Journal of Food Quality
SCOPUS (1977-2023)SCIE-ISI
1745-4557
0146-9428
Anh Quốc
Cơ quản chủ quản: Hindawi Limited , Wiley-Hindawi
Lĩnh vực:
Food ScienceSafety, Risk, Reliability and Quality
Các bài báo tiêu biểu
Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifoliaSeverinia buxifolia (Rutaceae) is a promising source of bioactive compounds since it has been traditionally used for the treatment of various diseases. The present study aimed at evaluating the impact of different solvents on extraction yields, phytochemical constituents and antioxidants, and in vitro anti-inflammatory activities of ...
Tập 2019 - Trang 1-9 - 2019
CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEACHES, PEARS, STRAWBERRIES, AND TOMATOESABSTRACT Consumers are increasing their produce consumption; however, complaints of inconsistent produce quality and improper consumer handling practices could reduce consumer satisfaction with and demand for specific produce items. Seventy to eighty percent of consumers buy cantaloupes, peaches, pears, strawberries and tomatoes at the supermarket; only about half b... ...
Tập 14 Số 3 - Trang 187-195 - 1991
THE EFFECT OF COLOR ON THIRST QUENCHING, SWEETNESS, ACCEPTABILITY AND FLAVOR INTENSITY IN FRUIT PUNCH FLAVORED BEVERAGESAbstract The effect of color on sweetness perception, flavor intensity, acceptability and thirst quenching was evaluated. The various studies included the development and administration of a questionnaire, preliminary sensory panel studies, three sensory panels of 20 subjects each and finally 3 consumer type taste panels of from 59–121 subjects each. ...
Tập 15 Số 1 - Trang 19-38 - 1992
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) LandracesFive onion landraces belonging toBianca di Pompei cv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The onion landraces were harvested at the end of the growth cycle corresponding to the ripening time and harvest month, respectively: February, March, April, May, and June. The total content of volatile compounds as we... ...
Tập 2017 - Trang 1-9 - 2017
Application of Blockchain and Internet of Things to Ensure Tamper-Proof Data Availability for Food SafetyFood supply chain plays a vital role in human health and food prices. Food supply chain inefficiencies in terms of unfair competition and lack of regulations directly affect the quality of human life and increase food safety risks. This work merges Hyperledger Fabric, an enterprise-ready blockchain platform with existing conventional infrastructure, to trace a food package from farm to for... ...
Tập 2020 - Trang 1-14 - 2020
Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for AuthenticationA comparison of sugar and organic acid profiles among different fruit juices (including apple, pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was performed to assess the possibility for authentication coupled with chemometrics. It was found that the distribution of each sugar and organic acid in juices showed some specific characteristics related to fru... ...
Tập 2020 - Trang 1-11 - 2020
Modelling Techniques to Improve the Quality of Food Using Artificial IntelligenceArtificial intelligence (AI), or AI/machine vision, is assuming an overwhelming part in the realm of food handling and quality affirmation. As indicated by Mordor Intelligence, AI in the food and refreshments market is required to enlist a CAGR of 28.64%, during the conjecture time frame 2018–2023. Artificial intelligence makes it workable for PCs to gain as a matter of fact, investigate i... ...
Tập 2021 - Trang 1-10 - 2021
Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarumFermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum , were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were ... ...
Tập 2018 - Trang 1-12 - 2018
PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE‐WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEALABSTRACT Whole‐wheat muffins and batter were prepared with 0–5% flaxseed meal or by direct substitution of vegetable oil with flaxseed oil, and were evaluated for physicochemical properties. The storage properties of muffins were evaluated over 5 days at 0.44 relative vapor pressure (RVP) and ambient temperature. Batter viscosity increased from 2730 ± ... ...
Tập 28 Số 2 - Trang 137-153 - 2005
Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives of hydroxybenzoic acid and hydroxycinnamic acids, myricetin, catechin, luteolin, apigenin, daidzein, naringenin, kaempferol, and quercetin with vast health benefits and thus can be utilized as functional food ingredients. Millet-based foods and their food products have physiological and health... ...
Tập 2022 - Trang 1-19 - 2022