Agata Wojciechowicz-Budzisz, Pavel Skřivan, M. Sluková, I. Švec, Ewa Pejcz, Joanna Harasym
{"title":"Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study","authors":"Agata Wojciechowicz-Budzisz, Pavel Skřivan, M. Sluková, I. Švec, Ewa Pejcz, Joanna Harasym","doi":"10.3390/foods2023-15025","DOIUrl":"https://doi.org/10.3390/foods2023-15025","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319454","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}
Nicola Novello, Joel B. Johnson, K. Walsh, Haydee E. Laza, M. Naiker
{"title":"Potential Implications of Elevated CO2 on Physiochemical Parameters in Peanut (Arachis hypogaea L.) Genotypes","authors":"Nicola Novello, Joel B. Johnson, K. Walsh, Haydee E. Laza, M. Naiker","doi":"10.3390/foods2023-15115","DOIUrl":"https://doi.org/10.3390/foods2023-15115","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319455","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":"Production of Protein Hydrolysates from Spent Coffee Grounds via Microwave, Enzymatic, and Subcritical Water Extractions and Their Combination","authors":"Panusorn Hunsub, Somkiat Ngamprasertsith, Nattapong Prichapan, Winatta Sakdasri, A. Karnchanatat, Ruengwit Sawangkeaw","doi":"10.3390/foods2023-15029","DOIUrl":"https://doi.org/10.3390/foods2023-15029","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319472","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}
Y. Barrios-Rodríguez, Marta Igual-Ramo, J. Martínez-Monzó, P. García-Segovia
{"title":"Effect of Food 3D Printing Process on the Rheological Properties of Rice Protein Printing Inks","authors":"Y. Barrios-Rodríguez, Marta Igual-Ramo, J. Martínez-Monzó, P. García-Segovia","doi":"10.3390/foods2023-15061","DOIUrl":"https://doi.org/10.3390/foods2023-15061","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319323","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 develop an enriched fermented milk, an experimental design was used in the first step by combining Lactiplantibacillus plantarum (isolated from oenological matrix) and Bifidobacterium animalis subsp. lactis strains, at different inoculum levels (4, 5 and 6 log CFU/mL) and temperatures (30, 35 and 40 ◦ C) to study the effects on the acidification. Then, for the realization of the yoghurt-like drink, 5 log CFU/mL of both strains was inoculated in milk + 10% honey at 35 ◦ C for 24 h; the fermented milk was stored at 4 ◦ C for 50 days. The microbial concentrations were always >8 log CFU/mL.
{"title":"Yoghurt-Like Drink Enriched with Lactobacilli and Bifidobacteria","authors":"Annalisa d’Amelio, C. Altieri, D. Campaniello","doi":"10.3390/foods2023-15099","DOIUrl":"https://doi.org/10.3390/foods2023-15099","url":null,"abstract":": To develop an enriched fermented milk, an experimental design was used in the first step by combining Lactiplantibacillus plantarum (isolated from oenological matrix) and Bifidobacterium animalis subsp. lactis strains, at different inoculum levels (4, 5 and 6 log CFU/mL) and temperatures (30, 35 and 40 ◦ C) to study the effects on the acidification. Then, for the realization of the yoghurt-like drink, 5 log CFU/mL of both strains was inoculated in milk + 10% honey at 35 ◦ C for 24 h; the fermented milk was stored at 4 ◦ C for 50 days. The microbial concentrations were always >8 log CFU/mL.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"117 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319344","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}
Olga María Bonilla-Luque, Arícia Possas, Ú. Gonzales-Barrón, V. Cadavez, Youssef Ezzaky, Antonio Valero
: Artisanal fermented products constitute a worthwhile source of autochthonous lactic acid bacteria (LAB) with biopreservative, technological and organoleptic potential. This study aimed to characterize the fate of autochthonous LAB in artisanal goat’s raw milk fresh cheeses at different temperatures by using an omnibus (one-step) modeling strategy. Lab-scale cheese prototypes (10 g) were artisanally elaborated from goat’s raw milk and stored at 4, 12, 18 and 25 ◦ C. LAB were enumerated (ISO:15214) during cheeses shelf-life. Growth models were fitted to the data, producing maximum growth rates averaging 0.345 ± 0.162 and 3.338 ± 0.907 ln CFU/g/d at 4 and 25 ◦ C, respectively, and population increases averaged 3.388 ± 0.203 and 7.877 ± 1.480 ln CFU/g. The omnibus modeling approach allowed for the definition of a general model that describes autochthonous LAB growth with a correlation coefficient of 0.991 between experimental and estimated data. These results contribute to the better understanding of autochthonous LAB in artisanal cheeses for their further use as potential new-generation biopreservatives.
{"title":"Describing the Fate of Autochthonous Lactic Acid Bacteria in Artisanal Goat’s Raw Milk Cheeses during Storage: An Omnibus Modelling Approach","authors":"Olga María Bonilla-Luque, Arícia Possas, Ú. Gonzales-Barrón, V. Cadavez, Youssef Ezzaky, Antonio Valero","doi":"10.3390/foods2023-15100","DOIUrl":"https://doi.org/10.3390/foods2023-15100","url":null,"abstract":": Artisanal fermented products constitute a worthwhile source of autochthonous lactic acid bacteria (LAB) with biopreservative, technological and organoleptic potential. This study aimed to characterize the fate of autochthonous LAB in artisanal goat’s raw milk fresh cheeses at different temperatures by using an omnibus (one-step) modeling strategy. Lab-scale cheese prototypes (10 g) were artisanally elaborated from goat’s raw milk and stored at 4, 12, 18 and 25 ◦ C. LAB were enumerated (ISO:15214) during cheeses shelf-life. Growth models were fitted to the data, producing maximum growth rates averaging 0.345 ± 0.162 and 3.338 ± 0.907 ln CFU/g/d at 4 and 25 ◦ C, respectively, and population increases averaged 3.388 ± 0.203 and 7.877 ± 1.480 ln CFU/g. The omnibus modeling approach allowed for the definition of a general model that describes autochthonous LAB growth with a correlation coefficient of 0.991 between experimental and estimated data. These results contribute to the better understanding of autochthonous LAB in artisanal cheeses for their further use as potential new-generation biopreservatives.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319492","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}
Georgios Kiouranakis, Zacharias Ioannou, S. Papanikolaou, D. Sarris
{"title":"Social Research: How People Receive Information Related to Sustainability/Circular Economy, Their Perception, and Purchase Options: A Survey Based on the Island of Lemnos","authors":"Georgios Kiouranakis, Zacharias Ioannou, S. Papanikolaou, D. Sarris","doi":"10.3390/foods2023-15030","DOIUrl":"https://doi.org/10.3390/foods2023-15030","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319503","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":"Chinese Medicinal Plants with Antiviral Activities for Treatment of the Common Cold and Flu","authors":"M. H. Shahrajabian, Wenli Sun","doi":"10.3390/foods2023-15058","DOIUrl":"https://doi.org/10.3390/foods2023-15058","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319523","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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