Journal of Food Quality

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Application of Blockchain and Internet of Things to Ensure Tamper-Proof Data Availability for Food Safety
Journal of Food Quality - Tập 2020 - Trang 1-14 - 2020
Adnan Iftekhar, Xiaohui Cui, Mir Hassan, Wasif Afzal
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 ... hiện toàn bộ
Modelling Techniques to Improve the Quality of Food Using Artificial Intelligence
Journal of Food Quality - Tập 2021 - Trang 1-10 - 2021
Varsha Sahni, Sandeep Srivastava, Rijwan Khan
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... hiện toàn bộ
SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER1
Journal of Food Quality - Tập 23 Số 6 - Trang 553-563 - 2000
Pascal Delaquis, Sandra Stewart, Margaret A. Cliff, P.M.A. Toivonen, A. L. Moyls
ABSTRACTThree prepackaging treatments were evaluated for ready‐to‐eat (RTE) lettuce. Fresh iceberg lettuce pieces were dipped for 3 min in cold water (4C) with 100 ppm total chlorine, warm (47C) water with 100 ppm chlorine and tap water at room temperature. The lettuce was dewatered by centrifugation, packed in breathable film bags (OTR: 1600‐2000 cc/m2/24 h) and stored for 11 days at 1C. Sensory ... hiện toàn bộ
The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis
Journal of Food Quality - Tập 2018 - Trang 1-11 - 2018
Joanna Politowicz, Krzysztof Lech, Adam Figiel, Antoni Szumny, Ángel A. Carbonell‐Barrachina
The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, show... hiện toàn bộ
Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)
Journal of Food Quality - Tập 2022 - Trang 1-19 - 2022
Swarnima Dey, Alok Saxena, Yogesh Kumar, Tanushree Maity, Ayon Tarafdar
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... hiện toàn bộ
EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON MICROBIAL POPULATIONS IN SINGLE STRENGTH ORANGE JUICE1
Journal of Food Quality - Tập 14 Số 4 - Trang 275-284 - 1991
A. G. Arreola, Murat Ö. Balaban, Cheng‐I Wei, A. Peplow, Maurice R. Marshall, John A. Cornell
ABSTRACTThe effect of supercritical carbon dioxide on aerobic total plate count (TPC) of fresh‐squeezed and quick‐frozen single strength orange juice from Valencia oranges was studied. Orange juice was treated with SC CO2 at different temperatures (35° to 60°C) and pressures (8.3 to 33.1 MPa). SC CO2 treatment at 35°C reduced the TPC by 2 log cycles after 1 h treatment at 33 MPa. At 45°C and 33 MP... hiện toàn bộ
Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifolia
Journal of Food Quality - Tập 2019 - Trang 1-9 - 2019
Dieu‐Hien Truong, Dinh Hieu Nguyen, Nhat Thuy Anh Ta, Anh Vo Bui, Ha T., Hoang Chinh Nguyen
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... hiện toàn bộ
Changes in Nonwaxy Japonica Rice Grain Textural‐Related Properties during Cooking
Journal of Food Quality - Tập 37 Số 3 - Trang 177-184 - 2014
Masatsugu Tamura, Takumi Nagai, Y. Hidaka, Takahiro Noda, Mio Yokoe, Yukiharu Ogawa
AbstractChanges in physicochemical rice grain properties during cooking were examined using five nonwaxy, Japonica cultivars. The grain moisture increased as temperature increased during heating, although there were slight differences among some cultivars from 30C to 70C. A marked decrease in overall firmness was found between 85C and cooked. Awayukikomachi, low‐amylose content rice, showed lower ... hiện toàn bộ
THE EFFECT OF COLOR ON THIRST QUENCHING, SWEETNESS, ACCEPTABILITY AND FLAVOR INTENSITY IN FRUIT PUNCH FLAVORED BEVERAGES
Journal of Food Quality - Tập 15 Số 1 - Trang 19-38 - 1992
Fergus M. Clydesdale, R. Gover, C. Fugardi
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... hiện toàn bộ
Simple Pretreatment and Portable UV‐Vis Spectrum Instrument for the Rapid Detection of Melamine in Milk Products
Journal of Food Quality - Tập 38 Số 4 - Trang 297-304 - 2015
Wanyi Xie, Yu Huang, Wen Yun, Dongyun Tang, Hua Zhang, Chunlei Du, Yonghong Zhu, Wei Zhang
AbstractIn this paper, we report a simple and reliable method for detection of melamine (MEL) in the field of milk products safety screening. This method is developed based on gold nanoparticle (AuNP) probe as the presence of MEL can induce the AuNPs to aggregate and make its color change from wine red to purple. This color change can be quantitatively recorded by a portable UV‐vis spectrophotomet... hiện toàn bộ
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