@article{MTMT:34788246,
	title = {Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions},
	url = {https://m2.mtmt.hu/api/publication/34788246},
	author = {Khalfalla, Maha and Zsombik, László and Diósi, Gerda and Győri, Zoltán},
	doi = {10.1111/ijfs.17117},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {1},
	unique-id = {34788246},
	issn = {0950-5423},
	abstract = {Sorghum, known for its nutritional value, health benefits and gluten‐free status, is now widely produced and suitable for human consumption in developed regions due to advancements in sorghum research and processing techniques. The research looked at how well the husking fraction time unit (HFTU) technique worked by examining its effects on the nutritional value of three varieties of sorghum grain. The efficiency of the husking process was assessed at 87% for concentrated and redistributed nutritional contents and 60% for variation of mineral contents based on bran/ endosperm. The technique reduced the T.K.W. compared to whole grain to the endosperm (grits). Moreover, the redistribution of the crude protein % showed the precision of the HFTU procedure by demonstrating an average of 26.6% as a variation ratio of the bran/endosperm in the data set. Contrary to the content of the total dietary fibre content, for example, the variation of TDF % attributed to bran/endosperm was 10.9%. On the other hand, the average ash % of whole grains (hummer) and husked products (TM05C) was increased by 33.2% based on averages of 1.5% and 2.1%, respectively. Accordingly, it was approved that the HFTU procedure effectively separated the endosperm (grits) and bran. This study also found that minerals such as Ca, Cu, Fe, K, Mg, Mn, Na, P, S and Zn changed over 30‐to‐80‐time units by 29%, 13%, 8%, 4%, 17%, 18%, 1%, 13%, 6% and 12% in the bran and endosperm. The HFTU process has influenced the colour attributes of variation sorghum varieties, particularly within a time scale of 80 (S) units. The research revealed that the husking technique substantially impacted the different sorghum grain varieties’ nutritional composition and colour properties. The method can be useful for developers in enhancing sorghum grain products’ nutritional properties attributed to various varieties and regions, allowing them to provide high nutritional quality sourced from sustainable products.},
	year = {2024},
	eissn = {1365-2621},
	pages = {1-13}
}

@article{MTMT:34781424,
	title = {Potential of barley straw pretreated with a lignin inhibitor as an adjunct during beer production},
	url = {https://m2.mtmt.hu/api/publication/34781424},
	author = {Machado Filho, Evandro Ribeiro and Lazzari, Anderson and Saraiva, Bianka Rocha and Gonzaga, Diego Eduardo Romero and Gibin, Mariana Sversut and dos Santos, Wanderley Dantas and Sato, Francielle and Matumoto Pintro, Paula Toshimi},
	doi = {10.1111/ijfs.17058},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {online},
	unique-id = {34781424},
	issn = {0950-5423},
	abstract = {Barley straw is an agricultural residue of low added value used for alcohol production through chemical pretreatments. However, chemical pretreatments are expensive and generate residues, preventing the possible application of this product in the food. This study aims to use piperonylic acid as a lignin inhibitor applied in a barley field to obtain a pretreated straw more accessible to structural carbohydrates, releasing fermentable sugars and partially replacing malt in beer. Straws showed structural and chemical changes with SEM, FTIR and compositional analysis. These changes enabled the fermentable sugars release when inserted in wort with 2.5% of barley straw, using cellulase isolated or a xylanase and cellulase mixture in 1:2 proportion, maintaining a final enzyme concentration of 16 U mL −1 . Barley straw pretreated with lignin inhibitor can be used as a brewing adjunct, increasing the release of fermentable sugars and bioactive compounds.},
	year = {2024},
	eissn = {1365-2621},
	orcid-numbers = {Machado Filho, Evandro Ribeiro/0000-0003-4065-6074; Lazzari, Anderson/0000-0003-4039-4772; Saraiva, Bianka Rocha/0000-0002-6575-9857; Gonzaga, Diego Eduardo Romero/0000-0002-1918-4378; Gibin, Mariana Sversut/0000-0002-4575-2703; dos Santos, Wanderley Dantas/0000-0002-6072-2860; Sato, Francielle/0000-0002-8273-2891; Matumoto Pintro, Paula Toshimi/0000-0002-9182-5758}
}

@article{MTMT:34753260,
	title = {Antibacterial mechanism of ultrasound combined with thymol against Shewanella putrefaciens : implications for cell integrity and biofilm control},
	url = {https://m2.mtmt.hu/api/publication/34753260},
	author = {Gu, Yongji and Lan, Weiqing and Xie, Jing},
	doi = {10.1111/ijfs.17042},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {x},
	unique-id = {34753260},
	issn = {0950-5423},
	abstract = {The study aimed to assess the in vitro antibacterial effect of thymol (Thy) in conjunction with ultrasound (US) on Shewanella putrefaciens ( S. putrefaciens ). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Thy against S. putrefaciens were 0.50 and 1.00 mg mL −1 , respectively. US was found to augment the antibacterial efficacy of Thy, resulting in a significant reduction of 2.36 log CFU mL −1 in the total colony count of S. putrefaciens , ensuring that the bacterial population maintained a consistently low growth rate. Quantitative detection of crystal violet revealed that the combined treatment exhibited a pronounced inhibitory effect on biofilm formation, with a clearance rate of mature biofilms reaching 91.60%. Alkaline phosphatase (AKPase), lactate dehydrogenase (LDHase), UV absorbing substance permeability, and other indicators were employed to measure changes in the bacterial cell membrane and internal environment. Scanning electron microscopy (SEM) was further used to observe the bacteria morphology before and after treated by US and Thy, a notable collapse of bacterial cells was observed, accompanied by ruptured outer membranes, damaged cell walls, and extensive leakage of cellular contents. This study presents a novel approach for controlling bacterial growth in food preservation methods.},
	year = {2024},
	eissn = {1365-2621},
	pages = {1},
	orcid-numbers = {Gu, Yongji/0009-0009-7226-149X; Lan, Weiqing/0000-0003-3446-7146; Xie, Jing/0000-0002-3194-9273}
}

@article{MTMT:34730327,
	title = {Effect of high‐speed homogenisation on the morphological characteristics and survivability of Lactobacillus rhamnosus GG ‐coated microbeads},
	url = {https://m2.mtmt.hu/api/publication/34730327},
	author = {Ali, Umair and Saeed, Muhammad and Ahmad, Zulfiqar and Waseem, Muhammad and Shah, Faiz‐ul‐Hassan and Khan, Muhammad Asif and Tariq, Muhammad Rizwan and Hafeez, Hammad and Kiran, Warda and Nayik, Gulzar Ahmad and Ramniwas, Seema and Ansari, Mohammad Javed and Alahmadi, Tahani Awad},
	doi = {10.1111/ijfs.17033},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {2024},
	unique-id = {34730327},
	issn = {0950-5423},
	abstract = {Xanthan gum can be utilised to overcome the structural defects in alginate microbeads and to improve the stability of microbeads under harsh conditions, that is, high acidic pH and homogenisation speeds. Present study was conducted to assess the survival of Lactobacillus rhamnosus GG using alginate (1.5% w/v) and xanthan gum (0.5% w/v) for encapsulation and structural modifications of microbeads. Homogenisation emulsion technique was used for encapsulation at various homogenisation speeds, that is, 3000 rpm (HS 1 ), 6000 rpm (HS 2 ), 9000 rpm (HS 3 ) and 12 000 rpm (HS 4 ). The resultant microbeads were characterised for diameter, beads yield, structural morphology using the scanning electron microscopy, probiotic count, bacterial survival, storage stability and homogenisation efficiency. Scanning electron microscopy images indicated that the beads produced at 12 000 rpm are more uniform, spherical in shape and have large surface area when compared with the other treatment groups. The diameter of microbeads was reduced from 323.1 to 238.2 μm as the homogenisation speed increased from 3000 to 12 000 rpm. The highest bacterial count (i.e., 9.45 log CFU g −1 ), homogenisation efficiency (91.6%), beads yield (23.0%), survivability (86.5%) and storage stability (9.84 to 7.90 log CFU g −1 ) were recorded at 12 000 rpm (HS 4 ). Conclusively, the homogenised encapsulated microbeads at 12 000 rpm significantly improved the beads surface and sphericity, and bacterial survivability.},
	year = {2024},
	eissn = {1365-2621},
	orcid-numbers = {Nayik, Gulzar Ahmad/0000-0001-8372-5936}
}

@article{MTMT:34689939,
	title = {Exploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice},
	url = {https://m2.mtmt.hu/api/publication/34689939},
	author = {Mehta, Annu and Serventi, Luca and Kumar, Lokesh and Torrico, Damir D.},
	doi = {10.1111/ijfs.16885},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	unique-id = {34689939},
	issn = {0950-5423},
	abstract = {Packaging is crucial in attracting consumer attention, conveying product identity, influencing product perception and affecting approach‐based consumer behaviours. The present exploratory study aimed to gain insights into the effects of packaging on consumer experiences and the factors driving willingness to buy different orange juice products based on packaging. Eye tracking and facial expressions were used to capture the consumer perception journey, from the initial interaction to the final product evaluation. The study also examined hedonic liking, explicit emotions and different label attributes in the evaluation stage, and the importance of texture, price and the New Zealand (NZ)‐made logo in the validation stage. Results showed that the packaging's physical features significantly affected consumer's attention during the initial interaction stage. Implicit emotions provided deeper insights into consumers' preferences in the orientation stage. Nutritional information gained maximum visual attention (fixation counts = 0.40) in the evaluation stage, while the NZ‐made logo (odds ratio = 15.62) drove purchase intention. The study revealed that the packaging that attracted the maximum attention was not necessarily the one with the highest liking score. Moreover, consumers may not pay much visual attention to attributes (price, r  = −0.22) that they reported to be important. By advancing our knowledge in this field, marketers and product designers can refine their strategies and create packaging that captures visual attention and evokes positive emotional responses, ultimately influencing consumer behaviours.},
	year = {2024},
	eissn = {1365-2621},
	orcid-numbers = {Mehta, Annu/0000-0002-3696-1116; Serventi, Luca/0000-0002-5172-8515; Kumar, Lokesh/0000-0001-6147-3221}
}

@article{MTMT:34674151,
	title = {Development of dairy-free soybean-based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage},
	url = {https://m2.mtmt.hu/api/publication/34674151},
	author = {Nguyen, Nhu-Ngoc and Do, Anh Duy and Phan Van, Thach and Nguyen, Vinh-Lam and Tran, Minh-Thoai and Nguyen, Quoc-Duy},
	doi = {10.1111/ijfs.16966},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	unique-id = {34674151},
	issn = {0950-5423},
	keywords = {texture; microencapsulation; Protein profiles; Kombucha; soybean yoghurt},
	year = {2024},
	eissn = {1365-2621}
}

@article{MTMT:34673332,
	title = {The effect of citric acid concentrations on the mechanical, thermal, and structural properties of starch edible films},
	url = {https://m2.mtmt.hu/api/publication/34673332},
	author = {Chi, Yuan and Maitland, Evita and Pascall, Melvin A.},
	doi = {10.1111/ijfs.16933},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	unique-id = {34673332},
	issn = {0950-5423},
	keywords = {mechanical stability; Crosslinking; citric acid; Edible films; Tapioca starch},
	year = {2024},
	eissn = {1365-2621}
}

@article{MTMT:34672878,
	title = {Recent trends in food and dietary applications of flaxseed mucilage: a mini review},
	url = {https://m2.mtmt.hu/api/publication/34672878},
	author = {Lorenc, Frantisek and Jarosova, Marketa and Bedrnicek, Jan and Smetana, Pavel and Barta, Jan},
	doi = {10.1111/ijfs.16978},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	unique-id = {34672878},
	issn = {0950-5423},
	keywords = {Edible films; Complex coacervates; flaxseed gum; flaxseed mucilage; gut microbiota modification; protein function modification},
	year = {2024},
	eissn = {1365-2621},
	orcid-numbers = {Lorenc, Frantisek/0000-0002-4986-3160}
}

@article{MTMT:34664844,
	title = {Behind vegan label: What's really in some certified vegan products in Brazil},
	url = {https://m2.mtmt.hu/api/publication/34664844},
	author = {Policarpo, Nathalia Lage and Teodoro, Anderson Junger and Nakajima, Vania Mayumi},
	doi = {10.1111/ijfs.16934},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	unique-id = {34664844},
	issn = {0950-5423},
	keywords = {Ingredients; nutritional composition; Vegetarianism; veganism; Ultra-processed foods; vegan foods},
	year = {2024},
	eissn = {1365-2621}
}

@article{MTMT:34664289,
	title = {Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract},
	url = {https://m2.mtmt.hu/api/publication/34664289},
	author = {Wijayanti, Ima and Agustini, Tri Winarni and Benjakul, Soottawat},
	doi = {10.1111/ijfs.16897},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	unique-id = {34664289},
	issn = {0950-5423},
	keywords = {colour; Sensory; Ocimum basilicum; antioxidant capacities; Spirulina platensis},
	year = {2024},
	eissn = {1365-2621}
}