Acta Alimentaria最新文献_第10页

Valorisation of whey for fermented beverage production using functional starter yeast 利用功能性发酵剂生产发酵饮料用乳清

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-07-04 DOI: 10.1556/066.2021.00268

Priyanka, K. Bhushan, G. S. Kocher

{"title":"Valorisation of whey for fermented beverage production using functional starter yeast","authors":"Priyanka, K. Bhushan, G. S. Kocher","doi":"10.1556/066.2021.00268","DOIUrl":"https://doi.org/10.1556/066.2021.00268","url":null,"abstract":"\u0000 Indigenous yeast strains Kluyveromyces marxianus (MH6), K. marxianus (CH1), and Saccharomyces cerevisiae (C1) were screened for whey beverage production. K. marxianus (MH6) showed significantly higher (P < 0.05) fermentation efficiency (15.2%) as compare to other yeast strains. The conditions optimised for whey fermentation were 16 Brix, pH 5.5, 28 °C, and 72 h without agitation. For fermented whey beverage production, fruits viz., kinnow (Daizy), guava (Allahabad safeda), and mango (Safeda) were blended with whey at different ratios viz., 80:20, 70:30, 60:40, and 50:50. All ratios showed significant differences for biochemical and sensory analysis (P < 0.05), out of which ratios 60:40, 70:30, and 60:40 for whey kinnow, whey mango, and whey guava, respectively, were selected. To enhance the flavour of whey beverage, flavouring agents (cinnamon, cardamom, fennel seeds, and apple essence) were added. A panel of judges assessed all whey beverages on a hedonic scale basis, and cardamom whey guava beverage received the highest score of 8.16. The whey beverages were stored under refrigerated conditions after pasteurisation, and the shelf life was assessed to be 15 days. This study conferred that K. marxianus held the potential for fermented whey fruit blend beverages production and these beverages could be an alternative healthy refreshing substitute for synthetic bottled fruit beverages.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"1 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67639805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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: 1

The issue of acidity and alkalinity in our diet – Facts, popular beliefs, and the reality 我们饮食中的酸碱度问题——事实、流行观念和现实

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-06-30 DOI: 10.1556/066.2022.00006

B. Raposa, E. Antal, J. Macharia, M. Pintér, N. Rozmann, D. Pusztai, M. Sugar, D. Bánáti

{"title":"The issue of acidity and alkalinity in our diet – Facts, popular beliefs, and the reality","authors":"B. Raposa, E. Antal, J. Macharia, M. Pintér, N. Rozmann, D. Pusztai, M. Sugar, D. Bánáti","doi":"10.1556/066.2022.00006","DOIUrl":"https://doi.org/10.1556/066.2022.00006","url":null,"abstract":"\u0000 Several misconceptions exist about foods and nutrition. Many believe, that the human body can “acidify”, thus, an “alkaline diet” should be followed. The acid-base balance is a characteristic of a normally functioning human body. Throughout our metabolic processes, acids and substances with acidic pH are produced continuously, which, in the case of a healthy person, does not affect the pH of the human body. In those rare cases, when an overall pH imbalance evolves in the human body due to its life-threatening nature, it requires urgent medical intervention. Furthermore, it cannot be influenced by dietary interventions.\u0000 This paper highlights evidence regarding acidification and the acid-base balance, with special attention to certain food groups. Foodstuffs have different specific pH value (acid-base character), they can be acidic, alkaline, or neutral in elemental state. Beside their chemical nature, the effect they have on the human body depends on the mechanism of their metabolism, as well. Diet and ingredients have direct and indirect effects on the human body's intracellular and extracellular compartments (especially blood and urine), still they do not influence its pH significantly.\u0000 Alkaline diets were born in the absence of evidence-based information and/or the misunderstanding and wrong interpretation of the available and up-to-date scientific facts. The convictions of consumers and the promotion of the alkaline diet lack the scientific basis, so it can be harmful or even dangerous in the long run.\u0000 In summary, scientific evidence on the efficacy or prophylactic effects of an alkaline diet is not available.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48966780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate 对金枪鱼肠道分离物发酵乳酸杆菌NG16生产γ -氨基丁酸的全面研究

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-06-03 DOI: 10.1556/066.2022.00065

D. Thuy, N. T. An, V. Jayasena, P. Vandamme

引用次数: 0

Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice 抗坏血酸和针叶汁对无菌灌装苹果汁某些品质特性的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-06-03 DOI: 10.1556/066.2022.00030

Á. Ribárszki, D. Szekely, B. Szabó-Nótin, B. Góczán, L. Friedrich, Q. D. Nguyen, M. Máté

{"title":"Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice","authors":"Á. Ribárszki, D. Szekely, B. Szabó-Nótin, B. Góczán, L. Friedrich, Q. D. Nguyen, M. Máté","doi":"10.1556/066.2022.00030","DOIUrl":"https://doi.org/10.1556/066.2022.00030","url":null,"abstract":"\u0000 Quality and storability are crucial factors in production of apple juice. The main goal of this study was investigation of the effects of ascorbic acid and acerola juice on the changes of some sensorial parameters and bioactive compounds of aseptically filled and industrial scale produced apple juice during storage for 12 months. While the viscosity and pH of apple juice did not change significantly, the ΔE* peaked (20–30) at month 6 of the storage period. The colour of apple juice was lighter than at the beginning of storage. Maximum total phenolic contents were 1,100, 1,400, and 1,250 mg L−1 in the control, ascorbic acid supplemented, and acerola added samples, respectively. Other parameters (antioxidant capacity, ascorbic acid, browning index, etc.) peaked in month 4. Acerola was a good alternative anti-browning and antioxidant agent for the treatment of apple juice in the processing. The antioxidant capacity of apple juice treated with acerola was higher than with ascorbic acid. The results were obtained with industrial samples, thus, they can serve as a very good base for the optimisation process and industrial production without the need for scale-up.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49086635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel 生长季节、氮肥和小麦品种对小麦籽粒镰刀菌感染和真菌毒素产生的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-06-02 DOI: 10.1556/066.2022.00036

E. El Chami, J. El Chami, Á. Tarnawa, K. Kassai, Z. Kende, M. Jolánkai

引用次数: 2

Effect of irrigation and fertilisation on the biologically active components of tomato 灌溉和施肥对番茄生物活性成分的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-05-31 DOI: 10.1556/066.2022.00032

B. Schmidt-Szantner, M. Gasztonyi, P. Milotay, R. Tömösközi-Farkas

引用次数: 0

The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.) 氮肥对玉米产量和品质的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-05-31 DOI: 10.1556/066.2022.00022

S. Omar, R. Abd Ghani, H. Khaeim, A. Sghaier, M. Jolánkai

{"title":"The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)","authors":"S. Omar, R. Abd Ghani, H. Khaeim, A. Sghaier, M. Jolánkai","doi":"10.1556/066.2022.00022","DOIUrl":"https://doi.org/10.1556/066.2022.00022","url":null,"abstract":"\u0000 Nitrogen (N) is one of the most essential nutrients affecting the yield and quality of maize (Zea mays L.). A field experiment was conducted at the experimental plot of the Department of Agronomy, The Hungarian University of Agriculture and Life Sciences, Hungary, to investigate the effect of nitrogen fertilisation on the yield and quality of maize. The experimental site included four observation plots with a net of 2 × 5 m size. Four N levels of T1, T2, T3, and T4 were sprayed at indicated plants in four replications according to treatment viz. 0, 50, 100, and 150 kg N ha−1. Nitrogen application in general does not significantly affect maize yield, its components, or grain quality. However, out of the four N treatments, the optimal N application between 50–100 kg N ha−1 potentially increased the yield, also the total expression of protein and starch contents in maize can be achieved with the right amount of N fertiliser, indicating that the treatment could produce a high grain yield as well as high protein and starch contents. Good N fertilising practice will boost the maize's nutritional value and make it more significant in the agriculture in the future. In addition, more research and assessment are essential to acquire the most benefit from the effect of optimal N application on maize yield and quality, and the findings could be beneficial to researchers and growers.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43726925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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: 2

Monitoring of soybean germination process by near-infrared spectroscopy 近红外光谱法监测大豆发芽过程

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-05-20 DOI: 10.1556/066.2021.00232

M. Bartalné-Berceli, E. Izsó, S. Gergely, A. Salgó

引用次数: 0

The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines 采收时间和年份对尼禄和比安卡葡萄酒酚类成分的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-05-10 DOI: 10.1556/066.2022.00040

Sz. Villangó, Z. Pálfi, X. Pálfi, A. Szekeres, O. Bencsik, Zs. Zsófi

引用次数: 2

Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine 鸡皮明胶的质量和功能特征与猪、牛和鱼的市售明胶的比较

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-05-10 DOI: 10.1556/066.2021.00228

B.F. Karim, Ü. Cansu, G. Boran

引用次数: 0