Showing papers in "International Journal of Food Properties in 2020"
TL;DR: Basil (Ocimum basilicum) is one of the most important crops with essential oils as well as polyphenols, phenolics, flavonoids and phenolic acids as mentioned in this paper.
Abstract: Basil (Ocimum basilicum) is one of the most important crops with essential oils as well as polyphenols, phenolics, flavonoids and phenolic acids. This annual plant belongs to mint family, and indig...
100 citations
TL;DR: Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the promising non-thermal technologies with the great potential for microbial and enzymes inactivation as mentioned in this paper.
Abstract: Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the promising non-thermal technologies with the great potential for microbial and enzymes inactivation, sh...
44 citations
TL;DR: The effect of diet compounds on physical and mental health has been extensively studied in the literature as mentioned in this paper, and much attention has been recently given to the effect of food compounds on health.
Abstract: Much attention has been recently given to the effect of diet compounds on physical and mental health. Gallic acid is a phenolic compound with antioxidant activity. This compound is widely presented...
37 citations
TL;DR: In this paper, the contents of amino acids, fatty acids, polysaccharides, polyphenols, and flavonoids were compared in tartary buckwheat bran and flour before and after baking.
Abstract: In the present study, the contents of amino acids, fatty acids, polysaccharides, polyphenols, and flavonoids were compared in tartary buckwheat bran and flour before and after baking. The results s...
36 citations
TL;DR: The purpose of this study was to examine the feasibility of a machine learning (ML) approach for classifying different types of corn seeds through a digital camera in a natural environment without a complicated laboratory system.
Abstract: Seed purity is an important indicator of crop seed quality. On the other side, corn is an important crop of the modern agricultural industry with more than 40% grain Worldwide production. The purpo...
32 citations
TL;DR: The present review is an attempt to highlight the important nutritional benefits and curative applications of fenugreek as an effectual therapeutic agent against different diseases.
Abstract: Current lifestyle, eating habits, stress, environmental factors and intensive use of synthetic chemicals in food processing and agriculture have radically increased the progression of several human...
30 citations
TL;DR: In this article, the authors examined antioxidant capacity and anticholinergic properties of avocado (Folium perseae) leaves, extracted by water (WEFP) and ethy...
Abstract: In the first stage of the manuscript, we aimed to examine antioxidant capacity and anticholinergic properties of avocado (Folium perseae) leaves. Avocado leaf was extracted by water (WEFP) and ethy...
29 citations
TL;DR: In this paper, the authors assess the effect of encapsulation on the viability and stability of probiotic bacteria under simulated gastrointestinal digestion and thermal conditi cation, and find that encapsulation has a negative effect on probiotic viability.
Abstract: The core objective of the current study was to assess the effect of encapsulation on the viability and stability of probiotic bacteria under simulated gastrointestinal digestion and thermal conditi...
25 citations
TL;DR: This review attempts at gathering data available on the functional properties of sweet potato flour, highlighting their unique properties and potential field of applications and design protocols for the food processing industry, aiming at consumer’s needs.
Abstract: Producing food products from sweet potato flour are very feasible in worldwide due to wide availability, natural color, high-energy, low-protein, good biological activity in the human diet and low ...
25 citations
TL;DR: In this paper, the effect of soaking treatments composed of the sugar alcohols xylitol, polyols, and polyacetyl alcohols was investigated in food products for their unique properties.
Abstract: Sugar alcohols, also known as polyols, have been widely applied in food products for their unique properties. In this work, the effect of soaking treatments composed of the sugar alcohols xylitol, ...
24 citations
TL;DR: In this paper, Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and...
Abstract: Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS), and...
TL;DR: In recent years, the consumers' demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly as mentioned in this paper.
Abstract: In recent years, the consumers’ demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. High pressure homogeni...
TL;DR: In this paper, the cooking properties, lipid oxidation, fatty acid profile, texture, and rheological behavior of fat-reduced frankfurter containing whole banana flour were investigated.
Abstract: This research was undertaken to investigate the cooking properties, lipid oxidation, fatty acid profile, texture, and rheological behavior of fat-reduced frankfurter containing whole banana flour (...
TL;DR: HP3 was an optimal period for harvesting sweet potato leaves, which showed the presence of six caffeoylquinic acids, caffeic acid, and two flavonoids, which were significantly different among different harvest periods.
Abstract: In the present study, the nutritional and phenolic composition as well as the antioxidant activity of sweet potato leaves (SPL) harvested in 3 different periods were determined and compared. Furthe...
TL;DR: Comparing the levels of major antioxidants and antioxidant capacity in four celery leaves and petioles showed that Celery leaves were a better source of natural antioxidants and scavenging free radicals than petiols.
Abstract: The natural bioactive components and antioxidant capacity of leaves and petioles from four celery cultivars (“Benqin”, “Western”, “Baoqin”, and “Majiagou”) were compared and correlated through a no
TL;DR: In this article, a buffalo milk was standardized to 1.2 g fat 100 g−1 milk and was fortified with whey protein concentrates (WPCs) and spirulina.
Abstract: Fresh buffalo milk was standardized to 1.2 g fat 100 g−1 milk. Low-fat, yogurts were fortified with whey protein concentrates (WPCs) 1 g 100 g−1, Ca-caseinates (Ca-Cns) 1 g 100 g−1, and spirulina (...
TL;DR: In this article, high performance liquid chromatography was used to determine the content of free amino acids, nucleotides and orgaes of 18 strong fragrance spices, including cinnamon, coriander and cloves.
Abstract: In order to investigate the taste compounds of 18 strong fragrance spices, high performance liquid chromatography was used to determine the content of free amino acids, nucleotides and orga...
TL;DR: In recent years, the consumers' demands for fruit and vegetable juices (FVJ) such as higher nutritive values, minimal processing and high quality have been growing rapidly as mentioned in this paper.
Abstract: In recent years, the consumers’ demands for fruit and vegetable juices (FVJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. Sonication is considere...
TL;DR: In this paper, visible/near-infrared (Vis/NIR) hyperspectral imaging was used for the non-destructive detection of storage time of strawberries in a supermarket.
Abstract: In this study, visible/near-infrared (Vis/NIR) hyperspectral imaging was used for the nondestructive detection of storage time of strawberries. Storage time was calculated immediately after freshly...
TL;DR: In this paper, Metabolomics coupled with sensory analysis method were applied to chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability, which is one of the main chicken soup characteristics quality factors.
Abstract: Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to ...
TL;DR: The results indicated that the E-nose technique is a reliable instrument to detect the quality of the pomegranate with high precision.
Abstract: The presence of hidden fungal disease inside pomegranate fruit has reduced the price in the trade of the pomegranate. Alternaria spp. is a widespread fungal disease threatening pomegranate quality....
TL;DR: Oats cultivar SGD-81 would be good substitute of fiber and also loaded with other promising functional attributes including total flavonoid contents, total phenolic contents,total flavonol conetnts and anthocyanin contents, indicating great potential for value addition of the oat cultivar.
Abstract: Oats are increasingly recognized as super food owing to the presence of multiple health promoting substances Five indigenous oat cultivars S2000, PD2LV65, SGD2011, Avon and SGD81 were characterize
TL;DR: Different types of monofloral honey are classified based on physicochemical characterization and analysis of phenolic compounds coupled with chemometrics methods to indicate that the botanical origin of the honey affects the profile of flavonoids and Phenolic compounds.
Abstract: Adulteration of honey is a major problem in the food industry. The purpose of the present study was to classify different types of monofloral honey based on physicochemical characterization and ana...
TL;DR: In this paper, complex coacervation between oak protein isolate (OPI) and gum arabic (GA) at different pH values (7.0-1.6) and mixing ratios (8:1 to 1:8 protein: polysaccharide), and a constant...
Abstract: In this research, complex coacervation between oak protein isolate (OPI) and gum arabic (GA) at different pH values (7.0–1.6) and mixing ratios (8:1 to 1:8 protein: polysaccharide), and a constant ...
TL;DR: After germination, the ultrasound-treated sorghum sprouts showed superior profile of phytochemicals that can serve as valuable raw material for producing high-protein functional/weaning foods with low cost.
Abstract: In the recent years, application of ultrasound has been taken into consideration to enhance the nutritive value of processed food products, either by retaining or modulating their phytochemical com...
TL;DR: In this article, the physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated, and they were shown to have bioactive compounds and physical properties.
Abstract: Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving in...
TL;DR: In this article, the effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated.
Abstract: The effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated. Both storage modulus (G’) an...
TL;DR: The findings of the current study may increase the knowledge about the importance of dates in diet and can be utilized as natural antimicrobial agents in the foods industry.
Abstract: Date Palm (Phoenix dactylifera) is one of the important fruit enriched with an impressive list of essential nutrients and a wide range of phenolic compounds with high antibacterial compounds. In or...
TL;DR: In this article, the effect of different pre-treatments, drying methods, and storage period on physicochemical and nutraceutical properties of tomato powder was evaluated, and the results showed that the pre-treatment was more effective than the drying method.
Abstract: This study was carried out to evaluate the effect of different pre treatments, drying methods, and storage period on physicochemical and nutraceutical properties of tomato powder. The results revea...
TL;DR: Spontaneous fermentation could be an effective way of improving the bioactive compounds and antioxidant activity of FM flours and porridges with the best sensory attributes.
Abstract: The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and phy...