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Five varieties of beans from Laibin, Guangxi, China, including mung beans, soybeans, black beans, red beans, and adzuki beans, were chosen as study subjects for multi-index determination and full assessment. Data on the fat, ash, crude fiber, trace element, thermogravimetric analysis and combustion heat of five different types of beans were gathered. The results showed that the order of combustion heat of the 5 kinds of beans was black beans>soybeans>mung beans>adzuki beans>red beans, the order of combustion stability was soybeans>mung beans>black beans>red beans>adzuki beans, the order of fat content was soybeans>red beans>adzuki beans>black beans>mung beans, the order of ash content was black beans>soybeans>adzuki beans>mung beans>red beans, the order of crude fiber content was red beans>soybeans>adzuki beans, and the order of multi-index stoichiometric analysis was soybeans>red beans>black beans>mung beans>adzuki beans. The quality of the food was assessed and classified using the stoichiometric approach, while the food nutrition was assessed from the perspectives of fat, ash, crude fiber, trace elements, thermogravimetric analysis and combustion heat. This work provides a solid scientific foundation for the assessment and investigation of the thermo gravimetric analysis of food combustion stability. This study's multi-index comprehensive evaluation approach offers a novel concept for food nutrition. [ABSTRACT FROM AUTHOR]

Halal food products are requisite to be consumed by Muslim communities in the world. The standard methods capable of quantifying non-halal components are very urgent. This review highlights the chromatographic methods and chemometric or multivariate data analysis that offer reliable techniques to provide the separation capacity in halal authentication analysis. This review article was written from reputable worldwide databases including Web of Science, Scopus, and PubMed, between January and February 2022. The keywords were "halal research," "food analysis," "chromatography," "chemometrics" and "authentication." Chromatographic-based techniques in combination with chemometrics of multivariate analysis, a powerful statistical analysis to manage huge data generated from analytical measurement, could be used to identify potential markers to differentiate halal and non-halal samples. Chromatogram and peak separation profiles resulted as the instrument responses can be further evaluated for determination as well as quantification of halal and non-halal components in food products. Combination of chromatographic-based method and chemometrics techniques with some scenarios can be applied for halal research on food products. [ABSTRACT FROM AUTHOR]

Allelic variation at the Wx locus plays a vital role in regulating apparent amylose content (AAC) as well as other important starch properties in rice grain. However, the extent of Wx allelic variation affecting amylopectin fine structure and enzymatic hydrolysis properties of rice starch remains unknown. In this paper, a series of rice single-segment substitution lines with five different Wx alleles (wx, Wxt, Wxg1, Wxg2 and Wxg3) were used for comparative studies. The results showed that the five Wx alleles exhibited a wide variation in amylopectin molecular structure, hydrolysis and in vitro digestion properties of rice starch. Amylopectin chain length distribution as evaluated by fluorophore-assisted capillary electrophoresis was significantly different for the five Wx alleles, which might result in different functional properties. The hydrolysis degree of the five Wx genotype starches by α-amylase or amyloglucocidase was in the order wx > Wxt > Wxg1 > Wxg3 > Wxg2. The rapidly digestible starch (RDS) content of the tested rice starches followed the order wx = Wxg3 > Wxt = Wxg1 > Wxg2. The extent decrease of slowly digestible starch (SDS) content was wx = Wxt > Wxg1 > Wxg2 > Wxg3, while the trend in resistant starch (RS) content was Wxg2 > Wxg3 > Wxg1 > Wxt > wx. Correlation analysis indicated that AAC was significantly positively correlated with RS but significantly negatively correlated with SDS and hydrolysis. The RDS showed a significant positive correlation with amylopectin short chains (DP 6-12) but no significant correlations with other structural properties. The present results could provide important information for the application of rice starches with different Wx genotypes. [ABSTRACT FROM AUTHOR]

In this study, the physicochemical, taste, and functional changes in low-salt Sufu paste were investigated during fermentation as enhanced by a mixed starter (Pichia fermentans, Kodamaea ohmeri, and Lactococcus lactis subsp. lactis) and α-ketoglutarate. The total free amino acids increased from 0.02 mg/g dry matter to 12.63 mg/g dry matter, and monosodium glutamate-like was the major free amino acid group (3.89 mg/g dry matter), followed by bitter according to the taste characteristics. Functional components such as γ-aminobutyric acid, riboflavin (VB2), and puerarin significantly increased to 30.96, 4.97, and 12.03 mg/g dry matter, respectively, at the end of post-ripening (p < 0.05). Protease, lipase, peptidase, α-amylase, aromatic amino acid aminotransferase, and branched-chain amino acid aminotransferase activities increased and were significantly correlated (p < 0.05) with most physicochemical and functional components, indicating that enzymes may play an important role in the fermentation process of Sufu paste. Additionally, the color of the Sufu paste changed from pale yellow to yellowish brown, whereas the Sufu paste fermented without the mixed starter and α-ketoglutarate changed to gray, the unique color of gray Sufu. The preliminary results indicated that the mixed starter and α-ketoglutarate are beneficial for taste quality and color and that fermentation may be an effective method to enhance the functional components in Sufu paste. This information would be useful for future improvements in the manufacturing process and quality of Sufu paste. [ABSTRACT FROM AUTHOR]

The physicochemical and digestive properties of Pleurotus eryngiiprotein and the effects of heat treatment and ultrasound treatment on the properties were investigated. The physicochemical property results showed that the shear stress and viscosity increased as the protein concentration increased from 3 to 9 g/100 g raw materials and decreased as the temperature increased from 25°C to 45°C. The pH value from 2.0 to 7.0 significantly affected the state of protein because of the change of the disulfide bond and sulfhydryl bond content. The protein might be held closer with higher sulfhydryl bond at pH 7.0 and be less coacervation with higher disulfide bonds at pH 3.5. The addition of calcium from 0.01 to 0.05 mol/L into the protein system could increase the rheology property of the protein. Based on the results of Fourier-transform infrared spectroscopy, the content of α-helix increased after heat treatment and ultrasound treatment, while the content of β-sheet decreased, indicating the change of spatial conformation of protein. The result of differential scanning calorimetry of protein manifested that ultrasound treatment significantly enhanced the protein thermal stability (P < 0.05). The digestive property results indicated that heat treatment and ultrasound treatment increased the available amino groups (DH) and vitro digestibility of protein digestive juice and reduced the content of peptides. There were more kinds of amino acids of protein digestion with ultrasound treatment than non-treatment and heat treatment. In addition, the protein after ultrasound treatment exhibited excellent antioxidant properties in in vitro digestion. [ABSTRACT FROM AUTHOR]

Effects of UV and X-ray treatments on oxidative stability of soybean oil were evaluated during accelerated storage. Furthermore, antioxidant activity of neroli oil incorporated into soybean oil was compared with those of BHT and β-carotene. UV and X-ray treated samples had significantly higher peroxide (105.00 and 191.99 meq O2/kg, respectively), anisidine (62.30 and 153.80 mg/kg, respectively), and Totox values (272.3 and 453.43, respectively) than non-irradiated samples (75.74 meq O2/kg, 26.50 mg/kg, and 177.98, respectively). The X-ray radiation accelerated the oxidation of soybean oil more significantly than UV radiation did. This could be due to the fact that X-ray radiation has a higher energy content. In addition, neroli oil proved its antioxidant activity in soybean oil. Nonetheless, neroli oil had a lower antioxidant activity than BHT - a chemical agent - while β-carotene was neither antioxidant nor pro-oxidant. In conclusion, neroli oil can improve the oxidative stability of irradiated and non-irradiated soybean oil. [ABSTRACT FROM AUTHOR]

This study investigated the physicochemical, rheological and textural properties of nine types of honey from different regions of southern Tunisia. Principal component and cluster analyses were used to classify the honeys into groups. The physicochemical results (water, proteins, total soluble solids, pH, free acidity, water activity, electrical conductivity, invertase activity, Hydroxymethylfurfural (HMF), vitamin C, lycopene and anthocyanins) were in accordance with those of the standards Established by the Codex Alimentarius. The invertase activity varied from 62.58 units/kg to 110.24 units/kg. The HMF values of the different types of honey ranged from 11.48 mg/kg in prickly pear honey to 25.56mg/kg in heather honey. Anthocyanin contents, lycopene and vitamin C contents ranged between 8.38 and 24.86 μg/L, 1.08 to 6.17 mg/kg and 30.71 to 129.38 mg/kg, respectively. The flow test confirmed the Newtonian behavior of all honeys, and their textural properties had very high extrusion forces varying from 113.50 g to 131.05 g. Cluster analysis (CA) and the biplot generated through PCA recognized four groups of honeys based on either the physicochemical parameters or textural attributes and only three groups based on color and sugar. [ABSTRACT FROM AUTHOR]

In an attempt to reduce the salt intake from bread consumption while maintaining acceptable sensory bread characteristics, three treatments (NaCl, Ag-NaCl, and NaCl-KCl) each having five different salt levels were used to formulate fifteen versions of white pita bread. Results showed that decreasing salt levels significantly lowered dough stability and time to breakdown and increased the mixing tolerance index. Bread acceptability was independent of salt content; however, ratings on the Just-About-Right scale showed 0.9% NaCl as optimal salt level in bread. Breads with lower salt content had higher ratings for sweetness, yeasty odour, and flavour with decreased saltiness perception. Amount of 0.67% Ag-NaCl and 1.13% NaCl-KCl were needed to achieve an equivalent saltiness to 0.9% NaCl, suggesting a respective 25.6% and 12.1% sodium reduction without compromising taste. Results suggested that a 60% sodium reduction in white pita bread was achieved with acceptable mixing and sensory characteristics. [ABSTRACT FROM AUTHOR]

Here we report a specific method for the determination and validation of distinguishable standard marker compounds and processed mature silkworm powder with the aim of standardizing the powder to uniformly control it as a raw functional food ingredient. The content of three specific amino acids-serine, glycine, and alanine-were determined using high-performance liquid chromatography. The compounds met the requirement of marker compounds due to their unique repetitive amino acid sequence. The variations of the amounts of serine, glycine, and alanine in the powder were considered to depend on the cultivation and production conditions of the raw ingredient with the sum of three amino acid contents giving the unique quantitative marker compound level. [ABSTRACT FROM AUTHOR]

A gravimetric method (GM) that can evaluate oil exudation rate in yolk of salted eggs was studied. The samples of 1.5-2.5 g yolk were sandwiched between filter papers and pressed by 1000 g weights for 1-2 h at 25-35°C. Free oil exuded from yolk was absorbed by the filter papers, and the increased mass of the filter papers was designated as the amount of exuded oil. The GM showed satisfactory coefficient of variation at 5.4%, with recoveries ranging from 98.2 to 101.9%. Highly linear correlation of free oil amount detected by GM with levels added soybean oil in samples was demonstrated by R2 = 0.998. Cooked salted eggs from six companies and eggs brined different time were determined by the GM, which produced high consistency of the oil exudation ratio with the apparent state of different sample eggs. All the results indicated that the GM can be a practicable method to quantitatively evaluate oil exudation. [ABSTRACT FROM AUTHOR]

Combining biological and chemical methods for the modification of starch is a very interesting prospect. The goal of this work was to investigate the influence of debranching and acetylation on the structure of rice starch (RS), ultimately to improve the function of RS. Our experimental results showed that RS particles can be completely destroyed by debranching. The crystal structure of RS is A-type, but the structure of debranched rice starch (DRS) and acetylated debranched rice starch (ADRS) is B-type. The crystallinity degree of DRS and ADRS was less than that of RS. The surface of DRS and ADRS particles became very rough, marking a complete departure from the surface of smooth RS granules. Acetylation occurred specifically at the sides of DRS granules. The surface hydroxyl numbers of RS increased after debranching and acetylation, and the thermal characteristics changed substantially. Debranching led to an increase in onset temperature from 97.79 to 107.64°C; acetylation improved the freeze-thaw stability and swelling power of both the RS and DRS. The blue value of RS varied from 0.424 to 0.640 due to debranching. [ABSTRACT FROM AUTHOR]

Typical douchi has a particular sensory quality that makes it distinct and highly appreciated by consumers in China. The present study was performed to isolate, purify, and identify the flavor peptides of douchi by gel filtration chromatography, reversed-phase high-performance liquid chromatography (RP-HPLC), sensory evaluation, and electronic tongue analysis. Peptide fractions (P1, P2, P3, and P4) were purified from an aqueous extract of the water-soluble extracts (WSEs) of douchi using Sephadex G-25 gel filtration chromatography. Among all the fractions, P3 exhibited the highest peptide content of 841 ± 4 mg/g and strongest douchi, bitter, and umami taste, with a taste dilution (TD) value up to 128. P3 was further fractionated into P3a-P3j by RP-HPLC. Sensory evaluations and electronic tongue analysis showed that P3h elicited strong douchi, bitter, and umami taste as well as a taste similar to that of the WSEs. P3h was repurified by RP-HPLC to obtain the pure taste peptide for amino acid sequence analysis. Edman degradation revealed that the amino acid sequence of P3h was Ala-Phe- Asp-Glu-Lys. In addition, the synthetic peptides showed similar sensory characteristic to those of the isolated peptides and umami enhancement in the presence of monosodium glutamate, with threshold value of 0.05 mmol/L. Results showed that the flavor peptide isolated from douchi was a novel peptide. [ABSTRACT FROM AUTHOR]

Stinky mandarin fish is a nutritious fermented dish widely consumed in China. We evaluated changes in mandarin fish' (Siniperca chuatsi) moisture and texture during fermentation to determine why the dish has a unique flavor. The moisture content was analyzed by the direct drying method and low-field nuclear magnetic resonance. Change in the hardness, chewiness, resilience, elasticity, gumminess, and adhesiveness of the meat was measured using a texture analyzer, and all improved gradually during fermentation. The moisture content decreased from 77.72% to 55.50%, water-holding capacity increased from 85.63% to 98.81%, and cooking loss decreased and then increased. Bound water and intermediate water content changed little, whereas free water content decreased significantly and intercellular binding increased. [ABSTRACT FROM AUTHOR]

The occurrence of malachite green (MG) residue was determined in 177 farmed fish samples (i.e., 85 carp, Cyprinus carpio, and 92 rainbow trout, Oncorhynchus mykiss) purchased from north-west part of Iran from 2014 to 2015. Competitive enzyme immunoassay method validated according to the criteria of Commission Decision 2002/657/EC was used to determine the MG residue. The mean recoveries were in the range of 79.1-86.2% and the limit of detection of the method was 0.30 μg/kg. The value of detection capability for MG in fish muscle was less than 1 μg/kg, which was below the minimum required performance limit of 2 μg/kg. MG was detected in 108 fish samples, corresponding to 61.0% of the total examined samples, ranging between 0.35 and 7.12 μg/kg. Most of the contaminated samples (28.8%) contained MG at the level of 0.3-1 μg/kg. Altogether, 18 out of 177 samples contained residue of MG higher than 2 μg/kg. The results indicated that the usage of MG in Iranian fish farms is frequent. It is alarming and could be a potential hazard for public health. [ABSTRACT FROM AUTHOR]

Lentil is a legume crop, and it has been used as food throughout the world. Population of the whole world is completely dependent upon pulses for their enormous beneficial properties. The current work is a comprehensive review of lentil composition, nutritional value and health benefits. Lentil forms the important constituent of dietary source of protein such as lectins, defensins and protease inhibitors, and also the complex carbohydrate fractions particularly the resistant starches, oligosaccharides, bioactive peptide, dietary fibres, minerals, antioxidants, vitamins, and non-nutritive bioactive phytochemicals. This review article also focuses on the importance of lentil in combating various human diseases. Various potential health benefits of lentil have been described such as anticarcinogenic, blood pressure lowering, hypocholesterolemic, and glycemic load lowering effects. Lentils contain high content of fibre and other phytochemicals that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism, and weight management. Lentils may have favourable effect to prophylaxis of diabetes, cancer, and cardiovascular diseases (CVDs) prevalence. Consumption of increased lentil is considered as an important key in the prevention and treatment of chronic diseases, diabetes, cancer, and cardiovascular diseases. [ABSTRACT FROM AUTHOR]

Boletus edulis and Boletus tomentipes are two well-known mushroom species which are widely consumed in Yunnan province due to their high nutritional and medicinal values. Fourier transform mid-infrared spectroscopy can determine exclusive spectra fingerprint of a sample and further analyse its quality when combined with appropriate chemometrics. In this study, identification and discrimination of B. edulis and B. tomentipes mushrooms from different geographical locations were performed based on Fourier transform midinfrared spectroscopy and chemometrics. Principal component analysis, hierarchical cluster analysis, and partial least squares discriminant analysis allowed us to identify and discriminate mushroom samples depending on their unique metabolic spectral fingerprints. The range of 1800-400 cm-1, which exhibited major characteristics of mushroom samples was selected for next analysis. The unsupervised principal component analysis and hierarchical cluster analysis showed that mushroom samples from different geographical locations could be effectively identified. Furthermore, the supervised partial least squares discriminant analysis method was used to predict unknown mushroom samples successfully based on developed calibration model. In conclusion, these results indicated that Fourier transform midinfrared technique combined with appropriate chemometrics can be used as an effective and rapid strategy for quality control of B. edulis and B. tomentipes mushrooms with respect to their geographical locations. In addition, this technique also can be applied in other mushroom species for this purpose when coupled with reasonable chemometrics. [ABSTRACT FROM AUTHOR]

In this work, an open-ended coaxial probe was used to characterize the dielectric properties of different tequilas and agave-distilled spirits in the range from 500 MHz to 20 GHz. The alcohol content of these beverages was clearly identified at these frequencies. From a Cole-Cole plot, the relaxation time (τ) was extracted and it was observed that there was a linear correlation between alcohol content and τ, where lower t corresponds to lower ethanol content. In addition, dielectric differences were also found between silver, aged, and extra-aged tequilas. As aging increased, the real and imaginary parts of the permittivity increased (p < 0.05). These findings offered a new method for detecting alcohol content in tequila as well as for identifying tequila aging. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effects of adding monoacylglycerols (MAGs) to triacylglycerols (TAGs) on the crystallisation properties in a fat system. Differential scanning calorimetry (DSC) and polarised light microscopy (PLM) methods were used for the analysis. Different MAGs (monoolein--O, monopalmitin--P, and monolaurin--L) were added at 1, 3, and 5% (w/w) to TAG samples, namely (triolein--OOO, tripalmitin--PPP, and tristearin--SSS). DSC results showed that the addition of MAGs changed the crystallisation of the TAGs (PPP, SSS, and OOO). The same MAG may exhibit different behaviours (induction or retardation of crystallisation) depending on the proportion added. The addition of 5% (w/w) of MAG to TAG (PPP and SSS) delayed the crystallisation process, while the best proportion of added MAGs to promote crystallisation was 3% (w/w). [ABSTRACT FROM AUTHOR]

The characteristic colour of translucent liquid foods is defined as the colour values at infinite depth, where the liquid depth and the background effects are surpassed. A measurement cell with variable depth was built, and the L*a*b* colour was measured fromdigital images. Colour versus depth was fitted to an exponential equation, from which the characteristic colour was obtained. Thirteen different liquids were tested with this methodology and compared with spectrophotometer measurements. The average total colour difference between approaches was 50.18 ± 85.89. Image analysis led to more realistic predictions, and a high correlation between Hue angle values was obtained for most samples, with the exception of only one. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop a chemical method for demythylation of curcumin. The methoxy groups reduced solubility and low bioavailability of curcumin. The treatment of curcumin with hydrogen bromide or choline chloride increased cucumin water solubility from 1 mg/mL to 30 or 25 mg/mL, respectively.1HNMR spectra showed that the chemical shift of O-methoxy groups at 3.9 ppm disappeared upon chemical treatment of curcumin, and indicated that these groups were removed especially after hydrogen bromide treatment. The antioxidant activity of treated curcumin and untreated curcumin was measured using different in vitro assays (i.e., 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging, and phosphomolybdenum complex formation). A remarkable increase in 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging was observed as curcumin-hydrogen bromide > curcumin-Choline chloride > curcumin. The formation of phosphomolybdenum complex was found to increase in the order of curcumin-choline cloride > curcumin-hydrogen bromide > curcumin with EC5030, 41, and 114 µg/mL, respectively. In conclusion, hydrogen bromide-treated curcumin could be used as potential antioxidant in new functional foods. [ABSTRACT FROM AUTHOR]

Chinese jasmine tea, a type of flower-scented tea, is produced by repeatedly mixing the base tea with the aromatic flowers ofJasminum sambac. The aim of this study was to analyze the changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during six rounds of the scenting processes. The results indicated that benzyl alcohol, linalool, benzyl acetate, (Z)-3-hexenyl benzoate, methyl anthranilate, indole, and α-farnesene were seven major volatile compounds of jasmine tea. Moreover, the total amount of the volatile compounds increased gradually with increasing scenting rounds. The absorption of linalool became saturated quickly, while those of the other six major volatile compounds exhibited nearly linear increases throughout all six repeated scenting rounds. Importantly, the value of the jasmine tea flavor index, an evaluating indicator of the aroma quality, gradually increased with the progression of the repeated scenting rounds. The change of each detected taste component was less than 15% during six rounds of the scenting process. The antioxidant activities of the tea samples decreased in the first two rounds and later increased in the succeeding four rounds of the scenting process. However, the antioxidant activity of the finished tea was lower than that of the base tea, being significantly correlated with the change of catechin concentration. The findings provided insight into the changes in the volatiles, chemical components, and antioxidant activity of Chinese jasmine green tea during the repetitious scenting process, which could provide beneficial insight on improving the quality grade of the tea. [ABSTRACT FROM AUTHOR]

In this study, changes of protein and lipid in mud shrimp during frozen storage were investigated. Protein changes were evaluated through sulfhydryl content, disulfide bond, carbonyls, surface hydrophobicity, and intrinsic fluorescence intensity, whereas lipid oxidation was measured by free fatty acids, thiobarbituric acid reactive substances, peroxide value, and fluorescent compounds. In addition, radial basis function neural network (RBFNN) model was established to predict the quality of shrimp. Results indicated that the lipid changes of frozen mud shrimp were dominant. Mud shrimp stored at −20°C exhibited more lipid oxidative damage compared to those stored at −30 and −40°C. Protein denaturation occurred gradually with the prolongation of frozen storage time and protein oxidation mainly occurred after 12 weeks. RBFNN model can accurately predict and evaluate the protein and lipid qualities of shrimp stored at −20 to −40°C. [ABSTRACT FROM AUTHOR]

“Let food be thy medicine and medicine be thy food” was expressed by Hippocrates more than 2000 years ago and the health benefits of natural food products have been considered for different goals since the ancient times. As natural phytochemicals, phenolic compounds (PCs) are a major class of semi-water-soluble compounds (from fruit and vegetable sources) with one or more benzene rings that are generally found in nature as glycosides. According to a review of the literature, food scientists have studied the many health benefits of these compounds against pernicious human diseases (HDs). Today, choosing a healthy diet has become an essential part of healthy living and fitness. Many studies have shown that people who follow a specific diet (especially polyphenol-rich diets) are at a low risk for a range of chronic diseases, such as obesity, diabetes, cancer, heart disease, etc. The present research is a comprehensive review of studies on PCs with a focus on HDs that seeks to find out why some PCs have received such considerable attention all over the world. Data were collected from the Scopus database and a hierarchical cluster analysis was used with Ward’s method to analyze the data. The results showed that three countries most involved in research on PCs are USA, China, and India, and also found that quercetin, catechin, and kaempferol are the three most studied PCs. Cardiovascular diseases, cancer, obesity, diabetes, and infectious diseases are the major treatment targets for PCs. The review of the literature showed that these compounds share a common molecular mode of action against HDs. The Journal of Agriculture and Food Chemistry, Food Chemistry, PLOS ONE, and Planta Medica are also the most popular journals for covering original research on PCs. However, this study seeks to facilitate future studies on PCs through its findings. Abbreviations:ROS: Reactive oxygen species;DPPH: 2,2-diphenyl-1-picrylhydrazyl;ABTS: 2,2′-Azino-bis (3-ethylbenzthiazoline-6-sulfonic acid);DMPD: Dimethyl-4-phenylenediamine;COX: Cyclooxygenase;PI3K: phosphoinositide 3-kinase;ERK: extracellular signal-regulated kinase;GalR: galanin receptor;PKC: protein kinase C delta type;Bcl-2: B-cell lymphoma 2;PPARγ: peroxisome proliferator-activated receptor gamma;LDL:Low-density lipoprotein;HIV:human Immunodeficiency Virus;HDACs; histone deacetylases;SREBP-1c; sterol regulatory element-binding proteins;GLUT: glucose transferase;RAGE: receptor for advanced glycation end products;TRAIL: tumor necrosis factor-related apoptosis-inducing ligand;TNF-α: tumor necrosis factor α;PKC: protein kinase C;IRS: insulin receptor substrate;NFκB: nuclear factor-κB;JNK: c-jun amino terminal kinase;MAPK: mitogen activated protein kinase;PEPCK: phosphoenolpyruvatecarboxykinase;G6Pase: glucose-6-phosphatase;RNS: reactive nitrogen species;VLDL: very low-density lipoprotein;HDL: high-density lipoprotein;CaMK II: calmodulin kinase II;MCP: Monocyte Chemoattractant Protein;JAK: Janus kinase;STAT: signal transducers and activators of transcription;EGFR: epidermal growth factor receptor;VEGF: vascular endothelial growth factor;VEGFR: vascular endothelial growth factor receptor;PKA: protein kinase A;PTK: protein-tyrosine kinase;AP-1: activator protein 1;Her2/neu: human epidermal growth factor receptor 2;mTOR: the mechanistic target of rapamycin;IL: interleukin;COMT: cathecol-o-methyl transferase;UGT: uridine-5ʹ-diphosphate glucuronosyltransferase;MMP-2: matrix metalloproteinase-2;AhR: the aryl hydrocarbon receptor;CYP: cytochrome P450;DR: death receptor;TGL: triglycerides;TC: total cholesterol;EGCG: (-)-epigallocatechingallate;EGC: (-)-epigallocatechin;ECG: (-)-epicatechingallate;EC: (-)-epicatechin;ELK1: ETS domain-containing protein Elk-1;MAPK: Mitogen-activated protein kinase kinase;HGFR: hepatocyte growth factor receptor;HDAC: histone deacetylase;DNMT: DNA methyl transferase;HAT; histone acetyltransferase;C/EBP-α: CCAAT-enhancer-binding proteins;LPL: Lipoprotein lipase;iNOS: inducible nitric oxide synthase. [ABSTRACT FROM AUTHOR]

Fourier transform near-infrared (FT-NIR) spectroscopy technique combined with multivariate calibration approach was employed to identify the geographical origins ofRadix puerariaestarch. First, the efficient spectral subintervals were selected by a synergy interval partial least squares (siPLS) method. Second, an iteratively retains informative variables (IRIV) algorithm was applied to select the characteristic wavelengths from the efficient spectral subintervals obtained by siPLS. Experimental results showed that the number of wavelength variables obtained by IRIV was 10. Meantime, only the first two PCs of principal component analysis (PCA) based on the selected 10 variables could explain 99.9769% of the total variance and the identification rate of the validation set is 100% based on extreme learning machine (ELM) in this study. This work indicates that the FT-NIR spectroscopy analysis technique coupled with multivariate calibration is an excellent choice for the discrimination of geographical origins ofRadix puerariaestarch. In addition, the IRIV is a promising algorithm for the selection of characteristic wavelength variables in the practical application. [ABSTRACT FROM AUTHOR]

An identification method of lard in chocolates using real-time polymerase chain reaction was developed to address Halal authentication. However, polymerase chain reaction detection of lard in chocolate has been in vain. In order to investigate the inhibitory effect exerted by each of the chocolate components, four basic chocolate components, sugar, milk powder, cocoa butter, and cocoa powder, were adulterated with lard and examined using porcine-specific real-time polymerase chain reaction assay. The results discovered cocoa powder, as the only component that prevents DNA extraction of lard in chocolate. No substantial polymerase chain reaction inhibition was detected, and thus confirms the cocoa powder’s inhibition on DNA extraction of lard from lard-adulterated chocolate. This finding will expedite new research to develop a method to dissociate the lard from the lard-cocoa powder complex, which will have high potential to be applied as a pre-treatment of the chocolate prior to the DNA extraction and polymerase chain reaction. [ABSTRACT FROM PUBLISHER]

Concentration of polyphenols in apples depends on factors such as harvest, cultivar, processing, and storage conditions. We aimed to identify essential polyphenols present in various apple varieties, and measure their free phenol and antioxidant capacities using 1,1-diphenyl-2-picylhydrazyl radical scavenging capacity, oxygen radical absorbance capacity, hydroxyl radical scavenging capacity, and ferric reducing antioxidant power methods, and correlating with the total polyphenol content and antioxidant capacity with high-performance liquid chromatography results. Thirteen apple varieties cultivated in northwest China showed significant polyphenol content. Hongxun 1 had the highest polyphenol content and antioxidant capacities in comparison with other apple varieties, while phlorizin showed the strongest 1,1-diphenyl-2-picylhydrazyl free radical scavenging rate (73.5 ± 2.7%), oxygen radical absorbance capacity value (44.6 ± 3.1 μmol TE/g), hydroxyl radical scavenging capacity value (61.9 ± 3.5 μmol TE/g), and ferric reducing antioxidant power value (0.53 ± 0.37 μmol TE/g). The antioxidant capacities of the polyphenol extract was related not only to its total polyphenol content but also to the phenolic composition. [ABSTRACT FROM PUBLISHER]

The present study was carried out to fabricate the food grade vitamin E acetate nanoemulsion using edible mustard oil and to evaluate its improved bioactivities. A food-grade vitamin E acetate nanoemulsion was fabricated using the edible mustard oil and surfactant Tween-80. Flocculation was not observed for 15 days. The nanoemulsion was characterized for droplet morphology and size distribution using atomic force microscope and zetasizer, respectively. We observe a stable nanoemulsion of spherical morphology and a size distribution of 86.45 ± 3.61 nm. Further, the high-performance liquid chromatography method was used to determine the vitamin E acetate concentration and encapsulation efficiency for the stable nanoemulsion. These nanoemulsions showed improved bioactivity, antioxidant, and antimicrobial activity and could be potentially used to increase the shelf life of fruit juice. [ABSTRACT FROM AUTHOR]

Gum karaya is a polysaccharide gum fromSterculia urenstree. It is used as an emulsifier and thickening agent in cosmetics and pharmaceuticals. However, it has very strong swelling properties, high viscosity, and low solubility, providing the restricted applications in the food industry. The main objective of this study was to investigate the effects of different heat treatment and microwave variables (i.e., time: 8, 10, and 12 min; power: 700 and 1000 W) on the functional properties of gum karaya in the aqueous system and oil-in-water emulsion. In this regard, the rheological properties, emulsifying activity, average droplet size, and surface morphology of the native- and microwave-treated gums were analyzed and compared. Dynamic oscillatory test indicated that the microwave-treated gum karaya had more gel-like behavior than viscous-like behavior (G′ > G″) at a relatively high concentration (20% or 20 g/100 g). When gum karaya was treated by microwave for 8–12 min, both elastic (G′) and viscous (G″) moduli were declined. The native- and microwave-treated gum karaya exhibited a shear-thinning (pseudoplastic) behavior in the aqueous system and oil-in-water emulsion. The results showed that the microwave-treated gum karaya had smaller particles than the native gum in the aqueous system. On the other hand, the emulsion containing the microwave-treated gum karaya had finer emulsion droplets than the control containing the native gum karaya. This confirmed that the application of microwave treatment led to significantly (p< 0.05) improve the emulsifying activity of gum karaya. [ABSTRACT FROM AUTHOR]

Avocado oil is one of the functional oils having high quality and high price in the market. This oil shows many benefits for the human health and is applied in many cosmetic products. The authentication of avocado oil becomes very important due to the possible adulteration of avocado oil with other lower priced oils, such as palm oil and canola oil. In this study, Fourier transform infrared spectroscopy using attenuated total reflectance in combination with chemometrics techniques of partial least squares and principal component regression is implemented to construct the quantification and classification models of palm oil and canola oil in avocado oil. Partial least squares at the wavenumbers region of 1260–900 cm–1revealed the best calibration models, having the highest coefficient of determination (R2= 0.999) and the lowest root mean square error of calibration, 0.80%, and comparatively low root mean square error of prediction, 0.79%, for analysis of avocado oil in the mixture with palm oil. Meanwhile, the highestR2, root mean square error of calibration, and root mean square error of prediction values obtained for avocado oil in the mixture with canola oil at frequency region of 3025–2850 and 1260–900 cm–1were 0.9995, 0.83, and 0.64%, respectively. [ABSTRACT FROM AUTHOR]

The objective of this study is to develop a method for identifying and discriminating 10 potato varieties by combining machine vision and artificial neural network methods. The potato varieties include Agria, Savalan, Florida, Fontaneh, Natasha, Verona, Karso, Elody, Satina, and Emrad. A total number of 72 characteristic parameters specifying color, textural, and morphological features are found among these varieties. By using principal component analysis, 16 principal features are selected for identifying and discriminating potato varieties. The data obtained from image processing were classified using linear discriminant analysis and non-linear artificial neural network method. The accuracy of discriminant analysis were 73.3, 93.3, 73.3, 40, 73.3, 73.3, 66.7, 80, 40, and 53.3%, respectively, for the varieties used in this study. The classification accuracy was improved by 100% for all the varieties using neural network analysis and the correct classification ratio was 100% using this method. It is revealed from the results that machine vision technique and neural network analysis could identify potato varieties with acceptable accuracy. [ABSTRACT FROM AUTHOR]

The effects of different levels of sodium hypochlorite (1–4 g/100 g dry solids active chlorine) on the physicochemical, pasting, and structural properties of tamarind kernel starches were investigated. The isolated starch had low traces of non-starch components, such as protein, fat, and ash, indicating its purity. Both the carboxyl and carbonyl contents in the oxidized starches increased significantly with the increase in chlorine concentration. The introduction of carboxyl and carbonyl groups resulted in significantly lower amylose content. The swelling power of oxidized starches was significantly lower than native starch and the solubility values increased when the chlorine concentration increased at all the measured temperatures. The percentage of light transmittance increased progressively after oxidation. Pasting properties showed that in treatments at high active chlorine concentrations, the peak viscosity decreased more drastically than in treatments at low chlorine concentration, indicating a greater degradation of starch. The morphology of the starches was not altered after oxidation. After oxidative treatment no change in the X-ray diffraction pattern was observed but intensity of the peaks increased. Therefore, tamarind kernel being underutilized raw material, has a great potential as a non-conventional source of starch and desirable properties of this starch can be enhanced by oxidation for applications in food industry. [ABSTRACT FROM AUTHOR]

Changes in functionality of wheat flour blended with hydrocolloids (alginate, locust bean gum, guar gum, and xanthan) were investigated. Microvisco-amylograph and flour quality analyses were conducted and showed significant (p< 0.05) differences among samples. Correlation of microvisco-amylograph values with other parameters showed that microvisco-amylograph parameters (final viscosity, setback, breakdown, etc.) showed significant (p< 0.05) correlation with other parameters. Microvisco-amylograph breakdown was significantly (p< 0.05) and positively correlated with dough strength and loaf volume. Microvisco-amylograph end of cooling, final viscosity, setback, and breakdown were identified as valuable for determination of flour, dough, and bread qualities as impacted by addition of hydrocolloids. [ABSTRACT FROM AUTHOR]

Four raisin (Vitis viniferaL.) varieties, Chriha, Razeki, Assli, and Meski, were evaluated for total phenolic content, total o-diphenol content, total flavonoid content, total condensed tannin, total carotenoid content, and total anthocyanin content. Antioxidant potential was assessed by three assays: 2,2-Diphenyl-1-Picrylhydrazyl and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging capacity and ferric reducing power. Individual phenolic profiles were determined by high-performance liquid chromatography. The results revealed that the four raisin varieties had considerable phenolic content and antioxidant activity. Chriha had the highest total phenolic content (534.2 mg/g dry weight) while Meski had high total condensed tannin (208.6 mg CEQ/g dry weight), TAC (137 mg/100 g dry weight), total o-diphenol content (115.8 mg/g dry weight), total flavonoid content (93 mg CEQ/g dry weight), and total carotenoid content (33 mg/100 g dry weight). There were significant differences in phenolic content among the four varieties (p< 0.05). Meski had the highest 2,2-Diphenyl-1-Picrylhydrazyl scavenging capacity, while Chriha had adequate reducing power and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid scavenging capacity. The individual phenolic compounds (2.96–6.54 mg/g dry weight) were variety-dependent. [ABSTRACT FROM AUTHOR]

Dielectric properties of common Mexican beans (Phaseolus vulgarisL.) were determined and analyzed at microwave frequencies (800–2500 MHz). The free-space transmission technique was employed for the measurements of three varieties (“Flor de mayo,” “Bayo,” and “Negro”) with different moisture content (8.8–12.3%, w.b.) at 20, 30, 40, 50, and 60°C. The dielectric constant and loss factor of beans decreased with increasing frequency for a fixed temperature, and increased with increasing temperature at a fixed frequency. The dielectric constant increased with increasing moisture content, while the loss factor remained nearly constant. With these results, disinfestation or quality control measurements can be proposed for beans using microwaves. [ABSTRACT FROM AUTHOR]

Bioactive compounds and antioxidant capacity were determined in one high lycopene normal genotype (Berika), two color mutants [dark green (BCT-115) and old gold crimson (BCT-119)], one ripening mutant [ripening inhibitor (BCT-111)], and six ordinary tomato genotypes (Punjab, Chhuhara, FEB-2, BCT-53, Patharkutchi, CLN-B, and CLN-R). Significant variation (mg/100 g fresh weight) in ascorbic acid (~25–38), lycopene (~3–5), β-carotene (~0.6–1.6), total flavonoids (~0.15–48.0), and total phenols (~23–41) was recorded in the pulp. The peel fraction of the tomatoes was identified as an important reservoir of antioxidant bioactive compoundsviz. lycopene (~0.26–28), β-carotene (~1.7–4.7), total flavonoids (~0.6–109), and total phenols (~43–104). The radical scavenging activity was ranged from ~53–82 and ~25–51% in peel and pulp, whereas the metal chelating activity was found to range from ~21–53 and ~12–25% in peel and pulp, respectively, among all genotypes. The tomato genotypes with the highest content of bioactive molecules and antioxidant potential in the edible portion were BCT-115, Berika, and BCT-119. The results show great potential of color mutants (dark green and old gold crimson) for all the parameters. Thus, these genotypes could be used in the future breeding programs to enhance the synthesis of beneficial bioactive molecules in the new cultivars. [ABSTRACT FROM AUTHOR]

Phytonutrients are chemicals that are derived from plants and aid in both human health as well as the prevention of chronic disease. One type of phytonutrient classification is organosulfides which includes mostly cruciferous vegetables, as well as garlic. Allium, sulforaphane, glutathione, and isothiocyanates are organosulfides that are examined in this current review of literature for their anti-carcinogenic, anti-thrombotic, anti-atherosclerotic, anti-inflammatory, anti-microbial, and anti-oxidative effects. The following review will also focus on specific research examining the effects of organosulfides on health outcomes such as prostate cancer, breast cancer, gastric cancer, colorectal cancer, diabetes, and hypertension. [ABSTRACT FROM AUTHOR]

Emulsifying properties of two commercial food proteins (plasma protein or egg albumen) conjugated with two sugars (glucose or lactose) by spray-drying or lyophylization were studied. Changes in protein structure were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, sulfhydryl group, Fourier transform infrared spectroscopy and differential scanning calorimetry, emulsion properties (emulsion capacity and stability, emulsion work, and emulsifying activity index). Protein conjugation increased proteins molecular weight and decreased sulfhydryl groups, coinciding with lower denaturation enthalpies, corroborating structural changes by conjugation with glucose or lactose by either spray-drying or freeze-drying. Glucose conjugation of the proteins employed at the experimental conditions resulted in structural changes that emulsify more oil with no detrimental effect on emulsion superficial area formation. Although freeze-drying conjugation improved emulsifying properties, spray-drying also enhanced these properties, as compared to non-conjugated proteins. Spray-drying was a faster way to conjugate food proteins via Maillard reaction with improved emulsifying properties. [ABSTRACT FROM AUTHOR]

Peanut contains protein, oil, oleic acid, and linoleic acid its flavor is largely determined by pyrazine and aldehyde compounds. Both nutritional value and flavor are standards for measuring peanut quality. In this report, the contents of protein, oil, oleic acid, and linoleic acid were determined using near-infrared reflectance spectroscopy, and flavor compounds were identified using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry in 12 different peanut cultivars. Our results showed that the content of oleic acid in raw peanut ranged from 35.69 to 82.79 g/100 g oil and the linoleic acid content ranged from 2.92 to 44.19 g/100 g oil, with high coefficients of variation. The coefficients of variation of protein and oil were lower, with content of 26.97–33.07 g/100 g raw materials and 45.53–55.53 g/100 g raw materials, respectively. Overall, 14 volatile components were isolated and identified, among which pyrazine and aldehyde compounds were the major aroma components in 12 different peanut cultivars.. Based on these results, peanuts with high protein content have high linoleic oil levels but low oleic oil levels, and roasted peanuts have a high content of pyrazines but low content of aldehydes. The results of this study will enable manufacturers to develop simple tests that predict the flavor of roasted peanuts based on their composition. [ABSTRACT FROM AUTHOR]

The quantification of the major capsaicinoids, namely nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg−1), paprikas (582.0–665.0 mol kg−1), spicy ketchups (4.0–12.4 mol kg−1), and hot sauces (4.6–843.8 mol kg−1). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content. [ABSTRACT FROM AUTHOR]

In this research, the effect of different bicarbonate salts (sodium and ammonium) and their doses (0, 1, 2, and 3 g/100 g raw material) in the coating batter formula use and the sequential use of frying oil (1st, 2nd, 3rd, and 4th) on 5-hydroxymethylfurfural and acrylamide contents in coated fried chicken meat. The addition of sodium bicarbonate was efficient for reducing acrylamide content, but it increased browning and 5-hydroxymethylfurfural content compared to the control. When increasing the doses of sodium and ammonium bicarbonate from 1 to 3 g/100 g of raw material, the acrylamide content of samples did not change significantly, although adding sodium bicarbonate significantly reduced the acrylamide content as a control. These research results showed that using about 1 g/100 g raw material sodium bicarbonate rather than ammonium bicarbonate and as little frying oil as possible use during the production of coated and fried meat results in lower contents of 5-hydroxymethylfurfural and acrylamide. [ABSTRACT FROM PUBLISHER]

The objectives of this study were to define the phenolic and fatty acid profiles, anticholinesterase, antioxidant, antimicrobial activities, and total phenolic-flavonoid contents ofLycopsis orientalisandTragopogon latifoliusvar.angustifoliuswhich have been used as food source and food supplement in Anatolia and have never been examined before. Rosmarinic and quinic acids (21.11 and 11.46 mg g–1extract, respectively) were found to be the most abundant constituents inL. orientalisandT. latifoliusvar.angustifoliusamong the studied 27 compounds by liquid chromatography tandem mass spectrometry. In the fatty acid compositions ofL. orientalisandT. latifoliusvar.angustifoliusthat were determined by gas chromatography mass spectrometry, oleic (29.1%) and palmitic (28.7%) acids were identified as the major components, respectively. The high antioxidant activity of the methanol extract ofL. orientalisshows parallelism to its rosmarinic acid content. Besides, this extract showed medium anticholinesterase activity. The results of the present study proves that theL. orientalismight also be used as a food source due to its high phenolic acid content and strong antioxidant property. [ABSTRACT FROM AUTHOR]

Protein fractions were extracted from pumpkin (Cucurbita maxima) seeds with deionized water, salt solution, and alkali solution, and characterized under alkaline (pH 8) and ionic strength conditions for protein solubility, interfacial pressure, and functional properties. The supernatants obtained from the protein fractions after hydration and centrifugation were designed deionized water supernatant, salt solution supernatant, and alkali solution supernatant. All protein fractions showed poor foamability and very low stability. The designed deionized water supernatant presented the highest emulsifying properties. In terms of stability, designed deionized water supernatant emulsions flocculate during storage but with low rates of coalescence compared to the two other fractions. [ABSTRACT FROM AUTHOR]

There is reason to question some of the published thermal conductivity data for particulate foods. It is argued in this article, based on thermal conductivity bounds analysis, that the thermal conductivity of particulate foods should range between 0.03 W m–1K–1and 0.30 W m–1K–1(provided the porosity is greater than 25%), and that any data outside this range should be rejected. This argument was supported by data for five foods measured as part of this study (cocoa powder, corn starch, whole milk powder, sucrose, and wheat flour), and the majority of published data for particulate foods do indeed fall within this range. The geometric model was found to provide the most accurate thermal conductivity predictions of the models considered, and is recommended for use in first approximation predictions. [ABSTRACT FROM AUTHOR]

The concentrations of eight mineral elements were determined by inductively coupled plasma-atomic emission spectrometry in 48 grape wine samples to distinguish the wine origins from three districts in China. The results of principal component analysis indicated that the samples from Yinchuan city could be separated from Penglai and Changli cities. The samples could be clustered into three groups according to region of origin by cluster analysis with only two miss-cluster. The stepwise method of discrimination analysis with three mineral elements was able to 100% classify the original groups of all samples. Sr and Mn are characteristic elements for wines originating from Yinchuan city and Changli city, respectively, as determined from the results of Duncan multiple comparisons on the concentrations of Mn and Sr. [ABSTRACT FROM PUBLISHER]

Wheat grass powder contains various antioxidant compounds and has excellent antioxidant activity. Wheat grass powder was added at 0, 2.5, 5.0, and 7.5% levels by replacing wheat flour to make muffins namely control, WG2.5, WG5.0, and WG7.5. The viscosity in the muffin batter, hardness, chewiness, protein, total dietary fiber, ash, and total phenolic content of baked muffins increased with increasing wheat grass powder levels. The volume, cohesiveness, springiness, and color (L, a, bvalues) of samples showed a reverse trend. Sensory testing of WG7.5 showed lower acceptability while WG5.0 had the maximum score (8.4) as compared to other levels. [ABSTRACT FROM PUBLISHER]

Principal component analysis and hierarchical cluster analysis were applied to investigate physicochemical and instrumental textural properties of fresh kashar cheese. Four different principal components sufficiently explained the variability in the cheese samples. In addition, hierarchical cluster analysis was performed to group the kashar cheese samples regarding physicochemical and instrumental textural properties. Instrumental textural properties indicated greater variability than chemical composition of cheese samples. Principal component analysis revealed that color parameters were positively correlated with textural and chemical parameters. The results of this study revealed that other parameters rather than chemical composition would be effective on the instrumental textural properties. It was proved that principal component analysis was a very effective statistical tool to determine quality of cheese samples. According to the principal component analysis and hierarchical cluster analysis results, the attributes defining the kashar cheese samples were determined to be primarily the texture profile analysis parameters. [ABSTRACT FROM PUBLISHER]

In the present investigation, biochemical changes in dressed and frozen storedPriacanthus hamrurand their influence on quality of fish sausage have been studied. During the frozen storage period of five months, moisture content decreased and led to the increment on other proximate constituents due to percentage balance. Quality indices such as total volatile base nitrogen and trimethyl amine nitrogen increased significantly (P< 0.05) and reached 44.80 mg N/100 g and 22.00 mg N/100 g of meat, respectively. Non-protein nitrogenous contents were found to decrease due to the loss in thaw drip. Lipid freshness parameters such as peroxide value and free fatty acid value increased and resulted in reduced extractability of salt soluble proteins. Gel strength of fish sausage decreased significantly (P< 0.05) during the storage period and this was also supported by the folding test. Increments in the expressible moisture content clearly indicated the loss of protein functionality, like water holding ability, due to denaturation during frozen storage. From the sensory evaluation, dressedP. hamrurcan be stored frozen without any cryoprotective and preservative agents up to four months when it is intended for the preparation of fish sausage and this was also evidence from the changes in biochemical constituents. [ABSTRACT FROM PUBLISHER]

The texture profile analysis and functional properties of gelatin from fresh water fish (carps) and porcine skin were measured. Texture profile analysis revealed that the porcine gelatin showed significantly higher values for hardness, springiness, cohesiveness, gumminess, and chewiness than carp skin gelatin (p < 0.05). The bloom strength of gelatin from a porcine source was higher (466.40 g) than carp skin. The solubility profile of gelatin from carps and porcine as function of sodium chloride concentration indicated a maximum solubility at 0.3 M. The relationship between emulsion capacity values and concentration of proteins were found to be inversedin all of the gelatin samples. [ABSTRACT FROM AUTHOR]

An automatic algorithm based on computer vision to determine three size indicators of banana, namely length, ventral straight length, and arc height, respectively, was developed in this article. The automatic algorithm calculated these indicators by three steps. First, banana was marked by image pre-processing. Second, the Five Points Method as the core part of the automatic algorithm was used to locate five points at the edge of banana. Finally, the Euclidean distances between two certain points were calculated to determine these indicators. The three size indicators of 28 bananas with slightly curved, curved, and end-straight shape were determined using the manual method, semi-automatic method, and automatic method, respectively. Results demonstrated that the automatic method was more precise with lower standard deviations and more accurate with a percent difference within 16 and 22% for the length and the ventral straight length, respectively. In conclusion, the automatic algorithm was acceptable for banana size determination. [ABSTRACT FROM AUTHOR]

Semitendinosusmuscles were cooked in a steam-assisted hybrid oven and also convection ovens at three different oven temperatures (180, 210, and 240°C) until three different end point temperatures [65°C (medium-rare), 72°C (medium), 80°C (medium-well)] were reached. Textural properties of cooked beef were investigated by the Warner Bratzler shear test and texture profile analysis. Cooking loss and free moisture content of muscle tissue was determined for each cooking condition. In addition, sensory analysis was carried out in order to compare with the instrumental results and correlations between instrumental texture parameters and sensory results. Steam-assisted hybrid oven cooking of beef resulted in a tougher texture, higher cooking loss, and lower free moisture content than convection cooking. High correlation coefficients (r2> 0.70) were observed between instrumental texture measurements and sensory results for all ovens, especially in terms of tenderness. The free moisture content and adhesiveness values were also correlated well with juiciness (r2> 0.70) for all oven types. [ABSTRACT FROM AUTHOR]