The 16.2% of wine grape samples collected during 2016 vintage in the region of DOC San Rafael (Argentina) showed TA contamination, with 4% of incidence in healthy samples (77 µg·kg⁻¹) and 42% in rotten samples (10–778 µg·kg⁻¹). Two of three Alternaria alternata strains were able to produce TA during inoculation experiments in wine grapes; they showed an optimum of production at 15°C and 25°C after 24 days of incubation. Nutritional composition of grapes results appropriate for A. alternata infection and TA production and, together with the adequate field conditions, favors TA natural occurrence in wine grapes.

The quality attributes of biscuits prepared from flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF) were investigated. Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash, and dietary fiber contents increasing as the PPF level increased. Biscuit prepared from flour blend of 21.67% unripe cooking banana, 21.67% pigeon pea, and 56.67% sweet potato was the most preferred in terms of shape, mouthfeel, taste, crunchiness, and overall acceptability.

The study documented the first information about the occurrence of aflatoxins in the common spices used in West Africa. Around of 50% of samples investigated were contaminated by total aflatoxins with values higher than 10 µg/kg. So, there is a potential for sporadic aflatoxin poisoning related to the consumption of SAH powder as commercialized in Benin and other countries of West Africa region.

Soy flour has effect on functional, nutritional, and sensory properties of soup powders, and 10% supplementation of soy flour is suitable for ready-to-eat soup formulation

It has been investigated for the first time whether the fatty acid profile of Turkish hazelnut has changed according to the production regions and whether it is possible to determine the geographical origin by utilizing the profile of fatty acids.

Ethiopian okra mucilage: Functional and Antioxidant properties.

The foliar anthocyanin content of the purple corn was successfully estimated by the hyperspectral model. Remarkably, the accuracy and stability of the hyperspectral model in the range of 0–20 mg/g were higher than that in the range of 0–40 mg/g.

JAVA tea leaf, stem, and root showed high antioxidants and intestinal epithelial cell protective effect; Java tea by-products have potential as a food or feed additive for protecting the intestine from oxidative stress.

Waste flour from noodle production could be used to produce flour-based films. The moisture sorption isotherms of the films showed the correlation between the equilibrium moisture content and the water activities was well fitted by Henderson's equation. The flour film with plasticizers (glycerol and sorbitol) and potassium sorbate could be a promising alternative natural packaging material to reduce the use of nonbiodegradable synthetic polymer films in food applications.

The temperature of 120°C of the UHT treatment was the optimal temperature for the production of the watermelon juice.

Investigation into modulatory effects of local condiments produced from fermented legume (African locust bean and soybean) seeds on activities of enzymes relevant to endothelial function and cardiovascular disease was the focus of this study.

Careless handling during loading and unloading, lack of temperature management, and sanitation problems in the market were identified as the main factors favored fungal pathogens development and associated banana fruit losses.

The sausage incorporated with lantern fish protein isolate can be a novel valuable meat product. An acceptable sausage can be made with 2% fish protein isolate (FPI) The addition of FPI is useful in preparing a sausage.

Frozen vegetable topping and par-baked pizza bases were processed by hot plate heating and heating at 500°C for 50 s, respectively, and compared to their conventional counterparts (i.e., steam-blanched vegetable toppings and commercially available par-baked pizza base, respectively) in terms of total polyphenol content (TPC) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH RSA). Replacing conventional with alternatively heat-treated vegetable toppings was estimated to increase TPC and DPPH RSA by 1.2-fold to 1.6-fold and 1.3-fold to 2.1-fold, respectively. Therefore, alternative heat treatment of selected frozen pizza ingredients may be a viable method for increasing the potential healthfulness of frozen pizza.

The interactive effect of rice parboiling steaming time and variety allows for rice to be produced with desired physicochemical and nutritional benefits. This method facilitated the identification of NERICA7 steamed at 35 min having lower total starch, higher protein, phosphorus, potassium, and magnesium content compared to other treatments.This is significant because this is the first time this work is being done especially using upland rice varieties and paves the way for using this method to screen varieties and produce rice for people with special needs.

Citrus maxima peel extract contains significantly (p < .05) higher crude fiber (2.58%), fat (9.74%), ash (2.49%), and carbohydrate (71.57%) compared with Citrus maxima juice. Citrus maxima peel is highly nutritive and rich in phytochemicals; further research is recommended to investigate its therapeutic effect.

In this study, four Kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan black tea at varying concentrations for a period of 8 weeks. The antioxidant activities, physio-chemical and qualitative properties were monitored prior to the commencement of the fermentation process, one day after the inoculation with the microorganisms and subsequently, on a weekly basis. All samples displayed a statistically significant decrease (p < .05) in the antioxidant activity at the end 8 weeks, which was indicative of the decreasing functional properties of the beverage, while the physico-chemical properties indicated increased acidity and turbidity, which might decrease consumer appeal of the fermented beverage.

Galactomannan from fenugreek seeds showed resistance to gastric acid and pancreatic enzyme hydrolysis and also supported the growth of probiotic Bacillus coagulans MTCC 5856. Galactomannan exhibited prebiotic activity and also showed suitability with probiotic B. coagulans MTCC 5856 in a synbiotic combination.

There is increasing interest in the potential for intermittent energy restriction (IER) to be used in weight management. However, there are concerns that IER could result in ‘rebound’ overconsumption of energy on unrestricted days. We studied self -reported food records from participants in two trials of IER versus continuous energy restriction. IER is associated with a spontaneous reduction in energy intake during all unrestricted days including the days immediately before and after the two day period of energy restriction. Consistency of restricted days was not associated with weight loss success.

From a 3-year, U.S.-wide study, we report the fatty acid profile from 1,163 samples of milk from nearly 100% forage-fed cows (grass milk) and compare it to profiles from a similar study of conventional and organic milk. We find increases in omega-3 fatty acids and conjugated linoleic acid and a decrease in omega-6 fatty acids. In model human diets, these changes are sufficient to substantially reduce historically high omega-6/omega-3 ratios in modern diets.