Italian Journal of Food Science https://itjfs.com/index.php/ijfs <p>The <strong>Italian</strong> <strong>Journal</strong> <strong>of</strong> <strong>Food</strong> <strong>Science</strong> is an international journal publishing original, basic, and applied papers, reviews, short communications, surveys, and opinions on food science and technology.</p> <p> </p> <p align="center"><a href="https://itjfs.com/ojs/index.php/ijfs/issue/current" target="_blank" rel="noopener"><img src="https://itjfs.com/ojs/public/site/images/albertochied/IJFS-testataBN.jpg" alt="" /></a></p> en-US <h4>Copyright Agreement with Authors</h4> <p>Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to&nbsp;"Italian Journal of Food Science"&nbsp;the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.</p> <p>&nbsp;</p> <h4>License for Published Contents</h4> <p><img src="/ojs/public/site/images/albertochied/88x31.png" alt=""></p> <p>http://creativecommons.org/licenses/by-nc-nd/4.0/</p> <p>&nbsp;</p> <div>&nbsp;</div> paolo.fantozzi@ijfs.eu (PROF. PAOLO FANTOZZI) sbryant@codonpublications.com (Scott Bryant, Managing Editor) Sun, 04 Apr 2021 00:00:00 +0000 OJS 3.2.0.3 http://blogs.law.harvard.edu/tech/rss 60 Riboflavin removal by commercial bentonites and charcoals in white and red wine https://itjfs.com/index.php/ijfs/article/view/1945 <p>Riboflavin (RF) represents one of the primary molecules undergoing photo-degradation in wine and its excited form act as intermediate in light-induced oxidation reactions responsible for the light-struck fault. A recent study revealed bentonites (BENs) and charcoals (CHAs) as the most promising fining agents for riboflavin removal in model wine. This work explored their potential on both white and red wine. Eleven BENs and eleven CHAs were compared. BENs exhibited a limited capacity, while decolouring carbons confirmed a great attitude to RF removal in white wine even at low dosages. Nevertheless, CHAs efficiency shows a sensible reduction in red wine.</p> Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi Copyright (c) 2021 Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/1945 Thu, 01 Apr 2021 00:00:00 +0000 Quality perception and willingness to pay: The case of red wine with health-beneficial effects https://itjfs.com/index.php/ijfs/article/view/1969 <p>This paper attempts to identify consumers’ preferences toward red wine quality cues and willingness to pay (WTP) for wine with health-beneficial effects, thus clarifying the complex process of purchasing habits and patterns. The data were analyzed using structural equation modeling. The findings from a case study conducted in Serbia show that consumer health-effect consciousness and household income are significant predictors of their WTP. On the other hand, health-conscious consumers are more inclined to intrinsic quality cues, while those who are willing to pay a higher price for a bottle of red wine are prone to extrinsic wine quality cues.</p> Jelena Ruso, Jovan Filipovic, Milica Maricic, Vesna Spasojevic Brkic Copyright (c) 2021 Jelena Ruso, Jovan Filipovic, Milica Maricic, Vesna Spasojevic Brkic http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/1969 Mon, 04 Jan 2021 00:00:00 +0000 The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage https://itjfs.com/index.php/ijfs/article/view/1918 <p>Petrovac sausage (<em>Petrovská klobása</em>) is a high-quality fermented dry sausage produced traditionally in the municipality of Ba?ki Petrovac (Vojvodina, Serbia). The product is characterised by specific and recognised texture, aroma and colour, produced without additives or preservatives. Lactic acid bacteria (LAB) microbiota plays an important role in production of the sausage. The aim of the paper is to monitor the changes in LAB during the production of Petrovac sausage. Samples of sausages were prepared without and with the addition of starter culture <em>Staphylococcus xylosus</em> as well as combined starter culture <em>Lactiplantibacillus plantarum</em> and <em>S. xylosus</em>, and produced at two different temperature ranges. A total number of 495 strains were isolated from 33 samples of Petrovac sausage during 120 days of production process. Characterisation of the isolates was performed by phenotypic tests, while molecular identification of the representative strains was done by 16S ribosomal DNA sequencing. The total number of LAB was about 8 log (Colony Forming Unit (CFU))/g in all samples, while the number of staphylococci was about 4 log CFU/g. Molecular identification confirmed that all isolates belonged to the following species: <em>Levilactobacillus brevis</em>, Leuconostoc mesenteroides, <em>Lactiplantibacillus plantarum</em> and <em>Pediococcus pentosaceus</em>. <em>Lactobacilli</em> and <em>Leuconostoc spp</em>. dominate the total LAB strains, while <em>P. pentosaceus</em> was isolated at the lowest frequency.</p> <p> </p> Bojana Milicevic, Vladimir Tomović, Bojana Danilović, Dragiša Savić Copyright (c) 2021 Bojana Milicevic, Vladimir Tomovi?, Bojana Danilovi?, Dragiša Savi? http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/1918 Tue, 06 Apr 2021 00:00:00 +0000 Quality and safety evaluation of new tomato cultivars https://itjfs.com/index.php/ijfs/article/view/1921 <p>Tomato (<em>Solanum lycopersicum</em>) is a dietary source of bioactive compounds and breeding programs continuously create new cultivars with different nutritional and organoleptic characteristics. The aim of this work is to provide a quality and safety assessment of new tomato cultivars: <em>Bamano, Dulcemiel </em>and <em>Sugarland.</em> Eight biogenic amines, total phenolic content and antioxidant activity (DPPH and ABTS assays) have been determined. Tyramine was not detected in any samples. <em>Sugarland</em> was characterized by a high content of serotonin (266.87 ± 11.16 mg/kg) and phenolic compounds (303.15 ± 21.62 mgGAE/kg). Moreover, multivariate statistical analyses were applied to the data matrix.</p> Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giuliana Vinci Copyright (c) 2021 Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giuliana Vinci http://creativecommons.org/licenses/by-nc-nd/4.0 https://itjfs.com/index.php/ijfs/article/view/1921 Wed, 07 Apr 2021 00:00:00 +0000