Foods, Vol. 8, Pages 296: Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

Foods, Vol. 8, Pages 296: Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm Foods doi: 10.3390/foods8080296 Authors: Elsa Mecha Susana T. Leitão Bruna Carbas Ana T. Serra Pedro M. Moreira Maria Manuela Veloso Ricardo Gomes Maria E. Figueira Carla Brites Maria C. Vaz Patto Maria R. Bronze Despite the common beans’ nutritional and phytochemical value, in Portugal...

Foods

Sun Jul 28, 2019 03:00

Foods, Vol. 8, Pages 295: Complementarity in Phenolic Compounds and the Antioxidant Activities of Phaseolus coccineus L. and P. vulgaris L. Landraces

Foods, Vol. 8, Pages 295: Complementarity in Phenolic Compounds and the Antioxidant Activities of Phaseolus coccineus L. and P. vulgaris L. Landraces Foods doi: 10.3390/foods8080295 Authors: Arelly Capistrán-Carabarin Elia Nora Aquino-Bolaños Yatzil Denih García-Díaz José Luis Chávez-Servia Araceli Minerva Vera-Guzmán José Cruz Carrillo-Rodríguez Phaseolus vulgaris L. is one of the most consumed and documented legumes in regard to its grain composition, but little is known...

Foods

Sun Jul 28, 2019 03:00

Foods, Vol. 8, Pages 293: Headspace Volatile Evaluation of Carrot Samples—Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose

Foods, Vol. 8, Pages 293: Headspace Volatile Evaluation of Carrot Samples—Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose Foods doi: 10.3390/foods8080293 Authors: Sara Gaggiotti Marcello Mascini Paola Pittia Flavio Della Pelle Dario Compagnone The performances of a quartz crystal microbalances (QCMs) based on an electronic nose (E-nose), modified with hairpin-DNA (hpDNA) for carrot aroma profiling has been evaluated. Solid phase micro-extraction (SPME) headspace sampling,...

Foods

Sat Jul 27, 2019 03:00

Foods, Vol. 8, Pages 294: HPTLC-PCA Complementary to HRMS-PCA in the Case Study of Arbutus unedo Antioxidant Phenolic Profiling

Foods, Vol. 8, Pages 294: HPTLC-PCA Complementary to HRMS-PCA in the Case Study of Arbutus unedo Antioxidant Phenolic Profiling Foods doi: 10.3390/foods8080294 Authors: Mariateresa Maldini Gilda D’Urso Giordana Pagliuca Giacomo Luigi Petretto Marzia Foddai Francesca Romana Gallo Giuseppina Multari Donatella Caruso Paola Montoro Giorgio Pintore A comparison between High-Performance Thin-Layer Chromatography (HPTLC) analysis and Liquid Chromatography High Resolution...

Foods

Sat Jul 27, 2019 03:00

Foods, Vol. 8, Pages 292: Seed Oil Quality of Brassica napus and Brassica rapa Germplasm from Northwestern Spain

Foods, Vol. 8, Pages 292: Seed Oil Quality of Brassica napus and Brassica rapa Germplasm from Northwestern Spain Foods doi: 10.3390/foods8080292 Authors: Elena Cartea Antonio De Haro-Bailón Guillermo Padilla Sara Obregón-Cano Mercedes del Rio-Celestino Amando Ordás The seed oil content and the fatty acid composition of a germplasm collection of Brassica napus and Brassica rapa currently grown in Galicia (northwestern Spain) were evaluated in order to identify potentially...

Foods

Sat Jul 27, 2019 03:00

Foods, Vol. 8, Pages 291: Analysis of Sensory Properties in Foods: A Special Issue

Foods, Vol. 8, Pages 291: Analysis of Sensory Properties in Foods: A Special Issue Foods doi: 10.3390/foods8080291 Authors: Chambers The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale,...

Foods

Fri Jul 26, 2019 03:00

Foods, Vol. 8, Pages 290: Fermented Sea Tangle (Laminaria japonica Aresch) Suppresses RANKL-Induced Osteoclastogenesis by Scavenging ROS in RAW 264.7 Cells

Foods, Vol. 8, Pages 290: Fermented Sea Tangle (Laminaria japonica Aresch) Suppresses RANKL-Induced Osteoclastogenesis by Scavenging ROS in RAW 264.7 Cells Foods doi: 10.3390/foods8080290 Authors: Jeong Ji Lee Hong Kim Park Lee Park Hyun Jeon Choi Sea tangle (Laminaria japonica Aresch), a brown alga, has been used for many years as a functional food ingredient in the Asia-Pacific region. In the present study, we investigated the effects of fermented...

Foods

Fri Jul 26, 2019 03:00

Foods, Vol. 8, Pages 289: Patagonian Berries: Healthy Potential and the Path to Becoming Functional Foods

Foods, Vol. 8, Pages 289: Patagonian Berries: Healthy Potential and the Path to Becoming Functional Foods Foods doi: 10.3390/foods8080289 Authors: Lida Fuentes Carlos R. Figueroa Monika Valdenegro Raúl Vinet In recent years, there has been an increasing interest in studying food and its derived ingredients that can provide beneficial effects for human health. These studies are helping to understand the bases of the ancestral use of several natural products, including native...

Foods

Fri Jul 26, 2019 03:00

Foods, Vol. 8, Pages 288: Insects for Food and Feed-Safety Aspects Related to Mycotoxins and Metals

Foods, Vol. 8, Pages 288: Insects for Food and Feed-Safety Aspects Related to Mycotoxins and Metals Foods doi: 10.3390/foods8080288 Authors: Pamela Schrögel Wim Wätjen Edible insects as an alternative source of protein are discussed as an important contribution to future feed and food security. However, it has to be ensured that the consumption is non-hazardous. This systematic review summarizes findings concerning contaminations of insects with mycotoxins and heavy metal ions (SciFinder,...

Foods

Fri Jul 26, 2019 03:00