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Journal of Food Science and Technology

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https://www.readbyqxmd.com/read/28416887/a-preliminary-study-of-pcbs-pahs-pesticides-and-trace-metals-contamination-in-cold-pressed-rapeseed-oils-from-conventional-and-ecological-cultivations
#1
Małgorzata Wroniak, Agnieszka Rękas
The purpose of this study was to investigate the levels of polycyclic aromatic hydrocarbons [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, and benzo(a)pyrene], polychlorinated biphenyls (6 marker and 12 dioxin-like), pesticides (74 compounds) and heavy metals (Pb, Cd, As, Hg, Fe, Cu), in the cold-pressed rapeseed oils from conventional (RC) and ecological cultivations (RE). Similar level of PAHs, PCBs and heavy metals was found in the investigated cold-pressed oils; moreover, no effect of rapeseeds cultivation practice on the level of pesticide residues was found...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416886/optimization-of-reuterin-production-in-cheese-by-lactobacillus-reuteri
#2
Izaskun Martín-Cabrejas, Susana Langa, Pilar Gaya, Eva Rodríguez, José M Landete, Margarita Medina, Juan L Arqués
Cheeses manufactured from pasteurized milk supplemented with glycerol and reuterin-producing Lactobacillus reuteri INIA P572 as adjunct to the commercial starter culture were analysed in order to optimize a biopreservation strategy. The highest reuterin concentration determined by a colorimetric assay was detected on day 1 in cheeses with 100-500 mM glycerol. The presence of reuterin was confirmed by a direct detection technique as HPLC. Cheeses made with L. reuteri and 200 or 500 mM glycerol showed a red tendency in color in comparison with control...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416885/effect-of-chitosan-treatment-on-strawberry-allergen-related-gene-expression-during-ripening-stages
#3
Milena Petriccione, Francesco Mastrobuoni, Luigi Zampella, Elvira Nobis, Giuseppe Capriolo, Marco Scortichini
The effectiveness of a chitosan coating treatment on the allergen-related genes expression of three strawberry cultivars (Fragaria × ananassa Duch., namely cvs. "Sabrina", "Candonga" and "Jonica") harvested at three ripening stages was evaluated. Fruits were treated with a 1% chitosan coating and stored at 20 °C for 48 h. Three genes, encoding Fra a1, Fra a3 and Fra a4 allergens, were evaluated by real-time qPCR. The transcript levels of several genes showed different patterns during ripening stages in strawberry cultivars but were up-regulated by chitosan treatment...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416884/determination-of-soluble-dietary-fibre-content-of-okara-treated-with-high-hydrostatic-pressure-and-enzymes-a-comparative-evaluation-of-two-methods-aoac-and-hplc-elsd
#4
E Pérez-López, I Mateos-Aparicio, P Rupérez
ABSTRACT: Okara is a promising by-product from soybean and a rich source of dietary fibre, chiefly insoluble (IDF). To increase its solubility and functionality, a treatment with high hydrostatic pressure (HHP) assisted by food grade enzymes -Ultraflo(®) L or Viscozyme(®) L- has been performed. To monitor the effectiveness, an analysis of dietary fibre, mainly the soluble fraction (SDF), was accomplished by the AOAC enzymatic-gravimetric method with dialysis followed by both, spectrophotometric methods and High Performance Liquid Chromatography with Evaporative Light Scattering Detector (HPLC-ELSD) analysis of the soluble fraction...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416883/application-of-electrolysed-oxidising-water-as-a-sanitiser-to-extend-the-shelf-life-of-seafood-products-a-review
#5
REVIEW
Fera R Dewi, Roger Stanley, Shane M Powell, Christopher M Burke
Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic bacteria such as Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416882/chemical-composition-antiproliferative-and-antioxidant-activity-of-differently-processed-ganoderma-lucidum-ethanol-extracts
#6
Sonja Veljović, Mile Veljović, Ninoslav Nikićević, Saša Despotović, Siniša Radulović, Miomir Nikšić, Lana Filipović
The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total, α- and β-) strongly depended on the extraction time and particle size, but only interaction of these parameters influenced the TPC. Gallic acid, quercetin, trans-cinnamic acid, kaempferol, hesperetin and naringenin were detected in extracts by HPLC-DAD. The most abundant phenols were hesperetin (1...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416881/use-of-chitosan-coating-in-increasing-the-shelf-life-of-liquid-smoked-nile-tilapia-oreochromis-niloticus-fillet
#7
Fábio Marcel da Silva Santos, Ana Irene Martins da Silva, Cláudia Brandão Vieira, Mayra Horácio de Araújo, André Luis Coelho da Silva, Maria das Graças Carneiro-da-Cunha, Bartolomeu Warlene Silva de Souza, Ranilson de Souza Bezerra
The aim of this research was to evaluate the efficiency of liquid smoking and chitosan coating on the shelf life of Nile tilapia (Oreochromis niloticus) fillets. Fillets without liquid smoked and chitosan coating (control), liquid smoked fillets (LS), and liquid smoked and chitosan coated fillets (LSCh) were stored at 4 ± 1 °C for 30 days. The physicochemical (pH, moisture content, water activity-aw, color, texture, total volatile bases nitrogen-TVB-N and thiobarbituric acid reactive substances-TBARS) and microbiological analyses (mesophilic and psychrotrophic counts) and the electrophoresis profile of samples were carried out...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416880/frying-of-rice-flour-dough-strands-containing-gum-arabic-texture-sensory-attributes-and-microstructure-of-products
#8
J Shanthilal, Suvendu Bhattacharya
The effects of rice flour (50-56%, w/w) and gum Arabic (0-5%, w/w) on the physical, sensory and structural features of the fried dough strands were investigated. Up to 25.8% reduction in oil was possible by the incorporation of gum Arabic. The wide variations in failure force (13.8-25.3 N) and failure strain (11.0-28.6%) indicated the formation of snacks varying in texture from a soft-to-bite brittle product to a hard-to-eat less brittle sample. The snacks possessed a porous microstructure with air cells, pores and vacuoles; the cell walls were more than 100 μm in thickness...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416879/supercritical-co2-extraction-of-candlenut-oil-process-optimization-using-taguchi-orthogonal-array-and-physicochemical-properties-of-the-oil
#9
Erna Subroto, Edward Widjojokusumo, Bambang Veriansyah, Raymond R Tjandrawinata
A series of experiments was conducted to determine optimum conditions for supercritical carbon dioxide extraction of candlenut oil. A Taguchi experimental design with L9 orthogonal array (four factors in three levels) was employed to evaluate the effects of pressure of 25-35 MPa, temperature of 40-60 °C, CO2 flow rate of 10-20 g/min and particle size of 0.3-0.8 mm on oil solubility. The obtained results showed that increase in particle size, pressure and temperature improved the oil solubility. The supercritical carbon dioxide extraction at optimized parameters resulted in oil yield extraction of 61...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416878/imitation-of-soymilk-cow-s-milk-mixed-enzyme-modified-cheese-their-composition-proteolysis-lipolysis-and-sensory-properties
#10
Barkat Ali, Kiran Yasmin Khan, Hamid Majeed, Lei Xu, Fengfeng Wu, Han Tao, Xueming Xu
Combined use of soymilk-cow's milk is a novel approach in food industry and has great potential to developed products with numerous health benefits. This study aimed to develop the enzyme-modified cheeses (EMCs) using soymilk-cow's milk. The curd was hydrolysed using combination of proteinases/peptidase to produce a range of proteolysed products followed by lipolysis to create flavoured EMCs. Results showed that enzymes led to an increase in amino acids (AA), free fatty acids (FFA), complex volatiles, and improved sensory attributes...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416877/quality-antioxidant-activity-and-composition-of-indian-black-teas
#11
Hafeeza Khanum, Sheema Faiza, G Sulochanamma, B B Borse
A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble solids influence the tea leaf and tea dust. Assam leaf showed higher values for all the physico-chemical properties followed by Darjeeling leaf. In addition, the mineral composition of the tea infusion was also influenced. The preparation method, including the amounts of tea and water used, infusion time was shown to be a major determinant of the component concentrations of tea beverages as consumed...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416876/comparison-of-rheological-behaviors-and-nanostructure-of-bighead-carp-scales-gelatin-modified-by-different-modification-methods
#12
Tao Huang, Zong-Cai Tu, Hui Wang, Wei Liu, Lu Zhang, Yan Zhang, Xin-Chen ShangGuan
In this study, microbial transglutaminase (MTGase) and pectin were compared to modify bighead carp (Hypophthalmichthys nobilis) scale gelatin. The functional properties of modified fish scales gelatin (FSG) were largely improved, including melting temperature and rheological behavior. While, modification methods decreased the triple-helix content and destroyed the single left-hand helix chain of modified FSG as investigated by X-ray diffraction. MTGase could induce the denser and finer gels network, but had none significant effect on nanostructural properties of fish gelatin...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416875/hawberry-crataegus-monogyna-jaqc-extracts-inhibit-lipid-oxidation-and-improve-consumer-liking-of-ready-to-eat-rte-pork-patties
#13
T Akcan, M Estévez, S Rico, S Ventanas, D Morcuende
The objective of this work was to study the effectiveness of extracts from hawberry (Crataegus monogyna Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 °C/16 min), chilling (10 days/+3 °C) and reheating in microwave (600 mW/1 min). Acetone extracts of hawberry were chosen based on their total phenolic content (1281.1 ± 84.8 mg gallic acid equivalent (GAE)/100 g fruit) and in vitro antiradical activity (DPPH) (53...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416874/effect-of-microwave-drying-on-quality-kinetics-of-okra
#14
Muhammad Aamir, Waraporn Boonsupthip
The effects of microwave drying on quality attribute of okra were evaluated. Microwave power values show significant effect on moisture diffusivity, color, hardness and sensory attributes of dried okra. The total color change ([Formula: see text]) increased whereas [Formula: see text], [Formula: see text] and [Formula: see text] decreased with an increase in both power and time. The kinetics of [Formula: see text] and [Formula: see text] were well expressed by zero-order kinetic models, while [Formula: see text] and [Formula: see text] followed first-order kinetic models...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416873/collagen-extraction-from-mussel-byssus-a-new-marine-collagen-source-with-physicochemical-properties-of-industrial-interest
#15
F Rodríguez, L Morán, G González, E Troncoso, R N Zúñiga
Mussel byssus is a by-product of mussel production and is a potential source of collagen. The goal of this study was to extract collagen from the byssus of Chilean mussel using an enzymatic method and characterize it. A pepsin-aided extraction method was employed where first an enzymatic hydrolysis at two pepsin/substrate ratios (1:50 or 4:50) and times (4 or 24 h) was done. Extraction was conducted at 80 °C for 24 h, in a 0.5 N acetic acid solution. All samples were analyzed for collagen content, amino acid profile, turbidity, viscosity, solubility, denaturation temperature and surface tension...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416872/impact-of-light-irradiation-on-black-tea-quality-during-withering
#16
Zeyi Ai, Beibei Zhang, Yuqiong Chen, Zhi Yu, Huacai Chen, Dejiang Ni
Black tea manufacture usually involves the processes of withering, cutting, fermentation and drying. The aim of present study was to evaluate the effect of the relationship between the quality and withering with different light sources (ultraviolet, yellow, blue, purple, orange, red, cyan, green and white) an quality attribute of tea. The results indicated that the yellow, orange and red light withering significantly improved the aroma and taste, imparting the tea a sweet flavor and a fresh and mellow taste...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416871/effect-of-water-quality-on-the-main-components-in-fuding-white-tea-infusions
#17
Haihua Zhang, Yulan Jiang, Yangjun Lv, Junxian Pan, Yuwei Duan, Yunyun Huang, Yuejin Zhu, Shikang Zhang, Kunkun Geng
The aim of this study was to investigate the effect of water quality on the main components in Fuding white tea infusions, including catechins, caffeine, theanine and free amino acids. Pure, tap and spring water were tested, and water quality was found to have a distinct effect on the main compounds extracted. Pure water, which was weakly acidic and low in dissolved ions, achieved the highest catechin content, whereas caffeine and theanine, and amino acids, were higher in infusions made with spring and tap water, respectively...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416870/antagonistic-activity-of-thymus-vulgaris-extracts-against-vibrio-species-isolated-from-seafoods
#18
Chigozie Eunice Oramadike, Samuel Temitope Ogunbanwo
This study examined the antibacterial activity of Thymus vulgaris on multiple antibiotic resistant (MAR) Vibrio parahaemolyticus and Vibrio fluvialis isolated from shrimps. The ethanol extract of T. vulgaris antibacterial properties was assessed using the agar diffusion method. Survival of test organisms in shrimp meat using different concentrations of T. vulgaris was done using standard method. The quantitative and qualitative phytochemical tests of T. vulgaris extract were determined. The ethanol extract had antimicrobial activities on the test organisms showing 20...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416869/effects-of-ethyl-oleate-and-microwave-blanching-on-drying-kinetics-of-bitter-gourd
#19
A Srimagal, S Mishra, R C Pradhan
In the present study effects of pre-treatments such as blanching with hot water and microwave, ethyl oleate dipping, and combinations of these treatments on drying characteristics of the bitter gourd (Momordica charantia L.) at various temperature were studied. The overall drying time was reduced significantly in the ethyl oleate treated and microwave blanched samples. The minimum diffusivity (2.65 × 10(-8) m(2)/s) was observed in control samples whereas the maximum diffusivity (3.86 × 10(-8) m(2)/s) was observed in ethyl oleate treated and microwave blanched samples at 50 °C...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28416868/a-synergistic-effect-of-cremophor-and-beta-glucosylceramide-to-exert-liver-and-sugar-protection
#20
Yehudit Shabat, Yaron Ilan
Many commonly used drugs carry the potential to induce hepatotoxicity, and a large number of foods and beverages induce an increase in blood sugar levels. A change in lifestyle by omitting these compounds is not applicable in many circumstances. β-Glucosylceramide (GC) is a naturally occurring glycosphingolipid that exerts an effect on the immune system. Cremophor EL (CrEL) is a synthetic, nonionic surfactant that is used as a vehicle for the administration of water-insoluble compounds. The aim of the present study was to determine the synergistic effect of oral administration of the combination of GC and CrEL (GCC) when added to potential toxic substrates or to sugar-enriched compounds...
April 2017: Journal of Food Science and Technology
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