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Food Research International

Nimesha Ranasinghe, David Tolley, Thi Ngoc Tram Nguyen, Liangkun Yan, Barry Chew, Ellen Yi-Luen Do
In recent years there has been a growing interest in the potential benefits and new applications that may be afforded by incorporating digital flavour augmentation technologies into traditional eating and drinking experiences. Although many studies have shown how controlled olfactory, visual and auditory cues can impact flavour experiences, there has been a relatively small amount of work that has investigated the utilisation of digital gustatory (taste) augmentation in the same context. Hence, we have created two utensils, a pair of chopsticks and a soup bowl, that apply controlled electrical pulses to the tip of the tongue during consumption in order to augment flavours through electrical stimulation...
March 2019: Food Research International
Michael Siegrist, Chin-Yih Ung, Markus Zank, Max Marinello, Andreas Kunz, Christina Hartmann, Marino Menozzi
Virtual reality (VR) can be a useful tool for conducting consumer behavior experiments. The aim of this research was to examine whether people standing in front of a supermarket shelf make similar decisions and process similar information as those in front of a shelf in a VR shop. In Study 1, participants were asked to select a cereal from among 33 commercially available types of cereals placed on a shelf. One group performed the task in front of a real shelf, while the other performed it in VR. Eye-tracking data were collected for both groups...
March 2019: Food Research International
Alexander Schnack, Malcolm J Wright, Judith L Holdershaw
This study explores whether using immersive virtual reality technology (iVR) in a virtual simulated store (VSS) enhances perceived telepresence and usability compared to conventional desktop technology. Two experiments were carried out in a between-groups methodological design that involved a total of 111 participants who completed a simulated shopping trip. In the first experiment a conventional desktop computer setup was used to create the VSS using mouse and keyboard for navigation. The second experiment used iVR1 technology including a head-mounted display, body-tracking sensors, and hand-held motion-tracked controllers, which enabled navigation via body movement in a walk-around iVR environment...
March 2019: Food Research International
Dannie Korsgaard, Thomas Bjøner, Niels Christian Nilsson
This paper reports the results from a formative evaluation of a mixed-reality (MR) eating prototype developed in collaboration with a restaurant for older adults in Holstebro, Denmark. The prototype is used to demonstrate to the older adults the idea of MR eating in two virtual environments. We use qualitative techniques to address the question: What virtual environment do mobility-restricted older Danish adults perceive as engaging and suitable for pleasurable, MR solitary meals? The participants repeatedly used the label "coziness" to describe their desired atmosphere for an eating environment...
March 2019: Food Research International
Fiorella Sinesio, Anna Saba, Marina Peparaio, Eleonora Saggia Civitelli, Flavio Paoletti, Elisabetta Moneta
Consumer testing in re-created purchase or consumption contexts may produce results with a higher external validity than laboratory testing and be a valid alternative to consumer testing in real-life contexts. Hence, the present study evaluates the utility of a novel immersive approach in sensory consumer testing. An immersive multisensory room was designed to reproduce consumption conditions close to real life, with large wall screen projections, audio and olfactory stimuli and furniture consistent with the video scenario...
March 2019: Food Research International
Rebecca Liu, Mackenzie Hannum, Christopher T Simons
To explore how contextual information streams are processed and prioritized during consumer studies, we manipulated the congruency of visual, auditory and olfactory cues using immersive technologies and assessed the impact on context recall, evaluation time, and preference and liking for cold brewed coffee. Each consumer (n = 50) was exposed to two identical control conditions, a visually incongruent condition, an auditory incongruent condition, an olfactory incongruent condition, and an all-incongruent condition...
March 2019: Food Research International
Ida Ninett Skovgaard K Andersen, Alexandra A Kraus, Christian Ritz, Wender L P Bredie
Immersive technologies simulating real-life environments allow repeated simulation of complex real-life situations at one location and, therefore, bear potential for consumer product evaluations and food behavior studies. This study aimed to assess whether a contextual exposure by immersive virtual reality (VR) or a photo-enhanced imaginative (PIC) condition could induce effects on desires and liking aligning with the situation. A total of 60 subjects (30 females) were presented to VR and PIC beach settings in a randomized balanced design performed in a laboratory one week apart...
March 2019: Food Research International
Gastón Ares
No abstract text is available yet for this article.
March 2019: Food Research International
Liaowang Tong, Maofeng Zhang, Xiyan Zhang, Yaping Wang, Dexin Ou, Jumei Zhang, Qingping Wu, Yingwang Ye
Cronobacter species are associated with rare but severe infections in newborns, and their tolerance to environmental stress such as acid stress has been described. However, the factors involved in low acid tolerance in Cronobacter are poorly understood. Here, a transposon mutagenesis approach was used to explore the factors involved in acid tolerance in C. malonaticus. Eight mutants from mutant library (n = 215) were successfully screened through a comparison of growth with wild type (WT) strain under acid stress (pH 4...
February 2019: Food Research International
Maria E S Barroso, Bruno G Oliveira, Elisângela F Pimentel, Pedro M Pereira, Fabiana G Ruas, Tadeu U Andrade, Dominik Lenz, Rodrigo Scherer, Marcio Fronza, José A Ventura, Boniek G Vaz, Tamara P Kondratyuk, Wanderson Romão, Denise C Endringer
Juçara fruit (Euterpe edulis) has received attention due to its similarities to Euterpe oleracea (Açaí). The aim of this study was to evaluate the cytotoxicity, bioactive compounds, antioxidant capacities and chemopreventive activities of the fruit pulps of six populations of E. edulis (J1-J6) and one population of E. espiritosantense from different ecological regions. ESI(-)-FT-ICR-MS was used to evaluate the pulp composition. The varieties J1 and J4 presented higher polyphenol contents, while J2 and J5 showed higher anthocyanin contents...
February 2019: Food Research International
Raquel Facco Stefanello, Elizabeth Harumi Nabeshima, Aline de Oliveira Garcia, Rosane Teresinha Heck, Marcelo Valle Garcia, Leadir Lucy Martins Fries, Marina Venturini Copetti
This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological stability, physical and chemical characteristics as well as the impact of these microorganisms on sensory aspects and consumer acceptance. For characterization, panettones were elaborated by long fermentation, using two selected microorganisms, LF and WA in different proportions; and control panettones were formulated using commercial yeast with and without preservative...
February 2019: Food Research International
Megan R Schumaker, Charles Diako, John C Castura, Charles G Edwards, Carolyn F Ross
Brettanomyces spoilage in wine is due to the production of metabolites, which together create the distinctive 'Bretty' aroma and flavor profile associated with wine. The objective of this study was to assess the influence of three wine flavor matrices on consumer acceptance and the temporal sensory properties of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz red wine was altered through additions of whiskey lactone (oaky) and 2-isobutyl-3-methoxypyrazine (green)...
February 2019: Food Research International
Imen Abcha, Safa Souilem, Marcos A Neves, Zheng Wang, Mohamed Nefatti, Hiroko Isoda, Mitsutoshi Nakajima
Apigenin has attracted a great interest in the food industry due to the wide range of its biological activities including antioxidant and anti-inflammatory. The encapsulation of apigenin in oil-in-water (O/W) emulsions could overcome its low solubility and lead to the development of new functional food products. The aim of this study is to formulate food-grade O/W submicron emulsions loaded with apigenin using high-pressure homogenization. Supersaturated solutions of 0.1 wt% apigenin in ethyl oleate were heated at 100 °C for 30, 60, or 120 min and the supernant after centrifugation were used as to-be-dispersed phases...
February 2019: Food Research International
Fei Shi, Xin Zhou, Miao-Miao Yao, Zhuo Tan, Qian Zhou, Lei Zhang, Shu-Juan Ji
Cold storage is commonly employed to delay senescence in 'Nanguo' pear after harvest. However, this technique also causes fruit aroma weakening. MicroRNAs are regulators of gene expression at the post-transcriptional level that play important roles in plant development and in eliciting responses to abiotic environmental stressors. In this study, the miRNA transcript profiles of the fruit on the first day (C0, LT0) move in and out of cold storage and the optimum tasting period (COTP, LTOTP) during shelf life at room temperature and after cold storage were analyzed, respectively...
February 2019: Food Research International
Renata Vardanega, Aline F V Muzio, Eric Keven Silva, Ana Silvia Prata, M Angela A Meireles
In this work, the aqueous extract obtained from Brazilian ginseng (Pfaffia glomerata) roots (BGR), rich in beta-ecdysone and fructooligosaccharides (FOS), was powdered by spray drying and freeze drying techniques aiming to obtain a novel functional food product. The effects of these drying techniques on the chemical and nutritional quality, morphological and redispersion properties of the BGR powders were evaluated. The BGR powders obtained by both spray drying and freeze drying techniques maintained their beta-ecdysone and FOS contents after drying, demonstrating the stability of these functional compounds...
February 2019: Food Research International
Hanne G Masure, Arno G B Wouters, Ellen Fierens, Jan A Delcour
Gradientless baking by means of ohmic heating was used for the first time in gluten-free (GF) bread making. Combination thereof with in-line measurements of batter height, viscosity and carbon dioxide (CO2 ) release proved to be powerful for studying structure formation in GF breads. GF breads studied here were based on (i) a mixture of potato and cassava starches and egg white powder (C/P-S+EW), (ii) rice flour (RF) or (iii) a mixture of RF and egg white powder (RF+EW). The work revealed that bread volume and crumb structure rely heavily on the balance between the moment of CO2 release from batter during baking and that of crumb setting...
February 2019: Food Research International
Aldana L Zalazar, María F Gliemmo, Marcelo Soria, Carmen A Campos
Probabilistic microbial modelling using logistic regression was used to predict the growth/no growth (G/NG) interfaces of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum (XG) and sodium chloride concentrations. The growth was assessed colorimetrically by using 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-phenyl-2H-tetrazolium chloride and 2-methoxy-1,4-naphthoquinone as detection reagents. The logistic regression model successfully predicted G/NG probability. The detection reagents used allowed the evaluation of G/NG interfaces in opaque systems with an excellent agreement with the plate count method...
February 2019: Food Research International
Atefe Maqsoudlou, Alireza Sadeghi Mahoonak, Leticia Mora, Hossein Mohebodini, Fidel Toldrá, Mohamad Ghorbani
Peptides with a similar antioxidant and ACE-inhibitory activity of royal jelly (RJ) generated from Alcalase hydrolysated pollen (AHP) were predicted by Response Surface Methodology (RSM). The model equations were proposed according to the effects of time and enzyme concentration on the antioxidant and ACE-inhibitory activity. The optimum values for Alcalase concentration and hydrolysis time were 1.5% and 4 h, respectively. Later, AHP was prepared and deproteinised to be further analysed using size-exclusion chromatography (SEC)...
February 2019: Food Research International
Liqing Qiu, Min Zhang, Juming Tang, Benu Adhikari, Ping Cao
Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT)...
February 2019: Food Research International
Hary Razafindralambo, Frank Delvigne, Christophe Blecker
A physico-chemical approach was used for characterizing and generating fingerprints of single (L. bulgaricus and S. thermophilus) and multiple (Vivomixx) probiotic species. Such a methodology included thermal, colloidal, and surface analyses of powder (solid-in-gaseous phase) and dispersed (solid-in-aqueous phase) samples. Decomposition and transition phases analyzed by thermogravimetry and differential scanning calorimetry provide specific qualitative and quantitative data that serve as a probiotic fingerprint, and therefore a product quality control for each sample...
February 2019: Food Research International
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