Journal of Food Quality
SCOPUS (1977,1979-2024)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 buxifolia
Tập 2019 - Trang 1-9 - 2019
Severinia 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 S. buxifolia. The results showed that the used
solvents took an i...
CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEACHES, PEARS, STRAWBERRIES, AND TOMATOES
Tập 14 Số 3 - Trang 187-195 - 1991
ABSTRACTConsumers 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 buy apricots at the supermarket.
A...
THE EFFECT OF COLOR ON THIRST QUENCHING, SWEETNESS, ACCEPTABILITY AND FLAVOR INTENSITY IN FRUIT PUNCH FLAVORED BEVERAGES
Tập 15 Số 1 - Trang 19-38 - 1992
AbstractThe 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.The questionnaire indicated that
consumers though...
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces
Tập 2017 - Trang 1-9 - 2017
Five onion landraces belonging toBianca di Pompeicv., 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 well as the sulfur-containing
compoun...
Application of Blockchain and Internet of Things to Ensure Tamper-Proof Data Availability for Food Safety
Tập 2020 - Trang 1-14 - 2020
Food 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 fork using ...
Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication
Tập 2020 - Trang 1-11 - 2020
A 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 fruit speci...
Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum
Tập 2018 - Trang 1-12 - 2018
Fermentation 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 determined, and the vitamin C, total phenolic
content, and fla...
Modelling Techniques to Improve the Quality of Food Using Artificial Intelligence
Tập 2021 - Trang 1-10 - 2021
Artificial 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
informati...
PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE‐WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEAL
Tập 28 Số 2 - Trang 137-153 - 2005
ABSTRACT 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 ± 530 to 12,775 ± 4425 cps with increasing
flaxs...
Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)
Tập 2022 - Trang 1-19 - 2022
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-promoti...