S. Barkaoui, J. Madureira, S. C. Verde, N. Boudhrioua
{"title":"Consumption of irradiated foods: strawberries case study","authors":"S. Barkaoui, J. Madureira, S. C. Verde, N. Boudhrioua","doi":"10.48130/fmr-2023-0020","DOIUrl":"https://doi.org/10.48130/fmr-2023-0020","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"404 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77429622","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}
Adrielle Aparecida Paulista Ribeiro, R. C. Sanfelice, G. Malpass, M. H. Okura, Ana Claudia Granato Malpass
{"title":"Shelf life and sensory analysis comparison of alginate and chitosan edible coating incorporating avocado extract applied to minimally processed apples","authors":"Adrielle Aparecida Paulista Ribeiro, R. C. Sanfelice, G. Malpass, M. H. Okura, Ana Claudia Granato Malpass","doi":"10.48130/fmr-2023-0026","DOIUrl":"https://doi.org/10.48130/fmr-2023-0026","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85254539","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}
Olipriya Biswas, P. Kandasamy, P. K. Nanda, S. Biswas, J. Lorenzo, Annada Das, Laura Alessandroni, Melisa Lamri, A. Das, M. Gagaoua
{"title":"Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products","authors":"Olipriya Biswas, P. Kandasamy, P. K. Nanda, S. Biswas, J. Lorenzo, Annada Das, Laura Alessandroni, Melisa Lamri, A. Das, M. Gagaoua","doi":"10.48130/fmr-2023-0005","DOIUrl":"https://doi.org/10.48130/fmr-2023-0005","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84127934","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}
To analyze the flavor components in 17 commercially available wine samples from seven grape varieties (Cabernet Sauvignon, Cabernet Gernischt, Shiraz, Merlot, Pinot Noir, Tempranillo and Chardonnay), comprehensive flavor characterization, volatile and non-volatile compounds of grape wines were evaluated by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose), electronic tongue (E-tongue), high performance liquid chromatography (HPLC) and automatic amino acids analyzer. According to GC-MS analysis, a total of 86 volatile compounds were identified, mainly including alcohols, esters, phenols, terpenes and norisoprenoids. Results showed that significant differences of contents of free amino acids and radar fingerprint chart of E-tongue technology were recorded for the 17 grape wines. Moreover, principal component analysis (PCA) of E-nose and E-tongue were used to distinguish the different grape wines effectively, with the cumulative contribution rate accounting for 92.33% and 91.78%, respectively. The results prove that sensors W2S and W1W in the E-nose for wines have a higher influence in the current pattern file. The most abundant phenol in 17 wine samples is catechin. The differences in species and contents of volatile and non-volatile substances give the unique flavor of different grape wines. The results demonstrated that the above mentioned equipment are useful for in-depth grape wine flavor analysis.
{"title":"Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue","authors":"Xia Fan, L. Pan, Rongshun Chen","doi":"10.48130/fmr-2023-0009","DOIUrl":"https://doi.org/10.48130/fmr-2023-0009","url":null,"abstract":"To analyze the flavor components in 17 commercially available wine samples from seven grape varieties (Cabernet Sauvignon, Cabernet Gernischt, Shiraz, Merlot, Pinot Noir, Tempranillo and Chardonnay), comprehensive flavor characterization, volatile and non-volatile compounds of grape wines were evaluated by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose), electronic tongue (E-tongue), high performance liquid chromatography (HPLC) and automatic amino acids analyzer. According to GC-MS analysis, a total of 86 volatile compounds were identified, mainly including alcohols, esters, phenols, terpenes and norisoprenoids. Results showed that significant differences of contents of free amino acids and radar fingerprint chart of E-tongue technology were recorded for the 17 grape wines. Moreover, principal component analysis (PCA) of E-nose and E-tongue were used to distinguish the different grape wines effectively, with the cumulative contribution rate accounting for 92.33% and 91.78%, respectively. The results prove that sensors W2S and W1W in the E-nose for wines have a higher influence in the current pattern file. The most abundant phenol in 17 wine samples is catechin. The differences in species and contents of volatile and non-volatile substances give the unique flavor of different grape wines. The results demonstrated that the above mentioned equipment are useful for in-depth grape wine flavor analysis.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88230497","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}
{"title":"Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review","authors":"Ke Wang, Yan Li, Jingxin Sun","doi":"10.48130/fmr-2023-0001","DOIUrl":"https://doi.org/10.48130/fmr-2023-0001","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90850327","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}
{"title":"An Aqueous-Two Phase Extraction System for Partitioning of Anthocyanins from Red Cabbage","authors":"Adam Abdoulaye, Seçil Önal","doi":"10.48130/fmr-2023-0028","DOIUrl":"https://doi.org/10.48130/fmr-2023-0028","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"231 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135400396","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}
Ahmed Raza Sidhu, Saba Naz, Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro, Abdul Rauf Khaskheli, Zafar Ali, Hina Daud Memon, Hadia Shoaib, Habib ur Rehman Mahesar
{"title":"Effect of storage at elevated temperature on the quality and stability of different almond oils: A comprehensive study","authors":"Ahmed Raza Sidhu, Saba Naz, Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro, Abdul Rauf Khaskheli, Zafar Ali, Hina Daud Memon, Hadia Shoaib, Habib ur Rehman Mahesar","doi":"10.48130/fmr-2023-0030","DOIUrl":"https://doi.org/10.48130/fmr-2023-0030","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135440646","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}
{"title":"The extraction of soluble proteins aids salt swelling of pork meat","authors":"P. Purslow, L. Pouzo, María I. Palacio","doi":"10.48130/fmr-2023-0011","DOIUrl":"https://doi.org/10.48130/fmr-2023-0011","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74847719","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}
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