569 Result(s)

Article

Correction: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption

Anish Dangal, Reza Tahergorabi, Dev Raj Acharya… in European Food Research and Technology (2024)

Article

Analysis of selected deep features with CNN-SVM-based for bread wheat seed classification

The main ingredient of flour is processed wheat. Wheat is an agricultural product that is harvested once a year. It may be necessary to choose the variety of wheat for growing wheat and efficient harvesting. T...

Ali Yasar in European Food Research and Technology (2024)

Article

Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines

In this work a simple and rapid automated analytical method for the determination of sulfur dioxide in wines by employing a sequential automatic analyser was validated. The methodology is based on the reaction...

Jairo-Francisco Campo-Martínez… in European Food Research and Technology (2024)

Article

Biochemical characterization of YoAlp®: a sheep-fermented milk obtained with autochthonous starter cultures

Fermented milks are a source of bioactive peptides with different potential benefits on human health and may be considered as functional foods. Sheep milk and fermented milk have been collected and a biochemic...

Tania Flutto, Mathieu Merlet, Laura Thedy… in European Food Research and Technology (2024)

Article

Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption

Deep-fat frying is a widely discussed topic globally in the field of food processing due to the growing consumer demand. These foods are known for their appealing outer appearance, crispy texture, and rich tas...

Anish Dangal, Reza Tahergorabi, Dev Raj Acharya… in European Food Research and Technology (2024)

Article

Distinctive properties of the pine, oak, chestnut and multifloral blossom and honeydew honeys

Although blossom and honeydew honeys are produced from different nectar sources, it is very difficult to distinguish them. In this study, physicochemical and biochemical properties were compared to distinguish...

Ozgul Ucurum, Hakan Tosunoglu, Çigdem Takma… in European Food Research and Technology (2024)

Article

Cornelian cherry (Cornus mas L.) as a promising source of antioxidant phenolic substances and minerals

This study aimed to evaluate the mineral content, and content of bioactive compounds in fruits of Cornelian cherry (Cornus mas L.). Neochlorogenic acid, chlorogenic acid, caffeic acid, and rutin were determined i...

Judita Lidiková, Natália Čeryová, Olga Grygorieva… in European Food Research and Technology (2024)

Article

Determination of tomato leafminer: Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) damage on tomato using deep learning instance segmentation method

Pests significantly negatively affect product yield and quality in agricultural production. Agricultural producers may not accurately identify pests and signs of pest damage. Thus, incorrect or excessive insec...

Tahsin Uygun, Mehmet Metin Ozguven in European Food Research and Technology (2024)

Article

Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines

This research analyzes the influence of Quercus alba barrels from four different forests of the USA [Missouri (M), Ohio (O), Kentucky (K) and Pennsylvania (P)] on the colour parameters, phenolic composition, and ...

Zhao Feng, Leticia Martínez-Lapuente… in European Food Research and Technology (2024)

Article

Pullulan-Tween 40 emulsified films containing geraniol: production and characterization as potential food packaging materials

Petroleum-based plastics have been widely used as packaging materials because of their low-cost availability and good mechanical properties. However, the use of plastics has become restricted as they are highl...

Alexandra Simões, Ana Ramos, Fernanda Domingues… in European Food Research and Technology (2024)

Article

Influence of methyl jasmonate and methyl jasmonate plus urea foliar applications on amino acids composition throughout ‘Tempranillo’ grape ripening over two seasons

This work studies the impact of foliar application of methyl jasmonate (MeJA) and methyl jasmonate plus urea (MeJA + Ur) on the evolution of amino acid content in ‘Tempranillo’ grapes during ripening, across t...

Miriam González-Lázaro, Eva P. Pérez-Álvarez… in European Food Research and Technology (2024)

Article

Biocatalytic transesterification of salmon oil in ionic liquid media to obtain concentrates of omega-3 polyunsaturated fatty acids

In this study, a biphasic system combining oil and ionic liquid was utilized for lipase-catalyzed transesterification of salmon oil and alcohol to concentrate n-3 PUFAs, notably EPA and DHA. Various process varia...

Marta G. Fuster, Imane Moulefera… in European Food Research and Technology (2024)

Article

Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and br...

Catrin Tyl, Shiori Koga, Johanna Liberg Krook… in European Food Research and Technology (2024)

Article

White mustard (Sinapis alba L.) seeds: the role of oven and microwave roasting on their bioactive components, antioxidant potential, fatty acids and mineral contents

The oil amounts of raw and roasted mustard seeds were reported between 12.05 (control) and 16.30% (oven). Total phenolic and flavonoid amounts of untreated (control) and roasted mustard seeds were recorded to ...

Mehmet Musa Özcan, Nurhan Uslu, Nazlı Yalım… in European Food Research and Technology (2024)

Article

Using polyphenol-rich extracts from tropical fruit byproducts to control lipid and protein oxidation in cooked chicken models

The present work aimed to analyse the bioactive compounds and antioxidant activities of peel and seed extracts obtained from three tropical fruits: papaya, mango, and loquat, with different solvents (water, et...

Ramón Cava, Luis Ladero in European Food Research and Technology (2024)

Article

Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition

This work aims to determine the effect on the aromatic profile and phenolic content of red wine vinegars produced by surface culture at two different temperatures (30 °C and 37 °C) and using different inocula ...

Marina Chanivet, Ikram Es-sbata, Antonio Astola… in European Food Research and Technology (2024)

Article

Interlaboratory study on real-time PCR detection and quantification of the European anglerfish, pike, and seabream parvalbumin gene

This study presents a large-scale interlaboratory comparison (ILC) aimed at detecting and quantifying DNA from two European anglerfish (Lophius budegassa, Lophius piscatorius), pike (Esox lucius) and sea bream (S...

Kamila Zdeňková, Subham Mukherjee… in European Food Research and Technology (2024)

Article

Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels

Sourdough bread has gained interest with the increasing demand of consumers for more natural, delicious and healthy foods. Also, consumption of whole grain flour is increasing due to the bioactive compounds it...

Asiye Seis Subaşı, Recai Ercan in European Food Research and Technology (2024)

Article

Almond (Prunus dulcis) varieties classification with genetic designed lightweight CNN architecture

Almond (Prunus dulcis) is a nutritious food with a rich content. In addition to consuming as food, it is also used for various purposes in sectors such as medicine, cosmetics and bioenergy. With all these usages,...

Mustafa Yurdakul, İrfan Atabaş, Şakir Taşdemir in European Food Research and Technology (2024)

Article

Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients

Due to the ban of certain single-use plastics in the European Union, food contact materials (FCM) from biobased and/or biodegradable polymers are increasingly being used. Some FCM are made from wheat or rye an...

Johanna Mossburger, Katharina Anne Scherf in European Food Research and Technology (2024)