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Journal of Food Science

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https://www.readbyqxmd.com/read/29786856/characterization-of-pectins-extracted-from-different-varieties-of-pink-red-and-white-grapefruits-citrus-paradisi-macf-by-thermal-treatment-and-thermosonication
#1
Enzo L La Cava, Esteban Gerbino, Sonia C Sgroppo, Andrea Gómez-Zavaglia
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786855/speciation-of-bio-available-iodine-in-abalone-haliotis-discus-hannai-by-high-performance-liquid-chromatography-hyphenated-with-inductively-coupled-plasma-mass-spectrometry-using-an-in-vitro-method
#2
Han Sol Doh, Hyun Jin Park
Abalone is one of the most valuable marine products found in East Asia because it is rich in nutritious substances including iodine. In this study, the in vitro dialyzability approach was used to assess the bio-available iodine species in abalone. Iodide, iodate, 3-iodo-L-tyrosine (MIT), and 3,5-diiodo-L-tyrosine (DIT) were separated by high-performance liquid chromatography hyphenated with inductively coupled plasma-mass spectrometry (HPLC-ICP-MS). To assure the consistency, reliability, and accuracy of the data, the method was validated...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786854/muffins-elaborated-with-optimized-monoglycerides-oleogels-from-solid-fat-replacer-obtention-to-product-quality-evaluation
#3
Anabella S Giacomozzi, María E Carrín, Camila A Palla
This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786853/cysteamine-modified-gold-nanoparticles-as-a-colorimetric-sensor-for-the-rapid-detection-of-gentamicin
#4
Joshua C Gukowsky, Chen Tan, Zexiang Han, Lili He
A simple, rapid, and specific colorimetric method for gentamicin detection using cysteamine-modified gold nanoparticles (cys-AuNPs) has been developed. The maximum residue limits of gentamicin allowed in foods are typically below 100 nM, so an effective detection method for low concentrations of the drug is required. The aggregation of gold nanoparticles (AuNPs) was used as the basis for this method, and adding cysteamine to the AuNPs helped to enhance their aggregative abilities. The cys-AuNPs are capable of detecting gentamicin concentrations as low as 12...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786850/plasticizers-and-bpa-residues-in-tunisian-and-italian-culinary-herbs-and-spices
#5
Giuseppa Di Bella, Hedi Ben Mansour, Asma Ben Tekaya, Asma Beltifa, Angela Giorgia Potortì, Emanuele Saiya, Giovanni Bartolomeo, Giacomo Dugo, Vincenzo Lo Turco
In the present study, 18 plasticizers and residues in 10 different Tunisian and Italian culinary herbs and spices (black pepper, mint, caraway, coriander, oregano, rosemary, thyme, fennel, verbena, and laurel) were determined by GC/MS. Di-methylphthalate, di-(2-methylpropyl)adipate, di-n-butyladipate, di-propylphthalate, benzylbenzoate, di-phenylphthalate, and bisphenol A were lower than their LOQ in all 118 samples. Among the Tunisian samples, di-(2-ethylhexyl)phthalate was found in all types of samples and di-butylphthalate in 50% of types; all other phthalates were rarely dectected...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786849/isolation-and-characterization-of-wheat-derived-nonspecific-lipid-transfer-protein-2-nsltp2
#6
Sara Bosi, Jessica Fiori, Giovanni Dinelli, Neil Rigby, Emanuela Leoncini, Cecilia Prata, Valeria Bregola, Ilaria Marotti, Roberto Gotti, Marina Naldi, Luca Massaccesi, Marco Malaguti, Paul Kroon, Silvana Hrelia
Numerous studies support the protective role of bioactive peptides against cardiovascular diseases. Cereals represent the primary source of carbohydrates, but they also contain substantial amounts of proteins, therefore representing a potential dietary source of bioactive peptides with nutraceutical activities. The analysis of wheat extracts purified by chromatographic techniques by means of HPLC-UV/nanoLC-nanoESI-QTOF allowed the identification of a signal of about 7 kDa which, following data base searches, was ascribed to a nonspecific lipid-transfer protein (nsLTP) type 2 from Triticum aestivum (sequence coverage of 92%)...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786847/assessment-of-antibiotic-susceptibility-within-lactic-acid-bacteria-and-coagulase-negative-staphylococci-isolated-from-hunan-smoked-pork-a-naturally-fermented-meat-product-in-china
#7
Jing Wang, Xinyuan Wei, Mingtao Fan
The aim of this study was to evaluate the antibiotic susceptibility of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) strains isolated from naturally fermented smoked pork produced in Hunan, China. A total of 48 strains were isolated by selective medium and identified at the species level by 16S rRNA gene sequencing as follows: Staphylococcus carnosus (23), Lactobacillus plantarum (12), Lactobacillus brevis (10), Lactobacillus sakei (1), Weissella confusa (1), and Weissella cibaria (1)...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786845/a-simple-and-portable-screening-method-for-adulterated-olive-oils-using-the-hand-held-ftir-spectrometer-and-chemometrics-tools
#8
Meng Pan, Suqin Sun, Qun Zhou, Jianbo Chen
Extra virgin olive oil has been one of the most common targets for economically motivated food adulteration. This research employed the hand-held FTIR spectrometer to develop the simple and portable screening methods for extra virgin olive oils adulterated with other cheaper vegetable oils. With the help of the ATR probe and chemometrics tools, oil samples can be measured directly without any pretreatment, then the spectra can be interpreted automatically to determine the possibility of adulteration and estimate the content of adulterant oil...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786844/effect-of-meat-type-animal-fatty-acid-composition-and-isothermal-temperature-on-the-viscoelastic-properties-of-meat-batters
#9
Seline Glorieux, Liselot Steen, Jos De Brabanter, Imogen Foubert, Ilse Fraeye
The aim of this research was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fatty acid composition (selected pork backfats having a low and high degree of saturation, respectively), and isothermal temperature (50, 60, 70, and 80 °C) on the viscoelastic properties of meat batters during and after application of different time-temperature profiles. Gelation of meat proteins contributed most to the viscoelastic properties of meat batters during heating, whereas crystallization of the lipids especially contributed to the viscoelastic properties during the cooling phase...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786843/effect-of-canning-and-freezing-on-the-nutritional-content-of-apricots
#10
Erin Claire Adkison, William B Biasi, Veronique Bikoba, Dirk M Holstege, Elizabeth J Mitcham
The effect of commercial canning and freezing on the nutritional content of fresh apricots was investigated. Processed samples were analyzed post-processing and after 3 months of storage and compared directly to fresh apricots from the same source. Vitamin C, beta-carotene, total phenols, and antioxidants were quantified. Compared to fresh, canned apricots initially exhibited similar levels of antioxidants, a 17% increase in beta-carotene, and a 48% increase in phenols, while vitamin C was reduced by 37%. After 3 months of storage, antioxidant levels were 47% higher than fresh...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786841/development-of-a-chlorine-dosing-strategy-for-fresh-produce-washing-process-to-maintain-microbial-food-safety-and-minimize-residual-chlorine
#11
Xi Chen, Yen-Con Hung
The residual free chlorine level in fresh produce wash solution is closely correlated to the chemical and microbial safety of produce. Excess amount of free chlorine can quickly react with organic matters to form hazardous disinfection by-products (DBPs) above EPA-permitted levels, whereas deficiency of residual chlorine in produce wash solution may result in incompletely removing pathogens on produce. The purpose of this study was to develop a chlorine dosing strategy to optimize the chlorine dosage during produce washing process without impacting the microbial safety of fresh produce...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786840/spray-drying-of-milk-blackberry-pulp-mixture-effect-of-carrier-agent-on-the-physical-properties-of-powder-water-sorption-and-glass-transition-temperature
#12
Matheus Boeira Braga, Sandra Cristina Dos Santos Rocha, Miriam Dupas Hubinger
Spray dryer was used to produce particles from a milk-blackberry pulp mixture (25%:75% (w/w)). Maltodextrin 10DE and 20DE and gum Arabic were used as adjuvants in order to improve powder quality. The particles were analyzed with emphasis on physical and physicochemical characteristics: moisture content, bulk density, particle size, morphology, water activity, anthocyanins retention, anthocyanins content, hygroscopicity, solubility, water sorption, and glass transition temperature. The best results were obtained for the paste composition of 25% concentrated milk-70% blackberry pulp-5% gum Arabic, yielding high anthocyanins retention (>87...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786839/the-influence-of-scalded-flour-fermentation-and-plants-belonging-to-lamiaceae-family-on-the-wheat-bread-quality-and-acrylamide-content
#13
Elena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, Iveta Pugajeva, Daiva Zadeike, Grazina Juodeikiene, Dalia Cizeikiene
The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786838/edible-gum-phenolic-lipid-incorporated-gluten-films-for-food-packaging
#14
Rui Liu, Xu Cong, Yingshi Song, Tao Wu, Min Zhang
The aim of this investigation was to improve the barrier and mechanical properties of gluten films and further explore their application in the packaging of seasonings. The effects of flaxseed gum (FG), oligomeric procyanidins (OPCs), and lauric acid (LA) on the water vapor permeability (WVP), mechanical properties, and peroxide value (POV) were determined. FG and OPCs improved the WVP properties of the gluten films, whereas LA significantly improved the oxygen-barrier properties. The FG/OPCs/LA/GP composite film was then optimized, and the morphological, microstructural, and thermal properties of the composite gluten film were investigated by scanning electron microscopy, atomic force microscopy, surface hydrophobicity analysis; Fourier transform infrared spectroscopy; thermal gravimetric analysis, respectively...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29786837/high-intensity-ultrasound-for-salmonella-enteritidis-inactivation-in-culture-and-liquid-whole-eggs
#15
Chayapa Techathuvanan, Doris Helen D'Souza
High intensity ultrasound (HIU) continues to be researched as a nonthermal inactivation technology of appeal to food manufacturers. The advantages of HIU include maintenance of product quality, freshness, product homogenization, along with simultaneous inactivation of pathogens. Besides, it is simple, relatively inexpensive, and easily adaptable to most processing environments. This study investigated the effect of HIU for Salmonella Enteritidis inactivation in culture and liquid whole eggs (LWEs) to decrease egg-associated outbreaks...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29771453/functionalization-of-lipid-based-nutrient-supplement-with-%C3%AE-cyclodextrin-inclusions-of-oregano-essential-oil
#16
Shashank Gaur, Emely C Lopez, Ankur Ojha, Juan E Andrade
Intestinal parasitic infection is one of the main causes of acute undernutrition in children. Oral consumption of oregano essential oil (OEO) can reduce intestinal parasitic infections, however, its addition to therapeutic and supplementary foods is hampered by its undesirable flavor. The objective of this study was to develop a functional lipid-based nutrient supplement (LNS) containing OEO, which is stable, acceptable and provides targeted intestinal delivery of bioactive. β-cyclodextrin (β-CyD) inclusion complexes of OEO (β-CyD-OEO), and carvacrol (β-CyD-CV) (1:1 molar) were prepared using slurry complexation (-20 °C) method and characterized based on encapsulation efficiency, moisture content, morphology, and 2-phase in vitro digestion stability...
May 17, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29761893/development-of-safe-and-flavor-rich-doenjang-korean-fermented-soybean-paste-using-autochthonous-mixed-starters-at-the-pilot-plant-scale
#17
Eun Jin Lee, Jiye Hyun, Yong-Ho Choi, Byung-Serk Hurh, Sang-Ho Choi, Inhyung Lee
Doenjang (Korean fermented soybean paste) with an improved flavor and safety was prepared by the simultaneous fermentation of autochthonous mixed starters at the pilot plan scale. First, whole soybean meju was fermented by coculturing safety-verified starters Aspergillus oryzae MJS14 and Bacillus amyloliquefaciens zip6 or Bacillus subtilis D119C. These fermented whole soybean meju were aged in a brine solution after the additional inoculation of Tetragenococcus halophilus 7BDE22 and Zygosaccharomyces rouxii SMY045 to yield doenjang...
May 15, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29746001/evaluation-of-antioxidant-properties-phenolic-compounds-anthelmintic-and-cytotoxic-activities-of-various-extracts-isolated-from-nepeta-cadmea-an-endemic-plant-for-turkey
#18
Arzu Kaska, Nahide Deniz, Mehmet Çiçek, Ramazan Mammadov
Nepeta cadmea Boiss. is a species endemic to Turkey that belongs to the Nepeta genus. Several species of this genus are used in folk medicine. This study was designed to investigate the phenolic compounds, antioxidant, anthelmintic, and cytotoxic activities of various extracts (ethanol, methanol, acetone, and water) of N. cadmea. The antioxidant activities of these extracts were analyzed using scavenging methods (DPPH, ABTS, and H2 O2 scavenging activity), the β-carotene/linoleic acid test system, the phosphomolybdenum method, and metal chelating activity...
May 10, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29745989/potential-functional-byproducts-from-guava-pur%C3%A3-e-processing
#19
Si Yi Lim, Paik Yean Tham, Hilary Yi Ler Lim, Wooi Shin Heng, Ying Ping Chang
The valorization of guava waste requires compositional and functional studies. We tested three byproducts of guava purée processing, namely refiner, siever, and decanter. We analyzed the chemical composition and quantified the prebiotic activity score and selected carbohydrates; we also determined the water holding (WHC), oil holding (OHC), cation exchange capacities, bile acid binding, and glucose dialysis retardation (GDR) of the solid fraction and the antioxidative and α-amylase inhibitory capacities (AIC) of the ethanolic extract...
May 10, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29745986/using-cellulose-nanofibers-and-its-palm-oil-pickering-emulsion-as-fat-substitutes-in-emulsified-sausage
#20
Yanan Wang, Wenhang Wang, Hongjiao Jia, Guixian Gao, Xiao Wang, Xiaowei Zhang, Yabin Wang
Nano cellulose is attracting great interest in food and nutraceutical fields and also provides a potential additive to develop functional meat products such as low fat sausage. Here, we compared 1 wt% aqueous dispersion of cellulose nanofiber (CNF) and its palm oil Pickering emulsion (CPOE) at the ratio of 1:1 (water: oil, v:v) for being fat alternatives replacing 30% and 50% of the original fat of the emulsified sausage. Replacing fat by CPOE and CNF resulted in lower fat content, lower cooking loss and higher moisture content and higher lightness values (P ≤ 0...
May 10, 2018: Journal of Food Science
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