Foods, Vol. 9, Pages 583: Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study Foods doi: 10.3390/foods9050583 Authors: Marta Ruiz María José Beriain Miguel Beruete Kizkitza Insausti José Manuel Lorenzo María Victoria Sarriés The aim of this work was to evaluate the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences...
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Foods, Vol. 9, Pages 581: Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis Foods doi: 10.3390/foods9050581 Authors: In-Seo Hwang Mina K. Kim The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS)...
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Foods, Vol. 9, Pages 580: Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light Foods doi: 10.3390/foods9050580 Authors: Emilio Francesco Ricciardi Selene Pedros-Garrido Kostas Papoutsis James G. Lyng Amalia Conte Matteo A. Del Nobile Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible...
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Foods, Vol. 9, Pages 579: Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity Foods doi: 10.3390/foods9050579 Authors: Nunes Fernandes Vasco Sousa Raymundo The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 576: Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths Foods doi: 10.3390/foods9050576 Authors: Francisco J. Martí-Quijal Andrea Príncep Adrián Tornos Carlos Luz Giuseppe Meca Paola Tedeschi María-José Ruiz Francisco J. Barba Jordi Mañes During fish production processes, great amounts of by-products are generated,...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 578: Effect of Diet on the Vitamin B Profile of Bovine Milk-Based Protein Ingredients Foods doi: 10.3390/foods9050578 Authors: Magan O’Callaghan Zheng Zhang Mandal Hennessy Fenelon Wishart Kelly McCarthy The influence of diet on the water-soluble vitamin composition of skim milk powder and whey protein ingredients produced from the milk of cows fed pasture or concentrate-based diets was examined. Fifty-one Holstein-Friesian cows...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 574: Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa Foods doi: 10.3390/foods9050574 Authors: Nyangena Mutungi Imathiu Kinyuru Affognon Ekesi Nakimbugwe Fiaboe Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 575: Application of Mass Spectrometry Imaging for Visualizing Food Components Foods doi: 10.3390/foods9050575 Authors: Yukihiro Zaima Consuming food is essential for survival, maintaining health, and triggering positive emotions like pleasure. One of the factors that drive us toward such behavior is the presence of various compounds in foods. There are many methods to analyze these molecules in foods; however, it is difficult to analyze the spatial distribution...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 577: Citrus medica and Cinnamomum zeylanicum Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products Foods doi: 10.3390/foods9050577 Authors: Gregoria Mitropoulou Anastasios Nikolaou Valentini Santarmaki Georgios Sgouros Yiannis Kourkoutas Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues. As low alcohol products...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 573: Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat Foods doi: 10.3390/foods9050573 Authors: Jong-Sun Lee Ji-Won Han Munyhung Jung Kwang-Won Lee Myung-Sub Chung Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 572: Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat Foods doi: 10.3390/foods9050572 Authors: Yingjie Bao Yuxia Zhu Xiaopu Ren Yawei Zhang Zengqi Peng Guanghong Zhou Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 571: Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils Foods doi: 10.3390/foods9050571 Authors: Marcio Vargas-Ramella Paulo E. S. Munekata Mirian Pateiro Daniel Franco Paulo C. B. Campagnol Igor Tomasevic Rubén Domínguez José M. Lorenzo Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 570: Devil Is in the Details: Use of Wild Food Plants in Historical Võromaa and Setomaa, Present-Day Estonia Foods doi: 10.3390/foods9050570 Authors: Raivo Kalle Renata Sõukand Andrea Pieroni Biodiversity needs to be preserved to ensure food security. Border zones create high but vulnerable biocultural diversity. Through reviewing scattered historical data and documenting the current use of wild food plants among people currently living in historical Setomaa...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 568: Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat Foods doi: 10.3390/foods9050568 Authors: Momna Rubab Ramachandran Chelliah Kandasamy Saravanakumar Kaliyan Barathikannan Shuai Wei Jong-Rae Kim Daesang Yoo Myeong-Hyeon Wang Deog-Hwan Oh In the future, plant based phytochemicals will be considered as efficient...
Mon May 04, 2020 03:00
Foods, Vol. 9, Pages 569: Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching Foods doi: 10.3390/foods9050569 Authors: Cecilie Wirenfeldt Nielsen Susan Løvstad Holdt Jens J. Sloth Gonçalo Silva Marinho Maren Sæther Jon Funderud Turid Rustad Saccharina latissima contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of S. latissima...
Mon May 04, 2020 03:00
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