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Foods, Volume 5, Issue 2

June 2016 - 24 articles

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Articles (24)

  • Article
  • Open Access
2 Citations
6,534 Views
6 Pages

Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

  • Yoshimasa Makita,
  • Tomoko Ishida,
  • Noriko Kobayashi,
  • Mai Fujio,
  • Kyoko Fujimoto,
  • Rina Moritomo,
  • Jun-ichi Fujita and
  • Shin-ichi Fujiwara

18 June 2016

The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significan...

  • Editorial
  • Open Access
19 Citations
6,142 Views
3 Pages

14 June 2016

Medicinal plants and culinary herbs have been used since ancient times. Essential oils (EO) are a mixture of numerous compounds, mainly terpenes, alcohols, acids, esters, epoxides, aldehydes, ketones,aminesandsulfides,thatareprobablyproducedbyplantsas...

  • Article
  • Open Access
57 Citations
16,561 Views
15 Pages

13 June 2016

‘Electrolyzed water’ generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to m...

  • Article
  • Open Access
35 Citations
11,114 Views
13 Pages

Changes in Food Intake in Australia: Comparing the 1995 and 2011 National Nutrition Survey Results Disaggregated into Basic Foods

  • Bradley Ridoutt,
  • Danielle Baird,
  • Kathryn Bastiaans,
  • Gilly Hendrie,
  • Malcolm Riley,
  • Peerasak Sanguansri,
  • Julie Syrette and
  • Manny Noakes

25 May 2016

As nations seek to address obesity and diet-related chronic disease, understanding shifts in food intake over time is an imperative. However, quantifying intake of basic foods is not straightforward because of the diversity of raw and cooked wholefoo...

  • Feature Paper
  • Article
  • Open Access
88 Citations
9,406 Views
13 Pages

Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain

  • Hussein El-Zaeddi,
  • Juan Martínez-Tomé,
  • Ángel Calín-Sánchez,
  • Francisco Burló and
  • Ángel A. Carbonell-Barrachina

25 May 2016

Volatile composition of essential oils from dill, parsley, coriander, and mint were investigated at different harvest dates to determine the most suitable harvest time for each these herbs. Hydrodistillation (HD), using a Deryng system, was used for...

  • Article
  • Open Access
31 Citations
12,420 Views
14 Pages

Motivations for Food Consumption during Specific Eating Occasions in Turkey

  • Delores Chambers,
  • Uyen T. X. Phan,
  • Sirichat Chanadang,
  • Curtis Maughan,
  • Karolina Sanchez,
  • Brizio Di Donfrancesco,
  • David Gomez,
  • Federica Higa,
  • Han Li and
  • Edgar Chambers
  • + 1 author

24 May 2016

Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different eating occasions in a typical...

  • Article
  • Open Access
9 Citations
7,442 Views
11 Pages

Soybean-Enriched Snacks Based on African Rice

  • Mauro Marengo,
  • Hannah F. Akoto,
  • Miriam Zanoletti,
  • Aristodemo Carpen,
  • Simona Buratti,
  • Simona Benedetti,
  • Alberto Barbiroli,
  • Paa-Nii T. Johnson,
  • Esther O. Sakyi-Dawson and
  • Firibu K. Saalia
  • + 4 authors

20 May 2016

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was address...

  • Article
  • Open Access
127 Citations
15,389 Views
15 Pages

Evaluation of Turmeric Powder Adulterated with Metanil Yellow Using FT-Raman and FT-IR Spectroscopy

  • Sagar Dhakal,
  • Kuanglin Chao,
  • Walter Schmidt,
  • Jianwei Qin,
  • Moon Kim and
  • Diane Chan

17 May 2016

Turmeric powder (Curcuma longa L.) is valued both for its medicinal properties and for its popular culinary use, such as being a component in curry powder. Due to its high demand in international trade, turmeric powder has been subject to economicall...

  • Article
  • Open Access
29 Citations
7,387 Views
10 Pages

17 May 2016

Conceptually, a detection threshold represents the lowest concentration at which an individual or a group of individuals can reliably perceive a given stimulus, with a commonly used operational definition of 50% performance above chance. Estimated de...

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Foods - ISSN 2304-8158Creative Common CC BY license