Article
Pharmacology & Pharmacy
Anna Puscion-Jakubik, Anita Mielech, Dominika Abramiuk, Malgorzata Iwaniuk, Monika Grabia, Joanna Bielecka, Renata Markiewicz-Zukowska, Katarzyna Socha
Summary: Research shows that some dietary supplements may be contaminated with mercury, posing potential risks to human health, especially kidney and nervous system damage. Therefore, monitoring of mercury content in dietary supplements, particularly those aimed at lowering blood glucose and enhancing vitality, is necessary to ensure consumer safety.
FRONTIERS IN PHARMACOLOGY
(2021)
Article
Chemistry, Analytical
Dzintars Zacs, Denis Fedorenko, Elina Pasecnaja, Vadims Bartkevics
Summary: An analytical method using nano-LC coupled with nano-ESI and Orbitrap-MS detection was developed and validated for the analysis of four priority PFAS in food products. Two different nano-LC setups were evaluated for chromatographic separation, and the optimal separation was achieved using a RP-C18 nano bore column. The method met the criteria for PFAS compliance testing and monitoring purposes.
ANALYTICA CHIMICA ACTA
(2023)
Article
Environmental Sciences
Ying Qing, Yongzhen Li, Jiaqi Yang, Shichun Li, Kaixin Gu, Yunxia Bao, Yuhao Zhan, Kai He, Xiaoying Wang, Yanfei Li
Summary: This study comprehensively analyzed the concentrations of total mercury (THg) in eight food items and methylmercury (MeHg) in aquatic foods, and explored the dietary exposure risks across China. The results showed that plant-based foods were the primary source of mercury exposure in the diet, while aquatic foods contained higher concentrations of methylmercury. Monte Carlo simulations indicated that approximately 6.4% and 7.0% of residents in China exceeded the health-based guidance value for dietary mercury exposure, with higher exposure risks in Southwest and South China. Overall, this study provides a comprehensive understanding of dietary mercury exposure risks in China and highlights the need for further attention to mercury exposure in the diet.
ENVIRONMENTAL POLLUTION
(2022)
Article
Environmental Sciences
Chi-Sian Kao, Ying-Lin Wang, Chuen-Bin Jiang, Ying-Chih Chuang, Yi-Hua Chen, Hsing-Cheng Hsi, Ling-Chu Chien
Summary: Mercury exposure among Taiwanese children and women of childbearing age is still a significant concern, as shown in this study evaluating internal and external exposure. Results indicate higher exposure in children and fish consumption as a main potential factor. Exposure sources from food and other media need to be considered for more accurate risk assessments.
ENVIRONMENTAL RESEARCH
(2022)
Article
Nutrition & Dietetics
Anita Zmudzinska, Anna Puscion-Jakubik, Joanna Bielecka, Monika Grabia, Jolanta Soroczynska, Konrad Mielcarek, Katarzyna Socha
Summary: Toxic elements in ready-made products for infants and young children were analyzed to estimate their concentrations and assess the associated health risks. The study findings suggest that while some products may contain toxic elements, the majority appear to be harmless to health.
Article
Chemistry, Applied
Sladana Vojvodic, Branislava Srdenovic Conic, Ljilja Torovic
Summary: Availability and belief in efficacy and safety of herbal food supplements have led to their increased use, resulting in exposure to ethanol and extraction solvent residues. A study analyzed 103 liquid herbal food supplements purchased from pharmacies in Novi Sad, Serbia in 2021, and found ethanol and selected residual solvents using HSS-GC-MS method. The research revealed that many samples did not meet the recommended ethanol content for different age groups, and there were instances of exceeding toxicological levels and permitted daily exposure for methanol.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Marie Y. Meima, W. Marty Blom, Joost Westerhout, Astrid G. Kruizinga, Benjamin C. Remington, Geert F. Houben
Summary: By comparing food intake data from the US and The Netherlands, it was found that risk assessment outcomes for 20% of food groups containing 14 allergenic foods differed considerably depending on the assumed allergen concentration. This suggests that food intake data from the US and The Netherlands cannot be used interchangeably for risk assessment.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Environmental Sciences
Julius Arvay, Martin Hauptvogl, Lenka Demkova, L'ubos Harangozo, Marek Snirc, Lenka Bobul'ska, Jana Stefanikova, Anton Kovacik, Silvia Jakabova, Ivona Janco, Vladimir Kunca, Dubravka Relic
Summary: This study focused on the bioconcentration of mercury in Neoboletus luridiformis and evaluated ecological, bioconcentration, and health indicators. The results indicated that consuming this mushroom in polluted areas could have negative health effects.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2022)
Article
Environmental Sciences
Martin Wiech, Christine Djonne, Jeppe Kolding, Marian Kjellevold, Keno Ferter
Summary: This study conducted a targeted risk assessment on recreational fishing for nephrops in different locations in Western Norway, by examining actual catches, interviewing fishers about their seafood eating habits, and analyzing mercury levels in captured nephrops. The Hg concentrations in nephrops were generally below the legal maximum level, with higher levels observed in female nephrops compared to males. The targeted risk assessment did not find recreational fishers at risk of exceeding the TWI for MeHg from consuming nephrops alone, but highlighted a general risk due to high fish consumption reported by 70% of fishers.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Food Science & Technology
Jasper Engel, Hilko van der Voet
Summary: This paper proposes a new equivalence test method, aiming to address issues with the EFSA test. By constructing statistical power and assessing distributions, it solves the problem of being unable to establish equivalence limits with limited genotypic variation.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Review
Polymer Science
Lilian Seiko Kato, Carlos A. Conte-Junior
Summary: Unknown non-intentionally added substances (NIAS) in plastic food packaging pose challenges in terms of identification and risk assessment, with degradation products such as antioxidants being a primary source. Analytical methods like GC-MS and LC-MS are used to assess NIAS, and bioassays combined with genotoxicity testing are effective in prioritizing unknown NIAS. Additional legislation and alignment across the chain are necessary to address NIAS in plastic food packaging.
Article
Food Science & Technology
Edmund Benefo, Shraddha Karanth, Abani K. Pradhan
Summary: Food safety and risk assessment are crucial for public health protection. Advanced data analytic techniques, such as machine learning and deep learning, can be applied to various types of data to predict potential hazards, conduct risk assessments, and trace the origin of food.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Review
Food Science & Technology
Sieh Ng, Shuyan Shao, Nan Ling
Summary: Ensuring the safety of food is crucial for international trade and consumer confidence. This study compared the food safety risk assessment systems of China, Australia/New Zealand, Canada, and the United States to identify areas for improvement in the Chinese system. The findings highlight the need for capacity-building in risk assessment in China and improving stakeholder cohesion to keep up with international standards.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Hatice Merve Bayram, Arda Ozturkcan
Summary: This study assessed the dietary exposure to nine priority food additives in Turkey and found that most of the additives did not exceed the acceptable daily intake. However, nitrite and nitrate intake in some foods exceeded the safety limits.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Alessandra Cristina Tome, Flavio Alves da Silva, Maria Lucia Monteiro, Eliane Teixeira Marsico
Summary: The study found that a concentration of 4% Achachairu skin effectively minimized oxidative changes in tilapia MSM during refrigerated storage for 15 days, with 6% also showing effectiveness but to a lesser extent. Adding 4% skin did not compromise bacteriological quality, but did decrease sensory attribute scores. Additionally, providing information on the beneficial effects of natural antioxidants increased the overall impression score of the RP.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2021)
Article
Food Science & Technology
Ellis Helena B. C. Macedo, Gilson C. Santos Jr., Michele N. Santana, Edgar Francisco O. Jesus, Ubiratan B. de Araujo, Marcelino J. Anjos, Anderson S. Pinheiro, Carla S. Carneiro, Igor A. Rodrigues
Summary: Comprehensive bromatological analysis of seven artisanal jabuticaba wines revealed different physicochemical and color properties, with one wine standing out for its high content of monomeric anthocyanins, potassium, and phosphorus. The study also found that the copper content in all samples exceeded the maximum limit established for this metal in wines. Metabolomics analysis identified over 100 compounds, most of them being carbohydrates, and showed that specific compounds enabled differentiation of the wines and wine producers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Fabio Jose Targino Moreira da Silva Junior, Joanna Damazio Nunes Ribeiro, Hugo Leandro Azevedo da Silva, Carla da Silva Carneiro, Edgar Francisco Oliveira de Jesus, Ubiratan Barbosa de Araujo, Stella Maris Lazzarini, Aline Ramos Souza, Julia Siqueira Simoes, Ricardo Tadeu Lopes, Marcelino Jose dos Anjos, Micheli da Silva Ferreira, Eliane Teixeira Marsico
Summary: This study analyzed the concentrations of multiple elements and total mercury in different organs and tissues of Amazonian manatees. The findings suggest that non-essential trace elements accumulate in the body of these animals, even in manatees kept in a conservation center. Differences were observed in the accumulation of elements in different organs and tissues.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Andrea G. M. Nascimento, Bruno S. Toledo, Jonas T. Guimaraes, Gustavo L. P. A. Ramos, Diogo T. da Cunha, Tatiana C. Pimentel, Adriano G. Cruz, Monica Q. Freitas, Erick A. Esmerino, Eliane T. Marsico
Summary: This study aimed to develop and validate a scale for evaluating honey consumer perception, and found that consumers associate honey with health and safety, preferring to purchase directly from producers. Additionally, honey packaged in glass jars was perceived as healthier, tastier, higher quality, and from a trusted origin.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Cynthia Farias Manassi, Sofia Steinmetz de Souza, Guilherme de Souza Hassemer, Saionara Sartor, Clara Mariana Goncalves Lima, Marilia Miotto, Juliano De Dea Lindner, Katia Rezzadori, Tatiana Colombo Pimentel, Gustavo Luis de Paiva Anciens Ramos, Erick Esmerino, Maria Carmela Kasnowski Holanda Duarte, Eliane Teixeira Marsico, Silvani Verruck
Summary: In recent years, there has been a growing interest in developing functional meat products that maximize health benefits and minimize negative impacts on consumer health. This has resulted in increased use of prebiotic, probiotic, and synbiotic agents in meat products. Studies have shown that intervention with these biotic agents in meat products has the potential to reduce the formation of harmful compounds in the gut and improve gut microbiota functionality. This review aims to explore the use of probiotics, prebiotics, paraprobiotics, and postbiotics in meat products to enhance their functional properties.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Anna Carolina G. Penna, Bruna B. Durco, Monica M. Pagani, Tatiana C. Pimentel, Eliane T. Marsico, Adriana C. O. Silva, Erick A. Esmerino
Summary: The study evaluated consumers' perception and emotional profile towards kefir products labeled with different dyes. The results showed that artificial dyes had a negative impact on consumer perception and emotional profile, while natural and residue dyes were positively received and had good emotional receptivity.
JOURNAL OF SENSORY STUDIES
(2022)
Article
Food Science & Technology
Ana Luiza Coutinho Favilla, Elizeu Rosa dos Santos Junior, Maria Claudia Novo Leal Rodrigues, Diego dos Santos Baiao, Vania Margaret Flosi Paschoalin, Marco Antonio Lemos Miguel, Carla da Silva Carneiro, Anna Paola Trindade Rocha Pierucci
Summary: This study aimed to preserve the probiotic and functional potential of kefir through microencapsulation and to evaluate its stability. Different encapsulating matrices and storage temperatures influenced the viability and stability of kefir microparticles. Overall, spray-dryer encapsulation allowed for the development of a fermented food product with preserved bioactive compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Maria Lucia G. Monteiro, Rosires Deliza, Eliane T. Marsico, Marcela de Alcantara, Isabele P. L. de Castro, Carlos A. Conte-Junior
Summary: This study investigated Brazilian consumers' perception of foods processed by ultraviolet radiation and ultrasound, and identified consumer segments based on their socioeconomic characteristics and eating habits. The findings suggest that the processed foods were often associated with unfamiliar words/terms and negative associations. Certain demographic groups reported more concerns about health risks associated with the processed foods. The study highlights the need for clear and trustworthy information before introducing these products to the Brazilian market.
Article
Food Science & Technology
Flavia C. Lavinas, Brendo A. Gomes, Marcos V. T. Silva, Renata M. Nunes, Suzana G. Leitao, Mirian R. L. Moura, Rosineide C. Simas, Carla S. Carneiro, Igor A. Rodrigues
Summary: This study investigates the physicochemical properties, antioxidant capacity, mineral profile, and mass spectrometry-based fingerprints of stingless bee honey from different biogeographical zones in Brazil. The results show variations in physicochemical properties, phenolics and flavonoids content, antioxidant potential, and mineral profile. The Fe content is found to be an important factor in differentiating the origin of stingless bee honey.
Article
Agriculture, Dairy & Animal Science
Ana Paula Amaral de Alcantara Salim, Micheli da Silva Ferreira, Maria Lucia Guerra Monteiro, Loise Caroline Santos de Lima, Isabelle Trezze Marins Magalhaes, Carlos Adam Conte-Junior, Sergio Borges Mano
Summary: This study aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. The results showed that the feeding system did not influence myoglobin concentration, but organic beef exhibited higher pH, yellowness, and metmyoglobin reducing activity (MRA), while non-organic beef exhibited higher redness, chroma, R630/580, delta E, and lipid oxidation. Both organic and non-organic beef exhibited an increase in muscle pH, hue angle, and lipid oxidation during storage, and a decrease in redness, yellowness, chroma, and color stability (R630/580).
Article
Chemistry, Applied
Carla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chavez, Ormindo Domingues Gamallo, Rosane Nora Castro, Pedro Correa Damasceno Junior, Alexandra Christine Helena Frankland Sawaya, Micheli da Silva Ferreira, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: The effect of adding pink pepper during sardines canning to minimize cholesterol oxidation was investigated. The results showed that pink pepper could reduce the levels of cholesterol oxides, thus minimizing the loss of nutritional quality in canned fish.
Article
Food Science & Technology
Pamela Gomes de Souza, Denise Rosane P. Azeredo, Thadia T. C. da Silva, Carla da Silva Carneiro, Anderson Junger Teodoro, Ellen M. Menezes Ayres
Summary: This study investigated the consumption of Non-conventional edible plants (NCEP) and the influence of Food Neophobia and risk perception on Brazilian consumers attitudes and purchase preferences. High food neophobia individuals demonstrated a willingness to try NCEP if its nutritional value and safety are proven. The inclusion of NCEP at the moment of purchase, even at a higher price, presented higher scores when compared to the purchase of only conventional vegetables, at lower prices.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Raissa Lima, Marcos Vinicius T. Silva, Brendo A. Gomes, Ellis Helena B. C. Macedo, Michele N. Santana, Ana Claudia F. Amaral, Jefferson R. A. Silva, Pollyane G. Correa, Ronoel Luiz O. Godoy, Manuela Cristina P. A. Santiago, Suzana G. Leitao, Rosineide C. Simas, Carla S. Carneiro, Igor A. Rodrigues
Summary: This study investigated the chemical composition and antioxidant activity of jabuticaba wine (JW) and its extracts. The main compound identified in JW was 1,8-cineole, contributing to its mint flavor. JWF2 and JWF3 showed the highest antioxidant capacity and effectively protected red blood cells from oxidative damage. LC-HRMS/MS analysis identified seventeen compounds, including anthocyanins, catechins, flavanols, and phenolic acids, which are known for their antioxidant activity. These results highlight the bioactive potential of JW.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)