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Journal of Food Science

Nicole A Aluwi, Bon-Jae Gu, Gaurav S Dhumal, Ilce G Medina-Meza, Kevin M Murphy, Girish M Ganjyal
Extrusion of 2 quinoa varieties, Cherry Vanilla and Black (scarified and unscarified) and a mixed quinoa variety, Bolivian Royal (scarified and degermed) were studied for their extrusion characteristics. A corotating twin-screw extruder with a 3 mm round die was used. Feed moisture contents of 15%, 20%, and 25% (wet basis) were studied. The extruder barrel temperature was kept constant at 140 °C and screw speeds were varied from 100, 150, and 200 revolutions per minutes. Process responses (specific mechanical energy, back pressure, and torque) and product responses (expansion ratio, unit density, and water absorption index/water solubility index) were evaluated...
October 25, 2016: Journal of Food Science
Lisa N McAuliffe, Kieran N Kilcawley, Jeremiah J Sheehan, Paul L H McSweeney
Liposome-encapsulated ethylenediaminetetraacetic acid (EDTA) was incorporated into a model miniature Gouda-type cheese (20 g) in order to assess its effect on rennet gelation, starter viability, pH, and moisture content. EDTA was encapsulated within 2 different food-grade proliposome preparations, Pro-Lipo Duo and Pro-Lipo C (50% and 40% unsaturated soybean phospholipids and 50% and 60% aqueous medium, respectively), using the following high-shear technologies: Ultra-Turrax (5000 rpm), 2-stage homogenization (345 bar), or microfluidization (690 bar)...
October 25, 2016: Journal of Food Science
Makoto Takahashi, Mutanda Ishmael, Yonathan Asikin, Naoto Hirose, Masami Mizu, Takesi Shikanai, Hajime Tamaki, Koji Wada
In this study, 2 types of solidified noncentrifugal brown sugars (W-NCS and P-NCS) were prepared from the whole stalk and separated pith, respectively, of raw sugarcane (Saccharum officinarum L.). These products were discriminated in terms of their quality attributes, including color, sugars and minerals composition, taste, aroma, and antioxidant activity. The brown color of P-NCS was clearly different compared with that of W-NCS with a color difference value (ΔE(*) ) of 9.36. There was no difference in the sugars and minerals composition between the 2 types of sugar, which led to very similar taste profiles...
October 25, 2016: Journal of Food Science
Wioleta Chajęcka-Wierzchowska, Anna Zadernowska, Łucja Łaniewska-Trokenheim
The objective of the study was to answer the question of whether the ready-to-eat meat products can pose indirect hazard for consumer health serving as reservoir of Enterococcus strains harboring tetracyclines, aminoglycosides, and macrolides resistance genes. A total of 390 samples of ready-to-eat meat products were investigated. Enterococcus strains were found in 74.1% of the samples. A total of 302 strains were classified as: Enterococcus faecalis (48.7%), Enterococcus faecium (39.7%), Enterococcus casseliflavus (4...
October 25, 2016: Journal of Food Science
Shuxun Liu, Shaoyang Wang, Guanshen Yuan, Xiaoyu Ouyang, Yaran Liu, Baoqing Zhu, Bolin Zhang
This study investigated the evolution of phenolic compounds of bog bilberry syrup wine during a bottle-aging process, and further estimated the oak chip treatment on the wine color alteration. The wine was macerated with oak chips (2 or 5 g/L under light or medium toasting level) for 20 d and then bottle-aged for 6 mo. Results showed that the oak chip treatment significantly increased the content of phenolic compounds and enhanced the copigmented anthocyanin level before aging. It also resulted in an increase on a(*) and C(*) but a decrease on L(*) , b(*) , and H(*) of the wine...
October 18, 2016: Journal of Food Science
Sang Pil Hong, Eun Joo Lee, Young Ho Kim, Dong Uk Ahn
This study was conducted to evaluate the effect of fermentation temperature on the volatile composition in Kimchi. Kimchi was fermented at 2 temperature conditions (4 and 20 °C). Volatile compounds of Kimchi samples were analyzed during the fermentation periods using the dynamic headspace gas chromatography-mass spectrometry method. The optimum ripening time for the Kimchi fermented at 4 °C was 35 d, and that of 20 °C was 2 d. The pH at the optimum ripening time was 4.97 and 4.41, and the titratable acidity was 0...
October 17, 2016: Journal of Food Science
Liqiang Zhang, Rongqing Zhou, Ruiying Cui, Jun Huang, Chongde Wu
Present study was to characterize the physiochemical properties, free amino acids (FAAs), volatiles and microbial communities of various moromi, respectively sampled from different stages of high-salt dilute-state (HSDS) and low-salt solid-state (LSSS) fermentation, using multiphase analyzing methods. Phospholipid fatty acids (PLFA) analysis indicated that Gram-positive bacteria were dominant bacteria and fungi were principal microbes. For DGGE analysis, dominant microbes in moromi were mainly fell into Weissella, Tetragenococcus, Candida, Pichia, and Zygosaccharomyces...
October 14, 2016: Journal of Food Science
Amma Amponsah, Balunkeswar Nayak
The extraction of soy proteins for soy allergen detections is conventionally achieved with PBS buffer for at least 2 h at room temperature or 4 °C. This method has been reported to be inefficient due to time consumption and inadequate protein extraction resulting in false negative allergen detection and mislabeling of foods containing allergenic proteins. This study investigated the application of microwave (MAE) and ultrasound assisted extraction (UAE) techniques to extract and improve recovery of allergens from various soy matrices...
October 14, 2016: Journal of Food Science
Kelly Brown, Charles Sims, Asli Odabasi, Linda Bartoshuk, Patrick Conner, Dennis Gray
The objective of this research was to investigate the acceptability of muscadine grape (Vitis rotundifolia) genotypes (cultivars and selections) and to correlate overall liking to other quality measurements to determine the main drivers of liking. Twenty-two genotypes grown at the Univ. of Georgia-Tifton Campus were evaluated. Four retail commercial grape genotypes (Vitis vinifera and "Concord") were also evaluated for comparison. Panelists familiar with muscadine grapes used the hedonic general labeled magnitude scale (HgLMS, -100 = strongest disliking of any kind ever experienced, +100 = strongest liking of any kind ever experienced) to rate overall liking and the liking of appearance, flavor, pulp texture, and skin texture...
October 14, 2016: Journal of Food Science
Yunhao Lu, Yanzuo Dong, Xueli Li, Qiang He
The nitration and nitrosation reactions of catechol, resorcinol, and hydroquinone (0.05 mmol/L) with sodium nitrite (0.05 mmol/L) at pH 3 and 37 °C were studied by using liquid chromatography and mass spectrometry (LC-MS) and atom charge analysis, which was aimed to provide chemical insight into the nitrite-scavenging behavior of polyphenols. The 3 benzenediols showed different mechanisms to scavenge nitrite due to their differences in hydroxyl position. Catechol was nitrated with 1 NO2 group at the hydroxyl oxygen, and resorcinol was nitrosated with 2 NO groups at the C2 and C4 (or C6 ) positions of the benzene ring...
October 14, 2016: Journal of Food Science
Concepción Romero, Pedro García-García, Manuel Brenes
The aim of this work was to develop a method for processing ripe olives with a single NaOH treatment (lye) instead of the well-known 3 lye treatments. Olives of the Hojiblanca variety were processed according to the 2 processes and the color, firmness, flavor, and content in phenolic compounds of the final product were similar in both cases but concentration in triterpenic acids was highest in the olives from the single lye treatment. In this process the concentration of NaOH must range between 20 and 35 g/L, especially to obtain good texture when working at 20 °C...
October 14, 2016: Journal of Food Science
Minoru Kihara, Hiroyuki Kaiya, Zin Phyu Win, Yuta Kitajima, Masazumi Nishikawa
Ghrelin exhibits a cardioprotective effect. We examined whether orally administered ghrelin-containing salmon stomach extract (sSE) instead of chemically synthesized ghrelin protects against doxorubicin (DOX)-induced cardiotoxicity in mice. Mice were divided into four groups: (i) the control, (ii) DOX groups were fed a control diet (AIN-93G), (iii) the sSE, and (iv) DOX + sSE groups were fed a 10% sSE diet (AIN-93G + 10% sSE). After a 4-week pretreatment of sSE, DOX or saline was administered to the corresponding groups by intraperitoneal injection...
October 13, 2016: Journal of Food Science
Dongyan Shao, Yilin Wang, Qingsheng Huang, Junling Shi, Hui Yang, Zhongli Pan, Mingliang Jin, Haobin Zhao, Xiaoguang Xu
Resveratrol (Res) was previously reported to be capable of lowering plasma TC and LDL-C. The mechanism behind Res is not clearly understood, although it is presumed to have an effect on bile acid metabolism in the liver: a significant way in eliminating cholesterol from the body. As one of the major metabolites of Res in the liver, resveratrol glucuronides (Gres) is suspected to also contribute to the overall cholestrol-lowering activity of Res, which needs to be studied. In this research, when HepG2 steatosis hepatic cells were treated with Res and Gres at different concentration levels, Res and Gres showed similar activity in lowering cellular TC content...
October 13, 2016: Journal of Food Science
L L Dean, C M Klevorn, B J Hess
In recent years, there has been increased interest in antioxidant-rich products by consumers wanting to enhance the health benefits of their diet. Chocolate has been identified as a natural source of antioxidant compounds, which resulted in the development of polyphenol-enriched chocolate products that are now available commercially. This study investigated the use of phenolic compounds extracted from peanut skins as a novel antioxidant source for the enrichment of milk chocolate. The extracts were encapsulated with maltodextrin to lessen their bitterness...
October 13, 2016: Journal of Food Science
Ruiqing Yao, Miyuki Tanaka, Eriko Misawa, Marie Saito, Kazumi Nabeshima, Koji Yamauchi, Fumiaki Abe, Yuki Yamamoto, Fukumi Furukawa
Estrogen deficiencies associated with menopause accelerate spontaneous skin aging and stimulate the ultraviolet (UV) irradiation-induced photoaging of skin. However, food compositions with the potential to ameliorate the UV irradiation-induced acceleration of skin aging with menopause have not yet been investigated in detail. In the present study, we examined the ability of plant sterols derived from Aloe vera gel to prevent the UV irradiation-induced acceleration of skin aging in ovariectomized mice. Skin transepidermal water loss (TEWL) was significantly higher in the ovariectomy group than in the sham operation group following UVB irradiation, whereas skin elasticity was significantly lower...
October 12, 2016: Journal of Food Science
Qingxin Zhou, Fenghua Li, Leilei Chen, Dafeng Jiang
A simple and sensitive analytical method for quantitative analysis of 10 mycotoxins was developed and validated by a combination of modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) procedure with ultrahigh performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). Sample preparation involved QuEChERS with dispersive solid phase extraction for clean-up, and analysis was performed by reversed-phase UHPLC-MS/MS using electrospray negative ionization and multiple reaction monitoring...
October 12, 2016: Journal of Food Science
Leonardo Petruzzi, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua
Yeasts can remove ochratoxin A (OTA) in foods; however, we do not know if they can experience this ability in the gut. Thus, the aim of this paper was to study OTA binding by 3 wine strains of Saccharomyces cerevisiae (W13, W28, and the commercial isolate BM45) and S. cerevisiae var. boulardii ATCC MYA-796 (a probiotic yeast) after exposure to conditions simulating the passage through human gastrointestinal tract. Yeasts removed OTA by up to 44%, with a better ability found after gastrointestinal and sequential assays...
October 12, 2016: Journal of Food Science
Irma Isnafia Arief, Dyah Nurul Afiyah, Zakiah Wulandari, Cahyo Budiman
Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics...
October 6, 2016: Journal of Food Science
Tianxi Yang, Bin Zhao, Ruyan Hou, Zhiyun Zhang, Amanda J Kinchla, John M Clark, Lili He
Understanding pesticide penetration is important for effectively applying pesticides and in reducing pesticide exposures from food. This study aims to evaluate multiclass systemic and nonsystemic pesticide penetration in 3 representative fresh produce (apples, grapes, and spinach leaves). Surface-enhanced Raman scattering mapping was applied for in situ and real-time tracking of pesticide penetration over time. The results show that 100 mg/L of systemic pesticides, thiabendazole and acetamiprid, penetrated more rapidly and deeply with maximum depth around 220 μm after 48-h exposure into the tested fresh produce than 100 mg/L of nonsystemic pesticides, ferbam and phosmet, with maximum depth about 80 μm...
October 6, 2016: Journal of Food Science
Hung K Doan, Karina Perez, Richard M Davis, David C Slaughter
From 2009 to 2011, freshly harvested processing tomatoes from California commercial fields were surveyed for mold species present in the mature fruit. Molds were recovered from the majority of fruit that had visual symptoms of black mold and other decays and from about a quarter of randomly sampled, asymptomatic fruit. Alternaria, Fusarium, and Geotrichum spp. were the most commonly recovered fungi in both symptomatic and random samples. Based on pairwise statistical analysis, the frequencies of 2 different fungal genera in a composite 11 kg-sample were, in general, statistically independent events, with the exception of a weak association between the incidence of Geotrichum with Alternaria, Cladosporium, or Stemphylium...
October 6, 2016: Journal of Food Science
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