SciCombinator

Discover the most talked about and latest scientific content & concepts.

Journal: Journal of the science of food and agriculture

28

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.

Concepts: Acid, Milk, Cattle, Lactic acid, Pasteurization, Cheese, Volatile, Greece

28

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.

Concepts: Color, Hypothesis, Negative feedback, Food coloring

28

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.

Concepts: Fat, Cyperus rotundus, Essential oil, Oil, Oils, Cyperus esculentus, Cyperus

28

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.

Concepts: Condensed matter physics, Chromatography, High performance liquid chromatography, Analytical chemistry, Honey, Separation process, Phases of matter, Monofloral honey

28

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.

Concepts: Water, Hydrogen, Sunlight, Carbon monoxide, Modified atmosphere, Packaging, Pomegranate, Aril

28

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.

Concepts: Cantaloupe, Phytochemical, 1-Methylcyclopropene

28

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.

Concepts: Environment, Natural environment, Pollution, Environmentalism, Fungiculture, Pleurotus eryngii, Oyster mushroom

28

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.

Concepts: Wine, Oenology, Acids in wine, Coccinellidae, Harmonia axyridis, Coccinella septempunctata, Biological pest control agents, Coccinella

28

Consumption of pulse crops, including field pea, is considered effective for a healthy diet. Hulls (seed coats) play an important role for protection of the cotyledon and embryo, but also as mediating positive effects on health outcomes. The biochemical attributes of field pea hulls were thus assessed to determine the occurrence of specific phytochemicals and their genotypic variability.

Concepts: Genetics, Health, Nutrition, Pea, Fabaceae, Seed, Legume, Bean

28

Kefir, a traditional fermented milk composed of microbial symbionts, is reported to have various health benefits such as anti-tumour, anti-inflammatory, anti-neoplastic and pro-digestive effects. In this study, to elucidate the effects of kefir on adipocyte differentiation and lipid accumulation, three fractions were prepared from kefir culture broth. The inhibitory effects of kefir liquid culture broth fraction (Fr-1), soluble fraction (Fr-2) and insoluble fraction (Fr-3), prepared by sonication of kefir solid culture broth, on adipocyte differentiation in 3T3-L1 preadipocytes were examined.

Concepts: DNA, Gene expression, Archaea, Transcription, Milk, Temperature, Fraction, Kefir