Journal of Food Quality
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 Journal metrics
Acceptance rate33%
Submission to final decision79 days
Acceptance to publication43 days
CiteScore2.400
Impact Factor1.763

Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages

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 Journal profile

Journal of Food Quality publishes original research on issues of food quality, including the handling of food from a quality and sensory perspective and covers both medical and functional foods.

 Editor spotlight

Journal of Food Quality maintains an Editorial Board of practicing researchers from around the world, to ensure manuscripts are handled by editors who are experts in the field of study.

 Special Issues

We currently have a number of Special Issues open for submission. Special Issues highlight emerging areas of research within a field, or provide a venue for a deeper investigation into an existing research area.

Latest Articles

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Review Article

Nutritional Composition and Health Benefits of Teff (Eragrostis tef (Zucc.) Trotter)

Teff (Eragrostis tef (Zucc.) Trotter) (Poaceae) is an annual crop with a very tiny grain. The crop is mainly cultivated in Ethiopia and Eritrea where it is used in preparing a pancake-like staple food called injera. Teff grain is the smallest of all whole flour grains in the world with a length of about 1.0 mm and a width of about 0.60 mm. The popularity of the crop is rapidly increasing throughout the world because of its attractive nutritional and functional properties. Thus, the crop is being successfully introduced and cultivated in many parts of the world including the USA, Canada, Australia, Switzerland, and the Netherlands. The growing global demand for the grain is due to its gluten-free nature, high level of essential amino acids (EAA), high mineral content, low glycemic index (GI), high crude fiber content, longer shelf life, and slow staling of its bread products compared to that of wheat, sorghum, rice, barley, and maize. The grain is linked to several health benefits including prevention and treatment of diseases such as celiac disease, diabetes, and anemia. These call for huge research opportunities to explore the nutritional and functional properties of the grain.

Research Article

Classification of Different Blueberry Cultivars by Analysis of Physical Factors, Chemical and Nutritional Ingredients, and Antioxidant Capacities

Blueberry fruits of different cultivars are featured with different quality indices. In this work, three types of quality factors, including 6 physical parameters, 12 chemical and nutritional components, and 3 antioxidant indices, were measured to compare and classify blueberry fruits from 12 different cultivars in China. Using the autoscaled data of quality factors, unsupervised principal component analysis was performed for exploratory analysis of intercultivar differences and the influences of quality factors. A supervised classification method, partial least squares discriminant analysis (PLSDA), was combined with the global particle swarm optimization algorithm (PSO) and two multiclass strategies, one-versus-rest (OVR) and one-versus-one (OVO), to select discriminative quality factors and develop classification models of the 12 cultivars. As a result, OVO-PLSDA with 8 quality factors could achieve the classification accuracy of 0.915. This study will provide new insights into the quality variations and key factors among different blueberry cultivars.

Research Article

Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate

Principal component analysis (PCA) was used to cluster the possible amino acid compositions of antioxidant peptides in potato protein hydrolysate (PPH). The antioxidant peptides exhibiting high ABTS+• scavenging capacity were isolated with the procedure of ultrafiltration, gel filtration, and preparative RP-HPLC and identified by UPLC-MS/MS. Phe, Tyr, and His were shown to group together with ABTS+• scavenging capacity in component matrix plot. Three prominent peptides, namely, Phe-Tyr, Tyr-Phe-Glu, and Pro-Pro-His-Tyr-Phe, which matched the sequence of patatin and were made up of Phe and Tyr, were identified. The peptide Tyr-Phe-Glu demonstrated antioxidant activity against Caco-2 cell oxidation induced by H2O2. The results suggested that multivariate analysis could be used to predict the amino acid compositions of antioxidant peptides.

Research Article

Determination of 8 Endogenous Alkaloid Components in Boletus Using Ultrahigh-Performance Liquid Chromatography Combined with Quadrupole-Time of Flight Mass Spectrometry

A ultrahigh performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry (UPLC-Q-TOF/MS) method was developed for simultaneous determination of 8 endogenous alkaloid compounds in Boletus. Boletus samples were extracted by 50% (V/V) methanol-water solution, then separated by CORTECS UPLC HILIC column using a binary solvent system by gradient elution. The analytes were determined by Q-TOF/MS in TOF MS and information dependent acquisition (IDA)-MS/MS mode. The results showed that mass accuracy error of the 8 endogenous alkaloids were lower than 5.0 × 10−6, good linear relationship was got in range of 0.2–500 μg/L, and correlation coefficient was higher than 0.9990. The limit of detection was in the range of 0.002–0.100 mg/kg and the limit of quantification was in the range of 0.004–0.200 mg/kg. Recovery of the method was in range of 80.1%–101.5% with spike levels of 0.004–2.00 mg/kg, relative standard deviations were lower than 10%. The method was simple, specific, and reliable. It could be used for the rapid screening and quantitative analysis of 8 endogenous alkaloids in Boletus.

Research Article

Evaluation and Assessment of Aflatoxin M1 in Milk and Milk Products in Yemen Using High-Performance Liquid Chromatography

Aflatoxin M1 is one of the major fungal contaminants found in dairy products around the globe. The objective of this study was to investigate the incidence and occurrence of aflatoxin M1 (AFM1) in samples of milk and milk products in Yemen. The tested dairy product samples were collected from different sources for aflatoxin M1 (AFM1) in Yemen. A total of 250 local and imported samples consisting of 38 liquid milk, 60 powder milk, 62 yogurt, and 90 cheese samples which are marketed throughout Yemen were tested by using high-performance liquid chromatography (HPLC) along with a fluorescence detector and immunoaffinity column purification for detection of AFM1. High levels of AFM1 were detected in preserved milk (77.24%), ranging from 0.021 μg/L to 5.95 μg/L. On the other hand, AFM1 was detected in 66.66% and 68.42% in powdered milk and liquid milk samples, respectively. Among dairy products, 87.09% of yogurt and 81.39% of cheese samples were found contaminated with AFM1. The AMF1 values were higher than the acceptable range for humans set by the European Union. So, we concluded that dairy products used in Yemen showed an AFM1 content beyond the acceptable range, and this is a major factor for causing health-related complications including cancer. In the present study, we reported for the first time the presence of mycotoxins especially AFM1 in dairy products used in Yemen.

Research Article

The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L.

Saponins from Momordica charantia L. are a class of triterpenoid glucoside molecules that contribute to the bitter flavour of the plant and possess pharmacological properties. However, little is known about how the bioactivity and bitter flavour of saponins are affected by thermal processing. We established saponin profiles in bitter gourd extracts using a UPLC-ESI-MS/MS method. Seven saponins including momordicoside F1, momordicoside F2, momordicoside I, momordicoside K, momordicoside L, 3β,7β,25-trihydroxycucurbita-5, 23(E)-dien-19-al, and momordicine I were monitored for the effects of thermal processing on their stabilities. The results showed that both 3β,7β,25-trihydroxycucurbita-5,23(E)-dien-19-al and momordicoside L were extremely sensitive to heat treatment, particularly when they were heated at 100°C for more than 10 mins and under 121°C for 20 mins. Other saponins were reduced significantly by autoclaving, but they remained unchanged at lower temperatures. In conclusion, specific bitter gourd saponins are affected by thermal treatment, which may modify the bioactive components or bitter flavour of the bitter gourd extracts.

Journal of Food Quality
Publishing Collaboration
More info
Wiley Hindawi logo
 Journal metrics
Acceptance rate33%
Submission to final decision79 days
Acceptance to publication43 days
CiteScore2.400
Impact Factor1.763
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