cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14317877.v1
title: Innovation, research and development on the passion fruit peel flour: bibliometric approach

description: Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Data from scientific production were collected from Web of Science database and patent search was performed at different databases USPTO, WIPO, EPO and INPI. Bibliometric analysis addresses key sections focused on articles and patent applications, authors and inventors, relevant areas of interest, institutions and countries. The analysis of citations and analysis of social networks were also used as complementary indicators. The scientific and technological production of the passion fruit peel flour has occurred mostly in Brazil, particularly at universities. Since production is still fledging, greater investments are required to improve Science, Technology & Innovation (ST&I) indicators in the field.
DOI: 10.6084/m9.figshare.14317877
title: Innovation, research and development on the passion fruit peel flour: bibliometric approach

description: Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Data from scientific production were collected from Web of Science database and patent search was performed at different databases USPTO, WIPO, EPO and INPI. Bibliometric analysis addresses key sections focused on articles and patent applications, authors and inventors, relevant areas of interest, institutions and countries. The analysis of citations and analysis of social networks were also used as complementary indicators. The scientific and technological production of the passion fruit peel flour has occurred mostly in Brazil, particularly at universities. Since production is still fledging, greater investments are required to improve Science, Technology & Innovation (ST&I) indicators in the field.
DOI: 10.6084/m9.figshare.14317879
title: Comparative analysis of citrus fruits for nutraceutical properties

description: Abstract Fruits and vegetables (F and V) are valuable for their micronutrients, but many F and V in diverse growth areas have not been scientifically validated for these components. The nutraceutical characteristics of the pulp of eight citrus fruits grown in Pakistan were, therefore, investigated. Expectedly, the fruits differed in moisture (86.9-88.9%), ash (0.37-0.53%), pH (2.9-5.8), total soluble solids (8.1-13.7 °Brix), titratable acidity (7.9-13.1%), total sugars (5.1-8.8%), reducing sugars (2.8-4.3%), and non-reducing sugars (0.3-0.5%) contents. Potassium, sodium and magnesium were the major minerals, while iron, zinc and manganese were present in minor fractions in the pulps. Phytochemical analysis (total phenolic content, 132-243 µg/g GAE; total flavonoids content, 4.2-12.1 µg/g QE; vitamin C, 36.3-62.3 mg/100 g) revealed antioxidant potential that was confirmed by a high 1, 1-diphenyl 1-2-picrylhydrazyl (DPPH) radical scavenging activity, showing a highly positive correlation (r2 &gt; 0.921, 0.917, 0.807 p &gt; 0.05) with the measured antioxidant components (Total Phenolics, Total Flavonoids and vitamin C). Principal component analysis shows a significant relationship between the citrus varieties and their quality parameters to guide their industrial potential as sources of nutraceuticals.
DOI: 10.6084/m9.figshare.14317879.v1
title: Comparative analysis of citrus fruits for nutraceutical properties

description: Abstract Fruits and vegetables (F and V) are valuable for their micronutrients, but many F and V in diverse growth areas have not been scientifically validated for these components. The nutraceutical characteristics of the pulp of eight citrus fruits grown in Pakistan were, therefore, investigated. Expectedly, the fruits differed in moisture (86.9-88.9%), ash (0.37-0.53%), pH (2.9-5.8), total soluble solids (8.1-13.7 °Brix), titratable acidity (7.9-13.1%), total sugars (5.1-8.8%), reducing sugars (2.8-4.3%), and non-reducing sugars (0.3-0.5%) contents. Potassium, sodium and magnesium were the major minerals, while iron, zinc and manganese were present in minor fractions in the pulps. Phytochemical analysis (total phenolic content, 132-243 µg/g GAE; total flavonoids content, 4.2-12.1 µg/g QE; vitamin C, 36.3-62.3 mg/100 g) revealed antioxidant potential that was confirmed by a high 1, 1-diphenyl 1-2-picrylhydrazyl (DPPH) radical scavenging activity, showing a highly positive correlation (r2 &gt; 0.921, 0.917, 0.807 p &gt; 0.05) with the measured antioxidant components (Total Phenolics, Total Flavonoids and vitamin C). Principal component analysis shows a significant relationship between the citrus varieties and their quality parameters to guide their industrial potential as sources of nutraceuticals.
DOI: 10.6084/m9.figshare.14317880
title: Snack bars enriched with Spirulina for schoolchildren nutrition

description: Abstract The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and sensorial characteristics. Furthermore, the study of stability during storage (30 days) was carried out. The addition of 2% and 6% of Spirulina provided a protein increase of 11.7% and 29.9%, respectively. The physicochemical and microbiological parameters remained stable during the storage of 30 days. Sensory evaluation showed that snack bars enriched with 6% Spirulina presented no significant difference (p &gt; 0.05) compared to the control samples. We concluded that Spirulina can be used as a nutritive ingredient in snack bars designed for infant feeding without sensorial characteristics change.
DOI: 10.6084/m9.figshare.14317880.v1
title: Snack bars enriched with Spirulina for schoolchildren nutrition

description: Abstract The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and sensorial characteristics. Furthermore, the study of stability during storage (30 days) was carried out. The addition of 2% and 6% of Spirulina provided a protein increase of 11.7% and 29.9%, respectively. The physicochemical and microbiological parameters remained stable during the storage of 30 days. Sensory evaluation showed that snack bars enriched with 6% Spirulina presented no significant difference (p &gt; 0.05) compared to the control samples. We concluded that Spirulina can be used as a nutritive ingredient in snack bars designed for infant feeding without sensorial characteristics change.
DOI: 10.6084/m9.figshare.14317883
title: Cyclocarya paliurus (Batal.) Iljinskaja polysaccharides alleviate type 2 diabetes mellitus in rats by resisting inflammatory response and oxidative stress

description: Abstract This study aimed to investigate the effects of Cyclocarya paliurus (Batal.) Iljinskaja polysaccharides (CPP) on the glucose-lipid metabolism in T2DM rats. T2DM model was established in 40 Wistar rats which were then randomly divided into model, CPP-1, CPP-2 and CPP-3 groups. Ten normal rats were selected as the control group. The CPP-1, CPP-2 and CPP-3 group were intragastrically administrated with 100, 200 and 400 mg/kg CPP for 4 weeks, respectively. Results showed that, during the treatment, compared with model group, in CPP treatment groups the T2DM symptoms were lightened, and the body weight was improved. After treatment, compared with model group, in CPP-3 group the blood fasting plasma glucose, fasting insulin and glycosylated hemoglobin levels were reduced (P &lt; 0.05), the blood total cholesterol, triglyceride and low-density lipoprotein cholesterol levels were decreased (P &lt; 0.05), the serum C-reactive protein, tumor necrosis factor α and interleukin 6 levels were decreased (P &lt; 0.05), the serum malondialdehyde level was reduced (P &lt; 0.05), and the serum superoxide dismutase and glutathione peroxidase levels were increased (P &lt; 0.05). In conclusion, CPP can alleviate the T2DM in rats, which may be related to its resisting inflammatory response and oxidative stress in body.
DOI: 10.6084/m9.figshare.14317883.v1
title: Cyclocarya paliurus (Batal.) Iljinskaja polysaccharides alleviate type 2 diabetes mellitus in rats by resisting inflammatory response and oxidative stress

description: Abstract This study aimed to investigate the effects of Cyclocarya paliurus (Batal.) Iljinskaja polysaccharides (CPP) on the glucose-lipid metabolism in T2DM rats. T2DM model was established in 40 Wistar rats which were then randomly divided into model, CPP-1, CPP-2 and CPP-3 groups. Ten normal rats were selected as the control group. The CPP-1, CPP-2 and CPP-3 group were intragastrically administrated with 100, 200 and 400 mg/kg CPP for 4 weeks, respectively. Results showed that, during the treatment, compared with model group, in CPP treatment groups the T2DM symptoms were lightened, and the body weight was improved. After treatment, compared with model group, in CPP-3 group the blood fasting plasma glucose, fasting insulin and glycosylated hemoglobin levels were reduced (P &lt; 0.05), the blood total cholesterol, triglyceride and low-density lipoprotein cholesterol levels were decreased (P &lt; 0.05), the serum C-reactive protein, tumor necrosis factor α and interleukin 6 levels were decreased (P &lt; 0.05), the serum malondialdehyde level was reduced (P &lt; 0.05), and the serum superoxide dismutase and glutathione peroxidase levels were increased (P &lt; 0.05). In conclusion, CPP can alleviate the T2DM in rats, which may be related to its resisting inflammatory response and oxidative stress in body.
DOI: 10.6084/m9.figshare.14317885
title: Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince

description: Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in fresh and rehydrated samples were found insignificant statistically.
DOI: 10.6084/m9.figshare.14317885.v1
title: Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince

description: Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in fresh and rehydrated samples were found insignificant statistically.
DOI: 10.6084/m9.figshare.14317886
title: Gluten-free food issues in Turkey

description: Abstract Consumption of gluten-free foods (GFFs), natural GFFs (nGFFs) or manufactured GFFs (mGFFs), is reported as a burden on GFF-consumers for different countries. In Turkey, only mGFFs are recognized to be GF, and issues related to them were investigated for the first time. Accessibility of mGFFs is too restricted. Celiac, not other gluten-linked diseases, is recognized in the institutional practices. Price of mGFFs is 5.5 times on average more expensive than corresponding gluten containing foods (cGCFs). GFF-consumers in Turkey are under a heavy burden of the high price pressure, and it is more than the burden on GFF-consumers in other countries not considering the economic welfare difference. Though, exported mGFFs are more expensive than domestic mGFFs, exported ones dominate the market. Well-established arrangements are needed for easing the burden on mGFF-consumers in the country. The lowest possible expenditure for mGFFs by celiac population is almost $ 649×106 per year excluding individuals with other gluten-linked disorders. Turkey is quite untouched market and offers lucrative business opportunities for mGFFs.
DOI: 10.6084/m9.figshare.14317886.v1
title: Gluten-free food issues in Turkey

description: Abstract Consumption of gluten-free foods (GFFs), natural GFFs (nGFFs) or manufactured GFFs (mGFFs), is reported as a burden on GFF-consumers for different countries. In Turkey, only mGFFs are recognized to be GF, and issues related to them were investigated for the first time. Accessibility of mGFFs is too restricted. Celiac, not other gluten-linked diseases, is recognized in the institutional practices. Price of mGFFs is 5.5 times on average more expensive than corresponding gluten containing foods (cGCFs). GFF-consumers in Turkey are under a heavy burden of the high price pressure, and it is more than the burden on GFF-consumers in other countries not considering the economic welfare difference. Though, exported mGFFs are more expensive than domestic mGFFs, exported ones dominate the market. Well-established arrangements are needed for easing the burden on mGFF-consumers in the country. The lowest possible expenditure for mGFFs by celiac population is almost $ 649×106 per year excluding individuals with other gluten-linked disorders. Turkey is quite untouched market and offers lucrative business opportunities for mGFFs.
DOI: 10.6084/m9.figshare.14317889.v1
title: Are foods naturally rich in glutamic acid an alternative to sodium reduction?

description: Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACO and USDA’s food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANOVA and Tukey Test (p &lt; 0.05) with software FIZZ Biosystemes. Herbs pie samples with parmesan cheese had better acceptance and salt intensity was perceived as moderate. Bruschetta samples, with tomatoes, were well accepted regardless the presence of refined salt or herbs; and had a harmonious salt intensity perception. Salt intensity was considered adequate on chicken stroganoff samples while champignon mushrooms provided better global acceptance. All samples had 50-60% less salt than traditional recipes. Ingredients naturally rich in glutamic acid (parmesan cheese, tomatoes and mushrooms) are good for strategies of sodium content reduction in culinary preparations, without reduce sensorial acceptance.
DOI: 10.6084/m9.figshare.14317889
title: Are foods naturally rich in glutamic acid an alternative to sodium reduction?

description: Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACO and USDA’s food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANOVA and Tukey Test (p &lt; 0.05) with software FIZZ Biosystemes. Herbs pie samples with parmesan cheese had better acceptance and salt intensity was perceived as moderate. Bruschetta samples, with tomatoes, were well accepted regardless the presence of refined salt or herbs; and had a harmonious salt intensity perception. Salt intensity was considered adequate on chicken stroganoff samples while champignon mushrooms provided better global acceptance. All samples had 50-60% less salt than traditional recipes. Ingredients naturally rich in glutamic acid (parmesan cheese, tomatoes and mushrooms) are good for strategies of sodium content reduction in culinary preparations, without reduce sensorial acceptance.
DOI: 10.6084/m9.figshare.14317891
title: The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration

description: Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60 and 70 °Bx and stored at three temperatures (50, 65 and 75 °C) for 10 days. HMF accumulation was lower in the grape juices which were treated with Amberlite or activated carbon throughout the boiling. Rate constant, activation energy and Q10 values indicated that activated carbon application has a decelerating effect on HMF formation in molasses, particularly molasses with 50 οBx. Dowex was more effective than Amberlite in controlling of brown pigment formation. Analysing the results of HMF and brown pigment, activated carbon was the best resin to control the Maillard reaction.
DOI: 10.6084/m9.figshare.14317891.v1
title: The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration

description: Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60 and 70 °Bx and stored at three temperatures (50, 65 and 75 °C) for 10 days. HMF accumulation was lower in the grape juices which were treated with Amberlite or activated carbon throughout the boiling. Rate constant, activation energy and Q10 values indicated that activated carbon application has a decelerating effect on HMF formation in molasses, particularly molasses with 50 οBx. Dowex was more effective than Amberlite in controlling of brown pigment formation. Analysing the results of HMF and brown pigment, activated carbon was the best resin to control the Maillard reaction.
DOI: 10.6084/m9.figshare.14317894
title: Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage

description: Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced with pork and rabbit meat. Three formulations were made: C1 (80% fresh lean pork + 20% pork back fat), T1 (40% fresh lean pork + 40% rabbit meat + 20% pork back fat) and T2 (80% rabbit meat + 20% pork back fat). Samples were evaluated for composition, texture profile, instrumental color, pH, weight loss, lipid oxidation and sensorial acceptance. The samples did not present significant differences between them for moisture, fat and protein contents. Regarding the aroma, flavor, hardness and overall acceptance, all samples presented similar mean values (P&gt;0.05). The study showed that up to 40% of rabbit meat could be substituted in a fermented pork sausage without altering any of the sensorial attributes evaluated and with minimal effect on the technological parameters.
DOI: 10.6084/m9.figshare.14317894.v1
title: Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage

description: Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced with pork and rabbit meat. Three formulations were made: C1 (80% fresh lean pork + 20% pork back fat), T1 (40% fresh lean pork + 40% rabbit meat + 20% pork back fat) and T2 (80% rabbit meat + 20% pork back fat). Samples were evaluated for composition, texture profile, instrumental color, pH, weight loss, lipid oxidation and sensorial acceptance. The samples did not present significant differences between them for moisture, fat and protein contents. Regarding the aroma, flavor, hardness and overall acceptance, all samples presented similar mean values (P&gt;0.05). The study showed that up to 40% of rabbit meat could be substituted in a fermented pork sausage without altering any of the sensorial attributes evaluated and with minimal effect on the technological parameters.