Journal: Journal of the science of food and agriculture
143
Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations
- OPEN
- Journal of the science of food and agriculture
- Published about 4 years ago
- Discuss
Diet implementation with insect meal arouses increased attention in aquaculture considering the advantages of this new protein source. The effect of Hermetia illucens meal (HI) inclusion in diets on rainbow trout physical-chemical and sensory properties was evaluated. Three diets were prepared: HI0, HI25, HI50, with 0, 25 and 50% of HI replacing fish meal, respectively. Fillet sensory profiles were described by descriptive analysis (DA) and Temporal Dominance of Sensation (TDS) methods. Cooking Loss, WB-Shear Force, proximate analysis, fatty acid composition were also determined.
28
Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese
- Journal of the science of food and agriculture
- Published about 8 years ago
- Discuss
Kopanisti is a Protected Designation of Origin (PDO) traditional soft Greek cheese manufactured exclusively in the Cycladic island complex. It is made from raw bovine, ovine or caprine milk or a mixture of them without the addition of any lactic acid cultures. It has a spreadable texture, an intense salty and peppery taste and a strong flavour. Although Kopanisti cheese has properties similar to those of mould-ripened cheeses, its volatile compound content has never been reported. In this study the volatile compound content and lipolysis level of ten commercial Kopanisti samples were investigated.
28
Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines
- Journal of the science of food and agriculture
- Published about 8 years ago
- Discuss
Sauvignon blanc wines are produced under a wide variety of winemaking conditions, some of which include different fruit-ripening levels, cold soaks and the use of fining agents and inert gases. Anecdotal evidence suggests that sensory variations among these wines may have to do with their phenolic composition and concentration. Therefore the aim of this work was to study the effects of different winemaking conditions typically used in Chile on the phenolic composition and concentration of Sauvignon blanc wines.
28
The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products
- Journal of the science of food and agriculture
- Published about 8 years ago
- Discuss
The aim of this experiment was to select a pool of potential red/pink natural colour candidates and evaluate their stability during ultrahigh-temperature (UHT) processing and subsequent storage and to compare their behaviour against the artificial colour erythrosine. It was hypothesised that heat processing and post-treatment storage conditions would have a negative effect on the stability of the natural colourants.
28
Volatile constituents of roasted tigernut oil (Cyperus esculentus L.)
- Journal of the science of food and agriculture
- Published over 8 years ago
- Discuss
Volatile compounds play a key role in determining the sensory appreciation of vegetable oils. In this study a systematic evaluation of odorants responsible for the characteristic flavour of roasted tigernut oil was carried out.
28
High-performance liquid chromatographic phenolic compound fingerprint for authenticity assessment of honey
- Journal of the science of food and agriculture
- Published over 8 years ago
- Discuss
Phenolic compound profiles of 20 honeys of different botanical origin (eucalyptus, citrus, chestnut and linden) were obtained by high-performance liquid chromatography with ultraviolet detection after solid phase extraction, in order to evaluate the effectiveness of the fingerprint method for monofloral honey discrimination.
28
Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils
- Journal of the science of food and agriculture
- Published over 8 years ago
- Discuss
In recent years there has been increasing consumer pressure to avoid the use of agrochemicals such as chlorine on fresh plant products for extending their shelf life. The combined use of eco-sustainable techniques may be an alternative. The effect of hot water (HW), ultraviolet-C (UV-C) light and high oxygen packaging (HO) on the overall quality of fresh-cut pomegranate arils stored under modified atmosphere packaging (MAP) for up to 14 days at 5 °C was studied.
28
1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe
- Journal of the science of food and agriculture
- Published over 8 years ago
- Discuss
Orange-fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh-cut processing enhances ethylene-mediated quality losses. Post-cutting 1-methylcyclopene (1-MCP) application to fresh-cut cantaloupe was evaluated for its effects on quality attributes, phytochemical content and aroma volatiles.
28
An environmentally friendly and cost effective technique for the commercial cultivation of oyster mushroom [Pleurotus florida (Mont.) Singer]
- Journal of the science of food and agriculture
- Published over 8 years ago
- Discuss
The existing protocol for the cultivation of oyster mushroom (Pleurotus florida) in polyethylene bags leads to environmental pollution amounting to 18 g of polyethylene per 450 g of mushroom, which is the average biological efficiency achieved from a bag. Thus the projected annual global pollution amounts to 2 million tones, corresponding to the production of 48 million tones. Experiments were conducted at Kerala Agricultural University, India, to formulate an oyster mushroom cultivation strategy that reduces this pollution level.
28
Occurrence and contribution of alkyl methoxypyrazines in wine tainted by Harmonia axyridis and Coccinella septempunctata
- Journal of the science of food and agriculture
- Published over 8 years ago
- Discuss
Ladybug taint (LBT) is a wine fault caused by the inadvertent incorporation of ladybeetles to the wine during the winemaking process. Harmonia axyridis, also known as the multicolored Asian lady-beetle (MALB), was the only species considered responsible for causing the taint. A second species, Coccinella septempunctata (7 Spot), has recently also been implicated. The main objectives of this study were to identify and quantify the compounds associated with ladybug taint of white and red wine from these two Coccinellidae species (Harmonia axyridis and Coccinella septempunctata), and determine the most odor-active compounds in LBT-affected wines.