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Journal of Food Science and Technology

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https://www.readbyqxmd.com/read/28115775/vacuum-impregnation-a-promising-way-for-mineral-fortification-in-potato-porous-matrix-potato-chips
#1
Alka Joshi, A Kar, S G Rudra, V R Sagar, E Varghese, M Lad, I Khan, B Singh
Potato chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group (children and teen agers). The present study was planned to fortifiy potato chips with calcium (Calcium lactate) and zinc (Zinc sulphate) using vacuum impregnation technique. At about 70-80 mm Hg vacuum pressure, maximum level of impregnation of both the minerals was achieved. Results showed that after optimization, calcium lactate at 4.81%, zinc sulphate at 0.72%, and vacuum of 33...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115774/emulsion-gels-as-potential-fat-replacers-delivering-%C3%AE-glucan-and-healthy-lipid-content-for-food-applications
#2
T Pintado, A M Herrero, F Jiménez-Colmenero, C Ruiz-Capillas
Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide β-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115773/optimal-synthesis-and-design-of-the-number-of-cycles-in-the-leaching-process-for-surimi-production
#3
M Agustina Reinheimer, Nicolás J Scenna, Sergio F Mussati
Water consumption required during the leaching stage in the surimi manufacturing process strongly depends on the design and the number and size of stages connected in series for the soluble protein extraction target, and it is considered as the main contributor to the operating costs. Therefore, the optimal synthesis and design of the leaching stage is essential to minimize the total annual cost. In this study, a mathematical optimization model for the optimal design of the leaching operation is presented. Precisely, a detailed Mixed Integer Nonlinear Programming (MINLP) model including operating and geometric constraints was developed based on our previous optimization model (NLP model)...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115772/evaluation-of-genotypic-wheat-bran-varieties-for-nutraceutical-compounds
#4
T Sharanappa, R Chetana, G Suresh Kumar
The proximate composition and bioactive components were screened in eight wheat bran cultivars such as UAS (304, 415, 428), DWR (162, 185, 1006) and DDK (1025, 1029). The results showed that carbohydrate content ranged from 62.3 to 73.9%, protein 11-21%, fat 2.4-5.6%, ash content 5-6.5% among the wheat bran genotypes and dietary fiber content was found to be between 21 and 52%. Mineral content vary viz., Fe (0.7-2.45), Mg (4.78-8.36), K (16.47-44.58), Zn (0.78-1.44), Cu (3.35-15.79), Na (1.22-7.14) and Mn (21...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115771/quality-characteristics-of-gluten-free-bread-from-barnyard-millet-soy-flour-blends
#5
Subir K Chakraborty, Saumya Gupta, Nachiket Kotwaliwale
The effects of formulation of leavened bread by using varying levels (for 50 g base flour) of soy flour-barnyard millet blends (with 5.74, 6.25, 7, 7.75 and 8.26 g of soy flour), yeast (1.83, 2, 2.25, 2.5 and 2.67 g) and salt (0.63, 0.8, 1.05, 1.30 and 1.47 g) on textural, colour and specific volume were determined. A central composite rotatable design of response surface methodology was used to plan the experiments. The second order models obtained were observed to be statistically significant and capable of demonstrating the effects input variables on responses...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115770/effects-of-heat-and-ph-treatments-and-in-vitro-digestion-on-the-biological-activity-of-protein-hydrolysates-of-amaranthus-hypochondriacus-l-grain
#6
J López-Sánchez, E Ponce-Alquicira, R Pedroza-Islas, A de la Peña-Díaz, J Soriano-Santos
The aim of this work was to assess the effects of temperature (T), time (t) and pH treatments and an in vitro digestion on the stability of the angiotensin I-converting-enzyme-inhibitory activity (ACEIA) and antithrombotic activity (ATA; assessed as inhibition of platelet aggregation) of selected protein hydrolysates of amaranth named Alb1H103 and GloH88 and GluH24 with dipeptidyl peptidase IV inhibitory activity (DPPIVIA). Heat treatment (40-100 °C) for 1 h showed no significant differences among ACEIA, DPPIVIA and ATA of the heated hydrolysates at pH 4 and 7...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115769/combined-effects-of-vacuum-packaging-and-mint-extract-treatment-on-the-biochemical-sensory-and-microbial-changes-of-chill-stored-indian-mackerel
#7
P Viji, S K Panda, C O Mohan, J Bindu, C N Ravishankar, T K Srinivasa Gopal
The present study was aimed to investigate the combined effects of vacuum packaging and mint extract treatment on the quality changes of gutted Indian mackerel (Rastrelliger kanagurta) during storage at 0-2 °C for 22 days. Biochemical, total viable count and sensory quality of chill stored mackerel were analysed at periodic intervals. Mint extract treated [dipping in 0.5% (w/v) solution of mint extract for 30 min] and vacuum packed fishes (MEVP) had significantly lower total volatile base nitrogen and trimethyl amine nitrogen compared to those packed under vacuum (CVP) and air (CAP) without mint extract treatment...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115768/wheat-water-chestnut-flour-blends-effect-of-baking-on-antioxidant-properties-of-cookies
#8
Musarat Shafi, Waqas N Baba, Farooq Ahmad Masoodi, Rafiya Bazaz
Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115767/combined-effect-of-ozonation-and-packaging-on-shelf-life-extension-of-fresh-chicken-legs-during-storage-under-refrigeration
#9
Ioanna N Gertzou, Panagiotis E Drosos, Ioannis K Karabagias, Kyriakos A Riganakos
The aim of the present study was to investigate the effect of different ozone doses (2, 5, and 10 mg/L) on shelf life extension of fresh chicken legs, packaged in polyamide/poleyethylene bags and stored at 4 ± 1 °C, for a period of 12 days. Parameters taken into account were: microbiological (Total viable count, Pseudomonas spp., Lactic acid bacteria, Yeasts and molds, and Enterobacteriaceae), physicochemical (pH, colour) and sensory (odor, appearance, texture, and taste) attributes. Results showed that colour parameter values (L*, a*, and b*) were not affected by the gaseous ozone dose, whereas only L* and b* were reduced during storage in all samples...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115766/cultivars-effect-on-the-physical-characteristics-of-rice-rough-and-milled-oryza-sativa-l-of-temperate-region-of-kashmir-india
#10
Farhan M Bhat, Charanjit S Riar
The aim of present research was to evaluate physical and engineering properties of traditional paddy and rice cultivars native to temperate region of India. Length, width, thickness, equivalent diameter, surface area, aspect ratio, volume, bulk density, true density, porosity, thousand kernels weight, angle of repose and coefficient of friction were evaluated, which are required in designing of various post harvest operations and storage structures. The low bulk density of cultivars, Mushki budgi, Mushki tujan and Kaw kareed may be due to the presence of long awns possessed by these cultivars which were bulky and occupied more space...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115765/influence-of-vacuum-ageing-duration-of-whole-beef-on-retail-shelf-life-of-steaks-packaged-with-oregano-origanum-vulgare-l-active-film-under-high-o2
#11
Djamel Djenane, José Antonio Beltrán, Javier Camo, Pedro Roncalés
Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115764/use-of-rhodomyrtus-tomentosa-ethanolic-leaf-extract-for-the-bio-control-of-listeria-monocytogenes-post-cooking-contamination-in-cooked-chicken-meat
#12
Grace Fiyinfoluwa Odedina, Kitiya Vongkamjan, Supayang Piyawan Voravuthikunchai
Controlling foodborne pathogen in ready-to-eat food is important in food safety. The present study accessed the potential use of Rhodomyrtus tomentosa ethanolic leaf extract as a bio-control agent against Listeria monocytogenes in cooked chicken meat model system. The antilisterial activity of the plant extract was better under microwave condition and enhanced as storage temperature increased from 4 to 37 °C. The extract could reduce L. monocytogenes numbers at low (10(4) CFU/g) and high (10(6) CFU/g) inoculum levels in cooked chicken by both rinse and injection application methods...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115763/effect-of-egg-albumen-protein-addition-on-physicochemical-properties-and-nanostructure-of-gelatin-from-fish-skin
#13
Luyun Cai, Jianhui Feng, Xichun Peng, Joe M Regenstein, Xiuxia Li, Jianrong Li, Wei Zhao
The physicochemical properties and nanostructure of mixtures of egg albumen protein (EAP) and gelatin from under-utilised grass carp (Ctenopharyngodon idella) skins were studied. The gelatin with 1% EAP had an acceptable gel strength. The addition of 5% EAP significantly increased the melting and gelling temperatures of gelatin gels. Additionally, the colour turned white and the crystallinity was higher in gelatin gels with gradient concentrations of EAP (1, 3, and 5%). Gelatin with 5% EAP had the highest G' values while gelatin with 1% EAP had the lowest G' values...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115762/role-of-ice-structuring-proteins-on-freezing-thawing-cycles-of-pasta-sauces
#14
Marianna Calderara, Fabio A Deorsola, Samir Bensaid, Debora Fino, Nunzio Russo, Francesco Geobaldo
The freezing of the food is one of the most important technological developments for the storage of food in terms of quality and safety. The aim of this work was to study the role of an ice structuring protein (ISP) on freezing-thawing cycles of different solutions and commercial Italian pasta sauces. Ice structuring proteins were related to the modification of the structure of ice. The results showed that the freezing time of an aqueous solution containing the protein was reduced to about 20% with respect to a pure water solution...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115761/the-potency-of-saccharomyces-cerevisiae-and-lactobacillus-plantarum-to-dissipate-organophosphorus-pesticides-in-wheat-during-fermentation
#15
Tijana M Đorđević, Rada D Đurović-Pejčev
The degradation behaviour of pirimiphos methyl with Saccharomyces cerevisiae and chlorpyrifos methyl with Lactobacillus plantarum in wheat during fermentation was studied. Yeast fermentation was especially effective for reduction of pirimiphos methyl applied at 5 mg kg(-1) (maximum residue limit-MRL) causing dissipation for max 48.8%. Pesticide reduction rate decreased with an increase of fortification rate. Thus in samples fortified with 25 and 75 mg kg(-1) a reduction up to 27.1%, and 23.7% respectively, was observed...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115760/the-improvement-effect-and-mechanism-of-citrus-fiber-on-the-water-binding-ability-of-low-fat-frankfurters
#16
Junhong Song, Teng Pan, Jianping Wu, Fazheng Ren
Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat) frankfurters with different contents (0, 1, 2, and 3%) of citrus fiber were prepared. Their cooking loss, water distribution, microstructure, and protein structure were assessed and compared to those of normal-fat (20% fat) frankfurters. Results demonstrated that citrus fiber could significantly reduce the cooking loss of low-fat frankfurters from 12...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115759/preparation-and-properties-of-propylene-oxide-and-octenylsuccinic-anhydride-modified-potato-starches
#17
Ramunė Rutkaitė, Renata Baranauskienė, Laura Pečiulytė, Milda Pukalskienė, Petras Rimantas Venskutonis
Starch was dually chemically modified for developing food-grade ingredients of lower digestibility and their properties were compared to those of single modified and native starches. Hydroxypropylation with propylene oxide (HP) followed by esterification with octenylsuccinic anhydride (OSA) of potato starch (P-native) produced derivatives with lower digestibility than esterification solely with OSA. The dextrose equivalent, maltose and glucose contents, which were used as the main indicators for in vitro digestion, were lower for modified starches...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115758/a-flow-cytometry-based-method-for-detecting-simultaneously-five-allergens-in-a-complex-food-matrix
#18
Gaetan Otto, Amandine Lamote, Elise Deckers, Valery Dumont, Philippe Delahaut, Marie-Louise Scippo, Jessica Pleck, Caroline Hillairet, Nathalie Gillard
To avoid carry-over contamination with allergens, food manufacturers implement quality control strategies relying primarily on detection of allergenic proteins by ELISA. Although sensitive and specific, this method allowed detection of only one allergen per analysis and effective control policies were thus based on multiplying the number of tests done in order to cover the whole range of allergens. We present in this work an immunoassay for the simultaneous detection of milk, egg, peanut, mustard and crustaceans in cookies samples...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115757/bread-formulated-with-guava-powder-was-enriched-in-phenolic-and-aroma-compounds-and-was-highly-acceptable-by-consumers
#19
Vanessa N Castelo-Branco, Mabel G Lago, Daniela A Minuzzo, Nathália Moura-Nunes, Alexandre G Torres, Juliana C Nunes, Mariana Monteiro
Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-O-rutinoside was the major compound, while in CB, ferulic acid was the major among the six phenolic compounds in CB...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115756/cielab-color-coordinates-versus-relative-proportions-of-myoglobin-redox-forms-in-the-description-of-fresh-meat-appearance
#20
B Hernández, C Sáenz, C Alberdi, J M Diñeiro
This work examined changes in color that can be explained solely on the basis of the total myoglobin content and the relative proportions of deoxymyoglobin, oxymyoglobin (OMb) and metmyoglobin (MMb) during storage of meat. Meat color was evaluated for L*, a*, b*, C* and hab. Total pigment content was measured from the reflex attenuance at 525 nm (A525). The relative proportions of each pigment was determined using two different methods: the Krzywicki method based on the reflex attenuance values at 473, 525, 572 and 700 nm and the KS method based on K/S ratios of the absorption and scattering coefficients (K/S)474 ÷ (K/S)525, (K/S)572 ÷ (K/S)525 and (K/S)610 ÷ (K/S)525...
December 2016: Journal of Food Science and Technology
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