Wageningen, Netherlands
Wageningen, Netherlands

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Guzek D.,Laboratory of Food Chemistry
Journal of Sensory Studies | Year: 2016

The aim of the presented study was to evaluate consumer behaviors towards novel meat products in Poland. The research was conducted using PAPI method on a group of 559 Polish respondents purchasing meat and meat products. The highest share of declared "innovators" or "early adopters" was observed among respondents purchasing meat and sausages in natural food shops (75%, 83%), supermarkets (59%, 58%) and specialist meat stores (50% for sausages), whereas the lowest interest in novelty was expressed by the respondents purchasing meat and sausages in the local grocery shops (35%, 26%) and discount stores (29%, 36%). In the case of cold cuts deluxe the highest interest in novelty was observed among respondents purchasing in discount stores (71%), while the lowest - among respondents purchasing in supermarkets (27%) and natural food shops (17%). The identified trend suggesting that customers are willing to buy various novel meat products in the different places may be a contribution to the formulation of the modern marketing strategies. © 2016 Wiley Periodicals, Inc.


Nousias P.,Laboratory of Food Chemistry | Karabagias I.K.,Laboratory of Food Chemistry | Riganakos K.A.,Laboratory of Food Chemistry
Journal of Food Processing and Preservation | Year: 2016

Thirty-three commercial thyme honeys (Thymus spp.) were characterized and classified according to geographical origin based on quality parameters, total phenolic content and radical scavenging activity. Quality parameter analysis included the determination of: pH, free, lactonic and total acidity, electrical conductivity, moisture, ash, hydroxymethylfurfural (HMF) content and diastase activity, using official methods of analysis. Finally, total phenolic content and % radical scavenging activity (%RSA) were estimated using the Folin-Ciocalteu and the 1,1-diphenyl-2-picryl-hydrazil [DPPH·] assay, respectively. Results showed that thyme honeys analyzed: (1) met all the quality criteria set by the EU; (2) showed variations in total phenolic content and radical scavenging activity; (3) possessed a special food character since total phenolic content was positively correlated with radical scavenging activity and (4) were successfully classified (correct prediction rate 93.9%) according to geographical origin applying chemometric analyses to the data collected. Practical Applications: The present study highlights quality criteria and bioactive properties of Greek commercial thyme honeys, produced in different regional departments in Greece. Such parameters determined, give an enhanced functional food character to this product which can lead to consumers' awareness on nutritional foods of specific regional origin. In addition, the use of chemometric analyses on quality parameters, total phenolic content and radical scavenging activity proved to be a strong key for correct geographical classification of Greek commercial thyme honey. © 2016 Wiley Periodicals, Inc.


Guzek D.,Laboratory of Food Chemistry | Pogorzelska E.,Laboratory of Food Chemistry | Brodowska M.,Laboratory of Food Chemistry | Godziszewska J.,Laboratory of Food Chemistry
Journal of Food Processing and Preservation | Year: 2016

The aim of the study was to evaluate the effect of MAP and film thickness on Agaricus bisporus quality. Three initial gas compositions: high oxygen packaging (100% of O2); medium oxygen packaging (50% O2, 50% N2); low oxygen packaging (5% O2, 5% CO2, 90% N2) and two types of polyethylene films of 54 and 39 μm thickness were used. The samples were stored at 4 ± 1C for 14 days. The films and MAP had a significant effect on color and weight loss of the mushrooms. In the case of texture, the gas composition alone exerts a significant effect. The optimal conditions for prolonging the shelf life of mushrooms were found for packaging with medium oxygen level and film of higher permeability. In optimal conditions, mushrooms were characterized by lightness of 93 and 85, and a browning index of 11 and 23 in 0 and 14 days of storage, respectively. Practical Application: White button mushrooms are highly perishable. The average storage time of fresh mushrooms does not exceed 4 days. There is a pressing need for effective methods to extend the shelf life of these mushrooms. According to the presented results, it is possible to maintain the product visually acceptable up to 14 days for mushrooms packed with the usage of a 39 μm thick film type and modified atmosphere with a medium level of oxygen (50%). © 2016 Wiley Periodicals, Inc.


Nasopoulou C.,Laboratory of Food Chemistry | Karantonis H.C.,Harokopio University | Perrea D.N.,National and Kapodistrian University of Athens | Theocharis S.E.,National and Kapodistrian University of Athens | And 3 more authors.
Food Chemistry | Year: 2010

The aim of this study was to investigate whether the fish lipid extracts have in vivo anti-atherogenic properties in hypercholesterolaemic rabbits. Fish oil extracts were obtained from cultured gilthead sea bream (Sparus aurata) and, for the in vivo experiment, 12 healthy male New Zealand rabbits of specific weight and age were used, which were randomly divided into two groups of six animals each and were given specific diets for 45 days. Group A was given an atherogenic diet, while group B was given an atherogenic diet enriched with Gilthead Sea Bream Polar Lipids (GSBPL). The levels of total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL-C) and triacylglycerols (TAG) increased in animals of both groups. TC, LDL-C and TAG levels did not exhibit statistical significant differences between groups A and B by day 45, while HDL-C levels increased significantly in group B in comparison with group A by day 45. Plasma PAF-acetylhydrolase (PAF-AH) activity increased significantly in group B at the end of the experiment, in comparison with group A, while platelet aggregation efficiency was reduced in group B rabbits. Rabbits of group B (atherogenic diet supplemented with GSBPL) developed early atherosclerosis lesions, of statistically significantly lower degree (p = 0.017) than did group A. © 2009 Elsevier Ltd. All rights reserved.


Reitsma M.,Laboratory of Food Chemistry | Reitsma M.,Food and Biobased Research | Bastiaan-Net S.,Food and Biobased Research | Sforza S.,Laboratory of Food Chemistry | And 6 more authors.
Journal of Agricultural and Food Chemistry | Year: 2016

In this study a fast and simple purification procedure for the three known allergens from cashew (7S globulin Ana o 1, 11S globulin Ana o 2, and 2S albumin Ana o 3) is described. The purified allergens are characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Western blot, glycoprotein stain, and protein identification. The purified proteins still bind IgE, and this IgE binding varied between different pools of patient serum. Ana o 1 was found to be a glycoprotein. Ana o 3 has been studied more in detail to identify both the small and large subunits, both displaying microheterogeneity, and epitope mapping of Ana o 3 has been performed. © 2016 American Chemical Society.


Nasopoulou C.,Laboratory of Food Chemistry | Gogaki V.,Laboratory of Food Chemistry | Stamatakis G.,Laboratory of Biochemistry | Papaharisis L.,Nireus Aquaculture SA | And 2 more authors.
Marine Drugs | Year: 2013

Given the pivotal role of Platelet-Activating-Factor (PAF) in atherosclerosis and the cardio-protective role of PAF-inhibitors derived from olive pomace, the inclusion of olive pomace in fish feed has been studied for gilthead sea bream (Sparus aurata). The aim of the current research was to elucidate the anti-atherogenic properties of specific HPLC lipid fractions obtained from olive pomace, olive pomace enriched fish feed and fish fed with the olive pomace enriched fish feed, by evaluating their in vitro biological activity against washed rabbit platelets. This in vitro study underlines that olive pomace inclusion in fish feed improves the nutritional value of both fish feed and fish possibly by enriching the marine lipid profile of gilthead sea bream (Sparus aurata) with specific bioactive lipid compounds of plant origin. © 2013 by the authors.


Pollatos E.P.,Laboratory of Food Chemistry | Riganakos K.A.,Laboratory of Food Chemistry | Demertzis P.G.,Laboratory of Food Chemistry
Starch/Staerke | Year: 2013

The moisture sorption isotherms of Greek durum wheat semolina were determined at 25, 30, 35, and 40°C using the gravimetric (static) and the Novasina hygrometric methods. Good agreement was found between sorption isotherms for semolina obtained with the Novasina and the static gravimetric methods. Sorption isotherms were of the characteristic sigmoid shape (BET type II). Sorption data showed that the moisture content increased while water activity was increasing at a constant temperature, and decreased while temperature was increasing at a constant relative humidity. The water vapor sorption kinetics of semolina was also studied using the static gravimetric method. With the temperature and relative humidity rising, the rate of water sorption also increased. The increase, though, was not stable. Initially, there was a steep rise, but while moisture contents reached equilibrium the rate was substantially decreased. The experimental data were successfully fitted to 7 of widely used isotherm models (B.E.T., G.A.B., Freundlich, Halsey, Henderson, Chung and Pfost, and Oswin). Isosteric heat of sorption (ΔHs) of the studied substrate (semolina) was also determined using the modified Clausius-Clapeyron equation. The steep increase (absolute values) of ΔHs at low moisture contents indicate that water molecules interact more strongly at lower moisture contents. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Grant
Agency: Narcis | Branch: Project | Program: Completed | Phase: Agriculture | Award Amount: | Year: 2007

None


Grant
Agency: Narcis | Branch: Project | Program: Completed | Phase: Agriculture | Award Amount: | Year: 2007

None


Grant
Agency: Narcis | Branch: Project | Program: Completed | Phase: Agriculture | Award Amount: | Year: 2007

None

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