Foods, Volume 8, Issue 4

Porcine blood plasma is a rich source of proteins with high nutritional and functional properties, which can be used as a food ingredient. The plasma is usually processed into powders in applications. In the present study, the effects of drying metho...

The aim of study was to investigate the relationships between the characteristics of cull beef cows in the Rouge des Prés breed, finishing practices and physicochemical characteristics and sensory traits of Longissimus thoracis (LT) and Rectus...

This paper compares four different modeling techniques: Response Surface Method (RSM), Linear Radial Basis Functions (LRBF), Quadratic Radial Basis Functions (QRBF), and Artificial Neural Network (ANN). The models were tested by monitoring their perf...

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its an...

Green synthesis of metal nanoparticles using plant extracts offers a safe and attractive alternate to the chemical methods. The present work aims at preparing metal nanoparticles of rhus (Rhus coriaria L.) and safflower (Carthamus tinctorius L.) extr...

The concentrations of amino acids and volatile compounds of a given grapevine cultivar may be modified by climate variability between years and by management practices, such as irrigation, that may alter the typicality of its wines. The current study...

Tricholoma matsutake (T. matsutake) growing in Tibet is very popular for its high economic and medicinal value, but fresh T. matsutake has an extremely short shelf life. The shelf life of T. matsutake is complex, influenced by product characteristics...

The purpose of this study was to examine the impact of a variety of supplemental feeds on the composition and quality of milk in a pasture-based dairy system. Four pasture-supplemented feeding systems were compared: Group 1 supplementation with 16% c...

One of the main strategies for maintaining the optimal hygiene level in dairy processing facilities is regular cleaning and disinfection, which is incorporated in the cleaning-in-place (CIP) regimes. However, a frail point of the CIP procedures is th...

The discovery of a new species exhibiting more effective antibacterial properties is necessary because of the demand on Lavandula species, which continues to increase in a variety of industries. Lavandula pubescens might be a good alternative, as it...

The aim of the present study was to determine the effect of four different thickening agents (guar gum, carrageenan, xanthan gum, and gelatin) on the textural and sensory properties of white cheese. For this purpose, various white cheeses were manufa...

The growing consumers’ request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary...

The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fis...

The aim of this work was to advance knowledge on the potential use of black rice different sieving fractions for various functional applications, through proximate analysis, thermal degradation kinetics of phytochemical and characterization of the th...

This work investigates the similarities and differences of oak honeydew (Quercus pyrenaica Willd.) and evergreen honeydew (Quercus ilex L.) honey produced in Spain. For this purpose, the physicochemical characteristics of 17 samples from oak honeydew...

A natural resin retrieved from Pistacia terebinthus tree was evaluated as an immobilization carrier of Saccharomyces cerevisiae AXAZ-1 cells targeting successive fermentation batches of sugar synthetic mediums. Fermentation times below 54 h were reco...

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperat...

In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of f...

In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals...

Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of ch...

Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer acceptability of dry-cured products from alternatives...

Taking an idea from a basic concept to a commercially available product is highly rewarding, but it can be a very long, complex, and difficult journey. Recognizing and understanding the stages of the process and using the right support to help you na...

The production of lycopene from different substrates by Blakeslea trispora in fermentation was investigated. Lycopene productions from 4 and 6% glucose (pH 6.5) in shake flask fermentation were 77.7 and 28.1 mg L⁻¹. Increasing the glucose concentrati...

Spores are resistant against many extreme conditions including the disinfection and sterilization methods used in the food industry. Selective prevention of sporulation of Bacillus species is an ongoing challenge for food scientists and fermentation...

The potential anti-inflammatory effect of plant sterols (PS) enriched milk-based fruit beverages (PS, 1 g/100 mL) (MfB) with/without galactooligosaccharides (GOS, 2 g/100 mL) (MfB-G) in an experimental mice model of chronic ulcerative colitis was eva...

The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3,...

Colloidal stability as well as physicochemical and rheological properties are among the critical determinants of the sensory quality of beverages. The present study investigated the effects of lecithin, xanthan gum, propylene glycol alginate, and the...

Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: micros...

Six species of Salvia seeds cultivated and grown in Cumra/Konya (Turkey) were evaluated using headspace gas chromatography mass spectroscopy (GC-MS) and Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) combined chemomet...

In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored a...

Casein hydrolysates (CH) were prepared using papain and modified by the plastein reaction (CH-P) in the presence of extrinsic phenylalanine (CH-P-Phe) or tryptophan (CH-P-Trp). The in vitro protective activity of CH and its modified products against...