FOOD ANALYTICA GROUP最新文献_第2页

Production of Spirulina platensis Biomass Under Different Temperature and Nitrogen Regimes 不同温度和氮肥条件下的螺旋藻生物量产量

FOOD ANALYTICA GROUP Pub Date : 2021-12-01 DOI: 10.57252/10.57252.2021.7

Oya Irmak Şahin, Arzu AKPINAR BAYİZİT

{"title":"Production of Spirulina platensis Biomass Under Different Temperature and Nitrogen Regimes","authors":"Oya Irmak Şahin, Arzu AKPINAR BAYİZİT","doi":"10.57252/10.57252.2021.7","DOIUrl":"https://doi.org/10.57252/10.57252.2021.7","url":null,"abstract":"Spirulina is of the worldwide cultivated and consumed microalgae. It is generally\u0000used directly or as an additive in the food industry due to its high protein content.\u0000Besides the high protein content Spirulina biomass contain important fatty acids,\u0000(e.g., GLA), vitamins, minerals, and some bioactive compounds, that are affected by\u0000the parameters of biomass cultivation. In the presented study, the limitation of\u0000nitrogen (25%, 50%, 75% and 100% N concentration) and temperature\u0000fluctuations (25°C and 30°C) on Spirulina platensis growth parameters, biomass,\u0000protein, total phenolic, total carotenoids and antioxidant capacity were investigated\u0000and the production of Spirulina platensis was optimized in terms of biomass and\u0000metabolites.While the amount of biomass increased in general with the increase in\u0000temperature, dry weight decreased. The highest level of the protein accumulation\u0000was determined at 30°C and Spirulina medium with 100% N concentration. Protein,\u0000total phenolic substance, and total carotenoid amounts were found at the higher\u0000level with the temperature increase to 30°C in all samples.\u0000","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114625031","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

Degradation Kinetics of Anthocyanins in Red Meat Radish Juice 红肉萝卜汁中花青素的降解动力学

FOOD ANALYTICA GROUP Pub Date : 2021-12-01 DOI: 10.57252/10.57252.2021.9

A. Bozdoğan, K. Yasar

引用次数: 0

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey 土耳其Elazig、Kovancilar、Bingol和Tunceli出售的新鲜白奶酪中黄曲霉毒素M1水平调查

FOOD ANALYTICA GROUP Pub Date : 2021-12-01 DOI: 10.57252/10.57252.2021.10

P. Demir, Gökçe Bilgehan, A. Arslan

{"title":"Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey","authors":"P. Demir, Gökçe Bilgehan, A. Arslan","doi":"10.57252/10.57252.2021.10","DOIUrl":"https://doi.org/10.57252/10.57252.2021.10","url":null,"abstract":"In this study, in fresh white cheeses collected from Elazig, Kovancilar, Bingol, and\u0000Tunceli in Turkey were examined presence and residue levels of Aflatoxin M1 (AFM1).\u0000For this purpose, twenty-four white cheese samples were collected from each city,\u0000and a total of 96 white cheese samples were collected periodically from March to\u0000August in 2020. Aflatoxin analysis was performed by ELISA method. As a result of\u0000the analysis, the incidence of AFM1 in the fresh white cheese samples collected from\u0000Elazig, Kovancilar, Bingol, and Tunceli ranged from 0.71 to 4.50 μg/kg, from 1.80 to\u00004.33 μg/kg, from 0.12 to 3.96 μg/kg, and from 1.35 to 3.51, respectively. The AFM1\u0000level in the analyzed cheese samples was found higher than 0.05 μg/kg, which is the\u0000limit value for AFM1 stated in the Turkish Food Codex. As a result, AFM1 levels of fresh\u0000white cheeses produced at different sales points in different provinces pose a\u0000potential risk for consumers in terms of public health, farmers/producers/employees\u0000in feed and cheese production companies need to be informed about the aflatoxin\u0000and aflatoxicosis and terms of hygiene and sanitation rules to be followed during\u0000production, and also the continuous monitoring of the aflatoxin level must be\u0000applied by the Turkish public health authorities.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130323578","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

Milk fraud by the addition of water using an ultrasonic echo-pulse technique 利用超声波回波脉冲技术加水进行牛奶造假

FOOD ANALYTICA GROUP Pub Date : 2021-12-01 DOI: 10.57252/10.57252.2021.6

Mourad Derra, Nidae Jaafari, H. Banouni, A. Amghar, B. Faiz

{"title":"Milk fraud by the addition of water using an ultrasonic echo-pulse technique","authors":"Mourad Derra, Nidae Jaafari, H. Banouni, A. Amghar, B. Faiz","doi":"10.57252/10.57252.2021.6","DOIUrl":"https://doi.org/10.57252/10.57252.2021.6","url":null,"abstract":"Milk is one of the essential food commodities and plays a crucial role in the diet of\u0000human nutrition. The quality of milk has been challenge in industry due to the threat\u0000of adulteration. Adulteration in food products has many aspects such as the\u0000addition of prohibited substance either partly or wholly for the state of financial\u0000gain, the lack of hygienic conditions of processing and storing, the decreasing of the\u0000amounts of original ingredients, or the changing of their chemistry itself which leads\u0000to the consumer being cheated. Ignorance of this fact is not fair since this may\u0000endanger consumer health. With the aim of monitoring milk quality at distribution\u0000points, a non-destructive pulse-echo method was proposed to evaluate the water\u0000content in powdered milk. The results indicate the ability to measure the adulterant\u0000level based on the value of the peak to peak amplitude at room temperature. In\u0000addition, the technique that is developed in the present work involves only one\u0000transducer which is non-invasive and considered as a very important in the food\u0000industry for hygiene reasons.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122353080","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

Prediction of Quality Properties of Carob Fruit with FT-IR Spectroscopy 红外光谱法预测角豆果实品质

FOOD ANALYTICA GROUP Pub Date : 2021-06-01 DOI: 10.57252/10.57252.2021.3

S. Aydın, Ceren Ilgaz, P. Kadiroğlu

{"title":"Prediction of Quality Properties of Carob Fruit with FT-IR Spectroscopy","authors":"S. Aydın, Ceren Ilgaz, P. Kadiroğlu","doi":"10.57252/10.57252.2021.3","DOIUrl":"https://doi.org/10.57252/10.57252.2021.3","url":null,"abstract":"In this study it was aimed to determine the quality properties such as the total phenolic\u0000content, antioxidant activity and antimicrobial activity of the carob fruit and to predict\u0000some of these quality parameters using the Fourier-transform infrared (FT-IR)\u0000spectroscopy. For this purpose, extracts were prepared from carob samples with water,\u0000ethanol, methanol and 50-50 v/v mixture of methanol and ethanol with water. The total\u0000phenolic content was determined to be the highest in the methanol extract and the\u0000second highest in the carob water extract. The lowest antioxidant activity was observed\u0000in the samples extracted with ethanol and methanol solvents, respectively. The highest\u0000antioxidant activity was observed in the samples extracted with water, followed by 50-\u000050 v/v ethanol and methanol extracts, respectively. In addition, the antimicrobial activity\u0000of carob samples extracted with different solvents on Staphylococcus aureus,\u0000Pseudomonas aeruginosa and Escherichia coli microorganisms was also investigated in\u0000this study. While the ethanol:water (50%) extract (EW) showed an antimicrobial effect\u0000on the Escherichia coli, no antimicrobial effect was observed on other bacteria. Similarly,\u0000methanol (50%) extract (MW) showed antimicrobial effect only on Pseudomonas\u0000aeruginosa. Partial least squares (PLS) regression analysis of Fourier-transform infrared\u0000(FT-IR) spectroscopy data to predict total phenolic content and antioxidant activity\u0000revealed the good prediction ability of the model with R2 values higher than 0.97.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"221 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123360936","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: 3

Characterization of aroma compounds of cold-pressed avocado oil using solid-phase microextraction techniques with gas chromatography–mass spectrometry 气相色谱-质谱联用固相微萃取技术表征冷榨鳄梨油的香气成分

FOOD ANALYTICA GROUP Pub Date : 2021-06-01 DOI: 10.57252/10.57252.2021.1

Ozlem Kilic Buyukkurt

引用次数: 3

Comparison of Volatile Compounds in Sesame Oil and Sesame Cake Extract 芝麻油和芝麻饼提取物挥发性成分的比较

FOOD ANALYTICA GROUP Pub Date : 2021-06-01 DOI: 10.57252/10.57252.2021.4

Berfu Gelen, G. Guclu

引用次数: 2

Aroma Evaluation of Juniper Berry (Juniperus drupacea L.) Molasses (Pekmez) by Solvent-Assisted Flavour Evaporation 刺柏浆果香气评价溶剂辅助风味蒸发的糖蜜(Pekmez)

FOOD ANALYTICA GROUP Pub Date : 2021-06-01 DOI: 10.57252/10.57252.2021.5

B. Safkan, H. Kelebek, S. Selli

{"title":"Aroma Evaluation of Juniper Berry (Juniperus drupacea L.) Molasses (Pekmez) by Solvent-Assisted Flavour Evaporation","authors":"B. Safkan, H. Kelebek, S. Selli","doi":"10.57252/10.57252.2021.5","DOIUrl":"https://doi.org/10.57252/10.57252.2021.5","url":null,"abstract":"Juniper berries (Juniperus drupacea L.) belonging the Cupressacea family are recently\u0000gaining interest of both pharmaceutical and food industries due to their unique and\u0000dainty aroma. These fruits are generally used in the production of molasses in some\u0000regions of Turkey. There are a limited number of studies investigating the volatile\u0000compounds of juniper berries, there are no papers on the aroma of molasses made\u0000from this fruit. Therefore, the volatile composition of molasses produced from Turkish\u0000juniper berries was investigated in this study. The solvent assisted flavour evaporation\u0000(SAFE) technique was applied to extract the volatiles and the identification of\u0000compounds was carried out by the application of gas chromatography mass\u0000spectrometry. A total of 31 aroma compounds from 10 different groups were\u0000determined as a result of SAFE extraction in Juniper molasses sample. Alcohols and\u0000aldehydes (26%) were the most abundant volatile compounds in terms of variety and\u0000quantity, these compounds were followed by acids, terpenes, ketones and lactones,\u0000respectively. The highest concentrations were determined for compounds like 2,3-\u0000butanediol, furfural, hexanoic acid and (Z)-limonene oxide in the sample.\u0000","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126293370","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

Volatiles of canned tuna fish and the effects of different parameters: A Review 金枪鱼罐头中挥发物及不同参数的影响

FOOD ANALYTICA GROUP Pub Date : 2021-06-01 DOI: 10.57252/10.57252.2021.2

Mehmet Yetişen

{"title":"Volatiles of canned tuna fish and the effects of different parameters: A Review","authors":"Mehmet Yetişen","doi":"10.57252/10.57252.2021.2","DOIUrl":"https://doi.org/10.57252/10.57252.2021.2","url":null,"abstract":"Tuna is one of the most important commercial fish species due to its economical and\u0000high nutritional values. There are many species of fish, which are eaten raw, used in\u0000home-cooked dishes and subject to various industrial activities, such as canning. The\u0000overall quality of fish and fishery products has become a major concern in fish industry\u0000in the world. Tuna processing methods mainly consist of freezing, cooking, smoking and\u0000canning after heat treatment like sterilization. The species used for canning are mainly\u0000yellowfin, skipjack and albacore tuna. The volatile components of tuna vary depending\u0000on the processing method. Different temperature conditions applied in canning\u0000productions significantly affect the volatile profiles. The aroma is one of the main\u0000indicators on which consumers judge the fish’s freshness. Fish flavour quality is changing\u0000rapidly according to the freshness of the product, and therefore, sensorial evaluation of\u0000the flavouring is used by consumers, researchers and the fishing industry as a whole to\u0000evaluate the quality of fish. Each species of fish has a tender and distinctive aroma, which\u0000can be influenced by processing technology, post production and storage methods.\u0000Volatile compounds derived from lipid are produced mainly by oxidative-enzymatic\u0000reactions and auto oxidation of lipids. Oxidation derived volatiles play crucial roles in the\u0000formation of overall fish aroma providing them a specific aroma character. Therefore,\u0000this review highlights the impact of various parameters on volatiles of canned tuna.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134642845","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: 2