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Highlights ► Quality of fresh-cut melons from contrasting genotypes was characterised during storage. ► Individual volatiles and volatile classes were significantly affected by oxygen levels. ► Other quality attributes were not affected by oxygen levels. ► Optimisation of MAP should...
Highlights ► Differences in bioactive components of organic and conventional tomato juices not previously reported. ► Crop management influence food composition and, therefore, the production of high-quality foods. ► Twelve polyphenols are able to distinguish tomato juices from different...
Highlights ► Lipophilic components in wheat bran are cytotoxic against PC3 cell line. ► Lipophilic phytochemicals in wheat bran contribute to the anticancer property. ► Alkenyl- and oxoalkyl-resorcinols in wheat bran exert potent cytotoxicity. ► Unsaturated fatty acids in wheat bran...
Highlights ► New fungicides (mandipropamid, valifenalate, cyazofamid and famoxadone) were applied. ► Fungicide residues slightly affect the sensorial descriptors of white wines. ► Increment of fermentative odours associated to esters in wines with residues. ► Sweeter balance with a ripe...
Highlights ► Stearidonic acid (SDA) has health-promoting effects and good oxidative stability. ► We enriched SDA in modified soybean oil by low temperature crystallisation. ► Best conditions were 10% oil:solvent ratio, 24 h, and hexane:acetone (10:90, v/v). ► We obtained 33 g of TAG with...
Highlights ► Volatiles studied in ripening fruits of Alphonso mango from three locations in India. ► Ripe fruits from Dapoli had relatively higher amount of mono- and sesquiterpenes. ► Ripe fruits from Deogad had higher amount of lactones compared to two other regions. ► No such...
Highlights ► Changes in colour and in monomeric and polymeric phenols during the vinification process have been studied. ► Chamber drying increased the sugar content to about 31.4 °Brix in Merlot and Tempranillo grapes. ► The drying process causes skin rupture, facilitating the access to...
Highlights ► Giant red shrimp caught in five areas in the Mediterranean were chemical analysed. ► All the samples showed good levels of EPA and DHA. ► Samples from Tunisia and Crete areas showed the best colour and lightness values.
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