2,063 results match your criteria Food Research International [Journal]


Augmented Flavours: Modulation of Flavour Experiences Through Electric Taste Augmentation.

Food Res Int 2019 Mar 31;117:60-68. Epub 2018 May 31.

Keio-NUS CUTE Center, National University of Singapore, Singapore; ATLAS Institute, University of Colorado Boulder, USA.

In recent years there has been a growing interest in the potential benefits and new applications that may be afforded by incorporating digital flavour augmentation technologies into traditional eating and drinking experiences. Although many studies have shown how controlled olfactory, visual and auditory cues can impact flavour experiences, there has been a relatively small amount of work that has investigated the utilisation of digital gustatory (taste) augmentation in the same context. Hence, we have created two utensils, a pair of chopsticks and a soup bowl, that apply controlled electrical pulses to the tip of the tongue during consumption in order to augment flavours through electrical stimulation. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.05.030DOI Listing

Consumers' food selection behaviors in three-dimensional (3D) virtual reality.

Food Res Int 2019 Mar 13;117:50-59. Epub 2018 Feb 13.

Department of Health Sciences and Technology, ETH Zurich, Switzerland.

Virtual reality (VR) can be a useful tool for conducting consumer behavior experiments. The aim of this research was to examine whether people standing in front of a supermarket shelf make similar decisions and process similar information as those in front of a shelf in a VR shop. In Study 1, participants were asked to select a cereal from among 33 commercially available types of cereals placed on a shelf. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.02.033DOI Listing

Immersive virtual reality technology in a three-dimensional virtual simulated store: Investigating telepresence and usability.

Food Res Int 2019 Mar 31;117:40-49. Epub 2018 Jan 31.

Massey Business School, Massey University, Palmerston North, New Zealand.

This study explores whether using immersive virtual reality technology (iVR) in a virtual simulated store (VSS) enhances perceived telepresence and usability compared to conventional desktop technology. Two experiments were carried out in a between-groups methodological design that involved a total of 111 participants who completed a simulated shopping trip. In the first experiment a conventional desktop computer setup was used to create the VSS using mouse and keyboard for navigation. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.01.028DOI Listing

Where would you like to eat? A formative evaluation of mixed-reality solitary meals in virtual environments for older adults with mobility impairments who live alone.

Food Res Int 2019 Mar 1;117:30-39. Epub 2018 Mar 1.

Department of Architecture, Design and Media Technology, Aalborg University, A. C. Meyers Vænge 15, Copenhagen SV 2450, Denmark. Electronic address:

This paper reports the results from a formative evaluation of a mixed-reality (MR) eating prototype developed in collaboration with a restaurant for older adults in Holstebro, Denmark. The prototype is used to demonstrate to the older adults the idea of MR eating in two virtual environments. We use qualitative techniques to address the question: What virtual environment do mobility-restricted older Danish adults perceive as engaging and suitable for pleasurable, MR solitary meals? The participants repeatedly used the label "coziness" to describe their desired atmosphere for an eating environment. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.02.051DOI Listing

Reprint of "Capturing consumer perception of vegetable freshness in a simulated real-life taste situation".

Food Res Int 2019 Mar 31;117:2-9. Epub 2018 Oct 31.

CREA-Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Via Ardeatina, 546, I-00178 Rome, Italy. Electronic address:

Consumer testing in re-created purchase or consumption contexts may produce results with a higher external validity than laboratory testing and be a valid alternative to consumer testing in real-life contexts. Hence, the present study evaluates the utility of a novel immersive approach in sensory consumer testing. An immersive multisensory room was designed to reproduce consumption conditions close to real life, with large wall screen projections, audio and olfactory stimuli and furniture consistent with the video scenario. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.10.084DOI Listing

Using immersive technologies to explore the effects of congruent and incongruent contextual cues on context recall, product evaluation time, and preference and liking during consumer hedonic testing.

Food Res Int 2019 Mar 18;117:19-29. Epub 2018 Apr 18.

Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States. Electronic address:

To explore how contextual information streams are processed and prioritized during consumer studies, we manipulated the congruency of visual, auditory and olfactory cues using immersive technologies and assessed the impact on context recall, evaluation time, and preference and liking for cold brewed coffee. Each consumer (n = 50) was exposed to two identical control conditions, a visually incongruent condition, an auditory incongruent condition, an olfactory incongruent condition, and an all-incongruent condition. The control condition simulated a coffeehouse environment complete with the sights, sounds and smells commonly experienced in that venue. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.04.024DOI Listing

Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts.

Food Res Int 2019 Mar 3;117:10-18. Epub 2018 Feb 3.

Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address:

Immersive technologies simulating real-life environments allow repeated simulation of complex real-life situations at one location and, therefore, bear potential for consumer product evaluations and food behavior studies. This study aimed to assess whether a contextual exposure by immersive virtual reality (VR) or a photo-enhanced imaginative (PIC) condition could induce effects on desires and liking aligning with the situation. A total of 60 subjects (30 females) were presented to VR and PIC beach settings in a randomized balanced design performed in a laboratory one week apart. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.01.027DOI Listing

Special issue on "Virtual reality and food: Applications in sensory and consumer science".

Authors:
Gastón Ares

Food Res Int 2019 Mar;117

Facultad de Química, Universidad de la República. Montevideo, Uruguay. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2019.02.001DOI Listing

Exploration of factors in response to low acid tolerance using random mutagenesis in Cronobacter malonaticus.

Food Res Int 2019 Feb 14;116:994-999. Epub 2018 Sep 14.

School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou 510070, China. Electronic address:

Cronobacter species are associated with rare but severe infections in newborns, and their tolerance to environmental stress such as acid stress has been described. However, the factors involved in low acid tolerance in Cronobacter are poorly understood. Here, a transposon mutagenesis approach was used to explore the factors involved in acid tolerance in C. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.037DOI Listing
February 2019

Phytochemical profile of genotypes of Euterpe edulis Martius - Juçara palm fruits.

Food Res Int 2019 Feb 13;116:985-993. Epub 2018 Sep 13.

Universidade Vila Velha, Rua Comissário José Dantas de Melo, 21, Boa Vista, 29102-770 Espírito Santo, Brazil. Electronic address:

Juçara fruit (Euterpe edulis) has received attention due to its similarities to Euterpe oleracea (Açaí). The aim of this study was to evaluate the cytotoxicity, bioactive compounds, antioxidant capacities and chemopreventive activities of the fruit pulps of six populations of E. edulis (J1-J6) and one population of E. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.036DOI Listing
February 2019

Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533.

Food Res Int 2019 Feb 14;116:973-984. Epub 2018 Sep 14.

Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, Avenida Roraima 1000, University City, Camobi, Santa Maria, RS, CEP 97105-900, Brazil. Electronic address:

This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological stability, physical and chemical characteristics as well as the impact of these microorganisms on sensory aspects and consumer acceptance. For characterization, panettones were elaborated by long fermentation, using two selected microorganisms, LF and WA in different proportions; and control panettones were formulated using commercial yeast with and without preservative. For sensory analyses, LF, WA, LF/WA (1:1), control with calcium propionate and commercial panettones were compared. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.035DOI Listing
February 2019

Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.

Food Res Int 2019 Feb 12;116:963-972. Epub 2018 Sep 12.

School of Food Science, Washington State University, Pullman, WA, 99164-6376., United States. Electronic address:

Brettanomyces spoilage in wine is due to the production of metabolites, which together create the distinctive 'Bretty' aroma and flavor profile associated with wine. The objective of this study was to assess the influence of three wine flavor matrices on consumer acceptance and the temporal sensory properties of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz red wine was altered through additions of whiskey lactone (oaky) and 2-isobutyl-3-methoxypyrazine (green). Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.034DOI Listing
February 2019

Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability.

Food Res Int 2019 Feb 11;116:953-962. Epub 2018 Sep 11.

Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.

Apigenin has attracted a great interest in the food industry due to the wide range of its biological activities including antioxidant and anti-inflammatory. The encapsulation of apigenin in oil-in-water (O/W) emulsions could overcome its low solubility and lead to the development of new functional food products. The aim of this study is to formulate food-grade O/W submicron emulsions loaded with apigenin using high-pressure homogenization. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.032DOI Listing
February 2019

miRNAs play important roles in aroma weakening during the shelf life of 'Nanguo' pear after cold storage.

Food Res Int 2019 Feb 10;116:942-952. Epub 2018 Sep 10.

Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Electronic address:

Cold storage is commonly employed to delay senescence in 'Nanguo' pear after harvest. However, this technique also causes fruit aroma weakening. MicroRNAs are regulators of gene expression at the post-transcriptional level that play important roles in plant development and in eliciting responses to abiotic environmental stressors. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.031DOI Listing
February 2019
2.818 Impact Factor

Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties.

Food Res Int 2019 Feb 11;116:932-941. Epub 2018 Sep 11.

DEA (Department of Food Engineering), FEA (School of Food Engineering), UNICAMP (University of Campinas), R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.

In this work, the aqueous extract obtained from Brazilian ginseng (Pfaffia glomerata) roots (BGR), rich in beta-ecdysone and fructooligosaccharides (FOS), was powdered by spray drying and freeze drying techniques aiming to obtain a novel functional food product. The effects of these drying techniques on the chemical and nutritional quality, morphological and redispersion properties of the BGR powders were evaluated. The BGR powders obtained by both spray drying and freeze drying techniques maintained their beta-ecdysone and FOS contents after drying, demonstrating the stability of these functional compounds. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.030DOI Listing
February 2019

Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread.

Food Res Int 2019 Feb 10;116:925-931. Epub 2018 Sep 10.

Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

Gradientless baking by means of ohmic heating was used for the first time in gluten-free (GF) bread making. Combination thereof with in-line measurements of batter height, viscosity and carbon dioxide (CO) release proved to be powerful for studying structure formation in GF breads. GF breads studied here were based on (i) a mixture of potato and cassava starches and egg white powder (C/P-S+EW), (ii) rice flour (RF) or (iii) a mixture of RF and egg white powder (RF+EW). Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.029DOI Listing
February 2019

Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations.

Food Res Int 2019 Feb 11;116:916-924. Epub 2018 Sep 11.

Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina. Electronic address:

Probabilistic microbial modelling using logistic regression was used to predict the growth/no growth (G/NG) interfaces of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum (XG) and sodium chloride concentrations. The growth was assessed colorimetrically by using 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-phenyl-2H-tetrazolium chloride and 2-methoxy-1,4-naphthoquinone as detection reagents. The logistic regression model successfully predicted G/NG probability. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.028DOI Listing
February 2019

Peptide identification in alcalase hydrolysated pollen and comparison of its bioactivity with royal jelly.

Food Res Int 2019 Feb 11;116:905-915. Epub 2018 Sep 11.

Department of Food Science and Technology, Gorgan university of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Peptides with a similar antioxidant and ACE-inhibitory activity of royal jelly (RJ) generated from Alcalase hydrolysated pollen (AHP) were predicted by Response Surface Methodology (RSM). The model equations were proposed according to the effects of time and enzyme concentration on the antioxidant and ACE-inhibitory activity. The optimum values for Alcalase concentration and hydrolysis time were 1. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.027DOI Listing
February 2019

Innovative technologies for producing and preserving intermediate moisture foods: A review.

Food Res Int 2019 Feb 26;116:90-102. Epub 2018 Dec 26.

Institute of Aerospace Medical & Food Engineering, 100048 Beijing, China.

Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT). Read More

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http://dx.doi.org/10.1016/j.foodres.2018.12.055DOI Listing
February 2019
2.818 Impact Factor

Physico-chemical approach for characterizing probiotics at the solid and dispersed states.

Food Res Int 2019 Feb 12;116:897-904. Epub 2018 Sep 12.

Laboratory of Food Science and Formulation, CARE FoodisLife, TERRA Teaching and Research Centre, Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, B140, B-5030 Gembloux, Belgium.

A physico-chemical approach was used for characterizing and generating fingerprints of single (L. bulgaricus and S. thermophilus) and multiple (Vivomixx) probiotic species. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.026DOI Listing
February 2019

Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds.

Food Res Int 2019 Feb 10;116:888-896. Epub 2018 Sep 10.

REQUIMTE, LAQV, ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.

For the first time, seven European varieties of Vicia faba L. seeds were investigated for (1) their phytonutrients profile by HPLC-DAD-MS/MS, (2) total phenolic content (TPC), and (3) antioxidant capacity (DPPH and FRAP assays). A wide range of compounds were identified, namely alkaloids, organic acids, terpenoids, jasmonates, and phenolics; these two latter being the most abundant. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.025DOI Listing
February 2019
1 Read

High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium.

Food Res Int 2019 Feb 10;116:883-887. Epub 2018 Sep 10.

Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.

Aroma release kinetics determines the palatability of food consumed by humans. Therefore, to estimate release behaviors of aroma compounds is important. We investigated the relationship between the rates of the release of aroma compounds from food matrices and octanol-water, octanol-air, and water-air partition coefficients. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.024DOI Listing
February 2019

iTRAQ-based analysis of proteins involved in secondary metabolism in response to ABA in soybean sprouts.

Food Res Int 2019 Feb 10;116:878-882. Epub 2018 Sep 10.

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.

Abscisic acid (ABA), as a sesquiterpenoid hormone, could regulate lots of physiological processes, especially secondary metabolism in plants. Nevertheless, its mechanism of action, from the perspective of protein expression, remains largely unknown. In the study, isobaric tags for relative and absolute quantitation (iTRAQ) was employed to investigate ABA treatment-induced proteomic changes related to secondary metabolism in soybean sprouts. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.023DOI Listing
February 2019

Monkey orange fruit juice improves the nutritional quality of a maize-based diet.

Food Res Int 2019 Feb 10;116:870-877. Epub 2018 Sep 10.

Food Quality and Design, Wageningen University & Research, Wageningen, the Netherlands. Electronic address:

This paper studied the nutritional impact of the use of juice from Strychnos cocculoides (monkey orange) in a maize-based porridge. Monkey orange juice is traditionally used to supplement maize porridge - a staple breakfast cereal especially for vulnerable groups. Monkey orange fruits contain high amounts of micronutrients and phenolic compounds and are widely distributed throughout sub-Saharan Africa. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.022DOI Listing
February 2019

Risk Benefit Assessment of foods: Key findings from an international workshop.

Food Res Int 2019 Feb 10;116:859-869. Epub 2018 Sep 10.

Division of Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, Lyngby, Denmark.

Whilst risk management measures, including food policy, are developed for the protection of public health and the environment, they may also lead to a reduction in health benefits. Policy decisions require then consideration of these necessary trade-offs, which leads to an increasing need to apply formal risk-benefit assessment (RBA) of foods. In this context, the European Food Safety Authority sponsored a Risk-Benefit Assessment Workshop on "past, current and future developments within the risk-benefit assessment of foods (RBA)" held in May 2017. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.021DOI Listing
February 2019
1 Read

French and Mediterranean-style diets: Contradictions, misconceptions and scientific facts-A review.

Food Res Int 2019 Feb 11;116:840-858. Epub 2018 Sep 11.

Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Helshoogte Road, Stellenbosch 7599, South Africa.

The determination of appropriate dietary strategies for the prevention of chronic degenerative diseases, cancer, diabetes, and cardiovascular diseases remains a challenging and highly relevant issue worldwide. Epidemiological dietary interventions have been studied for decades with contrasting impacts on human health. Moreover, research scientists and physicians have long debated diets encouraging alcohol intake, such as the Mediterranean and French-style diets, with regard to their impact on human health. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969183074
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http://dx.doi.org/10.1016/j.foodres.2018.09.020DOI Listing
February 2019
3 Reads

Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review.

Food Res Int 2019 Feb 13;116:827-839. Epub 2018 Sep 13.

Food Science & Biotechnology Program, Department of Human Ecology, College of Agriculture, Science and Technology, Delaware State University, Dover, DE 19901, USA. Electronic address:

The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the agri-food sector. Interest in this area of research stems from the application of purified bioactive macromolecules in enhancing food quality and as an alternative to some pharmaceutical drugs for delivery of potential health benefits, with less associated adverse effects. To obtain bioactive macromolecules of high quality, appropriate use of extraction techniques and its influence on sensory and physicochemical properties is paramount. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.018DOI Listing
February 2019
1 Read

CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat.

Food Res Int 2019 Feb 10;116:819-826. Epub 2018 Sep 10.

Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071 León, Spain. Electronic address:

The influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were investigated. Three cheese types with different cultures and the control cheese were produced in duplicate and ripened for 8 months. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.016DOI Listing
February 2019

Insights into the importance of dietary chrysanthemum flower (Chrysanthemum morifolium cv. Hangju)-wolfberry (Lycium barbarum fruit) combination in antioxidant and anti-inflammatory properties.

Food Res Int 2019 Feb 10;116:810-818. Epub 2018 Sep 10.

Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address:

Dietary chrysanthemum flower and wolfberry alone or together are widely consumed as a health beverage on a daily basis for centuries. The study aims to evaluate combinative effects of flower heads of Chrysanthemum morifolium cv. Hangju (C) and Lycium barbarum fruit (wolfberry, W) served as tea on chemical compounds, antioxidant and anti-inflammatory activities in RAW 264. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.015DOI Listing
February 2019
1 Read

An economic analysis of salmonella detection in fresh produce, poultry, and eggs using whole genome sequencing technology in Canada.

Food Res Int 2019 Feb 24;116:802-809. Epub 2018 Sep 24.

Department of Agricultural Economics, McGill University, Canada.

The study estimates the annual costs of nontyphoidal Salmonellosis (referred to as Salmonellosis from hereon) from fresh produce, poultry and eggs in Canada. It also estimates the economic benefits from introduction of Whole Genome Sequencing (WGS) in detection of Salmonellosis clusters and outbreaks. Monetary and non-monetary costs from Salmonellosis are estimated. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.014DOI Listing
February 2019

Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine.

Food Res Int 2019 Feb 11;116:795-801. Epub 2018 Sep 11.

Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain. Electronic address:

The potential of PEF for triggering autolysis of Saccharomyces cerevisiae and accelerating the release of mannoproteins during aging on the lees of Chardonnay wine was evaluated. Release of mannoproteins in Chardonnay wine increased drastically in samples containing PEF-treated (5 and 10 kV/cm, 75 μs) yeasts. No mannoprotein release was observed in the first seven days of aging on the lees in wine containing untreated yeast; however, after the same time interval, the concentration of those compounds increased by 40 and 60% in wines containing yeast treated by PEF at 5 and 10 kV/cm, respectively. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.013DOI Listing
February 2019

Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications.

Food Res Int 2019 Feb 21;116:79-89. Epub 2018 Dec 21.

Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States. Electronic address:

The objective of this study was to characterize a novel soy lecithin (SL) based oleogel (LOG) and oleogel emulsion (LOGE) prepared with different proportions of stearic acid (SA). Oleogels were developed with 1 wt% of water, and two gelator concentrations (20 wt% and 30 wt%) with SL:SA ratios (0:10, 3:7, 5:5, 7:3, 10:0). The same SL:SA proportions were used to prepare LOGE with 10 wt% and 20 wt% of water. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.12.021DOI Listing
February 2019
1 Read

Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics.

Food Res Int 2019 Feb 11;116:786-794. Epub 2018 Sep 11.

Department of Biological Sciences, University of Alberta, Edmonton, AB T6G 2E9, Canada; Department of Computing Science, University of Alberta, Edmonton, AB T6G 2E8, Canada.

The fate of polyphenols from edible tree nuts was investigated using a simulated in vitro intestinal fermentation system. The digested food matrix was fermented for 48 h and the changes in the phenolic profiles were evaluated by both untargeted UHPLC-QTOF and targeted UHPLC-Orbitrap mass spectrometry. The untargeted metabolomics approach allowed us to monitor the comprehensive changes in phenolic profiles from 0 up to 48 h of in vitro fermentation. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.012DOI Listing
February 2019

Sanitation of tomatoes based on a combined approach of washing process and pulsed light in conjunction with selected disinfectants.

Food Res Int 2019 Feb 10;116:778-785. Epub 2018 Sep 10.

Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA. Electronic address:

In this study, we evaluated the performance of a large-scale decontamination system based on a washing process in combination with pulsed light (PL) exposure and HO/chlorine. In order to identify optimum processing condition, we first evaluated the effect of single and combined PL treatments on the inactivation of Salmonella on grape tomatoes using a small sample size of 50 g. Two inoculation methods, spot and dip, were used to simulate different contamination scenarios and two wash water quality, clear tap water and turbid tap water with extremely high levels of organic load and soil, were used to represent clean and very dirty wash water. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.011DOI Listing
February 2019

Characterization and classification of volatiles from different breeds of eggs by SPME-GC-MS and chemometrics.

Food Res Int 2019 Feb 10;116:767-777. Epub 2018 Sep 10.

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China. Electronic address:

Volatiles of shell eggs were identified by SPME-GC-MS to characterize and discriminate white Leghorn (W), Hy-line brown (H) and Jing fen (J) hatching eggs with comparison, principal components (PC), partial least squares (PLS), random forest classification (RFC) and canonical discriminant (CD) analyses. DVB/CAR/PDMS fiber and extraction 60 min were suited to analyze the volatiles emitted from eggs. A total of 17 or 18 volatile compounds were identified in raw shell hatching eggs, namely, nonanal, decanal and 6-methly-5-hepten-2-one were the main volatile components with contributions that over 70%. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.010DOI Listing
February 2019

O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters.

Food Res Int 2019 Feb 12;116:755-766. Epub 2018 Sep 12.

Univ. Bordeaux, CBMN, UMR 5248, 33600 Pessac, France; CNRS, CBMN, UMR 5248, 33600 Pessac, France; Bordeaux INP, CBMN, UMR 5248, 33600 Pessac, France. Electronic address:

We fabricated oil-in-water emulsions stabilized by delipidated commercial cocoa powder. The emulsions were characterized in terms of droplets and particles size distribution and interfacial coverage by cocoa powder by developing methods to separate droplets from adsorbed and unadsorbed cocoa particles. Three different processes were compared for their ability to produce fine and stable emulsions: rotor/stator turbulent mixing, sonication and microfluidization. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.009DOI Listing
February 2019
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Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: An approach to honey differentiation.

Food Res Int 2019 Feb 8;116:745-754. Epub 2018 Sep 8.

Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil. Electronic address:

Due to the increasing demand and interest of the consumers of bracatinga honeydew honey, it becomes important to know its characteristics in order to guarantee the quality of this dark honey. It is also necessary to investigate possible parameters that easily determine their differentiation from other honeys, thus guaranteeing their authenticity. Therefore, in the present study, the physicochemical characteristics and the reducing/scavenging proprieties of 16 bracatinga (Mimosa scabrella Bentham) honeydew honey samples and 25 blossom honey (different botanical origin) samples from Santa Catarina, Brazil, were investigated. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.007DOI Listing
February 2019

The antibacterial activity of rhamnolipid biosurfactant is pH dependent.

Food Res Int 2019 Feb 6;116:737-744. Epub 2018 Sep 6.

Depto. Físico-Química, Instituto de Química de São Carlos (IQSC) - USP, Av. Trabalhador São Carlense, 400, Caixa Postal 780, São Carlos, SP CEP 13560-970, Brazil. Electronic address:

Rhamnolipid (RL) biosurfactants have been studied as agents to control the growth of food pathogens however, to be successful applied as antimicrobial agent in food, is important to determine the effect of environmental conditions on RL activity. Once pH is a determinant factor to the development of microorganisms in food, we investigated the antimicrobial activity of RL under different pH values. The antimicrobial activity of RL against the Gram-positive pathogens L. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.005DOI Listing
February 2019

Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase.

Food Res Int 2019 Feb 6;116:731-736. Epub 2018 Sep 6.

State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China. Electronic address:

β-Carotene (BC) serves as an important source of provitamin A and natural edible pigment, but the application is limited because of its instability and low oral-bioavailability. A tea polyphenols-β-carotene (TP-BC) oil-in-water (O/W) nanoemulsion was prepared with the core oil phase containing BC and the water phase containing TP. During storage at three different temperatures (4, 25 and 35 °C), the TP-BC nanoemulsion had a better stability and higher retention rate of BC than BC nanoemulsion. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.004DOI Listing
February 2019
2.818 Impact Factor

The impact of retailer innovativeness and food healthiness on store prestige, store trust and store loyalty.

Food Res Int 2019 Feb 7;116:724-730. Epub 2018 Sep 7.

Department of Business Administration, Sakarya Business School, Sakarya University, Turkey. Electronic address:

Food retailers struggle to attract new consumers and retain current ones by implementing innovative strategies to achieve competitive advantage. In this context, this presents study aims to understand how perceived retailer innovativeness and perceived food healthiness influence store prestige, store trust, and store loyalty. For this purpose, data were gathered from consumers using a survey instrument. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.003DOI Listing
February 2019

Dynamic flavor release from chewing gum: Mechanisms of release.

Food Res Int 2019 Feb 7;116:717-723. Epub 2018 Sep 7.

Firmenich S.A., Rue de la Bergère 7, CH-1217 Meyrin 2, Geneva, Switzerland. Electronic address:

Dynamic flavor release curves from chewing gum were measured using an Artificial Mouth coupled to the AFFIRM®. A flavor distribution model for chewing gum is proposed, where flavor is present as droplets in both the hydrophilic (water-soluble) and the hydrophobic (water insoluble) parts of the chewing gum and as molecularly dissolved in the hydrophobic part of the gum. During mastication, the flavor droplets in the water-soluble phase are released and responsible for an initial burst release. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.09.002DOI Listing
February 2019
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Current state of art after twenty years of the discovery of bioactive peptide lunasin.

Food Res Int 2019 Feb 22;116:71-78. Epub 2018 Dec 22.

Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Madrid, Spain. Electronic address:

Non-communicable diseases have become the medical challenge of the 21st century because of their high incidence and mortality rates. Accumulating evidence has suggested that the modulation of diet and other lifestyle habits is the best strategy for the prevention of these diseases. An increasing number of dietary compounds have been found to exert health promoting benefits beyond their nutritional effects. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.12.029DOI Listing
February 2019

Extraction, identification and structure-activity relationship of antioxidant peptides from sesame (Sesamum indicum L.) protein hydrolysate.

Food Res Int 2019 Feb 4;116:707-716. Epub 2018 Sep 4.

Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, 116 Park Road, Zhengzhou 450002, PR China. Electronic address:

To elucidate the sequence, origin and structure-activity relationship of antioxidant peptides from sesame protein, sesame protein was hydrolysed by a dual-enzyme system comprised alcalase and trypsin, then this hydrolysate was fractionated by ultrafiltration and preparative HPLC. Subsequently, peptides in the high antioxidant activity fraction were identified by nano liquid chromatography-electrospray ionization-tandem mass spectrometry (Nano-LC-ESI-MS/MS), finally the structure-activity relationship of antioxidant peptide with the strongest activity in the sesame peptides was illustrated by comparative molecular field analysis (CoMFA). The results showed that seven novel antioxidant peptides were discovered, their sequences were as follows, RDRHQKIG, TDRHQKLR, MNDRVNQGE, RENIDKPSRA, SYPTECRMR, GGVPRSGEQEQQ and AGEQGFEYVTFR. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969183071
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http://dx.doi.org/10.1016/j.foodres.2018.09.001DOI Listing
February 2019
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Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera).

Food Res Int 2019 Feb 3;116:697-706. Epub 2018 Sep 3.

Food Science Department, Tel Hai College, Upper Galilee, Israel.

In our research soluble proteins from edible grasshopper (S. gregaria) and honey bee brood (A. mellifera) were exposed to defatting, alkaline, and sonication-assisted extractions. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.08.098DOI Listing
February 2019

Do food-related emotional associations differ with socio-economic status? An exploratory qualitative study with Brazilian consumers.

Food Res Int 2019 Feb 4;116:687-696. Epub 2018 Sep 4.

Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, CEP 23.020-470, Rio de Janeiro, RJ, Brazil. Electronic address:

Contextual and individual variables have been shown to play a key role in shifting consumers' emotional reaction to food products. Socio-economic status (SES) influences consumer past and present experiences with food products, as well as the social and personal meanings attached to foods, which can strongly affect their emotional associations. In this context, the aim of the present work was to explore differences in food-related emotional associations with foods of Brazilian consumers from low and middle/high SES. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.08.097DOI Listing
February 2019
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Cellular antioxidant activity and in vitro inhibition of α-glucosidase, α-amylase and pancreatic lipase of oregano polyphenols under simulated gastrointestinal digestion.

Food Res Int 2019 Feb 31;116:676-686. Epub 2018 Aug 31.

CONACYT - Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a ElDorado Km. 5.5, Col. Campo El Diez, Culiacán, Sinaloa 80110, Mexico.. Electronic address:

Different oregano species have been traditionally used as infusions in folk medicine. Oregano medicinal properties, such as antioxidant and anti-inflammatory, have been partially attributed to its polyphenolic content. However, information regarding bioaccessibility of oregano polyphenols is limited. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.08.096DOI Listing
February 2019

Investigation of the factors that affect the volume and stability of espresso crema.

Food Res Int 2019 Feb 31;116:668-675. Epub 2018 Aug 31.

Mother Parkers Tea & Coffee Inc., 2531 Stanfield Road, Mississauga, ON, L4Y 1S4, Canada.

This study investigated the effects of key brewing parameters (basket size, particle size, temperature, brewing ratio, coffee freshness, bean variety, and degree of roast) on the crema volume and stability of espresso coffees. Moreover, the brewing time and pressure, as well as brew total solid and extraction yield were characterized. The results show that the crema volume was mainly affected by the coffee variety and freshness. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.08.095DOI Listing
February 2019

Isolation and characterization of a novel lutein-producing marine microalga using high throughput screening.

Food Res Int 2019 Feb 29;116:660-667. Epub 2018 Aug 29.

Department of Materials Science & Engineering, University of Toronto, 5 King's College Road, Toronto, Ontario M5S 3G8, Canada.

A novel highly selective lutein-producing marine microalga was isolated and identified using high throughput screening (HTS). Phylogenetic analysis based on 18S rRNA gene sequence revealed it belongs to a microalgae class (Trebouxiophyceae), and is closely related to Auxenochlorella spp. The novel strain was designated as Auxenochlorella sp. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.08.093DOI Listing
February 2019

Tolerance to benzalkonium chloride and antimicrobial activity of Butia odorata Barb. Rodr. extract in Salmonella spp. isolates from food and food environments.

Food Res Int 2019 Feb 3;116:652-659. Epub 2018 Sep 3.

Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas (UFPel), Pelotas, RS, Brazil; Núcleo de Biotecnologia, Centro de Desenvolvimento Tecnológico, Universidade Federal de Pelotas (UFPel), Pelotas, RS, Brazil. Electronic address:

Salmonellosis, caused by the consumption of contaminated foods, is a major health problem worldwide. The aims of this study were to assess the susceptibility of Salmonella spp. isolates to benzalkonium chloride (BC) disinfectant and the antimicrobial activity of Butia odorata Barb. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.08.092DOI Listing
February 2019

Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia.

Food Res Int 2019 Feb 29;116:645-651. Epub 2018 Aug 29.

The Sensory Analysis Center, Department of Human Nutrition, Justin Hall, Kansas State University, Manhattan, Kansas 66506-1407, United States. Electronic address:

Coffee sensory properties can depend on several factors such as the species/varieties cultivated, the processing after the harvesting phase, geographical origin, and climatic factors. The impact of microclimates has been suggested to be critical to coffee sensory properties. Thirteen Arabica coffee samples from different farms in different sub areas of the same municipality (Pitalito region of Huila, Colombia), were evaluated using descriptive sensory analysis. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969183070
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http://dx.doi.org/10.1016/j.foodres.2018.08.090DOI Listing
February 2019
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