Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker
Publication date: Available online 26 May 2020Source: LWTAuthor(s): Ling Zhu, Shilin Bi, Gangcheng Wu, Hui Zhang, Li Wang, Haifeng Qian, Xiguang Qi, Huiping Jiang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties
Publication date: Available online 26 May 2020Source: LWTAuthor(s): Branislav Šojić, Vladimir Tomović, Sunčica Kocić-Tanackov, Danijela Bursać Kovačević, Predrag Putnik, Živan Mrkonjić, Saša Đurović, Marija Jokanović, Maja Ivić, Snežana Škaljac, Branimir Pavlić (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage
Publication date: Available online 25 May 2020Source: LWTAuthor(s): Liu Shi, Tao Yin, Guangquan Xiong, Anzi Ding, Xin Li, Wenjin Wu, Yu Qiao, Li Liao, Jun Wang, Lan Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Metabolomics analysis based on UHPLC-Q-TOF-MS/MS reveals effects of genistein on reducing mycotoxin citrinin production by Monascus aurantiacus Li AS3.4384
Publication date: Available online 25 May 2020Source: LWTAuthor(s): Shanshan He, Xin Liu, Yanling Wang, Jianhua Xie, Heng Gao, Xiujiang Li, Zhibing Huang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk
Publication date: Available online 25 May 2020Source: LWTAuthor(s): Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho, Bruno Ricardo de Castro Leite Junior, Miguel Meirelles de Oliveira (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise
Publication date: Available online 25 May 2020Source: LWTAuthor(s): Laura Menchetti, Agnese Taticchi, Sonia Esposto, Maurizio Servili, David Ranucci, Raffaella Branciari, Dino Miraglia (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Utilization of undesirable heat-induced precipitates/sediments in soy sauce production to fabricate nanoparticles for curcumin delivery
Publication date: Available online 25 May 2020Source: LWTAuthor(s): Yuanyuan Sun, Dongxiao Sun-Waterhouse, Chun Cui, Yunzi Feng, Wei Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures
Publication date: Available online 25 May 2020Source: LWTAuthor(s): A.O. Olojede, A.I. Sanni, K. Banwo, A.T. Adesulu-Dahunsi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Simultaneous determination of carotenoids, tocopherols and phylloquinone in 12 Brassicaceae vegetables
Publication date: Available online 25 May 2020Source: LWTAuthor(s): Hui Wen Lee, Hui Zhang, Xu Liang, Choon Nam Ong (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants
Publication date: Available online 24 May 2020Source: LWTAuthor(s): Prachi Tyagi, Anil Kumar Chauhan, Aparna (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting
Publication date: Available online 24 May 2020Source: LWTAuthor(s): Karolina Brkić Bubola, Dora Klisović, Igor Lukić, Anja Novoselić (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Development of a potential functional ingredient for food application
Publication date: Available online 24 May 2020Source: LWTAuthor(s): André M.M. Costa, Leticia K. Moretti, Grazieli Simões, Kelly A. Silva, Verônica Calado, Renata V. Tonon, Alexandre G. Torres (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Bioactivity enhancement of fucoidan through complexing with bread matrix and baking
Publication date: Available online 24 May 2020Source: LWTAuthor(s): Hui Si Audrey Koh, Si En Victoria Lim, Jun Lu, Weibiao Zhou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).
Publication date: Available online 24 May 2020Source: LWTAuthor(s): Ana María Romero-Espinoza, Sergio O. Serna-Saldivar, María Cecilia Vintimilla-Alvarez, Miriam Briones-Garcia, Marco A. Lazo-Vélez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
Publication date: Available online 24 May 2020Source: LWTAuthor(s): Daniel Martín-Vertedor, Nuno Rodrigues, Ítala M.G. Marx, Luís G. Dias, Ana C.A. Veloso, José Alberto Pereira, António M. Peres (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice
Publication date: Available online 24 May 2020Source: LWTAuthor(s): Qingqing Liu, Qi Kong, Xingluo Li, Junfan Lin, Hao Chen, Qingbin Bao, Yongjun Yuan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Pathogen reduction by predatory bacteria and survival of Bdellovibrio bacteriovorus and Escherichia coli on produce and buffer treated with low-dose gamma radiation
Publication date: Available online 24 May 2020Source: LWTAuthor(s): O.M. Olanya, B.A. Niemira, J.M. Cassidy, G. Boyd, J. Uknalis (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Biopreservation of tomatoes using fermented media by lactic acid bacteria
Publication date: Available online 23 May 2020Source: LWTAuthor(s): C. Luz, V. D'Opazo, J.M. Quiles, R. Romano, J. Mañes, G. Meca (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds
Publication date: Available online 23 May 2020Source: LWTAuthor(s): Cristina M. González, Empar Llorca, Amparo Quiles, Isabel Hernando, Gemma Moraga (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Water extraction residue from maize milling by-product as a potential functional ingredient for the enrichment with fibre of cakes
Publication date: Available online 22 May 2020Source: LWTAuthor(s): Adamantini Paraskevopoulou, Ioanna Anagnostara, Georgia Bezati, Theano Rizou, Eleni Pavlidou, Evangelia Vouvoudi, Vassilios Kiosseoglou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Recovery of high-content ω–3 fatty acid oil from raspberry (Rubus idaeus L.) seeds: Chemical composition and functional quality
Publication date: Available online 22 May 2020Source: LWTAuthor(s): Boško Marić, Branimir Pavlić, Dušica Čolović, Biljana Abramović, Zoran Zeković, Marija Bodroža-Solarov, Nebojša Ilić, Nemanja Teslić (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Comprehensive in silico analysis of lactic acid bacteria for the selection of desirable probiotics
Publication date: Available online 22 May 2020Source: LWTAuthor(s): Selvakumar Vijayalakshmi, Damilare Emmanuel Adeyemi, In Young Choi, Mi-Kyung Park (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Quality and protein degradation of golden pompano (Trachinotus blochii) fillets during four drying methods
Publication date: Available online 22 May 2020Source: LWTAuthor(s): Jiahui Zhang, Dayong Zhou, Xiaomin Zhong, Zhisheng Pei, Yongqi Tian, Dong Xiang, Jun Cao, Xuanri Shen, Chuan Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Development of differential pulse voltammetric method for rapid quantification of total hydroxyl-sanshools in Sichuan Pepper
Publication date: Available online 22 May 2020Source: LWTAuthor(s): Xiaoxia Sun, Di Zhang, Lei Zhao, Bolin Shi, Jianbo Xiao, Jiyong Shi, Xiaobo Zou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2020 Category: Food Science Source Type: research

Monitoring of primary drying in the freeze-drying process using an open-ended coaxial microwave resonator
Publication date: Available online 27 May 2020Source: Journal of Food EngineeringAuthor(s): Kyuya Nakagawa, Shinji Kono (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 28, 2020 Category: Food Science Source Type: research

Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption
Publication date: Available online 26 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Neide Torres de Castro, Lívia de Lacerda, Ernandes Rodrigues de Alencar, Raquel Braz Assunção Botelho (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 28, 2020 Category: Food Science Source Type: research

In situ nutrient variability in rice landraces from Garo Hills, Meghalaya in North East India
Publication date: Available online 26 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): T Longvah, VSS Prasad, R. Ananthan, Glen C Kharkhonger, Carl Rangad (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 28, 2020 Category: Food Science Source Type: research

Alleviating effect of 24- epibrassinolide on seed oil content and fatty acid composition under drought stress in safflower
Publication date: Available online 26 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Mahnaz Zafari, Ali Ebadi, Mohammad Sedghi, Sodabe Jahanbakhsh, Mohammad Miransari (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 28, 2020 Category: Food Science Source Type: research

Current and future strategies for wine yeast lees valorization
Publication date: Available online 27 May 2020Source: Food Research InternationalAuthor(s): Alberto De Iseppi, Giovanna Lomolino, Matteo Marangon, Andrea Curioni (Source: Food Research International)
Source: Food Research International - May 28, 2020 Category: Food Science Source Type: research

Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages
Publication date: Available online 26 May 2020Source: Food Research InternationalAuthor(s): Yinglian Zhu, Liping Guo, Qingli Yang (Source: Food Research International)
Source: Food Research International - May 28, 2020 Category: Food Science Source Type: research

Fate of deoxynivalenol and degradation products degraded by aqueous ozone in contaminated wheat
Publication date: Available online 26 May 2020Source: Food Research InternationalAuthor(s): Xiulan Sun, Jian Ji, Yahui Gao, Yinzhi Zhang, Guozhong Zhao, Chao Sun (Source: Food Research International)
Source: Food Research International - May 28, 2020 Category: Food Science Source Type: research

Spirulina for the food and functional food industries
Publication date: Available online 26 May 2020Source: Food Research InternationalAuthor(s): Tomas Lafarga, José María Fernández-Sevilla, Cynthia González-López, Francisco Gabriel Acién-Fernández (Source: Food Research International)
Source: Food Research International - May 28, 2020 Category: Food Science Source Type: research

Advantages of techniques to fortify food products with the benefits of fish oil
Publication date: Available online 26 May 2020Source: Food Research InternationalAuthor(s): Aniseh Jamshidi, Hui Cao, Jianbo Xiao, Jesus Simal-Gandara (Source: Food Research International)
Source: Food Research International - May 28, 2020 Category: Food Science Source Type: research

Toxic Potential of Bacillus cereus isolated from fermented alcoholic beverages
Publication date: Available online 26 May 2020Source: Food Research InternationalAuthor(s): Sun Ae Kim, Hyun Jin Park, Tae Jin Cho, Min Suk Rhee (Source: Food Research International)
Source: Food Research International - May 28, 2020 Category: Food Science Source Type: research

Diagonal or Vertical? An Empirical Study of the Impact of Food Brand Logo Orientation on Consumers’ Food Perception and Food Attitude
Publication date: Available online 26 May 2020Source: Food Quality and PreferenceAuthor(s): Shouwei Li, Ping Liu, Rui Zhou (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 28, 2020 Category: Food Science Source Type: research

Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability
Publication date: Available online 26 May 2020Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Sok L. Chheang, David Jin, Christina M. Roigard, Gastón Ares (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 28, 2020 Category: Food Science Source Type: research

Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants
Publication date: Available online 26 May 2020Source: Food HydrocolloidsAuthor(s): Elaine Berger Ceresino, Eva Johansson, Hélia Harumi Sato, Tomás S. Plivelic, Stephen A. Hall, Ramune Kuktaite (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 28, 2020 Category: Food Science Source Type: research

Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract
Publication date: Available online 27 May 2020Source: Food ControlAuthor(s): Elena Bancalari, Francesco Martelli, Valentina Bernini, Erasmo Neviani, Monica Gatti (Source: Food Control)
Source: Food Control - May 28, 2020 Category: Food Science Source Type: research

Study on mycotoxin contamination of maize kernels in Spain
Publication date: Available online 26 May 2020Source: Food ControlAuthor(s): Andrea Tarazona, José Vicente Gómez, Misericordia Jiménez, Fernando Mateo, David Romera, Eva María Mateo (Source: Food Control)
Source: Food Control - May 28, 2020 Category: Food Science Source Type: research

Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion
Publication date: Available online 26 May 2020Source: Food ChemistryAuthor(s): Qimeng Li, Lei Huang, Zhigang Luo, Tamer Mahmoud Tamer (Source: Food Chemistry)
Source: Food Chemistry - May 28, 2020 Category: Food Science Source Type: research

Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy
Publication date: Available online 26 May 2020Source: Food ChemistryAuthor(s): Débora Gonçalves Carvalho, Lucas Ranzan, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler (Source: Food Chemistry)
Source: Food Chemistry - May 28, 2020 Category: Food Science Source Type: research

How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein
Publication date: Available online 26 May 2020Source: Food ChemistryAuthor(s): Haibo Shi, Xinxiao Zhang, Xiao Chen, Rui Fang, Ye Zou, Daoying Wang, Weimin Xu (Source: Food Chemistry)
Source: Food Chemistry - May 28, 2020 Category: Food Science Source Type: research

Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions
Publication date: Available online 26 May 2020Source: Food ChemistryAuthor(s): Marta Padial-Domínguez, F. Javier Espejo-Carpio, Pedro J. García-Moreno, Charlotte Jacobsen, Emilia M. Guadix (Source: Food Chemistry)
Source: Food Chemistry - May 28, 2020 Category: Food Science Source Type: research

A colorimetric sensor array for the discrimination of glucosinolates
Publication date: Available online 26 May 2020Source: Food ChemistryAuthor(s): Su-Yeon Kim, Hye-Young Seo, Ji-Hyoung Ha (Source: Food Chemistry)
Source: Food Chemistry - May 28, 2020 Category: Food Science Source Type: research

Health Risk Assessment of Aflatoxin M1 in Infant Formula Milk in IR Iran.
In this study, two accurate, precise, selective and sensitive methods were developed for determining aflatoxin M1 (AFM1) in infant formula milk using immunoaffinity column clean-up followed by high performance liquid chromatography (HPLC) with fluorescence detection. The validated methods were used for determination of AFM1 in 29 samples of 6 different infant formula milk brands and the risk of AFM1 in infants aged zero to 6 months old was assessed using cancer risk, Margin of Exposure (MOE) and Hazard Index (HI). Only one sample (3.4%) was contaminated with AFM1. Although the results showed that MOE values for the mean an...
Source: Food and Chemical Toxicology - May 28, 2020 Category: Food Science Authors: Hooshfar S, Khosrokhavar R, Yazdanpanah H, Eslamizad S, Kobarfard F, Nazari F, Kokaraki V, Kokkinakis M, Goumenou M, Tsitsimpikou C, Tsatsakis A Tags: Food Chem Toxicol Source Type: research

Effects of 2-MCPD on oxidative stress in different organs of male mice.
Abstract 2-Monochloropropane-1,3-diol (2-MCPD) and its isomer 3-monochloropropane-1,2-diol (3-MCPD) are widespread food contaminants. 3-MCPD has been classified as a non-genotoxic carcinogen, whereas very limited toxicological data are available for 2-MCPD. Animal studies indicate that heart and skeletal muscle are target organs of 2-MCPD. Oxidative stress may play a role in this process, and the potential of 3-MCPD to induce oxidative stress in vivo has already been demonstrated. To investigate the potential of 2-MCPD to induce oxidative stress in vivo, a 28-day oral feeding study in male HOTT reporter mice was c...
Source: Food and Chemical Toxicology - May 28, 2020 Category: Food Science Authors: Schultrich K, Henderson CJ, Buhrke T, Braeuning A Tags: Food Chem Toxicol Source Type: research

Migration of volatile compounds from natural biomaterials and their safety evaluation as food contact materials.
L, Nerín C Abstract The concern for environmental conservation is increasing, and a very important factor to consider is the search for alternatives to the use of plastics in the food packaging industry. A good option is the manufacture of containers of biodegradable materials, such as the so-called biomaterials made of vegetable fibre such as wheat, wood, bamboo or palm leaf pulp. The migration of compounds from food packaging can cause alterations in food safety and acceptability. Therefore, their control through studies of specific migration is definitely important in the food industry. Specific migratio...
Source: Food and Chemical Toxicology - May 28, 2020 Category: Food Science Authors: Asensio E, Montañés L, Nerín C Tags: Food Chem Toxicol Source Type: research

Corrigendum to "Hepatic and renal tissue damage in Balb/c mice exposed to diisodecyl phthalate: The role of oxidative stress pathways ˮ [Food Chem. Toxicol. 132 (2019) 110600].
Corrigendum to "Hepatic and renal tissue damage in Balb/c mice exposed to diisodecyl phthalate: The role of oxidative stress pathwaysˮ [Food Chem. Toxicol. 132 (2019) 110600]. Food Chem Toxicol. 2020 May 28;:111453 Authors: Chen Y, Li C, Song P, Yan B, Yang X, Wu Y, Ma P PMID: 32475724 [PubMed - as supplied by publisher] (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - May 28, 2020 Category: Food Science Authors: Chen Y, Li C, Song P, Yan B, Yang X, Wu Y, Ma P Tags: Food Chem Toxicol Source Type: research

Validation via challenge test of a dynamic growth-death model for the prediction of Listeria monocytogenes kinetics in Pecorino di Farindola cheese.
Abstract Pecorino di Farindola is a typical cheese produced in the area surrounding the village of Farindola, located in the Abruzzo Region (central Italy), unique among Italian cheese because only raw ewe milk and pig rennet are used for its production. In the literature it is well documented that raw milk is able to support the growth of pathogenic microorganisms such as Listeria monocytogenes. Predictive microbiology can be useful in order to predict growth-death kinetics of pathogenic bacteria, on the basis of known environmental conditions. Aim of this study was to compare predictions obtained from a model, o...
Source: International Journal of Food Microbiology - May 28, 2020 Category: Food Science Authors: Centorotola G, Salini R, Sperandii AF, Neri D, Tucci P, Santarelli GA, Di Marzio V, Romantini R, Candeloro L, Conte A, Migliorati G, Pomilio F, Iannetti L Tags: Int J Food Microbiol Source Type: research

[ASAP] Formation of Samin Diastereomers by Acid-Catalyzed Transformation of Sesamolin with Hydrogen Peroxide
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01616 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 27, 2020 Category: Food Science Authors: Hsin-Ya Tsai †?, Wei-Ju Lee‡§?, I-Hsuan Chu†, Wei-Ching Hung†, and Nan-Wei Su*† Source Type: research