Pub Date : 2024-04-05DOI: 10.1007/s00217-024-04511-1
Jyoti Narwal, R. Yadav, B. S. Yadav
{"title":"Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum)","authors":"Jyoti Narwal, R. Yadav, B. S. Yadav","doi":"10.1007/s00217-024-04511-1","DOIUrl":"https://doi.org/10.1007/s00217-024-04511-1","url":null,"abstract":"","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140739054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-04DOI: 10.1007/s00217-024-04519-7
Zuzanna Posadzka, Karolina Pycia, J. Kaszuba
{"title":"Comparison of the baking value of wholegrain flours from different wheat types and pigmentation","authors":"Zuzanna Posadzka, Karolina Pycia, J. Kaszuba","doi":"10.1007/s00217-024-04519-7","DOIUrl":"https://doi.org/10.1007/s00217-024-04519-7","url":null,"abstract":"","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140743799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-04DOI: 10.1007/s00217-024-04523-x
Yaxian Mo, Jiaqi Ma, Xinyu Zhang, Guanghua Zhao, J. Zang
{"title":"Peptide gelation contributes to the tenderness and viscoelasticity of candy abalone","authors":"Yaxian Mo, Jiaqi Ma, Xinyu Zhang, Guanghua Zhao, J. Zang","doi":"10.1007/s00217-024-04523-x","DOIUrl":"https://doi.org/10.1007/s00217-024-04523-x","url":null,"abstract":"","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140743891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-04DOI: 10.1007/s00217-024-04512-0
M. González-Lázaro, E. Pérez-Álvarez, I. Sáenz de Urturi, S. Marín-San Román, R. Murillo-Peña, T. Garde‐Cerdán
{"title":"Influence of methyl jasmonate and methyl jasmonate plus urea foliar applications on amino acids composition throughout ‘Tempranillo’ grape ripening over two seasons","authors":"M. González-Lázaro, E. Pérez-Álvarez, I. Sáenz de Urturi, S. Marín-San Román, R. Murillo-Peña, T. Garde‐Cerdán","doi":"10.1007/s00217-024-04512-0","DOIUrl":"https://doi.org/10.1007/s00217-024-04512-0","url":null,"abstract":"","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140746384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-04DOI: 10.1007/s00217-024-04516-w
Tahsin Uygun, M. Ozguven
{"title":"Determination of tomato leafminer: Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) damage on tomato using deep learning instance segmentation method","authors":"Tahsin Uygun, M. Ozguven","doi":"10.1007/s00217-024-04516-w","DOIUrl":"https://doi.org/10.1007/s00217-024-04516-w","url":null,"abstract":"","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140742978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-03DOI: 10.1007/s00217-024-04518-8
Ketlin Schneider, Wilson Taybar Assumpção, Cristian Soldi, Miguel Pedro Guerra
{"title":"Evidence of 2-methoxypyrazine reduction in cabernet sauvignon wines via spontaneous fermentation","authors":"Ketlin Schneider, Wilson Taybar Assumpção, Cristian Soldi, Miguel Pedro Guerra","doi":"10.1007/s00217-024-04518-8","DOIUrl":"https://doi.org/10.1007/s00217-024-04518-8","url":null,"abstract":"","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140749133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-01DOI: 10.1007/s00217-024-04504-0
Li Li
{"title":"Effects of high-pressure thawing on the quality and myofibrillar protein denaturation of Atlantic salmon","authors":"Li Li","doi":"10.1007/s00217-024-04504-0","DOIUrl":"https://doi.org/10.1007/s00217-024-04504-0","url":null,"abstract":"","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140758583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Influence of benzothiadiazole on isoprene metabolism and aroma accumulation in Chardonnay grapes (Vitis vinifera L.) during development","authors":"Yuqi Han, Jianfeng Wang, Chunxian Chen, Ruwen Guan, Yu Zhang, Yumei Jiang","doi":"10.1007/s00217-024-04503-1","DOIUrl":"https://doi.org/10.1007/s00217-024-04503-1","url":null,"abstract":"","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140773527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-01DOI: 10.1007/s00217-023-04457-w
Abstract
The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of texture analysis, rheology, water activity, fatty acid composition, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The vegan sample (i.e., the milk-less one) showed lower values of hardness and adhesiveness as well as a larger peak in the melting behavior at the calorimetric evaluation (DSC). Moreover, the absence of milk resulted in the halving of the yield stress and a decrease in both the apparent and Casson’s viscosity. In the sample of chocolate with less sucrose, the peak temperatures measured at the DSC indicate crystallization of cocoa butter in its best form (Vβ2), unlike in dark chocolate, due to the different sugar composition. Similarly, the Casson yield stress (τ0), increased significantly (almost 70%), with the substitution of sugar. Finally, the results of NMR FFC relaxometry made it possible to identify aggregates of different sizes, laying the basis for its use as a rapid, non-destructive method for chocolate analysis.
{"title":"Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC","authors":"","doi":"10.1007/s00217-023-04457-w","DOIUrl":"https://doi.org/10.1007/s00217-023-04457-w","url":null,"abstract":"<h3>Abstract</h3> <p>The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of texture analysis, rheology, water activity, fatty acid composition, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The vegan sample (i.e., the milk-less one) showed lower values of hardness and adhesiveness as well as a larger peak in the melting behavior at the calorimetric evaluation (DSC). Moreover, the absence of milk resulted in the halving of the yield stress and a decrease in both the apparent and Casson’s viscosity. In the sample of chocolate with less sucrose, the peak temperatures measured at the DSC indicate crystallization of cocoa butter in its best form (Vβ<sub>2</sub>), unlike in dark chocolate, due to the different sugar composition. Similarly, the Casson yield stress (τ<sub>0</sub>), increased significantly (almost 70%), with the substitution of sugar. Finally, the results of NMR FFC relaxometry made it possible to identify aggregates of different sizes, laying the basis for its use as a rapid, non-destructive method for chocolate analysis.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140097596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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