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Consumption of irradiated foods: strawberries case study 食用辐照食品:草莓个案研究
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0020
S. Barkaoui, J. Madureira, S. C. Verde, N. Boudhrioua
{"title":"Consumption of irradiated foods: strawberries case study","authors":"S. Barkaoui, J. Madureira, S. C. Verde, N. Boudhrioua","doi":"10.48130/fmr-2023-0020","DOIUrl":"https://doi.org/10.48130/fmr-2023-0020","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"404 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77429622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Shelf life and sensory analysis comparison of alginate and chitosan edible coating incorporating avocado extract applied to minimally processed apples 含鳄梨提取物的海藻酸盐和壳聚糖可食用涂层应用于低加工苹果的保质期和感官分析比较
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0026
Adrielle Aparecida Paulista Ribeiro, R. C. Sanfelice, G. Malpass, M. H. Okura, Ana Claudia Granato Malpass
{"title":"Shelf life and sensory analysis comparison of alginate and chitosan edible coating incorporating avocado extract applied to minimally processed apples","authors":"Adrielle Aparecida Paulista Ribeiro, R. C. Sanfelice, G. Malpass, M. H. Okura, Ana Claudia Granato Malpass","doi":"10.48130/fmr-2023-0026","DOIUrl":"https://doi.org/10.48130/fmr-2023-0026","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85254539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products 植物化学物质作为天然添加剂用于肌肉食品的质量保存和改善:以鱼和鱼产品为重点
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0005
Olipriya Biswas, P. Kandasamy, P. K. Nanda, S. Biswas, J. Lorenzo, Annada Das, Laura Alessandroni, Melisa Lamri, A. Das, M. Gagaoua
{"title":"Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products","authors":"Olipriya Biswas, P. Kandasamy, P. K. Nanda, S. Biswas, J. Lorenzo, Annada Das, Laura Alessandroni, Melisa Lamri, A. Das, M. Gagaoua","doi":"10.48130/fmr-2023-0005","DOIUrl":"https://doi.org/10.48130/fmr-2023-0005","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84127934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue HPLC、电子鼻、电子舌联合HPLC检测葡萄酒风味框架的研究
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0009
Xia Fan, L. Pan, Rongshun Chen
{"title":"Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue","authors":"Xia Fan, L. Pan, Rongshun Chen","doi":"10.48130/fmr-2023-0009","DOIUrl":"https://doi.org/10.48130/fmr-2023-0009","url":null,"abstract":"To analyze the flavor components in 17 commercially available wine samples from seven grape varieties (Cabernet Sauvignon, Cabernet Gernischt, Shiraz, Merlot, Pinot Noir, Tempranillo and Chardonnay), comprehensive flavor characterization, volatile and non-volatile compounds of grape wines were evaluated by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose), electronic tongue (E-tongue), high performance liquid chromatography (HPLC) and automatic amino acids analyzer. According to GC-MS analysis, a total of 86 volatile compounds were identified, mainly including alcohols, esters, phenols, terpenes and norisoprenoids. Results showed that significant differences of contents of free amino acids and radar fingerprint chart of E-tongue technology were recorded for the 17 grape wines. Moreover, principal component analysis (PCA) of E-nose and E-tongue were used to distinguish the different grape wines effectively, with the cumulative contribution rate accounting for 92.33% and 91.78%, respectively. The results prove that sensors W2S and W1W in the E-nose for wines have a higher influence in the current pattern file. The most abundant phenol in 17 wine samples is catechin. The differences in species and contents of volatile and non-volatile substances give the unique flavor of different grape wines. The results demonstrated that the above mentioned equipment are useful for in-depth grape wine flavor analysis.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88230497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A cost-effective method for preserving wet konjac noodles based on hurdle technology 一种基于障碍技术的低成本湿魔芋面保鲜方法
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0017
Long-Ji He, Bo Chen, Zhi-Gang Chen, Hao Cai
{"title":"A cost-effective method for preserving wet konjac noodles based on hurdle technology","authors":"Long-Ji He, Bo Chen, Zhi-Gang Chen, Hao Cai","doi":"10.48130/fmr-2023-0017","DOIUrl":"https://doi.org/10.48130/fmr-2023-0017","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"277 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75112912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review 变态肉鸡胸肉的品质改良与综合利用研究进展
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0001
Ke Wang, Yan Li, Jingxin Sun
{"title":"Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review","authors":"Ke Wang, Yan Li, Jingxin Sun","doi":"10.48130/fmr-2023-0001","DOIUrl":"https://doi.org/10.48130/fmr-2023-0001","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90850327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation, structure and antimicrobial properties of modified gelatin composite hydrogel from chicken, bovine and porcine lung 鸡肺、牛肺和猪肺改性明胶复合水凝胶的制备、结构和抗菌性能
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-0023-0035
Ye Zou, Xiaowen Wang, Liang Li, Lingjuan Wang, Yibo Lan, Xiaojuan Qin, Zhongjiang Wang, Daoying Wang, Weimin Xu
{"title":"Preparation, structure and antimicrobial properties of modified gelatin composite hydrogel from chicken, bovine and porcine lung","authors":"Ye Zou, Xiaowen Wang, Liang Li, Lingjuan Wang, Yibo Lan, Xiaojuan Qin, Zhongjiang Wang, Daoying Wang, Weimin Xu","doi":"10.48130/fmr-0023-0035","DOIUrl":"https://doi.org/10.48130/fmr-0023-0035","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135313223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
An Aqueous-Two Phase Extraction System for Partitioning of Anthocyanins from Red Cabbage 水-两相萃取系统分离红甘蓝花青素
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0028
Adam Abdoulaye, Seçil Önal
{"title":"An Aqueous-Two Phase Extraction System for Partitioning of Anthocyanins from Red Cabbage","authors":"Adam Abdoulaye, Seçil Önal","doi":"10.48130/fmr-2023-0028","DOIUrl":"https://doi.org/10.48130/fmr-2023-0028","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"231 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135400396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of storage at elevated temperature on the quality and stability of different almond oils: A comprehensive study 高温贮藏对不同杏仁油品质及稳定性影响的综合研究
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0030
Ahmed Raza Sidhu, Saba Naz, Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro, Abdul Rauf Khaskheli, Zafar Ali, Hina Daud Memon, Hadia Shoaib, Habib ur Rehman Mahesar
{"title":"Effect of storage at elevated temperature on the quality and stability of different almond oils: A comprehensive study","authors":"Ahmed Raza Sidhu, Saba Naz, Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro, Abdul Rauf Khaskheli, Zafar Ali, Hina Daud Memon, Hadia Shoaib, Habib ur Rehman Mahesar","doi":"10.48130/fmr-2023-0030","DOIUrl":"https://doi.org/10.48130/fmr-2023-0030","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135440646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The extraction of soluble proteins aids salt swelling of pork meat 可溶性蛋白的提取有助于猪肉的盐胀
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0011
P. Purslow, L. Pouzo, María I. Palacio
{"title":"The extraction of soluble proteins aids salt swelling of pork meat","authors":"P. Purslow, L. Pouzo, María I. Palacio","doi":"10.48130/fmr-2023-0011","DOIUrl":"https://doi.org/10.48130/fmr-2023-0011","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74847719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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