There is substantial variation in levels of extractable phenolic compounds of red grapes (Vitis vinifera L.). Therefore, it could be desirable to known the aforesaid parameter at least for each vine. Nowadays, interest has shifted toward the development of portable vis/NIR systems, innovation in...

A dynamic headspace sorptive extraction (DHS) combined with thermal desorption (TD) and coupled with gas chromatography-mass spectrometry (GC/MS) was developed for the determination of forty-four volatile aroma metabolites (VAMs) which describe aroma fingerprints of wines. The response surface...

A novelty bilinear suspension immunoassay biosensor is developed for Staphylococcus aureus specific detection. In the present study, a dual-color-based sandwich immunosensor was constructed for sensitive and selective detection of this bacterium. In this bioassay system, the monoclonal antibodies...

The terroir concept can be defined as the effect on food sensory features of the uniqueness of the place, which gives food products a particular taste, mainly due to soil and climate characteristics. The aim of the present study was to understand the relationship between the physiological behaviour ...

This study assessed the effects of antioxidant edible coating on the walnut green husk extract (WGHE) in combination with ascorbic acid (AsA) and the effects were studied on the postharvest quality of fresh kernels (FKs). FKs were dipped in distilled water (Control), WGHE (0.15 and 0.3 g L^-1), AsA...

Since irradiation is a proven decontamination measure, it is essential to monitor the shelf-life and quality of agricultural produce. We evaluated the impacts of low e-beam doses (0, 0.4, 1 kGy) on quality of grapefruit and lemons directly after irradiation as well as during storage (4°C, 20 d) to...

Gari is a fermented cassava products widely consumed in many parts of Africa including Nigeria. Cassava has a low shelf-life due to physiological and microbiological changes that occur after harvest. In this study, the physicochemical properties of gari produced from frozen cassava roots were...

Encapsulation of probiotics using food grade polymers as wall material can be a good alternative for the development of any probiotic food. The current study details about the effect of processing conditions on physico-chemical and flow properties of microencapsulated probiotic powder by spray...

The foaming properties of milk manufactured under different conditions were investigated using a Dynamic Foam Analyzer 100. The sensory characteristics of foamed milk were evaluated by descriptive analysis by means of a trained panel. Milk homogenized at 25 MPa had significantly smaller bubble size ...

The aim of the study was to evaluate the influence of waxy starch (WS) on structure formation and staling retardation in starch based gluten-free bread. Corn/potato starch mix in bread formulation was partially replaced with waxy corn/waxy potato starch mix, and the resulting changes in rheological ...