Latest Articles of Food Research International


Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham 10.1016/j.foodres.2018.03.001 2018-03-02 Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and consumer rejection of the product. Therefore, ...
A different approach for the analysis of grapes: Using the skin as sensing element 10.1016/j.foodres.2018.02.060 2018-03-02 In this work, an alternative method to monitor the phenolic maturity of grapes was developed. In this approach, the skins of grapes were used to cover the surface of carbon paste electrodes and the voltammetric signals obtained with the skin-modified sensors ...
Nano-encapsulation of epigallocatechin gallate in the ferritin-chitosan double shells: Simulated digestion and absorption evaluation 10.1016/j.foodres.2018.02.074 2018-03-01 In this work, a double shell material chitosan (CS)-recombinant soybean seed H-2 ferritin (H-2F) was fabricated to encapsulate epigallocatechin gallate (EGCG) molecules. EGCG-loaded H-2F complex (EHF) was firstly prepared by taking advantages of the reversibl...
The relevance of supply chain characteristics in GHG emissions: The carbon footprint of Maltese juices 10.1016/j.foodres.2018.02.067 2018-03-01 Aims Foods and drinks are major contributors (17%) to the greenhouse gas (GHG) emissions caused by private consumption in Europe. The carbon footprint (CF) of a certain product expresses the total GHG emissions over its whole life cycle, and its calculation f...
Where would you like to eat? A formative evaluation of mixed-reality solitary meals in virtual environments for older adults with mobility impairments who live alone 10.1016/j.foodres.2018.02.051 2018-03-01 This paper reports the results from a formative evaluation of a mixed-reality (MR) eating prototype developed in collaboration with a restaurant for older adults in Holstebro, Denmark. The prototype is used to demonstrate to the older adults the idea of MR ea...
Relating texture perception of cooked ham to the bolus evolution in the mouth 10.1016/j.foodres.2018.02.073 2018-03-01 The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In addition, the relationships between these properties and texture perception were studied. Five commerc...
Qualitative carbonyl profile in coffee beans through GDME-HPLC-DAD-MS/MS for coffee preliminary characterization 10.1016/j.foodres.2018.02.072 2018-03-01 In this work, an analytical methodology for volatile carbonyl compounds characterization in green and roasted coffee beans was developed. The methodology relied on a recent and simple sample preparation technique, gas diffusion microextraction for extraction ...
Food isolate Listeria monocytogenes harboring tetM gene plasmid-mediated exchangeable to Enterococcus faecalis on the surface of processed cheese 10.1016/j.foodres.2018.02.062 2018-03-01 The genetic basis of tetracycline resistance in a food isolate Listeria monocytogenes (Lm16) was evaluated. Resistance to tetracycline was associated with the presence of the tetM gene in plasmid DNA. The sequence of tetM showed 100% of similarity with the En...
Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk 10.1016/j.foodres.2018.02.068 2018-02-28 Fat separation, gelation or sedimentation of UHT milk during shelf-storage represent instability phenomena causing the product rejection by consumers. Stability of UHT milk is of increasing concern because access to emerging markets currently implies for this...
Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer 10.1016/j.foodres.2018.02.069 2018-02-28 Konjac glucomannan (KGM) is a natural polysaccharide with several favorable nutritional characteristics, and exhibits functional properties as a potential fat-replacer in dairy products. In our study, composition, color and browning (L, a and b* before and ...

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

10.1016/j.foodres.2018.03.001

2018-03-02

Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and consumer rejection of the product. Therefore, ...

A different approach for the analysis of grapes: Using the skin as sensing element

10.1016/j.foodres.2018.02.060

2018-03-02

In this work, an alternative method to monitor the phenolic maturity of grapes was developed. In this approach, the skins of grapes were used to cover the surface of carbon paste electrodes and the voltammetric signals obtained with the skin-modified sensors ...

Nano-encapsulation of epigallocatechin gallate in the ferritin-chitosan double shells: Simulated digestion and absorption evaluation

10.1016/j.foodres.2018.02.074

2018-03-01

In this work, a double shell material chitosan (CS)-recombinant soybean seed H-2 ferritin (H-2F) was fabricated to encapsulate epigallocatechin gallate (EGCG) molecules. EGCG-loaded H-2F complex (EHF) was firstly prepared by taking advantages of the reversibl...

The relevance of supply chain characteristics in GHG emissions: The carbon footprint of Maltese juices

10.1016/j.foodres.2018.02.067

2018-03-01

Aims Foods and drinks are major contributors (17%) to the greenhouse gas (GHG) emissions caused by private consumption in Europe. The carbon footprint (CF) of a certain product expresses the total GHG emissions over its whole life cycle, and its calculation f...

Where would you like to eat? A formative evaluation of mixed-reality solitary meals in virtual environments for older adults with mobility impairments who live alone

10.1016/j.foodres.2018.02.051

2018-03-01

This paper reports the results from a formative evaluation of a mixed-reality (MR) eating prototype developed in collaboration with a restaurant for older adults in Holstebro, Denmark. The prototype is used to demonstrate to the older adults the idea of MR ea...

Relating texture perception of cooked ham to the bolus evolution in the mouth

10.1016/j.foodres.2018.02.073

2018-03-01

The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In addition, the relationships between these properties and texture perception were studied. Five commerc...

Qualitative carbonyl profile in coffee beans through GDME-HPLC-DAD-MS/MS for coffee preliminary characterization

10.1016/j.foodres.2018.02.072

2018-03-01

In this work, an analytical methodology for volatile carbonyl compounds characterization in green and roasted coffee beans was developed. The methodology relied on a recent and simple sample preparation technique, gas diffusion microextraction for extraction ...

Food isolate Listeria monocytogenes harboring tetM gene plasmid-mediated exchangeable to Enterococcus faecalis on the surface of processed cheese

10.1016/j.foodres.2018.02.062

2018-03-01

The genetic basis of tetracycline resistance in a food isolate Listeria monocytogenes (Lm16) was evaluated. Resistance to tetracycline was associated with the presence of the tetM gene in plasmid DNA. The sequence of tetM showed 100% of similarity with the En...

Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk

10.1016/j.foodres.2018.02.068

2018-02-28

Fat separation, gelation or sedimentation of UHT milk during shelf-storage represent instability phenomena causing the product rejection by consumers. Stability of UHT milk is of increasing concern because access to emerging markets currently implies for this...

Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer

10.1016/j.foodres.2018.02.069

2018-02-28

Konjac glucomannan (KGM) is a natural polysaccharide with several favorable nutritional characteristics, and exhibits functional properties as a potential fat-replacer in dairy products. In our study, composition, color and browning (L*, a* and b* before and ...