Foods, Volume 7, Issue 10

The effect of light emitting diode (LED) light and far infrared irradiation (FIR) on total phenol, isoflavones and antioxidant activity were investigated in soybean (Glycine max L.) sprout. Artificial blue (470 nm), green (530 nm) LED and florescent...

Iron and calcium are two essential micronutrients that have strong effects on nutrition and human health because of their involvement in several biological and redox processes. Iron is responsible for electron and oxygen transport, cell respiration,...

Recently, there has been an increasing interest in integrating pulse flours into pastries and baked products to improve their nutritional and health benefits. “Mankoushe,” a popular Lebanese pastry made up of refined wheat flour was enric...

Acetic acid bacteria belonging to the genus Asaia spp. are relatively new microbial contaminants in the beverage industry. These bacteria cause organoleptic changes such as increased turbidity, haziness and sour odor. In addition, they are able to fo...

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related e...

Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of frui...

The growing interest in food quality and safety requires the development of sensitive and reliable methods of analysis as well as technology for freshness preservation and food quality. This review describes the status of chemical and biological sens...

Salmonella enterica is one of the most ubiquitous enteropathogenic bacterial species on earth, and comprises more than 2500 serovars. Widely known for causing non-typhoidal foodborne infections (95%), and enteric (typhoid) fever in humans, Salmonella...

Fractionation of the bovine glycomacropeptide (GMP) from the other proteins in cheese whey was examined using ultrafiltration membranes surface modified to contain positively charged polymer brushes made of polyhexamethylene biguanide. By placing a s...

Several studies have explored in depth the biochemistry and genetics of the pigments present in Fusarium graminearum, but there is a need to discuss their relationship with the mold’s observable surface color pattern variation throughout its li...

Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity...

Allium ampeloprasum var. porrum has been recognized as a rich source of secondary metabolites, including phenolic acids, flavonoids and flavonoid polymers (proanthocyanidins or condensed tannins), with related health benefits. Both parts of Allium am...

Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs...

The aim of this study was to investigate the impact of rearing managements applied during a heifers’ whole life on the carcass and flank steak (rectus abdominis) meat traits. For this study, rearing managements applied on 96 heifers were identified b...

During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, ther...

Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking...

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free brea...

Chitosan coating is a promising method for food preservation. This study aims to fill the data gap regarding the application of chitosan (1% and 2%) on vacuum-packed fresh pork stored at 4 °C for 28 days, with particular attention on the effect o...

Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especi...

A risk assessment of histamine was conducted for different categories of fishery products in the market. Risk estimates were assessed using the Risk Ranger tool. The estimated risks associated with the consumption of canned, semi-preserved and frozen...