Foods, Vol. 9, Pages 611: Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties Foods doi: 10.3390/foods9050611 Authors: Chun Chambers Chambers Increasing consumer desire for functional food ingredients, including such products as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in...
Sun May 10, 2020 03:00
Foods, Vol. 9, Pages 610: The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties Foods doi: 10.3390/foods9050610 Authors: Voinea Stroe Codină The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride...
Sun May 10, 2020 03:00
Foods, Vol. 9, Pages 609: Liquid Chromatographic Determination of Biogenic Amines in Fish Based on Pyrene Sulfonyl Chloride Pre-Column Derivatization Foods doi: 10.3390/foods9050609 Authors: Elvira S. Plakidi Niki C. Maragou Marilena E. Dasenaki Nikolaos C. Megoulas Michael A. Koupparis Nikolaos S. Thomaidis Monitoring of biogenic amines in food is important for quality control, in terms of freshness evaluation and even more for food safety. A novel and cost-effective...
Sat May 09, 2020 03:00
Foods, Vol. 9, Pages 608: High-Throughput 16S rRNA Gene Sequencing of Butter Microbiota Reveals a Variety of Opportunistic Pathogens Foods doi: 10.3390/foods9050608 Authors: Mikhail Y. Syromyatnikov Anastasia V. Kokina Sergey A. Solodskikh Anna V. Panevina Evgeny S. Popov Vasily N. Popov Microbial contamination of dairy products with a high fat content (e.g., butter) has been studied insufficiently. No studies using modern molecular methods to investigate microbial communities...
Sat May 09, 2020 03:00
Foods, Vol. 9, Pages 607: Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables Foods doi: 10.3390/foods9050607 Authors: Susanna Buratti Carola Cappa Simona Benedetti Gabriella Giovanelli This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied...
Sat May 09, 2020 03:00
Foods, Vol. 9, Pages 606: 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine Foods doi: 10.3390/foods9050606 Authors: Andrii Tarasov Nicoló Giuliani Alexey Dobrydnev Schuessler Doris Volovenko Rainer Rauhut Jung 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: detection...
Sat May 09, 2020 03:00
Foods, Vol. 9, Pages 605: Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter Foods doi: 10.3390/foods9050605 Authors: Oluwatoyin O. Onipe Daniso Beswa Afam I. O. Jideani A double staining protocol for image acquisition using confocal microscopy (CLSM) coupled with image analysis was employed to elucidate the crust and cross-sectional properties of fried dough. Penetrated oil...
Sat May 09, 2020 03:00
Foods, Vol. 9, Pages 604: Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology Foods doi: 10.3390/foods9050604 Authors: Juan Antonio Nieto Susana Santoyo Marin Prodanov Guillermo Reglero Laura Jaime Pressurized liquid extraction with ethanol:water mixtures was proposed for obtaining phenolic antioxidants from grape stems. The optimal extraction conditions were elucidated by using a central composite rotatable design...
Fri May 08, 2020 03:00
Foods, Vol. 9, Pages 603: Low-Cost Investment with High Quality Performance. Bleaching Earths for Phosphorus Reduction in the Low-Temperature Bleaching Process of Rapeseed Oil Foods doi: 10.3390/foods9050603 Authors: Barbara Łaska-Zieja Wojciech Golimowski Damian Marcinkowski Gniewko Niedbała Ewelina Wojciechowska Rapeseed oils are a valuable component of the diet. Mostly, there are refined oils deprived of valuable nutrients in the market, hence in recent times cold-pressed...
Fri May 08, 2020 03:00
Foods, Vol. 9, Pages 600: A Novel and Simpler Alkaline Hydrolysis Methodology for Extraction of Ferulic Acid from Brewer’s Spent Grain and its (Partial) Purification through Adsorption in a Synthetic Resin Foods doi: 10.3390/foods9050600 Authors: Pedro Ideia Ivo Sousa-Ferreira Paula C. Castilho This work aims to develop simpler methodologies of extracting ferulic acid (FA) from brewer’s spent grain (BSG). BSG is produced by brewing companies at high amounts all over the year and...
Fri May 08, 2020 03:00
Foods, Vol. 9, Pages 601: Shared but Threatened: The Heritage of Wild Food Plant Gathering among Different Linguistic and Religious Groups in the Ishkoman and Yasin Valleys, North Pakistan Foods doi: 10.3390/foods9050601 Authors: Muhammad Abdul Aziz Arshad Mehmood Abbasi Zahid Ullah Andrea Pieroni A wild food ethnobotanical field study was conducted in the Ishkoman and Yasin valleys, located in the Hindukush Mountain Range of Gilgit-Baltistan, northern Pakistan. These valleys...
Fri May 08, 2020 03:00
Foods, Vol. 9, Pages 602: Multi-Sensors Enabled Dynamic Monitoring and Quality Assessment System (DMQAS) of Sweet Cherry in Express Logistics Foods doi: 10.3390/foods9050602 Authors: Xiaoshuan Zhang Xuepei Wang Shaohua Xing Yunfei Ma Xiang Wang The market demand for fresh sweet cherries in China has experienced continuous growth due to its rich nutritional value and unique taste. Nonetheless, the characteristics of fruits, transportation conditions and uneven distribution...
Fri May 08, 2020 03:00
Foods, Vol. 9, Pages 599: Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties Foods doi: 10.3390/foods9050599 Authors: José Arias-Rico Francisco Jesús Macías-León Ernesto Alanís-García Nelly del Socorro Cruz-Cansino Osmar Antonio Jaramillo-Morales Rosario Barrera-Gálvez Esther Ramírez-Moreno The consumption of vegetables in Mexico includes a wide variety of plants that grow naturally as weeds in the fields. The intake...
Fri May 08, 2020 03:00
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