Article
Food Science & Technology
Xiaoqian Huang, Naijuan Wang, Mingfu Yu, Siwen Wei, Dan Xu, Yamei Jin, Xueming Xu, Fengfeng Wu
Summary: The impact of different concentrations of GOX on the processing characteristics and protein structure of corn doughs was studied. The doughs were frozen for different periods, and the quality of their products, such as corn tortillas, was assessed. The results showed that GOX attenuated the adverse effects of ice crystals, improved the dough's viscoelasticity and low-temperature stability, enhanced water-holding capacity and limited water mobility, and re-established the dough's secondary structure. Furthermore, GOX improved the texture and delayed the staling rate of corn tortillas prepared with fresh and frozen corn dough. The optimal improvement effect was observed with 100 mg kg(-1) of GOX.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Letter
Public, Environmental & Occupational Health
Raup Padillah, Nur Hidayah, Adi Atmoko
Summary: Selecting the right music type, especially in the workplace, is crucial in music therapy. Exploring the potential of music as therapy and leveraging AI music for genre selection can unlock transformative possibilities in the workplace. Experience the power of music as therapy with AI music and witness its positive impact on mood, focus, and overall work performance.
JOURNAL OF PUBLIC HEALTH
(2023)
Article
Biotechnology & Applied Microbiology
Claudia Gonzalez Viejo, Carmen Hernandez-Brenes, Raul Villarreal-Lara, Irma C. C. De Anda-Lobo, Perla A. A. Ramos-Parra, Esther Perez-Carrillo, Jorge A. A. Clorio-Carrillo, Eden Tongson, Sigfredo Fuentes
Summary: The study proposes the use of biometrics and validated emotional images to assess emotional responses from Mexican beer consumers. The results show a correlation between emotional responses and the visual, aroma, and taste aspects of beers. Consumers preferred bottom-fermentation beers and disliked wheat-based and higher-bitterness samples. The study also suggests further research to assess higher concentrations of hordenine in order to increase happiness perception in low or non-alcoholic beers.
FERMENTATION-BASEL
(2023)
Article
Business
Sttefanie Y. Escobar-Lopez, Angelica Espinoza-Ortega, Sergio Moctezuma-Perez, Cristina Chavez-Mejia, Carlos G. Martinez-Garcia
Summary: Developing countries like Mexico have diverse food retail channels, including supermarkets, traditional markets, tianguis, and alternative markets. Consumers have clear perceptions of these different spaces, with supermarkets seen as modern and practical, while traditional markets and tianguis are associated with tradition, social commitment, but lack of infrastructure. Alternative markets are viewed as innovative but expensive.
INTERNATIONAL JOURNAL OF CONSUMER STUDIES
(2022)
Article
Food Science & Technology
Jianglin Xiong, Fangyuan Chen, Jie Zhang, Weiping Ao, Xiaoling Zhou, Hua Yang, Zhongyuan Wu, Lingying Wu, Chong Wang, Yinsheng Qiu
Summary: This study investigated the occurrence of AFM1 in milk in Xinjiang, China and found that the contamination level is low but needs continuous monitoring, especially considering the susceptibility of children to AFM1.
Article
Psychology, Experimental
Pamela Marie Taylor, Yukiko Uchida
Summary: Witnessing or experiencing extreme harm elicits horror, fear, and moral disgust, each with unique triggers. Horror is triggered by the severity or abnormality of harm, fear by the self-relevance of harm, and moral disgust by the harm's causal agent.
Article
Business
Eleonora Pantano, Daniele Scarpi
Summary: This research aims to understand the similarities between artificial intelligence systems and human intelligence, and to study the impact of different types of artificial intelligence on consumers' emotions. The findings demonstrate that artificial intelligence can be configured, described, and measured, and it can have both positive and negative effects on consumers' emotions. Moreover, consumers display different emotions and emotional attachments, satisfaction, and usage intentions when interacting with different types of artificial intelligence.
JOURNAL OF SERVICE RESEARCH
(2022)
Article
Food Science & Technology
Milenko Kosutic, Ivica Djalovic, Jelena Filipovic, Snezana Jaksic, Vladimir Filipovic, Milica Nicetin, Biljana Loncar, Michael Tilley
Summary: This paper investigates the simultaneous effects of different types of corn and different screw speeds on the physical, technological, and functional properties of flake products. The results show that increasing screw speed improves the physical and technological characteristics of corn flakes, while different types of corn have a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm have the best total Z-score analysis of 0.59, positively influencing the various characteristics of flake products.
Article
Development Studies
Shengxiao (Alex) Li, Pengjun Zhao
Summary: This paper examines commuting disparities among residents of different income groups living in various types of new towns in China. The study finds that income and new town types play a significant role in commuting distance, mode, and time differences. The research also reveals transportation resource differences in different types of new towns and transportation difficulties for low-income residents in satellite towns.
HABITAT INTERNATIONAL
(2022)
Article
Business
Inyoung Park, Jieon Lee, Daeho Lee, Changjun Lee, Won Young Chung
Summary: This study investigates the impact of negative emotions caused by COVID-19 on shopping behaviors. Consumer groups were classified based on perceived negative emotions, and the study examined how each emotional group influenced shopping motivations and behaviors. The results showed that all emotional groups affect socialization seeking and high-priced shopping intentions. Depression and indifference were positively associated with socialization seeking and bulk shopping intentions, while other emotions except for anxiety influence mood alleviation and high-priced shopping intentions. Anger is associated with self-control seeking and bulk shopping intentions.
JOURNAL OF RETAILING AND CONSUMER SERVICES
(2022)
Article
Geosciences, Multidisciplinary
Pan Chen, Wenhong Li, Keqi He
Summary: This study analyzed the impacts of El Nino events on water quality in the United States Corn Belt region and found that different types of El Nino result in opposite patterns of water quality anomalies. Precipitation plays a more important role than temperature in altering water quality, and certain specific regions face greater increases in nitrogen and phosphorus loads during central Pacific El Nino years.
HYDROLOGY AND EARTH SYSTEM SCIENCES
(2022)
Article
Multidisciplinary Sciences
Elena Enzo, Alessia Secone Seconetti, Mattia Forcato, Elena Tenedini, Maria Pia Polito, Irene Sala, Sonia Carulli, Roberta Contin, Clelia Peano, Enrico Tagliafico, Silvio Bicciato, Sergio Bondanza, Michele De Luca
Summary: The study demonstrates that single-cell transcriptome analysis of primary human epidermal cultures can identify different keratinocyte clonal types and reveals a hierarchy of stem cells generating progenitors and terminally differentiated cells. Holoclone-forming cells exhibit stem cell hallmarks, and FOXM1 is identified as a YAP-dependent key regulator of epidermal stem cells.
NATURE COMMUNICATIONS
(2021)
Article
Polymer Science
Yauhen Sheima, Yulia Yuts, Holger Frauenrath, Dorina M. Opris
Summary: This study reports the synthesis of polysiloxanes with different polarities and their properties, showing that both the glass-transition temperature and dielectric permittivity increase with the polar group content. Smaller polar groups and increased linker length have different effects on the glass-transition temperature.
Article
Food Science & Technology
Heni Radiani Arifin, Mohamad Djali, Bambang Nurhadi, Shafrina Azlin-Hasim, Nanang Masruchin, P. Almira Vania, Amani Hilmi
Summary: The incorporation of plasticizers and ZnO NPs into bionanocomposite films can significantly enhance their properties, with the sorbitol corn starch film containing 5 wt% ZnO NPs being the most optimal, showing potential as environmentally friendly packaging material.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Microbiology
Guang-hao Xia, Yuan Huang, Chang-rong Wu, Ming-zhu Zhang, Hai-yan Yin, Feng Yang, Chao Chen, Jun Hao
Summary: The study investigated the effects of different storage methods on the quality and safety of whole-plant corn silage. Silage bags showed superior preservation of nutrients, fermentation quality, and aerobic stability compared to bunker silos and round bales. Silage bags also had lower levels of mycotoxins after exposure. The microbial communities in the silages varied depending on the storage method, with lactobacillus dominating in the silage bags.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Manuel Octavio Ramirez-Sucre, Julio Enrique Oney-Montalvo, Mariela Carolina Lope-Navarrete, Jesus Alberto Barron-Zambrano, Jose Andres Herrera-Corredor, Adan Cabal-Prieto, Ingrid Mayanin Rodriguez-Buenfil, Emmanuel de Jesus Ramirez-Rivera
Summary: The aim of this study was to determine the concentration of heavy metals in Capsicum chinense and to investigate their relationship with soil mineral content and authenticity markers. The results showed that the ripening stage and harvest time had an impact on the levels of aluminum, copper, zinc, arsenic, and lead in the peppers. These findings are of great significance for producers and industrialists as they can help improve the quality of habanero peppers.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
angeles M. Baez-Aguilar, Geronimo Arambula-Villa, Witoon Prinyawiwatkul, Mirna Lopez-Espindola, Emmanuel J. Ramirez-Rivera, Adriana Contreras-Oliva, Jose A. Herrera-Corredor
Summary: This study aimed to evaluate the physicochemical characteristics and shelf-life of corn tortilla stored at room temperature using different preservatives. The use of glycerol and propylene glycol as modifiers showed better preservation effects compared to fumaric acid and sodium benzoate as pH modifiers. Additionally, combining glycerol with calcium hydroxide led to tortillas with more stable pH variations over time. Mold presence was identified as the critical attribute causing tortilla rejection.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Adan Cabal-Prieto, Gabriela Teodoro-Bernabe, Cecilia Coria-Rincon, Lucia Sanchez-Arellano, Lorena Guadalupe Ramon-Canul, Jesus Rodriguez-Miranda, Witoon Prinyawiwatkul, Jose Manuel Juarez-Barrientos, Jose Andres Herrera-Corredor, Emmanuel de Jesus Ramirez-Rivera
Summary: Multiple references in sensory science suggest that foods evoke memories during consumption. This study developed a vocabulary and applied it to memories vocabulary related to food, specifically coffee, in order to evaluate sensory attributes and emotions. The memories vocabulary was found to be positively associated with sensory attributes and emotions, providing a more robust explanation of the coffee samples used in the research.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Gregorio Hernandez-Salinas, Filiberto Toledano-Toledano, Maximino Perez-Garcia, Oscar Valeriano Sanchez-Valera, Emmanuel De Jesus Ramirez-Rivera, Ricardo Serna-Lagunes, Mario Rocandio-Rodriguez, Ruben Purroy-Vasquez, Claudia Lorena Fernandez-Lopez, Fernando Lopez-Morales, Juan Garduno-Espinosa
Summary: This study evaluated the variation in morpho-agronomic characteristics of three native maize races in Veracruz, Mexico and found that agroforestry systems can be a strategy for conserving and sustainably using maize crops.
Article
Food Science & Technology
Adan Cabal-Prieto, Lucia Sanchez-Arellano, Jose Andres Herrera-Corredor, Jesus Rodriguez-Miranda, Witoon Prinyawiwatkul, Lorena Guadalupe Ramon-Canul, Filiberto Toledano-Toledano, Ingrid Mayanin Rodriguez-Buenfil, Manuel Octavio Ramirez-Sucre, Gregorio Hernandez-Salinas, Emmanuel de Jesus de Ramirez-Rivera
Summary: The objective of this research was to analyze the effects of the SARS-CoV-2 virus on the sensory and cognitive perception of mild and severe COVID-19 diagnosed and recovered consumers versus healthy consumers. It was found that consumers diagnosed with mild and severe COVID-19 had a higher discrimination power in sensory attributes and experienced more negative emotions and memories compared to healthy consumers. This research can be practically useful for industry and researchers in understanding the effects of COVID-19 and developing new protocols and products for consumers recovered from the disease.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Green & Sustainable Science & Technology
Susana Isabel Castillo-Martinez, Julio Diaz-Jose, Otto Raul Leyva-Ovalle, Emmanuel De Jesus Ramirez-Rivera, Oscar Diaz-Jose, Joaquin Murguia-Gonzalez, Jose Fernando Grass Ramirez, Juan Guillermo Cruz-Castillo
Summary: This study uses the MAIS approach to analyze the transition of Persian lime farming systems in Veracruz, Mexico towards sustainability. The results indicate that although production is expected to grow, it is not sustainable in the long term. Farmers face challenges related to marketing, pests and diseases, and climate change. They propose solutions such as establishing producers' organizations and using new technologies. The study concludes that a multidisciplinary approach from the local level is crucial for the sustainable transition of agri-food systems.
ENVIRONMENT DEVELOPMENT AND SUSTAINABILITY
(2022)
Article
Food Science & Technology
Diego Lopez-Salas, Julio Enrique Oney-Montalvo, Emmanuel Ramirez-Rivera, Manuel Octavio Ramirez-Sucre, Ingrid Mayanin Rodriguez-Buenfil
Summary: The study compared the volatile composition and sensory parameters of Habanero pepper fermented by two strains of Lactiplantibacillus plantarum, showing significant effects of the interaction between strains and fermentation times on the production of volatile compounds.
Article
Biotechnology & Applied Microbiology
Pablo Diaz-Rivera, Victor Daniel Cuervo-Osorio, Gregorio Hernandez-Salinas, Adan Cabal-Prieto, Jose Andres Herrera-Corredor, Jose Manuel Juarez-Barrientos, Emmanuel de Jesus Ramirez-Rivera
Summary: This study evaluated the effect of seasonality on the microbiological and physicochemical quality of goat milk in the center of Veracruz state, Mexico. It was found that 50% of the milk produced during the rainy and windy seasons contained the highest levels of aerobic mesophiles and total coliforms. The use of different forages such as mulberry, orange peel, Taiwan grass, alfalfa, and corn stover had the highest impact on non-fat solids, proteins, lactose, and density.
Article
Food Science & Technology
Lorena Guadalupe Ramon-Canul, Elisa Guzman-Victoria, Emmanuel de Jesus Ramirez-Rivera, Adan Cabal-Prieto, Jesus Rodriguez-Miranda, Alejandro Llaguno-Aguinaga, Jose Manuel Sanchez-Orea, Sergio Alberto Ramirez-Garcia, Witoon Prinyawiwatkul, Jose Andres Herrera-Corredor
Summary: The objective of this study was to assess the antioxidant and inhibitory activity of ACE, a-amylase, and a-glucosidase in cookies formulated with ground mango leaves, as well as their nutritional and physicochemical quality. The cookies formulated with 15% and 10% ground mango leaves had higher crude fiber content (5.50 and 3.06 g 100 g(-1)), and exhibited antioxidant activity with DPPH, ABTS, and FRAP values ranging from 18.72 to 5.18 mg TEAC 100 g(-1), 21.59 to 7.89 mg TEAC 100 g(-1), and 22.56 to 8.59 mg TEAC 100 g(-1), respectively. The CMGL-15 cookie showed the highest inhibitory activity against a-glucosidase enzymes. The results confirmed the functional properties of CGML-15 and CGML-10 cookies due to their increased fiber content and biological activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Emmanuel de Jesus Ramirez-Rivera, Miguel Eduardo Galvan-Herrera, Cristian Gonzalez-Lopez, Monserrat Tello-Torres, Carlos Norberto Sanchez-Gonzalez, Cristal Arany Guerrero-Ortiz, Gregorio Hernandez-Salinas, Adan Cabal-Prieto, Jose Andres Herrera-Corredor
Summary: Novel Oaxaca cheese products prepared by molecular cooking techniques such as gelation and foaming are highly favored by consumers due to their intense flavors. However, products prepared by spherification are less appealing in terms of taste and texture.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Susana Isabel Castillo-Martinez, Julio Diaz-Jose, Jose Andres Herrera-Corredor, Adan Cabal-Prieto, Otto Raul Leyva-Ovalle, Joaquin Murguia-Gonzalez, Carlos Humberto Dimas-Garcia, Witoon Prinyawiwatkul, Emmanuel de Jesus Ramirez-Rivera
Summary: The study aimed to evaluate the sensory and cognitive perception of Mexican Persian lime by different types of consumers and sale contexts using digital images and an online survey. The results showed that consumers had positive emotions and memories towards Persian lime images, and preferred the farm and supermarket sale contexts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Maria A. Vivar-Vera, Ricardo O. Navarro-Cortez, Betsabe Hernandez-Santos, Emmanuel J. Ramirez-Rivera, Juan G. Torruco-Uco, Enrique Ramirez-Figueroa, Adolfo Amador-Mendoza, Irma Cruz-Cabrera, Jesus Rodriguez-Miranda
Summary: This research aimed to optimize the processing conditions to obtain ready-to-eat extruded snacks with a high fiber content from mixtures of pineapple byproduct powder (PBP) and nixtamalized maize flour (PBP-NMF) or maize flour (PBP-MF). The effects of barrel temperature, feed moisture content, and PBP were evaluated. The increase in barrel temperature has negative effects on certain properties, while the increase in feed moisture content and PBP have varying effects on different properties.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Diego Lopez-Salas, Julio Enrique Oney-Montalvo, Emmanuel Ramirez-Rivera, Manuel Octavio Ramirez-Sucre, Ingrid Mayanin Rodriguez-Buenfil
Summary: The purpose of this study was to compare the performance of Lactiplantibacillus plantarum from different isolation sources during habanero pepper fermentation. The results showed that the highest growth and lactic acid production were achieved in the 60:40 HPP:water condition, while the wild strain demonstrated higher lactic acid production. 2,3-butanedione was identified as a characteristic volatile in the wild strain fermentation, while limonene, cis-3-hexenyl hexanoate, and 1-hexanol were characteristic volatiles in the commercial strain fermentation.
FERMENTATION-BASEL
(2022)
Article
Horticulture
Julio Enrique Oney-Montalvo, Diego Lopez-Salas, Emmanuel Ramirez-Rivera, Manuel Octavio Ramirez-Sucre, Ingrid Mayanin Rodriguez-Buenfil
Summary: The aim of this research was to evaluate the effect of soil on the concentration of volatile compounds in Habanero pepper. The study found that different soil types significantly affected the concentration of volatile compounds, providing guidance for farmers in selecting suitable soil.