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Influence of urban gardening conditions on the concentration of antioxidant secondary plant metabolites in kale

Journal of Applied Botany and Food Quality, 2022
During the COVID-19 pandemic urban gardening became popular across the globe. Leafy vegetables supplement the daily diet and contribute to consumers health. Within the last decade kale (Brassica oleracea var.
Marie Bayer , Susanne Neugart, Tobias Pöhnl   +2 more
doaj   +1 more source

Chemical Composition and Sensory Quality of Coffee Fruits at Different Stages of Maturity

Agronomy, 2023
The configuration of the sensory quality of coffee begins in the tree, where chemical precursors are deposited and formed in the seeds as the fruits develop. Fruit within the range classified as mature can have a wide range of properties.
Valentina Osorio Pérez, Luis Gerónimo Matallana Pérez, M. Fernandez-Alduenda, C. I. Álvarez Barreto, Claudia Patricia Gallego Agudelo, Esther Cecilia Montoya Restrepo   +5 more
semanticscholar   +1 more source

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality

Foods, 2023
Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products’ quality and ...
H. Schmidt, V. R. Oliveira
semanticscholar   +1 more source

Current research and emerging tools to improve fresh red meat quality

Irish Journal of Agricultural and Food Research, 2022
A consumer’s decision to purchase red meat is guided by a combination of many interacting factors including safety, nutrition, sustainability and perception of healthiness along with a variety of sensory characteristics such as colour, marbling ...
M. Gagaoua, G. Duffy, C. Alvarez, C.M. Burgess, R. Hamill, E. Crofton, C. Botinestean, A. Ferragina, J. Cafferky, A.M. Mullen, D. Troy   +10 more
doaj   +1 more source

Integrative analysis of sensory evaluation and non-targeted metabolomics to unravel tobacco leaf metabolites associated with sensory quality of heated tobacco

Frontiers in Plant Science, 2023
Introduction Heated tobacco (Nicotiana tabacum L.) products are heating tobacco plug at a temperature of 350°C and produce different emissions in aerosol and sensory perceptions of tobacco leaf compared with combustible tobacco.
Lu Zhao, Shanzhai Shang, Yongfeng Tian, Yulong Gao, Zhongbang Song, Lijuan Peng, Zhuoling Li, Bingwu Wang   +7 more
semanticscholar   +1 more source

Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage

International Journal of Molecular Sciences, 2022
Controlled atmosphere (CA) has been used to alleviate chilling injury (CI) of horticultural crops caused by cold storage. However, the effects of CA treatment on peach fruit sensory quality and flavor-related chemicals suffering from CI remain largely ...
Hong-ru Liu, Hui He, Chenxia Liu, Chunfang Wang, Yongjin Qiao, Bo Zhang   +5 more
semanticscholar   +1 more source

A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls

Foods, 2021
Beef tenderness is of central importance in determining consumers’ overall liking. To better understand the underlying mechanisms of tenderness and be able to predict it, this study aimed to apply a proteomics approach on the Longissimus thoracis (LT ...
Yao Zhu, Mohammed Gagaoua, Anne Maria Mullen, Alan L. Kelly, Torres Sweeney, Jamie Cafferky, Didier Viala, Ruth M. Hamill   +7 more
doaj   +1 more source

Influence of Peanut Varieties on the Sensory Quality of Peanut Butter

Foods, 2022
Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars.
Tapiwa Reward Sithole, Yu‐xiang Ma, Z. Qin, Hua‐min Liu, Xue‐de Wang   +4 more
semanticscholar   +1 more source

Prediction of Trained Panel Sensory Scores for Beef with Non-Invasive Raman Spectroscopy

Chemosensors, 2021
The objective of this study was to investigate Raman spectroscopy as a tool for the prediction of sensory quality in beef. Raman spectra were collected from M.
Jamie Cafferky, Raquel Cama-Moncunill, Torres Sweeney, Paul Allen, Andrew Cromie, Ruth M. Hamill   +5 more
doaj   +1 more source

Antioxidant Activity and Sensory Quality of Bacon

Foods, 2022
Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid
Bing Zhou, Jie Luo, Wei Quan, Aihua Lou, Q. Shen   +4 more
semanticscholar   +1 more source