Read by QxMD icon Read

Journal of Food Science and Technology

Carolina E D Oro, Diane Rigo, Iloir Gaio, Eunice Valduga, Marshall Paliga, Marceli F Silva, Felipe Vedovatto, Giovani L Zabot, Marcus V Tres
Dye and proteins recovered from broiler blood were used in the formulation of chicken sausages in substitution of soy proteins and synthetic dyes. Three formulations of chicken sausages were prepared: standard, liquid plasma, and freeze-dried plasma. The application of protein and blood dye in the formulation of sausages and sensory analysis followed the Brazilian legislation. Physicochemical, microbiological and sensory attributes of sausages were evaluated during 60. All the formulations met the physicochemical and microbiological requirements...
November 2018: Journal of Food Science and Technology
Andrea Mahn, Aldo Saavedra, M Paz Rubio
Sulforaphane is a health-promoting compound found in broccoli. Given its high thermo-lability, its preservation through high-temperature processes seems inconvenient. Accordingly, storage at low temperature is an alternative. There are no studies about the evolution of sulforaphane content during storage at low temperatures. The change of sulforaphane content in blanched and un-blanched broccoli florets during storage at 10, - 1, - 21 and - 45 °C for 83 days was studied. In blanched broccoli, sulforaphane content followed a first-order degradation kinetics (R2  ≥ 0...
November 2018: Journal of Food Science and Technology
Bandana Padhan, Meghali Biswas, Nabin Kumar Dhal, Debabrata Panda
Wild yam ( Dioscorea spp.) tubers, an indigenous food makes a significant contribution to the diets of tribal people of Koraput, India. However, there is dearth of documented information of their mineral bioavailability and heavy metal content. To know their quality and safety concerns about their use, minerals and heavy metal concentrations were evaluated in eight wild and one cultivated yam species from Koraput. The samples were further investigated for their antinutrients to determine bioavailability of minerals...
November 2018: Journal of Food Science and Technology
W-I Cho, M-S Chung
The sporicidal activities of seven kinds of antimicrobial agent were investigated in order to screen for novel inactivation agents to apply to Clostridium sporogenes spores. Antimicrobial agents based on surfactant components, as poly-l-lysine, thiamine dilaurylsulfate, and torilin, were more effective than other agents. The degree of spore reduction with 1-2% surfactant components was 1.5-2.5 log CFU/mL. The HLB value (hydrophile-lipophile balance) related to denature protein of spores coat on surfactants with sporicidal activity was ranged from 6 to 16...
November 2018: Journal of Food Science and Technology
Mehak Katyal, Amardeep Singh Virdi, Narpinder Singh, Nidhi Chopra, Amritpal Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh
In the present study coarse fraction (CF), medium fine fraction (MFF) and fine fraction (FF) were separated from flours milled from medium-hard and extraordinarily soft wheat varieties and were evaluated for various quality characteristics. Grain hardness of medium-hard and extraordinarily soft wheat varieties varied from 77 to 80 and 17 to 18, respectively. Ash and protein content was the highest for FF and the lowest for CF. Varieties with greater hardness produced higher CF and lower of FF. FF showed higher unextractable polymeric protein (UnEx-PP) and dough stability as compared to MFF and CF...
November 2018: Journal of Food Science and Technology
Zeynab Rostami, Mehdi Tabarsa, SangGuan You, Masoud Rezaei
Water-soluble polysaccharides were isolated from Colpomenia peregrina to determine their chemical characteristics and immunomodulatory properties. High extraction yields were obtained for CP1 (17.6%) and CP2 (5.2%) polysaccharides. Polysaccharides were mainly consisted of neutral sugars (67.01-73.79%), uronic acids (9.43-14.89%), proteins (3.44-14.89%) and small amounts of sulfates (4.87-4.91%). Polysaccharides were composed of fucose (20.62-24.56%), galactose (25.5-26.94%) and glucose (50.00-52.91%) residues...
November 2018: Journal of Food Science and Technology
Denise Felix da Silva, Carolina Itoda, Cassia Inês Lourenzi Franco Rosa, Ana Carolina Pelaes Vital, Letícia Naomi Yamamoto, Lilian Yukari Yamamoto, Renato Vasconcelos Botelho, Paula Toshimi Matumoto-Pintro
Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were created. However, antioxidant properties of these have not been evaluated. This study aimed to investigate the availability of phenolic compounds in Brazilian cultivar blackberries (cv. Xavante) after processing into purées, coulis and jam changes during storage. Physicochemical, total phenolic compounds (TPC), anthocyanins and antioxidant activity of frozen and processed food products were evaluated...
November 2018: Journal of Food Science and Technology
HaiYan Yu, Han Liu, Li Wang, Yan Zhang, HuaiXiang Tian, Xia Ma
The effects of poly-γ-glutamic acid (γ-PGA) on the stability of yogurt were studied in terms of texture, rheology, particle size, and microstructure. The effects of γ-PGA on the pH and water holding capacity (WHC) of yogurt during refrigeration were also studied. The tan δ value of the yogurt with 0.04% (w/w) γ-PGA was significantly lower than that of control. The addition of γ-PGA decreased the particle size. The yogurt with 0.02% (w/w) γ-PGA had denser network structure with less porosity, and cross-linking between complexes occurred with greater frequency...
November 2018: Journal of Food Science and Technology
Marta Sánchez-Rubio, Amaury Taboada-Rodríguez, Rita Cava-Roda, Dorotea López-Molina, Fulgencio Marín-Iniesta
The survival of Sacharomyces cerevisiae in Trypticase Soy Broth and natural orange juice processed by combined use of thermo-ultrasound and cinnamon leaf essential oil has been evaluated and modelled. Minimal inhibitory concentration of cinnamon leaf essential oil against S. cerevisiae was determined using absorbance measurements based on the microtiter plate assay. The resistance of S. cerevisiae cells to the combined action of thermal treatment with ultrasound was analyzed in Trypticase Soy Broth with different concentrations of cinnamon leaf essential oil at 30, 40 and 50 °C...
November 2018: Journal of Food Science and Technology
Mary Adjepong, Raghav Jain, C Austin Pickens, William Appaw, Jenifer I Fenton
The purpose of this study was to identify locally available foods that can be utilized by Northern Ghanaians to improve child growth status. An assortment of seeds, nuts and oils were collected from a local market, packaged in plastic containers, and shipped to the US for all analyses. Fatty acids (FAs) were extracted and derivatized to FA methyl esters prior to quantification by GC/MS. ANOVA were conducted on FA concentrations and Tukey's post hoc test was used to compare FA content. Food grade oils, particularly palm oil and shea butter, contained higher saturated and monounsaturated FAs than seeds or nuts...
November 2018: Journal of Food Science and Technology
N A Samsudin, N R A Halim, N M Sarbon
The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel ( Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (10 kDa, 5 kDa and 3 kDa). The foaming capacity and stability, emulsifying capacity and stability index, water holding capacity and fat binding capacity between pH 2 and 10 were determined. The 5 kDa EPH was found to have the highest foaming capacity at pH 2, pH 4 and pH 6, and foaming stability and emulsifying activity index at all pH levels, except pH 8 and fat binding capacity at pH 2, as compared to 10 kDa and 3 kDa EPH fractions...
November 2018: Journal of Food Science and Technology
Saeed Ghasemi, Diba Eghbali Koohi, Mohammad Sadegh Bakhshi Emmamzadehhashemi, Shahriyar Shahbazi Khamas, Mohammad Moazen, Amin Khabbaz Hashemi, Gholamreza Amin, Fereshteh Golfakhrabadi, Zahra Yousefi, Fatemeh Yousefbeyk
The leaves of seventeen cultivars of olive growing in the north of Iran were investigated for total phenol content and antioxidant activity. The identification and quantification of main phenolic compounds were performed by reverse phase high performance liquid chromatography with diode array detector. The cultivars Kalamon, Gordal, and Coratina contained the highest concentration of phenolic compounds (190.65 ± 0.03, 184.72 ± 0.001, and 155.91 ± 0.06 mg GAE/g extract, respectively). The maximum radical scavenging activities were found in Gordal, Coratina, and Kalamon extracts (IC50 20...
November 2018: Journal of Food Science and Technology
D Caballero, M Asensio, C Fernández, N Martín, A Silva
Iberian pigs are an autochthonous porcine breed mainly bred in southwestern of Iberian Peninsula, this herd traditionally feeds on acorn and pasture, in an extensive production system. In this study, the main objective was for classifying Iberian shoulders from different genetic lines of pigs and their crossed genetic lines. For that, morphology parameters, fatty acid profile and volatile compounds were determined on two batches of dry-cured Iberian shoulders. The samples were acquired from the same place of the dry-cured Iberian shoulders...
November 2018: Journal of Food Science and Technology
Jefferson H T Barros, Vânia R N Telis, Sebastião Taboga, Celia M L Franco
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, extensograph, alveograph, oscillatory rheological tests, and from confocal laser scanning microscopy, indicated that the substitution up to 15% of flour with RS slightly affected the dough structure, weakening it through dilution of gluten protein. Bread made with 15% of RS had specific volume, crumb moisture, and firmness values similar to those of the control bread (without RS), indicating very good quality...
November 2018: Journal of Food Science and Technology
Karanjalker Gourish Ranganath, Kodthalu Seetharamaiah Shivashankara, Tapas Kumar Roy, Makki Ramchandra Dinesh, Gouribidanur Ashwathappa Geetha, Kabbinahalli ChandreGowda Pavithra, Kundapura V Ravishankar
Mango cultivars are broadly categorized into green, yellow, and red types based on their peel colors. Anthocyanins and carotenoids are the most important pigments responsible for the color of fruits. The information available on the composition of pigments on mango peel was scanty, and the exact role of anthocyanins and carotenoids in imparting peel color was not clear. The present study was aimed at profiling anthocyanin and carotenoid pigments in the peels of green ('Langra', 'Amrapali', 'Hamlet' and 'Bombay No...
November 2018: Journal of Food Science and Technology
Ali Turan
This study was conducted to determine the effects of hazelnut drying machine (DM1 and DM2 ; at 45 °C and 50 °C, respectively) and sun-drying (concrete ground and grass ground) methods on the chemical properties of Tombul, Palaz, and Ordu Levant hazelnuts. For this purpose, protein, lipid and moisture content, water activity, free fatty acid (FFA), peroxide value (PV), rancimat value (RV) and fatty acid composition were analyzed. As expected, it was observed that monounsaturated fatty acid (MUFA) was the main fatty acid group (81...
November 2018: Journal of Food Science and Technology
Tihana Žugčić, Radhia Abdelkebir, Francisco J Barba, Anet Rezek-Jambrak, Fernando Gálvez, Sol Zamuz, Daniel Granato, José M Lorenzo
Physicochemical parameters (pH, colour and texture), proximate composition (moisture, protein, lipid and ash content), amino acid content, and taste profile of beef patties elaborated with soy (control), pulses (pea, lentil and bean) and microalgal ( Chlorella and Spirulina ) proteins were assessed. The pH, colour, ash content, total, essential and non-essential amino acids and amino acid content were significantly different among the beef patties studied. In this regard, beef patties prepared with pea protein presented the highest values for pH; whereas beef patties manufactured with pea also showed the highest values for lightness and patties elaborated with bean the highest values for redness...
November 2018: Journal of Food Science and Technology
Xiao Li, Jing-Nan Ren, Gang Fan, Si-Yi Pan
This study focused on the changes of physicochemical and microbiological properties and aroma compounds of freshly-squeezed orange juice during storage at different temperatures. Aroma compounds were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the total aerobic plate counts of orange juice stored at room temperature and 37 °C was far more than 4 °C. Totally 33 aroma compounds were determined in these orange juices. Significant differences on the aroma compounds in orange juices stored at different temperatures were observed in the present study...
November 2018: Journal of Food Science and Technology
Nuraihan Abu Zarim, Syahariza Zainul Abidin, Fazilah Ariffin
Texture-modified food has become an important strategy in managing dysphagia. Pureed food is proven to be the safest texture due to its high viscosity which can slow down the rate of the food bolus during swallowing. In this study, texture-modified chicken rendang was developed according to Texture C (smooth puree) as described by the Australian standard for texture-modified food. Samples were added with five different thickeners (sago starch, tapioca starch, modified corn starch, xanthan gum and carboxymethyl cellulose gum) at three different concentrations (10, 20 and 30% w/w)...
November 2018: Journal of Food Science and Technology
Yanqing Zang, Shoko Hashimoto, Changqing Yu, Kiharu Igarashi
The study investigated the protective effects of kaempferol galactoside (KG) components in mice, which were separated from Jindai soybean leaves (JDL) and mainly composed by two kaempferol galactosides. Further, KG-related metabolites in serum of mice were identified by Tof-MS. Results showed that both JDL and KG prevented the CCl4 -induced increases in serum aspartate aminotransferase and serum alanine aminotransferase. Additionally, mice treated with KG had significantly decreased TBARS and TNF-alpha levels, compared to CCl4 -treated mice...
November 2018: Journal of Food Science and Technology
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"