Journal of the Science of Food and Agriculture最新文献_第9页

Is malting an absolute must? Native triticale as a stand-in for barley malt in the brewing process. 发芽是绝对必须的吗？在酿造过程中，原生三叶草可替代大麦芽。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-18 DOI: 10.1002/jsfa.13959

Milana Pribić, Luka Mejić, Saša Despotović, Bojana Špirović-Trifunović, Sandra Bulut, Jelena Pejin

{"title":"Is malting an absolute must? Native triticale as a stand-in for barley malt in the brewing process.","authors":"Milana Pribić, Luka Mejić, Saša Despotović, Bojana Špirović-Trifunović, Sandra Bulut, Jelena Pejin","doi":"10.1002/jsfa.13959","DOIUrl":"https://doi.org/10.1002/jsfa.13959","url":null,"abstract":"Background: To remain competitive, brewers must innovate by incorporating novel elements beyond traditional styles. Thus, exploring triticale as a modern substitute for barley malt is promising, especially given its higher amylolytic activity compared to barley. This study aimed to assess the impact of substituting up to 50% of barley malt with unmalted triticale on green beer quality, encompassing multiple stages from wort production to primary fermentation at a laboratory scale.Results: Triticale-based worts (ratios 10-50%) had lower extract content than 100% barley malt. However, incorporating 10% of triticale led to only a 1% decrease in extract content compared to the all-malt wort. Shearzyme® 500L, an endo-1,4-β-xylanase with β-glucanase side activity, effectively addressed wort viscosity by breaking down arabinoxylans and β-glucans in triticale cell walls. All triticale-based beers exhibited lower ethanol content compared to reference beer, as is typical when using adjuncts. In green beer, a 50% triticale ratio lowered ethanol content by 16% (without enzyme) and 19% (with enzyme) compared to 100% malt beer. However, green beer with 10% triticale had satisfactory levels of total polyphenol and vicinal diketone content, among other parameters.Conclusion: Commercial enzyme application significantly enhanced proteolytic activity within the grain. Fermentations of enzyme-treated worts showed higher amino acid levels, further confirming the increased proteolytic activity facilitated by the chosen enzyme. Overall, this study provides a comprehensive analysis of the brewing process using native triticale. Building on this foundation, future studies will focus on optimizing mashing conditions to enhance the fermentation profile of the wort. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Eye-tracking study on the impact of 'EU organic' and 'sustainable irrigation' logos on consumer acceptance of olive oil. 关于 "欧盟有机 "和 "可持续灌溉 "标识对消费者接受橄榄油的影响的眼动追踪研究。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-18 DOI: 10.1002/jsfa.13963

Bárbara Delpozo, Ana Pons-Gómez, Cristina Besada

{"title":"Eye-tracking study on the impact of 'EU organic' and 'sustainable irrigation' logos on consumer acceptance of olive oil.","authors":"Bárbara Delpozo, Ana Pons-Gómez, Cristina Besada","doi":"10.1002/jsfa.13963","DOIUrl":"https://doi.org/10.1002/jsfa.13963","url":null,"abstract":"Background: This study investigates to what extent the presence of the EU organic (EU‑O) logo and a sustainable irrigation (SI) logo on extra virgin olive oil (EVOO) labels affects (i) consumers expectations and purchase intention based on label information and (ii) acceptance of olive oil when tasted under informed versus blind conditions. A panel of 94 consumers took part in the study. Attention paid to label components during the task designed to evaluate the logos' effect on expectations was recorded by means of an eye-tracker.Results: Compared with the control (without logos), the presence of EU‑O and SI logos on the EVOO label significantly influenced participants' associations (i.e. price, sustainability, consumption occasions, etc.). A halo effect was detected, so that both logos led consumers to anticipate higher expected liking compared with the control. A synergic effect between both logos was detected. Eye-tracker data revealed that participants whose liking expectations were improved by the EU‑O logo paid more attention to it than those whose expectations did not improve. This relation between attention and expectation improvement was not observed with the SI logo, likely because participants were unfamiliar with it. Beyond expectations, the presence of logos on labels significantly increased the liking scores given by the participants when EVOOs were tasted, which resulted in a higher percentage of participants' willingness to purchase.Conclusion: Consumers perceived added value for the sustainable labeled food, which positively affected their liking and purchase intentions. This may encourage food production companies to adopt more sustainable practices. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Oral responsive delivery systems for probiotics targeting the intestinal tract. 针对肠道的益生菌口服给药系统。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-18 DOI: 10.1002/jsfa.13938

Mengzhen Han, Mengxin Hou, Shuang Yang, Zhenpeng Gao

{"title":"Oral responsive delivery systems for probiotics targeting the intestinal tract.","authors":"Mengzhen Han, Mengxin Hou, Shuang Yang, Zhenpeng Gao","doi":"10.1002/jsfa.13938","DOIUrl":"https://doi.org/10.1002/jsfa.13938","url":null,"abstract":"The increasing prevalence of health issues, driven by sedentary lifestyles and unhealthy diets in modern society, has led to a growing demand for natural dietary supplements to support overall health and well-being. Probiotic dietary supplements have garnered widespread recognition for their potential health benefits. However, their efficacy is often hindered by the hostile conditions of the gastrointestinal tract. To surmount this challenge, biomaterial-based microencapsulation techniques have been extensively employed to shield probiotics from the harsh environments of stomach acid and bile salts, facilitating their precise delivery to the colon for optimal nutritional effects. With consideration of the distinctive gastrointestinal tract milieu, probiotic delivery systems have been categorized into pH-responsive release, enzyme-responsive release, redox-responsive release and pressure-triggered release systems. These responsive delivery systems have not only demonstrated improved probiotic survival rates in the stomach, but also successful release in the intestines, facilitating enhanced adhesion and colonization of probiotics within the gut. Consequently, these responsive delivery systems contribute to the effectiveness of probiotic supplementation in intervening with gastrointestinal diseases. This review provides a comprehensive overview of the diverse oral responsive delivery systems tailored for probiotics targeting the intestinal tract. Furthermore, the review critically examines the limitations and future prospects of these approaches. This review offers valuable guidance for the effective delivery of probiotics to the intestinal tract, enhancing the potential of probiotics as dietary supplements to promote gastrointestinal health and well-being. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Transcriptional variation and RNA polymorphism among different Lentinula edodes (Berk.) Pegler strains. 不同 Lentinula edodes (Berk.) Pegler 菌株之间的转录变异和 RNA 多态性。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-18 DOI: 10.1002/jsfa.13960

Sujata Makkar, Rama Shankar, Ajay Singh, Sudheer Kumar Annepu, Kiran Nehra

{"title":"Transcriptional variation and RNA polymorphism among different Lentinula edodes (Berk.) Pegler strains.","authors":"Sujata Makkar, Rama Shankar, Ajay Singh, Sudheer Kumar Annepu, Kiran Nehra","doi":"10.1002/jsfa.13960","DOIUrl":"https://doi.org/10.1002/jsfa.13960","url":null,"abstract":"Background: Lentinula edodes is a commercially important mushroom known for its nutritional and therapeutic values. However, the molecular mechanisms underlying the distinct nutritional and physiological attributes of various L. edodes strains are not well understood. This study focused on three Lentinula strains (DMRO-356, DMRO-623, and DMRO-388s) with different nutritional and productivity profiles. Illumina sequencing was used to perform a whole-transcriptome analysis, conducting 100-base pair paired-end sequencing of total messenger RNA (mRNA) in duplicate, resulting in 28-48 million sequencing reads per strain. After rigorous data filtering, over 99% of high-quality reads were retained, and more than 95% were aligned to the Lentinula genome.Results: Differential gene expression analyses identified 2210 differentially expressed genes between DMRO-356 and DMRO-623, 862 between DMRO-356 and DMRO-388s, and 2212 between DMRO-623 and DMRO-388s. Significant genetic variations were found among the strains, including 7753 single nucleotide polymorphisms (SNPs) in DMRO-356 versus DMRO-623 and 4080 SNPs in DMRO-356 versus DMRO-388s. Additionally, 349 insertions/deletions (InDels) were found in DMRO-356/DMRO-623 and 218 in DMRO-356/DMRO-388 s. Non-synonymous SNPs, which alter amino acid compositions, were analyzed, showing a preference for polar over charged amino acids.Conclusion: These differentially expressed genes were associated with various nutritional and developmental processes, highlighting the importance of genetic variations in shaping amino acid composition and potentially affecting protein function. This study is the first comprehensive exploration of transcriptional differences among Lentinula strains available for its cultivation, providing valuable insights to enhance mushroom quality and productivity. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring Tenebrio molitor as a source of low-molecular-weight antimicrobial peptides using a n in silico approach: correlation of molecular features and molecular docking. 使用一种硅学方法探索作为低分子量抗菌肽来源的 Tenebrio molitor：分子特征和分子对接的相关性。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-16 DOI: 10.1002/jsfa.13949

Teresa Gonzalez-de la Rosa, Elvira Marquez-Paradas, Maria J Leon, Sergio Montserrat-de la Paz, Fernando Rivero-Pino

{"title":"Exploring Tenebrio molitor as a source of low-molecular-weight antimicrobial peptides using a n in silico approach: correlation of molecular features and molecular docking.","authors":"Teresa Gonzalez-de la Rosa, Elvira Marquez-Paradas, Maria J Leon, Sergio Montserrat-de la Paz, Fernando Rivero-Pino","doi":"10.1002/jsfa.13949","DOIUrl":"https://doi.org/10.1002/jsfa.13949","url":null,"abstract":"Background: Yellow mealworm (Tenebrio molitor) larvae are increasingly recognized as a potential source of bioactive peptides due to their high protein content. Antimicrobial peptides from sustainable sources are a research topic of interest. This study aims to characterize the peptidome of T. molitor flour and an Alcalase-derived hydrolysate, and to explore the potential presence of antimicrobial peptides using in silico analyses, including prediction tools, molecular docking and parameter correlations.Results: T. molitor protein was hydrolysed using Alcalase, resulting in a hydrolysate (TMH10A) with a 10% degree of hydrolysis. The peptidome was analysed using LC-TIMS-MS/MS, yielding over 6000 sequences. These sequences were filtered using the PeptideRanker tool, selecting the top 100 sequences with scores >0.8. Bioactivity predictions indicated that specific peptides, particularly WLNSKGGF and GFIPYEPFLKKMMA, showed significant antimicrobial potential, particularly against bacteria, fungi and viruses. Correlations were found between antifungal activity and physicochemical properties such as net charge, hydrophobicity and isoelectric point.Conclusions: The study identified specific T. molitor-derived peptides with strong predicted antimicrobial activity through in silico analysis. These peptides, particularly WLNSKGGF and GFIPYEPFLKKMMA, might offer potential applications in food safety and healthcare. Further experimental validation is required to confirm their efficacy. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metabolic insights into the mechanism of soybean reddening during storage. 大豆在贮藏期间变红的代谢机制。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-16 DOI: 10.1002/jsfa.13958

Yunze Xia, Huayang Zhang, Miao Li, Yuhao Zhou, Chenling Qu

{"title":"Metabolic insights into the mechanism of soybean reddening during storage.","authors":"Yunze Xia, Huayang Zhang, Miao Li, Yuhao Zhou, Chenling Qu","doi":"10.1002/jsfa.13958","DOIUrl":"https://doi.org/10.1002/jsfa.13958","url":null,"abstract":"Background: Soybean reddening during storage and transportation has caused great concern due to the serious economic loss. However, the mechanism of reddening has not been clearly elucidated. In this study, metabolomics was employed to investigate the reasons for soybean reddening during storage.Results: The results of multivariate statistical analysis showed that the metabolite level of red soybean was significantly different from that of normal soybean. The differentially expressed metabolites were mainly enriched by biosynthesis of secondary metabolites and amino acid metabolism. Metabolism analysis showed that the biosynthesis of cyanidin and betalains was enhanced in reddening soybean. In addition, it was found that phenolic and flavonoid compounds decreased, while quinones, furans and 5-hydroxymethylfurfural increased in reddening soybeans compared to normal soybeans.Conclusion: The upregulation of cyanidin and betalains was the main reason for soybean reddening. Besides, the oxidation of phenols and flavonoids, as well as Maillard reaction, also contributed to the color change. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protective effect of the branched short-chain fatty acid isobutyrate on intestinal damage in weaned piglets through intestinal microbiota remodeling. 支链短链脂肪酸异丁酸盐通过肠道微生物群重塑对断奶仔猪肠道损伤的保护作用

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-16 DOI: 10.1002/jsfa.13930

Xiuyu Fang, Zhengyi Wang, Qinrui Chen, Yongqing Du, Haowen Sun, Haiyang Liu, Ye Feng, Zhongyu Li, Teng Teng, Baoming Shi

{"title":"Protective effect of the branched short-chain fatty acid isobutyrate on intestinal damage in weaned piglets through intestinal microbiota remodeling.","authors":"Xiuyu Fang, Zhengyi Wang, Qinrui Chen, Yongqing Du, Haowen Sun, Haiyang Liu, Ye Feng, Zhongyu Li, Teng Teng, Baoming Shi","doi":"10.1002/jsfa.13930","DOIUrl":"https://doi.org/10.1002/jsfa.13930","url":null,"abstract":"Background: Postweaning intestinal damage in piglets is a challenging issue in the livestock industry. Short-chain fatty acids (SCFAs) are important metabolic products of the gut microbiota and are widely recognized for their role in maintaining normal colonic function and regulating the intestinal immune system. However, the effects of branched short-chain fatty acid (BSCFA) isobutyrate on intestinal health remain largely unknown. This study aims to explore the potential of isobutyrate for alleviating postweaning intestinal damage.Results: This study indicates that isobutyrate can alleviate diarrhea in weaned piglets, enhance their growth performance, and optimize the gut microbiota. This is mainly achieved through increasing the relative abundance of probiotic bacteria such as Lactobacillus, Megasphaera, and Prevotellaceae_UCG-003, while concurrently reducing the relative abundance of potentially harmful bacteria such as Clostridium_sensu_stricto-1 and Escherichia-Shigella. It promotes the production of SCFAs, including acetate, isobutyrate, and butyrate. Furthermore, it activates G-protein-coupled receptors (GPR43/109A), inhibits the TLR4/MyD88 signaling pathway, strengthens the intestinal barrier function, and regulates the expression of related cytokines.Conclusion: In summary, exogenous isobutyrate can be considered a promising feed additive for improving the intestinal microbiota and regulating intestinal health in piglets. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","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 β-sitosterol+γ-oryzanol-based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi. 基于β-谷甾醇+γ-oryzanol的油凝胶对鱼糜蛋白质构象和凝胶特性的影响

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-15 DOI: 10.1002/jsfa.13944

Hongbo Mi, Yingci Yang, Miaomiao Tan, Jianrong Li, Xuepeng Li, Jingxin Chen

{"title":"Effect of β-sitosterol+γ-oryzanol-based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi.","authors":"Hongbo Mi, Yingci Yang, Miaomiao Tan, Jianrong Li, Xuepeng Li, Jingxin Chen","doi":"10.1002/jsfa.13944","DOIUrl":"https://doi.org/10.1002/jsfa.13944","url":null,"abstract":"Background: The impact of β-sitosterol+γ-oryzanol-based oleogels or peanut oil on the protein conformation and gel quality of Nemiperus virgatus surimi was evaluated.Results: A significant reduction in gel strength, texture parameters and water holding capacity (WHC) of surimi was found as oil concentration increased (P < 0.05). However, compared with peanut oil, the gel strength, hydrophobic interaction and disulfide bond content of surimi gel containing oleogels increased by 6.919%, 32.635% and 12.409%, respectively, when the oil concentration was 10 g kg-1. Both oleogels and peanut oil could enhance the whiteness of surimi gel. Oleogels induced the unfolding of surimi proteins, and promoted the conformational shift from α-helix to β-sheet structure. Furthermore, oleogels filled the gaps of protein networks to make the microstructure of surimi gel more compact and uniform, improving the WHC and reducing the cooking loss.Conclusion: γ-Oryzanol+β-sitosterol-based oleogel alleviated the adverse influences of direct addition of peanut oil on the gel and textural properties of surimi products. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multi-omics analysis of chemical composition variation among different muscle types in Hu lamb. 胡羊不同肌肉类型化学成分变化的多组学分析

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-14 DOI: 10.1002/jsfa.13962

Xueying Zhang, Zhongyu Wang, Chongyang Liu, Wenqiao Li, Zehu Yuan, Fadi Li, Xiangpeng Yue

{"title":"Multi-omics analysis of chemical composition variation among different muscle types in Hu lamb.","authors":"Xueying Zhang, Zhongyu Wang, Chongyang Liu, Wenqiao Li, Zehu Yuan, Fadi Li, Xiangpeng Yue","doi":"10.1002/jsfa.13962","DOIUrl":"https://doi.org/10.1002/jsfa.13962","url":null,"abstract":"Background: Consumers' preferences for lamb meat vary greatly depending on the specific cut. Variations in the chemical composition across different muscle types play a crucial role in determining meat quality, particularly with regard to flavor. Therefore, it is essential to study the variations in chemical composition among different muscle types in lamb, as well as the mechanisms behind their formation, aiming to understand the flavor variation across the muscle types.Results: Flank muscles showed significantly higher intramuscular fat content and muscle fiber diameter compared to triceps brachii and biceps femoris (BF), at the same time as displaying a significantly lower percentage of type I muscle fibers. Forty-three differentially abundant volatile compounds (DAVC) were identified across five muscles, with the majority of DAVCs being more abundant in the BF. In total, 161 differentially abundant lipids were identified across five muscles, with triglycerides (TG), phosphatidylcholines (PC), phosphatidyl ethanolamines (PE) and phosphatidylmethanol (PMeOH) showing a strong correlation with DAVCs. A lipid-gene regulatory network was established, encompassing 664 lipids and 11 107 genes, leading to the identification of pathways and genes that regulate the metabolism of PEs, PMeOH, PCs and TGs.Conclusion: The present study showed the significant variation in flavor compounds among the five edible muscles, as well as the potential reasons for their formation. The results potentially provide a theoretical foundation for improving the meat quality of lamb. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How do consumers discuss the texture of frozen blueberries? An investigation using word association, hedonic scales and rate-all-that-apply. 消费者如何讨论冷冻蓝莓的口感？利用词语联想、享乐主义量表和 "适用率 "进行调查。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2024-10-12 DOI: 10.1002/jsfa.13964

Rachael Moss, Allison Stright, Laura Baxter, Matthew B McSweeney

{"title":"How do consumers discuss the texture of frozen blueberries? An investigation using word association, hedonic scales and rate-all-that-apply.","authors":"Rachael Moss, Allison Stright, Laura Baxter, Matthew B McSweeney","doi":"10.1002/jsfa.13964","DOIUrl":"https://doi.org/10.1002/jsfa.13964","url":null,"abstract":"Background: Flavour, texture, and extended shelf life are key quality traits for blueberries. Studies have used trained panelists and texture analysers to evaluate frozen blueberries. However, more studies are needed to investigate consumer perception and acceptance of frozen blueberries' texture. This study used word association, hedonic scales, and rate-all-that-apply to evaluate how consumers perceive the texture of frozen blueberries.Results: Consumers were interested in the firmness of frozen blueberries, as well as crunchiness, softness, juiciness, and smoothness. They also identified the textural descriptors mushy, tough, chewy, squishy, and mealy. The participants separated the wild blueberries from the cultivated blueberries when evaluating their liking. Textural attributes were correlated with the consumers' overall liking (juicy, firm, crunchy, smooth positively and mushy, tough, squishy negatively).Conclusion: This study identified which textural attributes influence consumers' liking of frozen blueberries. Consumers preferred frozen blueberries that were firm, juicy and crunchy. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0