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Journal of Food Science and Technology

Magda Aita Monego, Djenifer Kirch Kipper, Luiz Gustavo de Pellegrini, Luiz Giovani de Pellegrini, Silvane Souza Roman, Ernesto Hashime Kubota, Rosa Cristina Prestes, Renius de Oliveira Mello
The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs' diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid ( <mml:math xmlns:mml=""> <mml:mrow> <mml:mover> <mml:mi>y</mml:mi> <mml:mo>^</mml:mo> </mml:mover> <mml:mo>=</mml:mo> <mml:mn>4...
June 2018: Journal of Food Science and Technology
Pushpendra Kumar, Shruti Sethi, R R Sharma, Manish Srivastav, Dinesh Singh, Eldho Varghese
Plum is a perishable fruit with a very short shelf life of 3-4 days. Several studies have suggested the possible use of edible coatings on maintaining quality and prolonging storage life of fresh horticultural produce. Hence, different edible coatings, namely, lac-based (2:3), Semperfresh™ (1:3) and Niprofresh® (1:5) were selected to observe their efficacy on quality retention of 'Santa Rosa' plums. The effects of these coatings on the physical, physiological and biochemical attributes were studied under cold storage conditions (2 ± 1 °C and 85-90% relative humidity)...
June 2018: Journal of Food Science and Technology
Shalini Trehan, Narpinder Singh, Amritpal Kaur
Physicochemical, antioxidant, phenolic profile and muffin-making properties of white, yellow and purple corn accessions were evaluated. HPLC analysis revealed the presence of ferulic acid, quercetin, sinapic acid, gallic acid and protocatechuic acid in different corn accessions. Ferulic acid was the major phenolic acid present in all accessions. Total phenolic content (TPC), DPPH and ABTS inhibition ranged from 903 to 1843 µg GAE/g, 0.73-0.89 and 3.81-4.92 µM trolox/mg, respectively. Purple accessions had higher TPC than yellow and white accessions...
June 2018: Journal of Food Science and Technology
Fei Peng, Pei Xu, Bing-Yi Zhao, Min-Hua Zong, Wen-Yong Lou
The extraction conditions and antioxidant activities of rutin from Sophora japonica bud by deep eutectic solvents were investigated. Box-Behnken design was used to optimize the extraction conditions and the scavenging activities of DPPH, O2- and ·OH of purified rutin were evaluated. The highest yield of 279.8 mg/g was achieved in the extraction medium of choline chloride/triethlene glycol (1/4) under the optimum conditions: water content of the DES 18.1%, extraction time 28.3 min, extraction temperature 70 °C and liquid-solid ratio 10 mg/1 g...
June 2018: Journal of Food Science and Technology
Murat Reis Akkaya
This study was performed in order to evaluate efficiency of near-infrared reflectance spectroscopy (NIRS) for the determination of fatty acid composition ratio of sunflower seeds and to compare performance of calibration methods. Calibration equations were developed using modified partial least squares (MPLS) and partial least squares (PLS) regression methods. Ninety-three sunflower seed varieties were from test field of East Mediterranean Agricultural Research Institute. In order to determine the reference fatty acid values needed to construct calibration in NIRS analysis, sunflower seed samples were analyzed by gas chromatography method...
June 2018: Journal of Food Science and Technology
Yu-Pei Chen, Chia-Hua Liang, Hong-Tan Wu, Hai-Yue Pang, Chuan Chen, Guey-Horng Wang, Leong-Perng Chan
Milkfish ( Chanos chanos ), which is resistant to water quality changes is the fourth largest aquaculture commodity. Abandoned wastes of fish scale and bones aggravate environmental pollution. In this study, the effect of collagen peptides isolated from milkfish scales (MSCP) by pepsin-soluble collagen method on cell viability was investigated. The antioxidant, anti-inflammatory, and DNA-protective activities of MSCP were also evaluated. Results revealed that more than 95% of viable cells were retained in human keratinocytes after addition of 100 mg/mL MSCP...
June 2018: Journal of Food Science and Technology
Anju Boora Khatkar, Amarjeet Kaur, Sunil Kumar Khatkar, Nitin Mehta
Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e. amplitude (20-40%), time (10-20 min) and concentration (10-15%). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well...
June 2018: Journal of Food Science and Technology
F C Schmidt, A C C Silva, E Zanoelo, J B Laurindo
The aim of this study was to compare the vacuum and air cooling of cooked chicken breast samples arranged in stacks with one, two and three layers (1 kg per layer). The cooling rate obtained with vacuum cooling was approximately three times faster than that of air cooling. Moreover, a more homogeneous cooling was obtained with vacuum cooling, with similar temperature reductions for samples at different positions of the stack. On the other hand, vacuum cooling led to mass losses of 11-12%, while air cooling led to losses of 7-8%...
June 2018: Journal of Food Science and Technology
Yunia Verónica García-Tejeda, Yolanda Salinas-Moreno, Víctor Barrera-Figueroa, Fernando Martínez-Bustos
The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2 θ  = 13.1°, 19.8° and 22.4°. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95%) than in SWMS (90%)...
June 2018: Journal of Food Science and Technology
Dikki Pedenla Bomzan, M L Bhavya, A G S Chandu, S Manivannan, G Lavanya, K Ramasamy, Akmal Pasha
The study was conducted to evaluate the synergistic effects of 2% pyrethrum extract with synthetic pyrethroids on the mortality of stored product insects. Contact toxicity was performed at variable concentrations observing mortality at 12, 24 and 48 h durations. The results of the present study indicated that, pyrethrum + deltamethrin combination (25:1 ratio) was effective on the adults of Rhyzopertha dominica (F.) and Tribolium castaneum (Herbst). On the other hand, pyrethrum + cypermethrin combination proved effective against Sitophilus oryzae (L...
June 2018: Journal of Food Science and Technology
C Kalpanadevi, Vasudeva Singh, R Subramanian
The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Agonibora representing high amylose, intermediate amylose and waxy, respectively were evaluated with friction and abrasive mills at different degrees of milling (DOM). Fat and protein content of the bran inversely correlated to amylose content of rice variety. The fat and fibre contents reduced with increased DOM due to increasing starch influx from the endosperm. Abrasive milling produced bran with higher protein content and total dietary fibre, resulting in superior quality bran, while friction milling led to higher fat...
June 2018: Journal of Food Science and Technology
O P Chauhan, Shima Sayanfar, S Toepfl
Effect of pulsed electric field (PEF) strength, pulse duration and temperature used during PEF assisted blanching pretreatment on energy input, cell disintegration index and drying time of apple slices was studied. A central composite rotatable design was used for designing the experiment and to visualize the effect of variables on responses. The level of variables used in the design varied from 1 to 2 kV cm-1 , 25 to 75, and 60 to 80 °C for electric field strength, number of pulses and temperature of water during PEF assisted blanching pretreatment, respectively...
June 2018: Journal of Food Science and Technology
Ming Wei, Shaoyang Wang, Pan Gu, Xiaoyu Ouyang, Shuxun Liu, Yiqing Li, Bolin Zhang, Baoqing Zhu
This study aimed to investigate the effect of Lactobacillus plantarum strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions was fermented by Lactobacillus B7 or C8-1 strain. Physicochemical index, amino acids, phenolic compounds, and volatiles of these fermented juices were compared. Results indicated that Lactobacillus plantarum strains preferred to metabolize malic acid and reducing sugar in non-pH-adjusted juice (NJ, pH 2.65), whereas quinic and citric acids were largely consumed in pH-adjusted juice (AJ, pH 3...
June 2018: Journal of Food Science and Technology
Ali Akbar Mozafari, Yavar Vafaee, Mohammad Shahyad
The effect of five drying methods including shade drying (SHD), solar drying (SOD), and oven drying at 30 (OD30), 40 (OD40) and 50 °C (OD50) on the phytochemical composition and antioxidant potential of C. dactylon leaf and rhizome was assessed. Among drying methods, OD50 resulted in the shortest drying time (18.3 and 12 h for rhizome and leaf, respectively), when compared with SHD and SOD. Based on GC-MS analyses, 15 and 17 constituents were identified in leaf and rhizome extracts, respectively, accounting for ~ 99% of all components...
June 2018: Journal of Food Science and Technology
Prerna Nath, S J Kale, Charanjit Kaur, O P Chauhan
Enzymatic liquefaction (EL) ensures fast extraction and enhanced recovery of bioactives from red capsicum along with reduced degradation of these compounds remained in the pomace. Hence, red capsicum pomace obtained as byproduct after EL was freeze dried to produce capsicum pomace powder (CP). CP had almost 80% of bioactives (total carotenoids 91.23 ± 2.35 mg/100 g) and antioxidant activity (DPPH 1.61 ± 0.12 µmol TE/g) compared to fresh pomace. CP was further used to develop muffins. Different concentrations (2-10%) of CP were mixed in wheat flour for preparation of muffins...
June 2018: Journal of Food Science and Technology
Maryam Akhbari, Saeed Masoum, Fahimeh Aghababaei, Sepideh Hamedi
In this study, the efficiencies of conventional hydro-distillation and novel microwave hydro-distillation methods in extraction of essential oil from Rosemary officinalis leaves have been compared. In order to attain the best yield and also highest quality of the essential oil in the microwave assisted method, the optimal values of operating parameters such as extraction time, microwave irradiation power and water volume to plant mass ratio were investigated using central composite design under response surface methodology...
June 2018: Journal of Food Science and Technology
Susmit Ajabrao Ilame, Satya Vir Singh
Kinnow fruit juice was clarified with ultrafiltration hollow fiber membrane module with cross flow. The surface modified polysulfone based membrane having MWCO 10, 30 and 44 kDa (three cartridges) were used in these studies. The transmembrane pressure drop, cross flow rate and operating condition effects on the quality of the juice have been analyzed. The quality of clarified kinnow fruit juice were evaluated in terms of pH, viscosity, vitamin C, conductivity, total sugar, titratable acidity, TSS, protein, polyphenol, naringin, pectin, pulp content and organoleptic test...
June 2018: Journal of Food Science and Technology
Dajana V Vukić, Vladimir R Vukić, Spasenija D Milanović, Mirela D Ilicić, Katarina G Kanurić
Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage...
June 2018: Journal of Food Science and Technology
S Mokbli, H M Sbihi, I A Nehdi, M Romdhani-Younes, C P Tan, S I Al-Resayes
Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis . The results showed that HSO possessed higher contents of oleic (44%) and linoleic (20%) acids than the other seed oil. The total tocopherol and tocotrienol content was 88 mg/100 g oil, where α-tocotrienol (64%) was the major isomer...
June 2018: Journal of Food Science and Technology
Vikas Dadwal, Himani Agrawal, Kanika Sonkhla, Robin Joshi, Mahesh Gupta
Phytochemicals in fruits and vegetables have achieved immense significance owing to the increasing evidence which signifying their activity for antioxidant and prevention of chronic diseases. The amount of phloretin (88.39 µg mg-1 ) and phloridzin (83.03 µg mg-1 ) were found to be higher among other phenolics determined using UPLC. DPPH, ABTS+ , metal chelating and ·OH radical assays were used to evaluate antioxidant activity. Malus baccata pulp portion showed higher antioxidant activity than seed portion...
June 2018: Journal of Food Science and Technology
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