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1. Do men and women really live in different taste worlds?

Author:
Spence, Charles
Source:
Food quality and preference 2019 v.73 pp. 38-45
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; hedonic scales; men; taste; women;     Show all 5 Subjects
Abstract:
... In this review, I highlight what is currently known about the sensory, psychological, and physical/nutritional, differences between men and women in terms of their sensory-discriminative and hedonic responses to multisensory tasting experiences. However, despite the evidence for there being numerous individual differences in tasting, few neatly support the claim that men and women live in differen ...
DOI:
10.1016/j.foodqual.2018.12.002

2. A CRISPR Way for Fast-Forward Crop Domestication

Author:
Khan, Muhammad Zuhaib; Zaidi, Syed Shan-e-Ali; Amin, Imran; Mansoor, Shahid
Source:
Trends in plant science 2019
ISSN:
1360-1385
Subject:
nutritive value,   etc   ; crops; domestication; gene editing; plant breeding; tomatoes;     Show all 6 Subjects
Abstract:
... Precision crop breeding, using genome editing tools such as clustered regularly interspaced short palindromic repeats (CRISPR) systems to improve useful traits in crop plants, holds great potential for the future of agriculture. Using CRISPR-Cas9, recent studies have engineered domestication traits in wild-relative species of tomato crop for higher nutritive value and better adaptation to diverse ...
DOI:
10.1016/j.tplants.2019.01.011

3. 3D printing of meat

Author:
Dick, Arianna; Bhandari, Bhesh; Prakash, Sangeeta
Source:
Meat science 2019 v.153 pp. 35-44
ISSN:
0309-1740
Subject:
nutritive value,   etc   ; deglutition; ingredients; manufacturing; mastication; meat; meat processing; models; novel foods;     Show all 9 Subjects
Abstract:
... Three-dimensional printing (3DP) process stands as a developing technology for food manufacturing, which offers the opportunity to design novel food products with improved nutritional value and sensorial profile. This review analyses the potential applications of 3DP technology for meat processing and the elemental aspects affecting the printability and post-processing feasibility of 3D printed me ...
DOI:
10.1016/j.meatsci.2019.03.005

4. Sustainable dewatering of grapefruit juice through forward osmosis: Improving membrane performance, fouling control, and product quality

Author:
Kim, David Inhyuk; Gwak, Gimun; Zhan, Min; Hong, Seungkwan
Source:
Journal of membrane science 2019 v.578 pp. 53-60
ISSN:
0376-7388
Subject:
nutritive value,   etc   ; artificial membranes; centrifugation; cleaning; dewatering; fouling; glucose; grapefruit juice; nutrients; osmosis; pectins;     Show all 11 Subjects
Abstract:
... Highly enriched grapefruit juice is expected to be obtained through forward osmosis (FO) without degradation of its nutrients. However, this technology is facing several key issues that must be explored to validate the suitability of FO as a dewatering process, namely, membrane performance testing, fouling control, and product quality assessment. In this work, grapefruit juice was dewatered using ...
DOI:
10.1016/j.memsci.2019.02.031

5. Characterisation and classification of Citri Reticulatae Pericarpium varieties based on UHPLC‐Q‐TOF‐MS/MS combined with multivariate statistical analyses

Author:
Zheng, Yu‐ying; Zeng, Xuan; Peng, Wei; Wu, Zhong; Su, Wei‐wei
Source:
Phytochemical analysis 2019 v.30 no.3 pp. 278-291
ISSN:
0958-0344
Subject:
nutritive value,   etc   ; Citrus reticulata; adulterated products; cultivars; flavonoids; liquid chromatography; multivariate analysis; prices; tandem mass spectrometry;     Show all 9 Subjects
Abstract:
... INTRODUCTION: Citri Reticulatae Pericarpium (CRP), comprising dried pericarps of Citrus reticulata Blanco and its cultivars, is popularly used for its great medicinal and dietary values. Generally, the pericarps from C. reticulate “Chachi” (“Guangchenpi” in Chinese, GCP) is considered to have superior qualities and merit premium price compared with CRP derived from other cultivars (collectively ca ...
DOI:
10.1002/pca.2812

6. Content Analysis of TV Food Advertising Using Climate Impact and a Nutritional Impact Index

Author:
Annala, Milla; Vinnari, Markus
Source:
Ecological economics 2019 v.159 pp. 68-74
ISSN:
0921-8009
Subject:
nutritive value,   etc   ; breads; cheeses; climate; environmental indicators; food advertising; public health; television; yogurt;     Show all 9 Subjects
Abstract:
... In this study, we conducted a comprehensive content analysis of the distribution of television advertising time among various food items from the perspective of sustainability. We employed the food item sustainability index published by van Dooren et al. in 2017 that uses climate impact as the ecological indicator and nutritional characteristics as the public health indicator. For a period of 12 m ...
DOI:
10.1016/j.ecolecon.2019.01.017

7. Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

Author:
Mantihal, Sylvester; Prakash, Sangeeta; Godoi, Fernanda Condi; Bhandari, Bhesh
Source:
Food research international 2019 v.119 pp. 161-169
ISSN:
0963-9969
Subject:
nutritive value,   etc   ; chocolate; extrusion; food additives; friction; lubrication; melting; particulates; phytosterols; rheology; stearic acid; temperature; viscosity;     Show all 13 Subjects
Abstract:
... Food additives can be used to enhance processability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a processing and nutritional aids) were added into grated chocolate in order to enhance its flowability during auger type extrusion-based 3D printing. The thermal and rheology data ...
DOI:
10.1016/j.foodres.2019.01.056

8. Effects of defatted Haematococcus pluvialis meal (DHPM) supplementation on the growth performance, and the carotenoid content and composition in the rotifer (Brachionus plicatilis)

Author:
Li, Hu; Liu, Jianguo
Source:
Aquaculture 2019 v.505 pp. 34-40
ISSN:
0044-8486
Subject:
nutritive value,   etc   ; Brachionus plicatilis; Haematococcus pluvialis; aquaculture; astacin; astaxanthin; beta-carotene; eggs; growth performance; isomers; reproduction;     Show all 11 Subjects
Abstract:
... A feeding study was conducted to determine the effects of defatted Haematococcus pluvialis meal (DHPM) on the growth performance of rotifers (Brachionus plicatilis). To assess the efficiency of DHPM as a new additive for rotifer enrichment, the effects of DHPM supplementation on carotenoid and astaxanthin concentrations of the rotifers were investigated. The results showed that the addition of DHP ...
DOI:
10.1016/j.aquaculture.2019.02.027

9. Amaranth grain as a potential source of biologically active peptides: a review of their identification, production, bioactivity, and characterization

Author:
Tovar-Pérez, Erik G.; Lugo-Radillo, Agustin; Aguilera-Aguirre, Selene
Source:
Food reviews international 2019 v.35 no.3 pp. 221-245
ISSN:
1525-6103
Subject:
nutritive value,   etc   ; amaranth grain; bioactive properties; health effects assessments; peptides; proteins; pseudocereals;     Show all 7 Subjects
Abstract:
... Amaranth is a pseudocereal sparsely commercialized at extensive levels. Its grain is characterized by having a high-protein content of good nutritional quality. Recently, the obtainment of biologically active peptides (BAPs) from proteins of this grain has been a popular research topic. This review focuses on the main procedures for identification and production of BAPs from amaranth grain, on the ...
DOI:
10.1080/87559129.2018.1514625

10. FAACT-Anorexia Cachexia Scale: Cutoff Value for Anorexia Diagnosis in Advanced Non-Small Cell Lung Cancer Patients

Author:
Turcott, Jenny Georgina; Oñate-Ocaña, Luis F.; Soca-Chafre, Giovanny; Ramírez-Tirado, Laura-Alejandra; Flores-Estrada, Diana; Zatarain-Barrón, Zyanya Lucia; Arrieta, Oscar
Source:
Nutrition and cancer 2019 v.71 no.3 pp. 409-417
ISSN:
1532-7914
Subject:
nutritive value,   etc   ; anorexia; at-risk population; cachexia; lung neoplasms; malnutrition; patients; prognosis; quality of life; questionnaires;     Show all 10 Subjects
Abstract:
... Lung cancer (LC) has a high rate of anorexia, which negatively affects quality-of-life and prognosis; however prevalence values may vary as per diagnostic test. There is no standard for anorexia diagnosis, currently the anorexia cachexia scale (A/CS) has been proposed as a tool for diagnosing anorexia with a consensus cutoff value of ≤24, nonetheless a validated cutoff value is required. The A/CS ...
DOI:
10.1080/01635581.2018.1506488

11. Effects of tea polyphenols and gluten addition on in vitro wheat starch digestion properties

Author:
Xie, Fang; Huang, Qiang; Fang, Fang; Chen, Siqian; Wang, Zhigang; Wang, Kai; Fu, Xiong; Zhang, Bin
Source:
International journal of biological macromolecules 2019 v.126 pp. 525-530
ISSN:
0141-8130
Subject:
nutritive value,   etc   ; epigallocatechin gallate; food composition; gluten; in vitro digestion; polyphenols; starch; tea; wheat starch;     Show all 9 Subjects
Abstract:
... Starch-containing food normally has complex components and structure, which control its digestion kinetic properties and nutritional value. However, interactions among multiple food components and their effects on starch digestion kinetics are rarely reported. Here, we evaluated the influence of tea polyphenols [i.e., (-)-epigallocatechin (EGC) and (-)‑epigallocatechin‑3‑gallate (EGCG)] on the in ...
DOI:
10.1016/j.ijbiomac.2018.12.224

12. Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors

Author:
Han, Pengfei; Fark, Therese; de Wijk, Rene A.; Roudnitzky, Natacha; Iannilli, Emilia; Seo, Han-Seok; Hummel, Thomas
Source:
Food quality and preference 2019 v.73 pp. 1-7
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; cheeses; flavor; foods; lipid content; odors; sensation; sensory evaluation; texture; women;     Show all 10 Subjects
Abstract:
... Cross-modal sensory integration plays a key role in food flavor perception and acceptance during consumption. The current study investigated the effect of a butter odor, delivered at various stages of the oral processing cycle, on modulating the sensory properties of cheese. Twenty healthy volunteers (aged between 25 and 29 years, 12 women) were measured for their detection thresholds for the butt ...
DOI:
10.1016/j.foodqual.2018.11.019

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

Author:
Tufariello, Maria; Anglana, Chiara; Crupi, Pasquale; Virtuosi, Ivan; Fiume, Paolo; Di Terlizzi, Biagio; Moselhy, Naiim; Attay, Hussein AG; Pati, Sandra; Logrieco, Antonio F; Mita, Giovanni; Bleve, Gianluca
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2504-2512
ISSN:
0022-5142
Subject:
nutritive value,   etc   ; Saccharomyces cerevisiae; bakers yeast; biogenic amines; cultivars; farmers; fermentation; olives; safety standards;     Show all 9 Subjects
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

14. Perceptual Density of Guava Juice: The Effect of Image Location and Surface Texture

Author:
Arboleda, Ana M.
Source:
Journal of food products marketing 2019 v.25 no.3 pp. 340-354
ISSN:
1540-4102
Subject:
nutritive value,   etc   ; fruit juices; fruits; guavas; marketing strategies; packaging; texture; vegetables;     Show all 8 Subjects
Abstract:
... Guava is known for its rough (astringent) appearance and texture; feature attached to its nutritional benefits but rejected from consumers’ point of view. This study deals with the rough property of guava juice through packaging expecting to influence its perceived density. Two studies were designed by manipulating (a) the location of the image on the bottle and (b) the surface texture of the bott ...
DOI:
10.1080/10454446.2018.1555682

15. Évaluation multidimensionnelle et outil d’exploration de voies d’amélioration de la durabilité de menus

Author:
Dourmad, Jean-Yves; van der Werf, Hayo M.G.; Mairesse, Guillaume; Schmitt, Bertrand; Chesneau, Guillaume; Kerhoas, Nathalie; Mourot, Jacques
Source:
Cahiers de nutrition et de diététique 2019
ISSN:
0007-9960
Subject:
nutritive value,   etc   ; databases; diet; environmental impact; ingredients; menu planning; public health; sustainable development;     Show all 8 Subjects
Abstract:
... The continuous improvement of nutrition is a major issue for public health. In the perspective of sustainable development, this effort needs besides the improvement of the nutritional quality of diets, to consider the environmental and economic dimensions, and also take into account the acceptability of the nutritional changes by the society and the consumers. Based on the ingredients used to form ...
DOI:
10.1016/j.cnd.2019.03.002

16. Consumer expectations for vegetables with typical and atypical colors: The case of carrots

Author:
Schifferstein, Hendrik N.J.; Wehrle, Theresa; Carbon, Claus-Christian
Source:
Food quality and preference 2019 v.72 pp. 98-108
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; carrots; color; consumer attitudes; freshness; fruit products; functional properties; radishes; supermarkets; taste; turnips;     Show all 11 Subjects
Abstract:
... The variety of fruits and vegetables in today’s supermarkets is enormous. We investigated how color may lead consumers to anticipate differences in product properties. Forty volunteers rated the expected properties for carrots with different colors presented in pictures, together with their familiarity, purchase intention, and intended preparation method on 7-point scales. We found most positive e ...
DOI:
10.1016/j.foodqual.2018.10.002

17. Effect of adding carob molasses on physical and nutritional quality parameters of sesame paste

Author:
Tounsi, Leila; Kchaou, Héla; Chaker, Firas; Bredai, Sonda; Kechaou, Nabil
Source:
Journal of food science and technology 2019 v.56 no.3 pp. 1502-1509
ISSN:
0022-1155
Subject:
nutritive value,   etc   ; carob; color; emulsions; ingredients; mixing; molasses; nutrient content; oils; polyphenols; sugars; texture;     Show all 12 Subjects
Abstract:
... This study focused on the formulation of food products, based on sesame and carob. The possibility of developing blends from sesame paste and carob molasses, using molasses concentrations of 30, 40 and 50%, at 60, 70 and 80°Brix, respectively, has been studied. The blend prepared with 50% carob molasses at 60°Brix was found to be the most acceptable product, according to a sensory acceptability te ...
DOI:
10.1007/s13197-019-03640-w

18. Health Benefits and Pharmacological Effects of Porphyra Species

Author:
Venkatraman, Kalkooru L.; Mehta, Alka
Source:
Plant foods for human nutrition 2019 v.74 no.1 pp. 10-17
ISSN:
0921-9668
Subject:
nutritive value,   etc   ; Porphyra; anticoagulants; antineoplastic activity; bioactive compounds; peptides; phycobiliprotein; polysaccharides;     Show all 8 Subjects
Abstract:
... Porphyra, one of the most cultured red algae has gained economic importance across the globe for its nutritional benefits. Porphyra is being cultivated, harvested, dried, processed and consumed in large quantities in south eastern countries. It contains relatively high amounts of proteins, carbohydrates, and micronutrients. Exploitation of its fundamental attributes led to the discovery of various ...
DOI:
10.1007/s11130-018-0707-9

19. Implications nutritionnelles des directives françaises sur l’offre alimentaire en restauration scolaire et place des plats protidiques

Author:
Vieux, Florent; Dubois, Christophe; Duchêne, Christelle; Darmon, Nicole
Source:
Cahiers de nutrition et de diététique 2019 v.54 no.1 pp. 22-34
ISSN:
0007-9960
Subject:
nutritive value,   etc   ; children; compliance; elementary schools; fatty acids; fish; guidelines; meat; nutrients; school meals; sugars;     Show all 11 Subjects
Abstract:
... The French guidelines for school meals provide for a series of 20 consecutive meals the compliance of 15 criteria related to the frequency of service of certain dishes. The objective of this study was to estimate how compliance or non-compliance with these criteria, particularly those relating to the protein dish, affects overall nutritional quality. Starting from 40 series of 20 consecutive meals ...
DOI:
10.1016/j.cnd.2018.09.002

20. Refractance window drying of fish silage – An initial investigation into the effects of physicochemical properties on drying efficiency and nutritional quality

Author:
van ‘t Land, M.; Raes, K.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 71-74
ISSN:
0023-6438
Subject:
nutritive value,   etc   ; drying; evaporation; fish silage; physicochemical properties; polyesters; thiobarbituric acid-reactive substances; water content;     Show all 8 Subjects
Abstract:
... The goal of this study was to investigate changes in nutritional quality of fish silage during refractance window (RW) drying. Furthermore, the effect of protein hydrolysis-degree of fish silage on production efficiency (%-moisture evaporated and production rate) was determined. To acquire a dried product, fish silage was conveyed (30 cm/min) on a polyester film over a water bath of 55 °C. Moistur ...
DOI:
10.1016/j.lwt.2018.12.001