.; Coupland, John N.; Elias, Ryan J.
Source:
Food chemistry 2019 v.272 pp. 174-181
ISSN:
0308-8146
Subject:
food industry,   etc   ; additives; alkylresorcinols; antioxidant activity; antioxidants; consumer preferences; dispersions; emulsions; lipid peroxidation; lipids; micelles; rye bran; surfactants; water solubility;     Show all 14 Subjects
Abstract:
... Naturally derived antioxidants are in high demand as the food industry strives to meet consumer preferences for non-synthetic additives. Alkylresorcinols (ARs) represent a novel class of natural antioxidants that can be derived from a natural waste stream (bran) and have the potential to inhibit lipid peroxidation given their phenolic structure. The antioxidant activity of rye bran extract contain ...
DOI:
10.1016/j.foodchem.2018.08.011

14. Investigating lignin from Canna edulis ker residues induced activation of α-amylase: Kinetics, interaction, and molecular docking

Author:
Xie, Fan; Zhang, Wei; Gong, Shengxiang; Gu, Xinzhe; Lan, Xiaohong; Wu, Jinhong; Wang, Zhengwu
Source:
Food chemistry 2019 v.271 pp. 62-69
ISSN:
0308-8146
Subject:
food industry,   etc   ; Canna indica; alpha-amylase; binding sites; chlorides; fluorescence; hydrogen bonding; ions; lignin; molecular models; spectroscopy;     Show all 11 Subjects
Abstract:
... The lignin isolated from C. edulis ker residues showed a significant activating effect on α-amylase. Further studies revealed that the isolated lignin formed a 1:1 complex with α-amylase through hydrogen bonding and quenched fluorescence of α-amylase with a static quenching procedure. Binding with lignin led to conformational and granular size changes of α-amylase. Two-dimensional nuclear Overhaus ...
DOI:
10.1016/j.foodchem.2018.07.153

15. Sensor system based on flexible screen-printed electrodes for electrochemical detection of okadaic acid in seawater

Author:
Molinero-Abad, B.; Perez, L.; Izquierdo, D.; Escudero, I.; Arcos-Martinez, M.J.
Source:
Talanta 2019 v.192 pp. 347-352
ISSN:
0039-9140
Subject:
food industry,   etc   ; cations; detection limit; electrochemistry; electrodes; enzyme activity; enzymes; fabrics; human health; monitoring; okadaic acid; phosphates; seawater;     Show all 13 Subjects
Abstract:
... The monitoring of marine dinophysistoxin okadaic acid in seawater can serve as an early alert system for preventing the potential negative effects this toxin can have on the food industry and human health in general. A disposable sensor system for electrochemical detection of this toxin has been developed using screen-printed electrodes. The method described is based on the inhibition of protein p ...
DOI:
10.1016/j.talanta.2018.09.072

16. “As long as it is not irradiated” – Influencing factors of US consumers’ acceptance of food irradiation

Author:
Bearth, Angela; Siegrist, Michael
Source:
Food quality and preference 2019 v.71 pp. 141-148
ISSN:
0950-3293
Subject:
food industry,   etc   ; decontamination; food irradiation; ionization; nuclear power; processed foods; risk; shelf life; social sciences; United States;     Show all 10 Subjects
Abstract:
... Innovative microbial decontamination strategies, such as food irradiation or treatment of foods with protective cultures, offer solutions for today’s food industry to produce safe food with appropriate shelf-life and quality. However, consumers frequently exhibit strong aversions towards highly processed foods and unfamiliar and artificially-sounding food technologies. This paper aimed at examinin ...
DOI:
10.1016/j.foodqual.2018.06.015

17. Characterization of mechanical parameters of microbeads by means of analytical centrifugation

Author:
Schuldt, Ute; Woehlecke, Holger; Lerche, Dietmar
Source:
Food hydrocolloids 2019 v.86 pp. 201-209
ISSN:
0268-005X
Subject:
food industry,   etc   ; alginates; cations; centrifugation; cosmetics; gelation; hydrocolloids; ingredients; mechanical properties; microbeads; quality control; taste; textile industry;     Show all 13 Subjects
Abstract:
... Microcapsules, microspheres and microbeads are widely used in the food industry, pharmacy, agriculture, cosmetics, construction, textile industry and printing to protect immobilized substances against harsh conditions or to mask bad taste, as well as to enable and control the release of substances e.g. active pharmaceutical ingredients. The knowledge of the mechanical properties is a key parameter ...
DOI:
10.1016/j.foodhyd.2018.07.005

18. Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Author:
Aschemann-Witzel, Jessica; Varela, Paula; Peschel, Anne Odile
Source:
Food quality and preference 2019 v.71 pp. 117-128
ISSN:
0950-3293
Subject:
food industry,   etc   ; candy; case studies; consumer preferences; ice cream; ingredients; new products; potato protein; processed foods; sausages; vegetarian diet; Denmark;     Show all 12 Subjects
Abstract:
... Consumers are said to increasingly assess processed food in terms of whether or not they perceive it to be ‘clean label’ food. This term refers to what is seen as little processed and ‘natural’ or ‘free from’ negatively associated ingredients. However, it is difficult for food producers to predict how the product ingredients will be perceived, and how they should position new products. The present ...
DOI:
10.1016/j.foodqual.2018.06.003

19. Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food

Author:
Ditlevsen, Kia; Sandøe, Peter; Lassen, Jesper
Source:
Food quality and preference 2019 v.71 pp. 46-53
ISSN:
0950-3293
Subject:
food industry,   etc   ; consumer preferences; focus groups; food choices; healthy diet; motivation; organic foods; organic production; purchasing; Denmark;     Show all 10 Subjects
Abstract:
... There is increasing demand for organic food products throughout the Western world. Health concerns have frequently been found to be the main motivation of consumers purchasing organic products, but the literature on consumer preferences and behavior is less clear about what ‘health’ means to consumers of these products, and because of this it remains unclear what exactly drives consumers to choose ...
DOI:
10.1016/j.foodqual.2018.06.001

20. Heterogeneous preferences with respect to food preparation time: Foodies and quickies

Author:
Casini, Leonardo; Boncinelli, Fabio; Contini, Caterina; Gerini, Francesca; Scozzafava, Gabriele; Alfnes, Frode
Source:
Food quality and preference 2019 v.71 pp. 233-241
ISSN:
0950-3293
Subject:
food industry,   etc   ; consumer preferences; cooking; food choices; marketing strategies; prepared foods; product development; surveys; willingness to pay;     Show all 9 Subjects
Abstract:
... Time scarcity is an important driver for food choices. Despite this, little research has been conducted on the preferences of consumers and their willingness to pay for reduced food preparation times. We have explored consumer preferences with respect to saving time in cooking, using a payment card technique with an online survey on a sample of German (486 in number) and Italian (494) consumers. O ...
DOI:
10.1016/j.foodqual.2018.07.010