Foods, Volume 10, Issue 2

Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present...

In the presented study a non-targeted approach using high-performance liquid chromatography coupled to electrospray ionization quadrupole time-of-flight mass spectrometry (HPLC-ESI-qToF-MS) combined with chemometric techniques was used to build a sta...

Due to the delicate nature of berries and the reduced shelf-life once washed, producers usually do not wash berries. Therefore, consumers are expected to wash the berries prior to consumption, and this might be a more effective way of infection preve...

Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are eith...

The chemical composition and biological properties correlation in several medicinal and aromatic plants is still underexplored, especially in its most common form of consumption as tisane. The present study aims to characterize the organic acids and...

The antioxidants found in grapes and wine have been linked to health benefits in humans, but may be affected by agronomic parameters, grape type/variety, and processing. Here, we report results of a farm survey which investigated the effects of produ...

Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to...

The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of...

Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass,...

Human milk oligosaccharides (HMOs) are the third most abundant solid component after lactose and lipids of breast milk. All mammal milk contains soluble oligosaccharides, including neutral milk oligosaccharides (NMOs) without sialic acid (Sia) moieti...

While it is well known how food can make us physically healthy, it remains unclear how the multisensory experience of eating might influence complex cognitive abilities such as creativity. A growing body of literature has demonstrated that all human...

A trend is visible in the food literature showing an increasing number of publications on studies that incorporate some form of participant engagement, such as citizen science and community-based participatory research. This “participation trend” wil...

Cucumbers are highly perishable and suffer from moisture loss, shriveling, yellowing, peel damage, and decay. Plastic packaging helps to preserve cucumber quality, but harms the environment. We examined the use of compostable modified atmosphere pack...

Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated indivi...

The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring...

Eucalyptus pellita is known as attractive biomass, and it has been utilized for eucalyptus oil, furniture, and pulp and paper production that causes a significant amount of byproducts. Liquid hot water treatment depending on combined severity factor...

COVID-19 and sequelae thereof are known to cause chemosensory dysfunction, posing a risk for intake and adequate nutrition for recovery. The overall objective of this study was to investigate the subjective strategies for maintaining appetite applied...

Market implementation of active and intelligent packaging (AIP) technologies specifically for fiber-based food packaging can be hindered by various factors. This paper highlights those from a social, economic, environmental, and legislative point of...

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In th...

In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for 10 days. Chicken samples...

Papain hydrolysis of camel whey protein (CWP) produced CWP hydrolysate (CWPH). Fractionation of CWPH by the size exclusion chromatography (SEC) generated fractions (i.e., SEC-F1 and SEC-F2). The angiotensin converting enzyme inhibitory activity (ACE-...

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial ye...

Phlorotannins are polyphenolic compounds produced via polymerization of phloroglucinol, and these compounds have varying molecular weights (up to 650 kDa). Brown seaweeds are rich in phlorotannins compounds possessing various biological activities, i...

Foodborne diseases (FBD) are a great problem worldwide, leading millions of people to seek medical help and to significant economic losses for industry. Among the agents implicated in FDB is Bacillus cereus, a Gram-positive, toxigenic and endospore-f...

Scientific data and epidemiological evidence collected over the last fifty years have shown that nutrition plays a decisive role in human health [...]

Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and black carrot seasoning (BC sea...

The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technologi...

This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern Italy). Cover crop (CC) and soil tillage (ST) as soil management, whil...

The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by-products, making their subsequent pro...

Ferns are part of the diet and traditional medicine in East Asia, North America, and Oceania, however, their importance has been forgotten in Europe. Here, the nutritional and antioxidant potential of young fern fronds (fiddleheads) of eight families...

This study aims to develop a finite element (FE) model to determine the mechanical responses of Exotica papayas during puncture loads. The FE model of the puncture-test was developed using the ANSYS 19.1 software. The proposed framework combined the...

Foods today are so diverse and enjoyable, making healthy choices difficult. In this perspective, an in vitro-in silico approach for obtaining a conservative estimate of the postprandial blood glucose concentration, which is a realistic estimate never...

The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if “terroir” can be applied in the production of single malt whisk(e)y. New make spirits were produced at...

Unlike other fields, the methods routinely applied for fats and oils are still tied to traditional, time- and solvent-consuming procedures, such as saponification, column chromatography and thin-layer chromatography. In this paper, microwave-assisted...

Sensory evaluation plays an important role in New Product Development (NPD) in food industry. In the present study, the current trends of using sensory evaluation in NPD in the food industry in countries that belong to EIT Regional Innovation Scheme...

Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-concentrated food materials often exhibit crystallization and recrystallization phenomena which can be related to the state of solutes and water. State diagra...

In recent years, meat authenticity awareness has increased and, in the fight to combat meat fraud, various analytical methods have been proposed and subsequently evaluated. Although these methods have shown the potential to detect low levels of adult...

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl₂ cross-linker to reduce cracking. Coated swee...

Animal welfare status is assessed today through visual evaluations requiring an on-farm visit. A convenient alternative would be to detect cow welfare status directly in milk samples, already routinely collected for milk recording. The objective of t...

The food safety strategies of companies are a key point in the reduction of food safety risks. In order to encourage the evolution of food safety strategies of companies from food fraud to safety investment, this study builds an evolutionary game mod...

The carotenoid profile of non-saponified and saponified extracts of different tissues (pulp and peel) of fruits of three new papaya varieties, Sweet Mary, Alicia, and Eksotika, was characterized for the first time, and almost all carotenoid compounds...

With the increase in soybean trade between countries, the intentional mislabeling of the origin of soybeans has become a serious problem worldwide. In this study, metabolic profiling of soybeans from the Republic of Korea and China was performed by n...

The aim of the study was to evaluate the possibility to utilize a fish waste oil issued from the industrial smoking process in nitrogen-limited Yarrowia lipolytica yeast batch cultures. The waste carbon source was utilized by the yeast and stimulated...

Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients,...

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect...

Genotoxic data of substances that could be used as food additives are required by the European Food Safety Authority. In this sense, the use of an extract from grapevine shoots containing a stilbene richness of 99% (ST-99), due to its antioxidant and...

Labeling of food allergens in accordance with legal regulations is important to protect the health of allergic consumers. The requirements for detecting allergens in foods involve adequate specificity and sensitivity to identify very small amounts of...

Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative re...

Normal-phase high-performance liquid chromatography (HPLC) is widely used in combination with evaporative light scattering detection (ELSD) for separating and detecting lipids in various food samples. ELSD responses of different lipids were evaluated...

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analy...