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Journal of Food Science and Technology

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https://www.readbyqxmd.com/read/28928540/settling-of-virgin-olive-oil-from-horizontal-screw-solid-bowl-in-static-conditions
#1
Abraham M Gila, Mohamed A Bejaoui, Gabriel Beltrán, Antonio Jiménez
This work was aimed to study the clarification efficiency of natural decantation in settling tank on virgin olive oil obtained from a two-ways continuous process. For this purpose, the impurities content of the virgin olive oil were monitored during settling process in settling tank at two different depths. Efficiency of purging system was determined for two days. The experiments were performed at industrial scale during three crop years. During the first minutes of settling was observed an ascent of the smaller organic particles of the oil...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928539/effect-of-unsaponifiable-matter-extracted-from-pistacia-khinjuk-fruit-oil-on-the-oxidative-stability-of-olive-oil
#2
Javad Tavakoli, Parviz Estakhr, Aniseh Zarei Jelyani
The present study was carried out to investigate the improvement of oxidative stability of refined olive oil using various concentrations of unsaponifiable matters extracted from Pistacia khinjuk fruit oil (UFO). For further elucidation of UFO antioxidative power, tertbutylhydroquinone (TBHQ) was used in an olive oil sample, too. Oxidative stability of olive oil samples without and with different levels of UFO (50, 100, 250, 500, 750 and 1000 ppm) and TBHQ (100 ppm) were studied via evaluation of conjugated diene value, carbonyl value, oil/oxidative stability index, acid value and total tocopherol (TT) contents through 8 h thermal process at 170 °C...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928538/evaluation-of-unexplored-pomegranate-cultivars-for-physicochemical-characteristics-and-antioxidant-activity
#3
Abdul Hasib Viyar, Rashad Qadri, Amjad Iqbal, Numra Nisar, Imran Khan, Mohsin Bashir, Farooq Shah
The aim of present study was to evaluate the different pomegranate cultivars for physicochemical properties and to identify the best cultivars suitable for food processing and future breeding. Various attributes of fruit (including length, weight and diameter), rind (thickness and weight), calyx (length), aril (weight, percentage, length and width), seed (length and width) and juice (titratable acidity and soluble solids or TSS) were evaluated. Total and reducing sugar, pH, ascorbic acid, total phenolic contents, antioxidant activity and maturity index were also evaluated...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928537/antihyperlipidemic-activity-of-cassia-auriculata-flower-extract-in-oleic-acid-induced-hyperlipidemia-in-saccharomyces-cerevisiae
#4
Vijayakumar Rajendran, Anilkumar Krishnegowda, Vasanthi Nachiappan
The Cassia auriculata herb has been traditionally used in India for medicinal purposes to treat hyperglycemia, diabetes, rheumatism, asthma, and skin diseases. In the present study, ethanolic extract of Cassia auriculata flower (Et-CAF) depicted anti-hyperlipidemic effect in the budding yeast cells. The hyperlipidemic conditions were induced in the yeast cells with oleic acid which showed an increase in triacylglycerol (TAG) and sterol esters (SE), and was supported by the mRNA expression of LRO1 and DGA1 (involved in TAG formation); as well as ARE1 and ARE2 (involved in SE formation)...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928536/reduction-of-salt-content-of-fish-sauce-by-ethanol-treatment
#5
Yu Liu, Ying Xu, Xiaoxia He, Dongfeng Wang, Shiwei Hu, Shijie Li, Wei Jiang
Fish sauce is a traditional condiment in Southeast Asia, normally containing high concentration of salt. The solubility of salt is lower in ethanol than in water. In the present study, fish sauce was desalted by ethanol treatment (including the processes of ethanol addition, mixing, standing and rotary evaporation). The salt concentration of fish sauce decreased significantly from 29.72 to 19.72 g/100 mL when the treated ethanol concentration was 21% (v/v). The addition of more than 12% (v/v) of ethanol significantly reduced dry weight, total soluble nitrogen content and amino acids nitrogen content...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928535/effects-of-concentration-method-and-storage-time-on-some-bioactive-compounds-and-color-of-jujube-ziziphus-jujuba-var-vulgaris-concentrate
#6
Najmeh Shams Najafabadi, Mohammad Ali Sahari, Mohsen Barzegar, Zohreh Hamidi Esfahani
Jujube extract was concentrated by various heating methods including vacuum, microwave and conventional heating. The effect of concentration methods and storage time (for 90 days at 4 °C) on total phenolic and total monomeric anthocyanin contents, individual anthocyanins, individual organic acids, and color values of jujube concentrate was investigated separately. The desired level of concentration (65.0 °Brix) was achieved in 45, 96 and 117 min by the microwave, vacuum and conventional heating methods, respectively...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928534/suitability-of-the-probiotic-lactic-acid-bacteria-strains-as-the-starter-cultures-in-unripe-cornelian-cherry-cornus-mas-l-fermentation
#7
Agata Czyżowska, Alicja Z Kucharska, Agnieszka Nowak, Anna Sokół-Łętowska, Ilona Motyl, Narcyz Piórecki
This study examines the influence of lactic acid fermentation on iridoid and polyphenolic compounds in unripe Cornus mas L. fruits. Fermentation was carried out at room temperature over 6 weeks. Eight versions of the fermentation process were conducted: with inoculation by microflora isolated from black olives, Lb. brevis 18 M, Lb. casei 0919, Lb. paracasei 920, Lb. rhamnosus 0900, Lb. rhamnosus 0908, and spontaneous fermentation with and without summer savory (Satureja hortensis). The polyphenolic compounds, iridoids and antioxidant activities were examined in the products obtained...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928533/control-of-aflatoxigenic-strains-by-cinnamomum-porrectum-essential-oil
#8
Oratai Sukcharoen, Pramote Sirirote, Dusanee Thanaboripat
Essential oil from the bark of Cinnamomum porrectum (Roxb.) Kosterm was obtained by hydrodistillation using a Clevenger-type system for 3 h and identified by gas chromatography-mass spectrometry. The compounds were safrole (93.9%), elemicine (4.3%) and methyl eugenol (1.7%). The effect of essential oil on mycelial growth, sporulation, and aflatoxin B1 production of Aspergillus parasiticus IMI 283883 and Aspergillus flavus IMI 242684 was evaluated using contact and vapor treatments. Aflatoxin B1 was determined using the Enzyme-linked immunosorbent assay...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928532/effect-of-interaction-of-epigallocatechin-gallate-and-flavonols-on-color-alteration-of-simulative-green-tea-infusion-after-thermal-treatment
#9
Qianying Dai, Yuanyuan He, Chit-Tang Ho, Jing Wang, Shujuan Wang, Yue Yang, Liping Gao, Tao Xia
Epigallocatechin gallate (EGCG) and flavonols are important phenolic compounds in green tea. These compounds are sensitive to thermal condition and their structural alteration results in making browning the green tea infusion. This study aimed to research the interaction between EGCG and flavonols during thermal infusion. EGCG and flavonols model solutions were prepared based on concentration in green tea infusion, and their colors appearance and attributes were analyzed in 10 h by thermal treatment. Results showed that kaempferol, quercetin, and myricetin accelerated the oxidation of EGCG and made the model solution browning...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928531/recovery-from-dietary-iron-deficiency-anaemia-in-rats-by-the-intake-of-microencapsulated-ferric-saccharate
#10
Elisabet Lázaro, Jonathan Santas, Magda Rafecas
This study examined the bioavailability of iron contained in microencapsulated ferric saccharate in a rat model of iron deficiency anaemia. Three groups of male Sprague-Dawley rats with induced iron deficiency anaemia were subsequently treated with a control Fe-deficient diet (2-6 mg Fe/Kg of diet) with or without the addition of 10 mg Fe/Kg of diet (in form of ferrous sulphate or microencapsulated ferric saccharate) for 2 weeks. The bioavailability of microencapsulated ferric saccharate was examined by measuring body weight gain, feed efficiency and reticulocyte parameters, and compared with the bioavailability of ferrous sulphate...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928530/influence-of-drying-process-and-particle-size-of-persimmon-fibre-on-its-physicochemical-antioxidant-hydration-and-emulsifying-properties
#11
R Martínez-Las Heras, E F Landines, A Heredia, M L Castelló, A Andrés
Persimmon, given its current surplus production, could be an alternative source for the extraction of certain interesting ingredients for the food industry and human health, such as fibre. Thus, the aim of this study was to analyse the influence of hot air and freeze-drying, as well as the particle size of fibre extracted from persimmon peels or pulp on their physicochemical, antioxidant, hydration and emulsifying properties, compared to commercial fibres (from peach, lemon, orange and apple). The results showed that both freeze-dried persimmon pulp and freeze-dried peel had better hydration properties and oil holding capacity than other fibres analysed, although the swelling capacity was higher for lemon fibre...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928529/antioxidant-properties-and-phenolic-profile-characterization-by-lc-ms-ms-of-selected-tunisian-pomegranate-peels
#12
Mouna Abid, Héla Yaich, Salma Cheikhrouhou, Ibtihel Khemakhem, Mohamed Bouaziz, Hamadi Attia, M A Ayadi
Antioxidant contents and activities of different extracts from four Tunisian pomegranate peels, locally called "Acide", "Gabsi", "Nebli" and "Tounsi", were studied. Peels samples were extracted with three solvents (water, ethanol and acetone). For each extract, the total phenol contents and antioxidant activity were evaluated. The highest values of polyphenol, tannins, flavonoids and anthocyanins were recorded in the acetone extract of Acide ecotype with 304.6 mg gallic acid equivalent/g; 292.23 mg gallic acid equivalent/g; 15...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928528/alginate-edible-films-containing-microencapsulated-lemongrass-oil-or-citral-effect-of-encapsulating-agent-and-storage-time-on-physical-and-antimicrobial-properties
#13
Jessica K Alarcón-Moyano, Rubén O Bustos, María Lidia Herrera, Silvia B Matiacevich
Active edible films have been proposed as an alternative to extend shelf life of fresh foods. Most essential oils have antimicrobial properties; however, storage conditions could reduce their activity. To avoid this effect the essential oil (EO) can be microencapsulated prior to film casting. The aim of this study was to determine the effects of the type of encapsulating agent (EA), type of EO and storage time on physical properties and antimicrobial activity of alginate-based films against Escherichia coli ATCC 25922...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928527/lipase-catalyzed-transesterification-of-ethyl-butyrate-synthesis-in-n-hexane-a-kinetic-study
#14
N Annapurna Devi, G B Radhika, R J Bhargavi
Kinetics of lipase catalyzed transesterification of ethyl caprate and butyric acid was investigated. The objective of this work was to propose a reaction mechanism and develop a rate equation for the synthesis of ethyl butyrate by transesterification using surfactant coated lipase from Candida rugosa. The reaction rate could be described in terms of Michaelis-Menten equation with a Ping-Pong Bi-Bi mechanism and competitive inhibition by both the substrates. The values of kinetic parameters computed were Vmax = 2...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928526/the-growing-season-impacts-the-accumulation-and-composition-of-flavonoids-in-grape-skins-in-two-crop-a-year-viticulture
#15
Lei Zhu, Yu Huang, Yali Zhang, Changmou Xu, Jiang Lu, Ying Wang
The influence of growing season (winter vs. summer) on the flavonoid accumulation and composition was studied in the skins of three grape cultivars for two consecutive years under a two-crop-a-year viticulture practice in Southwest China. The total anthocyanin, flavonol and flavan-3-ol contents in winter berry skins were significantly higher than those in summer berry skins for 'Kyoho' and 'Muscat Hamburg'. Reversely, the content of anthocyanin in 'NW196' winter berry was lower than summer berry. However, the percentage of diglycosylated, trihydroxylated, methylated, and acylated anthocyanins, trihydroxylated and methylated flavonols, and flavan-3-ol polymers were higher in the summer berry skins than the winter berry skins among all the three grape cultivars...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928525/structural-changes-evaluation-with-raman-spectroscopy-in-meat-batters-prepared-by-different-processes
#16
Zhuang-Li Kang, Xiang Li, Hong-Ju He, Han-Jun Ma, Zhao-Jun Song
A comprehensive study was conducted to evaluate the structural changes of meat and protein of pork batters produced by chopping or beating process through the phase-contrast micrograph, laser light scattering analyzer, scanning electronic microscopy and Raman spectrometer. The results showed that the shattered myofibrilla fragments were shorter and particle-sizes were smaller in the raw batter produced by beating process than those in the chopping process. Compared with the raw and cooked batters produced by chopping process, modifications in amide I and amide III bands revealed a significant decrease of α-helix content and an increase of β-sheet, β-turn and random coils content in the beating process...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928524/volatiles-formation-in-gelled-emulsions-enriched-in-polyunsaturated-fatty-acids-during-storage-type-of-oil-and-antioxidant
#17
Lucía Gayoso, Candelaria Poyato, María Isabel Calvo, Rita Yolanda Cavero, Diana Ansorena, Iciar Astiasarán
Gelled emulsions with carrageenan are a novel type of emulsion that could be used as a carrier of unsaturated fatty acids in functional foods formulations. Lipid degradation through volatile compounds was studied in gelled emulsions which were high in polyunsaturated oils (sunflower or algae oil) after 49 days of storage. Aqueous Lavandula latifolia extract was tested as a natural antioxidant. Analysis of the complete volatile profile of the samples resulted in a total of 40 compounds, classified in alkanes, alkenes, aldehydes, ketones, acids, alcohols, furans, terpenes and aromatic hydrocarbons...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928523/influence-of-ph-and-salt-concentration-on-functional-properties-of-walnut-protein-from-different-extraction-methods
#18
Haifang Hu, Tao Fan, Xiaoyan Zhao, Xiaowei Zhang, Yali Sun, Hongkai Liu
The effect of pH and NaCl on solubility and functional properties of walnut proteins obtained through AOT reverse micelles, enzyme-assisted reverse micelles and aqueous phase extraction methods was investigated and compared. Extraction yield, foaming properties, water holding capacities of protein obtained through enzyme-assisted reverse micelles at pH 2-12 and NaCl concentration 0.1-1 M were significantly higher than those of the AOT reverse micelles and aqueous phase extracted two. The solubility of proteins by AOT reverse micelles and enzyme-assisted reverse micelles at certain pH and NaCl concentration had no significant difference, but was higher that of the aqueous buffer...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928522/microbial-analysis-of-meatballs-cooled-with-vacuum-and-conventional-cooling
#19
Hande Mutlu Ozturk, Harun Kemal Ozturk, Gunnur Koçar
Vacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy vegetables, mushroom, bakery, fishery, sauces, cooked food, meat and particulate foods. The aim of this study was to apply the vacuum cooling and the conventional cooling techniques for the cooling of the meatball and to show the vacuum pressure effect on the cooling time, the temperature decrease and microbial growth rate. The results of the vacuum cooling and the conventional cooling (cooling in the refrigerator) were compared with each other for different temperatures...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28928521/comparative-analysis-of-carotenoid-content-in-momordica-cochinchinensis-cucurbitaceae-collected-from-australia-thailand-and-vietnam
#20
Dilani Wimalasiri, Robert Brkljača, Terrence J Piva, Sylvia Urban, Tien Huynh
Momordica cochinchinensis (Cucurbitaceae) is the richest source of lycopene and β-carotene of all known fruits but the influences of collection sites, variety and environment on carotenoid accumulation is unknown. This study analysed the carotenoid content of 44 M. cochinchinensis aril samples collected from Australia, Thailand and Vietnam using HPLC, UV-visible spectrophotometry and compared with the colorimetry method. The highest lycopene content was observed in samples collected from Ha Noi (7.76 mg/g) of Northern Vietnam and Lam Ha (6...
August 2017: Journal of Food Science and Technology
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