10 articles in this issue
Foods Editorial Office
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Viktoria Olsson, Andreas Håkansson, Jeanette Purhagen and Karin Wendin
Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification... see more
Shima Sadeghi Ekbatan, Michele M. Iskandar, Lekha Sleno, Kebba Sabally, Joelle Khairallah, Satya Prakash and Stan Kubow
The bioactivity of dietary polyphenols depends upon gastrointestinal and hepatic metabolism of secondary microbial phenolic metabolites generated via colonic microbiota-mediated biotransformation. A polyphenol-rich potato extract (PRPE) containing chlorog... see more
Brinda Harish Vagadia, Sai Kranthi Vanga, Ashutosh Singh, Yvan Gariepy and Vijaya Raghavan
Soymilk is lower in calories compared to cow’s milk, since it is derived from a plant source (no cholesterol) and is an excellent source of protein. Despite the beneficial factors, soymilk is considered as one of the most controversial foods in the world.... see more
Karin Santoro, Marco Maghenzani, Valentina Chiabrando, Pietro Bosio, Maria Lodovica Gullino, Davide Spadaro and Giovanna Giacalone
Hanne K. Mæhre, Lars Dalheim, Guro K. Edvinsen, Edel O. Elvevoll and Ida-Johanne Jensen
The reported protein content of foods depends on the analytical method used for determination, making a direct comparison between studies difficult. The aim of this study was to examine and compare protein analytical methods. Some of these methods require... see more
Shashi K. Pankaj, Zifan Wan and Kevin M. Keener
Cold plasma (CP) technology has proven very effective as an alternative tool for food decontamination and shelf-life extension. The impact of CP on food quality is very crucial for its acceptance as an alternative food processing technology. Due to the no... see more
Ioannis N. Pasias, Ioannis K. Kiriakou, Lila Papakonstantinou and Charalampos Proestos
A rapid, precise and accurate method for the determination of vitamin E (a-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and ... see more
Stefania Marconi, Alessandra Durazzo, Emanuela Camilli, Silvia Lisciani, Paolo Gabrielli, Altero Aguzzi, Loretta Gambelli, Massimo Lucarini and Luisa Marletta
Nowadays, many countries have their own national Food Composition Databases, whose continuous updating allows the inclusion of a large number of foods, reflecting the food habits of the population and the growing number of foods on the market in the best ... see more
KaWang Li, Amanda Gipe McKeith, Cangliang Shen and Russell McKeith