Arai, Nayuta Miyake, Masafumi Yamamoto, Kengo Kajiwara, Itsuro Hosoya, Naoki
Published in
Foods (Basel, Switzerland)
Many methods based on acoustic vibration characteristics have been studied to indirectly assess fruit ripeness via fruit firmness. Among these, the frequency of the 0S2 vibration mode measured on the equator has been examined, but soft-flesh fruit do not show the 0S2 vibration mode. In this study, a Rayleigh wave is generated on a soft mango fruit ...
Montemurro, Marco Pontonio, Erica Coda, Rossana Rizzello, Carlo Giuseppe
Published in
Foods (Basel, Switzerland)
Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time s...
Mella, Camila Quilaqueo, Michelle Zúñiga, Rommy N Troncoso, Elizabeth
Published in
Foods (Basel, Switzerland)
The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogeniz...
Escuredo, Olga Rodríguez-Flores, María Shantal Meno, Laura Seijo, María Carmen
Published in
Foods (Basel, Switzerland)
There is an increase in the consumption of natural foods with healthy benefits such as honey. The physicochemical composition contributes to the particularities of honey that differ depending on the botanical origin. Botanical and geographical declaration protects consumers from possible fraud and ensures the quality of the product. The objective o...
Terlouw, E M Claudia Deiss, Véronique Astruc, Thierry
Published in
Foods (Basel, Switzerland)
A total of thirty pigs were experimentally slaughtered using gas (80% CO2 in air, 90 s; 30% CO2/70% N2O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress and/or muscle contractions. The specific effects of the stunning method were studied by limiting pre-stunning physical...
Pereira, Tatiana Barroso, Sónia Gil, Maria M
Published in
Foods (Basel, Switzerland)
An important factor in consumers' acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel a...
Bertoz, Valentina Purcaro, Giorgia Conchione, Chiara Moret, Sabrina
Published in
Foods (Basel, Switzerland)
Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental and processing contaminants, which may contaminate vegetable oils due to atmospheric fall-out or bad production practices. Due to their carcinogenic and toxic effects, surveillance schemes and mitigation strategies are needed to monitor human exposure to PAHs. In particular, due t...
Wongprawmas, Rungsaran Mora, Cristina Pellegrini, Nicoletta Guiné, Raquel P F Carini, Eleonora Sogari, Giovanni Vittadini, Elena
Published in
Foods (Basel, Switzerland)
Healthy food choices are crucial for a healthy lifestyle. However, food choices are complex and affected by various factors. Understanding the determinant factors affecting food choices could aid policy-makers in designing better strategies to promote healthy food choices in the general public. This study aims to evaluate the food choice motivation...
De Santis, Diana Bellincontro, Andrea Forniti, Roberto Botondi, Rinaldo
Published in
Foods (Basel, Switzerland)
Red Cesanese wine grapes, picked at around 22-23 °Brix, were treated with gas ethylene (500 mg L-1) for 15, 24, and 36 h, or air at 20 °C and 95-100% relative humidity (R.H.), then analysed for titratable acidity, sugar content, pH, total phenols, total and specific anthocyanins, and volatile compounds. Ethylene treatments increased the polyphenol ...
Bielecka, Joanna Markiewicz-Żukowska, Renata Nowakowski, Patryk Grabia, Monika Puścion-Jakubik, Anna Mielcarek, Konrad Gromkowska-Kępka, Krystyna Joanna Soroczyńska, Jolanta Socha, Katarzyna
Published in
Foods (Basel, Switzerland)
Rice is one of the most commonly consumed grains. It could be a good source of nutrients in a diet, but its consumption could also contribute to exposure to toxic elements. All rice products available on the Polish market are imported, which may pose a particular concern as to the safety of their consumption. The aim of our study was to estimate th...
